A bulletin for the Australian Food Industry August 1999
Contents: Refrigerated retail cabinets | Cheese from unpasteurised milk and listeriosis | Alicyclobacillus spp. - a source of flavour taints in acidic foods | Dioxins in food | Volatile nitrosamines in food and drink | Disinfection of seeds for sprouting
Alicyclobacillus spp. - a source of flavour taints in acidic foods
During the last 15 years, the spore-forming bacterium Alicyclobacillus acidoterrestris has been recognised as a spoilage agent of acidic, shelf stable foods. The organism grows at pH levels as low as 2.5 and produces heat resistant spores which can survive the pasteurisation treatment given to most fruit juices and similar products. It can produce strong flavour taints in unrefrigerated products, particularly if warehousing temperatures exceed 30°C. In Europe and the USA spoilage has proved expensive.
As part of the 10th World Congress of Food Science & Technology, IUFoST in Sydney, papers will be presented by scientists from Germany, UK and USA on the methodology and the physiology of these bacteria and the scope of the problem in their countries. This will be followed by a workshop, where some Australian information will be presented and participation by industry representatives actively encouraged.
For further information about alicyclobacilli or about the workshop at IUFoST, contact Nancy Jensen on 02 9490 8467 or email: Nancy.Jensen@csiro.au
Food Science Australia
PO Box 52, North Ryde 1670. Tel +61 2 9490 8397 Fax +61 2 9490 8499
Email enquiries@csiro.au