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Devising strategies to detect, reduce, and eliminate taint-producing Alicyclobacillus spp. in food products
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"Microbial spoilage is a major driver of food loss and waste, with significant economic
and environmental impacts worldwide. The fruit juice industry is especially susceptible
to spoilage due to the high sugar content and water activity of its products, which
create an ideal environment for microbial growth. Although conventional preservation
measures, namely acidification and pasteurisation, successfully inactivate most
spoilage organisms, they are ineffective against thermoacidophilic, spore-forming
bacteria of the genus Alicyclobacillus (ACB). These resilient organisms survive heat
treatments and produce distinctive off-flavours that compromise sensory fruit-based
products’ quality. While non-pathogenic, ACB contamination undermines consumer
trust, drives product recalls, and contributes directly to food waste. Historically,
research has focused on Alicyclobacillus acidoterrestris and guaiacol production;
however, emerging evidence reveals considerable genetic, metabolic and phenotypic
diversity across the genus highlighting the urgent need to broaden and update risk
assessment frameworks and develop more effective spoilage prevention strategies.(...)"
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Microbial spoilage Alicyclobacillus (ACB) fruit-processing enzymatic pathways