Alicyclobacillus spp. is an organism that impairs the safety of beverages because it can survive improper pasteurization processes. 30% of fruits entering a processing plant are contaminated with Alicyclobacillus. These spoilage bacteria are acidophilic, thermophilic, and highly problematic in beverages because they are spore-forming.
In May 2019, the revised method for simplified testing of Alicyclobacillus was published by the international fruit and vegetable Association IFU. The IFU method No. 12:2019 describes the detection and enumeration of spore-forming thermo-acidophilic spoilage bacteria, namely Alicyclobacillus. It is applicable for testing juice, juice related products and ingredients, environmental samples, for example, process water, and some non-juice beverages, for example, syrups.
Dr. Andreas Bubert, Merck, explains the new test procedure according to the new IFU Method No. 12:2019 in only 11 minutes.
