Factors of spoilage caused by Alicyclobacillus and prevention measures

  • Kanjiro Takahashi
  • Keiichi Goto
  • Takashi Tanaka
  • Shozo Tanada
  • Tetsuya Sawaki
  • Rie Yamamoto


To date, many Alicyclobacillus isolates have been derived mainly from soil and hot springs 1, 2, 3, 4). However, since a major spoilage incident of apple juice by Alicyclobacillus in Germany, 1982 5), the bacteria has been isolated from various food grade fruit juices 6,–12). Alicyclobacillus contamination of fruit juices is typically introduced via soil residue remaining on the fruit surface 13). Similarly, Alicyclobacillus contamination of refined sugar is introduced from raw plant material 14, 15). Alicyclobacillus contaminations are not limited to these mentioned above 16, 17), and they pose serious problems for the food industry because adaptive countermeasures are not presently in place. In this chapter, reasons for spoilage due to Alicyclobacillus and effective preventative measures as reported so far are discussed with regard to materials, production, products and distribution.


Fruit Juice Orange Juice Apple Juice Peracetic Acid Chlorine Dioxide 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer 2007

Authors and Affiliations

  • Kanjiro Takahashi
    • 1
  • Keiichi Goto
    • 2
  • Takashi Tanaka
    • 3
  • Shozo Tanada
    • 1
  • Tetsuya Sawaki
    • 4
  • Rie Yamamoto
    • 5
  1. 1.Research & Development DivisionNichirei Foods Inc.Japan
  2. 2.Food Research LaboratoriesMitsui Norin Co.,Ltd.Japan
  3. 3.Food Technology Research InstituteMeiji Dairies Corp.Japan
  4. 4.Safety Science InstituteSuntory LimitedJapan
  5. 5.Coca·Cola Tokyo Research & Development Company LimitedMicrobial ScienceJapan

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