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Factors of spoilage caused by Alicyclobacillus and prevention measures

  • Chapter
Alicyclobacillus

Abstract

To date, many Alicyclobacillus isolates have been derived mainly from soil and hot springs 1–4). 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.

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Author information

Authors and Affiliations

  1. Research & Development Division, Nichirei Foods Inc., Japan

    Kanjiro Takahashi & Shozo Tanada

  2. Food Research Laboratories, Mitsui Norin Co.,Ltd., Japan

    Keiichi Goto Ph.D.

  3. Food Technology Research Institute, Meiji Dairies Corp., Japan

    Takashi Tanaka

  4. Safety Science Institute, Suntory Limited, Japan

    Tetsuya Sawaki

  5. Coca·Cola Tokyo Research & Development Company Limited, Microbial Science, Japan

    Rie Yamamoto

Authors
  1. Kanjiro Takahashi
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  2. Keiichi Goto Ph.D.
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  3. Takashi Tanaka
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  4. Shozo Tanada
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  5. Tetsuya Sawaki
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  6. Rie Yamamoto
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Editor information

Editors and Affiliations

  1. Institute of Molecular and Cellular Biosciences, The University of Tokyo, Tokyo

    Akira Yokota Ph.D. (Associate Professor) (Associate Professor)

  2. Department of Food Science, Yamawaki Gakuen Junior College, Japan

    Tateo Fujii Ph.D. (Professor and Formerly Professor) (Professor and Formerly Professor)

  3. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan

    Tateo Fujii Ph.D. (Professor and Formerly Professor) (Professor and Formerly Professor)

  4. Food Research Laboratories, Mitsui Norin Co., Ltd., 223-1 Miyahara, Fujieda, Shizuoka, 426-0133, Japan

    Keiichi Goto Ph.D.

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Takahashi, K., Goto, K., Tanaka, T., Tanada, S., Sawaki, T., Yamamoto, R. (2007). Factors of spoilage caused by Alicyclobacillus and prevention measures. In: Yokota, A., Fujii, T., Goto, K. (eds) Alicyclobacillus. Springer, Tokyo. https://doi.org/10.1007/978-4-431-69850-0_8

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