The fungal problem in thermal processed beverages

Publication date: Available online 23 August 2019Source: Current Opinion in Food ScienceAuthor(s): Emilia Rico-Munoz, Juliana Lane Paixão dos SantosFungal spoilage of thermally processed beverages by heat-resistant moulds (HRM), heat-sensitive moulds (HSM) and yeasts is a widespread problem for the beverage and juice industries. These beverages and juices can be classified as hot-filled and aseptically- or cold-filled. Since they are heat-processed, both groups can be spoiled by heat-resistant microorganisms such as the HRM. These fungi produce ascospores that can not only survive the heat treatment given to these beverages but also be activated and grow in the product during storage. These ascospores have been found in several ingredients such as sweeteners, juice concentrates, juice purees and powders, pectin, protein powders, vitamin powders, etc. Hot-filled beverages can incur additional spoilage due to the activation of ascospores of HRM found in the empty PET bottles or in the beverage processing environment. Hot-filled as well as cold- or aseptically filled beverages can also be environmentally contaminated by heat-sensitive fungi causing several types of spoilage. HSM and yeasts may be introduced to the processing facilities through ingredients, air, water and packaging and potentially contaminate the beverages. The eradication of some of these microorganisms from the equipment presents a big challenge since they are involved in biofilm formation which protects them ...
Source: Current Opinion in Food Science - Category: Food Science Source Type: research