Alicyclobacillus spp. can be difficult to control in fruit juice products as their spores survive juice pasteurization temperatures and may subsequently germinate and grow after processing if conditions are suitable. The economic impact of such incidents can be very high.
The International Fruit and Vegetable Juice Association (IFU) Working Group on Microbiology has reviewed and modified the method to meet users’ demands for the detection of Alicyclobacillus spp. in fruit juices. The IFU method no. 12 is now more precise, more structured and therefore more reproducible. It includes improved culture media formulations and performance criteria which are in agreement with ISO procedures.
Depending on the type of sample and the purpose of the test, different enumeration / detection procedures can be used for spore forming thermo-acidophilic bacteria (Alicyclobacillus spp.):
An ISO-compliant validation within the IFU Microbiological Working Group was performed, ensuring a user-friendly laboratory implementation.
The main changes, compared to IFU method no. 12:2007, will be the following