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New
Bacteria Test Could Improve Quality of Fruit and Vegetable Juice
Developed by a
Mizzou food scientist, the technique utilizes DNA sequencing and
infrared spectroscopy
05/03/07
Alicyclobacillus
Bacteria
Alicyclobacillus
spp. is an acidophilic, thermophilic, spore forming
bacterium. Causes food spoilage, especially in fruit juices.
The spores can survive pasteurization treatments and heat
can activate the spores to begin growth and cause
contamination.
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of x2400.
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Increasingly, consumer
products, especially food and beverage products, are being
scrutinized for better quality. At the University of
Missouri-Columbia, a food science expert has developed a rapid,
reliable and efficient technique to ensure fruit and vegetable
juice products adhere to federal and international quality
standards.
Collaborating with scientists in the United
States and from around the world, Mengshi Lin, assistant
professor of food science in the College of Agriculture, Food and
Natural Resources, has successfully used a new approach combining
DNA sequencing technique with mid-infrared spectroscopy to
rapidly and accurately identify Alicyclobacillus, a common
bacterium found in apple, carrot, tomato, orange and pear juices,
tropical fruit juices and juice blends. The bacterium won't cause
human sickness, but it affects flavor and results in spoilage.
Currently, a number of different testing methods are
utilized, some of which yield false negative results. This has
complicated international trade. Japan, along with other
developed countries, has a zero tolerance for this bacterium in
imported juices, Lin said.
He said identification is a
challenge because spoilage can be difficult to distinguish
visibly until test results are confirmed or after juice products
have been opened and tasted by consumers. In addition to
agitating taste buds, the latter can affect consumer confidence.
Lin's technique is significant because it identifies the
organism quickly -- in a matter of hours, unlike traditional
culturing methods, which are time consuming and require five to
seven days to process. Lin said that testing time is critical for
juice processing companies, which monitor for the bacteria during
the processing and final product stage. He said the DNA technique
in combination with infrared spectroscopy technique won't
cause long delays in production.
"This combination
will be the best way to quickly and accurately detect and
identify the bacteria," said Lin, who worked with
researchers from Washington State University and Hashemite
University in Jordan, to develop the technique. "If
processors find the bacteria, they can go back quickly and find
the affected products."
Lin and his research team
have tested the technique and published the results in a study,
"Phylogenetic and spectroscopic analysis of Alicyclobacillus
isolates by 16S rDNA sequencing and mid-infrared spectroscopy,"
which has been published in Sensing and Instrumentation for Food
Quality and Safety.
Source:
University of Missouri-Columbia
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