Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages

International Journal of Food Microbiology

Volumn 172, Issue , 2014, Pages 119-124

  Oteiza, Juan Martin ^a   Soto, Silvina ^a   Alvarenga, VerÔnica Ortiz ^b   Sant'Ana, Anderson S ^b   Giannuzzi, Leda ^c  

^a Laboratorio de Microbiología de Los Alimentos   (Argentina)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Alicyclobacillus; Aromas; Fate; Flavoring; Fruit juices; Spoilage

Indexed keywords

APPLE FLAVORING AGENT; FLAVORING AGENT; GUAIACOL; PEAR FLAVORING AGENT; UNCLASSIFIED DRUG; VOLATILE AGENT;

ALICYCLOBACILLUS; ANTIMICROBIAL ACTIVITY; APPLE JUICE; ARTICLE; BACTERIAL SPORE; BACTERIUM CONTAMINATION; BEVERAGE; COLONY FORMING UNIT; CONTROLLED STUDY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD PROCESSING; FOOD STORAGE; FRUIT JUICE; LIMIT OF DETECTION; LOW TEMPERATURE; NONHUMAN; PASTEURIZATION; REAL TIME POLYMERASE CHAIN REACTION; STORAGE TEMPERATURE;

ALICYCLOBACILLUS; AROMAS; FATE; FLAVORING; FRUIT JUICES; SPOILAGE;

ALICYCLOBACILLUS; BEVERAGES; COLONY COUNT, MICROBIAL; FLAVORING AGENTS; FRUIT; GUAIACOL; MALUS; PYRUS; REAL-TIME POLYMERASE CHAIN REACTION; TEMPERATURE;

EID: 84890894466     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.12.007     Document Type: Article

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