An overview of microorganisms and factors contributing for the microbial stability of carbonated soft drinks

Food Research International

Volumn 82, Issue , 2016, Pages 136-144

  Azeredo, Denise R P ^a   Alvarenga, Verônica ^b   Sant'Ana, Anderson S ^b   Sabaa Srur, Armando U O ^a  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Beverages; Food safety; Food spoilage; Shelf life; Soda; Soft drink; Stability

Indexed keywords

BACTERIA; BEVERAGES; CARBON DIOXIDE; CARBONATION; CONVERGENCE OF NUMERICAL METHODS; FOOD MICROBIOLOGY; FOOD SAFETY; FRUIT JUICES; MICROBIOLOGY; MICROORGANISMS; WATER TREATMENT;

CARBONATED SOFT DRINKS; CHEMICAL PRESERVATIVES; FOOD SPOILAGE; MANUFACTURING PROCESS; MICROBIAL STABILITY; SHELF LIFE; SODA; SOFT DRINKS;

SPOILAGE;

EID: 84958542006     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.01.024     Document Type: Review

References (81)

1. Akond M.A., Alam S., Hasan S.M.R., Mubassara S., Uddin S.N., Shirin M. Bacterial contaminants in carbonated soft drinks sold in Bangladesh markets. International Journal of Food Microbiology 2009, 130:156-158.
2. Ancasi E.G., Carrilo L., Ahrendts M.R.B. Mohos y levaduras em água envasada y bebidas sin alcohol. Revista Argentina de Microbiología 2006, 38:93-96.
3. Aquino F.W.B., Franco D.W. Dextrans in sugars from São Paulo state. Química Nova 2008, 31:1034-1037.
4. Ares G., Giménez A., Gámbaro A. Influence of nutritional knowledge on perceived healthiness and willingness to try functional foods. Appetite 2008, 51:663-668.
5. Back W., Bohak I., Ehrmann M., Ludwig W., Pot B., Kerters K., Schleifer K.H. Lactobacillus perolens sp. nov. a soft drink spoilage bacterium. Systematic and Applied Microbiology 1999, 22:354-359.
6. Barnabé D., Venturini Filho W.G. Refrigerantes. Bebidas não alcoólicas: Ciência e Tecnologia 2010, vol. 2. Editora Blucher, São Paulo. V.F. W.G. (Ed.).
7. Battey A.S., Schaffner D.W. Modeling bacterial spoilage in cold-filled ready-to-drink beverages by Acinetobacter calcoaceticus and Gluconobacter oxydans. Journal of Applied Microbiology 2001, 91:237-247.
8. Battey A.S., Duffy S., Schaffner D.W. Modeling yeast spoilage in cold-filled ready-to-drink beverages with Saccharomyces cerevisiae, Zygosacharomyces bailii and Candida lipolytica. Applied and Environmental Microbiology 2002, 68:1901-1906.
9. Beales N. Adaptation of microorganisms to cold temperatures, weak acid preservatives, low pH and osmotic stress: A review. Comprehensive Reviews in Food Science and Food Safety 2004, 3:1-20.
10. Beuchat L.R., Golden D.A. Antimicrobials occurring naturally in foods. Food Technology 1989, 43:134-142.
11. Brasil Decreto-lei n° 6.871 de 04 de Junho de 2009. Regulamenta a lei n° 8.918, de 14 de Julho de 1994, que dispõe sobre a padronização, a classificação, o registro, a inspeção, a produção e a fiscalização de bebidas. Ministério da Agricultura, Pecuária e Abastecimento, Brasília, DF, D.O.U. 04 jun. 2009. Seção 1 2009, 20. Available in: http://www.planalto.gov.br/ccivil03/Ato2007-2010/2009/Decreto/D6871.htm. Accessed in: October 09, 2013.
12. Brown J.L., Ross T., McMeekin T.A., Nichols P.D. Acid habituation of Escherichia coli and the potential role of cyclopropane fatty acids in low pH tolerance. International Journal of Food Microbiology 1997, 37:163-173.
13. Chang S.-S., Kang D.-H. Alicyclobacillus spp. in the fruit juice industry: History characteristics and current isolation, detection procedures. Critical Reviews in Microbiology 2004, 30:55-74.
14. Clavero R. Solving microbial spoilage problems in processed food. Principles of microbiological troubleshooting in the industrial food processing environment 2010, 63-78. Springer-Verlag, New York. J.L. Kornacki (Ed.).
15. Cruz G.F.B. Fabricação de refrigerantes. Rede de Tecnologia e Inovação do Rio de Janeiro - REDETEC 2012, Available in: http://www.respostatecnica.org.br/dossie-tecnico/downloadsDT/Mjc2NTQ=Accessed in October 18, 2013 35 pp.
16. 2 technology: Microbial and enzyme inactivation, and effects on food quality. Journal of Food Science 2006, 71:1-11.
17. DataMonitor Consumer and innovation trends in carbonated soft drinks 2013 2013, Canadean Ltd., 117 pages.
18. Davenport R. Forensic microbiology for soft drinks business. Soft Drinks Management International, London 1996, 4:34-35.
19. Davidson P.M., Harrison M.A. Resistance and adaptation to food antimicrobials, sanitizers and other process controls. Food Technology 2002, 56:69-78.
20. Davidson P.M., Sofos J.N., Branen A.L. Antimicrobials in food 2005, CRC Press, Boca Raton, (679 pp.). 3rd ed.
21. Delgado D.A., Sant'Ana A.S., Massaguer P.R. Occurrence of molds on laminated paperboard for aseptic packaging, selection of the most hydrogen peroxide- and heat-resistant isolates and determination of their thermal death kinetics in sterile distilled water. World Journal of Microbiology and Biotechnology 2012, 28:2609-2614.
22. Delgado D.A., Sant'Ana A.S., Granato D., Massaguer P.R. Inactivation of Neosartorya fischeri and Paecilomyces variotii on paperboard packaging material by hydrogen peroxide and heat. Food Control 2012, 23:65-170.
23. Filtenborg O., Frisvad J., Samson R. Specific association of fungi to foods and influence of physical environmental factors. Introduction to food- and airborne fungi 2004, 306-320. Centraalbureau voor Schimmelcultures, Utrecht. R. Samson, E. Hoekstra, J. Frisvad (Eds.).
24. Forsythe S.J. Microbiologia da Segurança alimentar 2002, Artmed, Porto Alegre, 424 pp.
25. Frisón L.N., Chiericatti C.A., Aríngoli E.E., Basílico J.C., Basílico M.Z. Effect of different sanitizers against Zygosaccharomyces rouxii. Journal of Food Science and Technology 2015, 52:4619-4624.
26. Garcia-Gonzalez L., Geeraerd A.H., Spilimbergo S., Elst K., Van Ginneken L., Debevere J., Devlieghere F. High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future. International Journal of Food Microbiology 2007, 117:1-28.
27. Hara-Kudo Y., Goto K., Onoue Y., Watanabe M., Lee K., Kumagai S., Ohnishi T. Analysis of consumer complaints related to microbial contamination in soft drinks. Journal of the Food Hygienic Society of Japan 2009, 50:315-320.
28. Hill C., O'Driscoll B., Booth Acid adaption and food poisoning microorganisms. International Journal of Food Microbiology 1995, 28:245-254.
29. Horsáková I., Voldřich M., Čeřovský M., Sedláčková P., Šicnerová P., Ulbrich P. Asaia sp. as a bacterium decaying the packaged still fruit beverages. Czech Journal of Food Sciences 2009, 27:362-365.
30. Ison R.W., Gutteridge C.S. Determination of the carbonation tolerance of yeasts. Letters in Applied Microbiology 1987, 50:11-13.
31. Juvonen R., Virkajärvi V., Outi P., Laitila A. Microbiological spoilage and safety risks in non-beer beverage. VTT Research notes 2599 2011, 107. Julkaisija - Utgivare, Vuorimiehentie.
32. Kornacki J.L. Where these contaminants are found?. Principles of microbiological troubleshooting in the industrial food processing environment 2010, 79-102. Springer-Verlag, New York. J.L. Kornacki (Ed.).
33. Lachance M.-A., Bowles J.M., Diaz M.M.C., Janzen D.H. Candida cleridarum, Candida tilneyi and Candida powellii, three new yeast species isolated from insects associated with flowers. International Journal of Systematic and Evolutionary Microbiology 2001, 51:1201-1207.
34. Lawlor K.A., Schuman J.D., Simpson P.G., Taormina P.J. Microbiological spoilage of beverages. Compendium of the microbiological spoilage of foods and beverages 2009, 245-284. Springer-Verlag, New York. W.H. Sperber, M.P. Doyle (Eds.).
35. Legras J.L., Erny C., Le J.C., Lollier M., Adolphe Y., Demuyter C., Karst F. Activation of two different resistant mechanisms in Saccharomyces cerevisiae upon exposure to octanoic and decanoic acids. Applied and Environmental Microbiology 2010, 76:7526-7535.
36. Levantesi C., Bonadonna B., Briancesco R., Grohmann E., Toze S., Tandoi V. Salmonella in surface and drinking water: Occurrence and water-mediated transmission. Food Research International 2012, 45:587-602.
37. Loureiro V. Spoilage yeasts in foods and beverages: Characterization and ecology for improved diagnosis and control. Food Research International 2000, 33:247-256.
38. Loureiro V., Querol A. The prevalence and control of spoilage yeasts in foods and beverages. Trends in Food Science & Technology 1999, 10:356-365.
39. Machado R.M.D., Tfouni A.V., Vitorino S.H.P., Vicente E., Toledo M.C.F. Presença dos ácidos benzoico e sórbico em vinhos e sidras produzidos no brasil. Ciência e Tecnologia de Alimentos, Campinas 2007, 27:847-850.
40. Martorell P., Stratford M., Steels H., Fernández-Espinar M.T., Querol A. Physiological characterization of spoilage strains of Zygosaccharomyces bailii and Zygosaccharomyces rouxii isolated from high sugar environments. International Journal of Food Microbiology 2007, 114:234-242.
41. Massa S., Facciolongo M., Rabasco E., Caruso M. Survival of indicator/pathogenic bacteria in orange soft drink. Food Microbiology 1998, 15:253-257.
42. Mata C.A., Barcelos F.A., Martins J.D.L. Pesquisa de Escherichia coli, Salmonella sp, Staphylococcus coagulase positiva, bolores e leveduras em superfície de latas de refrigerantes e cerveja. Higiene Alimentar 2010, 24:122-127.
43. McKnight I.C., Eiroa M.N.U., Sant'Ana A.S., Massaguer P.R. Alicyclobacillus acidoterrestris in pasteurized exotic Brazilian fruit juices: Isolation, genotypic characterization and heat resistance. Food Microbiology 2010, 27:1016-1022.
44. Mislivec P.B., Beuchat L.R., Cousin M.A. Yeasts and molds. Compendium of methods for the microbiological examination of foods 1992, 239-243. American Public Health Association, Washington DC. C. Vanderzant, D.F. Splittstoesser (Eds.).
45. Mollapour M., Piper P.W. Hog1p MAP kinase determines acetic acid resistance in Saccharomyces cerevisiae. FEMS Yeast Research 2006, 6:1274-1280.
46. Moore J.E., McCalmont M., Xu J., Millar B.C., Heaney N. Asaia sp., an unusual spoilage organism of fruit-flavored bottled water. Applied and Environmental Microbiology 2002, 68:4130-4131.
47. Moore J.E., Xu J., Heaney N., Millar B.C. Spoilage of fruit-flavoured bottled water by Gluconacetobacter sacchari. Food Microbiology 2002, 19:399-401.
48. Morais V.A.D., Madeira J.E.G.C., Dias E.C., Boncompagni A.C., Gonçalves R.C.P., Carvalho E. Avaliação microbiológica de amostras de refrigerantes comercializadas no Estado de minas gerais. Revista do Instituto Adolfo Lutz 2003, 62:1-4.
49. Ndagijimana M., Belleti N., Lanciotti R., Guerzoni M.E., Gardini F. Effect of aroma compounds on the microbial stabilization of orange-based soft drinks. Journal of Food Science 2004, 69:21-24.
50. Oteiza J.M., Ares G., Sant'Ana A.S., Soto S., Giannuzzi L. Use of a multivariate approach to assess the incidence of Alicyclobacillus spp. in concentrate fruit juices marketed in Argentina: Results of a 14-year survey. International Journal of Food Microbiology 2011, 151:229-234.
51. Oteiza J.M., Soto S., Alvarenga V.O., Sant'Ana A.S., Gianuzzi L. Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages. International Journal of Food Microbiology 2014, 172:119-124.
52. Oteiza J.M., Soto S., Alvarenga V.O., Sant'Ana A.S., Gianuzzi L. Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates. International Journal of Food Microbiology 2015, 210:73-78.
53. Piper P., Calderon C.O., Hatzixanthis K., Mollapour M. Weak acid adaptation: The stress response that confers yeasts with resistance to organic acid food preservatives. Microbiology 2001, 147:2635-2642.
54. Piper P.W. Resistance of yeasts to weak organic acid preservatives. Advances in Applied Microbiology 2011, 77:97-113.
55. Pitt J.I., Hocking A.D. Fungi and food spoilage 1999, Aspen Publishers Inc., Maryland, (593 pp.). 2.ed.
56. Raspor P., Goranovich D. Biotechnological applications of acetic acid bacteria. Critical Reviews in Biotechnology 2008, 28:101-124.
57. Rocha C.D. Determinação dos pontos críticos de contaminação por leveduras em refrigerantes. Dissertação. Curso de Pós-Graduação em Patologia, Parasitologia e Microbiologia 2006, Universidade Federal do Paraná, Curitiba, 39p.
58. Sant'Ana A.S., Dantigny P., Tahara A.C., Rosenthal A., Massaguer P.R. Use of a logistic model to assess spoilage by Byssochlamys fulva in clarified apple juice. International Journal of Food Microbiology 2010, 137:299-302.
59. Sant'Ana A.S., Rosenthal A., Massaguer P.R. The fate of patulin in apple juice processing: A review. Food Research International 2008, 41:441-453.
60. Sant'Ana A.S., Simas R.C., Almeida C.A.A., Cabral E.C., Rauber R.H., Mallmann C.A., Massaguer P.R. Influence of package, type of apple juice and temperature on the production of patulin by Byssochlamys nivea and Byssochlamys fulva. International Journal of Food Microbiology 2010, 142:156-163.
61. Sato J. Distribution of filamentous fungi in a manufacturing factory for plastic caps for soft drinks. Biocontrol Science 2010, 15:87-90.
62. Scholte R., Samson R., Dijskterhuis J. Spoilage fungi in the industrial processing of foods. Introduction to food- and airborne fungi 2004, 339-359. Centraalbureau voor Schimmelcultures, Utrecht. R. Samson, E. Hoekstra, J. Frisvad (Eds.).
63. Sidhu M.S., Langrsrud S., Holck A. Disinfectant and antibiotic resistance of lactic acid bacteria isolated from the food industry. Microbial Drug Resistance 2001, 7:73-83.
64. Spinelli A.C.N.F., Sant'Ana A.S., Pacheco-Sanchez C.P., Massaguer P.R. Influence of the hot-fill water-spray-cooling process after continuous pasteurization on the number of decimal reductions and on Alicyclobacillus acidoterrestris CRA 7152 growth in orange juice stored at 35 °C. International Journal of Food Microbiology 2010, 137:295-298.
65. Spinelli A.C.N.F., Sant'ana A.S., Rodrigues-Junior S., Massaguer P.R. Influence of different filling, cooling, and storage conditions on the growth of Alicyclobacillus acidoterrestris CRA7152 in orange juice. Applied and Environmental Microbiology 2009, 75:7409-7416.
66. Splittstoesser, D.F., Ranson, D.P. (1992). Soft drinks. In: Vanderzant, C., splittstoesser, D.F. (eds.). Compendium of methods for the microbiological examination of foods. (3rd Ed.). Washington, DC: American Public Health Association.
67. Srey S., Jahid I.K., Ha S.D. Biofilm formation in food industries: A food safety concern. Food Control 2013, 31:527-585.
68. Steels H.S., James A., Roberts I.N., Stratford M. Sorbic acid resistance: The inoculum effect. Yeast 2000, 16:1173-1183.
69. Stratford M. Food and beverage spoilage yeasts. Yeasts in food and beverages 2006, 335-379. Springer-Verlag, Berlin. H. Querol, G. Fleet (Eds.).
70. Stratford M., James S.A. Non-alcoholic beverages and yeasts. Yeasts in food 2003, 309-345. Behr's Verlag GmbH & Co., Hamburg. T. Boekhout, V. Robert (Eds.).
71. Stratford M., Bond C.J., James S.A., Roberts I.N., Steels H. Candida davenportii sp. nov., a potential soft drinks spoilage yeast isolated from a wasp. International Journal of Systematic and Evolutionary Microbiology 2002, 52:1369-1375.
72. Stratford M., Hofman P.D., Cole M.B. Fruit juices, fruit drinks and soft drinks. The microbiological safety and quality of food 2000, 836-869. Aspen Publishers, Gaithersburg, MD. B.M. Lund, A.C. Baird-Parker, G.W. Gould (Eds.).
73. Stratford M., Steels H., Nebe-Von-Caron G., Novodvorska M., Hayer K., Archer D.B. Extreme resistance to weak-acid preservatives in the spoilage of Zygossacharomyces bailii. International Journal of Food Microbiology 2013, 166:126-134.
74. Stratford M., Plumridge A., Archer D.B. Decarboxylation of sorbic acid by spoilage yeasts in associates with PAD1 gene. Applied and Environmental Microbiology 2007, 73:6534-6542.
75. Stratford M., Steels H., Neben-Von-Caron G., Novodvorska M., Hayer K., Archer D.B. Weak-acid preservative: pH and proton movements in the yeast Saccharomyces cerevisiae. International Journal of Food Microbiology 2013, 161:164-171.
76. Tfouni S.A.V., Toledo M.C.F. Conservadores ácido benzoico e ácido sórbico - uma revisão. Boletim da Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2001, 35:41-53.
77. Tribst A.A.L., Sant'Ana A.D.S., de Massaguer P.R. Review: Microbiological quality and safety of fruit juices - Past, present and future perspectives. Critical Reviews in Microbiology 2009, 35:310-339.
78. Varnam A.H., Sutherland J.P. Soft drinks. Beverages: Technology, chemistry and microbiology 1994, 73-125. Chapman & Hall, London.
79. Wareing P., Davenport R.R. Microbiology of soft drinks and fruit juices. Chemistry and technology of soft drinks and fruit juices 2004, Blackwell Publishing Ltd., Oxford, UK. 2nd ed. P.R. Ashurst (Ed.).
80. White A.S., Godard R.D., Belling C., Kasza V., Beach R.L. Beverages obtained from soda fountain machines in the U.S. contain microorganisms, including coliform bacteria. International Journal of Food Microbiology 2010, 137:61-66.
81. Yamada Y., Yukphan P. Genera and species in acetic acid bacteria. International Journal of Food Microbiology 2008, 125:15-24.