Preventing Juice Spoilage

Shelf-stable juices, juice beverages, and certain other beverages and concentrates are susceptible to spoilage by Alicyclobacillus (ACB), a nonpathogenic, aerobic, spore-forming, thermoaciduric bacterium typically found in soil and on harvested fruit. The spoilage occurs only in shelf-stable products because the spores do not germinate and grow in chilled and frozen juices and concentrates. It does not pose a public health risk but can cause economic damage to the juice products industry.

Unlike …