Rivera-Forestier, Ileana I.

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    Análisis de riesgo para la bacteria Alicyclobacillus Acidoterrestris en naranjas (Citrus sinensis) cosechadas en Puerto Rico
    (2009) Rivera-Forestier, Ileana I.; Orellana-Feliciano, Lynette E.; College of Agricultural Sciences; Negrón de Bravo, Edna; Huertas, Javier; Department of Food Science and Technology; Vargas, María
    Alicyclobacillus acidoterrestris is a thermoacidophilic spore forming bacteria, which has the ability to survive traditional thermal process. Several studies have found that A. acidoterrestris can grow at temperatures from 20 to 55 °C and pH values form 2.5 to 6.0. The ability to survive high temperature and low pH is due to their unique membrane composition that possesses ω-cyclohexane fatty acids. This bacterium has been isolated from various types of habitats, but studies showed it is commonly found in soil and water. Since its discovery, this bacterium has been associated in the spoilage of many foods, especially acidic juices, such as orange juice, apple juice and fruits blend. The presence of Alicyclobacillus acidoterrestris has been reported in the United States and Europe causing economic loss due to the recall of the final product. No studies have been made in Puerto Rico regarding the presence of A. acidoterrestris in fruit juices. The main objective of this investigation is to set the first risk assessment report regarding the incidence of Alicyclobacillus acidoterrestris in orange juices. Orange samples were collected from a local juice processor in western Puerto Rico. The samples were divided into groups: with and without wash; to each group two different treatments were applied: heat shock versus no heat shock. K-Agar, Orange Serum Agar and Potato Dextrose Agar were used for microbiological isolation and identification. All microbiological mediums were acidified with tartaric and malic acid (pH 3.7) and incubated at 43 °C for 48 hr. Physical-chemical analyses were done to determine variations in pH, Brix and color. A. acidoterrestris was not isolated in orange juice from local producers in Puerto Rico under the conditions tested. No significant changes were detected in the physical chemical properties of the orange juice.