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Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products

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Abstract
Heat-resistant moulds (HRMs) are well known for their ability to survive pasteurization and spoil high-acid food products, which is of great concern for processors of fruit-based products worldwide. Whilst the majority of the studies on HRMs over the last decades have addressed their inactivation, few data are currently available regarding their contamination levels in fruit and fruit-based products. Thus, this study aimed to quantify and identify heat-resistant fungal ascospores from samples collected throughout the processing of pasteurized high acid fruit products. In addition, an assessment on the effect of processing on the contamination levels of HRMs in these products was carried out. A total of 332 samples from 111 batches were analyzed from three processing plants (= three processing lines): strawberry puree (n = 88, Belgium), concentrated orange juice (n = 90, Brazil) and apple puree (n = 154, the Netherlands). HRMs were detected in 96.4% (107/111) of the batches and 59.3% (197/332) of the analyzed samples. HRMs were present in 90.9% of the samples from the strawberry puree processing line (1-215 ascospores/100 g), 46.7% of the samples from the orange juice processing line (1-200 ascospores/100 g) and 48.7% of samples from the apple puree processing line (1-84 ascospores/100 g). Despite the high occurrence, the majority (76.8%, 255/332) of the samples were either not contaminated or presented low levels of HRMs (< 10 ascospores/100 g). For both strawberry puree and concentrated orange juice, processing had no statistically significant effect on the levels of HRMs (p > 0.05). On the contrary, a significant reduction (p < 0.05) in HRMs levels was observed during the processing of apple puree. Twelve species were identified belonging to four genera - Byssochlamys, Aspergillus with Neosartorya-type ascospores, Talaromyces and Rasamsonia. N. fumigata (23.6%), N. fischeri (19.1%) and B. nivea (5.5%) were the predominant species in pasteurized products. The quantitative data (contamination levels of HRMs) were fitted to exponential distributions and will ultimately be included as input to spoilage risk assessment models which would allow better control of the spoilage of heat treated fruit products caused by heat-resistant moulds.
Keywords
CLARIFIED APPLE JUICE, BYSSOCHLAMYS-FULVA, NEOSARTORYA-FISCHERI, TALAROMYCES-MACROSPORUS, MYCOTOXIN PRODUCTION, HIGH-PRESSURE, INACTIVATION, ASCOSPORES, SPOILAGE, GROWTH, Incidence, Processing, Ascospores, Fruit product, Statistical, distribution, Spoilage

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MLA
dos Santos, Juliana, Simbarashe Samapundo, Ayse Biyikli, et al. “Occurrence, Distribution and Contamination Levels of Heat-resistant Moulds Throughout the Processing of Pasteurized High-acid Fruit Products.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 281 (2018): 72–81. Print.
APA
dos Santos, J., Samapundo, S., Biyikli, A., Van Impe, J., Akkermans, S., Höfte, M., Abatih, E., et al. (2018). Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 281, 72–81.
Chicago author-date
dos Santos, Juliana, Simbarashe Samapundo, Ayse Biyikli, Jan Van Impe, Simen Akkermans, Monica Höfte, Emmanuel Abatih, Anderson S. Sant’Ana, and Frank Devlieghere. 2018. “Occurrence, Distribution and Contamination Levels of Heat-resistant Moulds Throughout the Processing of Pasteurized High-acid Fruit Products.” International Journal of Food Microbiology 281: 72–81.
Chicago author-date (all authors)
dos Santos, Juliana, Simbarashe Samapundo, Ayse Biyikli, Jan Van Impe, Simen Akkermans, Monica Höfte, Emmanuel Abatih, Anderson S. Sant’Ana, and Frank Devlieghere. 2018. “Occurrence, Distribution and Contamination Levels of Heat-resistant Moulds Throughout the Processing of Pasteurized High-acid Fruit Products.” International Journal of Food Microbiology 281: 72–81.
Vancouver
1.
dos Santos J, Samapundo S, Biyikli A, Van Impe J, Akkermans S, Höfte M, et al. Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2018;281:72–81.
IEEE
[1]
J. dos Santos et al., “Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 281, pp. 72–81, 2018.
@article{8573251,
  abstract     = {Heat-resistant moulds (HRMs) are well known for their ability to survive pasteurization and spoil high-acid food products, which is of great concern for processors of fruit-based products worldwide. Whilst the majority of the studies on HRMs over the last decades have addressed their inactivation, few data are currently available regarding their contamination levels in fruit and fruit-based products. Thus, this study aimed to quantify and identify heat-resistant fungal ascospores from samples collected throughout the processing of pasteurized high acid fruit products. In addition, an assessment on the effect of processing on the contamination levels of HRMs in these products was carried out. A total of 332 samples from 111 batches were analyzed from three processing plants (= three processing lines): strawberry puree (n = 88, Belgium), concentrated orange juice (n = 90, Brazil) and apple puree (n = 154, the Netherlands). HRMs were detected in 96.4% (107/111) of the batches and 59.3% (197/332) of the analyzed samples. HRMs were present in 90.9% of the samples from the strawberry puree processing line (1-215 ascospores/100 g), 46.7% of the samples from the orange juice processing line (1-200 ascospores/100 g) and 48.7% of samples from the apple puree processing line (1-84 ascospores/100 g). Despite the high occurrence, the majority (76.8%, 255/332) of the samples were either not contaminated or presented low levels of HRMs (< 10 ascospores/100 g). For both strawberry puree and concentrated orange juice, processing had no statistically significant effect on the levels of HRMs (p > 0.05). On the contrary, a significant reduction (p < 0.05) in HRMs levels was observed during the processing of apple puree. Twelve species were identified belonging to four genera - Byssochlamys, Aspergillus with Neosartorya-type ascospores, Talaromyces and Rasamsonia. N. fumigata (23.6%), N. fischeri (19.1%) and B. nivea (5.5%) were the predominant species in pasteurized products. The quantitative data (contamination levels of HRMs) were fitted to exponential distributions and will ultimately be included as input to spoilage risk assessment models which would allow better control of the spoilage of heat treated fruit products caused by heat-resistant moulds.},
  author       = {dos Santos, Juliana and Samapundo, Simbarashe and Biyikli, Ayse and Van Impe, Jan and Akkermans, Simen and Höfte, Monica and Abatih, Emmanuel and Sant'Ana, Anderson S. and Devlieghere, Frank},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  keywords     = {CLARIFIED APPLE JUICE,BYSSOCHLAMYS-FULVA,NEOSARTORYA-FISCHERI,TALAROMYCES-MACROSPORUS,MYCOTOXIN PRODUCTION,HIGH-PRESSURE,INACTIVATION,ASCOSPORES,SPOILAGE,GROWTH,Incidence,Processing,Ascospores,Fruit product,Statistical,distribution,Spoilage},
  language     = {eng},
  pages        = {72--81},
  title        = {Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2018.05.019},
  volume       = {281},
  year         = {2018},
}

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