Alicyclobacillus (ACB) species are thermoacidophilic sporeforming bacteria of increasing concern to the beverage industry because of their ability to survive conventional pasteurization treatments and to germinate and grow in hot-filled and aseptically processed high-acid beverages, without producing overt signs of spoilage. ACBs are widely distributed in nature, and can be found in a variety of raw agricultural commodities, as well as in the food and beverage ingredients derived from them. At particular risk to shelf-stable, high-acid, non-carbonated beverages are ingredients whose starting materials are harvested in direct or in close contact with soil, such as fruit juices, teas, herbs, and sweeteners. This presentation addresses the sources and significance of ACBs in sweeteners and provides an overview of the control strategies needed to minimize finished beverage ACB spoilage risk.
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