Samantha Kilgore, Jared D. Johnson, Joy Waite-Cusic
{"title":"确定椰子奶油的腐败特征:从多方面识别新产品类别中的问题细菌及其潜在来源。","authors":"Samantha Kilgore, Jared D. Johnson, Joy Waite-Cusic","doi":"10.1016/j.jfp.2024.100284","DOIUrl":null,"url":null,"abstract":"<div><p>Beverage innovation is a growing trend with a reliance on comanufacturing relationships to launch products quickly. A recent comanufacturing relationship is the utilization of dairy processing facilities to process plant-based beverages using high-temperature short-time (HTST) pasteurization. While the shelflife of HTST bovine milk is well established at 21 days, retailers are expecting new refrigerated beverages to achieve a 60-day shelflife. Little is known about the microbial stability of these new beverages, particularly those with complex formulations. Our objective was to identify bacterial taxa leading to the spoilage of four coconut-based creamers and their potential sources (raw ingredients or packaging). We used a multifaceted approach including plate counting and 16S rRNA metabarcoding to monitor microbial growth in products throughout shelflife (60 d, 4 °C), and cold enrichment (7 °C, 11 d) of ingredients and packaging. Nearly all product units (25/26) had elevated microbial loads (>4.3 log CFU/mL) prior to the 60-d target, with early spoilage detected at 21 d. Key spoilage taxa included <em>Pseudomonas, Streptococcus, Aerococcus</em>, <em>Paenibacillus, Sphingomonas,</em> and <em>Oceanobacillus. Pseudomonas</em> were responsible for “early” product spoilage (21–32 d), whereas <em>Oceanobacillus</em> were important in products with very “late” spoilage (60–62 d). All key spoilage taxa were identified in cold enrichments of multiple units of waxboard cartons. <em>Paenibacillus</em> was the dominant bacterium in 47% (10/21) of product units. In addition to carton samples, <em>Paenibacillus</em> was also identified in one raw ingredient (mushroom extract). Metabarcoding identified <em>Listeria sensu stricto</em> as a dominant taxon in three individual product units from three distinct production lots. <em>Listeria</em> was also found in 31% (5/16) of cold enrichments of individual cartons. Taxa responsible for spoilage of plant-based beverages were identified as well as demonstrating packaging as an important contamination source.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1000,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000681/pdfft?md5=f15a2c79afb5e868e0db5a6214705108&pid=1-s2.0-S0362028X24000681-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Characterizing Spoilage of Coconut-based Creamers: A Multifaceted Approach to Identify Problematic Bacteria and Their Potential Sources in a New Product Category\",\"authors\":\"Samantha Kilgore, Jared D. Johnson, Joy Waite-Cusic\",\"doi\":\"10.1016/j.jfp.2024.100284\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Beverage innovation is a growing trend with a reliance on comanufacturing relationships to launch products quickly. A recent comanufacturing relationship is the utilization of dairy processing facilities to process plant-based beverages using high-temperature short-time (HTST) pasteurization. While the shelflife of HTST bovine milk is well established at 21 days, retailers are expecting new refrigerated beverages to achieve a 60-day shelflife. Little is known about the microbial stability of these new beverages, particularly those with complex formulations. Our objective was to identify bacterial taxa leading to the spoilage of four coconut-based creamers and their potential sources (raw ingredients or packaging). We used a multifaceted approach including plate counting and 16S rRNA metabarcoding to monitor microbial growth in products throughout shelflife (60 d, 4 °C), and cold enrichment (7 °C, 11 d) of ingredients and packaging. Nearly all product units (25/26) had elevated microbial loads (>4.3 log CFU/mL) prior to the 60-d target, with early spoilage detected at 21 d. Key spoilage taxa included <em>Pseudomonas, Streptococcus, Aerococcus</em>, <em>Paenibacillus, Sphingomonas,</em> and <em>Oceanobacillus. Pseudomonas</em> were responsible for “early” product spoilage (21–32 d), whereas <em>Oceanobacillus</em> were important in products with very “late” spoilage (60–62 d). All key spoilage taxa were identified in cold enrichments of multiple units of waxboard cartons. <em>Paenibacillus</em> was the dominant bacterium in 47% (10/21) of product units. In addition to carton samples, <em>Paenibacillus</em> was also identified in one raw ingredient (mushroom extract). Metabarcoding identified <em>Listeria sensu stricto</em> as a dominant taxon in three individual product units from three distinct production lots. <em>Listeria</em> was also found in 31% (5/16) of cold enrichments of individual cartons. 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Characterizing Spoilage of Coconut-based Creamers: A Multifaceted Approach to Identify Problematic Bacteria and Their Potential Sources in a New Product Category
Beverage innovation is a growing trend with a reliance on comanufacturing relationships to launch products quickly. A recent comanufacturing relationship is the utilization of dairy processing facilities to process plant-based beverages using high-temperature short-time (HTST) pasteurization. While the shelflife of HTST bovine milk is well established at 21 days, retailers are expecting new refrigerated beverages to achieve a 60-day shelflife. Little is known about the microbial stability of these new beverages, particularly those with complex formulations. Our objective was to identify bacterial taxa leading to the spoilage of four coconut-based creamers and their potential sources (raw ingredients or packaging). We used a multifaceted approach including plate counting and 16S rRNA metabarcoding to monitor microbial growth in products throughout shelflife (60 d, 4 °C), and cold enrichment (7 °C, 11 d) of ingredients and packaging. Nearly all product units (25/26) had elevated microbial loads (>4.3 log CFU/mL) prior to the 60-d target, with early spoilage detected at 21 d. Key spoilage taxa included Pseudomonas, Streptococcus, Aerococcus, Paenibacillus, Sphingomonas, and Oceanobacillus. Pseudomonas were responsible for “early” product spoilage (21–32 d), whereas Oceanobacillus were important in products with very “late” spoilage (60–62 d). All key spoilage taxa were identified in cold enrichments of multiple units of waxboard cartons. Paenibacillus was the dominant bacterium in 47% (10/21) of product units. In addition to carton samples, Paenibacillus was also identified in one raw ingredient (mushroom extract). Metabarcoding identified Listeria sensu stricto as a dominant taxon in three individual product units from three distinct production lots. Listeria was also found in 31% (5/16) of cold enrichments of individual cartons. Taxa responsible for spoilage of plant-based beverages were identified as well as demonstrating packaging as an important contamination source.
期刊介绍:
The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with:
Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain;
Microbiological food quality and traditional/novel methods to assay microbiological food quality;
Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation;
Food fermentations and food-related probiotics;
Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers;
Risk assessments for food-related hazards;
Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods;
Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.