The incidence and impact of microbial spoilage in the production of fruit and vegetable juices as reported by juice manufacturers

Abstract

Microbial spoilage of fruit and vegetable juices represents an important threat to food quality and an area of concern in reducing food waste. Despite this, relatively little research is dedicated to microbial spoilage compared to other aspects of food microbiology. Establishing the incidence and impact of microbial spoilage in juice production would provide justification for future research. In this study, we present the findings from a survey of juice processor members of the U.S. based Juice Products Association and the European based International Fruit and Vegetable Juice Association (31.1% response rate). Respondents were asked a series of forced choice, Likert-type, and open response questions regarding microbial juice quality challenges and control measures regarding their facility. The vast majority of respondents (97.4%) indicated that spoilage mattered a lot or a great deal in brand protection. An additional 89.5% indicated that better control over microbial food spoilage would reduce waste and increase profits, with 57.9% indicating a lot or a great deal of impact, perhaps as a result of the frequency with which respondents indicated they discarded ingredients or product to protect quality. The most frequent disposition reportedly occurred on a weekly basis, with over half of respondents indicating discarding ingredients or product at least annually. Manufacturers reported a range of challenges, notably spoilage from Alicyclobacillus and heat resistant mold. This was accompanied by an identified need for associated sanitation and production control strategies. This work provides a basis for subsequent research exploring improved control strategies and detection methods used to reduce microbial spoilage of fruit and vegetable juices.