Product safety – microbiological detection media

As a result of the trend to still drinks, juicy snacks or Aqua plus beverages, microbiological quality assurance has assumed even greater significance.

28/11/06 Product safety – an issue that has been a top priority with the food and beverage industry for years. Complete microbiological quality assurance therefore has a high status. This is due, among other things, to extremely sensitive and nutritious beverages, to higher requirements in respect of the shelf-life of a beverage and to new cold-aseptic filling techniques. It is therefore essential for the beverage industry to detect germs quickly, reliably and selectively. 

Quality assurance has top priority
As a result of the trend to still drinks, juicy snacks or Aqua plus beverages, microbiological quality assurance has assumed even greater significance. The higher pH values in most cases, low – or no – carbonisation and a better range of nutrients and growth promoting substances result in a significantly higher germ spectrum with greater potential for deterioration, extending to the formation of toxins and causing illness. The DöhlerGroup has taken on the challenge posed by this change in the microbiological situation. In addition to the detection of trace contamination in the finished product, there is a need to identify weak spots in the filling process.

Sensory quality – the success factor of each and every beverage
Apart from prevention and the detection of trace contaminations, the assurance of sensory quality is, of course, very much in the forefront. Among the germs which can cause sensory damage is, for instance, the Alicyclobacillus. Although they were discovered in the 1980s, it was not until 2004 – following years of debate on its potential for causing harm – that a standardised IFU method (IFU method No. 12) was established. By forming an off-flavour (Guaiacol, 2.6 di-bromophenol, 2.6 di-chlorophenol), Alicyclobacillus is capable of damaging drinks, although as yet only A. acidoterrestris, A. acidiphilus and A. herbarius demonstrate potential for forming off-flavours. Other Alicyclobacillus strains, such as A. acidocaldarius or A. pomorum, which are unable to produce off-flavours in drinks, thus possess a far smaller, or no, potential for harming beverages. Spores of Alicyclobacilli are capable of surviving normal pasteurisation conditions, germinating after a number of weeks and, in  favourable conditions, growing. Since the Alicyclobacillus often occurs in the raw materials, inspection of both the raw material and the finished product is essential. 

Detecting Alicyclobacillus spp.
The DöhlerGroup has developed a number of products permitting the safe and reliable detection and assessment of the beverage-harming potential of Alicyclobacilli. Since Alicyclobacilli occur primarily as trace contamination, sensitive detection methods, such as enrichment in suitable media (BAT-Broth), are recommended. The ready-to-use products BAT-Agar and BAT-Broth from Döhler permit the classic cultural detection of Alicyclobacilli. Yet merely detecting Alicyclobacilli in the product does not give a clear indication of the extent or the level of risk of beverage deterioration. Since the classic methods simply detect the entire group of Alicyclobacilli, an additional test is necessary to clearly identify the potential for harm of the Alicyclobacilli found. With the DöhlerGroup's Guaiacol Detection Kit, acid-tolerant and heat-resistant bacteria with significant beverage-damaging potential can be detected with one simple enzymatic test. Combining it with BAT-Agar and BAT-Broth guarantees a perfect risk management and offers a reliable, sensitive and economical method of analysing Alicyclobacilli even in complex products. All products comply with the standard IFU method (IFU method No. 12), are ready for use and therefore extremely easy to use.

Safety in aseptic filling lines – with AVM from Döhler
Above and beyond this, it is, of course, essential to prevent contamination from the outset. In addition to raw material analysis, this includes guaranteeing and validating aseptic filling lines. The DöhlerGroup has developed a detection medium (AVM = Aseptic Validation Medium) permitting the simple, flexible and reliable detection of beverage contaminants in the aseptic filling process under standard production parameters. AVM detection media can be used for the precise examination of sensitive areas as well as other parts of a facility, e.g., mixers. With a simple visual evaluation (requiring no special technical equipment or further microbiological examination methods), this fast and standardised medium permits cost savings by avoiding subsequent problems. AVM represents an important tool as part of certification in accordance with the new ISO 22000 food safety norm, the HACCP system and standards such as IFS and BRC.