contamination spoilage and preservation of soft drinks

food preservation and packing

1. GROUP # 8 2011-ag-4262 to 4271 CONTAMINATION, SPOILAGE PRESERVATION OF SOFT DRINK (CARBONATED & NON CARBONATED )

2. Introduction: What is beverage? A drink, esp. one other than water. Types of Beverages: Carbonated Non Carbonated Carbonated Beverage: Drink that releases CO₂ under normal atmospheric pressure. Non-Carbonated Beverage:  Not having supersaturated carbon dioxide in solution

3. CONTAMINATION OF BEVERAGES Types of Microorganism Able to grow in product Bacteria Vegetative cells & spores Thermophilic Acidophilic Bacteria Yeasts Moulds Non Heat resistant Heat res. Mould (HRM) Other Contaminants Algae Protozoa Viruses Yeasts Bacterial spore Bacterial cell Moulds Algae viruses Protozoa

4. Contains cells, spores from yeasts, moulds & bacteria Major contamination sources are: R aw material & sugar residues Fungal spores Bacterial spores Fungal growth on citrus fruit Bacterial cells AIRBORNE CONTAMINATION IN BEVERAGES FACTORIES

5. Water used for washing fruit can become contaminated Municipal water can itself be the source of: B acteria, yeasts and moulds Well water must be protected Can be the source of fecal organisms and other microbes CONTAMINATION THROUGH WATER

6. Fruit ingredients are potential sources of: Yeasts and lactic acid bacteria Sugars can be contaminated with: Spore-forming bacteria, yeasts and moulds Yeasts include: Candida Citeromyces Cryptococcus Pichia Saccharomyces Zygosaccharomyces Torulaspora Herbal ingredients are commonly contaminated with environmental organisms fecal indicators pathogens CONTAMINATION THROUGH INGREDIENTS

7. • Care should always be taken with Production, storage of packaging , particularly bottles and carton rolls • Reused bottles are a particular problem As contamination could occur before return • Ascospores are a potential problem CONTAMINATION OF PACKAGING

8. S. cerevisae • Common sources of contamination with yeasts Proportioning pumps Holding tanks Bottle washers • Keeping quality directly related to extent of contamination of processing equipment • Common species - Candida, Pichia • Spoilage mainly with S. cerevisae CONTAMINATION OF EQUIPMENT Candida

9. Carbonated drinks are less likely to spoil. Simple carbonated soft drinks benefit from co2. 5% co2 is sufficient to inhibit most bacteria. also inhibits spore germination in many cases. M ost problems are due to growth of co2 tolerant yeasts. C arbonated rarely problems due to any bacteria. Few problems due to moulds in carbonated soft drinks. SPOILAGE OF CARBONATED VS. NONCARBONATED SOFTDRINKS

10. SPOILAGE Yeasts - Spoilage • yeasts widely related with spoilage of soft drinks • Three yeast genera that cause often spoilage: • Saccharomyces • Zygosaccharomyces • Dekkera

11. • Common spoilage agents of juices • 40% of commercial fruit juices are contaminated with yeasts • Unpasteurized products can spoil quickly • High yeast load in the environment may indicate poor plant hygiene • Most spoilage yeasts are fermentative , form ethanol and CO 2 from sugar • Results can be split cans/cartons, explosions in glass and plastic bottles YEAST SPOILAGE IN FRUIT JUICES

12. MOULD SPOILAGE • Many moulds associated with spoilage of soft drinks • Spoilage in soft drinks commonly caused by: Aspergillus Penicillium Byssochlamys Neosartorya Eupenicillium Talaromyces Paecilomyces Fusarium • Heat resistant spores – survive pasteurization Ascospores Chlamydospores Heat Resistant Molds

13. EFFECTS OF MOULD SPOILAGE • Formation of mycelial mats and plugs on the surface and inside of products • Production of pectic enzymes resulting in separation in product • Production of mycotoxins Mold in coke separation

14. • Relatively small range of bacteria associated with spoilage of soft drinks • Common bacteria that cause spoilage: Acetic acid bacteria Lactic acid bacteria Spore forming bacteria ACETIC ACID BACTERIA Bacterial Spoilage

15. EFFECTS OF BACTERIAL SPOILAGE The product may show haze or cloudiness Some times no visual signs of bacterial spoilage In these cases we can look for other signs Soft drink have a distinctive off taste or odor In some cases gas may be produced Look for bubbling or pack distension BACTERIA ON CRANBERRY JUICE JUICE PACK GAS DISTENSION

16. PRESERVATION OF SOFT DRINKS FOOD PRESERVATION is to preserve food for later use by regulating Enzyme activity, Microbial spoilage Contamination.

17. Types Of Preservation Methods Preservation method depends on the: Acidity & carbonation level Ingredients of the beverage Some extent on the marketing needs (e.g. use of preservative) There are basically two ways to preserve Chemical (chemical preservatives) Physical (Heat, Filtration, Aseptic Packaging)

18. CHEMICAL PRESERVATION Chemical Preservation With Weak Organic Acids Sorbates and benzoates, Dimethyldicarbonate Sulphites Biological Preservation With Natural Antimicrobials Bacteriocins ,Lysozyme , herbal essential oils Biological Acidification With Well Characterized Bacteria And Fungi Fermentation of cereal-based beverages To improving the microbial safety and quality

19. PHYSICAL PRESERVATION Traditional physical preservation techniques Thermal processing (Pasteurization , Hot Fill &UHT. etc) Aseptic packaging Emerging non-thermal preservation techniques High pressure processing (HPP) Hydrodynamic cavitations Ionizing irradiation Pulsed high-voltage electric field(PEF)& ultraviolet (UV) irradiation

20. pH OF PRODUCT AND HEAT PROCESS USED (For High Acidic) pH <4.5 • Pasteurization temperatures used to produce commercially sterile product • Bacterial spores survive pasteurization • Acid pH of products usually prevents germination of bacterial spores - except TAB • All vegetative cells, non-spore formers and most asexual spores of moulds killed by pasteurization (For Low Acidic ) pH >4.5 • UHT temperatures used to produce commercially sterile product • Bacteria spores and some mould spores able to grow at this pH destroyed at UHT temperatures • All non spore forming organisms will be killed at UHT temperatures

21. HEAT RESISTANCE OF SOFT DRINK MICROORGANISMS

22. For High Acidic Beverages Cold fill preserved Those beverages are cold filled which is : Already heat processed chemically preserved Pasteurized Soft drink is processed to 80-95ºc Aseptically filled In sterile containers in sterile environment. Beverage & Basic Thermal Processing

23. For Low Acid Products. • UHT Continuous process with product heated in holding tube followed by aseptic or clean room fill. • Retort Product is filled into containers then heated to UHT temperatures in a retort .

24. SUMMARY Most of the problems are caused due to : Preservation can be done by :