5. 1. Sucrose:
Slime producers, like species of Leuconostoc
and Bacillus; representatives of the genera
Micrococcus, Flavobacterium, Alcaligenes,
Xanthomonas, Pseudomonas, Erwinia, &
Enterobacter.
A variety of yeast, chiefly in the genera
Saccharomyces, Candida, & Pichia.
A few moulds.
6. • Bagging of raw sugar
• Sugar refining
• From equipment
• From flume & diffusion battery waste
7. Sugar maple sap in the vascular bundles is sterile,
but becomes contaminated from outside sources in
the tapholes and by the spout, plastic tubing and
buckets or other collection vessels.
Microorganisms entering sap are mostly
psychrotropic, gram negative rods of Pseudomonas,
Alcaligenes and Flavobacterium, yeasts and molds.
Paraformaldehyde taphole pellets are inserted into
the drilled hole to prevent microbial growth from
blocking the flow.
Bacteria counts in sap are usually less than 10,000
per milli liter.
8.
9. Chief sources of micro organisms in honey are the
nectar of flowers and honey bee.
Yeasts have been shown to come from the nectar
and from the intestinal content of the bee.
Bacteria may come from intestine of bee.
Honey rarely contains staphylococci, enteric
bacteria.
Commonly isolated are acidophilic and glycolytic
yeasts.
Honey has been found to contain lysozyme (lytic
effects on most gram positive bacteria.).
10. Use of antibiotics such as neomycin and
streptomycin is widespread in beekeeping and
these antibiotics have been found in the honey
obtained from treated larvae and bees.
Honey is one of the suspected food vehicles for
the source of Clostridium botulinum spores in
cases of infant botulism.
About 10% of the suspected honey samples
contained viable spores.
Gluconobacter and Lactobacillus are the two main
groups of bacteria present during maturation of
nectar to honey.
11. Candies from retail markets contain from 0-2 million
bacteria per piece. Ex: Coliform bacteria.
Candies receive most of their contamination from their
ingredients, air, dust and handling.
Candies and confections can be divided into two
categories for microbiological consideration.
Cold processed and Hot processed.
12. Chocolate candies have been incriminated
incase of Salmonellosis.
Cross contamination occurs in the plant
between raw and roasted cocoa beans.
Low moisture content or the dryness of the
chocolate apparently protects the salmonellae
from heat.
Temperature of 60°C for 10 hrs is commonly
applied during processing and blending of
milk chocolate.
13. • Storage conditions: keep out vermin -the sugar
remains dry.
• Can or sugar beet - stored in a controlled
atmosphere.
• Fungal growth inhibition by 6% CO2 & 5%
O2.
• During sugar manufacturing the refining
processes reduce microbial load present.
14. Chemical preservatives used in sugar refining.
Care to avoid buildup of organisms and
theirspores during processing.
Numbers may be reduced by irradiation with
UV/ heat + H2O2.
Chocolate bursting - prevented by a uniform,
thick chocolate coating & use of fondant/ other
filling.
15. Sirups and molasses - stored at cool temperature.
The boiling process (evaporation of maple sap to
maple sirup) kills the important spoilage
organisms.
Honey crystallization: heat to at least 71°C, hold
there for 5 minutes, and cool promptly to32.2 to
38 °C.
Molasses & sirups : high osmotic pressure
(degree of sucrose inversion).
Mold growth prevented by complete filling of
container & reduced by their periodic mixing.
16. Honey usually not pasteurized and
therefore may be subjected to
crystallization and to possible.
Spoilage in time by osmophilic yeasts.
Commercially distributed honey usually
pasteurized at 71-77°C for a few minutes.
A recommended treatment of heat is 71°C
hold for 5 min and cool promptly to 32.2 to
38°C.
17. Spoilage of sugars or concentrated solutions of
sugars is caused by osmophilic yeasts or
xerotolerant micro organisms.
Ex: Saccharomyces, Bacillus, Leuconostoc.
18. During manufacturing of sugar, juice becomes
more concentrated and becomes crystallized.
Fewer kinds of organisms can spoil it.
Flowsheet of sugar preparation from cane juice
19. Raw cane or beet juice is not high in sugar
and contains a good supply of accessory
foods for microorganisms.
Therefore readily deteriorated by the
numerous organisms. Gum and slime may be
formed.
Ex: Dextrans produced by Leuconostoc
mesenterides and Leuconostoc dextranicum.
Levans produced by Bacillus spp.
Yeasts or molds are less commonly
observed.
20. Liquid sugar with sugar content as high as 67 to 72
brix will support the growth of yeasts.
Ex: Saccharomyces, Candida, Rhodotorula. Molds
enter from the air.
Absorption of moisture at the surface may result in
growth of micro organisms and hence deterioration
of the product.
This can be prevented by circulation of filtered
sterile air across the top of storage tank or
exposure to U.V. lamps.
21. Ropy sap - Enterobacter aerogenes and
Leuconostoc.
Cloudy - Pseudomonas fluorescens
(greenish)+Alcaligenes +Flavobacterium
Red sap/ Pink - Micrococcus roseus, yeast
and fungi
Sour sap - bacteria and yeasts
Mold sap - Aspergillus and Penicillium
Browning sap – alkaline bacteria
Yeasty – Saccharomyces
22. 70 – 80 % sugar
≤ 25% moisture
Sugars : glucose(mostly) & levulose
pH : 3.2 – 4.2
Chief spoilers : Zygosaccharomyces, such as
Z. mellis, richteri, or nussbaumeri, or Torula
(Cryptococcus) mellis.
Molds- Penicillium spp. and Mucor spp. have
develop slowly.
23. Honey- hygroscopic- surface dilution- yeasts
multiplication & adaptation to high sugar
concentrations.
Crystallization of glucose hydrate from honey
lowers sugar concentration in solution
Long standing- yeast’s gradual adaption tohigh
sugar concentrations.
26. Not subject to microbial spoilage - high sugar &
low moisture content.
Exceptions - soft fondant/ inverted sugar centered
chocolate- burst or explode.
Yeast growth develops a gas pressure - disrupt the
entire candy/ push out some of sirup or fondant
through a weak spot in chocolate coating.
Often this weak spot is on the poorly covered
bottom of the chocolate coating.