Alicyclobacillus spp is a spoilage organism in fruit juice and beverages and can affect juice quality and lead to spoilage. Alicyclobacillus can be difficult to control once present in the processing environment as their spores survive juice pasteurization processing treatment and can germinate in suitable conditions. This can lead to significant product spoilage and brand reputation damage.

The IFU MM No. 12 published by The International Fruit and Vegetable Juice Association (IFU) describes the detection and enumeration of spore-forming, thermo-acidophilic spoilage bacteria (Alicyclobacillus spp.).

In this expert-focused webinar, our panel will critically compare the IFU MM12 reference method with the MICA Advance Alicyclobacillus approach, exploring the pros and cons and best practices.

Key Takeaways

• Method Comparison: Understand the core differences and similarities between IFU MM12 and MICA Advance.
• Efficiency & Accuracy: Discover how rapid methods can reduce testing times without compromising quality standards.
• Case Studies & Q&A: Hear from Dr Alegre Vilas  about practical implementation, and get your questions answered live.

Who Should Attend

• Quality Managers & Lab Managers
• Scientists working in beverage production and microbiology
• International Fruit and Vegetable Juice Association (IFU) members

If you are struggling with Alicyclobacillus spoilage in your production process, this webinar is for you.

Click here for more information and to register.