Spoilage Organisms

Spoilage describes the process of natural food decay, which includes a significant decline in quality (color, consistency, smell, and taste) but without causing illness. Causes of food spoilage include decomposition processes caused by bacteria and fungi. Possible unwanted metabolites produced include organic acids, alcohols, ketones, amino acids and ammonia.

foodproof® Alicyclobacillus Detection Kit

The genus Alicyclobacillus consists of Gram-positive, thermoacidophilic spore-forming bacteria, which are typically found in soil. Spores of Alicyclobacillus spp. can contaminate fruit during production. These thermophiles survive typical pasteurization. Though non-pathogenic, they cause off-flavors (via guaiacol or halogenated phenols) in fruit juices, concentrates and tomato-derived products. The species Alicyclobacillus acidoterrestris is the most commonly observed cause of spoilage.
The foodproof Alicyclobacillus Detection Kit is a multiplex real-time PCR that detects the genus Alicyclobacillus as well as specifically identifies Alicyclobacillus acidoterrestris in a single test.

BIOTECON Diagnostics Kit

Available Platforms:

LightCycler 480
  • Reactions: 96
  • Product No.: R 302 28

  • Reactions: 96
  • Product No.: R 302 28


  • Alicyclobacillus acidoterrestris
  • Alicyclobacillus spp.

  • Multiple categories
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