spoilage of sugar & sugar products

Dr. Sonal R. Zanwar,
MGM CFT, Gandheli

Sucrose Maple sugar
Candy Honey

Production process of raw sugar
Equipment, packaging
Raw materials
Storage condition
Distribution

Yeasts: Torula sp., Zygosaccharomyces
sp., Leuconostoc mesenteriodes (produce
dextran)
Bacteria : Bacillus, Micrococcus,
Flavobacterium , Alcaligenes Enterobacter
Fungi : Aspergillus, Stemphylium,
Sterigmatocystis, Cladosporium, and
Monilia

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.

• Bagging of raw sugar
• Sugar refining
• From equipment
• From flume & diffusion battery waste

 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.

spoilage of sugar & sugar products

 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.).

 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.

 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.

 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.

• 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.

 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.

 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.

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.

 Spoilage of sugars or concentrated solutions of
sugars is caused by osmophilic yeasts or
xerotolerant micro organisms.
Ex: Saccharomyces, Bacillus, Leuconostoc.

 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

 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.

 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.

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

 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.

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.

Chief products : CO2, alcohol, & non-volatile
acids (give off-flavor).
Slow, lasts for months.
Usually accompanied by darkening &
crystallization.

 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.

spoilage of sugar & sugar products

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spoilage of sugar & sugar products