Limosilactobacillus sp. in Pasteurized Fruit juices

Any one have experience of this Lactic  (LAB)  organism?  found in blown bottles of juice. Appears to have survived 98 degree C pasteurization and above 70 degrees C for more than 4 minutes before cooling. 

Is this a common issue in fruit juices?  

Greetings Tindarra,

This microorganism isn't native to fruits or similar foods. Some of the species in this family are found in the gastrointestinal tract of humans or animals and they live already in a harsh environment and given the fact that bacteria can also form spores it wouldn't be uncommon to survive the high temperatures in your process.

However, I would like you to give more detail about the presence of this microorganism, meaning have you tested the fruits before processing? If you find that there is no presence there, then I would give more thought on food defense (although a poor and really strange attempt by someone if that is the case, since this microorganism isn't considered harmful for humans) and check camera footage.

The blown bottles isn't strange since the bacteria can produce gasses from metabolic activity that will push the packaging outward.

Regards!

Hi Evans X

Many thanks for your response, this is confirming what we thought. We actually purchase the raw material as a concentrate in frozen  form or in some cases aseptically packed in bulk.  So we are not aware of the quality of  product in terms of processing conditions.  I do not suspect the added water in the finished product as it is subjected to rigorous filtration and UV treatment verified by micro tests.

Regards,

Tindarra