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The occurrence of fungi in the manufacturing of fruit-based baby food puree packaged in retort pouches
Thesis (MScFoodSc)--Stellenbosch University, 2024.
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| Format: | Thesis |
| Language: | en_ZA en_ZA |
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Stellenbosch : Stellenbosch University
2024
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| _version_ | 1867614134089023488 |
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| access_status_str | Open Access |
| author | Kelfkens, Jesse |
| author2 | Gouws, Pieter |
| author_browse | Gouws, Pieter Kelfkens, Jesse |
| author_facet | Gouws, Pieter Kelfkens, Jesse |
| author_sort | Kelfkens, Jesse |
| collection | Thesis |
| dc_rights_str_mv | Stellenbosch University |
| description | Thesis (MScFoodSc)--Stellenbosch University, 2024. |
| format | Thesis |
| id | oai:scholar.sun.ac.za:10019.1/130417 |
| institution | Stellenbosch University (South Africa) |
| language | en_ZA en_ZA |
| last_indexed | 2026-06-10T12:47:12.516Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from SUNScholar — Stellenbosch University Repository |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Stellenbosch : Stellenbosch University |
| publisherStr | Stellenbosch : Stellenbosch University |
| record_format | dspace |
| source_str | SUNScholar — Stellenbosch University Repository |
| spelling | oai:scholar.sun.ac.za:10019.1/130417 The occurrence of fungi in the manufacturing of fruit-based baby food puree packaged in retort pouches Kelfkens, Jesse Gouws, Pieter Sigge, Gunnar Stellenbosch University. Faculty of Agrisciences. Dept. of Food Science. Fungi Baby foods industry -- South Africa Baby foods -- Safety measures Fruit -- Processing Molds (Fungi) -- Effect of stress on Filamentous fungi Yeast fungi -- Effect of temperature on Food -- Quality Manufactures -- Quality control Retort pouches UCTD Thesis (MScFoodSc)--Stellenbosch University, 2024. ENGLISH ABSTRACT: The ability of fungi (yeasts and moulds) to spoil high-acid, fruit-based products is a pervasive issue in the fruit-processing sector, particularly when the product in question is to be consumed by infants and young children. Over the last decade, fugal research in the food industry has been extensive yet mostly focused on fungi associated with a single raw material or fruit juice. Additionally, prior research on fungal spoilage of processed fruit-based products in South Africa or packaged in retort pouches remains sparse. Hence, the purpose of this study was to investigate the possible sources of fungi contributing to the occurrences of spoilage of a pasteurised, high-acid, fruit and vegetable-based baby food packaged in retort pouches. This thesis separates the different fungi into the following categories Fungi (yeasts and moulds), heat sensitive moulds (HSM) and Heat Resistant Fungi (HRF). Each of the mentioned categories is dealt with in its own chapter. The succeeding chapter summaries will further outline the conducted research. The thesis opens by discussing the research question, its context, and motivation, followed by an extensive literature review and methodological framework development. The sampling approach and methodology are tested and refined through a pilot study. The analysis of general fungi, filamentous fungi (mould), and heat-resistant fungi during fruit processing and baby food manufacture is presented along with practical ideas for preventing fungi-spoiled baby food. Industry benefits from these insights are highlighted, potentially providing advantages to organisations dealing with comparable products. Limitations and concluding notes, including future research recommendations, flesh out the findings of the study, helping to improve food safety and procedures for production. AFRIKAANSE OPSOMMING: Die vermoë van swamme (giste en skimmels) om hoë-suur, vrugtegebaseerde produkte te bederf, is 'n deurdringende kwessie in die vrugteverwerkingsektor, veral wanneer die betrokke produk deur babas en jong kinders verteer moet word. Oor die afgelope dekade was fugalnavorsing in die voedselindustrie omvangryk, maar tog hoofsaaklik gefokus op swamme wat met 'n enkele grondstof of vrugtesap geassosieer word. Boonop bly vorige navorsing oor swambederf van verwerkte vrugte-gebaseerde produkte in Suid-Afrika of verpak in retortsakkies yl. Die doel van hierdie studie was dus om die moontlike bronne van swamme wat bydra tot die voorkoms van bederf van 'n gepasteuriseerde, hoë-suur, vrugte- en groente-gebaseerde babakos wat in retortsakkies verpak is, te ondersoek. Hierdie tesis verdeel die verskillende swamme in die volgende kategorieëFungi (giste en skimmels), hitte-sensitiewe vorms en Hittebestande Fungi. Elkeen van die genoemde kategorieë word in sy eie hoofstuk behandel. Die opeenvolgende hoofstukopsommings sal die navorsing wat gedoen is, verder uiteensit. Die tesis begin deur die navorsingsvraag, sy konteks, en motivering te bespreek, gevolg deur 'n omvattende literatuuroorsig en metodologiese raamwerkontwikkeling. Die steekproefbenadering en metodologie word getoets en verfyn deur 'n loodsstudie. Die analise van algemene swamme (giste en skimmels), en hittebestande swamme gedurende vrugteverwerking en babavoedselvervaardiging word aangebied saam met praktiese idees om swamme-bederfde babavoedsel te voorkom. Die industrie se voordele uit hierdie insigte word beklemtoon, moontlik voordele vir organisasies wat met vergelykbare produkte werk. Beperkings en afsluitende notas, insluitend aanbevelings vir toekomstige navorsing, brei die bevindinge van die studie uit, wat help om voedselveiligheid en produksieprosedures te verbeter. Masters 2024-03-04T19:09:18Z 2024-04-26T16:51:05Z 2024-03-04T19:09:18Z 2024-04-26T16:51:05Z 2024-03 Thesis https://scholar.sun.ac.za/handle/10019.1/130417 en_ZA en_ZA Stellenbosch University 219 pages : illustrations (some color) application/pdf Stellenbosch : Stellenbosch University |
| spellingShingle | Fungi Baby foods industry -- South Africa Baby foods -- Safety measures Fruit -- Processing Molds (Fungi) -- Effect of stress on Filamentous fungi Yeast fungi -- Effect of temperature on Food -- Quality Manufactures -- Quality control Retort pouches UCTD Kelfkens, Jesse The occurrence of fungi in the manufacturing of fruit-based baby food puree packaged in retort pouches |
| title | The occurrence of fungi in the manufacturing of fruit-based baby food puree packaged in retort pouches |
| title_full | The occurrence of fungi in the manufacturing of fruit-based baby food puree packaged in retort pouches |
| title_fullStr | The occurrence of fungi in the manufacturing of fruit-based baby food puree packaged in retort pouches |
| title_full_unstemmed | The occurrence of fungi in the manufacturing of fruit-based baby food puree packaged in retort pouches |
| title_short | The occurrence of fungi in the manufacturing of fruit-based baby food puree packaged in retort pouches |
| title_sort | occurrence of fungi in the manufacturing of fruit based baby food puree packaged in retort pouches |
| topic | Fungi Baby foods industry -- South Africa Baby foods -- Safety measures Fruit -- Processing Molds (Fungi) -- Effect of stress on Filamentous fungi Yeast fungi -- Effect of temperature on Food -- Quality Manufactures -- Quality control Retort pouches UCTD |
| url | https://scholar.sun.ac.za/handle/10019.1/130417 |
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