Browsing by Author "Kelfkens, Jesse"

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    The occurrence of fungi in the manufacturing of fruit-based baby food puree packaged in retort pouches
    (Stellenbosch : Stellenbosch University, 2024-03) Kelfkens, Jesse; Gouws, Pieter; Sigge, Gunnar; Stellenbosch University. Faculty of Agrisciences. Dept. of Food Science.
    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.