The occurrence of fungi in the manufacturing of fruit-based baby food puree packaged in retort pouches

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dc.contributor.advisorGouws, Pieteren_ZA
dc.contributor.advisorSigge, Gunnaren_ZA
dc.contributor.authorKelfkens, Jesseen_ZA
dc.contributor.otherStellenbosch University. Faculty of Agrisciences. Dept. of Food Science.en_ZA
dc.date.accessioned2024-03-04T19:09:18Z
dc.date.accessioned2024-04-26T16:51:05Z
dc.date.available2024-03-04T19:09:18Z
dc.date.available2024-04-26T16:51:05Z
dc.date.issued2024-03
dc.descriptionThesis (MScFoodSc)--Stellenbosch University, 2024. en_ZA
dc.description.abstractENGLISH 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.en_ZA
dc.description.abstractAFRIKAANSE 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.af_ZA
dc.description.versionMastersen_ZA
dc.format.extent219 pages : illustrations (some color)en_ZA
dc.identifier.urihttps://scholar.sun.ac.za/handle/10019.1/130417
dc.language.isoen_ZAen_ZA
dc.language.isoen_ZAen_ZA
dc.publisherStellenbosch : Stellenbosch Universityen_ZA
dc.rights.holderStellenbosch Universityen_ZA
dc.subject.lcshFungien_ZA
dc.subject.lcshBaby foods industry -- South Africaen_ZA
dc.subject.lcshBaby foods -- Safety measuresen_ZA
dc.subject.lcshFruit -- Processingen_ZA
dc.subject.lcshMolds (Fungi) -- Effect of stress onen_ZA
dc.subject.lcshFilamentous fungi en_ZA
dc.subject.lcshYeast fungi -- Effect of temperature onen_ZA
dc.subject.lcshFood -- Qualityen_ZA
dc.subject.lcshManufactures -- Quality controlen_ZA
dc.subject.lcshRetort pouchesen_ZA
dc.subject.nameUCTDen_ZA
dc.titleThe occurrence of fungi in the manufacturing of fruit-based baby food puree packaged in retort pouchesen_ZA
dc.typeThesisen_ZA
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