Prevalence, concentration, spoilage, and mitigation of Alicyclobacillus spp. in tropical and subtropical fruit juice concentrates

► Of the 180 tropical and subtropical juice concentrates screened, 6.1% were positive for Alicyclobacillus. ► In positive concentrates, Alicyclobacillus concentrations varied significantly. ► Chlorine dioxide significantly reduced Alicyclobacillus spore concentrations on the surface of citrus fruits. ► GC-O of pineapple juice following Alicyclobacillus growth yielded unexpected “cheese” off-aroma.