EVALUATING MICROBIAL MAPLE SYRUP CONTAMINATION AND POTENTIAL FOOD SAFETY RISKS
Applied Research
Kathryn Hopkins
EXTENSION EDUCATOR
University of Maine Cooperative Extension
SKOWHEGAN
Abstract
\r\n An increasing number of maple syrup samples containing floating masses or surface mold have arrived at the University of Maine Cooperative Extension. These samples have originated from Maine, Minnesota, Rhode Island and Vermont. Conventional practices have been to discard obvious mold growths, reboil and consume the syrup. This practice may be risky, especially with the increasing number of food borne illness outbreaks with other food products. Some mold species are known to produce toxins, called mycotoxins, which are toxic chemicals and can be harmful to human health. Some mycotoxins are heat stable, such as patulin, which cannot be destroyed by cider pasteurization temperatures. Patulin can be produced by several fungal species including Penicillium and Aspergillus. Investigation of assumed fungi-contaminated syrup samples yielded Penicillium, Wallemia, Zygomycetes, and Aspergillus species from preliminary research at the University of Maine. The objectives of this research were:
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\r\n - \r\n To determine the identity of floating masses or “mother” from contaminated syrup samples and
\r\n - \r\n To determine if Brix levels are related to microbial growth (at levels below 66 degrees Brix).
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Poster has NOT been presented at any previous NACAA AM/PIC
This poster is being submitted for judging. It will be displayed at the AM/PIC if not selected as a State winner. The abstract will be published in the proceedings.
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Authors: K Hopkins*, B. Calder, S Annis
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Hopkins*, K. Extension Educator, University of Maine Cooperative Extension, Maine, 04976
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Calder, B. Extension Food Science Specialist, University of Maine Cooperative Extension, Maine, 04469
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Annis, S. Associate Professor, University of Maine School of Biology and Ecology, Maine, 04469