How Safe is Your Vanilla?
Microbiological Considerations
Arvind S. Ranadive Ph.D.
Premier Vanilla, Inc.
New Jersey (USA)
Abstract: It is a common belief among vanilla extract users and some vanilla extract manufacturers that with 35% alcohol in the product it should be free of microorganisms. Not true. Many bacteria, yeasts and molds can tolerate high alcohol and in many instances form spores and could be potentially problematic.
This presentation will discuss microbiology of vanilla products, sources of microbial contamination, types of contamination, impact on vanilla users’ end products, potential for pathogenic out break and preventative measures.
Dr. Arvind S. Ranadive is a Food Scientist by training and is working in the flavor industry for the last 30 years. He has published 15 research papers in the areas of Vanilla, Tea and polyphenol chemistry and has written couple of book chapters on Vanilla. Since 1980 he has worked in the field of vanilla chemistry, cultivation, curing and technology and has continued offering consultation services in those areas without jeopardizing his role as a specialty vanilla products producer. He has worked on vanilla cultivation and curing in Indonesia, Costa Rica, Uganda, and Jamaica, conducted vanilla workshops in Uganda and Guatemala gave seminars on vanilla in India and the Peoples Republic of China and have visited vanilleries in Mexico. He spoke on global vanilla cultivation in Vanilla 2003 conference and conducted workshops on Vanilla Quality Control since 2004 at Rutgers University and Cannes vanilla conference. He has first hand knowledge on the microbiology of vanilla products.