Improving the food safety of maple syrup

Mark Isselhardt, a Maple Specialist at UVM Extension, is researching to improve the food safety of maple syrup. His studies focus on the bottling temperature and duration required to eliminate potential bacteria, yeast, or mold.

Isselhardt’s research, backed by a grant from the Food Systems Research Center, aims to understand how long the syrup needs to stay within a critical temperature range in different containers to prevent spoilage.

When maple syrup is bottled, research has shown it needs to be between 180 and 190 degrees to kill bacteria, yeast or mold that may be present. How long it needs to be at that temperature range, depends greatly on different types of packaging size and material.

This research will provide valuable insights to producers on bottling techniques, ensuring the safe consumption of maple syrup.