Collaborating with scientists in the United States and from around the world, Mengshi Lin, assistant professor of food science in the College of Agriculture, Food and Natural Resources, has successfully used a new approach combining DNA sequencing technique with mid-infrared spectroscopy to rapidly and accurately identify Alicyclobacillus, a common bacterium found in apple, carrot, tomato, orange and pear juices, tropical fruit juices and juice blends. The bacterium won't cause human sickness, but it affects flavor and results in spoilage.