| Popis: |
The microbiological concerns of juice decontamination historically involved prevention of spoilage. A number of Salmonella, Escherichia coli O157:H7, and Cryptosporidium parvum outbreaks associated with raw (unpasteurized) juices in the 1990s led to the introduction of regulation requiring 100% juice products be produced under a Hazard Analysis Critical Control Point (HACCP) program by the US Food and Drug Administration. This regulation requires that juice processors obtain at least a 5-log reduction of the ‘pertinent microorganism’ as a decontamination step. As a result of juice HACCP, most decontamination methods are measured to the 5-log reduction of the pertinent pathogen performance standard this regulation requires. In this chapter, outbreaks associated with juices will be summarized and we will discuss means by which microorganisms are eliminated in juices through both classical processing and novel methods for juice decontamination, what future trends in juice decontamination may be and provide further sources of information. |
