Microbial decontamination of juices

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