17 replies to this topic

[faisal rafique]

Dear Friends,

Pasteurization is an important part in manufacturing of juices for long shelf life. Pasteurization time and temperature play an important role to kill Microorganisms.
So this Pasteurization step may be a CCP in HACCP Plan or Not?
Faisal Rafique

[Charles.C]

Dear faisal rafique,

At least in the US, I believe two versions of juices are commercially traded, pasteurised and not. The pasteurisation is particularly for safety reasons also in which case it will be a CCP (possibly with others).

If interested, try googling “US pasteurised orange juice regulations” and “US unpasteurised orange juice regulations”

Rgds / Charles.C

[Anish]

Dear Faisal,

Definitely Pasteurization is a CCP in the manufacturing of Juices. You can consider your filling machine parameters as control points.

Dear Friends,

Pasteurization is an important part in manufacturing of juices for long shelf life. Pasteurization time and temperature play an important role to kill Microorganisms.
So this Pasteurization step may be a CCP in HACCP Plan or Not?
Faisal Rafique

[blagicapp]

Dear Faisal,

Definitely Pasteurization is a CCP in the manufacturing of Juices. You can consider your filling machine parameters as control points.

Certainly that pasteurization is CCP because it is a point where they destroy all hazards, here also want to ask, IF the preservative used in juices Velkorin it only protects from possible germs and does not destroy those that exist in fruits, please reply

[cocoabeanny]

Dear Faisal,
why do you do the Pasteurisation? I guess to kill bacteria. So your risk analysis shows that you have bacteria that need to be reduced to ensure food safety and the step you include in your process is the pasteurisation. If you have no other killing step further done the line to the finished product than it is your micro CCP.

regards Beanny

[GMO]

I don't think this is such a simple question. You might decide to have this as a CCP irrespective of this but I would say in most cases pasteurisation is to extend shelf life which has nothing to do with pathogens; more to do with controlling yeasts and moulds. The question is, if you didn't pasteurise and it reached the end of life, even if the quality was rubbish and it was as blown and fizzy as hell, could pathogens be a problem? If so, it's likely to be a CCP (however, if not, I suspect you'll make it a CCP anyway...)

[Ayayay]

Hi all,
I think it is CCP. You can find it by trying with decision tree. You reduce the hazard to safe level or eliminate it at this step, so it is obvious that pasteurization is CCP.

[GMO]

Hi all,
I think it is CCP. You can find it by trying with decision tree. You reduce the hazard to safe level or eliminate it at this step, so it is obvious that pasteurization is CCP.

Not so much to me. You can buy unpasteurised fruit juices. Am I taking my life in my hands by drinking them?

[KTD]

GMO -
Yes, you might be taking your life in your hands. In 1996 in USA, a large Ec O157:H7 outbreak was traced to unpasteurized apple juice. A child died from the infection... There have actually been several outbreaks associated with apple juice and/or apple cider in the USA.

[Jomy Abraham]

Pasteruization should be a CCP in most cases.

What about the process flow, which contains pasteurization as initial step and Ultra high temperature treatment as another step in the same process flow...........do we need to consider pasteurization as CCP or UHT treatment as CCP or both are CCPs??

Here after pasteurization, another step is defined to kill the pathogenic micro organizms and hence UHT should be considered as a CCP... Please share your ideas

Regards
Jomy Abraham

GMO -
Yes, you might be taking your life in your hands. In 1996 in USA, a large Ec O157:H7 outbreak was traced to unpasteurized apple juice. A child died from the infection... There have actually been several outbreaks associated with apple juice and/or apple cider in the USA.

[Ayayay]

Hi,
According to me UHT is CCP in that case, because the forth question of the decision tree is "Will a subsequent eliminate or reduce the hazard to an acceptable level?" The answer of the question for Pasteurization will be Yes - it means NO CCP, and for the UHT tratment will be NO - and of course it is CCP.

Pasteruization should be a CCP in most cases.

What about the process flow, which contains pasteurization as initial step and Ultra high temperature treatment as another step in the same process flow...........do we need to consider pasteurization as CCP or UHT treatment as CCP or both are CCPs??

Here after pasteurization, another step is defined to kill the pathogenic micro organizms and hence UHT should be considered as a CCP... Please share your ideas

Regards
Jomy Abraham

[GMO]

So do apples need pasteurisation before eating?

I would suggest the EColi outbreak would be due to failures in the production process which could have been controllable. I'd welcome being put right on this though? I would argue that, unlike milk, there are not inherent "expected" pathogens in fruit unless handled badly or processed badly?

Still, it could be argued that with a heat process in place people will not have the same standards as a RTE site...

[Jomy Abraham]

Dear GMO
All fruits and vegetables which are not exposed to heat treatments should be sanitized before consumption. Soak it in 80 to 100 ppm sodium hypoclorite solution (chilled) for 15 minutes is a recomended process..

Regards
Jomy Abraham

So do apples need pasteurisation before eating?

I would suggest the EColi outbreak would be due to failures in the production process which could have been controllable. I'd welcome being put right on this though? I would argue that, unlike milk, there are not inherent "expected" pathogens in fruit unless handled badly or processed badly?

Still, it could be argued that with a heat process in place people will not have the same standards as a RTE site...

[Charles.C]

Dear GMO,

So do apples need pasteurisation before eating?

Answer - It depends on what you know about the apple

eg -

D CONTROL (fresh fruits)
Summary
Significant hazards - Bacteria: E. coli O157:H7, salmonellae
Protozoa, parasites, viruses: Cryptosporidium parvum, Cyclospora cayetanensis, hepatitis A virus, roviruses.
Mycotoxins: Patulin in apples (Pen. expansum), aflatoxin in figs
(Asp. flavus), ochratoxin A in grapes (Asp. carbonarius).

Control measures
Initial level (H0) Avoid hazardous agricultural practices.
Avoid applying untreated or improperly treated manure in fruit orchards: treat manure to kill bacteria before it is used as fertilizer.
Keep contaminated irrigation water away from fruits.
Use potable or treated water for washing and processing fruits.;
Avoid using dropped or windfall fruits.;
Discard badly bruised or rotten fruits immediately.;
Assure microbiological safety and quality of fresh fruit by good agricultural practices and proper handling on the farm, and effective processing and handling at packinghouses and during shipment and subsequent marketing.
Reduction (ΣR) Few measures are available other than sorting and washing to reduce hazards.
Increase (ΣI) Minimise increase by appropriate storage.
Train workers to wash their hands properly and make sure they have access to toilets.
Keep packing facilities clean and free of pests.
Testing Routine microbiological testing of fruit is not recommended.
Aerobic colony counts may be useful to monitor effectiveness of processing on the microbial populations.
E. coli may be used as an indicator of faecal contamination.
Equipment hygiene may be monitored using rapid tests such as ATP.
Spoilage Spoilage of most fruits is caused by fungal growth. Most of the practices preventing food safety hazards will also prevent spoilage.

As mentioned already, the apple juice pasteurisation issue in USA exploded due to several major incidents.

And yr question was also an important one, ie how much of the problem from source or production ? probably both.

few links -

http://edis.ifas.ufl.edu/fs124

http://www.foodsafet...d=1786&sub=sub1

http://www.inspectio...tra/codee.shtml

Rgds / Charles.C

[faisal rafique]

Certainly that pasteurization is CCP because it is a point where they destroy all hazards, here also want to ask, IF the preservative used in juices Velkorin it only protects from possible germs and does not destroy those that exist in fruits, please reply

Dear all,
Thanks for sharing experience,

Yes are using preservative in juice, but according my own observation it may not be a CCP
WHY,
if you have good controls on temperature, it can be in this way that if you are controlling diversion on of juice whenever it drops temperature in system.
You can divert it on holding tube and on filler then what be good for system,
Either diversion is necessary or pasteurization temperature in system?
Please Comment on this point of view.

Faisal Rafique

Edited by faisal rafique, 19 February 2011 - 08:13 AM.

[Tony-C]

I would say in most cases pasteurisation is to extend shelf life which has nothing to do with pathogens

Are you sure about that?

[tonnerre2000]

I would agree with GMO, it is not necessary a CCP. It depends on the TA, brix and in my cases CO2 (for soft drink). I am trying to remove this step as CCP, as it is not a safety issue. When we fail our Pasteurizer, we do micro and TOA, micro always will become good soon or later but the taste could be affected if the initial load was too high. Nothing to die for, but a possible quality issue, in this case we are not pasteurizing for safety, rather we are pasteurizing to avoid taste issue. Now I have a harder time to figure out how to validate this, I could just change the question on the decision tree, saying that it is not a safety issue, but I think I might be required by an auditor to explain why I removed it from my CCP list... 

 

Thanks 

[Charles.C]

I would agree with GMO, it is not necessary a CCP. It depends on the TA, brix and in my cases CO2 (for soft drink). I am trying to remove this step as CCP, as it is not a safety issue. When we fail our Pasteurizer, we do micro and TOA, micro always will become good soon or later but the taste could be affected if the initial load was too high. Nothing to die for, but a possible quality issue, in this case we are not pasteurizing for safety, rather we are pasteurizing to avoid taste issue. Now I have a harder time to figure out how to validate this, I could just change the question on the decision tree, saying that it is not a safety issue, but I think I might be required by an auditor to explain why I removed it from my CCP list... 

 

Thanks 

 

Hi tonnerre,

 

^^(red) Rather obscure comment.
10 year-old thread but your opinion appears to be in the (generic) minority.

Perhaps revalidate Post 16.