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BT85

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Posted 28 August 2010 - 08:16 PM

The company that I work for will soon start producing tea and lemonade. These products will be made using concentrated syrups, water, sweetener, and preservative (sodium benzoate). Then they will be processed using HTST pasteurization. I know these types of products are very common, so I'm curious to know what most manufacturers list as the critical control point(s). Would it be the addition of sodium benzoate, pasteurization, or both? If pasteurization, what would be the target organism? Does anyone know of any lethality studies that have been done on these types of products?

Any information would be appreciated.

Thanks





Simon

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Posted 30 August 2010 - 07:15 PM

BUMP for BT85. :smile:


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Charles.C

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Posted 31 August 2010 - 02:01 AM

Dear BT85,

Bit confused, most people seem to produce tea from the leaf ??

eg http://www.ifsqn.com...dpost__p__28744

Yr flow chart(s) might help.

Rgds / Charles.C


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Charles.C


Charles Chew

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Posted 31 August 2010 - 08:55 AM

Would it be the addition of sodium benzoate, pasteurization, or both?

One is microstatic while the other is microcidal and in this case I would say the microcidal is the CCP while the benzoate is purely added for the purpose of extending/ensuring the product shelf life. However, if lethal treatment is not a process then the microstatic control becomes a CCP.

Cheers
Charles Chew

Cheers,
Charles Chew
www.naturalmajor.com

Tony-C

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Posted 31 August 2010 - 02:54 PM

One is microstatic while the other is microcidal and in this case I would say the microcidal is the CCP while the benzoate is purely added for the purpose of extending/ensuring the product shelf life. However, if lethal treatment is not a process then the microstatic control becomes a CCP.

Cheers
Charles Chew


Target organisms would be typical pathogens E.coli, Salmonella, Listeria etc.

The Benzoate may control post pasteurisation contamination and as such could be a CCP.

Regards,

Tony


Charles.C

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Posted 31 August 2010 - 04:50 PM

Dear All,

Just to re-state the obvious -

The previous posts assume that there is a significant safety risk and a corresponding, validatable, corrective action as per the definition of CCP (if that is what is indeed postulated). Any pasteurisation step is usually a strong candidate for a CCP in most processes since that is why it is there. Assuming the concentrate raw material is characteristic of the natural source (??), the usual primary microbiological target in a heat treatment will probably be as per the well-known US juice regs (predicated on 5D for Salmonella from memory)but this could depend on the actual flow chart as intimated by Tony's post..

Rgds / Charles.C


Kind Regards,

 

Charles.C


Haleh.s

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Posted 16 September 2010 - 01:53 PM

Hi.
i complied some FSMS generic models and specially about tea and other beverages.
i can help you if you post me completed process flowdiagram.
Haleh



Charles.C

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Posted 17 September 2010 - 10:20 AM

Dear haleh,

Thks yr comments. Am sure that the other members of this forum are equally interested in yr results.

Rgds / Charles.C


Kind Regards,

 

Charles.C




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