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Acceptable microbiological limits of Fruit & fruit juices

Started by amjeth, May 25 2011 12:05 PM
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amjeth

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Posted 25 May 2011 - 12:05 PM

Hai all

I want to know about acceptable microbiological limits of fruit & fruit juices

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RMAV

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Posted 26 May 2011 - 04:32 AM

What kind of juice? Pastuerized or not? Refrigerated or shelf stable? Typical finished product pH?

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Dr Ajay Shah

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Posted 26 May 2011 - 05:30 AM

Hi Amjeth,

I agree with the comments indiacetd by RMAV. You need to give us what type of juice you are producing and whether it is an acidic juice etc. What process are you using e.g pasteurisation, High Pressure processing etc.

Regards

Ajay Shah

Edited by Dr Ajay Shah, 26 May 2011 - 05:30 AM.

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Dr Ajay Shah.,
BSc (Hons), MSc, PhD, PGCE(FE)
Managing Director & Principal Consultant
AAS Food Technology Pty Ltd
www.aasfood.com

YFoodSafety

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Posted 26 May 2011 - 06:05 AM

Hai all

I want to know about acceptable microbiological limits of fruit & fruit juices


Dear amjeth
- Welcome to the forum
- To get the exact answer you should give the exact question.
Youssef

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amjeth

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Posted 13 September 2011 - 10:35 AM

I'm looking for the limits Fresh Juices & packaged juices like Fruity,Maza etc

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