At our facility part of what we produce is a squeezed orange juice with no additives of any description. We just machine squeeze the juice, bottle it, seal it and store it (refrigerated of course) before dispatch. I've just sent it off for micro testing and the results have come back as >300cfu/ml presence of yeasts. I've known us to have samples in the past containing <100cfu/ml and I don't really know where these elevated figures have come from. Is this just poor hygiene meaning the problem can be solved by cleaning and retesting or is there something more sinister going on that I need to look into more closely?
Any input will be greatly appreciated.