Microbial limits of fruit concentrates
Started by Rener De Jesus, Nov 02 2017 12:28 PM
Hi everyone! I am currently searching for standard microbial limits of fruit concentrates (eg. frozen orange concentrates, etc.). What are the limits and their references? Is it available in Juice HACCP? Thanks. Any info you can give is/are helpful.
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It really depends on who your customer is - processor or consumer. A processor will be able to pasteurise out most micro contamination, so it won't matter. However, most processors won't accept any levels of ACB, TAB, patulin or ochratoxin (or pathogenic bacteria).
For consumers, it may depend on where it's sold and the expected shelf-life.
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