Jump to content

  • Quick Navigation
- - - - -

Microbial limits of fruit concentrates

  • You cannot start a new topic
  • Please log in to reply
1 reply to this topic

Rener De Jesus

    Grade - AIFSQN

  • IFSQN Associate
  • 39 posts
  • 3 thanks

  • Philippines
  • Gender:Male

Posted 02 November 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.


    Grade - SIFSQN

  • IFSQN Senior
  • 329 posts
  • 117 thanks

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:South West
  • Interests:Motorbike gone now. Only the dog to walk!

Posted 02 November 2017 - 03:16 PM

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.

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users