Validation study for pasteurized fruit juices
Would like to know if someone here knows how to validate a certain pasteurizaion process of fruit juice?
A ISO 22000 consultant told us to conduct a validation study for our pasteurization process. However, we are currently using 85degrees celsius for 30 sec for temp and time, respectively, during the process. My questions are (1) what is the recommended temp and time to pasteurize fruit juices? (2) what are the elements of the validation study? What we should consider, such as temp and time of pasteurization for different type of fruit juices? (3) Can we conduct the validation study? Is self validation acceptable?
Good day Guys!
Would like to know if someone here knows how to validate a certain pasteurizaion process of fruit juice?
A ISO 22000 consultant told us to conduct a validation study for our pasteurization process. However, we are currently using 85degrees celsius for 30 sec for temp and time, respectively, during the process. My questions are (1) what is the recommended temp and time to pasteurize fruit juices? (2) what are the elements of the validation study? What we should consider, such as temp and time of pasteurization for different type of fruit juices? (3) Can we conduct the validation study? Is self validation acceptable?
Hi Rener De Jesus,
Firstly a detailed Validation likely depends on the specific product / pasteurisation process involved.
Secondly there may be a specific Local Regulatory requirement.
Generically, can havs a look at these standard refs -
NACMCF_Pasteurization.pdf 254.15KB 167 downloads
http://www.ifsqn.com...ess/#entry48406
(se file bb2)
Research into FDA Juice HACCP.
pH will be a definite factor that differentiates the needed pasteurization time / temperature for a 5 log reduction of the target pathogen (e.coli, salmonella, etc).