Juice HACCP - Recommendations for Reading Needed
Good day all,
Can anyone recommend a good publication to read that explains Juice HACCP in explicit detail?
One of the main things I need to find is a list of "pertinent organisms" for various juices and what strategies inhibit their growth.
I appreciate your help!
Under the federal Juice HACCP rule published in 2001, juice processors must comply with two requirements: (1) Subpart A of the rule requires use of HACCP principles and systems in their operations; (2) Subpart B of the rule requires that processors implement treatment(s) to reduce a theoretical population of “pertinent” microorganisms in the juice by 99.999% or 5-log cycles. The “pertinent” microorganism is defined as the most resistant microorganism of public health significance that is likely to occur in the juice. At the present time, Salmonella is generally recognized as the pertinent organism for citrus juices, and E. coli O157:H7 and Cryptosporidium parvum are accepted as the pertinent organisms for apple juice. Juices that have not been involved in disease outbreaks may use Listeria monocytogenes as the pertinent microorganism. Additionally, other juices with pH levels of 4.6 or less may use the phrase “vegetative bacterial pathogens” as the pertinent microorganisms.
Edit: oops this one:
https://www.accessda...21:2.0.1.1.19.2
This can help:
The Food Scientist's links cover the relevant FDA bits.
For more general reading on the microbiology/pasteurisation aspect you may find the linked/attached useful.
Attached Files
Thanks Charles! Your document gives me a lot of what I am looking for. Appreciate your help with this.
I'm still looking for a list of pertinent organisms for many different juices. If you happen to come across one, please send it my way.
Miri
I'm still looking for a list of pertinent organisms for many different juices. If you happen to come across one, please send it my way.
Miri
There is some useful discussion in the second link I gave, although I may have linked one that didn't allow you to download the actual PDF of the chapter so I've attached it for you here.
It does perhaps focus on spoilage rather than pathogens, as the latter is viewed somewhat differently by the regulators here in the UK. Nonetheless it's arguably a pertinent consideration in a pasteurisation process for a juice, as it's not unheard of to see recalls due to yeast activity (particularly for product packed in glass) and your incoming loading will be potentially very significantly higher for this type of organism and they're often more tolerant of the acidity.
Otherwise a google search for the particular juices of interest is always a good idea, although you'll probably find that most cases of food poisoning linked to juice are due to abject failures of basic hygiene practices / GMP, rather than inadequate thermal processing ;)