Jump to content

  • Quick Navigation
Photo

Juice HACCP - Recommendations for Reading Needed

Share this

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

Miri

    Grade - AIFSQN

  • IFSQN Associate
  • 32 posts
  • 8 thanks
6
Neutral

  • United States
    United States
  • Gender:Female
  • Location:Vulcan

Posted 14 January 2020 - 06:32 PM

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!



The Food Scientist

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,057 posts
  • 268 thanks
208
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Food Science, Nature, SQF, Learning, Trying out new foods, Sarcasm.

Posted 14 January 2020 - 06:38 PM

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:

 

https://www.fda.gov/...cp-regulation#E


Edited by The Food Scientist, 14 January 2020 - 06:42 PM.

Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


pHruit

    Grade - FIFSQN

  • IFSQN Fellow
  • 2,071 posts
  • 849 thanks
536
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Interests:Composing/listening to classical music, electronics, mountain biking, science, sarcasm

Posted 15 January 2020 - 09:07 AM

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.

 

https://www.ncbi.nlm...pubmed/11252473

https://onlinelibrar...1118634943.ch11



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 15 January 2020 - 08:35 PM

Attached File  juice haccp - training curriculum.pdf   690.14KB   38 downloads


  • Miri likes this

Kind Regards,

 

Charles.C


Thanked by 1 Member:
Miri

Miri

    Grade - AIFSQN

  • IFSQN Associate
  • 32 posts
  • 8 thanks
6
Neutral

  • United States
    United States
  • Gender:Female
  • Location:Vulcan

Posted 16 January 2020 - 05:42 PM

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



pHruit

    Grade - FIFSQN

  • IFSQN Fellow
  • 2,071 posts
  • 849 thanks
536
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Interests:Composing/listening to classical music, electronics, mountain biking, science, sarcasm

Posted 16 January 2020 - 06:34 PM

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 ;)

Attached Files



Thanked by 1 Member:
Charles.C


Share this


Also tagged with one or more of these keywords: juice, juice haccp, haccp, pertinent organisms

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users