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The objectives of this study are to <OL><LI>identify product parameters likely to impact safety (e.g., pH. Brix, solids, initial microbial load, etc.) and to standardize conditions for production of citrus or berry juice using a continuous high pressure processor,<LI> to develop a HACCP plan for juice processed using a continuous high pressure processor equipped with an aseptic filling system, <LI>to validate the HACCP plan by challenging the high pressure processor with pathogenic microorganisms identified as potential hazards by the plan [e.g., Bacillus cereus (spores and vegetative cells), Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Cryptosporidium parvum oocysts], and <LI> to design a verification schedule for the HACCP system, and to verify the system at the designated frequency. </OL>
There is a growing consumer demand for high-quality, "fresh-like@, minimally processed foods. High pressure inactivates microorganisms and enzymes, but does not adversely key quality attributes. This can result in the retention of color, flavor and nutrients. To date, no model HACCP system has been developed for fruit or vegetable juices processed using high pressure. <P>The proposed project aims to develop a HACCP plan for juice processed using a Flow International continuous high pressure system. The HACCP plan will be validated through commission of high pressure processing system, and the HACCP system will be verified at a designated frequency to assure conformance to the plan, and production of safe juice products.