The FDA has recently mandated that all 100% fruit/vegetable juices sold wholesale be produced under a Hazard Analysis and Critical Control Point (HACCP) plan. As part of their HACCP plan, juice processors must identify and meet a target for reduction of the most resistant microorganism of public health significance that is likely to occur in the juice. This 7-page fact sheet aids juice processors in the identification of these “pertinent microorganisms,” and reviews the locations of juice preparations and severity of juice-associated outbreaks. Written by M. D. Danyluk, R. M. Goodrich-Schneider, K. R. Schneider, L. J. Harris, and R. W. Worobo, and published by the UF Department of Food Science and Human Nutrition, January 2012.
http://edis.ifas.ufl.edu/fs188
Tag: Orange and Other Citrus Juices
FE834 The U.S. Orange and Grapefruit Juice Markets: History, Development, Growth, and Change
FE834, a 14-page illustrated fact sheet by Robert A. Morris, tells the story of the successes and failures in the U.S. citrus juice market. Includes references. Published by the UF Department of Food and Resource Economics, June 2010.
http://edis.ifas.ufl.edu/fe834