รายละเอียดเอกสาร

Microorganisms of importance to fruit and vegetable juices and juice-containing beverages vary widely in scope because of intrinsic product factors (e.g., juice pH), exogenous ingredients (e.g., preservatives), processing method (e.g., pasteurization vs. aseptic fill), and type of microorganism involved. While historically the juice and beverage industry has emphasized the detection and enumeration of spoilage organisms, juice-borne outbreaks of illnesses since the 1990s have focused attention on pathogens in juices. Federal standards of identity have been established for some fruit juices, but not for most drinks and beverages labeled as "ades," "nectars," "cocktails," and other terms. These names do not signify absolute values as to the percentage of fruit or fruit juice in the beverage. In other cases, pulp or other derivatives of juice can be added as ingredients into beverages. Consumer interest in fortified beverages has led to the development of a variety of juices containing vitamins, minerals, electrolytes, dietary fiber, and other nutrients...