Unpasteurized juices have been part of the American culture since colonial times. Current trends in food and beverage consumption indicate a growing interest in foods and beverages with a more healthful image. Fresh foods and beverages, as well as more foods that are minimally processed, are viewed as part of a healthy diet. Consequently, Americans are demanding more foods that are minimally processed. To keep such foods and beverages safe and to meet consumer needs, processors are being challenged to develop multiple prevention and intervention systems that begin on the farm or orchard and are carried through to the point of consumption. Research has demonstrated that GAPs, GMPs, SSOPs, and HACCP are all essential measures to ensure the food safety of juices.
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