Contents

9.1 Introduction 211

9.2 Juice Production 212

9.3 Physicochemical Properties and Endogenous Juice Microflora 213

9.3.1 Citrus Juice 213

9.3.2 Apple Cider 214

9.4 Pathogens Associated with Fresh Juice and Their Environmental Sources 216

9.4.1 Enterohemorrhagic Escherichia coli 216

9.4.2 Salmonella Species 217

9.4.3 Cryptosporidium parvum 218

9.4.4 Listeria monocytogenes 218

9.5 Juice HACCP Rule 219

9.6 Importance of SSOPs to HACCP 219

9.7 Application of the 5-Log Standard 221

9.8 Intervention Treatments 222

9.9 Other Juice HACCP Considerations 223

9.10 Labeling 224

9.11 Conclusion 224

References 224

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