J

Joint Food and Agriculture Organization/ World Health Organization Expert Committee on Food Additives, 288 Journal of Quality Technology, 355 Juices and beverages

Alicyclobacillus in, 171-172, 171-180 apple, 214-216, 368-369 citrus, 213-214, 500-501 Cryptosporidium parvum in, 218 E. coli in, 216-217, 222-223 foodborne illness risk in, 211-212 HACCP rule, 219-224 intervention treatments for, 222-223 labeling of, 224

Listeria monocytogenes in, 218-219 5 log pathogen reduction standard applied to, 221-222 pathogens associated with fresh, 216-219 physiochemical properties and endogenous microflora of, 213-216 production of, 212-213 pulsed electric fields in processing of,

509-512 salmonella in, 217-218 sanitation standard operating procedures

(SSOPs) for, 219-221 ultraviolet (UV) radiation of, 222-223

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