Although the presence of pathogens is a primary concern in the production of fresh juice, it may not be the only hazard present. HACCP principles require that an initial hazard analysis be conducted prior to the establishment of controls for any identified hazards. Other hazards may include mycotoxins, such as patulin, and are discussed elsewhere in this book. Depending on processing and/or packaging methods employed, physical hazards may also exist. All of these issues should be addressed when developing a process for the production of juice.
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