1/11/2024 0 Comments Apple juice phFor prevention of these microorganisms in fruit juices, thermal treatment is effective method for microbial inactivation but it may produce some undesirable effects on foods such as loss of nutrients and reduction of fresh like flavor. Keeping in view the threat challenge posed by spoilage and pathogenic microorganisms to both the fruit juice industry and public health authorities, several guidelines have been published by national food standard agencies, such as HACCP and FDA, to control or reduce the incidence of food borne disease outbreaks or spoilage. There is tremendous increase in the food borne disease outbreaks associated with the consumption of fruit juices. nivea, and Neosartorya fischeri and species of Talaromyces have also been reported to spoil fruit juices. Propionibacterium cyclohexanicum and heat resistant species of mycelial fungi such as Byssochlamys fulva, B. Several emerging spoilage microorganisms also have great concern in fruit juice industry for example, Alicyclobacillus acidoterrestris has been isolated from several juices and juice products with reported occurrence between 14.7% and 18.3%. Juices have become frequent vehicle for transmitting pathogens such as enterohaemorrhagic Escherichia coli O157, Salmonella, and Cryptosporidium. The addition of sugars or acids can be permitted but must be endorsed in the individual standard Increased consumption of fruit juices has direct influence on economy in positive way but in negative way also when food borne disease outbreaks and spoilage problems occur. Juice is defined as unfermented but fermentable juice, intended for direct consumption, obtained by the mechanical process from sound, ripe fruits, and preserved exclusively by physical means. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.Ĭonsumer demand for nutritious foods such as fresh cut fruits and unpasteurized fruit juices has increased in the last decades owing to their low content of sodium, cholesterol and fat and high concentration of vitamin C, polyphenols, and antioxidants that play important role in the prevention of heart diseases, cancer, and diabetes. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. Some are still in research or pilot scale. Some of these techniques have already been commercialized. ![]() Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. ![]() Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. ![]() Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health.
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