15D-14 |
Generic HACCP system applied to orange juice thermal processes |
P. R. D. MASSAGUER, Departamento de Ciências de Alimentos, Universidade Estadual de Campinas, Cidade Universitária Zeferino Vaz, Caixa Postal, Campinas - SP, 13081-970, Brazil This study was part of a project involving Brazilian juice processors to implement HACCP programs that are now mandatory for juices in USA. Juice exporting countries need to conform to this regulation to guarantee the trade of their products. One of the requirements is to attain five decimal reductions of the target microorganism. Our objective was to establish a generic HACCP plan that could be used as basic information for the orange juice Brazilian processors in applying their own HACCP plan. Form sheets were elaborated to acquire information during the visit at processors and a microbiological survey was carried out with orange juice samples from pasteurization and UHT plants, to verify its security. To verify the conformity of the thermal process the resistance (TDT tube and three neck flask methods), in orange juice, of generic Escherichia coli and Byssoclamys nivea found as most resistant deteriorative organism, were determined in single strength orange juice. Critical points on generic flow were: reception, thermal process itself (pasteurization or sterilization), filling (aseptic or not) and storage (refrigerated or at room temperature). The reception controls raw material security, the thermal process is the main point to reduce or eliminate the microbiological hazard and the filling and storage the main points to guarantee the final product security. Considering the resistance found for the microorganisms studied, typical process of orange juice (95ºC – 20 seconds) is able to eliminate generic E. coli but could permit the deterioration by the heat resistant B. nivea spores. HACCP plans are at the moment being implemented by Brazilian citrus processors. The existence of a generic model is helping the processors to comply with present regulations.
Session 15D, Food Microbiology: Fruits and vegetables
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