Safety in fruit juice processing chemical and microbiological hazards

Abstract

Food safety is of paramount importance. Food safety management aims to minimize the risk associated with either biological, chemical, or physical hazards. In high-throughput manufacture, if a safety hazard is not detected and corrected somewhere in the production/supply chain, many consumers can be adversely affected. In the case of fruit juices, microbial or chemical contaminants affecting a small amount of raw material can be blended into a large batch and be distributed and consumed over a wide area (Bates et al. 2001).