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Enhancing microbiological safety of fresh orange juice by fruit immersion in hot water and chemical sanitizers.

Author(s) : PAO S., DAVIS C. L.

Type of article: Article

Summary

Trials were conducted with hot water and chemicals to sanitize Valencia oranges contaminated by natural microflora or inoculated with Escherichia coli. Microbial loads and sensory quality of fresh juice extracted from surface-heated fruit were also evaluated. E. coli on fruit surfaces was reduced by either hot water or chemical treatments. In general, both hot water and chemical treatments were less effective at removing microflora from the stem-scar area. Rapid hot-water immersions at 80 °C for 1 minute and 70 °C for 2 minutes reduced both fruit-surface and initial juice microbial loads without altering original sensory quality of fresh juice.

Details

  • Original title: Enhancing microbiological safety of fresh orange juice by fruit immersion in hot water and chemical sanitizers.
  • Record ID : 2000-2023
  • Languages: English
  • Source: Journal of Food Protection - vol. 62 - n. 7
  • Publication date: 1999/07
  • Document available for consultation in the library of the IIR headquarters only.

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