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Table Of Contents

MICROBIOLOGICAL AND CHEMICAL SAFETY
THE PROACTIVE APPROACH IS GOOD BUSINESS
SUMMARY
HISTORY OF GENETIC MODIFICATION OF FOOD PLANTS AND ANIMALS
REGULATION OF GENETICALLY MODIFIED CROPS
IDENTITY PRESERVATION AND THE INTERNATIONAL MARKET
THE FUTURE OF GENETICALLY MODIFIED FOODS
DEFINING NUTRACEUTICALS/FUNCTIONAL FOODS
BEVERAGES — LIQUID FOODS
FIGURE 3.1
CLASSES OF NUTRACEUTICALS
BIOCHEMICAL, PHYSIOLOGICAL, AND MOLECULAR ACTIONS OF NUTRACEUTICALS
CONCLUSION AND FUTURE CONSIDERATIONS
CONTROL OF MICROBIAL CONTAMINATION
ASHING
RESERVATIVES
NONTHERMAL ALTERNATIVE PROCESSING TECHNOLOGIES
HIGH PRESSURE PROCESSING
PULSED ELECTRIC FIELD
ULTRAVIOLET LIGHT
IRRADIATION
MICROWAVES
ACKNOWLEDGMENT
FIGURE 5.1
MICROBIAL SPOILAGE OF FRUIT AND FRUIT JUICE AND BEVERAGES
ACTERIA
INDICATOR BACTERIA AND PATHOGENIC ORGANISMS
PROTOZOA
PATHOGENIC YEASTS
VIRUSES
MYCOTOXINS
EMERGING PATHOGENS AND OUTBREAKS OF ILLNESS
EARLY OUTBREAKS
OUTBREAKS IN THE 1990S
ILLNESS FROM OTHER POTENTIAL FOOD SAFETY HAZARDS
ENSURING SAFETY OF JUICE: STRATEGY AND CONTROL
GMP AND BEST PRACTICES FOR JUICE PROCESSORS
MODEL HACCP
CONCERNS WITH JUICE
NDERREPORTING
ESTICIDES
CONSIDERATION OF HOW TO ADDRESS JUICE CONCERNS
LTERNATIVES
Increased Inspection
CGMPs
Mandatory Pasteurization
Labeling
Education
The HACCP Option
THE FINAL RULE
Pathogen Reduction
REFERENCES
HACCP TO CONTROL HAZARDS
WHAT ARE THE BENEFITS OF A HACCP SYSTEM?
HAZARD COMPONENTS
SUPPORTING PROGRAMS (PREREQUISITES/GOOD MANUFACTURING PRACTICES)
DEVELOPMENT OF A HACCP PLAN
THE PRINCIPLES OF HACCP
Examples of Questions to Be Considered When Conducting a Hazard Analysis
Exceeding the Limit
Validating the HACCP Plan
PRINCIPLE 7 — RECORDS
WHY ARE THERE SANITATION NEEDS?
WHAT ARE THE CURRENT AND FUTURE REGULATORY COMPONENTS OF A SANITATION PROGRAM?
UMMARY
ROCEDURES
HOW IS THE EFFICACY OF THE PROGRAM VERIFIED?
CASE STUDIES FOR BEVERAGES
CONCLUSION
HISTORY OF THE ORGANIC MOVEMENT
MARKET DEMAND FOR ORGANIC PRODUCTS
ORGANIC PROCESSING AND REGULATIONS
SANITATION
PROCESSING OF AN ORGANIC PRODUCT
FEDERAL REGULATIONS
CERTIFIERS AND THE CERTIFICATION PROCESS
THE FUTURE OF ORGANIC PRODUCTS
FOOD LABELING
OXYGEN SCAVENGERS/ANTIOXIDANTS
ANTIMICROBIAL POLYMERS
BIO-BASED MATERIALS FOR PACKAGING
TAINT REMOVERS
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Beverage Quality and Safety

Beverage Quality and Safety

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Published by Panagiotis Avdousis

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Published by: Panagiotis Avdousis on Mar 10, 2012
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07/03/2013

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