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- Title
UTICAJ POJEDINIH FAZA PROCESA PROIZVODNJE KONCENTROVANOG SOKA NA MIKROBIOLOŠKU ISPRAVNOST GOTOVOG PROIZVODA.
- Authors
Topalić-Trivunović, Lj.; Savić, A.; Šolaja, M.; Stupar, S.; Matoš, S.
- Abstract
In this paper, following the principles of HACCP concept, particular stages of the concentrated apple juice production process and the control points for microbiological analyses have been defined. Analyses were carried out at the following points: T1 - upon the receiving of fruit, T2 - after washing, T3 - after grinding at the mill, T4 - after pressing, T5 - after aroma extraction, T6 - after enzymation, T7 - after heat treatment (clarification), T8 - after filtering, and at T9 - after concentration and pasteurization. Standard microbiological methods of analysis at each point of process are used for the determination of the total number of bacteria and the total number of yeasts and molds, as well as the presence of pathogenic and potentially pathogenic bacteria: sulphite-reducing clostridia, coagulase-positive staphylococci, Escherichia coli, Proteus species and Salmonella species. The limit values for specific microorganisms in the critical points have been taken and modified by the Guidelines for Microbiological Criteria for Foods of Croatia (9), and by the law regulation (10) for microbiological criteria for food at the market (Table 1). The analysis showed that the total number of aerobic mesophilic bacteria (AMB) and the total number of yeasts and molds (KiP) gradually decreases at each stage of the manufacturing process. The decline in the total number of the KiP is a little slower between points T4 and T5 due to changes in the amount of available oxygen. After stage T6, as a result of acidification process, the number of KiP rises again slightly. After completion of other phases of the production process the total number of KiP fits in the threshold (Table 3, Figure 1). Although the total number of AMB in the first three points of the production process is higher than the limit values, at the end of the process this number is at the required level (Table 2 and Figure 1). Sulphite-reducing clostridia and coagulase-positive staphylococci were not found in any control point. Coliform bacteria were noted in the first five critical points, but their number did not exceed the limit values. Due to the eventual isolation and identification of the types of Escherichia coli the positive tubes in the previous experiment were treated with biochemical tests. IMViC test (v + - +) confirmed that it is a bacteria of the genus Citrobacter. Based on these results the microbiological risks of certain critical points in the concentrated apple juice production process (HACCP) have been defined. The first critical point of microbiological risk is after washing and selection of fruits (Fig. 2, Tab. 4)). After taking adequate sanitation (CCP1), followed by control of other risks, the next critical control point will be after concentration and pasteurization (CCP3).
- Subjects
APPLE juice; FRUIT juices -- Contamination; FRUIT juice processing; FRUIT juice pasteurization; PRODUCT safety; AEROBIC bacteria
- Publication
Gazette of Chemists, Technologists & Environmentalists of Republic of Srpska / Glasnik Hemicara, Tehnologa i Ekologa Republike Srpske, 2012, Vol 7, p19
- ISSN
1840-054X
- Publication type
Article
- DOI
10.7251/GHTE1207019T