ABSTRACT
Introduction..................................................................................................95 Microbial Spoilage of Fruit and Fruit Juice and Beverages.......................98
Bacteria .............................................................................................98 Yeasts and Molds............................................................................101 Indicator Bacteria and Pathogenic Organisms ...............................102 Protozoa ..........................................................................................103 Pathogenic Yeasts............................................................................103 Viruses.............................................................................................103 Mycotoxins .....................................................................................105
Emerging Pathogens and Outbreaks of Illness .........................................105 Early Outbreaks ..............................................................................105 Outbreaks in the 1990s...................................................................106 Illness from Other Potential Food Safety Hazards ........................109
Ensuring Safety of Juice: Strategy and Control........................................110 GMP and Best Practices for Juice Processors ...............................113 Model HACCP................................................................................116
Summary....................................................................................................118 Acknowledgment .......................................................................................118 References..................................................................................................118
