FOOD 2410 Lecture Notes - Lecture 1: Charcuterie, Flash Pasteurization, Phytotoxicity

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2410
• Professor: Don Mercer

Document Summary

Apple cider is a sweet and natural beverage produced by exposing apples to a number of different stages [4]. One of these stages involves pressing the juice out to produce unpasteurized, or fresh cider. Unfortunately, this product is known to contain bacteria that cause a variety of diseases including e. coli o157:h7 and. In the last 15 years, the outbreak of these diseases along with. Cryptosporidia has increased the concern towards the safety processes required during the production of fruit and vegetable juices [3]. E. coli o157:h7 was also found to survive the processes used to produce salami; meat curing with no cooking. Even though the low ph of apple cider was previously thought to protect against pathogens, it was found that e. coli o157:h7 is able to survive the low ph of the cider. Therefore, the food and drug administration (fda) ordered a 5-log reduction of pathogens during the production of fruit and vegetable juices [3].