How to control microbial risks in juice production?

Controlling microbial contamination is essential to ensure juice safety, extend shelf life, and comply with international food standards (e.g., HACCP, FDA, EU 852/2004). Effective microbial control relies on a systematic approach across the entire production process:

1. Raw Material Control

• Fruit Washing & Sorting: Use high-pressure bubble washers or brush-type cleaning machines with food-grade sanitizers (e.g., chlorinated water or ozone).

• Inspection & Removal: Eliminate spoiled, moldy, or damaged fruits that may carry higher microbial loads.

2. Process Control – Thermal Sterilization

• Apply precise pasteurization or UHT (Ultra-High Temperature) treatment.

• Critical factors:

  • Temperature (e.g., 85–95°C for pasteurization or 135–150°C for UHT)

  • Time (e.g., 15–30 seconds for UHT)

• Use automated CIP/SIP systems and sensors to monitor time-temperature curves in real time and log records for traceability.

3. Environment Management – Hygienic Zone Separation

• Maintain cleanroom standards (Class 100,000 or better) in the filling and packaging areas.

• Apply positive pressure ventilation, air filtration (HEPA), and staff hygiene protocols (gowns, gloves, boot cleaning).

• Frequent disinfection of floors, conveyors, and contact surfaces using approved sanitizers.

4. Packaging Integrity & Post-Filling Protection

• Use aseptic filling or hot-filling depending on product type.

• Conduct vacuum/seal integrity tests, leak detection, and microbial challenge testing to ensure packaging prevents secondary contamination.

KAAE provides juice production lines equipped with real-time sterilization monitoring, CIP cleaning loops, and aseptic filling stations to help you meet global food safety standards while minimizing product loss and recall risk.