VALI DATION OF PROCESSING TECHNOLOGIES FORUICES

VALI DATION OF PROCESSING

Dr.Tatiana Koutchma,Assistant Professor of Food ProcessEngineefing, Notionol Center for Food Sofety ondTechnology lllinois lnstitute ofTechnology,Workshop ReportVolidotion of New Juice Processing Technologies, Feb. 20-21 , 2003 Kissimmee, FL (USA)

Due to outbreaks across North America associated with

the consumption of unpasteurized juices and cider, the US

FDA has published a juice Hazard Analysis and Critical

Control Point (HACCP) regulation (2lCFRl20) designed

to improve the safety of juice products. Under the rule,juice probessors are required to develop a HACCP pro-

gram for the production ofjuice products and achieve a 5-

log pathogen reduction of the most resistant microorgan-

ism of public health significance that is likely to occur in

the juice. Thermal pasteurization is not the only way this

can be accomplished. Alternative processing approaches

exist and include high-pressure, carbon dioxide pressure,

combined intervention steps, ultraviolet and other tech-

nologies. Ultraviolet (tIV) radiation processing has been

approved for juice products by US FDA (2lCFR 119.39)

to achieve required microbial reduction. These new tech-

nologies have significantly improved in recent years, but

indushy has long contended to get a green light to put

innovations into place. The types of validation studies

necessary to achieve a 5-log reduction ofthe pathogen of

concern are not specified, although process validation

plays a key role in ensuring product safety.

To address this need and clarifi' procedures for the compa-

nies wanting to implement new technologies, the NCFST

organized a two-day workshop on the validation of new pro-

cessing technologies for juices Feb. 20-21, 2003, in

Kissimmee, FL (USA). US government offrcials, academ-

ics, the industry, interest groups, and the public involved in

reforming and reducing risk associated with unpasteurizedjuices were invited to participate. Various expertise of aca-

demia professionals was represented by Comell University,

Duke University, Ohio State, University of Florida and

Hawaii, NCFST/Illinois Institute of Technology. The gov-

emment officials included the US FDA and the Canadian

Inspection Agency. Industry experts from Tropicana, Coca

Cola, Praxair, Silliker Labs, Aquionics InCo, Alfa Laval Co.,

and others shared their experience on validation issues in

lab, pilot, prototype and commercial scales. Additionally,

major juice processors such as "Minute Maid" and

"Tropicana" provided a corporate sponsorship ofthe meeting.

The objective of the workshop was to initiate development

of general guidelines for juice manufacturers for validat-

ing processing technologies used for juice. To meet this

goal, the workshop provided a forum to discuss safety

issues associated with juices, kinetics of reduction of

microbial levels in juices, the surrogate microorganism to

be used in juice facilities, and FDA s expectations of vali-

dation records for juice. Dr. Karl Linden, Duke University,

gave an update on existing procedures and EPA protocols

in UV processing of water. Dr. Randy Worobo, Dept. of

Food Science, Cornell University reported on recent

developments with UV processing for apple cider. Dr.

Sevagan Palaniappan from Minute Maid and Dr. Grace Ho

from Praxair presented case studies on validation ofHigh

Pressure processing (HPP) and carbon dioxide pressure

processing for orange juice.

TECHNOLOGIES FORUICES

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Three working groups were established by the steering

committee to discuss issues on validation of equipment,microbiological safety and juice quality. Basic considera-tions on validation ofjuice processing technologies will bedrafted for use by very small operators as well as large oper-

ators as a result of discussions. Working in the field ofnovel technologies, NCFST scientists gained an expertise in

conducting research in aseptic processing, PEF, HPP, radia-tion and LIV light. Since NCFST recognizes the urgentneed and is able to provide a neutral ground where industryr,

academia and govemment scientists can pool their scientif-ic expertise, the center will play a leading role in consolida-tion efforts to draft the basic considerations on validation ofjuice processing technologies for use of very small opera-tors as well as large operators wanting to implement newtechnologies. Research information and case studies will becollected in the document to provide juice producers withscientific principles to establish product and process consis-tency. The target audience of the document will be juice

processors, technology developers, equipment manufac-

tures, regulatory inspectors and extension specialists.

For more information, contact Dr Tatiana Koutchma at 708-5 6 3 - 8 1 7 8 ; ko.utchma@iit. edu. Individuals interes ted in gettinginvolved in this UVvalidation process should contact Dr.Koutchma.

a. cctrcll-Lclv en( ' rneer s- wwwcarollo.com

o UV Process Design

F{yldroGlual,lnc. truvBioaseys&Hydraulics

Eniironmentat Engineers & scientists o UV System Evaluations

1m o waler Qualily studies & AnalysisMahwah,NewJersey 07430 oWaler&WastewaterTrealment(201 ) 529-51 51www.nydroquar.com tr Envir0nmental Compliance

o Field & Labontory Studies

First International Congresson UVTechnologies - l4-15fune 200 I - ConferenceProceedings

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