MICROBIOLOGICAL STANDARD SAFETY OF VARIETY APPLE JUICE IN PRODUCTION

Abstract

One of the important topics in controlling the safety of food and beverages is risk assessment, ie the possibility of deterioration of human health when consumed. The problem of microbiological contamination of food is now quite acute, especially in the context of the mandatory introduction of a security system. Studies of the microbiological safety of certain exported food products intended for consumption in the domestic market are widely conducted, but to a large extent the study of domestic raw materials for juice products, in terms of varietal characteristics of raw materials remains open. The purpose of the study was to study the microbiological criteria for the safety of apple juice in the production in terms of varietal characteristics of raw materials (apples). Standard methods are used to determine microbiological criteria for product safety. The article describes the microbiological safety criteria for pasteurized apple juice. The quality of products according to microbiological indicators is determined. The results of assessment of compliance with national and European requirements for microbiological safety for this type of product are presented.