the hazard analysis and critical control point
(HACCP) system.
Nonalcoholic beverage plant sanitation
It is beyond the scope of this text to dis-
cuss sanitation principles for all nonalco-
holic beverage plants. Although ultra-high
temperature as a technique for aseptic pack-
aging is becoming more common, the rami-
fications of this technology are too extensive
and specific for this general discussion. If
further information about sanitation in these
specialized operations is desired, a technical
publication about aseptic technology should
be reviewed.
The skin of fruits for juice manufacture
should be sanitized with chlorine dioxide
(Carsberg, 2003). An alternative to thermal
pasteurization for the reduction of E. coli
andSalmonellain apple cider and orange
juice is the incorporation of ozone treatment
(Williams et al., 2004). If sanitizing is not
practiced, pathogens, such as E. coli
O157:H7 in apple juice or cider, can become
incorporated into the product.
Proper hygiene in a beverage processing
facility includes the use of sanitary water,
steam, and air. O'Sullivan (1992) reported
that high-quality liquids and gases are
required when they are incorporated into fin-
ished products or included in the packaging
material that contacts the product. The desire
to manufacture acceptable products and to
meet safety standards has resulted in several
beverage processors incorporating various
types of filtration to remove microorganisms
and other particulate or suspended materials.
Filtration for the clarification or microbial
control of water, air, and steam is accom-
plished by absolute filtration to prevent con-
taminants larger than the filter pore size to
pass through and into the filtrate.
Because beverages such as soft drinks,
bottled water, beer, and distilled spirits
should be manufactured from microbial- and
particulate-free water, some form of treat-
ment is necessary. Various treatments
include flocculation, filtration (i.e., through
a sand bed), chlorination, sterile filtration,
reverse osmosis, activated carbon, and
deionization. The use of the water deter-
mines the type and extent of treatment.
Conditioning of water for use in beverage
plants is accomplished primarily through
particulate removal and microbial control.
Particulate contaminants that may be pres-
ent in water are most frequently removed by
flocculation and sand filtration. The installa-
tion of an absolute-rate depth filter behind
the sand filter will remove all of the contam-
inants larger than the rated pore size prior to
chlorination and activated carbon treatment.
Activated carbon is incorporated to
remove excess chlorine, trihalomethanes,
and other compounds associated with chlo-
rine disinfection. However, activated carbon
sheds carbon fines and provides sites for
microbial growth. Carbon beds are potential
microbial contamination sources and are dif-
ficult to disinfect (O'Sullivan, 1992. Thus,
the use of filtration before and after carbon
beds will reduce the loading of microorgan-
isms and particles.
Resin beds for deionization of water are
potential sites for microbial growth and can
unload or shed resin beads into the treated
or conditioned water. An absolute-rated fil-
ter will ensure that particles or microorgan-
isms larger than the removal rating of the
filter do not enter the treated water. As a
final treatment, the incorporation of a steril-
izing nylon 6.6- to 9.2-μm filter will remove
microbes present in the water if the unit has
been presterilized (O'Sullivan, 1992). Sterile
filtration requires no chemicals and is bene-
ficial because of its ease of use and low
energy input. A microbially stable product