In order to support regulations directed towards ensuring the safety of heat processed dairy products, data on inactivation of alkaline phosphatase (AP) in whole milk in a pilot plant high-temperature short-time (HTST) pasteurizer were obtained. A Computer program was designed to calculate the integrated lethal effect, or pasteurization effect (PE), at temperatures of 60 to 74°C and with holding tubes for 3 to 60 s. An equation was derived which related values of PE to log % residual activity (r2 of 0.964). These results suggest that predictive equations based on PE could be used to assess the effectiveness of commercial pasteurization processes.

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Until recent decades, unpasteurized fruit juice and cider have been considered non-hazardous with respect to microbiological pathogens due to their acidic nature. However, in light of the many global foodborne illness outbreaks associated with these products, it is apparent that certain bacterial, viral and parasitic pathogens can survive these acidic conditions and remain infectious. Specifically, outbreaks of human illness have been attributed to infection with Escherichia coli O157:H7, Salmonella spp., Shigella spp., Cryptosporidium spp., Trypanosoma cruzi, and hepatitis A, and have been associated with the consumption of apple juice or cider, orange juice and various other types of unpasteurized juices. The most likely mechanisms by which juice, and the fruit it is processed from, becomes contaminated with pathogenic microorganisms are through direct contact with animal or human faeces, or indirect contact with contaminated water, soil, processing equipment, or infected food handlers. This risk assessment reviews foodborne outbreaks linked to unpasteurized fruit juice and cider, and evaluates the evidence for effectiveness of measures to control pathogens in these products.

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article is to review the recent scientific evidence on the potential human exposure to MAP via foods and water.