SOLAR ENERGY R&D IN IRAN THE APPROACH AND THE PHILOSOPHY

Efficient Reduction of Pathogenic and Spoilage Microorganisms from Apple Cider by Combining Microfiltration with UV Treatment

“…Consumption of raw apple juice or cider contaminated with Escherichia coli 0157:H7 and Cryptosporidium parvum has resulted in several outbreaks and has raised public health concerns since the 1990s (1,3,5,7,9,14,17,23). To address these safety concerns, the U.S. Food and Drug Administration (FDA) mandates in its juice hazard analysis and critical control point (HACCP) regulations that a 5-log reduction of the pertinent pathogens (E. coli 0157:H7 and C. parvum) must be achieved during manufacturing of apple juice and cider (10).…”