Chapter 11. Microbiology of Soft Drinks and Fruit Juices

  1. Philip R. Ashurst
  1. P. Wareing and
  2. R. R. Davenport

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995822.ch11

Chemistry and Technology of Soft Drinks and Fruit Juices, Second Edition

Chemistry and Technology of Soft Drinks and Fruit Juices, Second Edition

How to Cite

Wareing, P. and Davenport, R. R. (2004) Microbiology of Soft Drinks and Fruit Juices, in Chemistry and Technology of Soft Drinks and Fruit Juices, Second Edition (ed P. R. Ashurst), Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470995822.ch11

Editor Information

  1. Ashurst and Associates Consulting Chemists for the Food Industry Hereford, UK

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 1 DEC 2004

ISBN Information

Print ISBN: 9781405122863

Online ISBN: 9780470995822

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Keywords:

  • moulds;
  • bacteria;
  • salmonella;
  • forensic grouping;
  • group formats

Summary

This chapter contains sections titled:

  • Introduction

  • Composition of soft drinks and fruit juices in relation to spoilage

  • Background microbiology - spoilage

  • Microbiological safety problems

  • Control Measures

  • Forensic grouping and applications

  • Suggested test programme

  • Conclusions