Despite a small marketshare of about 2% in the beverage category, unpasteurized fruit juices and juice products are associated with a major fraction of reported foodborne outbreaks in the U.S.
Besides risk identification and management through HAACP, beverage safety is dependent on fundamental protection in both the formulation and processing stages.
Food processors interested in successfully implementing an HACCP plan need to develop and implement a series of prerequisite programs prior to establishing HACCP.
Reduction of Salmonella Enteritidis in eggs has been a focus of the egg industry, consumer groups, research scientists and the federal government for the last decade.