Microbial Safety of Nonalcoholic Beverages

C.S. Ranadheera, P.H.P. Prasanna, T.C. Pimentel, D.R.P. Azeredo, R.S. Rocha, A.G. Cruz, J.K. Vidanarachchi, N. Naumovski, R. McConchie, S. Ajlouni

Research output: A Conference proceeding or a Chapter in BookChapter

Abstract

Nonalcoholic beverages that are usually consumed as refreshing drinks or meal replacement play a significant role in the human diet worldwide. Due to the procedures involved in manufacturing, product diversity, efficient distribution, abundance, easy accessibility, and extensive consumption, nonalcoholic beverages can be potentially considered as one of the key contributors for foodborne illnesses. Nutritionally rich beverages are ideal sources for microbial survival, growth and as such can enhance the production of toxic compounds. Despite the considerable efforts in minimizing microbial cross contamination in beverage production, the pathogenic microorganisms from environmental, animal, or human sources can easily enter into beverage food systems during any of the steps from farm to consumer. These steps can include harvesting and raw material production, manufacturing process, storage, transportation, and even retailing and household handling. While the global demands for microbial food safety increase steadily, new threats also continue to be identified regularly. Therefore, employing effective and achievable strategies for minimizing or preventing microbial food contamination issues related to widely consumed food and beverages are essential. This chapter explains the fundamental aspects of microbial food safety in nonalcoholic beverages including dairy drinks, fruit and vegetable juices, concentrates, soft drinks, hot beverages, as well as other miscellaneous beverage products. The chapter starts with the description of diversity, brief manufacturing processes, and classification of various nonalcoholic beverages, followed by sources and occurrence of pathogenic microorganisms in beverage products. The microbial safety aspects emphasis on the recent outbreaks and incidence describing their role in foodborne illnesses. Finally, the risk management and the strategies to minimize the foodborne illnesses related to nonalcoholic beverages are also discussed.
Original languageEnglish
Title of host publicationSafety Issues in Beverage Production
EditorsAlexandru Mihai Grumezescu, Alina Maria Holban
Place of PublicationUnited States
PublisherElsevier
Chapter6
Pages187-221
Number of pages35
Volume18
ISBN (Print)9780128166796
DOIs
Publication statusPublished - 2020

Publication series

NameSafety Issues in Beverage Production

Fingerprint

beverages
foodborne illness
manufacturing
food safety
vegetable juices
juice concentrates
microorganisms
soft drinks
cross contamination
risk management
food contamination
fruit juices
toxic substances
raw materials
households
dairies
taxonomy
incidence
farms

Cite this

Ranadheera, C. S., Prasanna, P. H. P., Pimentel, T. C., Azeredo, D. R. P., Rocha, R. S., Cruz, A. G., ... Ajlouni, S. (2020). Microbial Safety of Nonalcoholic Beverages. In A. M. Grumezescu, & A. M. Holban (Eds.), Safety Issues in Beverage Production (Vol. 18, pp. 187-221). (Safety Issues in Beverage Production). United States: Elsevier. https://doi.org/10.1016/b978-0-12-816679-6.00006-1
Ranadheera, C.S. ; Prasanna, P.H.P. ; Pimentel, T.C. ; Azeredo, D.R.P. ; Rocha, R.S. ; Cruz, A.G. ; Vidanarachchi, J.K. ; Naumovski, N. ; McConchie, R. ; Ajlouni, S. / Microbial Safety of Nonalcoholic Beverages. Safety Issues in Beverage Production. editor / Alexandru Mihai Grumezescu ; Alina Maria Holban. Vol. 18 United States : Elsevier, 2020. pp. 187-221 (Safety Issues in Beverage Production).
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abstract = "Nonalcoholic beverages that are usually consumed as refreshing drinks or meal replacement play a significant role in the human diet worldwide. Due to the procedures involved in manufacturing, product diversity, efficient distribution, abundance, easy accessibility, and extensive consumption, nonalcoholic beverages can be potentially considered as one of the key contributors for foodborne illnesses. Nutritionally rich beverages are ideal sources for microbial survival, growth and as such can enhance the production of toxic compounds. Despite the considerable efforts in minimizing microbial cross contamination in beverage production, the pathogenic microorganisms from environmental, animal, or human sources can easily enter into beverage food systems during any of the steps from farm to consumer. These steps can include harvesting and raw material production, manufacturing process, storage, transportation, and even retailing and household handling. While the global demands for microbial food safety increase steadily, new threats also continue to be identified regularly. Therefore, employing effective and achievable strategies for minimizing or preventing microbial food contamination issues related to widely consumed food and beverages are essential. This chapter explains the fundamental aspects of microbial food safety in nonalcoholic beverages including dairy drinks, fruit and vegetable juices, concentrates, soft drinks, hot beverages, as well as other miscellaneous beverage products. The chapter starts with the description of diversity, brief manufacturing processes, and classification of various nonalcoholic beverages, followed by sources and occurrence of pathogenic microorganisms in beverage products. The microbial safety aspects emphasis on the recent outbreaks and incidence describing their role in foodborne illnesses. Finally, the risk management and the strategies to minimize the foodborne illnesses related to nonalcoholic beverages are also discussed.",
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Ranadheera, CS, Prasanna, PHP, Pimentel, TC, Azeredo, DRP, Rocha, RS, Cruz, AG, Vidanarachchi, JK, Naumovski, N, McConchie, R & Ajlouni, S 2020, Microbial Safety of Nonalcoholic Beverages. in AM Grumezescu & AM Holban (eds), Safety Issues in Beverage Production. vol. 18, Safety Issues in Beverage Production, Elsevier, United States, pp. 187-221. https://doi.org/10.1016/b978-0-12-816679-6.00006-1

Microbial Safety of Nonalcoholic Beverages. / Ranadheera, C.S.; Prasanna, P.H.P.; Pimentel, T.C.; Azeredo, D.R.P.; Rocha, R.S.; Cruz, A.G.; Vidanarachchi, J.K.; Naumovski, N.; McConchie, R.; Ajlouni, S.

Safety Issues in Beverage Production. ed. / Alexandru Mihai Grumezescu; Alina Maria Holban. Vol. 18 United States : Elsevier, 2020. p. 187-221 (Safety Issues in Beverage Production).

Research output: A Conference proceeding or a Chapter in BookChapter

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T1 - Microbial Safety of Nonalcoholic Beverages

AU - Ranadheera, C.S.

AU - Prasanna, P.H.P.

AU - Pimentel, T.C.

AU - Azeredo, D.R.P.

AU - Rocha, R.S.

AU - Cruz, A.G.

AU - Vidanarachchi, J.K.

AU - Naumovski, N.

AU - McConchie, R.

AU - Ajlouni, S.

PY - 2020

Y1 - 2020

N2 - Nonalcoholic beverages that are usually consumed as refreshing drinks or meal replacement play a significant role in the human diet worldwide. Due to the procedures involved in manufacturing, product diversity, efficient distribution, abundance, easy accessibility, and extensive consumption, nonalcoholic beverages can be potentially considered as one of the key contributors for foodborne illnesses. Nutritionally rich beverages are ideal sources for microbial survival, growth and as such can enhance the production of toxic compounds. Despite the considerable efforts in minimizing microbial cross contamination in beverage production, the pathogenic microorganisms from environmental, animal, or human sources can easily enter into beverage food systems during any of the steps from farm to consumer. These steps can include harvesting and raw material production, manufacturing process, storage, transportation, and even retailing and household handling. While the global demands for microbial food safety increase steadily, new threats also continue to be identified regularly. Therefore, employing effective and achievable strategies for minimizing or preventing microbial food contamination issues related to widely consumed food and beverages are essential. This chapter explains the fundamental aspects of microbial food safety in nonalcoholic beverages including dairy drinks, fruit and vegetable juices, concentrates, soft drinks, hot beverages, as well as other miscellaneous beverage products. The chapter starts with the description of diversity, brief manufacturing processes, and classification of various nonalcoholic beverages, followed by sources and occurrence of pathogenic microorganisms in beverage products. The microbial safety aspects emphasis on the recent outbreaks and incidence describing their role in foodborne illnesses. Finally, the risk management and the strategies to minimize the foodborne illnesses related to nonalcoholic beverages are also discussed.

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UR - http://www.mendeley.com/research/microbial-safety-nonalcoholic-beverages

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Ranadheera CS, Prasanna PHP, Pimentel TC, Azeredo DRP, Rocha RS, Cruz AG et al. Microbial Safety of Nonalcoholic Beverages. In Grumezescu AM, Holban AM, editors, Safety Issues in Beverage Production. Vol. 18. United States: Elsevier. 2020. p. 187-221. (Safety Issues in Beverage Production). https://doi.org/10.1016/b978-0-12-816679-6.00006-1