In late 1995 an outbreak of Salmonella was traced to unpasteurized orange juice. In response to the outbreak, the Florida Citrus Commission has recommended several amendments to the Department of Citrus Rules. Regardless of the outcome of these amendments, there exists a series of “best practices” to help insure the production of a consistent product of sound nature. This paper focuses on best practices in process design, equipment and facility design. A brief overview of microbiology is given with attention to source of contamination and environmental conditions for microbial growth.

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