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Generic HACCP ApplicationProduction of Fruit Wine, Cider, Mead

6 References

Amendment 0

May 2008

ICMSF [International Commission on Microbiological Specifications for Foods] (2005) Chapter 17: Fermented beverages. In Microorganisms in Food 6: Microbial Ecology of Food Commodities. 2nd ed. Kluwer Academic/Plenum Publishers, New York.

Johnston, L.M., Moe, C.L., Moll, D. and Jaykus, L-A. (2006) Chapter 2: The epidemiology of produce-associated outbreaks of foodborne disease. In Microbial Hazard Identification in Fresh Fruit and Vegetables. Ed. James, J. John Wiley and Sons, Inc., New Jersey.

Keller, S.E. (2006) Chapter 16: Effect of quality sorting and culling on the microbiological quality of fresh produce. In Microbiology of Fruits and Vegetables. Ed. Sapers, G.M., Gorny, J.R. and Yousef, A.E. Taylor and Francis Group, Florida.

Keller, S.E. and Miller, A.J. (2006) Chapter 9: Microbiological safety of fresh citrus and apple juices. In Microbiology of Fruits and Vegetables. Ed. Sapers, G.M., Gorny, J.R. and Yousef, A.E. Taylor and Francis Group, Florida.

Senancheck, J. and Golden, D.A. (1996) Survival of E. coli 1057:H7 during fermentation of apple cider. J. Food Prot. 59(12): 1256-1259.

Stinson, E.E., Osman, S.F., Huhtanen, C.N., and Bills, D.D. (1978) Disappearance of patulin during alcoholic fermentation of apple juice. Appl. Environ. Microbiol. 36(4): 620-622.

US FDA. (2000) Patulin in apple juice, apple juice concentrates and apple juice products. U.S. Food and Drug Administration, Washington D.C.