Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices, 1922–2010
Salmonella species on X.L.D. agar.
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How to Cite

Danyluk, Michelle D., Renée M. Goodrich-Schneider, Keith R. Schneider, Linda J. Harris, and Randy W. Worobo. 2012. “Outbreaks of Foodborne Disease Associated With Fruit and Vegetable Juices, 1922–2010: FSHN12-04/FS188, Rev. 1/2012”. EDIS 2012 (3). Gainesville, FL. https://doi.org/10.32473/edis-fs188-2012.


The FDA has recently mandated that all 100% fruit/vegetable juices sold wholesale be produced under a Hazard Analysis and Critical Control Point (HACCP) plan. As part of their HACCP plan, juice processors must identify and meet a target for reduction of the most resistant microorganism of public health significance that is likely to occur in the juice. This 7-page fact sheet aids juice processors in the identification of these “pertinent microorganisms,” and reviews the locations of juice preparations and severity of juice-associated outbreaks. Written by M. D. Danyluk, R. M. Goodrich-Schneider, K. R. Schneider, L. J. Harris, and R. W. Worobo, and published by the UF Department of Food Science and Human Nutrition, January 2012.

FSHN12-04/FS188: Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices, 1922–2019 (ufl.edu)

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