Processing

PROCESSING OPTIONS FOR ACIDIFIED BEVERAGES

HOT FILL
1. Flash pasteurize (rapidly heat) the product to 185-195°F and hold for twenty seconds.

2. Hot fill at 175-180ºF and cap immediately.

3. Invert bottles for 30 seconds so hot liquid reaches the inside of the cap.

This process is designed to provide a minimum 99.999% (5-log) reduction in microorganisms,

destroying pathogens (such as E. coli and Salmonella), and vegetative yeast and mold cells

without preservatives.

Requirements

Finished-product pH: ≤4.0.

Hot-fill-compatible bottle and cap.

Microbial shelf life

Minimum 24 months.

Process Authority letter

Yes.

FDA process filing

Required.

COLD FILL

1. Flash pasteurize (rapidly heat) the product to 185-195°F and hold for twenty seconds.

2. Rapidly cool to room temperature.

3. Fill bottles at room temperature and cap.

This process is designed to provide a minimum 99.999% (5-log) reduction in microorganisms.

The heat treatment kill step is required because preservatives alone do not reliably destroy

pathogens (such as E. coli and Salmonella), and vegetative yeast and mold cells.