Research progress on microbial contamination and its prevention and control measures in ready-made beverages

Abstract

Freshly squeezed fruit and vegetable juice， freshly ground coffee， new tea and other freshly made beverages are very popular among consumers. However， due to the loose quality control of raw materials and non-standard processing operation， the risk of microbial contamination exists in the freshly made beverages. This paper summarizes the status of microbiological pollution in the present system beverage and the current situation of industry supervision， analyzes the causes of microbiological pollution in the process of the present system beverage， finds out the key control points and proposes the intervention measures， in order to promote the healthy development of the present system beverage industry.

Keywords

• prepared beverage
• microbial contamination
• standards