Properly implemented beverage plant sanitation procedures ensure that spoilage risk is minimized.
The characteristics of most carbonated soft drinks – the presence of significant amounts of carbon dioxide and the resultant acidity (pH 2.2 to 3.2) and high sugar content (11 to 14%) – provides an environment that will kill any disease organisms that could find a way into the product long before it reaches consumers. There has never been an instance of a communicable disease transmitted by a carbonated beverage, an exceptional record when compared to other food products.
Spoilage organisms, however, are another story. Failure in developing and maintaining proper procedures for beverage plant sanitation can allow these organisms to cause several types of spoilage:
The true fruit and artificial flavors are especially susceptible to spoilage because of their low carbonation and high pH value. This situation is even more pronounced in non-carbonated beverages. Generally, the design and implementation of a rigorous cleaning and sanitation program is important in the beverage industry just as it is important throughout the food processing business.
Management must take responsibility for creating a "food safe" culture by setting standards, training employees, and insisting that protocols are followed. That being said, it is impossible to overlook the importance of using the right combination of products regularly in beverage plant sanitation - a crucial part of the ongoing war against microorganisms. For more information on how FSS can help, contact us today.