Much effort and research has been placed on the validation and microbiological safe operations of low-acid, shelf-stable systems throughout the world.  Comparatively little information and guidance is available for their high-acid counterparts mainly due to the misconception that the high acidity precludes microbiological issues.  However, these products face many microbiological challenges such as acid tolerance of vegetative bacterial pathogens and high heat resistance of aciduric spoilage organisms such as heat-resistant molds (HRM’s) and bacterial spores (e.g., Alicyclobacillus and Sporolactobacillus).  Aseptically filled products can also be contaminated by lactic acid bacteria, acetic acid bacteria, and non-heat-resistant yeasts and molds. In addition to the microbiological challenges, global companies must deal with the complexities and diversity of regulatory requirements (including FSMA) and industry standards used throughout the world. Additionally, large complex fillers such as high speed rotary aseptic fillers present further challenges due to their size and complexity. 

This symposium aims to provide expert perspective on the wide diversity of high-acid (pH < 4.6) products packaged aseptically around the world and the regulatory, technical and microbiologically challenges they face.  While formulated beverages and fruit juices dominate this category, other products such as baby food, fruit purees and desserts are also packaged aseptically.  The symposium will cover aspects related to aseptically filled high-acid products including microorganisms of significance, strategies to prevent microbiological contamination, microbiological safety validation procedures and criteria, regulatory requirements in the USA and abroad, identifying, selecting and qualifying contract manufacturers, and new technologies for aseptic processing and packaging.

Presentations