ACNFP
THE ADVISORY COMMITTEE ON NOVEL FOODS AND PROCESSES
ACNFP Secretariat
Food Standards Agency
Room 515b Aviation House
125 Kingsway
London WC2B 6NH
Tel: +44 (0)20 7276 8595
Fax: +44 (0)20 7276 8564
acnfp@foodstandards.gsi.gov.uk
High pressure processing
2001: Letter to Orchard House regarding a request for a scientific opinion on high pressure processed fruit-based products.
Re: Request for a Scientific Opinion on High Pressure Processed Fruit Based Products
Dear Mr Cockerill
The Competent Food Assessment body for the UK Competent Authority, the Advisory Committee for Novel Foods and Processes (ACNFP) has considered the scientific data provided by Orchard House for High Pressure Processed (HPP) Fruit based products.
Based on the data provided for a typical example of each product range, the ACNFP is content to offer a positive Scientific Opinion that the following types of products are at least as safe as their non-pasteurised counterpart:
| 1. Citrus Juices with some water | e.g. Lemonade |
| 2. Fruit Juices and purees | e.g. Summerfruit Crush |
| 3. Fruit Juices, purees and yoghurt | e.g. Raspberry Smoothie |
The ACNFP is of the opinion that as a successful application under the (EC) 258/97 for HPP Fruit Based Products was made by Danone in 2000, High Pressure Processing per se is no longer a considered a novel process. However any future use of HPP that used different operating conditions, or treated substantially different foodstuffs from those described in the Danone application must be able to demonstrate adequate kill of pathogenic bacteria, and have measures in place that prevent the germination of Clostridium botulinum spores.
The data you provided satisfies these criteria and also conforms with the recommendations of the Report for the Safe use of Vacuum Packed Foodstuffs by the UK Advisory Committee on the Microbiological Safety of Food (ACMSF) in 1992 and amended in 1995.
However, in addition to chill temperatures (5°C or below), which should be maintained throughout the chill chain the following criteria should be employed at all times for each product type:
- High Pressure Stage 5000bar (500Mpa) bar / 60 seconds.
- Maximum product pH of 4.2 (normal product pH 2.0 - 3.5).
- Maximum shelf life of 21 days.
- The HACCP plan supplied to the Committee should be used for all products.
These criteria are to be used in addition to the surface treatments currently being employed for your unprocessed products.
Yours sincerely
Sue Hattersley
ACNFP Secretary
Novel Foods Division