3.5. Shelf-life determination
In practice, microbial growth/counts below a defined limit at
specific storage conditions over a specific storage period indicates
microbiologically acceptable shelf-life of products initially subjected
to preservation treatments. All yeast and molds, and most
bacteria, found in raw juices, are expected to be retained by MF
with pore size of 0.4 lm or smaller (Girard and Fukumoto, 2000).
The effect of initial microbiological load of feed juice on quality
and shelf-life of MF-clarified juice was not studied directly. The initial
microbiological load of pineapple juice was dependent on