Applications of natural plant extracts in soft drinks - Natural Food Additives, Ingredients and Flavourings - page 352

Table 15.8 Microbiological parameters

Parameter Maximum concentration Units of measurement

Escherichia coli 0 per 250 ml Number per 250 ml

Enterococci 0 per 250 ml Number per 250 ml

100 per ml* † Colony count 22°C Number per ml

Colony count 37°C 20 per ml*‡ Number per ml

Pseudomonas aeruginosa 0 per 250 ml Number per 250 ml

Source: Natural Mineral Water, Spring Water and Bottled Drinking Water (England) Regulations
2007, Schedule 2, Part 2, Table C.
Notes:
These regulations apply to England. Corresponding regulations apply to Wales, Scotland and
Northern Ireland.
* The total viable colony count should be measured within 12 hours of bottling, with the sample of
water being kept at a constant temperature during that 12-hour period. Any increase in the total
viable colony count between 12 hours after bottling and the time of sale should not be greater than
that normally expected.
† In 72 hours on agar-agar or agar-gelatine mixture.
‡ In 24 hours on agar-agar.

likely to remain in their dominant market position but the demand for more niche
products containing botanical extracts such as 'elderfl ower pressé' is likely to
increase. This demand is partly driven by clever market positioning as products
for the sophisticated consumer, but also restrictions created by 'drink driving'
legislation.
Ready-to-drink products in an uncarbonated form are now more common than
in the past, principally because of developments in packaging technology that
have increased the scope of aseptic packaging. Uncarbonated products, even those
with added preservatives, are vulnerable to microbial spoilage, especially the
development of moulds. Sulfur dioxide, which was used as a permitted preservative
in soft drinks in many countries and was the most effective way of controlling
mould growth in these products, is now mostly banned except in some dilute-to-
taste products. Dimethyl dicarbonate is now available but has limited effectiveness
against moulds. Aseptic packaging offers more future scope for uncarbonated
products containing a wide range of extracts to exploit market opportunities.
Dilute-to-taste products are likely to remain as cost-effective products offering
the consumer a wide range of both traditional and new fl avours. Packaging is in
PET or glass where the product demands. The main future trend appears to be in
the development of products where preservatives have been removed and product
shelf life reduced accordingly.

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15.8 Sources of further information and advice
ASHURST P R (ed.) (1999), Food Flavourings , 3rd edition, Aspen, Gaithersburg, MD.
ASHURST P R (ed.) (2005), Chemistry and Technology of Soft Drinks and Fruit Juices , 2nd
edition, Blackwell, Oxford.