Abstrakt
The food safety issues of the high pressure pasteurized fruit/vegetable juices are the focus of this paper. The development of Hazard analysis and critical control points system for production of carrot, red beet and apple/broccoli/orange juice is given together with results of analysis of samples, challenge testing and storage tests.
The anti-mutagenic activity in vitro tests are also presented. Procedures have been established for the start-up of experimental production of mentioned juices for the Czech food market.
The development of other types of juices based on cruciferous vegetables is mentioned. The aim of this work is to provide the Czech population with information on functional foods that act against chemical mutagens, limiting carcinogenesis.