... 31,35,57,58 The design and implementation of HACCP and application of alternative processes provide the current strategy for microbial control and ensuring shelf life and safety of fruit juice and beverages. ... efforts to identify and review the kinetics and use of nonthermal alternative processes. 31 Most notably, as a part of the Þve-year contract between the Institute of Food Technologists (IFT) and ... 90% of their energy at a wavelength of 253.7 nanometers. Exposure of bacteria to UV results in cross-linking of the thymine dimers of the DNA in the organism, preventing repair of injury and...