【正文】 were found in unpasteurized juice products (Vojdani, . et al., 2008).coliC: 1. Presence of pesticide residue and heavy metal such as lead copper. 2. The presence of patulin that is caused by mechanical injury of apple.Choose an approved supplier who could provide a specification of products.YESRegulation (EC) No 396/2005 rules the amount of residue for heavy metal.The mycotoxin patulin is always found in apple juice manufacture (Buchanan, J. R. et al., 1974). Patulin has been reported to cause neurotoxic, immunotoxic, genotoxic and gastrointestinal effects (J. Hopkins (1993).P: Presence of metal, stone, glasses and other foreign bodies.Choose an approved supplier who could provide a specification of products.NOPRPs could be used to remove foreign body (GMP)2. Storage (Refrigerated)B: 1. The presence of pathogens in the process of storage. 2. The presence of parasites such as E. coli and Cryptosporidium parvum because of contamination.Storage at low temperature (under 7176。O157:H7 can survive for several days in acidic pH between and .Acid Stressed SalmonellaE.brain damage in longterm exposure (Anon, 2013).CrosscontaminationCrosscontamination is also a concern during the process of juices. It may happen when the process line or equipment used for food that contain allergenic ingredients (peanuts, milk, egg, etc.) still used for making apple juice without adequate cleaning before processing the apple juice again. (FDA, 2004). If the person who is allergic to certain ingredients consumed, the undeclared apple juice would lead to a serious allergic reaction in, such as sneezing, wheezing, skin rashes and swelling. (Sampson, 1999). Control Measures for Chemical HazardsIn order to eliminate or reduce these above hazards to an acceptable level, it is necessary to take certain control measures for the whole process of apple juice production under the Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs). Patulin hazards can be controlled via supplier guarantee (apples harvested to exclude fallen fruit), monitoring apples to ensure they are free of core rot during storage and sorting or trimminghealth problems ranging Federal Register, 2001). As alternative, nonthermal technologies such as UV irradiation is a cost effective means, and without loss of nutrition content and mouth feel of apple juice (Donahue et al., 2004). Moreover, as mentioned, C. parvum oocysts seems more resistant to typical thermal processing. Thus, the heat treatment of 160 degrees F for 6 seconds is remended to achieve a 5log reduction for oocysts of C. parvum for apple juice pH values of or less (FDA, 2004). Chemical HazardsChemical hazard involves pounds that can cause illness or hurt caused by immediate or longterm exposure. It could happen at any stage during apple juice production. Chemical hazards in apple juice can be classified into naturallyoccurring chemicals and Unintentional or incidental chemical additives (Juice HACCP Alliance, 2002). The amount or types of chemicals decide whether it is a hazard or not. NaturallyOccurring ChemicalsIn apple juice, this kind of hazards usually refers to Patulinfungi produced mycotoxin relate to apples and apple products which is an ordinary spoilage microorganism P. expansum (Wouters and Speijers, not dated).The presence of high levels of patulin usually occurred in rotting and moldy apples, or apples that are not stored properly. Patulin could remain in the juice if the above types of apples are used to produce juice, since it is thermal stable, particularly under acid condition. As the juice PH is , therefore thermal processing such as pasteurization steps cannot thoroughly destroy patulin. Thus, raw apple receipt, storage and inspection processes have the great potential possibility to introduce patulin.According to Commission Regulation (EC) No 1881/2006, 50μg/kg is the maximum limit for patulin in fruit juices and drinks containing apple juice or derived from apple in EU. An exceed an intake of patulin over , mania, vomiting. (Wouters and Speijers, not dated) Unintentional or Incidental Chemical AdditivesUnintentional or incidental chemical additives involve agricultural chemicals, toxic elements and crosscontaminants.Agricultural ChemicalsOrganophosphorus pesticides (OPPs) are one of the most important and widely used classes of agricultural pesticides. Organophosphorus pesticides (OPPs) act as one of the most classes of agricultural pesticides are widely used in agricultural production. Methamidophos, chlorpyrifos and parathionmethyl are frequentlyused OPPs during apple growth, left a bit as residues in the apples and apple juice at last. OPPs have been known to be cytotoxic, genotoxic reproductively toxic and immunotoxic, Therefore, under (Regulation (EC) No 396/2005), the maximum residue for parathionmethyl is mg/kg and (vary depend on the product). If people intake apple juice exceed the limited amount of these residues, it will lead to central nervous system poisoning with acute symptom like nausea, a, etc. (Chen et al., 2008) (Liu et al, 2007)Toxic Elements and CompoundsLeadApple juice can be contaminated when leadcontaminated apples were used during the production of making juice. Lead contamination of apple juice can happen due to past usage of lead in agricultural settings. For instance, apples grown on these sites with past persistent leadcontaminated soil would contain elevated lead levels. Besides, lead contamination of apples may also be introduced from airborne lead. For instance, when produce are handled at sites where leaded fuel are used by vehicles or exposed to excessive emissions from the equipment (FDA, 2004). The limit for the lead in apple juice is 50ppb ( The Codex Alimentarius Commission), exceed absorption of lead may result in certain adverse effect, such as slow cognitive development, behavioural problems, lead is par