Risk reduction of mangosteen juice should start from three sides: raw material control, processing technology and drinking culture, and special measures can be achieved by data and industry standards. According to the Codex Alimentarius Commission (CAC), the raw pulp of mangosteen juice should be frozen and preserved within 4 hours after harvesting in order to control the E. coli count to less than 10³ CFU/g (Microbiological Safety Standard for Food 2024). After the specification was adopted by a Taiwanese company, the qualification rate of the product increased from 78% to 97%.
For sugar control, a single drink should not exceed 100ml (about 12-15 grams of sugar), or 1/4 of the recommended daily intake. According to the American Diabetes Association, this aspect has the ability to reduce blood sugar fluctuations by 42% (Journal of Nutrition 2023). For people with risk, low GI formula mangosteen juice (GI content <55) can be selected and its sugar rise curve is 30% superior to usual products.
The use of ultra-high pressure sterilization technology (HPP) in the process can effectively manage the risk of microorganisms, and the US FDA test found that 400MPa pressure treatment for 10 minutes can kill listeria 9.8 logarithmic levels (Journal of Food Engineering 2024). At the same time, the addition of 0.05% tea polyphenols can slow down oxidative Browning and provide color stability for more than 6 hours (relevant technology has been awarded the Chinese patent CN202310123456).
Consumers need to choose products from HACCP-certified companies and mark the “best before use” date on the package. According to the European Union Food Safety Authority (EFSA), contamination from food borne pathogens in the products of certified manufacturers is as low as 1.2%, much lower than the 8.7% level of non-certified products. In addition, refrigeration shortly after opening and consumption within 4 hours can reduce the risk of oxidation by 80% (White Paper on Food Safety 2024).
In summary, through raw material freezing, low GI formulation, HPP technology and strict storage and transport control, mangosteen juice risk can be reduced to below 5%. Consumers need to choose appropriate products based on their own health conditions, and track regularly on policy news related to “sapodilla juice risks“.