A full load of frozen bread was refused due to a temperature deviation caused by a malfunction of the refrigeration unit.
Following a transport in a tanker, the apple juice was stored in a refrigerated silo. During the bottling process, qualitative disorders such as cloudiness were observed in the juice. A verification of the transport conditions was carried out (temperature, cleaning of the tank). Physicochemical and microbiological analyses were carried out in order to determine the origin of the turbidity. The results of the analyses highlighted a phenomenon of polymerization of the tannins. This oxidation of the juice was the result of a production defect (original defect), held before the loading in the tank of the valet. The phenomenon of oxidation causing organoleptic disorders, no recovery was authorized for the bottled juice.