Chapter 12 - Microbiological Safety of Unpasteurized Fruit and Vegetable Juices Sold in Juice Bars and Small Retail Outlets

Abstract

Unpasteurized juice has gained considerable popularity mainly due to the demand for more freshlike foods that have not been subjected to processing methods that may lead to loss of flavor and vitamins. These juices, such as traditional commercial juices, are minimally processed and may not be subjected to heat pasteurization. Consequently, these juices have a shorter shelf life compared with traditional juice products and are sold in juice bars or retail stores. Juice retailers that sell directly to consumers are not covered by Juice Hazard Analysis and Critical Control Points (HACCP) regulations. Under Juice HACCP regulations, juice processors are required to identify chemical, physical, and microbiological hazards that could possibly contaminate the product. Juice processors must prevent, reduce, or eliminate these hazards and achieve a 5-log reduction in the number of potential pathogens in the final juice product. Juices that have not been processed to achieve a 5-log reduction in the number of potential pathogens must include a warning label stating that, “this product has not been pasteurized and, therefore, may contain harmful bacteria which can cause serious illness in children, the elderly, and persons with weakened immune systems.” Despite all the perceived benefits associated with unpasteurized juices, these products may be vehicles for pathogenic microorganisms due to the lack of processing and antimicrobials typically added to pasteurized juice. To circumvent the adverse affects of heat treated juices, research has been conducted that evaluates nonthermal interventions. These nonthermal interventions include high pressure processing, ultraviolet light, pulsed light, pulsed electric field, supercritical carbon dioxide, and ozone. In addition, the use of natural antimicrobials has gained in popularity.