A few others include Vibrio cholerae, Clostridium botulinum, yeast and hepatitis A. The most common pathogens in unpasteurized juice are E.coli O157 and O111, Salmonella, Cryptosporidium and norovirus. Other fresh fruit juices such as pineapple, carrot, coconut, cane sugar, banana, acai and mixed fruit juices have also made people ill. Most of these outbreaks involved unpasteurized juices and ciders such as apple cider, orange juice and lemonades. These outbreaks caused foodborne illness in 1,700 people and 2 deaths over a 20 year period (1990-2010). In Canada and the US, there were 29 recorded juice and cider outbreaks. They must be kept refrigerated and consumed by the best before date. These products have a short shelf life of a few days. Raw freshly pressed or squeezed juices are not heat treated and are described here as unpasteurized. This also allows the juice to keep longer as it destroys many of the microbes that can cause spoilage. Pasteurized juices have been heat treated to destroy pathogens (germs) and microbes that can make us sick. What is the difference between pasteurized and unpasteurized juice?
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