The pathogens related to these food-borne illnesses included parasites, bacteria, and viruses. Unpasteurized juice and foodborne illnessesįrom 2000 to 2010, there were over 1700 cases in North America of illnesses related to drinking unpasteurized juice and ciders. Food and Drug Administration recommends the following thermal processing times and temperatures in order to achieve a 5- log reduction of Cryptosporidium parvum as this parasite is more heat resistant than E.coli 0157: Pasteurizationīecause apple juice is acidic, typically with a pH of 3.4, it can be pasteurized for less time or at lower temperatures than many other juices.

In cases where the apple juice is treated enzymatically, the typical class of enzymes used are pectinases.

Apple juice is then filtered, with the number of solid particles remaining partly defining the difference between apple juice and apple cider. Depending on the company and end-product, the apples can be processed in different ways before pressing. The apples are then pressed and juiced right away to avoid spoilage. After the apples are picked, they are washed and transported to the processing facility. Approximately two medium McIntosh apples produce around 200 millilitres (7.0 imp fl oz 6.8 US fl oz) of juice. A common cultivar used for apple juice is the McIntosh.

3 Unpasteurized juice and foodborne illnessesĪpples used for apple juice are usually harvested between September and mid-November in the Northern Hemisphere and between February to mid-April in the Southern Hemisphere.

Unfiltered apple juice