Public Health and Nonpasteurized Fruit Juices

Abstract

Well publicized outbreaks of foodborne illness have occurred in recent years due to consumption of commercial, nonpasteurized ("fresh" or "unpasteurized") fruit juices. Nonpasteurized and heat treated juices have been associated with at least 15 foodborne illness outbreaks since the early 1900s. Disease syndromes have included salmonellosis, typhoid fever, cyrptosporidiosis, Escherichia coli-related diarrhea, and hemolytic uremia. Mortality has occasionally occurred during these outbreaks. An increase in the number of reported outbreaks in recent years possibly reflects greater consumption of fresh juices and closer scrutiny of these products by medical and public health authorities. This article reviews the fruit juice borne outbreaks in the 1900s, methods to control pathogens, and regulatory issues related to production of nonpasteurized fruit juices in the U.S.

Enhancing antioxidant activity, microbial and sensory quality of mango (Mangifera indica L.) juice by γ-irradiation and its in vitro radioprotective potential

“…The outbreaks of food-borne diseases from consumption of fresh fruit juices have indicated the necessity for pasteurization of these products (Parish 1997). During the last decade, with increase in demand for nutritious, fresh-like food products with good organoleptic quality and an adequate shelf-life, processing by non-thermal techniques have been the major research focus.…”

Microbiological and chemical quality assessment of some commercially packed fruit juices sold in Nigeria

“…Fruit juice has increasingly been the source of serious food poisoning outbreak and fatalities. Unpasteurized juice have been implicated in outbreaks due to spp of Salmonella; E. coli, Clostridium, Cryptosporidium and Hepatitis A (Southgate, 1995;Parish, 1997;De Rover, 1998).…”

Survival of Escherichia coli O157:H7 ATCC 43895 in a Model Apple Juice Medium with Different Concentrations of Proline and Caffeic Acid

“…In addition, several outbreaks of STEC O157:H7 in North America in the 1990s have been linked to apple juice or apple cider (6,11,12,22,38). Although STEC O157:H7 was not recognized as a human pathogen until 1982, it is likely that an apple juice-associated outbreak of hemorrhagic colitis and hemolytic-uremic syndrome caused by STEC had already occurred in 1980 (33,37).…”

“…It is not clear why the presence of E. coli in apple juice and cider is associated with time. Many sources of contamination, both pre-and postharvest, have been suggested (7), including, for example, manured orchards (6,12,21,33), recycled flume water used in processing (21), and insects that contaminate bruised apple tissue (24). A recent study involving the hazard analysis of critical control point method suggested that E. coli was introduced into cider during in-plant processing, because the organism was not detected in incoming apples, but was found in 4 of 32 in-line samples and 3 of 17 bottled fresh cider samples (35).…”