Pasteurized or unpasteurized juice: which presents a risk?

In the fresh food department or on a market, you can sometimes find “unpasteurized” fruit juices, presented as more natural. But this absence of heat treatment is not without consequences for food safety.

Pasteurization exists precisely to eliminate microorganisms that may be found in juice, especially when the fruits have not been perfectly washed or come from cultures close to farms.

Here's what pasteurization really changes, what risks are associated with unpasteurized juice, and who should be wary of it in particular.

What pasteurization does

Pasteurization consists of briefly heating a liquid to a temperature sufficient to destroy the majority of bacteria, yeasts and molds it may contain, without completely altering its taste. For fruit juices, this treatment targets bacteria in particular, such asEscherichia coli(E. coli) and some salmonella, which may be present on fruit skin or in the production environment.

A pasteurized juice, properly packaged and unopened, therefore has a very low bacterial risk compared to a juice that has not undergone any heat treatment.

The risks of unpasteurized juice

Unpasteurized juice may contain pathogenic bacteria even though it tastes good and looks normal.These bacteria are not systematically present, but their risk is never zero, especially for homemade juices from small productions where health control is less strict than in industry.

The symptoms of poisoning associated with this type of contamination generally include:

• Abdominal pain and cramps
• Diarrhea, sometimes severe
• Nausea or vomiting
• Fever

In the majority of cases in a healthy adult, these symptoms remain mild and pass within a few days. But that's not the case for everyone.

Who should especially avoid it?

Some populations are more vulnerable to complications from food poisoning and should avoid unpasteurized juices.

• Young children
• Pregnant women
• The elderly
• People who are immunosuppressed or have chronic illnesses

For these audiences, an infection that would remain mild in a healthy adult can lead to severe dehydration or more serious complications. When in doubt, it is reasonable to systematically prefer pasteurized juice for these profiles.

Our tips

►Always check the label

The words “pasteurized” or “unpasteurized” must appear on the packaging. In the absence of a clear indication, especially on a market, do not hesitate to ask the producer directly.

►Don't be fooled by looks or taste

Contaminated juice can look and taste exactly the same as healthy juice. The presence of pathogenic bacteria cannot be seen or felt necessarily.

►Keep unpasteurized juice cold at all times

If it has not been pasteurized, the juice must remain refrigerated without interruption from production to consumption, and be drunk quickly after opening.

Pasteurization remains the main barrier against bacteria potentially present in fruit juice: a simple choice that makes a real difference in terms of safety, especially for the most fragile audiences.

You can also read:How long does fresh orange juice keepandThe benefits of carrot juice.

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