Food Service Operations-SFSPLearning Support :

Pasteurized Juice

Recommendation

Concern about unpasteurized and untreated juices, such as apple, cider and orange juices, is based on outbreaks of food borne illnesses caused by pathogenic microorganisms in products that have not been pasteurized or treated by non-thermal methods such as Ultra Violet light. Children and the elderly are at particular risk for serious illness, and even death, caused by these harmful microorganisms.

While there is no regulation that requires the use of pasteurized juices, the U.S. Department of Agriculture and the Minnesota Department of Education, Food and Nutrition Service strongly recommend that only pasteurized or treated juices be used in meals and snacks claimed for reimbursement through USDA nutrition programs. These juices are generally identified as pasteurized or treated on the product label.

The American Academy of Pediatrics supports the recommendation to use only pasteurized juice. This recommendation to use only pasteurized juice is consistent with the current Food Buying Guide for Child Nutrition Programs, Revised November 2001, page 2-43.

Under recent Food and Drug Administration (FDA) regulations on juice products, juices that are not pasteurized or treated are required to be processed using the application of Hazard Analysis and Critical Control Point (HACCP) principles to reduce food borne pathogens. These juices, often referred to as “natural juice,” will no longer be identified on the product label as unpasteurized and untreated.

If you have any questions about this recommendation, please contact FNS at 651-582-8526, 800-366-8922, or email to fns@state.mn.us .

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