Did you know that about 98% of all juice sold in the United States is pasteurized? Pasteurized juice is juice that has been previously heated to a high temperature for a very short period of time. Pasteurizing juice kills any pathogens, like E. Coli, which may be present in the fruit and juice.

Most people that use a juicer to make fresh home made juice do not pasteurize the juice. Many people do not like pasteurization as they believe that it kills beneficial nutrients in addition to potential pathogens. Further, most people do not have the time or inclination to boil fresh home made juice for up to one minute in order to kill any potential, but unlikely germs. If you do not pasteurize your home made juice, follow these safety steps to reduce the potential of bacterial contamination.

• Wash your hands thoroughly. Before starting, use soap and warm water and wash your hands for at least 20 seconds.
• Before juicing, wash the fruit thoroughly. Scrub the fruit. Use warm, soapy water, a small amount of dish detergent or even a very small diluted amount of chlorine bleach. After cleaning, rinse the fruit extremely well with clean water.
• Wash all utensils Before cutting, peeling, coring or halving the fruit, thoroughly wash all utensils and boards and the juicer equipment. Again, use warm, soapy water, a small amount of dish detergent or even a very small diluted amount of chlorine bleach.

  Published 1/11/2010 12:00:00 AM

  Tags: Safe Juicing