Information

September 2000

Unpasteurized fruit juice and cider - Frequently asked questions

Q1 What is the concern with unpasteurized fruit juice and cider?

A1 In Canada, two separate outbreaks of foodborne illness in 1980 and 1998 - each involving about 14 cases - were associated with unpasteurized apple cider. In the 1998 outbreak, E. coli O157:H7 was the identified strain of bacteria that caused illness. In the U.S.A in 1996, three outbreaks of illness resulting from E. coli O157:H7 were linked to unpasteurized apple juice and cider. One of these outbreaks also affected several Canadians. Salmonella is another type of bacteria that has been associated with illnesses in Canada and has been linked to unpasteurized fruit juices. In the U.S.A. in 1999, an outbreak of illness resulting from Salmonella was linked to unpasteurized orange juice which also affected some consumers in Canada.

Q2 How does juice or cider become contaminated with bacteria?

A2 Contamination can occur in different ways:

• Windfall fruit can become contaminated if harmful bacteria are present on the ground. As an example, contamination of the fruit can come from animal droppings because cattle, deer, and sheep are the most common reservoirs for E. coli 0157:H7. However, birds, rodents, and insects can also carry the bacteria. If contaminated fruits are used to make unpasteurized juice, the bacteria are then transferred to the juice or cider during pressing.
• Products can become contaminated with disease-causing bacteria such as Salmonella and E. coli 0157:H7, if water used is from a bacteria-contaminated water source in or near the orchard (for example, irrigation of an orchard from a contaminated pond).
• Poor hygiene or sanitation practices in the orchard, in transportation, or at the processing establishment may also contribute to contamination.

Q3: How can consumers tell the difference between unpasteurized and pasteurized fruit juice products?

A3 Pasteurized juice and cider have been treated to kill harmful bacteria and prolong shelf-life and do not pose a risk to health. These products are generally packaged in bottles, cans, and juice boxes and can be found unrefrigerated on grocery store shelves. Concentrated juice and juice from concentrate are also pasteurized. Some pasteurized products will be labelled as such, but others may not be.

Most unpasteurized fruit juice and cider can be purchased as freshly pressed juice or cider from local orchards, cider mills, roadside stands, juice bars and sometimes in refrigerated cases or on ice in the produce sections of grocery stores. With a new Health Canada voluntary policy in place, producers are encouraged to label unpasteurized products "UNPASTEURIZED"/"NON PASTEURISÉ", so that consumers can look for these words on the label and make a more informed decision about whether or not to buy the product.

Q4 Who is most at risk of contracting illness from unpasteurized fruit juice and cider?

A4 Young children, the elderly and people with weakened immune systems are at greater risk of complications from illness that could result from contaminated juice or cider.

Q5 What are the symptoms of an E. coli O157:H7 infection?

A5 Within two to 10 days of consuming food or water contaminated with E. coli O157:H7, people may develop stomach cramps, vomiting and have a mild fever. Some may also experience bloody diarrhea. Together, these symptoms may describe hemorrhagic colitis, the first syndrome linked to this infection. Most people recover within seven to 10 days. However, this strain of E. coli produces a toxin in humans that can break down the lining of their intestines and damage their kidneys. Roughly 10 per cent, mostly children, develop hemolytic uremic syndrome (HUS). Some HUS victims may require blood transfusions and kidney dialysis. Some may have seizures or strokes. Most people who develop HUS recover and do not need to continue dialysis; however, it may be fatal for others. Some may live with permanent kidney damage or other effects.

(For more information, see the E. coli fact sheet on the CFIA's web site - http://inspection.gc.ca/english/corpaffr/foodfacts/juicee.shtml). You may also wish to contact the Canadian Kidney Foundation for more information on E. coli O157:H7.

Q6 What are the symptoms of Salmonella infections?

A6 Symptoms arising due to salmonellosis may include non-bloody diarrhea, abdominal cramps, vomiting and fever. Illness may last from one to four days and individuals may feel better within five to seven days. However, young children, the elderly, and the immunocompromised can be fatally afflicted within a short time frame

Q7 What is being done to reduce the possibility of contamination?

A7 Health Canada has developed a policy that encourages producers of unpasteurized juice and cider to follow a defined Code of Practice for the hygienic production and distribution of their product and to label their products as "unpasteurized"/"non pasteurisé". The policy also involves a consumer education campaign to raise awareness about the potential risks associated with these products, especially for vulnerable groups.For more information, visit the Health Canada web site.

Q8 What is the Code of Practice?

A8 The Code of Practice for the Production and Distribution of Unpasteurized Apple and Other Fruit Juice/Cider in Canada was developed to outline the steps producers, processors, distributors and retailers can take to reduce possible contamination. The Canadian Food Inspection Agency is responsible for monitoring the use of the code. Most producers of unpasteurized juices and ciders follow the Code of Practice that outlines a set of good manufacturing practices they can follow to avoid contamination of their products by harmful bacteria. Some of the key elements that are important for producers to note:

• avoid using fruit that has dropped to the ground;
• wash, brush and rinse fruit;
• clean and sanitize equipment;
• label products properly; and
• keep unpasteurized products refrigerated.

Q9 What can consumers do if they are unsure about a fruit juice product?

A9 If you are not sure if the juice or cider was pasteurized, look for the words "unpasteurized" and "non pasteurisé" on the label.

If there is no indication on the label, ask the vendor or phone the information number displayed on some products.

If you discover the fruit juice product is unpasteurized, find out if the Code of Practice was followed.

If the information is incomplete or if you are not satisfied with the answers, you need to consider the risk of consuming the product.

People in a vulnerable group are advised to drink pasteurized juice and cider or bring unpasteurized juice and cider to a boil before consuming it. This group includes young children, the elderly, and people with weakened immune systems.

Q10 Will refrigeration or freezing unpasteurized juices/cider make it safe (destroy harmful bacteria)?

A10 No. Refrigeration or freezing of these products does not eliminate harmful bacteria. While refrigeration or freezing can not make unpasteurized juice safe, storage of these juices at refrigeration temperature or lower is important to minimize the multiplication of harmful bacteria that may be present. Also, to ensure freshness and quality in general, you should always refrigerate juices and ciders and respect the "best before" dates.

Q11 What can consumers do to protect themselves?

A11

Boil unpasteurized juice or cider before consuming it if you want to take extra precautions.

Avoid serving unpasteurized products to those most at risk (young children, the elderly, people with weakened immune systems).

Don't rely on freezing or refrigeration to make unpasteurized juices or ciders safe.

Do refrigerate these products and respect the best before dates.

See a doctor immediately at the first sign of illness from food contamination (stomach cramps, vomiting, fever, diarrhea). These symptoms can occur within two to 10 days of consuming contaminated food.