Difference between revisions 303826 and 303827 on testwiki

[[File:Apple juice with 3apples.jpg|thumb|Apple juice with 3 [[apple]]s]]
[[Image:Applejuice f83e1c36ea.png|thumb|Clarified apple juice, from which [[pectin]] and [[starch]] have been removed, in a plastic bottle]]
(contracted; show full) cider.<ref>[http://www.straightdope.com/classics/a2_048.html What's the difference between apple juice and apple cider?], ''The Straight Dope''. Retrieved 2008-02-20.</ref> In other places such as New Zealand, Australia and the United Kingdom, apple cider is an alcoholic beverage.  The alcoholic beverage referred to as ''[[cider]]'' in these areas is usually referred to as ''hard cider'' in the United States.

==Pasteurization==

Because apple juice is acidic (with a pH of 3.4) it can be [[pasteurization|pasteurized]] for less time or at lower temperatures than many other juices. For this purpose, the U.S. [[Food and Drug Administration]] recommends the following thermal processing times and temperatures in order to achieve a 5-log reduction of Cryptosporidium parvum as this parasite is more heat resistant than E.coli 0157:<ref>FDA Pasteurization Regulation [http://extension.psu.edu/food/safety/course-follow-up-information/juice-haccp-resources/food-safety-juice-haccp-regulations/FDA%20Recommended%20Pasteurization%20Time.pdf]</ref>

*160° F for at least 6 seconds, 
*165° F for at least 2.8 seconds, 
*170° F for at least 1.3 seconds, 
*175° F for at least 0.6 seconds, 
*180° F for at least 0.3 seconds,

==Unpasteurized juice and foodborne illnesses== 
From 2000 to 2010 there were over 1700 cases in North America of illnesses related to drinking unpasteurized juice and ciders. The pathogens related to these foodborne illnesses included parasites, bacteria, and viruses. The most common pathogens were [[Escherichia coli O157:H7|E.coli 0157]] and 0111, [[Salmonella]], [[Cryptosporidium]], [[Clostridium botulinum]], and [[Hepatitis A]]. Pathogens can be spread in a number of ways, such as contamination where the fruit is grown, being carried in contaminated containers, or due to poor handling and washing.<ref name=healthlinkbc>Unpasteurized Fruit Juices and Ciders [http://www.healthlinkbc.ca/healthfiles/pdf/hfile72.pdfIt is commonly believed that refrigeration of juice alone is enough to keep the juice safe for consumption. Refrigeration is good as it can slow the growth of some microorganisms such as bacteria, yeast, and mould; however it will not be able to destroy stronger pathogens such as E. Coli 0157 that can cause serious illnesses, or in some severe cases, death. Pasteurization is the most effective way to ensure proper destruction of disease-causing microorganisms. Pasteurization, unlike complete sterilization, is not intended to kill all microorganisms, but rather to reduce the number of pathogens so they lose the ability to cause illness. Most commercially processed juices are safely heated at about 185° F for 16 seconds to ensure complete destruction of yeast, bacteria, and mold. 

Apple juice in particular is acidic, with a pH of 3.4, therefore it requires less thermal processing to kill microorganisms as only the strong pathogens are able to survive in an acidic environment. For this purpose, the FDA recommends the following thermal processing times and temperatures in order to achieve a 5-log reduction of Cryptosporidium parvum as this parasite is more heat resistant than E.coli 0157:  <ref>FDA Pasteurization Regulation [http://extension.psu.edu/food/safety/course-follow-up-information/juice-haccp-resources/food-safety-juice-haccp-regulations/FDA%20Recommended%20Pasteurization%20Time.pdf]</ref>

*160° F for at least 6 seconds, 
*165° F for at least 2.8 seconds, 
*170° F for at least 1.3 seconds, 
*175° F for at least 0.6 seconds, 
*180° F for at least 0.3 seconds,

==Unpasteurized juice and foodborne illnesses== 
From 2000 to 2010 there were over 1700 cases in North America of illnesses related to drinking unpasteurized juice and ciders. The pathogens related to these foodborne illnesses included parasites, bacteria, and viruses. The most common pathogens were E.coli 0157 and 0111, Salmonella, Cryptosporidium, Clostridium botulinum, and Hepatitis A. E.coli 0157 can cause permanent kidney damage, hemolytic uremic syndrome, or even death in extreme cases. Clostridium botulinum bacteria causes botulism which impairs nerve transmission and can cause death in severe cases. 
E.coli 0157 bacteria is usually found in cattle feces that contaminate the fruit from which the juice is made, such as apples, in several ways. These ways include: fruit picked up from the ground where cattle have been,  fertilizers made from animal feces, or from being carried in a container contaminated with the E.coli bacteria. Other pathogens are spread in similar ways, such as Cryptosporidium spread by cattle, Salmonella spread by birds, or Clostridium botulinum from the soil. Other pathogens can be spread by humans due to poor handling and washing, such as Hepatitis A. These risks of illnesses are particularly high in infants and young children, pregnant women, and people with a weak immune system, such as those living with HIV, and are recommended to not consume unpasteurized juice and to keep their pasteurized juice refrigerated. 
<ref name=healthlinkbc>Unpasteurized Fruit Juices and Ciders [http://www.healthlinkbc.ca/healthfiles/pdf/hfile72.pdf]</ref>

==Packaging==
After an appropriate thermal sterilization and preservation method is conducted, apple juice is packaged in glass, metal, or aseptic processing containers such as Tetra Pak. The most common packaging method for apple juice is aseptic packaging in Tetra Pak. Tetra Pak are cartons made with laminated plastic, aluminum, and paper. The aseptic package is sterilized prior to filling with pasteurized juice, and is done in an environment free of potentially contaminating bacteria. The flat packaging material passes through a bath of heated hydrogen peroxide (concentration of 30%) at 70° C for approximately 6 seconds. Following this, hydrogen peroxide is eliminated from the packaging material. Tetra Pak allows liquid food products to retain their color, texture, and nutritional value for at least 6 months, thus creating shelf-stable products, without the use of preservatives or even the need for refrigeration. Aseptic packaging is popular as it is cost-efficient and cheaper to produce than glass or metal containers, and creates a packaging that lengthens the shelf-life of liquid products such as apple juice. 

Aseptic packaging is considered a major advancement in packaging technology around the world as it makes shipping of liquid products more convenient. In North America, aseptic packaging took a while to gain popularity as people have been used to the consumption of “fresh” juice in glass containers stored in refrigerators with the assumption that carton-packed liquids contain more preservatives than glass-packed ones. More recently, however, North American consumers’ attitudes changed towards aseptic packaging with the increased consumption of juice boxes that have a spill-proof design that is child-friendly, easy to store, and inexpensive. After understanding the process of aseptic packaging, North American consumers began to understand that refrigeration is not the only method of liquid preservation, and that aseptic packages are free of preservatives due to the high-heat treatment applied to sterilize the products in the first place prior to packaging them.<ref>Tetra Pak [http://www.tetrapak.com/us]</ref>

==Storage==

To ensure that customers enjoy their apple juice as fresh as possible, it is important to consume the juice by the date provided on the label. When the juice is first purchased, it can be stored in a dark, cool place, such as a pantry or cupboard, to delay the degradation of the product <ref>[http://www.eatbydate.com/drinks/fruit-juice-shelf-life-expiration-date/]</ref>. If the juice is not consumed right away, the appearance, texture, or taste of the juice might chan(contracted; show full){{Reflist}}

{{Commons category|Apple juice}}

{{fruit juice}}
{{Apples}}
[[Category:Apple products]]
[[Category:Fruit juice]]