Virginia Polytechnic Institute and State University
Fresh, unpasteurized fruit juices hold a favorable appeal to many consumers due to their distinct flavor characteristics and perceived nutritional superiority. Producers of unpasteurized juice have traditionally relied upon a juice's inherent acidity to render their product microbiologically safe. However, documented outbreaks of Salmonella and Escherichia. Coli O157:H7 associated with un-pasteurized juices have dispelled this belief. This paper studies and concludes that Hydrogen peroxide shows promise as an antimicrobial agent for Salmonella spp. in orange juice, and E. coli O157:H7 in apple cider and white grape juice, though sensory concerns may negate its potential use in apple cider and purple grape juice.