Can pathogens like E. coli 0157:H7 and Salmonella survive the processing required to produce shelf-stable juices?
No. Normally shelf-stable juices are hot-filled. The juice is heated to temperatures generally above 170° F and then poured into the container, which is immediately capped. The heat from the juice sterlizes the container during a holding period before cooling. That high temperature is far above the heat required to completely inactivate pathogens like E. coli 0157:H7 and Salomonella, which have caused outbreaks involving unpasteurized juices.
