What are the pros and cons of juice pasteurization?
— Sabrina Coolidge, Portland, OR Some consumers are skeptical of pasteurization because they are concerned that the heat treatment will compromise the nutritional value of juice. According to Odwalla, a natural juice company, there is an approximate 30 percent nutrient loss during pasteurization. But the U.S. Food and Drug Administration (FDA) maintains that untreated juices pose a health risk for consumers. The FDA says approximately 98 percent of juice on the market has been pasteurized, which kills harmful bacteria such as E. coli O157: H7 and Salmonella. Chris Murphy Illustration In 1996, California, Colorado and Washington experienced numerous outbreaks of E. coli infections caused by a batch of un-pasteurized Odwalla apple juice. The incident resulted in the death of one toddler, 14 life-threatening kidney illnesses and 30 lesser injuries. Odwalla now uses a process called “flash pasteurization,” which the company says kills only harmful pathogens, and retains more enzymes and v
