Public health and nonpasteurized fruit juices.

Abstract:

:Well publicized outbreaks of foodborne illness have occurred in recent years due to consumption of commercial, nonpasteurized ("fresh" or "unpasteurized") fruit juices. Nonpasteurized and heat treated juices have been associated with at least 15 foodborne illness outbreaks since the early 1900s. Disease syndromes have included salmonellosis, typhoid fever, cyrptosporidiosis, Escherichia coli-related diarrhea, and hemolytic uremia. Mortality has occasionally occurred during these outbreaks. An increase in the number of reported outbreaks in recent years possibly reflects greater consumption of fresh juices and closer scrutiny of these products by medical and public health authorities. This article reviews the fruit juice borne outbreaks in the 1900s, methods to control pathogens, and regulatory issues related to production of nonpasteurized fruit juices in the U.S.

journal_name

Crit Rev Microbiol

authors

Parish ME

doi

10.3109/10408419709115132

subject

Has Abstract

pub_date

1997-01-01 00:00:00

pages

109-19

issue

2

eissn

1040-841X

issn

1549-7828

journal_volume

23

pub_type

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