Is it okay to drink unpasteurized orange juice? The Hidden Risks and Benefits

January 14, 2026 •

4 min read

According to the U.S. Food and Drug Administration (FDA), roughly 2% of juice sold in the United States is unpasteurized. Understanding whether it is okay to drink unpasteurized orange juice depends heavily on your health status and the safety precautions taken during its production.

Quick Summary

This article explores the critical food safety risks, including harmful bacteria like E. coli and Salmonella, associated with unpasteurized orange juice. It also covers the potential benefits, identifies vulnerable groups who should avoid it, and provides guidance for safer consumption and home juicing.

Key Points

Foodborne Illness Risk: Unpasteurized orange juice carries a higher risk of containing harmful bacteria like E. coli and Salmonella due to the lack of heat treatment.
Vulnerable Groups Should Avoid: Pregnant women, young children, older adults, and those with compromised immune systems are at a greater risk of severe illness from untreated juice and should choose pasteurized options.
Fresher Flavor vs. Safety: Raw juice often has a fresher taste and higher levels of heat-sensitive nutrients, but these benefits must be weighed against the potential safety risks.
Homemade Doesn't Mean Safe: Even fresh-squeezed juice made at home can be contaminated. Always wash fruit thoroughly and sanitize equipment to minimize risk.
Check for Warning Labels: Packaged unpasteurized juice is required to have a warning label. For juice sold by the glass, like at farmers' markets, always ask the vendor if it has been pasteurized.
Know How to Store: To reduce risk, unpasteurized juice should be kept refrigerated and consumed quickly, ideally within 24–48 hours.

Understanding Pasteurization and Its Role

Pasteurization is a heat-treatment process that kills harmful bacteria and other pathogens, such as E. coli, Salmonella, and Listeria, that can contaminate juice during production. For commercial products, this process significantly reduces the risk of foodborne illnesses and extends the product's shelf life. However, unpasteurized, or 'raw', juice skips this crucial step. Instead, some producers may use High-Pressure Processing (HPP), a non-thermal method that also destroys pathogens while better preserving flavor and nutrients. The key takeaway is that without some form of pathogen-killing treatment, the juice remains a potential vehicle for bacteria and viruses present on the fruit's surface or introduced during processing.

The Health Risks of Drinking Unpasteurized Orange Juice

While a healthy adult's immune system can often fight off minor bacterial exposure, the risks associated with unpasteurized orange juice can be severe for certain groups. Outbreaks linked to untreated orange juice have occurred, with instances tracing back to contaminated processing equipment. A study cited by Healthline found that a significant portion of unpasteurized juice samples were contaminated with bacteria, including E. coli. The most dangerous pathogens include:

E. coli O157:H7: Can cause severe cramps, bloody diarrhea, and kidney failure.
Salmonella: Can lead to fever, diarrhea, and abdominal cramps.
Listeria monocytogenes: Especially dangerous for pregnant women, as it can cause miscarriage or stillbirth.
Cryptosporidium: A parasite that can cause a diarrheal disease.

These pathogens can originate from contaminated water, animal feces in farm environments, or unhygienic handling and processing.

Unpasteurized vs. Pasteurized Orange Juice: A Comparison


Feature	Unpasteurized Orange Juice	Pasteurized Orange Juice
Food Safety	Higher risk of bacterial contamination from E. coli, Salmonella, etc..	Low risk of foodborne illness due to heat treatment.
Flavor Profile	Fresher, more vibrant, and natural taste.	Can have a slightly "cooked" taste, sometimes with added flavors to compensate.
Nutrient Content	Potentially higher levels of heat-sensitive vitamins (e.g., Vitamin C) and enzymes.	Minimal nutrient loss, still a valuable source of vitamins and minerals.
Shelf Life	Very short; typically 2–3 days when refrigerated.	Much longer; can last weeks or months when properly stored.
Appearance	Often cloudier and may contain more sediment.	Generally clearer due to processing.
Cost	Typically more expensive due to shorter shelf life and handling.	Generally more affordable due to economies of scale and longer shelf life.
Warning Label	Packaged products often require a warning label by law.	No warning label required.

Can you drink unpasteurized orange juice from your own tree?

Making juice at home might seem safer, but it still carries risks. Harmful bacteria can be present on the fruit's outer surface, and the process of juicing can transfer these microorganisms into the juice. Contamination can occur if:

The fruit is not thoroughly washed before juicing.
Equipment (juicer, cutting board, knives) is not properly sanitized.
The fruit has fallen on the ground, potentially picking up bacteria from the soil.

To minimize risks, always wash hands and produce thoroughly, and sanitize all equipment before use. For vulnerable individuals, even homemade juice should be pasteurized by heating it to 160°F (71°C) for several seconds.

How to Safely Consume Unpasteurized Juice

If you are not in a high-risk group and wish to drink unpasteurized juice, follow these guidelines to minimize health risks:

Purchase from Reputable Sources: Buy from vendors who follow strict hygiene and safety protocols. The FDA does not require warning labels for juice sold by the glass at farmers' markets or juice bars, so it's wise to inquire about their safety practices.
Refrigerate Immediately: Store the juice in an airtight container in the refrigerator immediately after purchase.
Consume Quickly: Drink the juice within 24–48 hours, as bacteria can multiply over time, even in the cold.
Check the Label: For packaged juice, look for a warning label that says, "This product has not been pasteurized and therefore may contain harmful bacteria...".

Conclusion: Making an Informed Choice

Deciding whether it's okay to drink unpasteurized orange juice comes down to balancing perceived benefits against real, albeit small, health risks. While unpasteurized juice offers a fresher flavor and potentially higher levels of certain vitamins, the risk of serious foodborne illness from pathogens like E. coli and Salmonella is a significant drawback. For the general population, this risk is minimal but present. For vulnerable individuals, including pregnant women, young children, the elderly, and those with weakened immune systems, unpasteurized juice is not recommended. The safest option for these groups is always pasteurized juice. Ultimately, an informed consumer can weigh the risks and rewards to make the best choice for their personal health and safety. For more information on food safety, consider visiting the official FoodSafety.gov website.

Frequently Asked Questions

Pasteurized juice has been heated to a specific temperature to kill harmful bacteria, extending its shelf life and ensuring safety. Unpasteurized juice is untreated, potentially carrying harmful pathogens but sometimes offering a fresher taste.

Yes, unpasteurized orange juice can cause foodborne illness. It may contain harmful bacteria like E. coli, Salmonella, and Listeria, which can lead to severe gastrointestinal issues, especially in vulnerable populations.

The FDA and other health organizations advise pregnant women, young children, the elderly, and individuals with weakened immune systems to avoid unpasteurized juice due to the higher risk of severe illness.

Typically, fresh-squeezed juice from these locations is unpasteurized and not required to have a warning label. It's important to ask the vendor directly about their process if you are concerned.

Yes, boiling unpasteurized juice at home for at least one minute can kill harmful bacteria, making it safer to consume, particularly for those in high-risk groups.

Look for a warning label on packaged products that explicitly states it is unpasteurized. You can also identify it by its shorter shelf life, typically found in the refrigerated section, and often cloudier appearance with more sediment.

No, pasteurization causes only minimal loss of heat-sensitive nutrients like Vitamin C. Pasteurized juice remains a valuable source of vitamins and minerals, and the nutritional difference is often negligible.