What kind of juice is unpasteurized and where can you find it?

December 28, 2025 •

4 min read

While roughly 98% of juice sold in the U.S. undergoes pasteurization, the remaining 2% is unpasteurized, meaning it is not treated to kill harmful bacteria. Fresh-squeezed options at farmers' markets and juice bars fall into this category, making it crucial to understand the types of unpasteurized juice and its associated risks.

Quick Summary

Unpasteurized juice is raw, freshly-squeezed juice that avoids heat treatment, which retains a fresher taste but may contain harmful bacteria. It is frequently found in refrigerated sections, farms, and health stores, carrying a higher foodborne illness risk than pasteurized varieties.

Key Points

Fresh Squeezed and Raw: Unpasteurized juice is any freshly pressed or squeezed juice that has not been heat-treated, including apple cider, orange juice, and juice bar creations.
High-Risk for Bacteria: Because it is not treated, unpasteurized juice carries a higher risk of containing harmful bacteria like E. coli and Salmonella.
Look for Labels and Location: Packaged unpasteurized juices are legally required to carry a warning label in the U.S. and are always found in the refrigerated section due to their short shelf life.
Vulnerable Groups Beware: The FDA advises that pregnant women, children, older adults, and those with weakened immune systems should not consume unpasteurized juices.
Taste vs. Safety Trade-off: Unpasteurized juices have a fresher flavor but present food safety concerns, while pasteurized juices are safer but may have a slightly altered taste profile.
HPP is an Alternative: High-Pressure Processing (HPP) offers a non-thermal method to kill bacteria in juice, preserving freshness without the heat of traditional pasteurization.

Understanding the Raw and Untreated Nature of Unpasteurized Juice

Unpasteurized juice is juice in its rawest, most natural state. It is made by pressing or squeezing fruits and vegetables without pasteurization, a heat treatment designed to eliminate harmful microorganisms like E. coli, Salmonella, and Listeria. The lack of heat preserves the juice's fresher flavor and higher levels of some heat-sensitive nutrients, but it also means that any bacteria on the raw produce or introduced during juicing can survive and potentially cause foodborne illness.

Common Types of Unpasteurized Juice

Many different types of juice can be unpasteurized. The key is their lack of heat treatment, which is why they are often sold as 'raw' or 'fresh-squeezed.'

Apple Cider: Often found seasonally at cider mills, orchards, and farmers' markets, raw apple cider is a classic example. Unlike shelf-stable apple juice, which is pasteurized, fresh cider is typically raw and must be kept refrigerated.
Fresh-Squeezed Orange Juice: Many juice bars and some restaurants advertise freshly squeezed orange juice, which is often served unpasteurized. Unless explicitly labeled otherwise, these drinks should be treated as untreated.
Juice Bar and Smoothie Blends: Green juices, fruit smoothies, and vegetable juices from juice bars are almost always unpasteurized. They are made to order from raw produce, emphasizing their fresh, unprocessed nature.
Coconut Water: Some producers of coconut water sell a raw, unpasteurized version that has a shorter shelf life and must be refrigerated.
Farm-Market Products: Many roadside stands and markets offer a variety of raw fruit and vegetable juices made on-site, including carrot, pineapple, and other seasonal blends.

Where to Find and Identify Unpasteurized Juice

Unpasteurized juice can be distinguished from its pasteurized counterparts by its appearance, location, and, most importantly, its labeling.

Look for Warning Labels: In the U.S., packaged unpasteurized juices sold in grocery stores are required to carry a specific warning label stating that the product has not been pasteurized and may contain harmful bacteria.
Check the Location: Unpasteurized juices have a very short shelf life (typically only a few days) and must be refrigerated constantly. You will almost always find them in the refrigerated section of a grocery store or at venues where they are made fresh, like juice bars, farmers' markets, and cider mills.
Appearance and Taste: Raw, untreated juices often have a cloudier appearance due to pulp and sediment, and a fresher, more vibrant flavor profile.

The Risks for Vulnerable Populations

Because of the potential presence of harmful bacteria, unpasteurized juices pose a significant health risk, especially for vulnerable individuals. The FDA and health authorities strongly advise against their consumption by these groups.

Pregnant women: Can experience serious illness, which can also harm the unborn baby.
Young children (under 5 years of age): Their developing immune systems are more susceptible to severe illness.
Older adults: Weakened immune systems make them more vulnerable to foodborne pathogens.
Individuals with compromised immune systems: This includes people with conditions like cancer, diabetes, or HIV/AIDS, who face a higher risk of severe or life-threatening infections.

How Unpasteurized and Pasteurized Juices Compare


Feature	Unpasteurized Juice	Pasteurized Juice
Processing	Not heat-treated; raw and untreated	Heat-treated to kill pathogens
Flavor	Fresher, more vibrant, and closer to raw fruit	Can have a slightly cooked or less fresh taste
Safety Risk	Higher risk of containing harmful bacteria like E. coli	Minimal risk due to heat treatment
Nutrient Content	Generally higher in heat-sensitive nutrients like Vitamin C	Some heat-sensitive nutrients may be reduced during processing
Shelf Life	Very short (typically 2-3 days) and must be refrigerated	Longer shelf life, can be shelf-stable before opening
Availability	Refrigerated sections, juice bars, farmers' markets	Ubiquitous in refrigerated and shelf-stable packaging

A Safe Alternative: High-Pressure Processing (HPP)

For those who prefer the fresher taste of raw juice but want the safety of a treated product, High-Pressure Processing (HPP) is an alternative. This non-thermal method uses intense water pressure to destroy harmful bacteria, extending the shelf life while preserving the natural flavor and nutritional profile of the juice. HPP-treated juices are still often found in the refrigerated section, so it is important to check the label for HPP or other non-thermal treatment indicators.

Conclusion

Any raw, untreated, and fresh-squeezed juice is unpasteurized, including apple cider, orange juice, and many products sold at juice bars and specialty markets. While these juices offer a distinctively fresh taste, they carry a higher risk of foodborne illness compared to their pasteurized counterparts. All consumers, and especially at-risk populations, should be aware of the processing method and always check labels for pasteurization status or a warning. Choosing pasteurized juice is the safer option, but for those seeking a fresher taste with less risk, HPP-treated juices are a great compromise.

Visit the FDA's website for more information on juice safety and foodborne illnesses

Frequently Asked Questions

The main difference is the processing method. Pasteurized juice is heated to kill harmful bacteria, extending its shelf life and making it safer. Unpasteurized juice is untreated, or raw, which means it retains its fresh flavor but carries a risk of foodborne illness.

You can find unpasteurized juice in the refrigerated sections of grocery stores (with a warning label), at farmers' markets, cider mills, and juice bars where it is made fresh. It must be kept refrigerated due to its short shelf life.

Yes, unless the establishment specifies a treatment process like High-Pressure Processing (HPP), freshly squeezed juice from a juice bar should be considered unpasteurized and consumed with caution.

The risk comes from the potential for harmful bacteria, such as E. coli and Salmonella, to be present on the fruit and survive in the juice since there is no heat treatment to eliminate them.

While unpasteurized juice retains more of certain heat-sensitive nutrients like Vitamin C, studies show the nutritional difference is often minimal. The potential health risks of untreated juice often outweigh the minor nutritional benefits.

HPP is a non-thermal method that uses intense water pressure to inactivate bacteria. It is a safe alternative to pasteurization that helps preserve the fresh taste and nutrients of the juice while extending its refrigerated shelf life.

If juice is sold by the glass (e.g., at a roadside stand), it may not have a warning label. The best way to know is to ask the vendor directly if the juice has been pasteurized or treated.