Qualitative Microbiological Risk Assessment of Unpasteurized Fruit Juice and Cider
Background
In September 2013, Health Canada's Food Directorate completed a risk assessment that reviewed foodborne outbreaks linked to unpasteurized fruit juice and cider, and evaluated the evidence for effectiveness of measures to control pathogens in these products.
Until recent decades, unpasteurized fruit juice and cider have been considered non-hazardous with respect to microbiological pathogens due to their acidic nature. However, in light of the many global foodborne illness outbreaks associated with these products, it is apparent that certain bacterial, viral and parasitic pathogens can survive these acidic conditions and remain infectious.
The risk assessment determined that the most likely mechanisms by which juice, and the fruit it is processed from, becomes contaminated with pathogenic microorganisms are through direct contact with animal or human faeces, or indirect contact with contaminated water, soil, processing equipment, or infected food handlers.
In light of these findings, the Food Directorate developed Health Canada's Guidance Document on Unpasteurized Fruit Juice and Cider to reduce the likelihood of illness from the consumption of unpasteurized juice and cider.
Risk Assessment
To obtain an electronic copy of the document, Qualitative Microbiological Risk Assessment of Unpasteurized Fruit Juice and Cider, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "HPFB BMH Qualitative Microbiological Risk Assessment of Unpasteurized Fruit Juice and Cider-eng".
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