PREVRA Juice Pasteurisation Temperature Time Chart: Safe Pasteurisation Parameters for Fresh Juices
A technical reference chart showing temperature and holding time combinations required to achieve a 5-log reduction in pathogens for fruit and vegetable juices. Essential for any UK business producing or serving unpasteurised juice.
Why unpasteurised juice is banned from care homes and schools for good reason
Unpasteurised juice can harbour E. coli O157:H7 even when properly refrigerated. The acidic environment of fruit juice does not kill this pathogen — it merely slows it. Several outbreaks in the UK and US have been traced to unpasteurised apple juice served in cafés and restaurants. This is why the FSA advises against serving unpasteurised juice to vulnerable groups including children under five, pregnant women, and the elderly.
Pasteurisation is not one fixed temperature. You can achieve the same 5-log pathogen reduction at 60°C for 30 minutes, 70°C for 30 seconds, or 85°C for 1 second. The time-temperature relationship is logarithmic — a small increase in temperature dramatically reduces the required holding time. Understanding this relationship lets you pasteurise juice without cooking it, preserving flavour while ensuring safety.
Applying pasteurisation parameters in your juice production process
Choose the temperature and time combination that works for your equipment and batch size. Use a calibrated probe thermometer to verify the juice reaches the target temperature at its coldest point for the full holding time. Record every batch: date, juice type, temperature achieved, holding time, and operator name.
If you batch-pasteurise, validate your process by sending samples to a UKAS-accredited lab for microbiological testing at least annually. Digital SFBB integrates with your HACCP system: log pasteurisation records from any device, set automatic validation reminders, and maintain the complete paper trail an EHO expects to see for high-risk processes like juice pasteurisation.
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