How does pasteurized juice differ from raw juice?

Pasteurized juice undergoes a specific heating process designed to eliminate harmful pathogens such as bacteria, viruses, and parasites that may be present in raw juice. This heating process, which is a form of pasteurization, ensures that the juice is safe for consumption and extends its shelf life by reducing the microbial load without significantly altering the nutritional quality or flavor of the juice.

This process is particularly important because raw juices can carry risks of foodborne illnesses due to contaminants found on the surface of fruits or vegetables, or in the environment. By pasteurizing juice, these potential health risks are mitigated, making pasteurized juice a safer choice for consumers.

Options such as being more concentrated, containing more fiber, or being produced solely from fruits do not accurately characterize pasteurized juice. Pasteurized juice can retain much of the original juice's nutritional profile and is not inherently more concentrated or fiber-rich compared to raw juice, nor is it limited to fruit sources; it can also be made from vegetables. Thus, the key distinguishing factor of pasteurized juice is its safety from pathogens achieved through the heating process.