Safterei
The cold-pressed juices produced by Safterei are made by a form of pasteurization known as Pascalization or High pressure processing (HPP). Instead of using heat for preservation, the raw juice is exposed to be pressured by thousands of pounds. Using this method the flavor and the nutritional value of the juice is not damaged.
Apple juice
Because apple juice is acidic, typically with a pH of 3.4, it can be pasteurized for less time or at lower temperatures than many other juices. For this purpose, the U.S. Food and Drug Administration recommends the following thermal processing times and temperatures in order to achieve a 5-log reduction of Cryptosporidium parvum as this parasite is more heat resistant than E.coli 0157:From 2000 to 2010 there were over 1700 cases in North America of illnesses related to drinking unpasteurized juice and ciders. The pathogens related to these food-borne illnesses included parasites, bacteria, and viruses. The most common pathogens were "" and 0111, "Salmonella", "Cryptosporidium", "Clostridium botulinum", and Hepatitis A. Pathogens can be spread in a number of ways, such as contamination where the fruit is grown, being carried in contaminated containers, or due to poor handling and washing.