Cold-pressed juice
After extracting juice from fruits and vegetables, the juice may be consumed raw, or the manufacturer may choose to put the juice through a preservation method such as HPP in order to extend shelf life and kill potentially harmful microorganisms. The HPP process allows the juice to be stored for about 30 days.
Ultraviolet germicidal irradiation
Since the U.S. Food and Drug Administration issued a rule in 2001 requiring that virtually all fruit and vegetable juice producers follow HACCP controls, and mandating a 5-log reduction in pathogens, UVGI has seen some use in sterilization of juices such as fresh-pressed apple cider.