Unpasteurized Juice / Cider

Safety Status: Avoid Entirely

Unpasteurized juices, fresh-pressed green juices, and raw apple ciders should be strictly avoided during pregnancy. Because these beverages do not undergo pasteurization—a heat-treatment process that destroys harmful bacteria and parasites—they carry a significantly elevated risk of harboring pathogens that cause severe foodborne illness.

The U.S. Food and Drug Administration (FDA) requires a warning label on all unpasteurized juice products packaged and sold in grocery stores. However, the FDA warns that juice sold by the glass at juice bars, local orchards, and farmers’ markets is exempt from this labeling rule. Therefore, pregnant individuals should never assume a fresh juice is safe without verifying pasteurization.

Pathogens of Concern and Fetal Risks

Fruits and vegetables used in juicing grow close to the ground, where they can easily contact soil, animal feces, or contaminated irrigation water. During harvesting or pressing, any surface pathogens on the rind or peel can easily mix into the liquid.

• Escherichia coli (E. coli): Specifically, strains like E. coli O157:H7 can cause severe hemorrhagic colitis (bloody diarrhea), intense abdominal cramps, and dehydration. In rare cases, it can trigger Hemolytic Uremic Syndrome (HUS), a life-threatening kidney condition.
• Salmonella: Causes salmonellosis, resulting in high fever, vomiting, and diarrhea. Dehydration from Salmonella can reduce placental blood flow, and in severe cases, the infection can spread systemically, posing risks of premature labor or miscarriage.
• Listeria monocytogenes: Although less common in juice than in dairy or meats, Listeria can survive and grow in acidic, refrigerated environments. Listeriosis during pregnancy can cross the placenta, leading to miscarriage, stillbirth, or severe newborn infections.
• Cryptosporidium: A parasite that causes prolonged diarrheal illness, which is highly resistant to standard chemical sanitizers and is only killed by heat pasteurization or boiling.

Safe Juice Alternatives and Guidelines

If you want to enjoy fruit juices or ciders during pregnancy, use the following safety practices:

• Choose Commercially Pasteurized Juice: Ensure the label explicitly states “pasteurized.” These juices are heated to temperatures (typically 161°F / 71.7°C or higher) that neutralize all pathogens.
• Heat Raw Cider to a Boil: If you buy fresh apple cider from an orchard, heat it to a rolling boil (212°F / 100°C) for at least one minute before cooling and consuming. This completely destroys any active bacteria or parasites.
• Eat Washed Whole Fruits: Rather than drinking raw juice, eat whole fresh fruits. Ensure they are thoroughly scrubbed under clean, running tap water with a vegetable brush.
• Make Safe Juices at Home: If you have a home juicer, thoroughly wash all produce under running water before juicing, and consume the juice immediately. Avoid storing home-juiced drinks as they lack preservatives or pasteurization to control bacterial growth.