General information only. This page is not medical advice. For current guidance, see FoodSafety.gov, the FDA food pages and the CDC. If you or someone you cook for has a health condition, ask a doctor or pharmacist.
Why homemade juice is different
Most juice sold in US grocery stores has been pasteurized, which means heated to kill harmful germs, or treated in another way that does the same job. Juice you make at home skips that step. If germs were on the produce, or on your hands, board or juicer, they can end up in the glass. Germs such as E. coli and Salmonella have been linked to outbreaks from unpasteurized juice and cider.
Who should choose pasteurized juice
The FDA advises that some groups, who are more likely to get seriously ill from foodborne germs, choose pasteurized or treated juice:
- Young children
- Older adults
- Pregnant people
- People with weakened immune systems
If you make juice for someone in these groups, buying pasteurized juice is the simple choice. Some home cooks bring fresh juice to a boil briefly to pasteurize it, which changes the flavor. Ask a doctor if you are unsure what is right for your household.
Juice labels in stores and juice bars
In the US, packaged juice that has not been pasteurized or otherwise treated must carry a warning label saying so. Juice squeezed to order at a juice bar, restaurant or farm stand usually doesn't carry that label, so ask if you want to know. Juice labeled "cold pressed" may or may not be treated; check the label.
Keep the juicer clean
A juicer has screens, gears and corners where pulp collects. Wet pulp is a good place for germs to grow.
- Unplug the juicer, then take it apart as soon as you finish.
- Rinse every part that touched produce under warm running water.
- Scrub screens and mesh baskets with a brush, from the inside out, until you can see light through every hole.
- Wash the parts in hot soapy water, rinse and let them air dry fully.
- Check the manual for which parts can go in a dishwasher. Heat can warp some plastics.
Keep juice cold and drink it soon
Treat fresh juice like any other perishable food. Refrigerate it right away at 40°F (4°C) or below if you aren't drinking it now. Don't leave it at room temperature for more than about two hours, or about one hour when it is above 90°F (32°C). The storing juice page covers containers and freezing.
Juice and medicines
Grapefruit and its juice can interact with a number of prescription and over-the-counter medicines. The FDA has consumer information on this. If you take any medicine, ask your pharmacist or doctor whether grapefruit is a problem for you before making it a regular part of your juice.
When to stop and get help
If you think juice made someone sick, contact a doctor, especially for young children, older adults, pregnant people or anyone with a weakened immune system. Don't prepare food or juice for others while you are sick with vomiting or diarrhea. You can report suspected food poisoning to your local health department.
For washing and prep steps, see washing and prepping produce.