Fruit juice is a popular beverage because it is an important source of
bioactive compounds including vitamins, phenolic compounds, antho-
cyanins, and carotenoids and also has good sensory qualities (Cullen
et al., 2010). In the past, fruit juices were believed to be free from
foodborne pathogens due to their relatively low pH (Liao et al., 2007).
However, there have been several outbreaks of foodborne illnesses
caused by consumption of fruit juices containing acid-resistant patho-
gens such as Escherichia coli O157:H7 and Salmonella spp. (Choi et al.,
2012; Williams et al., 2005). From 1995 to 2005, 21 juice-associated
outbreaks were reported to the CDC (Centers for Disease Control and