New publications
43% of freshly squeezed orange juice in bars and restaurants is contaminated with germs
Last reviewed: 01.07.2025
All iLive content is medically reviewed or fact checked to ensure as much factual accuracy as possible.
We have strict sourcing guidelines and only link to reputable media sites, academic research institutions and, whenever possible, medically peer reviewed studies. Note that the numbers in parentheses ([1], [2], etc.) are clickable links to these studies.
If you feel that any of our content is inaccurate, out-of-date, or otherwise questionable, please select it and press Ctrl + Enter.
Spanish scientists from the University of Valencia, having analyzed samples of freshly squeezed orange juice in catering establishments, confirmed that 43% of the samples contained levels of Enterobacteriaceae bacteria that exceeded the legally permissible limits. According to the researchers, such contamination of the juice is a consequence of improper processing of oranges, insufficient washing of juicers and subsequent improper storage of the juice.
The team collected 190 batches of orange juice from various catering establishments and analyzed their microbiological characteristics on the same day. The results showed that 43% of the juice samples exceeded the acceptable levels of Enterobacteriaceae according to hygiene regulations in Spain and Europe. In addition, 12% of the juice samples exceeded the acceptable levels of mesophilic aerobic microorganisms.
According to data published in the Journal of Food Safety, Staphylococcus aureus and Salmonella were found in 1% and 0.5% of samples, respectively.
Isabel Sospedra, one of the study's authors, warns that: "Most orange juice is consumed immediately after squeezing, but it is often stored in unprotected stainless steel jugs."
The scientists found that some juices stored in metal jugs contained unacceptable levels of Enterobacteriaceae in 81% of cases and mesophilic aerobic bacteria in 13% of cases. However, when freshly squeezed juice was served in glass, these levels dropped to 22% and 2%, respectively.
It is important to keep in mind that juicers have a large number of holes and cavities, which contributes to microbial contamination during the juice preparation process.
The conclusion is obvious. To ensure the health of consumers, experts recommend properly cleaning and disinfecting juicers. The same applies to the jugs in which the juice is stored.
Orange juice is very popular in the food industry due to its taste and nutritional value. This drink is known for its high content of vitamin C, carotenoids, phenolic compounds, antioxidants and other beneficial substances.
According to the Spanish Ministry of the Environment, in 2009 Spaniards drank 138 million litres of orange juice, 40% of which was freshly squeezed and consumed in catering establishments.