In response to several bacterial infections traced to its apple juice, McElligott now flash pasteurizes its apple juice by quickly heating and immediately rechilling it. Intensive pasteurization, in which juice is heated for an hour, eliminates bacteria more effectively than does any other method, but is likely to destroy the original flavor. However, because McElligott' s citrus juices have not been linked to any bacterial infections, they remain unpasteurized.
The statement "McElligott's apple juice is less likely to contain infectious bacteria than are McElligott's citrus juices" provides the most support for the information given above.