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 'Apple juice that undergoes intensive pasteurization is less likely than McElligott's apple juice is to contain bacteria' provides the most support for the claim if the statements above are true.