The duration that apple juice remains safe and palatable depends on several factors, primarily whether it is commercially processed and shelf-stable or freshly squeezed and unpasteurized. Shelf-stable juice, often found in aseptic packaging, undergoes heat treatment that extends its shelf life significantly. Freshly squeezed juice, lacking this processing, is considerably more perishable.
Understanding the spoilage timelines is crucial for preventing foodborne illness and ensuring optimal flavor. Consuming juice past its prime can lead to unpleasant tastes and textures, and potentially expose individuals to harmful bacteria. Historically, preservation techniques like pasteurization have played a vital role in making fruit juices more accessible and extending their usability.