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Popularity of fruit juices has increased during recent years♦ In 1941, the American Fruit Grower cited the production of apple juice in Canada as three million gallons in 1940, compared to four hundred thousand gallons in the previous year. Mottern, Hold and Wiliaman (1941) reported a probable total of five to six million gallons of apple juice in the United States in 1940. According to Pederson, Beattie and Beavens (1941) and Beattie and Pederson (1942), as a result of a series of tests on consumer demand for fruit juices, blends of fruit juice such as apple and raspberry have great commercial possibilities, so that such an outlet for fruit is possible. Coe (1940) suggested the disposal of Utah apples and cherries, unsuited for disposal as Number One fruit, in the form of juices. While once considered by-products of limited value, the demand has increased to such an extent that fruit juices have sometimes become the main product. Apple juice has taken its place with other kinds, and until recently was available in both tin and glass containers at all times during the year. Several problems have been raised at various times by food control and health officials. Since unclean water may be used for washing apples to be pressed, it is desirable to know whether pathogenic bacteria can remain viable for any period of time in the juice. Juice which has been pasteurized in a closed container would be of little significance as a vector. However, in the fall much juice is consumed without preservation, and it is well to know whether or not the causitive agents of certain intestinal diseases could exist for significant lengths of time in unpasteurized apple juice. An additional reason for observing sanitary precautions is that undesirable flavors are imparted by extraneous organisms.