Elimination of Bacteria

• Every bottle of MonaVie juice product is flash pasteurized. The goal of pasteurizing MonaVie, as is the case with any food product, is to kill bacteria present in the product during production. After the product has been heated to a specified high temperature for 3 to 15 seconds, it is cooled and bottled. Pasteurization eliminates the presence of pathogenic bacteria that can cause devastating diseases such as typhoid fever, dysentery and tuberculosis.
  
  

Extended Shelf Life

• Once the MonaVie juice product has been pasteurized and bottled, it can be stored without refrigeration for an extended period of time. However, it is important to note that once MonaVie has been opened, it should be stored in the refrigerator. The ability to store unopened bottles of MonaVie without refrigeration simplifies shipping and storage for both distributors and consumers.
  
  

Vitamin Reduction

• Although some of the vitamins contained in the 19 fruits used to create MonaVie may be affected by the intense heat of pasteurization, the benefits claimed by MonaVie are not affected. The nutritional value of MonaVie is measured after the pasteurization has taken place.
  
  

Inactivation of Food Enzymes

• Although there is no documentation as to whether or not the flash pasteurization of MonvaVie affects the food enzymes contained in MonaVie products, food enzymes have no effect on the positive benefits of MonaVie. MonaVie's producers see no positive or negative benefit to the inactivation of food enzymes that may occur during pasteurization.