Safety Review of Traditional Lemon Juices

Lemon juice is a natural product that, due to its vitamin C content, antioxidant properties, and sour taste, is used not only in cooking but also as a substance to boost the body's immunity and maintain health.

In the past, lemon juice was prepared traditionally and at home, and people would manually prepare it using fresh lemons. However, with the increase in daily occupations today, many individuals no longer have the time to prepare lemon juice at home and prefer to use ready-made products. Today, lemon juice is available in both industrial and traditional forms.

Industrial lemon juices are produced in factories using advanced technologies and under the supervision of relevant organizations such as the Standard Organization and the Food and Drug Administration. These products are offered to the market in packaging bearing the standard mark and undergo thorough inspections in terms of quality control and food safety.

Traditional lemon juices are also produced locally in small workshops with less oversight from relevant organizations. These workshops typically prepare lemon juice traditionally using small machines and offer their products in packaging that does not have a standard mark.

Some consumers consider traditionally produced lemon juices healthier than industrial types due to their production process. However, due to the less supervision over the production of this type of lemon juice, there is usually a higher probability of certain risks in these products.

Potential Risks of Traditional Lemon Juices

1.  Unhygienic Production Conditions

In the traditional production process of lemon juice in workshops, due to less supervision over compliance with hygiene standards, factors such as improper washing of lemons, use of contaminated water, use of contaminated equipment, and generally production in environments where hygienic conditions are not properly observed can create a breeding ground for microorganisms in the product.

Although the acidity of lemon juice prevents the growth of many microorganisms, but In rare cases some acid-resistant species such as Candida, Saccharomyces, Zygosaccharomyces, and Brettanomyces yeasts, as well as acidophilic bacteria such as Acetobacter and Gluconobacter, and also molds (explained further in the patulin section), are able to adapt to acidic conditions and grow in the product. The growth of these agents can cause signs of spoilage such as a sour odor and discoloration in the lemon juice. In addition to reducing the sensory quality of the product (smell, taste, and color), some of these microorganisms may lead to poisoning with gastrointestinal symptoms such as diarrhea and bloating in consumers, especially individuals with weakened immune systems.

2. Patulin

Fresh lemons quickly become moldy under conditions such as high humidity, warm temperatures, and prolonged storage in enclosed environments with poor ventilation. Lemons with damaged skin or those in contact with moldy lemons are more prone to mold growth. The molds that commonly grow on lemons are capable of producing a dangerous fungal toxin called patulin. This toxin can cause serious damage to the body's immune system, liver, and kidneys.

If moldy lemons are used to prepare lemon juice, the patulin toxin is not destroyed during the production process and can enter the final product. Even if lemon juice is prepared from healthy, mold-free lemons, mold growth and patulin production can occur under improper storage conditions such as high temperature, high humidity, and also storing lemon juice in contaminated containers.

3. Heavy Metals

Lemons may be contaminated with heavy metals through various sources such as water, soil, and air. Additionally, during production, processing, and packaging processes, these metals can enter the lemon juice from the equipment. Heavy metals such as lead, even in small amounts, can lead to serious problems such as kidney dysfunction, osteoporosis, Alzheimer's disease, autism, and even cancer.

 industrial production, modern and standard equipment such as stainless steel, which is safe for contact with food, is usually used. This equipment is periodically inspected, thus minimizing the possibility of heavy metals such as lead being transferred to the product. In contrast, traditional and workshop production typically uses simpler equipment made of ordinary metals, which may corrode upon contact with lemon juice due to its acidity. This corrosion can cause metals such as lead to enter the lemon juice. The likelihood of metal transfer is even higher when this equipment is worn out.

4.  Storing Lemon Juice in Plastic Containers and Improper Conditions

Lemon juices are usually stored in plastic containers and are sometimes exposed to sunlight. These plastic containers are usually made of polyethylene terephthalate (code 1) and polypropylene (code 5). Although these containers are designed for food storage, they may cause problems under certain conditions, such as exposure to sunlight and heat. This risk is especially higher for lemon juice, which has acidic properties.

If code 1 containers are exposed to light and heat, there is a possibility of antimony metal being released. This metal can penetrate the lemon juice and cause health problems such as carcinogenicity and hormonal disorders. Code 5 plastic containers are safer than code 1 containers, but the complete absence of harmful compounds transferring into the product cannot be guaranteed.

5. Adulteration

Some profiteers commit fraud during the lemon juice production process to reduce costs and increase profits, and the likelihood of such fraud is higher in traditional lemon juice due to the lack of sufficient supervision.

Dilution with Water: In the lemon juice production industry, some products are made from concentrated lemon juice and water, and the dilution rate must be done according to specific standards. This is mentioned on the product packaging, and the product name is also written as "Sour Lemon Juice Reconstituted from Concentrate," so the consumer is aware of its nature. Fraud occurs when some producers add more water than the amount specified in the standard for dilution to the concentrate or dilute regular (non-concentrated) lemon juice with water to increase its volume but offer it as pure lemon juice. Although this type of fraud does not pose a threat to consumer health, it is considered fraud due to the lack of transparency and deception of the buyer.

Preparing Lemon Juice Using Chemicals: Some producers use chemicals instead of natural lemons to produce lemon juice but sell it as natural lemon juice. This is considered a type of fraud due to deceiving the consumer. In addition, some of these chemicals may also cause health problems for humans, including damage to the liver and kidneys, as well as hormonal disorders.

Final Word

The best and safest option is natural lemon juice prepared at home using fresh, healthy lemons and completely hygienic equipment. If preparing lemon juice at home is not possible, it is better to choose products that are under the supervision of relevant organizations such as the Standard Organization and the Food and Drug Administration. In general, to maintain quality and safety, it is recommended that lemon juice be stored in glass containers in a cool environment away from direct sunlight.