There is a strong trend among consumers to prefer increasingly less processed fruit juices. This raises concerns in terms of food safety, as these products may not always be free from pathogen contamination. While the low pH and the presence of antimicrobial compounds in these juices are generally considered inhibitory to pathogens, there have been occasional reports of foodborne outbreaks associated with fruit juices. However, it is important to note that the frequency of outbreaks linked to fruit juices remains significantly lower compared to other fresh produce, reflecting both the inherent properties of juices and differences in consumption patterns. The present study evaluated the survival of three different pathogens (Escherichia coli O157:H7, Salmonella enterica subsp. enterica, and Listeria monocytogenes) in persimmon, apple, peach, orange, strawberry, and red grape juices stored at 4, 15, and 25 °C, aiming to establish relationships between the food matrix and pathogen survival. Red grape and strawberry juices exhibited a sharp decline in S. enterica and L. monocytogenes populations. Conversely, orange juice was the most conducive to pathogen survival. Based on the Weibull model, L. monocytogenes exhibited δ values ≤ 0.581± 0.173 days in strawberry juice, while in red grape juice, the population was below 1 log