WAI Juices Vs Raw Pressery

Cold Pressed Juices contains useful bacteria that are good for our Gut and causes it to ferment if kept for some days in room temperature. It may also have a rare chance of having harmful bacteria like E Coli and Salmonella etc. which can be killed by boiling or "Pasteurizing" the fruit juice. But this process depletes a lot of Vitamins, enzymes and other goodness of the juice. But it will extend the shelf life of the juice. So does another advanced technology called HPP or UHP which uses high pressure to attain the above mentioned desirable results. But we have not heard of many cases of someone getting bacterial infection from a Freshly prepared fruit juice from the millions of Juice shops around the world. So the only reason behind these HPP and other processes are to extend Shelf life of the product so that the manufacturer can reap huge profits by making large volume of juice in a big factory. But these Juices cannot be called "RAW". How can a juice remain "RAW" even after 29 days of its manufacturing and undergoing some "Mechanised Process" remains unanswered.