I'm still looking for a list of pertinent organisms for many different juices. If you happen to come across one, please send it my way.
There is some useful discussion in the second link I gave, although I may have linked one that didn't allow you to download the actual PDF of the chapter so I've attached it for you here.
It does perhaps focus on spoilage rather than pathogens, as the latter is viewed somewhat differently by the regulators here in the UK. Nonetheless it's arguably a pertinent consideration in a pasteurisation process for a juice, as it's not unheard of to see recalls due to yeast activity (particularly for product packed in glass) and your incoming loading will be potentially very significantly higher for this type of organism and they're often more tolerant of the acidity.
Otherwise a google search for the particular juices of interest is always a good idea, although you'll probably find that most cases of food poisoning linked to juice are due to abject failures of basic hygiene practices / GMP, rather than inadequate thermal processing