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Thurston County Extension
Food Safety: Food Borne Illness
Look for Cider That Has Been Pasteurized
The Olympian, December 3, 1997
QUESTION: Is drinking apple cider safe for my family?
ANSWER: Recently, you may have read about an outbreak of food borne illness in unpasteurized juices.
On very rare occasions a bacteria called E Coli 0157:H7 may be found in unpasteurized apple cider.
This contamination may occur when producers use "grounder" apples (those that fall from the tree) or if the water supply used in the orchard contains pathogens.
Most reputable producers do not use grounder apples, and they regularly test water supplies. Producers also wash apples used in cider and disinfect the cider press on a regular basis.
Additionally, many producers pasteurize juice products. This process destroys pathogenic or disease-causing bacteria including E Coli 0157:H7.
QUESTION: Does the government regulate producers of apple cider and apple juice?
ANSWER: The Food and Drug Administration (FDA) is proposing mandatory hazard analysis and critical control points (HACCP) compliance for all fresh, unpasteurized juice producers.
The FDA is also recommending voluntary labels on juice products and launching education programs for producers in food microbiology, principles of cleaning and sanitation, HACCP and good manufacturing practices.
QUESTION: What are the best ways to ensure safety for myself and my family?
ANSWER: If you choose unpasteurized apple cider, purchase it from a reputable producer.
- After you purchase apple cider, be sure to refrigerate the product. Follow the "only two hours out of refrigeration" rule;
- If you have young children, elderly family members, or are immune compromised, choose pasteurized apple juice.
Doris Torkelson - B. Susie Craig
Area Faculty
WSU Cooperative Extension
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