How To Reduce Your Risk From Apple Cider And E. Coli
Tuesday, November 12, 1996
FORT COLLINS--Fresh, unpasteurized apple cider commonly is
accepted as a safe product due to its acidity and low pH.
Pat Kendall, Colorado State University Cooperative Extension
food-safety specialist says recent outbreaks of E. Coli
attributed to apple cider indicates cider manufacturers need to
take steps to reduce consumer risk to this food-borne illness.
"Typically, contamination occurs in orchards where farm or
wild animals graze and apples drop to the orchard floor, where
they connect with the animals' feces," Kendall said. "If these
apples later are used in cider processing, E. Coli can be
introduced into the cider."
E. coli is destroyed completely in properly pasteurized
products, however this process typically is not applied to fresh
apple cider.
Kendall recommends cider manufacturers take the following
precautions.
1) Orchard management: Where possible, fence orchards to
restrict or eliminate animal grazing. If orchards are frequented
by large flocks of starlings or other roosting birds, soiled
fruit should not be used in unpasteurized apple juice or other
uncooked products.
2) Harvest control: Harvesting apples while they're still in
the trees and avoiding dropped fruit will help ensure a safer
final product. If drops are used, carefully inspect the fruit as
harvested, to ensure that only clean fruit are picked up. Never
use sweepers or mechanical harvesters to gather fruit
indiscriminately from the orchard floor.
3) Fruit cleaning and inspection: Extensively brush wash and
spray rinse all fruit with high-pressure clean water sprays, then
visually inspect to remove any clinging material.
4) Processing and storage options: Fresh apple cider
typically is not pasteurized, however research at Cornell
University reveals heating cider for only 0.1 minutes at 160
degrees F eliminates E. Coli contamination. The addition of food
preservatives, such as sodium benzoate, can hasten the death of
E. coli. In general, refrigerated storage of cider will minimize
the growth of microorganisms in cider.
"Although pasteurization is a completely effective option
for eliminating E. coli contamination concerns, it changes
product character," Kendall said. "It also introduces a process
that typically is not economically feasible for roadside stand
operators."
Current research is exploring partial pasteurization
processes that heat fresh cider by different means, but only
enough to destroy the E. coli while retaining maximum flavor and
quality of fresh apple cider.
For additional information, contact the Colorado State
Cooperative Extension office in your county.
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