Apple Cider & E. Coli
Cider Processing and Reducing Risk

Fresh apple cider (unpasteurized) is commonly accepted as a safe product due to its acidity and low pH. However, recent outbreaks of E. coli  O157:H7 foodborne illness has been attributed to fresh apple cider. This is a serious food pathogen that can sometimes be deadly. Cider manufacturers need to be aware of methods to reduce the risk of foodborne illness.

E. coli  Origin in Cider

The source of E. coli  in fresh apple cider has generally been attributed to contact of the apples with animal feces prior to cider processing. Typically this might occur in the orchard if farm animals or wild animals were grazing and apples dropped to the orchard floor, contacting the feces of these animals. If these apples were later used in apple cider processing, E. coli  could be introduced into the cider. E. coli  is completely destroyed in properly pasteurized products, however, pasteurization is not typically applied to fresh apple cider.

Reducing Risk

Some steps can be taken to help reduce or eliminate the risk of foodborne illness in apple cider due to E. coli  contamination.

Orchard Management

• Where possible orchards should be fenced in order to restrict or eliminate animal grazing in the orchard.
• 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.

Harvest Control

• Use of tree harvested fruit, as opposed to drops, would help ensure a higher degree of confidence in the safety of fresh apple cider.
• If drops are used, harvesting should be done with careful inspection to ensure that only clean fruit are picked up. At no time should sweepers or other mechanical harvesters be used to harvest fruit indiscriminately from the orchard floor.

Fruit Cleaning & Inspection

• All fruit should be subjected to fluming/washing. All fruit should be extensively brush washed to ensure removal of any adhering material and fruit should be spray rinsed with high pressure clean water sprays prior to visual inspection.

Processing & Storage Options

• Fresh apple cider is typically not pasteurized, however, our data show that heating cider for only 0.1 min. at 160°F eliminates E. coli  contamination. Also, the addition of food preservatives (i.e. 0.1% sodium benzoate) can hasten the death of E. coli.  Cider should be held in refrigerated storage which will minimize the growth of microorganisms.

Future Research

Although pasteurization is a completely effective option for eliminating E. coli contamination concerns, it changes product character. 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.

Contact

Dr. Mark R. McLellan

Professor of Food Science & Technology

315-787-2255     mrm1@cornell.edu

Dr. Don F. Splittstoesser

Professor Emeritus of Food Microbiology

315-787-2275     dfs2@cornell.edu

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Page created September 17, 1996 by Cathy Weeden