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News
Apple
Cider - Keeping A Fall Favorite Safe
Posted 09 November 2008
As autumn arrives in Iowa, so does
the availability of fresh apple cider. Unfortunately, cider and other
unpasteurized juices have been linked with outbreaks of disease, says
the Iowa Department of Public Health.
Federal law requires a warning label on raw apple cider - cider that is
not heat processed (pasteurized) - since this can pose a health risk,
especially to children and those who have weakened immune systems.
Pasteurization kills harmful bacteria and extends the product's
shelf-life.
Pasteurized products include those packaged in cans, bottles, and boxes
that are found unrefrigerated in the grocery store. Unpasteurized
products may be purchased as freshly pressed from local orchards,
roadside stands, or farmer's markets. They may also be found on ice or
in refrigerated display cases and in produce sections at grocery stores.
"The risk of contracting illness from fresh cider is low," said Iowa
Department of Public Health (IDPH) medical director, Dr. Patricia
Quinlisk. "But children, the elderly, and those with a weakened immune
system should take special precautions to protect themselves against
any food that could be contaminated." Raw apple cider should not be
served to these individuals, including children younger than 8 years
old.
The following guidelines should be followed to ensure safe apple cider
products:
* Apple cider should be made from whole, fresh
apples that have not been dropped or found on the ground.
* Cider presses and all equipment used to make cider
should be washed with a non-corrosive cleanser and thoroughly dried.
* All cider storage containers should be sanitized
with a solution of one teaspoon of chlorine bleach per one gallon of
clean water.
* Cider should be kept refrigerated at 40 F or
cooler.
Cider which is contaminated with bacteria does not look, smell or taste
different from normal apple cider. The Centers for Disease Control and
Prevention (CDC) advises that concerned consumers can reduce their risk
of illness by heating their unpasteurized apple cider to at least 170 F
before drinking. If at any time you question whether a cider has been
treated to destroy harmful bacteria, avoid drinking it.
For more information about food-borne illnesses, visit www.idph.state.ia.us/adper/illness.asp.
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