Do You Know The Risks?

If you make unpasteurized juice, then you need to be aware of the possibility of contamination from harmful bacteria, such as Escherichia coli (E. coli 0157:H7) and Salmonella sp. These microbes can make some people very sick.

There have been reported outbreaks of E. coli 0157:H7 linked to unpasteurized apple juice. It was first associated with apple cider in a 1980 outbreak in Ontario. Since then, there have been outbreaks in Massachusetts (1991), Connecticut (1996), Ontario (1998), and Oklahoma (1999). Last year in Ontario, there was a voluntary recall of unpasteurized apple cider, as it may have contained E. coli 0157:H7.

Fresh cider has a pH of 3.5 to 4.1 depending on the apple variety and the storage time, with the pH tending to increase with storage time. At one time it was believed that bacteria could not survive at pH below 4. However, E. coli, Cryptosporidium and Salmonella can survive for a few weeks in unpasteurized apple juice or cider.

Do not assume your juice is safe because the pH of your juice is in the lower range. In 2002, a Wisconsin researcher looked at methods to reduce E.coli 0157:H7 in cider as the United States is requiring apple cider producers to manage the risk. This researcher started with cider that had a pH of 3.3 and either a 11 or 14% Brix. If no method was applied to reduce the bacterial number, E. coli 0157:H7 survived in this pH environment at both sugar concentrations.

In response to concerns about the safety of fresh fruit juices, the Canadian Food Inspection Agency (CFIA) has come up with some key points in order to reduce the risk of contamination. They are:

• Avoid using fruit that has dropped to the ground for unpasteurized juice
• Wash, brush and rinse fruit prior to pressing
• Clean and sanitize equipment regularly
• Label products properly
• Keep unpasteurized juices/ciders refrigerated.

For more information, apple juice/cider processors should read the OMAF workbook, Food Safety Practices in the Production of Unpasteurized Apple Cider (available free of charge to all juice/cider processors) or online.

Reference:

Ingham, Steven and Schoeller, Nicolas. (2002). Acceptability of a multi-step intervention system to improve apple cider safety. Food Research International. 35:611-618.

Related Links

• OMAFRA workbook, Food Safety Practices in the Production of Unpasteurized Apple Cider