Best Practices for the Production
of Apple Cider
Low quality apples have been identified as a major source of biological
and chemical hazards in apple cider.
A 2003 United States Department of Agriculture (USDA) study found elevated
aerobic bacterial populations on ground-harvested apples. Similar bacterial
levels were present in the apple cider pressed from these grounders. Tree-picked
apples and the cider pressed from them had significantly lower bacterial
levels. Tree-picked apples sorted prior to pressing and the cider produced
from them had the lowest bacterial levels.
Biological contaminants on apples include Escherichia coli (E. coli)
O157:H7, Salmonella spp., Listeria monocytogenes, and Shigella spp. bacteria
and Cryptosporidium spp., a parasite. Each of these pathogens can cause
serious illness in humans, especially the young, the elderly and those
with weakened immune systems. These pathogens can penetrate damaged areas
of apples (e.g. puncture holes and bruises) where they are inaccessible
to disinfection treatments. While some cultivars are more susceptible
to bacterial penetration than others, bacterial internalization is mostly
dependent upon the condition and handling of individual apples.
Chemical contaminants in apples may include patulin, a mycotoxin produced
by Aspergillus and Penicillium moulds.
Recommended Practices
- Use only tree-harvested apples; never use apples that have dropped
to the orchard floor or that remain attached to lower branches but have
contacted the ground.
- Reject apples with visible dirt, animal or bird excrement, bruising,
damage, mould or disease.
- Handle apples carefully. Damaged areas create opportunities for entry
and growth of microbial contaminants. Wet or frozen apples are most
easily damaged.
- Clean apple containers before each use; plastic containers are more
easily cleaned than those constructed of wood. Food grade plastic bin
liners may also be used.
- Provide general sanitation and good personal hygiene training to all
personnel handling apples and/or cider. Ensure good personal hygiene
practices are followed, particularly hand washing, prior to, and during
apple/cider handling.
- Provide an adequate number of clean, well-stocked toilet and hand
washing facilities within easy access for the harvest crew.
- To prevent contamination of pickers hands from dirty footwear, train
harvest personnel to grasp side rails when climbing ladders.
- Use closed or covered vehicles for road transportation of apples.
- When apples are not pressed immediately after harvest, refrigerate
at temperatures between 0º and 4oC to slow or stop microbial and/or
mould growth and apple deterioration.
- Inspect apples before pressing. Remove apples that are mouldy, wormy,
internally or externally decayed, soiled, bruised, punctured, cut, or
otherwise damaged.
- Custom pressers or those purchasing apples for pressing should enter
into an agreement with the grower which stipulates that only tree-picked
apples will be accepted.
Additional Resources
Food Safety Practices in the Production of Unpasteurized Apple Cider
http://www.omafra.gov.on.ca/english/food/inspection/juice/cider_producer_manual.pdf
Code of Practice for the Production and Distribution of Unpasteurized
Apple and Other Fruit Juice/Cider
in Canada http://www.inspection.gc.ca/english/fssa/protra/codee.shtml
Contact John Henderson, OMAFRA Risk Identification Specialist at 613-475-5175
or john.henderson@ontario.ca
