Apple Cider Production - Microbial Contamination
Potential Sources of Microbial Contamination in Unpasteurized Apple Cider
Historically, unpasteurized apple cider has been considered a safe product, free from microbial pathogens due to its high acidity. However, during the last two decades unpasteurized apple cider has been associated with several outbreaks of food borne illness.
To identify possible sources of microbial contamination and to assess the effect of good cleaning and sanitation practises on microbial quality and safety of unpasteurized apple cider, samples of unwashed apples, washed apples, cleaning water, fresh cider and finished cider, were collected from five Ontario producers during a four month period. Each sample was microbiologically tested.
All cider producers, including those that pasteurize and/or ultraviolet treat their product, should have a good manufacturing practices program in place to prevent contamination.
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