As autumn settles in and the popularity of apple cider rises, health departments nationwide are urging consumers to be vigilant about the safety of this traditional fall beverage. While apple cider may seem like a quintessential fall treat, it can pose significant health risks if not properly processed.
One of the primary concerns lies in unpasteurized apple cider, which can harbor harmful bacteria such as E. coli, Salmonella, and Cryptosporidium. These pathogens can lead to serious foodborne illnesses, especially for vulnerable groups such as children, the elderly, pregnant women, and those with weakened immune systems.
Historically, unpasteurized apple cider has been linked to several outbreaks of foodborne illness. For example, in 2017, seven individuals in Northern California contracted E. coli infections after consuming unpasteurized cider. Similarly, a 2015 outbreak near Placerville, California, resulted in 13 confirmed cases of E. coli infections tied to unpasteurized apple juice.
Apple cider is often made from freshly picked apples that may be bruised or damaged, making them more susceptible to carrying harmful bacteria. During production, these bacteria can transfer from the fruit into the juice if proper safety measures, such as pasteurization, are not followed.
Pasteurization is a critical process that involves using heat or ultraviolet light to eliminate bacteria and ensure the cider is safe for consumption. Without it, consuming untreated cider puts individuals at risk of developing foodborne illnesses, which can manifest with symptoms such as vomiting, diarrhea, abdominal pain, fever, and body aches. In severe cases, these illnesses may lead to long-term complications or even death.
The majority of juice and apple cider available at grocery stores is pasteurized, making it safe for general consumption. However, unpasteurized cider is more commonly found at farmers’ markets, cider mills, health food stores, and juice bars, where it may not always be clearly labeled.
The U.S. Food and Drug Administration (FDA) requires that all packaged, unpasteurized juices carry a prominent warning label that states:
“WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.”
Cider sold by the glass, such as at apple orchards or farmers’ markets, is not subject to this labeling requirement. Consumers should inquire whether the cider has been pasteurized before purchasing.
For those who plan to make homemade cider after a day of apple picking, the FDA advises following stringent hygiene practices to prevent contamination:
Health officials, like those at the Ogle County Health Department in Illinois, are actively issuing seasonal advisories to raise awareness of the potential dangers of unpasteurized cider. Their warnings emphasize that while unpasteurized cider may be marketed as “natural” or traditional, the health risks significantly outweigh any perceived benefits.
As fall festivities begin, consumers are reminded to always check the label or ask vendors about pasteurization when purchasing apple cider. This simple precaution can help prevent serious illness, ensuring that everyone can safely enjoy the flavors of the season.
Stay Safe This Fall:
For more information about food safety and apple cider, visit the FDA’s seasonal advisory page or contact your local health department.