In This ArticleView AllIn This ArticleWhat Is Pasteurization?Why Should Cider Be Pasteurized?How Can You Tell If Cider Has Been Pasteurized?
In This ArticleView All
View All
In This Article
What Is Pasteurization?
Why Should Cider Be Pasteurized?
How Can You Tell If Cider Has Been Pasteurized?
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Photo:Getty Images. EatingWell design.
Getty Images. EatingWell design.
It’s apple season! Fromclassic apple pieandapple crispto flavorful apple bread and tender apple cake, these are just a few reasons this time of year is a favorite for many. And there’s nothing like a mug of warm apple cider, complete with a cinnamon stick, to dunk an apple cider doughnut into.
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But you may have heard that if apple cider isn’t properly processed, it can make you sick. What’s up with that?
We dug into the details and asked a couple of people in the know about pasteurization and apple cider and why it matters.
Pasteurization is a process of using high heat to kill potentially illness-causing bacteria. And while these bacteria may not pose serious risk for people with strong immune systems, the Food and Drug Administration warns that people with compromised immune systems may experience serious illness or death from ingesting unpasteurized fruit and vegetable juice—including cider.
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Those with “compromised immune systems” may include children, pregnant people, older adults and people with weakened immune systems from things like organ transplants, cancer, HIV/AIDS and diabetes. But even if you don’t fall into one of these categories, you could still get food poisoning from unpasteurized cider. And who wants to spend several days with diarrhea, vomiting and stomach cramps?
It’s important to understand that cider may be made not only from fresh-picked apples but also from ones that have fallen onto the ground—called ground-harvested apples. According to the American Cider Association, it is legal in the U.S. for cider to be made from ground-harvested apples, as long as certain conditions are followed.
When an apple falls to the ground, it will most likely gain some bumps and bruises along the way, increasing the chances of bacteria and mold entering the fruit. For this reason, two of the conditions that must be met to use ground-harvested apples for cider include quickly harvesting the fallen apples before rot and animals get to them, and immediately pressing them into cider. Cider that includes ground-harvested apples must also be pasteurized.
While the apples are washed before being taken to the apple press to become cider, there is still a chance of bacteria surviving and ending up in the finished product. It’s one thing to carefully wash an apple before eating it. But when thousands of apples are being rinsed and run over brushes on a conveyor belt, the washing process won’t be as foolproof. It’s a necessary step and will remove most of the bacteria, but it isn’t as thorough as you can be washing one apple at a time.
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There’s another reason cider is pasteurized: shelf life. “Cider is pasteurized because it is a liquid counterpart derived from whole apples that is intended for extended storage and preservation,” saysOlivia Roszkowski, chef-instructor of plant-based culinary arts at the Institute of Culinary Education in New York. “The same would be true of other juices derived from produce, such as orange juice or green juice. Pasteurization strives to eliminate any microbes that can hasten spoilage, as well as those that can prevent illness.”
Heat isn’t the only way to pasteurize cider. Ultraviolet light can be used as well. “The UV light attacks the microbes’ DNA,” says Sims. “Without intact DNA, microbes cannot function. This eventually kills them and keeps them from multiplying.”
You’re at the grocery store and want to purchase cider. How do you know if it’s been pasteurized?
One easy way is to look for the FDA warning label that is required on all unpasteurized cider. If it doesn’t have the warning label, then it is pasteurized. The warning label will read: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.
You can also make an educated guess based on where you’re buying it. “Local cider from small vendors is less likely to have been pasteurized than established brands that carry their products in larger grocery stores,” says Roszkowski. “Local cider is usually sold in smaller quantities and has been produced very close to when it is being sold, versus traveling long distances to supermarket shelves.”
If your supermarket is serving hot cider to sample, there may not be as much concern. “It’s not as important to pasteurize it because it is being heated to high temperatures, which helps eliminate the congregation of pathogens,” says Roszkowski.
The section of the grocery store where the cider is located may be a giveaway, too, says Sims, as “unpasteurized or non-heat-treated juices have to be refrigerated.”
This doesn’t mean, however, that you won’t find pasteurized cider in the refrigerated section. But if it’s not refrigerated, it definitely has been pasteurized.
It’s important to note that likeshelf-stable juice beverages, some shelf-stable ciders may also come with unnecessary added ingredients, so read the label.
“The shelf-stable cider has likely been ultra-pasteurized and filtered,” says Roszkowski. “It is a more uniform product that might contain additives that help preserve shelf life, and added sugar or flavorings that enhance the taste of the product. Refrigerated cider is more likely to be more natural, less processed, unfiltered and free of flavorings and preservatives.”
If you can’t find fresh apple cider that’s been pasteurized, you can do it yourself. Heat the cider in a double boiler on the stovetop until it reaches about 160°F, then maintain the temperature for at least 1 minute.Skim off the foam and store it in a clean sanitized container in the refrigerator.
Sims does caution, though, that while heating the cider yourself may be safer than drinking unpasteurized cider, you can’t be completely confident it will kill all potential bacteria. “I’d say that people could do this to eliminate some microbes, but I wouldn’t rely on [pasteurizing at home] as a foolproof method to eliminate the risk of foodborne illness to the level of a pasteurized cider or juice. There is some risk associated with [pasteurizing at home], especially for people who have susceptible immune systems.”
Whether you choose to purchase pasteurized or unpasteurized cider, once it’s open, it will only be good for a short time. All types of cider should be stored in the refrigerator after opening. Unpasteurized cider should be used up within a week or less after opening. You get more time with pasteurized cider, as it may be good for up to four weeks in the refrigerator after it’s opened.
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SourcesEatingWell uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable and trustworthy.U.S. Food & Drug Administration.What you need to know about juice safety.Centers for Disease Control and Prevention. Food Safety.Symptoms of food poisoning.American Cider Association.5 things to consider before using ground-harvested apples.Association of Food and Drug Officials.Apple cider processing operations requirements and guidelines.BC Centre for Disease Control. Fruit, Vegetables & Grain Safety.How to pasteurize juice and cider safely.Iowa State University. College of Agriculture and Life Science.Flavor the holiday season with safe apple cider.
Sources
EatingWell uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable and trustworthy.U.S. Food & Drug Administration.What you need to know about juice safety.Centers for Disease Control and Prevention. Food Safety.Symptoms of food poisoning.American Cider Association.5 things to consider before using ground-harvested apples.Association of Food and Drug Officials.Apple cider processing operations requirements and guidelines.BC Centre for Disease Control. Fruit, Vegetables & Grain Safety.How to pasteurize juice and cider safely.Iowa State University. College of Agriculture and Life Science.Flavor the holiday season with safe apple cider.
EatingWell uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable and trustworthy.
U.S. Food & Drug Administration.What you need to know about juice safety.Centers for Disease Control and Prevention. Food Safety.Symptoms of food poisoning.American Cider Association.5 things to consider before using ground-harvested apples.Association of Food and Drug Officials.Apple cider processing operations requirements and guidelines.BC Centre for Disease Control. Fruit, Vegetables & Grain Safety.How to pasteurize juice and cider safely.Iowa State University. College of Agriculture and Life Science.Flavor the holiday season with safe apple cider.
U.S. Food & Drug Administration.What you need to know about juice safety.
Centers for Disease Control and Prevention. Food Safety.Symptoms of food poisoning.
American Cider Association.5 things to consider before using ground-harvested apples.
Association of Food and Drug Officials.Apple cider processing operations requirements and guidelines.
BC Centre for Disease Control. Fruit, Vegetables & Grain Safety.How to pasteurize juice and cider safely.
Iowa State University. College of Agriculture and Life Science.Flavor the holiday season with safe apple cider.
