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J. Lynne Brown, PhD, RD Responds:
J. Lynne Brown, PhD, RD, associate professor of food science at Pennsylvania State University, responds: Unpasteurized and fresh cider can contain pathogens such as E. coli or Salmonella. Both can cause severe illness, and E. coli infections can sometimes lead to death, especially for children, older adults, and those with weakened immune systems. These pathogens are killed by pasteurization, or heating the juice to at least 160°F for about 10 minutes.
Pasteurization kills bacteria and yeast in the cider, but also decreases vitamin C content somewhat. Commercial cider makers who sell their products to retail stores or wholesale distributors are required to pasteurize their cider according to federal regulations. Cider makers who sell cider directly to customers at their own farm stand, food-service operation, or farmers' market are exempt from the pasteurization requirement. However, they must label their products as unpasteurized and affix a warning statement. Pasteurized cider is always a smart choice—especially if young children or the elderly will be drinking it. They are at high risk if infected.
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J. Lynne Brown
PhD, RD
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