A Fall Favorite with Potential Risks
Apple cider is a beloved fall tradition, but consumers should be aware of the potential risks associated with unpasteurized cider. Local health departments are urging consumers to check labels carefully and take precautions to avoid foodborne illness.
Unpasteurized apple cider, which is typically unfiltered and golden-colored, can contain harmful bacteria that can make people sick. This is because the pasteurization process, which kills harmful bacteria, is not required for apple cider production.
The Centers for Disease Control and Prevention (CDC) recommends boiling unpasteurized cider for at least one minute before drinking to ensure safety. This is especially important for individuals at high risk for serious illness, including children, older adults, pregnant women, and people with weakened immune systems.
While most commercially available juice is pasteurized, unpasteurized juices and ciders can be found at some grocery stores, health food stores, cider mills, farmers' markets, and juice bars. These products are required to have a warning label stating that they may contain harmful bacteria.
However, this label is not required for juice or cider sold by the glass, which is common at apple orchards, farmers' markets, roadside stands, juice bars, and some restaurants. In these cases, consumers are advised to ask if the cider is pasteurized before consuming it.
The FDA urges consumers to be cautious and to ask questions if they are unsure about the safety of the cider they are purchasing. By taking these precautions, consumers can enjoy the fall tradition of apple cider without putting their health at risk.