Apple Cider

Many people enjoy the taste of a fresh glass of apple cider; however it is important to ensure that products have been pasteurized prior to consuming them.

Pasteurization is a process which helps to kill harmful bacteria such as E. coli O157:H7 and Salmonella. These harmful microorganisms can lead to foodborne illness, particularly among young children, the elderly and people with weakened immune systems.

Contamination can happen during the cider making process, from apples falling onto the ground, or coming into contact with the fecal matter of animals. When apples are pressed to make cider, contaminated and un-contaminated apples may mix and bacteria can be present in the final product.

In the same way many people recognize the importance of cooking meats to help kill harmful microorganisms and prevent foodborne illness, it is important to consider the risks of unpasteurized cider specifically among the young, old, and immunocompromised.

If you’re not sure the apple cider has been pasteurized, protect yourself by boiling the juice before you drink it. Boiling unpasteurized apple cider can help kill any bacteria. Boiled cider can also be stored in the fridge for 7-10 days.

Unpasteurized juice/cider can often be found at local orchards, roadside stands, farmers markets, country fairs, and in refrigerated sections at the grocery store.

Take the necessary precautions to ensure you and your family are protected from foodborne illnesses while enjoying apple cider this season.

For additional food safety information, please call Region of Waterloo Public Health, Food Safety Program at 519-883-2008, or check out our Food Safety website.

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Media contact: Candace Harrington, Marketing & Communications Coordinator, 519-883-2244, caharrington@regionofwaterloo.ca