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Vermont Apples News - current news Links - Other Apple News Sites
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|  Tuesday, September 28, 2004 Cider Consumers Cherish Choices In 1997, the U.S. Food and Drug Administration, began a series of steps to minimize risks associated with the consumption of fresh juices, including apple cider. Effective January 20, 2004, the final rule for juice processing went into place. The final rule, published in the January 19, 2001 Federal Register, provided for a three-year phase-in of sanitation requirements, and a phase-out of business exemptions. While some cider producers in Vermont and other states decided to simply close their businesses rather than comply with the new rules, others decided to "bite the bullet" and change their practices. While most of the fresh cider produced in Vermont is now pastuerized (through a flash-heating process similar to treating milk), others have invested in a newer technology involving a UV (ultraviolet) light process, similar to the effects of sunlight. All producers selling through wholesale channels (e.g. supermarkets and convenience stores) must now use either pastuerization or UV treatments to achieve a 5-log reduction of potential pathogens. The term "log" is short for logarithm, which is a "power of ten". FDA-approved treatments must reduce pertinent microorganisms 10,000-fold, or by 99.999%. In addition, those producers must establish a written Hazard Analysis & Critical Control Point (HACCP) plan, detailing specific sanitary processes for processing, holding and transporting cider. Recognizing the importance of direct sales of cider through small, local cider mills, the FDA continues to allow fresh, untreated cider to be sold directly to consumers. A specific warning statement, however must accompany juice containers, or if the cider is sold or distributed by the cup for immediate consumption, the warning statement must be posted in the cider production facility. This statement is important to consumers with immuno-compromised systems, especially very young children and the elderly. Consumers have a choice when buying apple cider. Those households with young children or elderly persons should stick with pastuerized or UV-treated product. Others, especially those desiring the traditional "kick" of old-fashioned cider, may choose fresh, untreated cider. A great way to avoid the controversy over the safety of home-pressed cider is to serve hot mulled cider. FDA recommends heating cider to 155 degrees F for 30 minutes, or 180 degrees F for 15 seconds as a pastuerization equivalent. Add a cinnamom stick or sliced oranges for flavor variations. 7:54 AM 109638670275537950 |
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