You are Here: Home > In the News > Cider Research Articles > Abstracts

Key Points for Inspection Small Scale Operations Recommended Practices Bad Bug List Cleaning & Sanitizing What's a 5-log Kill? FDA Guidance FDA HACCP Regulations FDA Guidance on Ozone Treatment of Cider ATCP 70 Food Processing Plant Regulations FDA Warming Label regulation WI DATCP Memo for Cider Processors FDA Approval of UV Radiation Juice HACCP Training Curriculum Cider Plant Sanitation video What Regulations Must I Follow? Cider research Questions & Answers Steve Ingham Teryl Roper

APPLE CIDER RESEARCH ARTICLES Following are brief abstracts of research articles concerning apple cider and cider safety. For full versions of the articles, please contact Steven Ingham at scingham@wisc.edu with your request. Key Words: Microbiology Microbiology of apples or apple cider 1. Keller, S.E., S. J. Chirtel, R.I. Merker, K.T. Taylor, H.L. Tan, and A.J. Miller. 2004. Influence of fruit variety, harvest technique, quality sorting, and storage on the native microflora of unpasteurized apple cider. Journal of Food Protection 67: 2240-2247. Seven apple varieties were harvested from the tree or the ground. The apples were immediately pressed or refrigerated for up to 5 months before pressing. In addition, separate groups of apples were either sorted for quality and not sorted. The highest overall microbial levels in cider were from fresh ground-picked apples; fresh tree-picked apples resulted in lower microbial levels in cider. Sorting apples for quality also decreased the resulting cider microbial levels. Refrigerated storage of apples did not have a significant effect on microbial levels in cider. The authors recommend that only tree-picked, quality-sorted apples be used in making unpasteurized cider. Key words: Microbiology of apples; microbiology of cider back to top 5. Senkel, I.A., Jr., B. Jolbitado, Y. Zhang, D.G. White, S. Ayers, and J. Meng. 2003. Isolation and characterization of Escherichia coli recovered from Maryland apple cider and the cider production environment. Journal of Food Protection 66: 2237-2244. Apple cider, fresh apples, pomace, cider, equipment, and cider mill floors were tested for the prevalence and numbers of generic (non-pathogenic) Escherichia coli . E. coli was detected in 12% of apples sampled, 19% of cider sampled after pressing, 43% of pomace samples, 40% of cider sampled at the bulk tank, and 33% of bottled cider samples. There was no statistically significant difference between E. coli prevalence in apples and prevalence of this organism in cider. The prevalence and numbers of E. coli were not significantly different for apples that had been washed and brushed or washed, brushed, and treated with a chlorine solution or hot water dip. Analysis of E. coli isolates suggests that E. coli originated from multiple independent sources, although the source apples cannot be dismissed as an important source. The results suggest that apple treatments cannot ensure safety of finished cider, and thus treatment of finished cider for pathogen reduction is essential for safety. Key words: microbiology of apples, microbiology of cider back to top

Back to Home || Wisconsin FIRST || Contact Us Copyright © 2001-2008, Department of Food Science, University of Wisconsin-Madison.