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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: Current Practices Current practices 10. Wright, J.R., S.S. Sumner, C.R. Hackney, M.D. Pierson, and B.W. Zoecklein. 2000. A survey of Virginia apple cider producers' practices. Dairy, Food and Environmental Sanitation. 20: 190-195. This paper summarizes results of survey mailed in the summer of 1998 to 90 Virginia cider producers. A total of 42 surveys were returned. Of the responding producers, most were seasonal operations, producing fewer than 5,000 gallons a year, and selling only within the state of Virginia . Few of the producers used manure as fertilizer, but animals often grazed near the orchards. Some producers reported using drop and/or damaged apples. Most producers processed cider in separate, enclosed areas, and tested their water supply for bacteria. The majority of producers sorted apples before washing, used refrigerated storage, prevented contamination during storage, and washed and brushed the apples before processing. Most used only water for washing, with only 37% reporting use of a chemical sanitizer following the wash step. Few of the producers pasteurized cider or added preservatives. Few of the producers conducted microbiological tests on cider or included code numbers of expiration dates on labels. Key words: Current practices back to top 14. Uljas, H.E. and S.C. Ingham. 2000. Survey of apple growing, harvesting, and cider manufacturing practices in Wisconsin : implications for safety . Journal of Food Safety 20: 85-100. Wisconsin cider manufacturers were contacted in a three-phase survey between November 1998 and April 1999. Results revealed that seasonal, small-scale production was typical of the industry, with modst cider mills producing less than 5,000 gallons annually. Only 6% of respondents produced more than 20,000 gallons in a year. Most cider makers used only tree-picked apples (86%), inspected apples before washing (94%), and washed (93%) and brushed (87%). However, only 16% of mills sanitized the washed apples. Most mills (92%) sanitized cider-making equipment after each use, but only a few sanitized between custom pressing apples from different customers. Respondents reported that they strived to improve cider safety by heat-pasteurization (43% of the cider volume produced), UV light treatment (4%), and/or addition of preservatives (30%). For 31% of the cider volume, though, no specific anti-pathogen juice treatment was used. Key words: current practices back to top

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