Background
Information The US Food & Drug Administration (FDA) requires a warning
label to be displayed on individual containers of apple cider, and other
non-citrus juices, UNLESS these juices have been"… processed in a manner
that will produce, at a minimum, a 5-log (i.e. 100,000 fold) reduction
in the pertinent microorganisms for a period at least as long as the shelf
life of the product when stored under normal and moderate abuse conditions."
What does this language mean? What can cider processors do to avoid using
the warning label? Apple cider processors may comply by utilizing one
(1) of the following methods:
a. Pasteurize
apple cider in a system that meets the construction criteria established
in 3-A Accepted Practices 603-06.
** Cornell University recommends that cider made from more that one
apple variety be heated at 160 degrees F for 6 seconds. Single variety
ciders should be heated to 160 degrees for 15 seconds.
** The Food and Drug Administration recommends pasteurization equivalent
to heating the product for 30 minutes at 155°F or 15 seconds at 180°F.
b. Process apple cider utilizing the application of Hazard
Analysis Critical Control Point (HACCP) program that has been documented
to achieve a 5-log reduction. This includes; washing and/or sanitizing
the apples, application of heat in a sanitary designed piece of equipment
to an established time and temperature relationship, or other documented
processes that achieve a 5-log reduction in the pertinent microorganism.
The term "log"
is short for logarithm. A logarithm is a "power of ten". Each log
reduction is a reduction of 90%. So, a 1 log reduction is a 90% reduction,
a 2 log reduction is 99%, and a 5 log reduction is 99.999%. The bottom
line is that cider processors must use one or more steps that would
destroy 99.999% of a population of E. coli O157:H7 in their cider.
Processors can use more than one step to achieve the 5-log reduction,
but each of the steps must be supported by scientific evidence.
Effective September 8, 1999, every container of apple cider
that has not been pasteurized or processed utilizing an acceptable
alternative processing method must be labeled with the following warning
statement. This specific warning statement is in addition to the standard
food labeling requirements.
Recommendations: First, look to see if the cider containers have the warning
label. If they do, your inspection would focus on general hygiene and
GMP's. If there is no warning label on apple cider, the responsibility
is on the processor to explain and document how they are achieving the
5-log reduction.
a. To label
apple cider as pasteurized, the cider must be processed in 3-A approved
equipment.
b. Apple cider DOES NOT need a warning label if the processor
utilizes a heat treatment step that is equivalent to or greater than
time/temperature relationships accepted for full pasteurization. The
time/temperature relationship must be verified and the heat treatment
step must be part of a working HACCP plan. The plan and heat treatment
equipment shall be reviewed by a Food Safety Consultant.
c. Apple cider must be labeled with warning statement if not
pasteurized in 3-A equipment OR the processor does not follow a HACCP
plan that demonstrates a 5-log reduction.
a.
Can Apple Cider be labeled as pasteurized with heat treatment and
a demonstrated 5-log reduction? NO - The label may simply state
"Apple Cider - Keep Refrigerated."
b. If the 5-log reduction and/or pasteurized process are completed
at one establishment, does that process need to be completed again
at the establishment that bottles the treated product? NO
c. Apple cider heat treatment equipment should be evaluated
on general construction criteria and the ability to keep the equipment
clean. If further evaluation is necessary, please contact your supervisor
or the food safety consultant in your area.
