Salmonella
spp.
Note: This is a pathogenic microbe that MAY jeopardize
cider safety.
Similar to E. coli, Salmonella species are found in intestinal
traces of animals.
CHARACTERISTICS
Some
types are more heat-resistant than E.coli O157:H7, but still
not resistant to pasteurization
Infectious
dose generally regarded as much higher than E.coli O157:H7
ASSOCIATED
ILLNESS(ES)
Causes salmonellosis, which is rarely fatal. However, infections with
certain strains (such as Salmonella typhimurium DT104) can
be life-threatening
KEY
STRATEGIES FOR CONTROLLING
Because infectious dose is much higher than E.coli O157:H7, it's
more likely thatwashing, brushing and additives will remove or destroy
enough contaminant Salmonella cells to ensure safety
See
also, GMP's
PASTEURIZATION
Currently, there are 3 Options Available:
- FDA
Standards for Milk: At least 161 degrees for at least
15 seconds
- Cornell
University Recommendation:
For cider containing less than half Red Delicious apples = at least
160 degrees F for at least 6 seconds. If cider is made from 50%
or more Red Delicious apples than the options are at least 160 degrees
F for at least 11 seconds or at least 170 degrees F for at least
2 seconds
- University
of Wisconsin Recommendation:
For typical Wisconsin cider blends, you can safely use at least
155 degrees F for at least 14 seconds
