{"id":13181,"date":"2022-09-29T12:46:39","date_gmt":"2022-09-29T16:46:39","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?p=13181"},"modified":"2022-10-27T12:47:42","modified_gmt":"2022-10-27T16:47:42","slug":"safe-cider-know-how","status":"publish","type":"post","link":"https:\/\/extension.umaine.edu\/food-health\/2022\/09\/29\/safe-cider-know-how\/","title":{"rendered":"Safe Cider Know-How"},"content":{"rendered":"

\u2014\u00a0By Danielle Breunig, University of Maine Dietetic Intern\u00a0<\/em><\/p>\n

Make Safe Cider at Home<\/h2>\n

Fresh unpasteurized cider can cause foodborne illness outbreaks due to contamination of foodborne pathogens. Certain age groups such as children, the elderly, and people with compromised immune systems are more susceptible to foodborne illnesses. Precautions can be taken to prevent the risk of foodborne illness by boiling unpasteurized cider before consumption or consuming pasteurized cider. This precaution does not kill every microorganism that might be present in the cider. Other concerns include fungal toxins called Patulin which is heat stable and can survive pasteurization. It\u2019s possible for Patulin to form during the production and storage of cider.\u00a0<\/span><\/p>\n

Pasteurizing Homemade Cider<\/h2>\n

Acidity and refrigeration are two key components when it comes to the safety of cider. Producers who sell cider must be licensed by the Maine Department of Agriculture and are required to be inspected regularly to assure that safe and sanitary guidelines are being followed. The Maine State Food Law states that cider producers may not sell, advertise, offer, or expose cider that has not been heat-treated to a temperature of 155\u00b0<\/b> F or higher for 10 seconds unless it is labeled as being unpasteurized. If cider is made at home, it is the responsibility of the homemaker to take cider safety into their own hands. Go to the <\/span>Maine Legislature website<\/span><\/a> for more information about Maine cider laws.\u00a0<\/span><\/p>\n

Here are some cider making do\u2019s and don\u2019ts safety guidelines from Maine\u2019s apple growers, the Maine Department of Agriculture, Food and Rural Resources, and the <\/span>University of Maine Cooperative Extension:<\/span><\/a><\/p>\n

Do\u2019s:\u00a0<\/span><\/h2>\n