As the fall season kicks in, apple orchards are bustling with visitors eager to enjoy seasonal treats like cinnamon donuts and fresh apple cider. However, health officials are cautioning the public about the potential risks associated with consuming unpasteurized apple cider.
The Ogle County Health Department in Illinois has raised concerns that unpasteurized apple cider — recognized by its cloudy, golden appearance — may pose a health risk. Unlike pasteurized cider, which undergoes a heat treatment process to eliminate harmful bacteria, unpasteurized versions do not, leaving them susceptible to contamination.
“Highly susceptible populations are the most likely to be affected by unpasteurized apple cider,” the health department warned in a recent statement. These vulnerable groups include infants, pregnant individuals, the elderly, and those with compromised immune systems.
The U.S. Food and Drug Administration (FDA) has also reported several outbreaks of foodborne illness linked to the consumption of unpasteurized fruit and vegetable juices, including apple cider. Although not all unpasteurized ciders cause illness, they have a higher likelihood of containing dangerous microorganisms compared to their pasteurized counterparts.
To minimize risk, consumers are encouraged to carefully check product labels when purchasing apple cider from stores or farm stands. Unpasteurized cider is required by law to display a warning label stating: “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.”
If no clear labeling is present, especially at farmers’ markets or cider mills, the FDA advises consumers to ask vendors directly about the pasteurization status of their cider to ensure safe consumption.
As the season unfolds, officials are urging the public to remain informed and vigilant, particularly when enjoying fresh, seasonal beverages like apple cider.
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