With the arrival of autumn and the growing popularity of apple cider, US health authorities are warning against the risks of consuming unpasteurized cider. The product is highly appreciated in agricultural markets and on farms, but without the necessary precautions it can become a vehicle for dangerous bacteria, such as Cryptosporidium, responsible for serious gastrointestinal infections.
The Ogle County Health Department in Illinois recently recalled that the unpasteurized apple cideroften sold in oil mills or in local markets, may contain harmful microorganisms: those most at risk are infants, young children, the elderly, pregnant women and individuals with compromised immune systems.
Pasteurization is a fundamental process to guarantee the food safety, as it heats the juices to high temperatures and eliminates both bacteria and parasites. The problem lies in the fact that many orchards choose not to subject their cider to this treatment, considering it unnecessary, an irresponsible choice that increases the risks for consumers.
An epidemic that made history
In 2015, an alarming incident involved a group of more than 100 people attending a fall festival in Illinois. The unpasteurized apple cider served at the event has been linked to an outbreak of gastrointestinal illness: Attendees from several counties and even other states experienced symptoms such as abdominal cramps, vomiting and bloody diarrhea. The infection was attributed to the aforementioned Cryptosporidium, a parasite that often develops in environments contaminated by animals, such as cattle.
The health authorities linked the contamination to the surrounding environment with the production of cider, since near the mill there were cattle herds, carriers of the parasite, and the epidemic once again underlined the importance of pasteurization as a tool of prevention.
Regulations and advice from the authorities
The United States Food and Drug Administration (FDA) requires that all unpasteurized juices sold in supermarkets have a warning label, which can inform consumers of the potential danger. Even in this case a problem arises, given that products sold by the glass in orchards or agricultural markets are not subject to these regulations: for this reason, it is essential that consumers are aware of the risks and ask direct information from sellers.
Health authorities recommend pasteurizing the juice at home, heating it to a temperature of at least 70°C for about a minute, to eliminate the bacteria.
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