Survey of Apple Growing, Harvesting, and Cider Manufacturing Practices in Wisconsin: Implications for Safety

Abstract

To evaluate the safety of current apple growing, harvesting and cider manufacturing practices in Wisconsin, cider manufacturers were contacted in a three‐phase survey. Results revealed that seasonal, small‐scale production was characteristic of the industry. Most cider mills produced less than 5,000 gal/year; only 6% produced more than 20,000 gal/year. Most cider makers used only tree picked apples (86%), inspected apples before washing (94%), washed (93%) and brushed (87%) apples, but only 16% of mills sanitized washed apples. Most mills (92%) sanitized cider making equipment after each use; however, only a few sanitized between custom pressing apples from different customers. Respondents reported that they strived to improve cider safety by pasteurization (43% of all cider), UV light treatment (4%), use of preservatives (30%), and HACCP (17%). For 31% of all cider, however, processors relied solely on refrigeration and/or freezing. These results show that most cider mills practice many steps believed to enhance cider safety, but results also identify procedures that must be addressed to further improve cider safety.

Antimicrobial Efficiency of Essential Oil and Freeze–Thaw Treatments against Escherichia coli O157:H7 and Salmonella enterica Ser. Enteritidis in Strawberry Juice

“…Freeze–thaw treatment is a common method for extending the shelf life of apple cider (Uljas and Ingham 2000). Many researchers have reported that freezing has considerable lethality against many microorganisms, including E. coli , Listeria monocytogenes , Salmonella Typhimurium, Vibrio parahaemolyticus , and Vibrio vulnificus in microbial growth media and selected food systems (Cressy and others 2003; Elhanafi and others 2004; Ternent and others 2004; Wong and others 2004; Ingham and others 2006).…”

Modeling of Combined Processing Steps for Reducing Escherichia coli O157:H7 Populations in Apple Cider

“…Injury and cell death are enhanced as this storage temperature increases (42,43,47). Many cider makers also freeze their cider for later sale (44), which further stresses cells and may result in cell death (34). Although individual studies have demonstrated the potential lethality of these steps, a systematic approach to describe microbial responses to such treatments and their combinations is needed for use in developing effective pathogen control strategies for cider.…”

“…In a noncontinuous process, commonly used by small cider processors, a sufficient amount of cider must be first collected before proceeding to the next step. Cider may, therefore, sit in the holding tank for a time ranging from a few hours to overnight (44), a period during which cells may become injured. Injury and cell death are enhanced as this storage temperature increases (42,43,47).…”

Microbial Levels in Apple Must and Their Association with Fruit Selection, Washing and Sanitization

“…Other forms of contamination by pathogens in this product, including irrigation water, lack of hygiene practices in collection and disinfection of transport boxes, as well as the period and conditions of storage, have all been documented (Buchanan et al . ; Uljas and Ingham ; Garcia et al . ).…”

“…The fermentation process itself is an effective means of reducing pathogen load and patulin contamination. However, many microorganisms (yeast and bacteria), can still affect cider quality and stability, so Standard Sanitary Operating Procedures (SSOPs) and product stabilization should still be addressed in the production plan (Uljas and Ingham ).…”