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Research
Potential Sources of Microbial Contamination in Unpasteurized Apple Cider
Introduction
Unpasteurized apple cider was historically considered to be a safe product,
free from microbial pathogens due to its high acidity. However, in the
last two decades unpasteurized apple cider has been associated with several
outbreaks of foodborne illness.
Objectives
This study was conducted to identify possible sources of microbial contamination
and to assess the effect of good cleaning and sanitation practices on
microbial quality and safety of unpasteurized apple cider.
Methodology
Raw unwashed apples, washed apples, cleaning water, fresh cider and finished
cider samples were collected from five Ontario producers over four months
and microbiologically tested.
Summary of Research Results
- The washing step was identified as a potential source of contamination
possibly due to water in the dump tanks seldom being refreshed, and
because scrubbers, spray nozzles and conveyors were not properly cleaned
and sanitized
- Higher (p<0.0001) total coliforms counts and prevalence in fresh
cider compared to both unwashed apples and washed apples indicated considerable
microbial build-up along the process
- Results showed that producers with better sanitary practices in place
had lower (p<0.001) total coliforms prevalence than the rest of the
producers.
- Overall results show that good sanitation procedures are associated
with improved microbial quality of fresh cider, in terms of total coliforms,
and that operators who pasteurize and/or UV-treat their product should
still be required to have a sound Good Manufacturing Practices Program
in place to prevent recontamination.
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