Here's What the FDA Wishes You Knew About Apple Cider

It’s apple season! From classic apple pie and apple crisp to flavorful apple bread and tender apple cake, these are just a few reasons this time of year is a favorite for many. And there’s nothing like a mug of warm apple cider, complete with a cinnamon stick, to dunk an apple cider doughnut into. 

But you may have heard that if apple cider isn’t properly processed, it can make you sick. What’s up with that?

We dug into the details and asked a couple of people in the know about pasteurization and apple cider and why it matters.

What Is Pasteurization?

Pasteurization is a process of using high heat to kill potentially illness-causing bacteria. And while these bacteria may not pose serious risk for people with strong immune systems, the Food and Drug Administration warns that people with compromised immune systems may experience serious illness or death from ingesting unpasteurized fruit and vegetable juice—including cider.

Those with “compromised immune systems” may include children, pregnant people, older adults and people with weakened immune systems from things like organ transplants, cancer, HIV/AIDS and diabetes. But even if you don’t fall into one of these categories, you could still get food poisoning from unpasteurized cider. And who wants to spend several days with diarrhea, vomiting and stomach cramps?

Why Should Cider Be Pasteurized?

It’s important to understand that cider may be made not only from fresh-picked apples but also from ones that have fallen onto the ground—called ground-harvested apples. According to the American Cider Association, it is legal in the U.S. for cider to be made from ground-harvested apples, as long as certain conditions are followed.

When an apple falls to the ground, it will most likely gain some bumps and bruises along the way, increasing the chances of bacteria and mold entering the fruit. For this reason, two of the conditions that must be met to use ground-harvested apples for cider include quickly harvesting the fallen apples before rot and animals get to them, and immediately pressing them into cider. Cider that includes ground-harvested apples must also be pasteurized.

While the apples are washed before being taken to the apple press to become cider, there is still a chance of bacteria surviving and ending up in the finished product. It’s one thing to carefully wash an apple before eating it. But when thousands of apples are being rinsed and run over brushes on a conveyor belt, the washing process won’t be as foolproof. It’s a necessary step and will remove most of the bacteria, but it isn’t as thorough as you can be washing one apple at a time.

“For juice, [including cider], that is made in mass quantities which use multiple pieces of fruit, the potential for bacterial presence goes up,” says Tamika Sims, Ph.D., senior director of food technology communications at the International Food Information Council. “Thus, the pasteurization step aids in lessening the risk of encountering bacteria that may have lingered on the fruit or could be present in the processing facility ahead of the pasteurization step. It could be that the juice is microbe-free ahead of the pasteurization step, but by using pasteurization, the cider is made that much safer.”

There’s another reason cider is pasteurized: shelf life. “Cider is pasteurized because it is a liquid counterpart derived from whole apples that is intended for extended storage and preservation,” says Olivia Roszkowski, chef-instructor of plant-based culinary arts at the Institute of Culinary Education in New York. “The same would be true of other juices derived from produce, such as orange juice or green juice. Pasteurization strives to eliminate any microbes that can hasten spoilage, as well as those that can prevent illness.”

Heat isn’t the only way to pasteurize cider. Ultraviolet light can be used as well. “The UV light attacks the microbes’ DNA,” says Sims. “Without intact DNA, microbes cannot function. This eventually kills them and keeps them from multiplying.”

How Can You Tell If Cider Has Been Pasteurized?

You’re at the grocery store and want to purchase cider. How do you know if it’s been pasteurized? 

One easy way is to look for the FDA warning label that is required on all unpasteurized cider. If it doesn’t have the warning label, then it is pasteurized. The warning label will read: 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.

It’s important to note, says Sims, that the FDA does not require unpasteurized warning labels for juice and cider that is sold by the glass—like what you might find at apple orchards, farmers' markets and juice bars. So ask the server or producer if their cider is pasteurized.

Roszkowski says that another way to determine if cider has been pasteurized is by the expiration date. “If it is weeks away, it has most likely been pasteurized. If its ‘best by’ date is a few days from when it was produced, it is likely not pasteurized,” says Roszkowski. “Generally, pasteurized cider can be refrigerated for four or more weeks, while unpasteurized cider lasts for one to two weeks.”

You can also make an educated guess based on where you’re buying it. “Local cider from small vendors is less likely to have been pasteurized than established brands that carry their products in larger grocery stores,” says Roszkowski. “Local cider is usually sold in smaller quantities and has been produced very close to when it is being sold, versus traveling long distances to supermarket shelves.” 

If your supermarket is serving hot cider to sample, there may not be as much concern. “It’s not as important to pasteurize it because it is being heated to high temperatures, which helps eliminate the congregation of pathogens,” says Roszkowski.

The section of the grocery store where the cider is located may be a giveaway, too, says Sims, as “unpasteurized or non-heat-treated juices have to be refrigerated.”

This doesn’t mean, however, that you won’t find pasteurized cider in the refrigerated section. But if it’s not refrigerated, it definitely has been pasteurized. 

It’s important to note that like shelf-stable juice beverages, some shelf-stable ciders may also come with unnecessary added ingredients, so read the label. 

“The shelf-stable cider has likely been ultra-pasteurized and filtered,” says Roszkowski. “It is a more uniform product that might contain additives that help preserve shelf life, and added sugar or flavorings that enhance the taste of the product. Refrigerated cider is more likely to be more natural, less processed, unfiltered and free of flavorings and preservatives.”

If you can’t find fresh apple cider that’s been pasteurized, you can do it yourself. Heat the cider in a double boiler on the stovetop until it reaches about 160°F, then maintain the temperature for at least 1 minute. Skim off the foam and store it in a clean sanitized container in the refrigerator. 

Sims does caution, though, that while heating the cider yourself may be safer than drinking unpasteurized cider, you can’t be completely confident it will kill all potential bacteria. “I’d say that people could do this to eliminate some microbes, but I wouldn’t rely on [pasteurizing at home] as a foolproof method to eliminate the risk of foodborne illness to the level of a pasteurized cider or juice. There is some risk associated with [pasteurizing at home], especially for people who have susceptible immune systems.”

Whether you choose to purchase pasteurized or unpasteurized cider, once it’s open, it will only be good for a short time. All types of cider should be stored in the refrigerator after opening. Unpasteurized cider should be used up within a week or less after opening. You get more time with pasteurized cider, as it may be good for up to four weeks in the refrigerator after it’s opened.

The Bottom Line

Pasteurized cider helps reduce the chances of foodborne illness, or food poisoning, from bacteria that can be left on the apples during processing. There are several ways to know if the cider you’re purchasing has been pasteurized, including the FDA’s required warning label on unpasteurized cider. This warning does not apply, however, to cider sold by the glass, so ask if it’s been pasteurized. Read the labels of pasteurized ciders and if possible, avoid ones with unnecessary added ingredients, like added flavors, preservatives and sugar. You can pasteurize fresh apple cider at home, but if food safety is a concern, especially for those with compromised immune systems, it’s better to be safe than sorry and purchase pasteurized apple cider. Refrigerate all types of cider after opening and use it within the recommended time. Above all, enjoy this seasonal beverage with family and friends!