[Sca-cooks] Apple cider

[Johnna Holloway]

I suspect that the cider producers are responding to the new
juice regulations.
http://ift.confex.com/ift/2005/techprogram/paper_31368.htm 
In response to foodborne illnesses associated with consumption of juice 
products, the FDA adopted the Juice HACCP regulation. Starting January 
2004 all juice processors that sell wholesale are required to implement 
a step that leads to a 5-log reduction of pertinent pathogens. Elevated 
bacterial counts in end-product cider samples treated with thermal 
pasteurization or Ultra-Violet (UV) light irradiation suggested that the 
equipment was not operated properly or that post-processing 
contamination occurred.
See also http://vm.cfsan.fda.gov/~comm/juiceqa.html

Johnnae

Elaine Koogler wrote:

> You're very lucky, then.  Even the local farmers pasturize their 
> cider.  I asked a couple of them if I could get hold of some before 
> they pasturized it and was told that it is against the law (at least 
> in Maryland) to sell it that way.  sigh.  I understand that food laws 
> are there to protect us, but they sometimes get really frustrating.   
> Like the local Mennonite farmer who can't sell his goat milk...nor 
> even goat milk cheese because he doesn't have the proper licenses.
> Kiri