[Sca-cooks] Apple cider

[JPC]

No, that sounds like the FDA. Just be happy it was not a 6 log reduction 
with overkill. The FDA is slowly increasing the standards of the food/drugs 
they regulate. I have a theory as to why but I will keep that to myself. 
However, in this case the regulation on cider is defendable from a public 
health point of view.

Christopher
----- Original Message ----- 
From: "Johnna Holloway" <johnna at sitka.engin.umich.edu>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, November 11, 2005 8:59 PM
Subject: Re: [Sca-cooks] Apple cider


>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
>
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