U.S. Food & Drug Administration Center for Food Safety & Applied Nutrition APPLE CIDER FOOD SAFETY CONTROL WORKSHOP July 15-16, 1999

The cider industry is still transitioning from practices associated with producing a raw agricultural commodity to those associated with producing a ready-to-eat processed food. This presents an ongoing educational need. The infrastructure that deals most effectively with the industry is Extension followed by state & local regulators. Cider makers are asking very practical questions; but unfortunately, we still can't provide straightforward answers. Gaps always exist between the new research and how to apply it in a real setting. These gaps will eventually narrow, but in the meantime, the industry is vulnerable to many influences.

Some cider makers have taken matters into their own hands and are positioning to take advantage of the changing marketplace. The virtual exclusion of a raw cider from the wholesale market immediately pushed large producers to adopt processing interventions. Approximately ten percent of Michigan cider makers now utilize thermal pasteurization or ultraviolet technology. This group has a large share of the cider market. They have been characterized as risk takers or "early adopters" in terms of using new technologies. Many of these are looked at as industry leaders and opinion shapers.

Other cider makers understand the transition that is underway but have looked for alternatives to pasteurization such as whole fruit sanitization. A large segment still exists that have not accepted the need for intervention. Of the 200 cider makers in Michigan operating prior to 1997, about fifteen percent opted to get out of the business altogether. Another fifteen percent did not produce cider in 1998. It is anticipated additional cider makers will make similar business decisions if additional processing interventions like pasteurization are mandated. However, there is a demonstration of willingness to accept new technologies when cider makers are adequately informed and given options.

Continuing research needs

1. Practical applications of the research. Taking pure research and applying it in a real setting. This could involve setting design criteria or setting standards. Also, there's a need to take into account the level of operator knowledge - should each operator using pasteurization equipment be an expert in the PMO or should the equipment be designed to meet the standards?
2. A benchmark to measure a cider mill against. What elements serve as the baseline requirements? Is there a way to determine if a mill falls below the benchmark?
3. GMPs still needing research:

1. Apple transportation and storage practices & duration of storage
2. Equipment design (washer/brusher performance, contact surfaces, transfer lines, etc.)
3. Equipment cleaning & sanitizing methods (chemicals, frequency, application)
4. Preharvest practices (irrigation, fertilization, pesticide application, orchard management)
5. What is the most effective design for washing & brushing equipment?
6. How should water be used in the fruit cleaning/ sanitization process?
4. An expanded selection of interventions from which to choose. Right now, the choice is pretty much a thermal pasteurizer or a U.V unit. But both of these have limitations for the diversity experienced in the industry. (U.V. is technically not approved since a food additive petition hasn't been filed. Many problems have been encountered with the first generation of thermal pasteurization units adapted for cider).
5. A reliable source of information. Who can provide guidance to the idustry - extension? regulators? industry associations? salesmen? Right now, the education infrastructure lacks information to help the industry make good decisions. The regulators also lack information to make good regulatory & public health policy.
6. An understanding of the levels of risk reduction. How much risk do GMPs cover, how much do additional interventions cover - and how much is acceptable?
7. Education. There will be a continued need to deliver information. The areas most frequently requested by the cidermakers

1. Cleaning & sanitizing methods specific to cider equipment
2. A comparison of interventions & their cost & effectiveness & ease of use
3. Other GMP's
8. Verification. The need to clearly define how interventions can be verified. Who decides if someone is achieving 5-logs in the actual mill where the intervention is used. How do operators or regulators make the decision?
9. Performance standards. There will be an increasing need for verifying if a given intervention met its target. Examples: What should the microbial load be on sanitized fruit? What indicator organisms should be used to verify pathogen destruction? What tests can verify if cider reached 160° F?