Survey of apple growing, harvesting, and cider manufacturing practices in Wisconsin: Implications for safety

Journal of Food Safety

Volumn 20, Issue 2, 2000, Pages 85-100

  Uljas, Heidi E ^a   Ingham, Steven C ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

APPLE; CIDER; DECONTAMINATION; FOOD PRESERVATIVE; FOOD SAFETY; FREEZING; HARVESTING; PASTEURIZATION; PLANT GROWTH; SEASONALITY; UNITED STATES;

EID: 0034095734     PISSN: 01496085     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4565.2000.tb00290.x     Document Type: Article

References (40)

1. BESSER, R.E. et al. 1993. An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider. JAMA 269, 2217-2220.
2. BUCHANAN, R.L., EDELSON, S.G., SNIPES, K. and BOYD, G. 1998. Inactivation of Escherichia coli O157:H7 in apple juice by irradiation. Appl. Environ. Microbiol. 64, 4533-4535.
3. Center for Disease Control. 1975. Salmonella typhimurium outbreak traced to a commercial apple cider - New Jersey. Morbid. Mortal. Weekly Rep. 24, 87-88.
4. Centers for Disease Control and Prevention. 1997. Outbreaks of Escherichia coli O157:H7 infection and cryptosporidiosis associated with drinking unpasteurized apple cider - Connecticut and New York, October 1996. Morbid. Mortal. Weekly Report 46, 4-8.
5. COOK, K.A. et al. 1998. Outbreak of Salmonella serotype Hartford infections associated with unpasteurized orange juice. JAMA 280, 1502-1509.
6. CORRY, J.E.L., JAMES, C., JAMES, S.J. and HINTON, M. 1995. Salmonella, Campylobacter and Escherichia coli O157:H7 decontamination techniques for the future. Int. J. Food Microbiol. 28, 187-196.
7. DE ROEVER, C. 1998. Microbiological safety evaluations and recommendations of fresh produce. Food Contr. 9, 321-347.
8. DINGMAN, D.W. 1999. Prevalence of Escherichia coli O157:H7 in apple cider manufactured in Connecticut. J. Food Prot. 62, 567-573.
9. DOWNING, D.L. 1989. Apple Cider. In Processed Apple Products, (D.L. Downing, ed.) pp. 169-187, Van Nostrand Reinhold, New York.
10. FAIN, A.R. 1996. A review of the microbiological safety of fresh salads. Dairy Food Environ. Sanit. 16, 146-149.
11. FISHER, T.L. and GOLDEN, D.A. 1998. Fate of Escherichia coli O157:H7 in ground apples used in cider production. J. Food Prot. 61, 1372-1374.
12. Food and Drug Administration. 1995. Procedures for the safe and sanitary processing and importing of fish and fishery products; final rule. Fed. Regist. 60, 65096-65202.
13. Food and Drug Administration. 1998a. Food Labeling: Warning and Notice statements; Labeling of Juice Products. Fed. Regist. 63, 20486-20493.
14. Food and Drug Administration. 1998b. Hazard Analysis and Critical Control Point (HACCP); procedures for the safe and sanitary processing and importing of juice. Fed. Regist. 63, 20450-20486.
15. FORGACS, J. 1942. A microbiological analysis of apple juice processing. Food Res. 7, 442-450.
16. GARCIA-GRAELLS, C., HAUBEN, K.J.A. and MICHIELS, C.W. 1998. High-pressure inactivation and sublethal injury of pressure-resistant Escherichia coli mutants in fruit juices. Appl. Environ. Microbiol. 64, 1566-1568.
17. GORDEN, J. and SMALL, P.L.C. 1993. Acid resistance in enteric bacteria. Infect. Immun. 61, 364-367.
18. GOVERD, K.A., BEECH, F.W., HOBBS, R.P. and SHANNON, R. 1979. The occurrence and survival of coliforms and Salmonellas in apple juice and cider. J. Appl. Bacteriol. 46, 521-530.
19. JANISIEWICZ, W.J., CONWAY, W.S., BROWN, M.W., SAPERS, G.M., FRATAMICO, P. and BUCHANAN, R.L. 1999. Fate of Escherichia coli O157:H7 on fresh-cut apple tissue and its potential for transmission by fruit flies. Appl. Environ. Microbiol. 65, 1-5.
20. KEENE, W.E. et al. 1994. A swimming-associated outbreak of hemorrhagic colitis caused by Escherichia coli O157:H7 and Shigella sonnei. N. Engl. J. Med. 331, 579-584.
21. KEENE, W.E. et al. 1997. An outbreak of Escherichia coli O157:H7 infections traced to jerky made from deer meat. JAMA 277, 1229-1231.
22. KOZEMPEL, M., SCULLEN, O.J., COOK, R. and WHITING, R. 1997. Preliminary investigation using a batch flow process to determine bacteria destruction by microwave energy at low temperature. Lebensm. Wiss. Technol. 30, 691-696.
23. LANG, M.M., INGHAM, S.C. and INGHAM, B.H. 1999. Verifying apple cider plant sanitation and HACCP programs: choice of indicator bacteria and testing methods. J. Food Prot. 62, 887-893.
24. MCCANDLESS, L. 1997. New York cider industry learns to make safe cider. Great Lakes Fruit Growers News, March, 11.
25. MILLARD, P.S. et al. 1994. An outbreak of cryptosporidiosis from fresh-pressed apple cider. JAMA 272, 1592-1596.
26. MILLER, L.G. and KASPAR, C.W. 1994. Escherichia coli O157:H7 acid-tolerance and survival in apple cider. J. Food Prot. 57, 460-464.
27. PARISH, M.E. 1997. Public health and nonpasteurized fruit juices. Crit. Rev. Microbiol. 23, 109-119.
28. PARISH, M.E. 1998. Coliforms, Escherichia coli and Salmonella serovars associated with a citrus-processing facility implicated in a salmonellosis outbreak. J. Food Prot. 61, 280-284.
29. ROBINSON, J.F., WOODWARD, C.F., HARRINGTON, W.O., HILLS, C.H., HAYES, K.M. and NOLD, T. 1977. Making and preserving apple cider. U.S. Department of Agriculture, Agricultural Research Service, Farmers' Bulletin no. 2125. U.S. Department of Agriculture, Washington, D.C.
30. SAGE, J.R. and INGHAM, S.C. 1998. Evaluating survival of Escherichia coli O157:H7 in frozen and thawed apple cider: potential use of a hydrophobic grid membrane filter-SD-39 agar method. J. Food Prot. 61, 490-494.
31. SILK, T.M., RYSER, E.T. and DONNELLY, C.W. 1997. Comparison of methods for determining coliforms and Escherichia coli levels in apple cider. J. Food Prot. 60, 1302-1305.
32. SUMNER, S.S. and SMITH, D.A. 1992. Good manufacturing practices for apple cider mills. Nebraska Cooperative Extension bulletin NF92-98.
33. TAUXE, R., KRUSE, H., HEDBERG, C., POTTER, M., MADDEN, J. and WACHSMUTH, K. 1997. Microbial hazards and emerging issues associated with produce a preliminary report to the national advisory committee on microbiologic criteria for foods. J. Food Prot. 60, 1400-1408.
34. 10-unit reductions in numbers of Escherichia coli O157:H7 and Salmonella typhimurium DT104 organisms in apple cider. Appl. Environ. Microbiol. 65, 1924-1929.
35. United States Department of Agriculture, Food Safety and Inspection Service. 1996. Pathogen reduction; Hazard Analysis and Critical Control Point (HACCP) systems; final rule. Fed. Regist. 61, 38806-38989.
36. WALLACE, J.S., CHEASTY, T. and JONES, K. 1997. Isolation of Vero cytotoxin-producing Escherichia coli O157 from wild birds. J. Appl. Microbiol. 82, 399-404.
37. WOROBO, R.W., CHUREY, J.J. and PADILLA-ZAKOUR, O. 1998. Apple cider: Treatment options to comply with new regulations. J. Assoc. Food Drug Offic. 62, 19-26.
38. WRIGHT, J.R., SUMNER, S.S., HACKNEY, C.R., PIERSON, M.D. and ZOECLEIN, B.W. 2000. A survey of Virginia apple cider producers practices. Dairy Food Environ. Sanit. 20, 190-195.
39. ZHAO, T., DOYLE, M.P. and BESSER, R.E. 1993. Fate of enterohemorrhagic Escherichia coli O157:H7 in apple cider with and without preservatives. Appl. Environ. Microbiol. 59, 2526-2530.
40. ZHAO, T., DOYLE, M.P., SHERE, J. and GARBER, L. 1995. Prevalence of enterohemorrhagic Escherichia coli O157:H7 in a survey of dairy herds. Appl. Environ. Microbiol. 61, 1290-1293.