Tag Archives: Cider

Unpasteurized juices still risky

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My hockey equipment is covered in pigeon poop.

Or so I’m told by my friend Steve, who has organized pick-up hockey in Guelph for decades, and in whose barn my equipment has sat since 2006.

I never had fancy equipment; I bought my goalie pads off a 12-year-old whose parents were apparently more affluent than I.

But I could sell them for four times their value in Australia, where hockey exists, and Canadians always return with a bag full of gear, because it costs so much less in North America.

With Sorenne about to turn four-years-old, it’s time to introduce her to the ice – and there’s a rink in Brisbane. And with us returning to the U.S. for Dec. and Jan., the time was right to salvage what was left of my equipment and get some stuff for Sorenne.

Steve says he only found one of my skates.

Steve also works in government.

While driving to Florida this week, Steve took some of my equipment to Chapman in North Carolina (or mailed it) because I’ll see Chapman for a meeting about our shiga-toxic producing E. coli research.

While driving down the North Carolina coast, Steve stopped at this roadside market for some ol’ timey apple cider; unpasteurized cider has been the source of many an outbreak of foodborne illness.

Steve thought the name of the market was particularly apt.

A table of fresh juice-related outbreaks is available at http://bites.ksu.edu/fresh-juice-outbreaks.

People get sick; there’s a reason for HACCP plans

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This person sounds like a bad food safety manager.

New York City’s Village Voice ran a piece about the paperwork being required by health types in the form of HACCP plans (Hazard Analysis Critical Control Point).

“… the plans require chefs to map out a convoluted strategy for avoiding foodborne pathogens in potentially dangerous cooking techniques…. Sous vide came under scrutiny and was even banned temporarily in 2006 while the health department decided how to regulate the newfangled method. … Now restaurants desiring to use the sous vide method must have an approved HACCP plan to do so.”

Elizabeth Meltz, director of food safety and sustainability for the Batali Bastianich group, which includes Babbo, Del Posto, and food emporium Eataly, was quoted as saying,

"There was one E. coli outburst from apple cider, and now there’s a HACCP plan required to make it for mass consumption, too."

Maybe the E. coli outburst Meltz was referring to was in Oct. 1996, when 16-month-old Anna Gimmestad of Denver drank Smoothie juice manufactured by Odwalla Inc. of Half Moon Bay, Calif. She died several weeks later; 64 others became ill in several western U.S. states and British Columbia after drinking the same juices, which contained unpasteurized apple cider –and E. coli O157:H7. Investigators believe that some of the apples used to make the cider may have been insufficiently washed after falling to the ground and coming into contact with deer feces.

Or maybe the outburst was in Maryland last year when seven people got sick drinking unpasteurized cider; three were hospitalized.

Maybe the outburst was in Iowa, when eight were stricken with E. coli o157:H7 after drinking unpasteurized cider.

Maybe it was one of the 31 other outbreaks of illness we’ve document linked to unpasteurized juices – primarily apple cider. The complete table with body count is available at
http://bites.ksu.edu/fresh-juice-outbreaks.
 

Let’s do the time warp again: Baugher’s to pasteurize cider after E. coli outbreak

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In October, 1996, 16-month-old Anna Gimmestad of Denver drank Smoothie juice manufactured by Odwalla Inc. of Half Moon Bay, Calif. She died several weeks later; 64 others became ill in several western U.S. states and British Columbia after drinking the same juices, which contained unpasteurized apple cider –and E. coli O157:H7. Investigators believe that some of the apples used to make the cider may have been insufficiently washed after falling to the ground and coming into contact with deer feces.

In the fall of 1998, I accompanied one of my four daughters on a kindergarten trip to the farm. After petting the animals and touring the crops –I questioned the fresh manure on the strawberries –we were assured that all the food produced was natural. We then returned for unpasteurized apple cider. The host served the cider in a coffee urn, heated, so my concern about it being unpasteurized was abated. I asked: "Did you serve the cider heated because you heard about other outbreaks and were concerned about liability?" She responded, "No. The stuff starts to smell when it’s a few weeks old and heating removes the smell."

Yesterday, Baugher’s Orchard and Farm in Westminster, Maryland, announced to local fanfare – and some customer distress — that it will change the way it produces apple cider in the future after E. coli infections were linked to the product this fall.

Dr. David Blythe, medical epidemiologist from the Department of Health and Mental Hygiene, said environmental and product testing of the apple cider was conducted in November and December in an attempt to confirm a link between seven cases of a specific strain of E. coli infections that began appearing in mid-October that was believed to be associated with the consumption of Baugher’s unpasteurized apple cider.

Three of the seven cases resulted in hospitalization. Five of the seven cases were children younger than 18. All afflicted people recovered and those hospitalized were discharged, Frances Phillips, Deputy Secretary for Public Health from the DHMH said.

Blythe said the E. coli strain was not found in any of the tested samples, but that they were not able to test from the batch of apple cider that is suspected of causing the sickness.

Though they cannot make any conclusions from the testing, Blythe said the information collected, like interviews from those affected by the E. coli strain, still points to the apple cider as what made people sick.

Dwight Baugher, farm manager, said they are not currently making any apple cider. The company typically makes cider from about mid-September through mid-March.

"There’s no way of knowing if we had anything to do with it," he said.

Though they have not found out the source of the E. coli strain, they are working on changing the apple cider production process to include pasteurization.
 

Cider strikes again; seven sick with E. coli O157 in MD

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In the fall of 1998, I accompanied one of my four daughters on a kindergarten trip to the farm. After petting the animals and touring the crops –I questioned the fresh manure on the strawberries –we were assured that all the food produced was natural.

We then returned for unpasteurized apple cider. The host served the cider in a coffee urn, heated, so my concern about it being unpasteurized was abated. I asked: "Did you serve the cider heated because you heard about other outbreaks and were concerned about liability?"

She responded, "No. The stuff starts to smell when it’s a few weeks old and heating removes the smell.”

??I repeat this story, again, because more people are once again sick with E. coli O157:H7 linked to unpasteurized cider.

The Maryland Department of Health and Mental Hygiene are conducting an investigation into a cluster of seven E. coli O157 infections.

There have been no deaths, although three of seven cases have resulted in hospitalization.

A potential association exists with the consumption of unpasteurized Baugher’s apple cider.

In response to the ongoing investigation, Baugher’s Orchard and Farm of Westminster, issued a voluntary recall of all its apple cider due to its potential contaminants. At this time, no other Baugher’s products are affected by the recall.
 

Whole Foods bragging about raw milk in Pennsylvania; this will be handy in the next lawsuit when someone gets sick

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Whole Foods Market has terrible food safety advice, blames consumers for getting sick, sells raw milk in some stores, offers up fairytales about organic and natural foods, and their own CEO says they sell a bunch of junk.

This afternoon, the Whole Foods blog offers up, The Family Cow – Chambersburg, Pennsylvania, a heartwarming tale of nostalgic and scientific BS about the alleged virtues of raw milk.

“The Family Cow’s fresh raw milk is not processed in any way, making it truly a whole food, alive with natural enzymes, immunity building probiotic bacteria and bursting with full-bodied flavor.”

Check it out for yourself.

Natural does not mean safe: Kansas locals still pushing unpasteurized cider

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Oh, unpasteurized apple cider, when will you stop providing food safety moments?

It was 13 years ago last night that U.S. health investigators figured out that unpasteurized juice with apple cider as a base was making people sick with E. coli O157:H7 in the Pacific Northwest region.

On Friday, Amy made a stop at a local plant and produce shop to pick up a pumpkin.

Amy writes:

The woman behind the counter quipped, “It looks like you already have a little pumpkin” motioning towards Sorenne who was hanging off my hip.

As I was paying the woman asked me, “Did you get a chance to have a swig of our apple cider?”

There was a tray with about 10 dixie cups full of cider on the counter. I had looked at them with interest while waiting to pay. I used to love apple cider but Doug has taught me to be skeptical. I asked without thinking, “Is the juice pasteurized?”

The woman looked at me as if to say, of course not, but she said, “No, but there is a preservative in it,” sort of apologetically for the preservative not being natural.

“No thanks then, and especially not for my daughter.” “Oh no!” she replied. “I didn’t mean for her but for you.” I left it at that. I was in a hurry, the woman was helping me to the car with the pumpkin, and maybe she just didn’t know better.

In my mind I was screaming, “Lady, I don’t want to die from your juice either.” I called Doug to thank him for teaching me about food safety. Four years ago I would have unthinkingly and gladly drank the cider. And if I had a child, I would have also offered it to her, not knowing about E. coli or even questioning whether someone in a store would serve me unsafe food.

From the cider files:

In October, 1996, 16-month-old Anna Gimmestad of Denver drank Smoothie juice manufactured by Odwalla Inc. of Half Moon Bay, Calif. She died several weeks later; 64 others became ill in several western U.S. states and British Columbia after drinking the same juices, which contained unpasteurized apple cider –and E. coli O157:H7. Investigators believe that some of the apples used to make the cider may have been insufficiently washed after falling to the ground and coming into contact with deer feces.

In the fall of 1998, I accompanied one of my four daughters on a kindergarten trip to the farm. After petting the animals and touring the crops –I questioned the fresh manure on the strawberries –we were assured that all the food produced was natural. We then returned for unpasteurized apple cider. The host served the cider in a coffee urn, heated, so my concern about it being unpasteurized was abated. I asked: "Did you serve the cider heated because you heard about other outbreaks and were concerned about liability?" She responded, "No. The stuff starts to smell when it’s a few weeks old and heating removes the smell."

Here’s the abstract from a paper Amber Luedtke and I published back in 2002:

A review of North American apple cider outbreaks caused by E. coli O157:H7 demonstrated that in the U.S., government officials, cider producers, interest groups and the public were actively involved in reforming and reducing the risk associated with unpasteurized apple cider. In Canada, media coverage was limited and government agencies inadequately managed and communicated relevant updates or new documents to the industry and the public.

Therefore, a survey was conducted with fifteen apple cider producers in Ontario, Canada, to gain a better understanding of production practices and information sources. Small, seasonal operations in Ontario produce approximately 20,000 litres of cider per year. Improper processing procedures were employed by some operators, including the use of unwashed apples and not using sanitizers or labeling products accurately.

Most did not pasteurize or have additional safety measures. Larger cider producers ran year-long, with some producing in excess of 500,000 litres of cider. Most sold to large retail stores and have implemented safety measures such as HACCP plans, cider testing and pasteurization. All producers surveyed received government information on an irregular basis, and the motivation to ensure safe, high-quality apple cider was influenced by financial stability along with consumer and market demand, rather than by government enforcement.
 

Unpasteurized apple cider remains sexy to some

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In October, 1996, 16-month-old Anna Gimmestad of Denver drank Smoothie juice manufactured by Odwalla Inc. of Half Moon Bay, Calif. She died several weeks later; 64 others became ill in several western U.S. states and British Columbia after drinking the same juices, which contained unpasteurized apple cider –and E. coli O157:H7. Investigators believe that some of the apples used to make the cider may have been insufficiently washed after falling to the ground and coming into contact with deer feces.

In the fall of 1998, I accompanied one of my four daughters on a kindergarten trip to the farm. After petting the animals and touring the crops –I questioned the fresh manure on the strawberries –we were assured that all the food produced was natural. We then returned for unpasteurized apple cider. The host served the cider in a coffee urn, heated, so my concern about it being unpasteurized was abated. I asked: "Did you serve the cider heated because you heard about other outbreaks and were concerned about liability?" She responded, "No. The stuff starts to smell when it’s a few weeks old and heating removes the smell."

Despite dozens of outbreaks linked to unpasteurized cider, some still feel the nostaligia, like the story in today’s New York Daily Messenger, entitled, Bring back unpasteurized cider.

In a food porn moment, the story says,

Fresh, delicious cider should be as sacred to Albany as oranges and Key Lime pie are to Tallahassee or unadulterated maple syrup to Montpelier (about the only thing you can go jail for in Vermont short of murder is putting beet juice in your maple syrup.) New York state, after all, has the most renown orchards in the country when it comes to quality apples.
And that’s where the problem started.
The push for treated cider came from the Victor-based New York Apple Association after an E. coli outbreak in 2005 was traced to cider from an orchard up in the Clinton County near the Quebec border. A bill was sponsored by Albany politicians who said that the measure was needed to restore public confidence in New York apples, and then-Gov. Pataki agreed, signing the law.

Except that identified problems with cider and E. coli O157:H7 can be traced back to 1980, so the story is wrong by about 25 years.

Here’s the abstract from a paper Amber Luedtke and I published back in 2002:

A review of North American apple cider outbreaks caused by E. coli O157:H7 demonstrated that in the U.S., government officials, cider producers, interest groups and the public were actively involved in reforming and reducing the risk associated with unpasteurized apple cider. In Canada, media coverage was limited and government agencies inadequately managed and communicated relevant updates or new documents to the industry and the public. Therefore, a survey was conducted with fifteen apple cider producers in Ontario, Canada, to gain a better understanding of production practices and information sources. Small, seasonal operations in Ontario produce approximately 20,000 litres of cider per year. Improper processing procedures were employed by some operators, including the use of unwashed apples and not using sanitizers or labeling products accurately. Most did not pasteurize or have additional safety measures. Larger cider producers ran year-long, with some producing in excess of 500,000 litres of cider. Most sold to large retail stores and have implemented safety measures such as HACCP plans, cider testing and pasteurization. All producers surveyed received government information on an irregular basis, and the motivation to ensure safe, high-quality apple cider was influenced by financial stability along with consumer and market demand, rather than by government enforcement.

Fine for making unpasteurized cider below bird nests

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While some may argue that bird poop is natural, others may argue that bird poop is an excellent source of salmonella, campylobacter and others.

On September 4, 2007, Dennis Wasylyszyn, an employee of Aberdeen Farm Market in Coldstream, B.C., pled guilty in provincial court to one count of violating s.4(e) of the Food and Drugs Act by selling an article of food which was manufactured or prepared under unsanitary conditions. Mr. Wasylyszyn was fined $2000 for this violation.

The Canadian Food Inspection Agency explains that Mr. Wasylyszyn was preparing fresh, unpasteurized apple juice with a machine that was protected only by an open-raftered roof supported by four beams. The processing area was open to the air and there were indications birds were roosting in the rafters above the machine.

There was no evidence of illness related to consumption of the juice.

Show me the data: raw milk and raw cider are both dangerous

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North Carolina state epidemiologist Jeffrey Engel, MD, told the Greensboro News Record today that,

"Raw milk is a product of animals, and as such, is much more likely than apple cider to be contaminated with animal pathogens that can make people sick."

Except animals, especially deer, love to hang  out and crap in apple orchards,

Risk comparisons are risky in the absence of references.