Michigan Addresses New York’s Call for Mandatory Pasteurization

This is an open letter to our fellow apple cider makers’ in New York and throughout the country, who are subject to potential new policy changes in apple cider production.

Alert—October 2004

It has been reported that last October in Northern New York, hundreds of people became ill from drinking untreated apple cider.

Resolution for Change

According to an article in The Fruit Growers News (March 2005, New York apple growers pushing for stronger regulations) the New York Apple Association has passed a resolution that all cider be treated to acquire a 5-log reduction of pathogens. It appears that both the New York Apple Association and the U.S. Apple Association have reacted to a quick-fix solution, pushing for nationwide compliance without developing meaningful programs of good operating procedures and leaving the decision whether or not to pasteurize to individual cider mills.

Mandating 5-log reduction in all cider ignores substantial work done by cider makers around the country, particularly here in Michigan, to deal with cider safety. Once cider is pasteurized or treated with UV light, it can no longer be labeled as “fresh” apple cider.

Who We Are

Our organization, the Michigan Cider Maker’s Guild, was born out of our pursuit of excellence in apple cider production. We encourage our members to produce safe, wholesome and delicious apple cider and to promote the great heritage of apple cider mills and their products.

What We Have Done

Michigan cider producers share concerns for safety in the production of apple cider. Several years ago, in response to those concerns, cider mill owners – with support and guidance from the Michigan State University Extension Office and the Michigan Apple Committee – began an initiative to deal with a potential contamination of apple cider in Michigan. Our customers were asking for unpasteurized (fresh) apple cider, a product available at cider mills for over one hundred years. We sought the help of the very people with power and control over our products – the Michigan Department of Agriculture (MDA), our regulators. With the help of cider makers, the MDA created the “Good Management Practices” (GMP’s) to promote cleanliness and safety in the production of apple cider. Additionally, each Guild member has developed Standard Sanitary Operating Procedures (SSOP’s) for their cider production environment.

We attend annual seminars and classes teaching safety. Our efforts have been recognized by both the FDA and the USDA.

Today, Michigan’s cider mills produce fresh apple cider, pasteurized cider and UV treated cider. However, it has been the individual producer’s choice in keeping with his customers’ demand.

What’s Next?

Before you accept a quick fix to mandate UV or heat pasteurization of apple cider, look at how other states have responded and what success they have achieved. There is no assurance that requiring a 5-log reduction will solve contamination problems. What is assured is that it will drive up costs, prohibit the marketing of “fresh cider” and limit your ability to make choices based on customer demand. If you don’t agree with the proposed resolutions, we suggest that you express these concerns to your industry organizations and that you engage in an open forum to discuss this important issue.

Michigan Cider Maker’s Guild, www.michigancidermakersguild.com