Apple Cider Health Warning: All You Should Know About This Famed Fall Treat
As the leaves change color and the air grows crisper at the beginning of fall, perhaps no seasonal favorite is more synonymous than that glass of apple cider. But this year, health officials caution consumers to take some caution-mostly with the unpasteurized apple cider. That indeed is fascinating how this new fall drink tastes, but the sad news is that raw apple cider contains dangerous bacteria like E. coli and Salmonella, which are threatening to health. Knowing the difference between pasteurized versus unpasteurized cider and how to enjoy safe cider this season is quite important.
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What is Unpasteurized Apple Cider?
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Unpasteurized cider is but raw, fresh from apples pressed and no processing in which pasteurization is considered. This involves heating cider at a certain temperature which would eliminate any harmful bacteria inside and hence make it fit for consumption. Should this process not take place, the cider becomes contaminated with harmful pathogens from apples especially those that fall to the ground and come into contact with dirt or animals.
While most are for fresh and raw tastes of unpasteurized cider, this one is riskier for possible contamination. Apples can carry bacteria from the environment in the form of E. coli and Salmonella into the juice that thrives in unpasteurized juice since apples are more exposed to the environment.
Health Risks Associated with Unpasteurized Apple Cider
Consuming unpasteurized apple cider can lead to foodborne illnesses. Symptoms may range from mild to severe and often include nausea, vomiting, diarrhea, stomach cramps, and fever. The most common pathogens linked to unpasteurized cider are:
E. coli Symptoms- Diarrheal disease infection with the virulent bacteria that was implicated bloody at times, was manifested by heavy abdominal cramping and vomiting. Infection with E. Coli may further lead to a life-threatening condition called hemolytic uremic syndrome. A severe manifestation of the disease may result in kidney failure.
Salmonella: It is an intestinal bacterium. Infection can have the effects of diarrhea, fever, and cramping of the abdomen. Most people get better in a week or less, but the most serious ones-frequently those most vulnerable-receive care in the hospital.
Health officials have issued public warnings about outbreaks in recent years involving unpasteurized apple cider, particularly during fall when it reaches the highest demand it sees out on the farm stands and festivals.
Who's Most at Risk?
Such groups of people are more vulnerable to serious illness with raw apple cider. They include:
Children: Being young, children have an underdeveloped system of immunity and are at special risk from bacteria introduced through food intake.
The Aged: Weakened immune systems can render the aged very susceptible to infection.
Pregnant Women: Most bacteria, such as E. coli and Salmonella, complicate pregnancies.
Weakened Immune Systems: People who have issues concerning chronic diseases or weakened immune systems are significantly more susceptible to life-threatening illnesses that arise from contaminated beverages and food products.
How to Safely Consume Apple Cider
The risk of getting sick can be reduced by taking the following precautionary steps when consuming apple cider:
Pasteurized Cider: The easiest and most harmless method of consuming apple cider is the consumption of its pasteurized versions. These are easily available within grocery stores and are marked as to being pasteurized. This process heats the cider at an extremely high temperature, thus killing harmful bacteria that would otherwise have been consumed by the person drinking it.
Boiling: This is a must in case you consume unpasteurized cider. Before consumption, it is highly important if the boiling is done. This will kill all the potential harmful bacteria in that cider and keep you and your family from getting sick.
Store Properly: Keep apple cider refrigerated, pasteurized or not, and consume within the time frames recommended. Bad conditions of storage, however, can turn even the ciders that have been treated with pasteurization to develop bacteria.
Unpasteurized Cider is a No for High-Risk Groups: Do not treat children, the elderly, pregnant women, and those of weak immunity, where possible, with unpasteurized cider. Let them keep themselves with only the pasteurized ones for avoidance of any possibility of health risks.
The Importance of Food Safety in Fall
While enjoying the Fall Season with various beverages like apple cider, pies, and donuts, one must take due precaution in preparing them safely. Products not undergoing the pasteurization process may have their own charm for that "fresh" quality, but there is a risk associated with them that can be serious enough to take a toll on your health drastically. If you stay updated and make your decisions in a discretionary manner, then only you will be able to enjoy whatever the season has in its store without any tension.
Conclusion
Apple cider is a favorite fall tradition, but for those drinking the product unpasteurized, there are disease risks associated with consumption. You can enjoy the flavors of fall by drinking pasteurized apple cider, or by bringing raw cider to a rolling boil before consuming it. Health officials remind consumers that food safety is critically important, even when seasonal products are concerned. Be informed. Make smart decisions, and it will be a safe and enjoyable fall.
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