Does Apple Cider Have Bacteria? Understanding Pasteurized vs. Unpasteurized

December 7, 2025 •

4 min read

According to the FDA, unpasteurized apple cider can contain harmful bacteria, such as E. coli and Salmonella, which can cause serious illness. This makes understanding the difference between pasteurized and unpasteurized varieties crucial, especially for those in at-risk groups. Does apple cider have bacteria? The answer depends entirely on its processing.

Quick Summary

Both beneficial and dangerous bacteria can be present in apple cider, depending on whether it has been pasteurized. Unpasteurized versions carry health risks from pathogens, while pasteurized cider is heat-treated to ensure safety by eliminating microorganisms. The label on the bottle is a key indicator of which variety you are consuming.

Key Points

Unpasteurized vs. Pasteurized: Unpasteurized apple cider contains naturally occurring bacteria and yeast, while pasteurized cider is heat-treated to kill all microorganisms, ensuring safety.
Harmful Bacteria Risk: Unpasteurized cider carries a risk of containing dangerous pathogens like E. coli and Salmonella, which can cause serious illness, especially in high-risk individuals.
FDA Warning Label: Packaged unpasteurized cider is legally required to have a warning label, but cider sold by the glass at farmers' markets may not.
Fermentation Process: Bacteria and yeast in unpasteurized cider cause it to naturally ferment over time, first becoming hard cider and eventually apple cider vinegar.
Safe Consumption Practices: For unpasteurized cider, always check the label, refrigerate it promptly, and consider boiling it to eliminate potential health risks.
The 'Mother': The 'mother' found in unpasteurized apple cider vinegar consists of beneficial bacteria and enzymes, but it is distinct from the pathogens found in unpasteurized fresh cider.

The Science of Apple Cider and Bacteria

Apple cider begins its life as fresh-pressed apple juice. It is the subsequent processing, or lack thereof, that determines its bacterial content. The natural sugars and acids in the juice create an ideal environment for microorganisms to thrive. The crucial difference lies in whether the cider has been pasteurized, a heat-treatment process that kills bacteria, or left in its raw, natural state.

What is Unpasteurized Apple Cider?

Unpasteurized, or 'raw,' apple cider is a fresh, unfiltered juice that has not been heat-treated. Its cloudy, murky appearance is a direct result of the unfiltered apple particles it contains. This minimal processing means it retains its natural yeast and bacteria, which is the very thing that makes it a living, fermentable product. However, this also means it carries a risk of containing harmful pathogens that may be present on the fruit's surface.

Apples can become contaminated with bacteria like E. coli or Salmonella if they come into contact with animal feces on the orchard floor. Without pasteurization, these pathogens can survive in the cider. For this reason, the FDA requires unpasteurized packaged ciders to carry a warning label advising consumers of the risk.

What is Pasteurized Apple Cider?

Pasteurized apple cider is heated to a high temperature for a short period to kill any harmful bacteria present. This process makes the cider safe to drink for everyone, including high-risk individuals such as children, the elderly, and those with weakened immune systems. Most commercially sold apple cider in grocery stores is pasteurized. The heat treatment gives pasteurized cider a longer shelf life and a clearer appearance, but it also alters the taste and eliminates the beneficial microbes that can contribute to fermentation.

The Fermentation Process: From Cider to Vinegar

If unpasteurized cider is left unrefrigerated, the naturally occurring yeast and bacteria will begin the process of fermentation. First, yeasts convert the apple's sugars into alcohol and carbon dioxide, turning the cider into alcoholic 'hard cider'. If this process continues, acetic acid bacteria take over, converting the alcohol into acetic acid. This is how apple cider transforms into apple cider vinegar. In contrast, pasteurized cider is sterile and will not naturally ferment.

Potential Risks and Health Concerns

The most significant risk of consuming unpasteurized apple cider is foodborne illness from pathogens like E. coli O157:H7, Salmonella, and the parasite Cryptosporidium. These infections can lead to severe symptoms including fever, abdominal cramps, vomiting, and bloody diarrhea. The potential complications can be severe, especially for vulnerable populations. For example, E. coli O157:H7 can lead to Hemolytic Uremic Syndrome (HUS), a dangerous kidney-related condition.

To avoid these risks, the FDA and health experts recommend consuming only pasteurized products or pasteurizing unpasteurized cider at home by boiling it.

Comparison: Pasteurized vs. Unpasteurized Apple Cider


Feature	Pasteurized Apple Cider	Unpasteurized Apple Cider
Microbial Content	Contains no live bacteria or yeast due to heat treatment.	Contains naturally occurring bacteria and wild yeasts.
Safety	Considered safe for all populations, including high-risk groups.	Potential for contamination with harmful pathogens like E. coli and Salmonella.
Shelf Life	Longer shelf life due to the killing of microorganisms.	Shorter shelf life; will begin to ferment if not properly refrigerated.
Appearance	Often clearer due to filtration and processing.	Cloudy and murky due to unfiltered apple particles.
Taste	Generally sweeter and milder flavor.	More robust and complex flavor profile; can become tangier over time.
Labeling	Not required to carry a warning label (if sold packaged).	Required to have a warning label if packaged and sold commercially.

What to Look for When Buying Cider

When purchasing apple cider, especially from non-commercial sources like farmers' markets or orchards, it is vital to confirm its processing method. Packaged cider sold in stores must be clearly labeled as pasteurized or unpasteurized. If buying cider by the glass, particularly from a smaller operation, you must proactively ask the vendor if it has been treated.

Here are a few quick tips for safe cider consumption:

Check the label: Always look for the FDA warning on packaged cider.
Ask for clarification: If the labeling is unclear or if buying by the glass, ask if the cider is pasteurized.
Refrigerate promptly: All cider, especially unpasteurized varieties, should be kept cold to slow bacterial growth.
Consider boiling: If you have unpasteurized cider and are concerned about safety, you can pasteurize it at home by heating it to at least 160°F.

The 'Mother' in Apple Cider Vinegar

It's important to distinguish between apple cider and apple cider vinegar (ACV). Unpasteurized, unfiltered ACV contains a substance known as 'the mother'. This is a cloudy mass of beneficial bacteria and enzymes that forms during the fermentation process and is prized for its probiotic properties. While ACV is derived from cider, they are very different products. The acetic acid in vinegar also gives it antibacterial properties, which is why it is used for cleaning and health remedies.

Conclusion

Yes, apple cider can have bacteria, and whether those bacteria are safe or harmful depends on its processing. Unpasteurized cider, while preferred by some for its raw flavor and potential probiotic properties, carries a small but real risk of containing dangerous pathogens. Pasteurized cider eliminates this risk by killing all microorganisms through heat treatment, making it the safest option for everyone, particularly for those with compromised immune systems. By reading labels carefully and asking questions, you can enjoy this fall favorite safely, whether you prefer the robust complexity of a raw, fermenting cider or the guaranteed safety of a pasteurized version.

For more in-depth information on food safety standards, you can visit the FDA's food safety website.

Frequently Asked Questions

Yes, you can get sick from unpasteurized apple cider. Because it has not been heat-treated, it may contain harmful bacteria like E. coli and Salmonella that can cause severe foodborne illnesses.

For packaged cider, check the label. Commercially sold unpasteurized cider is required to carry a warning label stating it has not been pasteurized. If buying from an orchard or market, ask the vendor directly.

Apple cider is fresh-pressed, non-alcoholic juice. Apple cider vinegar is made by fermenting apple cider, using bacteria and yeast, which converts its sugars into alcohol and then acetic acid, giving it a sour taste.

Yes, boiling unpasteurized apple cider effectively kills any potentially harmful bacteria present, achieving the same result as commercial pasteurization.

The FDA recommends that children, older adults, pregnant women, and individuals with weakened immune systems avoid unpasteurized juices due to the risk of serious illness.

Over time, the natural yeast in the cider will start to ferment the sugars, and it will begin to develop a carbonated, slightly alcoholic, and more vinegary taste. While not necessarily harmful, the flavor will change significantly.

Some enthusiasts prefer the more complex, natural flavor of unpasteurized cider. It is also a live food containing natural yeast and bacteria, which can be beneficial during the fermentation process for making hard cider or vinegar.