Why Does Apple Cider Need to be Pasteurized?

December 8, 2025 •

4 min read

According to the Centers for Disease Control and Prevention (CDC), unpasteurized fruit juices, including apple cider, have been linked to numerous foodborne illness outbreaks. So, why does apple cider need to be pasteurized? It's primarily to eliminate harmful bacteria and parasites that can cause serious illness, ensuring a safe and stable product for consumption.

Quick Summary

Pasteurization is a heat treatment that kills harmful pathogens like E. coli and Salmonella in apple cider, preventing foodborne illness. The process also extends the cider's shelf life, providing a safer product for consumers, especially those with compromised immune systems.

Key Points

Foodborne Illness Prevention: Pasteurization uses heat or other methods to destroy harmful bacteria such as E. coli and Salmonella, which can contaminate fresh apple cider.
Source of Contamination: Pathogens can enter cider from ground-harvested apples, unsanitary equipment, or handling practices during production.
Vulnerable Populations: Children, the elderly, pregnant women, and people with compromised immune systems are at a higher risk of severe illness or death from contaminated unpasteurized cider.
Extended Shelf Life: The pasteurization process kills microorganisms that cause spoilage, giving pasteurized cider a much longer shelf life than its unpasteurized counterpart.
Required Labeling: Packaged unpasteurized cider sold in the U.S. must carry a warning label mandated by the FDA; however, this does not apply to cider sold by the glass.
Homemade Pasteurization: Unpasteurized cider can be made safe at home by heating it to at least 160°F (71°C) and holding the temperature for one minute.
Flavor vs. Safety: The main trade-off is between the raw, sometimes stronger flavor of unpasteurized cider and the assured safety of the pasteurized version.

Protecting Public Health with Pasteurization

The primary reason why apple cider needs to be pasteurized is to safeguard public health by eliminating disease-causing microorganisms. While apples are nutritious, they can carry dangerous bacteria and parasites from their environment, particularly if they have fallen to the ground. These pathogens can then contaminate the cider during the pressing process. Pasteurization is the most effective and widely used method to neutralize this threat.

The Source of Contamination

Contamination of apples can occur in several ways, often before the fruit even reaches the cider press. Understanding the sources highlights the necessity of the pasteurization step:

Fallen Apples: Apples that have dropped to the orchard floor can come into contact with animal feces from cattle, deer, and other wildlife that may contain E. coli O157:H7 or Cryptosporidium.
Poor Handling: Improper sanitation during harvesting, storage, or processing can introduce bacteria. Workers with poor hygiene can inadvertently transfer pathogens to the fruit.
Contaminated Equipment: If pressing equipment is not thoroughly cleaned and sanitized, bacteria can be transferred from a contaminated batch to a clean one.
Infected Water: Using contaminated water to wash apples can spread bacteria across the entire batch.

The Pasteurization Process

Pasteurization involves heating the cider to a specific temperature for a set period to kill harmful microorganisms without significantly affecting the flavor or nutritional properties. The two most common methods are heat-based, though non-thermal alternatives also exist.

Common Pasteurization Methods

Batch Pasteurization: This involves heating a large vat of cider to a temperature of around 145°F (63°C) and holding it there for about 30 minutes.
Tunnel Pasteurization: This automated method sends packaged cider through a heating and cooling tunnel on a conveyor belt. It is more common for large-scale commercial production.
Ultraviolet (UV) Light: A non-thermal alternative, UV irradiation, attacks the DNA of microorganisms to kill them, offering a pasteurization method that doesn't use heat.

Risks of Drinking Unpasteurized Cider

For most healthy individuals, the risk of consuming unpasteurized cider is relatively low, but the potential consequences are severe enough to warrant caution. The risks are significantly higher for vulnerable populations.

Harmful Pathogens Found in Unpasteurized Cider

E. coli O157:H7: This bacterium can cause severe abdominal cramps, watery or bloody diarrhea, and vomiting. In severe cases, it can lead to Hemolytic Uremic Syndrome (HUS), a life-threatening form of kidney failure, especially in children and the elderly.
Salmonella: This pathogen is known to cause fever, diarrhea, and abdominal cramps. It is another common cause of foodborne illness linked to unpasteurized products.
Cryptosporidium: This parasite can cause cramping, nausea, vomiting, and prolonged diarrhea. It is particularly dangerous for people with weakened immune systems.

Comparison: Pasteurized vs. Unpasteurized Apple Cider


Feature	Pasteurized Cider	Unpasteurized (Raw) Cider
Safety	Safer for all consumers, including vulnerable populations.	Potential for contamination with harmful bacteria (E. coli, Salmonella).
Shelf Life	Longer shelf life due to the elimination of spoilage microbes.	Highly perishable; must be kept refrigerated and consumed quickly.
Taste	Mildly altered taste profile due to the heating process, though often negligible.	Fuller, more robust flavor profile; can taste fresher.
Appearance	Typically clearer and less cloudy, especially if also filtered.	Cloudy, opaque appearance due to apple pulp and sediment.
Additives	May contain added preservatives or sweeteners, but often not necessary.	Unlikely to have additives but will ferment naturally into hard cider over time.

Labeling Requirements

In the United States, the Food and Drug Administration (FDA) requires that all packaged unpasteurized juices and ciders carry a warning label. This helps consumers make informed choices and avoid potential health risks. The label must state: "WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems". However, this warning is not required for cider sold by the glass at farm stands or orchards, making it crucial for consumers to ask about the production process.

Conclusion: Prioritizing Safety Over Rawness

While some consumers prefer the raw, robust flavor of unpasteurized cider, the health risks associated with it are significant and well-documented. Pasteurization provides a scientifically valid method for eliminating dangerous pathogens like E. coli, Salmonella, and Cryptosporidium, protecting all consumers from potentially severe foodborne illness. The process also extends the product's shelf life, making it a reliable and safe choice. For those who wish to experience the raw flavor safely, heating the cider at home to 160°F (71°C) for at least one minute is a viable option. Ultimately, understanding the risks and benefits allows for a safe and enjoyable consumption of this popular beverage.

For more information on juice safety and FDA guidelines, you can visit FoodSafety.gov's section on juice safety.

Frequently Asked Questions

Unpasteurized apple cider can contain dangerous pathogens such as E. coli O157:H7, Salmonella, and Cryptosporidium parasites, which can lead to severe foodborne illness.

The most common method is heat treatment, where the cider is heated to a specific temperature for a set time, which is effective at destroying harmful microorganisms.

Apples used for cider often fall to the ground, where they can be exposed to animal feces carrying bacteria like E. coli. Washing the fruit isn't always sufficient to remove all contamination.

Pasteurization can cause a slight alteration in flavor due to the heat, but for most people, the difference is negligible. Unpasteurized cider tends to have a fresher, more robust flavor.

In the U.S., packaged unpasteurized juice and cider must display a warning label from the FDA. However, this is not required for cider sold by the glass.

Yes, even healthy individuals can get food poisoning from contaminated cider, experiencing symptoms like diarrhea and vomiting. While the risk of severe complications is higher for vulnerable groups, it is not eliminated for anyone.

To pasteurize cider at home, heat it in a pot until it reaches at least 160°F and maintain that temperature for at least one minute. You can also boil it for one minute.

No, freezing unpasteurized cider does not kill harmful bacteria like E. coli and Salmonella. It only makes the bacteria dormant; they can become active again once the cider thaws.