Michigan apple cider: Processing practices, hazard surveillance, and perceptions

Numerous foodborne illness outbreaks linked to consumption of juice containing microbial pathogens occurred in the U.S. in the 1990's and increased public concern about cider safety. Sources of several foodborne illness outbreaks were unpasteurized apple juice and cider, which contained the pathogen E. coli O157:H7 because of poor food safety practices in orchards and processing facilities. Therefore, the U.S. Food and Drug Administration (FDA) announced a comprehensive program to eliminate pathogen contaminations of juice and in 2001 issued the juice Hazard Analysis and Critical Control Points (HACCP) regulation, which require juice processors to implement HACCP into their processing facilities. Processors who only sell juice directly to consumers are not required to implement HACCP but they must include a warning statement about the risk of pathogens on their juice containers.; The objectives of this study were to determine (a) bacterial counts of cider and manufacturing practices of Michigan cider processors between 1997 and 2002 and (b) perceptions of both Michigan cider processors and consumers regarding HACCP and juice safety in 2002.; E. coli O157:H7 was not detected in any of the cider samples tested during 1997--2002 (n = 582). A small percentage (5.8%) of cider samples contained generic E. coli, indicating potential fecal contamination and the need to improve sanitation practices in some mills. During 1997--2002, more processors took affirmative steps to carefully inspect and safely store apples and had upgraded processing facilities and equipment. In 2002, 26% of the processors producing over 4,000 gallons of cider per year had installed thermal pasteurization (n = 17) or ultraviolet (UV) light irradiation (n = 7) equipment to reduce the risk of pathogens, but microbial data also indicated that some processors either did not operate the equipment properly or post-processing contamination occurred. Michigan cider processors were divided regarding the juice HACCP regulation: 31% agreed, 21% were neutral, and 48% opposed HACCP regulations. In contrast to processors that favored HACCP, processors that disagreed with HACCP did not prepare for HACCP. Those processors believed that HACCP was not necessary for cider safety and did not improve consumer confidence because they believed that their customers trusted their cider mill and preferred the taste of untreated cider.; Michigan apple cider and juice consumers were concerned about food safety but not knowledgeable about labeling or HACCP. Only 20% of those surveyed were aware that HACCP is a food safety program. (Abstract shortened by UMI.)...