Randy W. Worobo: Hi! I am Randy Worobo; I am a professor of Food Microbiology at Cornell University in the department of Food Science. The focus of my research in extension program is on the safety of food and vegetable products.
In the past 25 years there have been several food born illness outbreaks associated with food and vegetable juices including apple cider. Fortunately, for the cider producers in New York State there are two methods to guarantee the safety of the cider that they produce for there consumers.
The first is Thermal Pasteurization which is a simple heating process. The second is ultra violet light which is a non-thermal processing method. Both of these process when use properly by cider producers don't effect the flavor or the nutrition content of the cider that guarantees the safety for their consumers.
The cider producers of New York State are dedicated in supplying their consumers with a safe, nutritious high quality product for all the consumers to enjoy.