When a cider is pasteurized, it means it has undergone a specific heating process.
Understanding Pasteurization in Cider
According to Darin Detwiler, LPD, an associate teaching professor at Northeastern University and the author of “Food Safety: Past, Present, and Predictions,” pasteurized apple cider or juice is heated to kill harmful pathogens.
This heating step is crucial for food safety. It specifically targets and eliminates bacteria that could cause illness.
Key pathogens that pasteurization helps to kill include:
- Salmonella
- E. coli
- Listeria
Therefore, pasteurizing cider is primarily a safety measure involving heat treatment to ensure the product is free from common harmful bacteria.
