Enjoy New York cider with confidence
Lovers of fresh-pressed apple cider can be completely confident in the safety of New York State ciders. Our state law requires that all apple cider is pasteurized (as milk is) or treated with ultraviolet (UV) light. Both food safety methods meet federal Food and Drug Administration regulations regarding food safety of all fresh-pressed juices including cider.
- Pasteurization: After pressing, apple cider is heated to 160 degrees Fahrenheit for a few seconds, which is sufficient to kill any harmful bacteria that may be present. Pasteurized cider is then immediately cooled to maintain the cider’s flavor and nutrients.
- UV treatment: After pressing, apple cider is exposed to UV light, which kills any harmful bacteria that may be present. UV is a non-thermal process, so the cider is not heated in the process.
New York Apple Association recommends drinking only pasteurized or UV-treated fresh-pressed apple cider. While the risk of getting a foodborne illness is extremely low, drinking treated cider ensures safety for all. About 95% of the volume of fresh-pressed apple cider produced in New York is either pasteurized or UV treated.
Keep it cold
Fresh-pressed apple cider should be handled like milk. Keep it cold in the refrigerator, and drink it by the “sell by” or “enjoy by” date on the jug.