Editing Apple cider (section)

==Treated cider==
Many commercially produced ciders are pasteurized or have artificial preservatives added which extends their [[shelf life]]; the most common method used is [[pasteurization]],<ref>{{cite web|title=HACCP – 'Hazard Analysis and Critical Control Point: Juice HACCP'|url=https://www.fda.gov/Food/FoodSafety/HazardAnalysisCriticalControlPointsHACCP/JuiceHACCP/default.htm|url-status=dead|archive-url=https://archive.today/20120801070444/http://www.fda.gov/Food/FoodSafety/HazardAnalysisCriticalControlPointsHACCP/JuiceHACCP/default.htm|archive-date=2012-08-01|access-date=2015-05-09|publisher=Fda.gov}}</ref> but [[ultraviolet germicidal irradiation|UV irradiation]]<ref name="shahidi">{{cite book|last=Shahidi|first=Fereidoon|title=Quality of Fresh and Processed Foods|location=New York|publisher=Kluwer|year=2004|isbn=0306480719}}{{page?|date=August 2024}}</ref> is also employed.

Pasteurization, which partially cooks the juice, results in some change of the sweetness, body and flavor of the cider;<ref name="shahidi"/> UV radiation has less noticeable effects. Cooking cider and adding chemical preservatives has allowed many ciders to be transported and sold without refrigeration.

Impetus for Federal level regulation began with outbreaks of [[E. coli O157:H7|''E. coli'' O157:H7]] from unpasteurized apple cider and other illnesses caused by contaminated fruit juices in the late 1990s.<ref>{{cite news|last=Kaufman|first=Marjorie|date=1998-10-11|title=Those Quaint Apple Cider Stands Meet Up With the Long Arm of the Law |work=[[The New York Times]]|url=https://query.nytimes.com/gst/fullpage.html?res=9C03EED8123BF932A25753C1A96E958260|access-date=2010-04-25|archive-date=2007-12-19|archive-url=https://web.archive.org/web/20071219044106/http://query.nytimes.com/gst/fullpage.html?res=9C03EED8123BF932A25753C1A96E958260|url-status=live}}</ref> The [[Food and Drug Administration (United States)|U.S. Food and Drug Administration]] (FDA) made proposals in 1998;<ref>{{cite web|url=http://webarchives.cdlib.org/sw1bc3ts3z/http://ers.usda.gov/publications/foodreview/may1999/frmay99f.pdf|title=USDA Food Safety 'New Juice Regulations Underway'|access-date=2015-05-08|archive-date=2021-07-24|archive-url=https://web.archive.org/web/20210724095243/https://wayback.archive-it.org/5923/20110903152954/http://ers.usda.gov/publications/foodreview/may1999/frmay99f.pdf|url-status=live}}</ref> Canada began to explore regulation in 2000.<ref>{{cite web|url=http://www.hc-sc.gc.ca/fn-an/legislation/pol/rev_unpast_juice_policy-rev_politique_jus_non_past_14-09-2000-eng.php|title=Canadian Food Insp. Agency on Unpasteurized Fruit Juice/Cider Products|publisher=Hc-sc.ca|access-date=2015-05-09|date=2000-07-21|archive-date=2008-06-07|archive-url=https://web.archive.org/web/20080607102250/http://www.hc-sc.gc.ca/fn-an/legislation/pol/rev_unpast_juice_policy-rev_politique_jus_non_past_14-09-2000-eng.php|url-status=live}}</ref>

The U.S. regulations were finalized in 2001, with the FDA issuing a rule requiring that juice producers and most large cider producers follow [[Hazard Analysis and Critical Control Points]] (HACCP) controls,<ref>{{cite web|title=Federal Register: January 19, 2001, HHS/FDA '21 CFR Part 120 Final Rule'|url=http://www.cfsan.fda.gov/~lrd/fr01119a.html|url-status=dead|archive-url=https://web.archive.org/web/20071213200423/http://www.cfsan.fda.gov/~lrd/fr01119a.html|archive-date=December 13, 2007}}</ref> using either heat pasteurization, ultraviolet germicidal irradiation (UVGI), or other proven methods to achieve a 5-[[log reduction]] in pathogens.<ref>{{cite web|title=Log reduction explained|url=http://www.cfsan.fda.gov/~dms/a2z-l.html|url-status=dead|archive-url=https://web.archive.org/web/20080326002438/http://www.cfsan.fda.gov/~dms/a2z-l.html|archive-date=March 26, 2008}}</ref>

Canada, however, relies on a voluntary Code of Practice for manufacturers, voluntary labelling of juice/cider as "Unpasteurized", and an education campaign to inform consumers about the possible health risks associated with the consumption of unpasteurized juice products.<ref name=can/>
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