NMW: The Dangers of Consuming Unpasteurized Apple Cider
NMW: The Health Risks of Unpasteurized Apple Cider
As fall approaches, apple orchards are bustling with activity, offering delicious cinnamon donuts and fresh apple cider. However, health officials are raising concerns about the consumption of unpasteurized apple cider, which often appears murky and golden in color. This cider typically does not undergo pasteurization, a crucial process that involves applying mild heat to eliminate harmful bacteria.
Understanding the Risks
The Ogle County Health Department in Illinois emphasizes the potential dangers associated with unpasteurized apple cider. While it is true that most people possess the ability to fight off foodborne illnesses, certain individuals—such as young children, the elderly, and those with compromised immune systems—are at a greater risk of serious complications.
- Acknowledge the visual characteristics of unpasteurized cider.
- Recognize that most individuals can handle mild exposures to bacteria.
- Understand the specific vulnerabilities of certain populations.
If you choose to enjoy apple cider this season, make sure it has been pasteurized to reduce the risk of foodborne illness and ensure a safe, enjoyable experience.
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