Anytime cider is made from fresh apples, there is a risk that E. coli or other bacteria will be in the finished product. The most effective way to kill the bacteria is to pasteurize the cider or juice by heating it.
Pasteurization is particularly important when using apples that have dropped from the trees.
Wash the apples thoroughly with water containing a small amount of soap or detergent. For additional safety, the apples can be soaked for one minute in an approved sanitizing solution. After the soak, rinse the apples with potable water. Press the apples to make cider. Keep the cider refrigerated.