And although he conducts research on a number of fruit juices, because apple cider is a Tennessee product, it is of specific concern to him. The problem with apple cider is that it is commonly, and for the most part preferably, sold as an unpasteurized product. However, it is now well-known that these pathogens can survive for several weeks in a variety of juices. Although pasteurization is probably the best method to eliminate pathogens from cider, it is an unpopular alternative for two reasons. Secondly, most producers operate on a small scale and pasteurization is an expensive process they cannot afford So, another concern for Golden is to find an inexpensive method of processing.
Researchers believe there are several ways that disease-causing microorganisms can enter into cider.
Contamination may occur from apples that have fallen to the ground where animal manure has been used for fertilization of orchards, or it may occur because of failure to wash apples prior to processing or inadequate washing. Failure of employees to practice proper hygiene may also introduce pathogens to the cider-making process. Golden and his team are studying a number of alternative methods for sanitary processing other than pasteurization. UV radiation would be a more affordable preservation method and would not affect the sensory characteristics of the cider. So, chunks of apple and bits of peel in apple cider present a problem.