The New Jersey State Department of Health inspects the cider mills on an annual basis making sure the facilities meet both New Jersey and Federal regulations. Working to Promote Food Safety Rutgers University, through Cooperative Extension, has provided training and publications to New Jersey apple cider producers to help ensure product safety. In addition, researchers and specialists at the University continually discuss the problem and conduct new research. A World Wide Web page is maintained to update commercial growers and consumers on all aspects of cider safety. Rutgers has also reviewed both NJ Department of Agriculture and Department of Health guidelines for producing safe cider.
Some people feel that pasteurization is the answer.
To pasteurize cider, it is heated at high temperatures for a short time to kill harmful bacteria. However, many apple cider producers are concerned that heat-treating would destroy the unique taste of cider and lessen product quality. Pasteurization would also have a major impact on New Jersey family farm apple cider producers. The industry is currently debating these issues, given new technologies and new risks. If you're at high risk for contracting foodborne illness, it is safest to buy pasteurized cider, bottled apple juice or drink your cider hot.