1. Apple Cider Production: Input Apples - Tree Picked vs. Dropped Apples –What we know –What we don’t know –Why we should take precautions Robert I. Merker FDA/CFSAN

2. The Problem Apple Cider / Apple Juice Outbreaks - primarily contamination with E. coli O157:H7, some contamination with Cryptosporidium, Salmonella spp. –Association of dropped apples as contamination source in at least one instance. No unequivocal data to support or refute assertion. – Therefore, presumption that input apples were source of contamination.

3. The Problem [continued] In recent outbreaks, contamination usually only present in one batch or a limited number of batches. Difficult to discriminate between contamination on apples pre-harvest, or contamination of apples during harvest. Probability of finding E. coli O157:H7 or Salmonella on apples too low.

4. Questions: 1. Are tree picked apples less likely to be contaminated with pathogens than dropped apples? 2. What are the likely sources of contamination with pathogenic microbes?

5. Potential Sources of Contamination n Will vary among different regions, where microbial ecology may vary, but the following general observations may be made. –Field contamination * likely to be reflected in higher numbers of microbes in dropped apples. n soil microbes, microbes from contaminated water supplies, microbes from nearby domesticated and wild animals, and insects. n contamination in harvesting process -hand washing, other precautions. –In-Plant Contamination –Post-Processing Contamination

6. Are dropped apples more likely to be contaminated? n Presumption would be yes due to contact with agricultural environment on ground. n Dingman, DW [Connecticut Agricultural Experiment Station, New Haven 06504] 1999. Prevance of Escherichia coli in apple cider manufactured in Connecticut. J. Food Prot. 62(6): 567- 73.

7. Conclusions of Recent Study n Samples from 11 cider mills n samples from 6 were positive for E. coli at least once during production year. 4% of samples contained E. coli. n E. coli found only in samples produced in mid- late October to January only. n Found in cider samples produced from October- to-December. –No correlation of Brix, decrease in acidity to E. coli presence. n E. coli found in samples produced from both dropped apples and tree picked apples. NOT O157:H7.

8. A Study in Progress n Apple Hill - 1998-2000: –An FDA Cooperative Research Project with El Dorado County California, National Center for Food Science and Technology, University of California, Davis, and USDA. –Tree Picked vs. dropped apples n No E. coli or coliforms detected in apple and cider samples during October to December period.

9. Data Currently Available n Granny Smith Data: reasonably complete - immediate data on fresh samples only. –Significant increases in mean APC and yeasts and molds in dropped apples and cider from dropped apples. n Lauren Jackson - FDA/CFSAN/DFPP –Patulin found at significant levels in cider produced from dropped Golden Delicious apples, but not detected in cider from tree-picked Golden Delicious or Granny Smith apples.

10. APC in Granny Smith Apples and Juice Conclusion: dropped apples may harbor more bacteria, which may get transmitted to the cider

11. Yeasts and Molds on Apples and in Cider Dropped apples appear to harbor more yeasts and molds, which may increase yeasts and molds in juice

12. Patulin in Cider Produced from Dropped Golden Delicious Apples 1998 season Mycotoxin produced primarily by Penicillium expansum - apple rot mold. –Mutagenic, toxic effects in rodents. Should be no more than 50ng/g in apple products. No detectable patulin in cider produced from tree picked apples or dropped Granny Smith Apples

13. Plans for 1999 Season relative to natural flora on apples n Determine levels of natural flora on and in apples. n How do different quality levels, dropped apples, affect on microbial population in cider.

14. General Conclusions n The emergence of Escherichia coli O157:H7, some Salmonella spp. and Cryptosporidium and their association with outbreaks caused by contaminated apple cider has increased the need for information and improved safety practices in apple cider production. n Dropped apples have been associated with cider contaminated by pathogens, but no direct evidence of dropped apples as the source of contamination. n In some regions, generic E. coli contamination may occur only during specific portions of the growing season and may be associated with both tree-picked and dropped apples.

15. Conclusions n The Apple Hill project has shown the following: –Patulin was detected only in dropped Golden Delicious apples, not in tree-picked Golden Delicious apples or in Granny Smith apples. n Detection of patulin alone would be sufficient reason for avoiding use of dropped apples from more susceptible varieties. –APC and Yeast and Mold levels in dropped apples are higher than those for tree picked apples. n Therefore the exclusion of dropped apples should yield a higher quality and safer product.