This Favorite Fall Drink Poses Risk of Foodborne Illness, Warns FDA—Here’s What to Look For

There’s nothing quite like sipping on a warm mug of apple cider on a cold autumnal day—but according to the Food and Drug Administration (FDA), you may want to be cautious before drinking the fall beverage.

“When fruits and vegetables are fresh-squeezed or used raw, bacteria from the produce can end up in your juice or cider. Unless the produce or the juice has been pasteurized or otherwise treated to destroy any harmful bacteria, the juice could be contaminated,” notes the FDA.

While most apple cider you come across has been pasteurized to kill harmful bacteria, it’s worth taking a double look for safety. Apple cider sold at some grocery stores, farmer’s markets, cider mills, health food stores, and juice bars may not be pasteurized before being sold. Cider can also be treated to kill harmful bacteria through a process that doesn’t involve heat.

However, unpasteurized apple cider sold by the glass (think at places like farmer’s markets and apple orchards) is not required to display the label.

While most people can fight off foodborne illness, children, the elderly, pregnant people, and those with weaker immune systems are at a higher risk for severe illnesses from drinking untreated cider, which can sometimes be fatal.

To protect yourself from foodborne illness, the FDA urges consumers to only purchase and consume pasteurized apple cider, and if you are unsure if the cider has been treated, just ask.

Additionally, if you plan to make apple cider at home, the FDA recommends to do these five things to ensure your safety.

• Wash your hands for at least 20 seconds with soap and warm water before starting and after preparing the fruit.
• Remove bruised areas on fruit and throw away produce that appears rotten.
• Wash apples thoroughly under running water.
• Scrub apples with a clean produce brush to remove bacteria and dirt.
• After washing, completely dry the apples with a clean towel.