This may be the silver bullet that saves the cider industry
The new design for a UV pasteurization unit should be perfect for small cider producers.
Preliminary tests indicate UV light causes no sensory changes in the juice.
The results of this study indicate that regardless of the apple cultivar used, a minimum 5-log reduction is achieved for all of the strains of E. coli O157:H7 tested.
This study shows that UV irradiation can be used to inactivate C. parvum in fresh apple cider.
The expanded approval of UV processing is a good thing for the juice industry. UV is a cheaper, less complicated processing option that satisfies some cider producers’ reservations about thermal pasteurization.
The ultraviolet light ensures purity without sacrificing freshness. We take comfort in knowing that our cider is safe to drink and our customers still get to enjoy the juice’s taste and nutrients.