Characterization of Apples and Apple Cider Producedby a Guelph Area Orchard
Thermal stability of food-borne pathogens in apple cider is influenced by the composition of the product. As a preliminary step to determine the effect of pasteurization of apple cider on the survival of Escherichia coli O157:H7, a study was carried out to characterize apples and unpasteurized apple cider produced by a Guelph area orchard. Samples of commercial unpasteurized cider and the constitu
