![]() Many sources of contamination, both pre- and postharvest, have been suggested ( 7), including, for example, manured orchards ( 6, 12, 21, 33), recycled flume water used in processing ( 21), and insects that contaminate bruised apple tissue ( 24). coli in apple juice and cider is associated with time. Besides, the period of October and November is not in agreement with the incidence of most STEC O157:H7 infections in humans (regardless of the source) ( 29) and the prevalence of STEC O157:H7 in livestock, both of which are highest in the summer months ( 40). Interestingly, most outbreaks of gastroenteritis in North America caused by STEC O157:H7, Salmonella enterica serovar Typhimurium, or Cryptosporidium parvum, which have been associated with the consumption of unpasteurized apple juice or apple cider, have occurred in the same period of the year ( 6, 9, 11, 12, 22, 38).Īlthough unpasteurized apple cider is a traditional product consumed in the fall, the time frame in which the outbreaks occurred is much narrower than the period of consumption. ![]() All contaminated juice was produced from apples harvested between mid-October and mid-November ( 14). coli in the juice and cider was associated with time. coli was found in 11 of 314 apple cider samples produced between mid-August and March in Connecticut ( 14). Although STEC O157:H7 was not recognized as a human pathogen until 1982, it is likely that an apple juice-associated outbreak of hemorrhagic colitis and hemolytic-uremic syndrome caused by STEC had already occurred in 1980 ( 33, 37). In addition, several outbreaks of STEC O157:H7 in North America in the 1990s have been linked to apple juice or apple cider ( 6, 11, 12, 22, 38). Also, some low-pH foods have been involved in STEC O157:H7 infections, including, for example, salami ( 10) and yogurt ( 30). Moreover, direct transmission from shedding animals to humans or from person to person has been described frequently ( 29). Sadly, such a challenge for those with compromised immune-systems can potentially be harmful.īottom line? Adding raw, unfiltered, fermented, non-pasteurized, 'mother'-apple-juice into any blended vegetable purée CAN do you harm.Infections with Shiga toxin-producing Escherichia coli (STEC) serotype O157:H7 have been associated with a variety of sources, such as minced beef, dairy products, surface water, and drinking water ( 29). Probiotics of every stripe (and fermented apple juice is one in liquid form) work in non-CLL people because they 'challenge' the gut. ![]() BUT, for those without the natural filter mechanism of an active immune system ~~ one capable of tamping down bacterial bloom ~~ there is always the prospect that ingesting fermented apple juice can be disastrously overwhelming. Of course, for those with active immune-systems unblemished by the effects of CLL, the body generally can deactivate most of the harmful bacteria (except botulinum) and is able to cope with the heavy-metals and herbicides/pesticides on and within the original apples. The prospect of adding raw, unfiltered, fermented, non-pasteurized, 'mother'-apple-juice into any blended vegetable purée (or any other foodstuff that is to be eaten without 3-minutes of boiling) causes my intestines to grumble in unison with the orchestral sounds I fully expect from yours.Įven a few spoonsful added into your blended vegetable juice can easily introduce a 'contamination' of bacteria. ![]() Tho' I'm uncomfortable disagreeing with a fellow-member's observation about drinking 'raw'/untreated fermented apple juice, I feel I must. ![]()
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