U.S. Food & Drug Administration
Center for Food Safety & Applied Nutrition
APPLE CIDER FOOD SAFETY
CONTROL WORKSHOP
July 15-16, 1999

INDEX

FDA Announcement - Apple Cider Food Safety Control Workshop

Attendance List

Introduction - Dr. Art Miller, FDA

Purpose of Workshop - Dr. John Kvenberg, FDA

Microbiological Hazards of Apple Juice/Cider - Dr. LeeAnne Jackson, FDA

The Concepts of Performance Standards, Cumulative Steps, and Validation Studies - Dr. John Kvenberg, FDA

NACMCF Recommendations on Fresh Juice, April 9, 1997

FDA’s Good Agricultural Practices - Dr. Michelle Smith, FDA

The Guide at a Glance - The Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables

Apple Hill Quality Assurance Program and Guidelines - Dave Bolster, El Dorado County Dept. of Agriculture

Citrus Juice Validation Practices - J. Peter Chaires, Florida Gift Fruit Shippers Assoc.

Requirements and Recommendations for Apple Cider Processing Operations^(*) - AFDO

Extramural Food Safety Research and Education Funded by USDA - Dr. Anne Bertinuson, USDA

Research on Decontamination of Apples by Washing with Detergents and Sanitizing Agents - Dr. Gerald Sapers, USDA

Apple Cider Production: Tree Picked vs. Dropped Apples - Dr. Robert Merker, FDA

Surface Heat Treatment of Apples Used for Cider Production - Dr. Sue Keller, FDA

Efficacy of the CiderSure 3500 Ultraviolet Light Unit in Apple Cider - Dr. Randy Worobo, Cornell University

Research Findings on the Application of Warming and Freezing - Dr. Sita Tatini, University of Minnesota

Multiple Hurdle Interventions Against E. coli O157:H7 in Apple Cider - Dr. Steve Ingham, University of Wisconsin - Madison

Verifying Apple Cider Plant Sanitation and HACCP Programs: Choice of Indicator Bacteria and Testing Methods^(*) - Megan Lang, Steven Ingham, & Barbara Ingham

Routes to Regulatory Clearance for New Intervention Processes - Dr. Pat Hansen, FDA

Juice Warning Statement - Geraldine June, FDA

Warning and Notice Statement: Labeling of Juice Products Small Entity Compliance Guide

Escherichia coli O157:H7 in Apple Cider: A Quantitative Risk Assessment - Dr. John Schaffner, Rutgers University

Promising Control Practices for Production of Safe Apple Cider - Dr. Art Miller, FDA

CFSAN Management Perspective: Panel Discussion and Q's and A's

Continuing Research Needs: Panel Discussion -- Introduction

Continuing Research Needs: Panel Discussion - Dr. Robert Beelman, Penn State University

Continuing Research Needs: Panel Discussion - Mr. Jim Cranney, U.S. Apple Association

Continuing Research Needs: Panel Discussion - Dr. Charles Seizer, NCFST

Continuing Intervention Needs of the Cider Industry: Central States Perspective - Bob Tritten, Michigan State University Extension

Cider Industry Diversity - Dr. John Tilden, Michigan Department of Agriculture

Continuing Research Needs: Panel Discussion - Dr. Mary Wang, California Department of Health Services

Closing Summary - Darrell Schwalm & Dr. Art Miller

Apple Cider Food Safety Solutions - Dr. Allen Matthys, National Food Processors Association

Apple Cider Thermal Pasteurization Equipment Recommendations^(*) - AFDO

Efficacy of Sanitizing Agents for Pathogen Reduction in Cider Production -- Michael Beck, Uncle John's Cider Mill, MI.

Recommended Good Manufacturing Practices Fresh Apple Juice - Dr. Mark McLellan and Tracy Harris, Cornell University

^(*)Not currently available in electronic form.

Other References Submitted to FDA

(Not included - refer to the appropriate technical journal)

Buchanan, R. L., S. G. Edelson, K. Snipes, and G. Boyd, Inactivation of Escherichia coli O157:H7 in Apple Juice by Irradiation, Applied and Environmental Microbiology, Nov. 1998.
Evrendilek, G. A., Q. H. Zhang, and E. R. Richter, Inactivation of Escherichia coli O157H7 and Escherichia coli 8739 in Apple Juice by Pulsed Electric Fields, Journal of Food Protection, Vol. 62, No. 7, 1999.
Ingham, Steven and Heidi Ulias, Prior Storage Conditions Influence the Destruction of Escherichia coli O157:H7 during Heating of Apple Cider and Juice, Journal of Food Protection, Vol. 61, No. 4, 1998.
Roering, A. M., J. B. Luchansky, A. M. Ihnot, S. E. Ansay, C. W. Kaspar, and S. C. Ingham, Comparative Survival of Salmonella typhimurium DT 104, Listeria monocytogenes, and Escherichia coli O157:H7 in Preservative-free Apple Cider and Simulated Gastric Fluid, International Journal of Food Microbiology 46, 1998–1999
Sage, Jay and Steven Ingham, Evaluating Survival of Escherichia coli O157:H7 in Frozen and Thawed Apple Cider: Potential Use of a Hydrophobic Grid Membrane Filter--SD--39 Agar Method, Journal of Food Protection, Vol. 61, No. 4, 1998.
Sapers, Gerald F., and Gilbert F. Simmons, Hydrogen Peroxide Disinfection of Minimally Processed Fruits and Vegetables, Food Technology, Vol. 52, No. 2, 1998
Senkel, I. A, R. A. Henderson, B. Jolbitado, and J. Meng, Use of Hazard Analysis Critical Control Point and Alternative Treatments in the Production of Apple Cider, Journal of Food Protection, Vol. 62, No. 7, 1999
Ulias, Heidi E, and Steven C. Ingham, Combination of Intervention Treatments Resulting in 5-Log -- Unit Reductions in Numbers of Escherichia coli O157:H7 and Salmonella typhimurium DT104 Organisms in Apple Cider, Applied and Environmental Microbiology, May 1999.

Home | HACCP | Apple Cider Workshop

Hypertext updated by cjm/dms/ear 2000-FEB-02