New York Agriculture & Markets Law
Treatment and Sale of Apple Cider
1. As used in this section, the following terms shall have the following meanings:
(a) “Apple cider” or words of similar import means a product made exclusively from the expressed, unfermented juice of fresh apples or parts thereof.
(b) “Treat” or “treated” means any approved action or activity undertaken to prevent, reduce to acceptable levels, eliminate or render harmless a pertinent pathogen.
(c) “Pertinent pathogens” means the most resistant microorganisms of public health significance, and shall include, but not be limited to E. Coli O157:H7 and cryptosporidium parvum. The commissioner is hereby authorized to include additional pathogens within this definition as he or she deems necessary and vital to the protection of public health.
(d) “Person” includes any individual, partnership, corporation or association.
(e) “Five log” means a 99.999% reduction in pertinent pathogens.
2. Any person who manufactures, processes, sells or exposes for sale apple cider shall implement an established process to treat such cider that will consistently produce, at a minimum, a five log reduction, for at least as long as the shelf life of the product when stored under normal and moderate abuse conditions, in the pertinent pathogens.
3. This section shall not apply to the sale of apple cider for use in the production and manufacture of hard cider, vinegar and wine.
4. Any person who knowingly violates the provisions of this section shall be subject to a civil penalty of up to one thousand dollars for the first violation and for any subsequent violation.
5. The commissioner is hereby authorized to adopt rules and regulations, in addition to those authorized in paragraph (c) of subdivision one of this section, as are necessary to carry out the provisions of this section.