Subject: [NAFEX] Small batch producer - e. coli risk
Date: Thu, 13 Dec 2007 09:48:02 -0500
Speaking as a former "small batch" producer in Ohio (400 to 1000
gallons) depending on the apples and equipment, we continued to make raw
cider even after Ohio had pretty much outlawed raw cider. The health
people gave us an exception because we ran our production "like a
dairy". The apples were Not drops (they had been prior to new regs and
no problems), they were triple washed and once they hit the grinders it
was all pretty much "hands off" sanitary. We screened insects out of the
building. We pressed and sold raw cider at the farm until my uncle had
to quit due to aging health issues and it really required two people (at
least one in good shape) to work the big hydraulic press.
That whole "not drops" and e.coli business is silly. In the first
place, it is the large facilities that have more problems - there are
articles all over the net discussing CAFO problems. E.coli is
everywhere, and the nasty e.coli comes from the feedlots and huge
confinement facilities. Those places are breeding places for disease.
Pastured poultry and cows rarely have the type that damages people - if
it is there, it is due to mismanagement.
Birds sit in trees and pee and poop all the time. Caterpillers leave
frass all over the place. Am I not going to eat fruit because of that?
I remember when we were pressing 75 gallons a day using an old "two
station" corkscrew press back in the 50s and 60s. No screening, no
instant cooling, all hand filtered into jugs. Yellow jackets were
always getting in the cider. We used drops, but otherwise it was
"clean": washed equipment before and after, washed apples (handled, not
just dumped). Sorted out the rot, etc. No one ever got sick, and
people came from miles around to buy it.
We did graze cattle in the orchard when there weren't apples to eat, and
as has been stated, you can't keep the wildlife out.
I am a big proponent of people seeing where their food comes from, and
if you have any hesitancy, go watch 'em make cider and look at the
orchard/operation. You'll see for yourself if you want to eat or drink
anything that comes from that establishment.
I know a guy who has chickens in his orchard - not when the fruit is
growing/ripening. They eat the codling moths, japanese beetles, and
other critters that make fruit growing/eating experiences a
disappointment. He is really a happy man because he doesn't have to
spray his fruit trees for curculios, codling moths, etc.
I don't see anything wrong with grazing animals in an orchard and a lot
of things right.
Barbara Rosholdt
z7 central Virginia
Subject:
Re: [NAFEX] more E.coli
From:
<dmnorton@royaloakfarmorchard.com>
Date:
Wed, 12 Dec 2007 18:40:21 -0600
To:
"North American Fruit Explorers" <nafex@lists.ibiblio.org>
We are a small batch facility....400 gallons to the batch. We use do
use drops from time to time. All of our apples are sanitized before
packing or using for cider and we pasteurize our cider, plus wash our
sealed room cider mill with bleach between each batch, so we have no
e-coli issues. Anyone who serves cider to the public and does not use
sanitation procedures is asking for a problem!
Small batch facilities will take all comers. They ask no questions and all
you need is one contaminated apple to get into production and it effects
all
batches run that day. The whole facility is NOT washed between customer
batches. I have been in a number of them in Ontario.
Tom
-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Naomi
Sent: Wednesday, December 12, 2007 4:05 PM
To: 'North American Fruit Explorers'
Subject: Re: [NAFEX] more E.coli
Or a chicken coop.. ya know which hole the eggs come outta?
Free ranging chickens and turkeys can be a self terminating venture..dogs,
foxes, skunks.. It is better to coop them at night unless your trees are
really big.
I thought it was no longer permitterd to make commercial cider out of
drops.
Naomi
[NAFEX] Small batch producer - e. coli risk,
Rosholdt, 12/13/2007