Part One: Pathogens

Salmonella and e. coli may be the two most common types of pathogens fruit growers need to be aware of. However, at the recent Great Lakes Fruit, Vegetable & Farm Market Expo in Grand Rapids, MI, Les Bourquin of Michigan State University's Food Science Department outlined some of the concerns over patulin, a bacteria that can cause disease when found in processed apples, including apple cider. It is produced by certain species of molds, and can come from juice or cider produced by moldy or rotten apples. Dropped apples are more likely to develop patulin than tree-picked fruit, although the type of variety (an open vs. closed calyx) can play a role as well.

For more information on this bacteria, check out the following Web sites.

• FDA Background Paper on Patulin in Apple Juice: http://vm.cfsan.fda.gov/~dms/patubckg.html
• All About Apples: Patulin:
  http://www.allaboutapples.com/articles/patulin.htm