Unpasteurized apple cider is considered unsafe for consumption by pregnant individuals due to the risk of bacterial contamination. This type of cider has not undergone a heat-treatment process to destroy potential harmful microorganisms present in the raw product. Because of this lack of heat treatment, health authorities advise pregnant women to avoid unpasteurized cider entirely to mitigate foodborne illness risk.
Why Unpasteurized Cider Poses a Risk
Unpasteurized cider carries risk because the apples used can become contaminated before, during, or after the pressing process. Pathogens often reside on the surface of apples, transferred from soil, animal waste, or unsanitary handling practices. Traditional cider pressing does not use high enough temperature or pressure to eliminate bacteria, allowing contamination present on the fruit to transfer directly into the liquid.
The lack of pasteurization leaves the product vulnerable to common foodborne pathogens like Escherichia coli (E. coli), Salmonella, and Listeria monocytogenes. Without this thermal intervention, the cider can harbor live bacteria that multiply, posing a serious health threat. Unpasteurized juice and cider are commonly found at farmers’ markets, local orchards, and roadside stands, which may not be subject to the same regulatory oversight as commercial producers.
The Health Consequences During Pregnancy
Pregnant individuals face an elevated risk from foodborne illnesses because hormonal changes associated with pregnancy cause the immune system to become altered. This natural suppression of the immune response helps the body accept the growing fetus, but simultaneously makes the mother less capable of fighting off certain infections. For this reason, a pregnant person can become severely ill from a bacterial dose that a non-pregnant adult might tolerate with mild or no symptoms.
Infection with Listeria monocytogenes is especially concerning, as this bacterium can cross the placental barrier, even if the mother experiences only mild, flu-like symptoms. The resulting infection, called listeriosis, can have severe outcomes for the fetus, including miscarriage, stillbirth, or premature delivery. Other foodborne infections, like those caused by E. coli or Salmonella, can cause the mother to suffer from severe gastrointestinal distress, high fever, and significant dehydration. These complications can potentially compromise the health of the pregnancy, increasing the risk of adverse outcomes.
Safe Consumption Options
The safest way to enjoy apple cider while pregnant is to choose products clearly labeled as “pasteurized.” Most juices and ciders sold in major grocery stores have been pasteurized to meet federal safety guidelines. If a packaged juice or cider product is not pasteurized, it is required to carry a warning label stating that it may contain harmful bacteria.
When purchasing cider from sources like farmers’ markets or orchards, ask the seller directly if the product has been heat-treated. If the cider is homemade or unpasteurized, a safe alternative is to boil it vigorously on the stovetop for at least one minute before drinking. This simple process acts as a home-pasteurization method, effectively killing any harmful bacteria present in the raw beverage.