Although risks are considered low, there have been some outbreaks of E. coli linked to apple cider, an ISU professor said. Cider, a popular item among some Ames businesses in autumn, might contain strains of the bacteria.

Any raw food product can come in contact with bacteria such as E. coli, even though typically most E. coli cases involve meat, said Bonita Glatz, food science and human nutrition professor.

E. coli has been linked to alfalfa sprouts and other fruits and vegetables as well. Glatz said it is found in these products due to contamination of soil or manure.

She said students should look for apple cider that has been pasteurized to avoid the possibility of E. coli. Pasteurization kills bacteria and makes food safer.

The Food and Drug Administration requires a label to appear on any fruit juice that has not been pasteurized, Glatz said.

Most grocery stores only carry pasteurized juices; however, it is still possible to find unpasteurized apple cider other places.

Zahra Younis, co-owner of the Storybrook Orchard in Story City, said cider sold at the pasture is not pasteurized. The orchard labels its cider to warn of the risk.

The Hawthorn Market located in Frederiksen Court also sells apple cider. Kate Bruns, communication specialist for the Department of Residence, said the cider the cafe sells is pasteurized. In addition, the cider is heated before it is served to customers.

Glatz said even if cider is not pasteurized, the risk of E. coli is “probably very small.” Students during the past three years have tested samples of cider from Iowa orchards and have never found any E. coli strains.

E. coli can cause several symptoms in those affected.

“The organism itself can cause anything from mild to extreme diarrhea,” Glatz said.

The E. coli bacteria can also produce a toxin that chews away walls of blood vessels. Glatz said a common area for this to occur is in the kidneys. In some severe cases, E.coli can lead to death.

“Customers need to be aware to make educated decisions,” Glatz said.