New York Laws
Article 17 - Adulteration, Packing, and Branding of Food and Food Products
214-N - Treatment and Sale of Apple Cider.

(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.

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