Section 214-N. Treatment and sale of apple cider

1. As used in this
  section, the following terms shall have the following meanings:
    (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.