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Experts have warned consumers to avoid unpasteurized cider this fall.

According to U.S. Food and Drug Administration (FDA) seasonal guidelines, juices like apple cider may pose a risk, especially if they are unpasteurized. If apple cider is unpasteurized, meaning it hasn't been heated or treated with UV light to eliminate harmful pathogens, bacteria from the fresh apples can get into your drink.

Although most juice in the US is pasteurized – including the options you find at your grocery store, such as: Some juice bars, such as those made from concentrate or sold in cans, bottles and juice cartons, are sold at health food stores, farmers markets, cider mills, etc. Juice bars may be unpasteurized, the FDA warns.

Unpasteurized juice is often found in refrigerated shelves, but don't be fooled: refrigerating or freezing the juice will not kill harmful bacteria. According to health guidelines in Canada, this can only be achieved through pasteurization.

The FDA's warnings are based on years of reports linking unpasteurized apple cider and other fruit juices to foodborne illnesses, particularly food poisoning. Other apple-producing countries, such as Canada, have warned that consuming untreated juices can put consumers at risk for bacteria such as Salmonella, E. coli and Cryptosporidium parasites. Signs of contamination typically appear within one to three days of consuming tainted juice and may include vomiting, diarrhea, stomach cramps, fever, headache, and body aches.

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Exposure to such bacteria can be particularly dangerous for children, older adults, pregnant women and people with weakened immune systems – who are far more likely to suffer serious illness as a result.

One way to avoid these products is to read the labels. Unpasteurized juices usually have the label “This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and those with weakened immune systems.”

Apple orchards, cider mills and farmers markets are not required to post warning labels on unpasteurized products. Experts therefore suggest asking directly whether the cider has been pasteurized.

If you're making apple cider at home after a day of apple picking, the FDA offers some guidelines to follow: Wash your hands with soap and warm water for 20 seconds, cut off any bruised or damaged parts of the apples, and give them Rinse one hand thoroughly under running water. Then dry them with a clean cloth or paper towel to remove any remaining bacteria before pressing them.