On Sat, 20 Dec 2014 11:26:14 -0000, Janet > wrote:



>
> Listeria is easily killed by heat. If you're making toffee apples the
>trad way by dipping them in boiling sugar at caramelisation
>temperature, that should kill any bacteria on the apple skin.
>
>
> Janet UK

At caramelization temperature of 338 degrees, yes, but I'm sure the
coating is applied to a soft caramel that may be at a lower
temperature.

Pasteurization occurs at 72C or 161F.

The potential problem is the shape of the apple and the stick. The
stick is inserted in the stem end of the raw apple. It can literally
inject the bacteria tot he inside. Next is the shape of the apple at
the ends. The thick caramel could leave an air pocked and not heat it
to 161 degrees in that spot.