GW Monogram

Institute for Food Safety & Nutrition Security

The George Washington University

Caramel Apples and Listeria: What to Know Before You Bite

October 29, 2026
Image of peanut covered caramel apples on sticks with a pumpkin in the background.

When caramel and candy apples start showing up at fairs, festivals, and fetes, you know fall has arrived. Three weeks ago, I spotted both at a festival: apples on sticks, wrapped in clear plastic and tied with colorful ribbons. Some were covered in golden caramel and rolled in chopped nuts, others in a glassy red candy coating. They all sat on a vendor’s shelf, unrefrigerated. As someone who loves caramel and apples, I appreciated how good they looked. As a food safety professional, I thought about the listeriosis outbreaks of 2014-2015 and 2017.

Looking back

In 2014-2015, caramel apples were identified as the source of a multistate listeriosis outbreak. Thirty-five people in 12 states were infected, 34 were hospitalized, and 3 died. Because whole apples are not considered a high-risk food, the outbreak was a surprise to many.

Investigators moved quickly to learn how caramel apples could be linked to Listeria. They found that inserting the stick changes the apple at the insertion point. The break in the skin releases juice, and when the apple sits without refrigeration, those conditions allow Listeria monocytogenes to grow. The finding showed how a low-risk food can suddenly become a high-risk one.

Fortunately, no outbreaks have been tied to commercially prepared caramel apples since 2017. That is largely due to research that produced best practices for handling apples before, during, and after dipping in caramel coating in manufacturing plants.

Home kitchen sales and local vendors

Local cottage food producers are another source of caramel and candy apples. Each state has its own laws, but potentially hazardous foods are typically not allowed for sale, or must follow specific handling and storage practices. The outbreaks taught us that an apple pierced with a stick is categorized as a potentially hazardous food and should be treated using time and temperature control for safety (TCS). However, this does not mean that all states have approved the sale of caramel apples produced by local producers. A quick search surfaced some variation among states and local agencies when it comes to the production and sale of caramel apples

  • City of Albuquerque: Apples dipped in caramel or candy with a stick inserted are considered TCS food and must be held at 41°F or below. Dipped apples without a stick may be held and sold at room temperature.
  • California: Candied apples are approved for sale but caramel apples are not listed.
  • Minnesota: Caramel apples cannot be sold with a stick inserted.
  • Virginia: Caramel or candied apples are not listed under approved.
What should the average consumer do?

If you strongly desire a caramel apple, evaluate your risk:

  • Lowest risk: A refrigerated commercially prepared caramel apple with no stick inserted.
  • Lower risk: A commercially prepared caramel apple, with a stick at room temperature.
  • Low to moderate risk: A locally produced room-temperature caramel apple with no stick inserted. (The stick may be added at the point of purchase.)
  • Moderate to High risk: A locally produced caramel apple with a stick and refrigerated.
  • High risk: A caramel apple with a stick inserted sitting at room temperature.

Finally, follow any storage instructions on the package. If there are none, keep the apple refrigerated until you eat it. For individuals who are immunocompromised due to pregnancy, age, or a medical condition, minimize the risk of becoming ill by avoiding a caramel apple with a stick or enjoying one which has never had a stick inserted.

 —Janet Buffer

Resources
Water drop symbol with fields and a plant with spoon, fork and knife leaves

950 New Hampshire Ave, NW
Washington, DC 20052