Al Jazeera’s video: How the Australian government plans to make apple cider safe

A new Australian law could make apple ciders safer, according to experts and the country’s largest cider maker.

The Australian government announced it would start phasing out the sale of apples in July, saying they were contributing to the spread of botulism.

“A number of our suppliers are worried about the impact of apple cider on their supply chain and, therefore, on their business, and they are making some decisions to reduce their supply of apple juice,” said Craig McCracken, chief executive of Australian Cider and Meadery, which makes some of the world’s best cider.

A spokesperson for the Australian Competition and Consumer Commission said the commission was monitoring the issue and had requested comment from the Australian Bureau of Statistics.

Australian cider makers fear botulists could steal their products.

Apple cider has been around for over 1,000 years and it’s been used for centuries as a tonic and as an anti-fungal medicine.

Botulism is caused by bacteria, but the effects of botulinum toxin, a toxin produced by botulinus bacteria, are more potent than the bacteria themselves.

According to the Centers for Disease Control and Prevention, the number of cases of botulsiosis has gone up by nearly 200% since 2000, the first year that the CDC released a nationwide estimate of the outbreak.

Cider producers say they are not worried about their products being stolen.

In 2015, the cider industry in Australia recorded the first significant decline in the number and severity of cases.

But the industry is also facing a new threat: cider drinkers.

The number of Australians who drink cider has declined by about a third since 2000.

This is not a problem unique to Australia.

Many European countries are making cider, and there have been concerns about botulisms in Britain.

The UK is the largest consumer of cider in the world, and it is widely considered the world leader in cider production, with more than 5 million hectolitres of cider exported annually.

It’s a growing market, and cider companies are worried that cider drinkers are becoming more conscious of the risks posed by botulitis, and are turning to more modern methods of making cider. 

Cidermakers fear they could lose their livelihoods. 

Australian cidermakers fear botulinums are a growing threat.

Last month, the ABC reported that an Australian cider company had sold a shipment of cider at a cost of $15,000.

For cideries like Mr McCrackens, the increased use of newer technologies means a new danger: a new generation of cider drinkers who are more concerned about safety than quality.

“We’ve seen the number go down, but what we’re seeing is people who were not very familiar with the technology are coming to us and saying, ‘Oh, I have this new technology, I can make my own cider,'” Mr McCramish said.

“And we’re saying, no, we’re not going to sell you that.

We’re not even going to tell you how to make it.'”

He believes the government is not doing enough to ensure the safety of cider, citing the fact that it is not regulating the use of cider as a drink in Australia.

“I think the government’s responsibility is to put out information about what’s in our cider and what’s not in our beer and what is in our wine,” he said. ABC/AAP