In the November issue of Food Protection magazine published In their work, the team found just that Even low-alcohol beer is better at preventing the growth of bacteria such as E. coli and salmonella than non-alcoholic types. According to a summary by the German news agency DPA, based on research focusing on ethanol content, cooling effects and pH value, it was concluded:
Conventional beer contains a number of internal and external factors that prevent pathogens from multiplying or multiplying.
In the present study, beers with an alcohol content of 0.5%, which are marketed as alcohol-free in many cases, were examined, on the one hand, and, on the other hand, those with an alcohol content of 3.2%. The latter alcohol level was chosen because it was recalled that “according to previous studies, beer with an alcohol content between 3.5 and 5% inhibits the growth of foodborne pathogens” of bacteria, and therefore warned of “the possibility of a change or absence.” The presence of one or more of these antimicrobial barriers may make the final product vulnerable to the survival of pathogens.”
The three main findings of the study were as follows:
- Non-alcoholic beer allowed pathogens to grow and survive compared to low-alcohol beer.
- Storage temperature is critical in preventing the growth of pathogens. This means that storage temperatures of 14°C or higher promoted microbial growth, while temperatures of 4°C or lower had the opposite effect.
- pH does not appear to have a significant effect on pathogen survival.
The study suggests that beverage manufacturers need to pay close attention to food safety plans, along with the practices of low-alcoholic and non-alcoholic beer manufacturers.
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