Nonalcoholic beer at higher risk for foodborne pathogens
December 06, 2023
December 06, 2023
ITHACA, New York, Dec. 6 -- Cornell University issued the following news:
The lack of alcohol in nonalcoholic or low-alcohol beer - particularly during manufacturing, storage and pouring - may prompt conditions ripe for foodborne pathogen growth, according to a new Cornell study.
The absence of physical hurdles for microbes to take over the beverage may render these brews susceptible to bacteria and other spoilage problems, the researchers found.
"When . . .
The lack of alcohol in nonalcoholic or low-alcohol beer - particularly during manufacturing, storage and pouring - may prompt conditions ripe for foodborne pathogen growth, according to a new Cornell study.
The absence of physical hurdles for microbes to take over the beverage may render these brews susceptible to bacteria and other spoilage problems, the researchers found.
"When . . .