- Title
- The growth and survival of food-borne pathogens in sweet and fermenting brewers' wort
- Creator
- Menz, Garry; Vriesekoop, Frank; Zarei, Mehdi; Zhu, Bofei; Aldred, Peter
- Date
- 2010
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/34167
- Identifier
- vital:3250
- Identifier
-
https://doi.org/10.1016/j.ijfoodmicro.2010.02.018
- Identifier
- ISSN:0168-1605
- Abstract
- The aim of this study was to investigate the factors affecting the survival and growth of four food-borne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus) in sweet and fermenting brewery wort. The Gram-negative pathogens (E. coli and Salm. Typhimurium) were capable of growth during the initial stages of fermentation in hopped wort, although they were quickly inactivated when added during the later stages of fermentation. When the wort was left unpitched, the two Gram-negative pathogens grew unabated. Pathogen growth and survival was enhanced as the pH was increased, and as both the ethanol and original gravity were decreased. Although having no effect on the Gram-negative pathogens, low levels of hop iso-
- Publisher
- Elsevier
- Relation
- International Journal of Food Microbiology Vol. 140, no. 1 (2010), p. 19-25
- Rights
- Copyright Elsevier
- Rights
- This metadata is freely available under a CCO license
- Subject
- 0605 Microbiology; 1003 Industrial Biotechnology; 0908 Food Sciences; Beer; Escherichia coli O157:H7; Hop iso-α-acids; Listeria monocytogenes; Salmonella Typhimurium; Staphylococcus aureus
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