- Title
- Growth and survival of foodborne pathogens in beer
- Creator
- Menz, Garry; Aldred, Peter; Vriesekoop, Frank
- Date
- 2011
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/40842
- Identifier
- vital:4271
- Identifier
-
https://doi.org/doi:10.4315/0362-028X.JFP-10-546
- Identifier
- ISSN:0362-028X
- Abstract
- This work aimed to assess the growth and survival of four foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus) in beer. The effects of ethanol, pH, and storage temperature were investigated for the gram-negative pathogens (E. coli O157:H7 and Salmonella Typhimurium), whereas the presence of hops ensured that the gram-positive pathogens (L. monocytogenes and S. aureus) were rapidly inactivated in alcohol-free beer. The pathogens E. coli O157:H7 and Salmonella Typhimurium could not grow in the mid-strength or full-strength beers, although they could survive for more than 30 days in the mid-strength beer when held at 4°C. These pathogens grew rapidly in the alcoholfree beer; however, growth was prevented when the pH of the alcohol-free beer was lowered from the "as received" value of 4.3 to 4.0. Pathogen survival in all beers was prolonged at lowered storage temperatures. Copyright © International Association for Food Protection.
- Relation
- Journal of Food Protection Vol. 74, no. 10 (2011), p. 1670-1675
- Rights
- Copyright - International Association for Food Protection
- Rights
- This metadata is freely available under a CCO license
- Subject
- Foodborne pathogens; Beer; Escherichia coli; Salmonella Typhimurium; Listeria monocytogenes; Staphlococcus aureus
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