Survival of Foodborne Pathogens in Low and Nonalcoholic Craft Beer
Breweries and beverage companies have recently been interested in creating innovative beer varieties that deviate from traditional beer styles, with either low-alcohol content <2.5% alcohol by volume (ABV) or the absence of alcohol altogether (<0.5% ABV). Traditional beers (up to 10% ABV) cont...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Journal of Food Protection |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0362028X23068679 |
| _version_ | 1797448106361487360 |
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| author | Mario Çobo Ann Charles-Vegdahl Kaylyn Kirkpatrick Randy Worobo |
| author_facet | Mario Çobo Ann Charles-Vegdahl Kaylyn Kirkpatrick Randy Worobo |
| author_sort | Mario Çobo |
| collection | DOAJ |
| description | Breweries and beverage companies have recently been interested in creating innovative beer varieties that deviate from traditional beer styles, with either low-alcohol content <2.5% alcohol by volume (ABV) or the absence of alcohol altogether (<0.5% ABV). Traditional beers (up to 10% ABV) contain numerous intrinsic and extrinsic factors preventing pathogens from proliferation or propagation. Physiochemical properties such as a low pH, presence of ethanol and hop acids, limited oxygen, and specific processing techniques, including wort boiling, pasteurization, filtration, cold storage, and handling, all contribute to microbial stability and safety. The potential change or absence in one or more of these antimicrobial hurdles can render the final product susceptible to pathogen survival and growth. In this study, the effect of pH, storage temperature, and ethanol concentration on the growth or die-off of foodborne pathogens in low and nonalcoholic beers was evaluated. pH and ethanol concentrations were adjusted from their initial values of 3.65 and <0.50% ABV to pHs 4.20, 4.60, and 4.80; and 3.20 ABV, respectively. The samples were inoculated with individual five-strain cocktails of E. coli O157:H7, S. enterica, and L. monocytogenes, then stored at two different temperatures (4 and 14°C) for 63 days. Microbial enumeration was performed using selective agar with incubation at 35°C. Results showed that nonalcoholic beers allowed for pathogen growth and survival, as opposed to the low-alcoholic ones. E. coli O157:H7 and S. enterica grew approximately 2.00 log at 14°C, but no growth was observed at 4°C. L. monocytogenes was more susceptible and fell at, or below, the detection limit rapidly in all the conditions tested. The results show that storage temperature is critical in preventing the growth of pathogens. pH did not appear to have a significant effect on the survival of pathogens (p < 0.05). This challenge study demonstrates the need for beverage manufacturers to prioritize and maintain food safety plans along with practices specific to low- and nonalcoholic beer manufacturers. |
| first_indexed | 2024-03-09T14:05:34Z |
| format | Article |
| id | doaj.art-2bc8ae5f974140c198e100cf069c3208 |
| institution | Directory Open Access Journal |
| issn | 0362-028X |
| language | English |
| last_indexed | 2024-03-09T14:05:34Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Food Protection |
| spelling | doaj.art-2bc8ae5f974140c198e100cf069c32082023-11-30T05:05:32ZengElsevierJournal of Food Protection0362-028X2023-12-018612100183Survival of Foodborne Pathogens in Low and Nonalcoholic Craft BeerMario Çobo0Ann Charles-Vegdahl1Kaylyn Kirkpatrick2Randy Worobo3Department of Food Science, Cornell AgriTech, Geneva, NY 14456, USADepartment of Food Science, Cornell AgriTech, Geneva, NY 14456, USA; Corresponding author. Address: 665 W. North St, Food Research Lab Rm 134, Geneva, NY 14456, USA.Brewers Association, Boulder, CO 80306, USADepartment of Food Science, Cornell AgriTech, Geneva, NY 14456, USABreweries and beverage companies have recently been interested in creating innovative beer varieties that deviate from traditional beer styles, with either low-alcohol content <2.5% alcohol by volume (ABV) or the absence of alcohol altogether (<0.5% ABV). Traditional beers (up to 10% ABV) contain numerous intrinsic and extrinsic factors preventing pathogens from proliferation or propagation. Physiochemical properties such as a low pH, presence of ethanol and hop acids, limited oxygen, and specific processing techniques, including wort boiling, pasteurization, filtration, cold storage, and handling, all contribute to microbial stability and safety. The potential change or absence in one or more of these antimicrobial hurdles can render the final product susceptible to pathogen survival and growth. In this study, the effect of pH, storage temperature, and ethanol concentration on the growth or die-off of foodborne pathogens in low and nonalcoholic beers was evaluated. pH and ethanol concentrations were adjusted from their initial values of 3.65 and <0.50% ABV to pHs 4.20, 4.60, and 4.80; and 3.20 ABV, respectively. The samples were inoculated with individual five-strain cocktails of E. coli O157:H7, S. enterica, and L. monocytogenes, then stored at two different temperatures (4 and 14°C) for 63 days. Microbial enumeration was performed using selective agar with incubation at 35°C. Results showed that nonalcoholic beers allowed for pathogen growth and survival, as opposed to the low-alcoholic ones. E. coli O157:H7 and S. enterica grew approximately 2.00 log at 14°C, but no growth was observed at 4°C. L. monocytogenes was more susceptible and fell at, or below, the detection limit rapidly in all the conditions tested. The results show that storage temperature is critical in preventing the growth of pathogens. pH did not appear to have a significant effect on the survival of pathogens (p < 0.05). This challenge study demonstrates the need for beverage manufacturers to prioritize and maintain food safety plans along with practices specific to low- and nonalcoholic beer manufacturers.http://www.sciencedirect.com/science/article/pii/S0362028X23068679Craft beerFood safetyNonalcoholic beerPathogens |
| spellingShingle | Mario Çobo Ann Charles-Vegdahl Kaylyn Kirkpatrick Randy Worobo Survival of Foodborne Pathogens in Low and Nonalcoholic Craft Beer Journal of Food Protection Craft beer Food safety Nonalcoholic beer Pathogens |
| title | Survival of Foodborne Pathogens in Low and Nonalcoholic Craft Beer |
| title_full | Survival of Foodborne Pathogens in Low and Nonalcoholic Craft Beer |
| title_fullStr | Survival of Foodborne Pathogens in Low and Nonalcoholic Craft Beer |
| title_full_unstemmed | Survival of Foodborne Pathogens in Low and Nonalcoholic Craft Beer |
| title_short | Survival of Foodborne Pathogens in Low and Nonalcoholic Craft Beer |
| title_sort | survival of foodborne pathogens in low and nonalcoholic craft beer |
| topic | Craft beer Food safety Nonalcoholic beer Pathogens |
| url | http://www.sciencedirect.com/science/article/pii/S0362028X23068679 |
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