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Growth and Survival of Foodborne Pathogens in Beer

Menz, Garry, Aldred, Peter, Vreiskoop, Frank
Journal of food protection 2011 v.74 no.10 pp. 1670-1675
Escherichia coli O157, Gram-negative bacteria, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, beers, ethanol, food pathogens, hops, pH, pathogen survival, storage temperature
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 alcohol-free 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.