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.
Research Article| October 01 2011
Growth and Survival of Foodborne Pathogens in Beer
FRANK VRIESEKOOP *
Institute of Food & Crop Science, School of Science & Engineering, University of Ballarat, Ballarat, Australia
* Author for correspondence. Tel: +61 3 53279247; Fax: +61 3 53279240; E-mail: email@example.com.
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GARRY MENZ, PETER ALDRED, FRANK VRIESEKOOP; Growth and Survival of Foodborne Pathogens in Beer. J Food Prot 1 October 2011; 74 (10): 1670–1675. doi: https://doi.org/10.4315/0362-028X.JFP-10-546
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