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- Survival of Escherichia coli O157, Salmonella Enteritidis, Bacillus . . .
Survival of foodborne pathogenic bacteria (Bacillus cereus, E coli O157:H7, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus spores in fermented alcoholic beverages (beer and refined rice wine)
- Survival of Escherichia coli O157, Enteritidis, Bacillus cereus and . . .
Why was the work done: To (i) determine whether microbial pathogens were present in packaged alcohol-free and low alcohol beers, (ii) to assess whether pathogens can survive or grow in non-alcoholic beers, and (iii) to determine the impact of pH and biterness on their growth and survival of pathogens in alcohol-free beer
- Vol. 130 No. 4 (2024): Journal of the Institute of Brewing
' Survival of Escherichia coli O157, Salmonella Enteritidis, Bacillus cereus and Clostridium botulinum in non-alchoholic beers; ' by Rachon et al has been read > 1400 times since October 2024
- Grzegorz Rachon (0000-0003-3936-5392) - ORCID
Heat resistance of Lactobacillus brevis, Pediococcus acidilactici and Enterococcus faecium in buffer (pH 4), alcoholic and alcohol-free beer Journal of the Institute of Brewing
- Journal of the Institute of Brewing (JIB) | Journal | PSIref. com by . . .
Survival of Escherichia coli O157, Salmonella Enteritidis, Bacillus cereus and Clostridium botulinum in non-alcoholic beers G Rachon , H Rothera , S O'Reilly , G Betts
- Grzegorz RACHON | Section Lead | Doctor of Agriculture and Food . . .
Grzegorz Rachon currently works at the Brewing Division - Nutfield, Campden BRI Grzegorz does research in Biotechnology, Molecular Biology and Microbiology
- Survival of Foodborne Pathogenic Bacteria (Bacillus cereus, Escherichia . . .
Our results appear to contradict the common belief that pathogens cannot survive in alcoholic beverages Long-term survival of pathogens (especially B cereus and E coli O157:H7) in beer and refined rice wine should be taken into consideration by the manufacturers of these beverages
- Development of a Pasteurization Bioindicator for Nonalcoholic Beers
ABSTRACT Pasteurization is still the best way to preserve nonalcoholic beers, and it is still the first choice for most brewers, but as there is still un-certainty about what level of pasteurization is required for nonalcoholic beers, finding the way to determine it is critical
- Survival of Escherichia coli O157:H7, Salmonella enteritidis . . .
The results of this study suggest that the contamination of kimchi with E coli O157:H7, Salmonella Enteritidis, S aureus, or L monocytogenes at any stage of production or marketing could pose a potential risk
- Microbiological Quality Control in Non- and Low-Alcoholic Beer . . .
This review explores the vulnerabilities of NOLO beers to microbial contamination, examining the potential spoilage agents, including traditional and emerging microorganisms, and evaluating their impact on product stability and food safety
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