Quick Launch

Master Brewers Association of the Americas > BREWING RESOURCES > Ask the Brewmaster > Posts > Pathogens and beer
April 02
Pathogens and beer

Q:  Why doesn’t beer grow pathogenic bacteria?

A:  Once wort is fermented into beer it is a hostile environment for most micro-organisms to grow very well especially (and fortunately) pathogens which can caused infections in humans.  The primary limitations to growth of disease causing bacteria like Salmonella and Clostridium are:
• Low pH (under 4.6)
• Anaerobic conditions (no oxygen)
• High CO2 content (toxic)
• Low temperatures (pathogens prefer warm body temperature)
• Depletion of nutrients (the yeast have already digested most available carbohydrates and proteins)
• Ethanol concentrations above 2.5% ABV
• Hop acids (above 20 BU’s)

Comments

There are no comments for this post.

HOME | CONTACT | JOIN / RENEW | ADVERTISE | STORE

© Copyright Master Brewers Association of Americas