O-3. Troubleshooting microbiological quality issues in cellar operations

Presenter: Joseph Dirksen, Ecolab, St. Paul, MN.

Microcontamination can occur in several areas of cellar operations. This paper reviews case studies pertaining to contamination in several areas of operation, including yeast storage tanks, fermentation tanks, and bright beer lines to fillers. This paper will review rapid test methods that were used to identify areas of contamination and recommendations for corrective action.

Joe Dirksen is executive technical coordinator for Ecolab, Food and Beverage Division. He is responsible for technical support to the beverage, bottled water, and brewery markets. Joe has been associated with Ecolab for 31 years in a variety of technical, marketing, and sales positions, including product development chemist, international R&D manager, beverage marketing manager, and beverage corporate accounts. Joe has a B.A. degree in chemistry from St. John’s University, Collegeville, MN, and an MBA from the University of St. Thomas, St. Paul, MN. Joe is a member of the International Society of Beverage Technologists (ISBT) and serves on the ISBT Board of Directors. Joe is a member of the Master Brewers Association of the Americans (MBAA), and regular presenter at the MBAA Brewing and Packaging courses. Joe also is a member of the American Society of Brewing Chemists (ASBC). Joe is a Certified Food Safety Professional through the National Environmental Health Association.

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