Presenter: Alison K. Hamm, Colorado State University
Department of Food Science, Fort Collins, CO
Coauthor: Marisa Bunning, Colorado State University
Department of Food Science, Fort Collins, CO
Beer is a widely consumed food product, and brewers should
be aware of emerging safety issues concerning foodborne
microorganisms and toxic substances. Historically, beer
consumption was encouraged in areas where drinking water
was contaminated with pathogens. The malting and brewing
process includes several “hurdles” for pathogens or potentially
dangerous chemicals they must survive. The ethanol content,
low pH, lack of nutrients, hop acids and anti-microbial
properties, and high CO2 and low O2 levels in finished beer
serve as obstacles for potentially dangerous microbes and
chemicals. However, questionable levels of toxic substances
such as aflatoxins, nitrosamines, pesticides, and heavy
metals have been found in beers, especially those brewed in
developing countries. Even low amounts of toxins may pose
a threat due to chronic exposure. Current research evidence
indicates beer is a safe beverage when consumed in moderate
amounts. Foodborne pathogens cannot survive in beer at
appreciable amounts, and potentially toxic chemicals do not
generally occur at harmful levels. As a take-home message, the
most dangerous element in beer produced in the United States
is ethanol. The potential benefits of beer consumption with food
contaminated with a pathogen will also be discussed.
Ali Hamm has been an MBAA Rocky Mountain District
member since 2007 and has attended the MBAA Brewing and
Malting Science course in Madison, WI. For the past seven
years Ali has worked in several areas of the hops industry,
including research, consulting, and sales. She has given several
presentations at local brewing conferences and workshops,
including the local MBAA district. Ali obtained a bachelor’s
degree in molecular and cell biology from UC Berkeley and
then moved on to Colorado State University for a master’s
degree in horticulture. She is currently in the food sciences
doctorate program at Colorado State University and is helping
to develop a new fermentation microbiology course.
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