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A Systematic Approach to Investigating Microbiological Infection Sources in the Brewing Process

MBAA TQ doi:10.1094/TQ-47-1-0324-01  |  VIEW ARTICLE

George Agius, Doug Funnell, and Troy Matteotti. Diversey Inc., Oakville, ON, Canada.

Abstract
During the various stages of brewing that follow kettle boil, the product is vulnerable to infection by undesirable microorganisms. An infection can manifest itself as higher than normal counts for microorganisms or through the appearance of an undesirable microorganism that can harm the product. It may also be that a brewery is adhering to a new, more stringent set of microbiological standards. Meeting these new standards can present particular challenges for older breweries, since their process equipment was not designed with the new standards in mind. Finding the infection source is an important first step toward taking action to eliminate it. However, this can be a difficult task due to the large number of possible variables that exist at every stage of the process. Introduced materials, equipment design, poor hygienic procedures, or even environmental factors can all act as infection sources. In this paper a method to systematically investigate infection sources and eliminate suspect areas is described. In addition, some of the more common environmental, mechanical, and process issues that lead to microbiological infection are discussed.

 

S�ntesis
El producto es vulnerable a la infecci�n por microorganismos indeseados en las diferentes etapas posterior al hervor del mosto. Una infecci�n puede manifestarse por la presencia de contajes mayores de lo normal de bacterias relativamente inocuas o por la presencia de microorganismos que pueden da�ar el producto. Puede ser causa de molestia cuando una cervecer�a trata de imponer est�ndares m�s altos para su condici�n microbiol�gica. Ajustarse a est�ndares m�s estrictos puede ser dif�cil en cervecer�as viejas, dado que no fueron dise�adas con estos est�ndares en mente. Encontrar la fuente de infecci�n es un importante primer paso para su eliminaci�n, pero esto se complica debido a las m�ltiples variables existentes en cada etapa. Materiales a�adidos, dise�o de equipo, procedimientos higi�nicos inadecuados o inclusive aspectos ambientales pueden ser fuentes de una infecci�n. Aqu� se describe un m�todo para investigar sistem�ticamente las posibles fuentes de infecci�n y para eliminar �reas sospechosas, Tambi�n se repasan algunos temas comunes que pueden afectar la susceptibilidad a la infecci�n, tanto en el proceso como por asuntos ambientales o mec�nicas.

Palabras claves: aspectos ambientales, dise�o de equipo, fuentes de infecciones, procedimientos higi�nicos

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