A somewhat different kind of Pectinatus
Microbiology quality control is considered essential in a brewery. The primary focus is on “tracking down” any microorganisms which might be present. After detection and identification, the potential microbiological risk can be assessed for the equipment harboring the contamination. This type of detection is especially important in the filling area. If the packaged product is not pasteurized after filling, then any secondary contamination that might occur can no longer be eliminated. This results in contaminated products reaching the consumer, the ramifications of which are clear to all. The exact identification of the kind of microorganism is the first step in determining the source of the contamination so that it may be localized and eradicated.
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