Hygiene in beverage dispensing units - Comparison of cleaning effect of conventional processes
A freshly tapped beer is regarded by many consumers as being the best possible way of enjoying this beverage. And rightly so, because the qualitative standard of draught beer delivered to restaurants and bars is of the highest order. Nevertheless, as of the mid 90’s, repeated reports about considerable microbial contamination in draught beer have sent waves throughout the sector. In practically all cases, the cause of contamination could be put down to inadequate cleaning of the dispensing unit.
The manner, frequency and quality of cleaning are the major factors having a bearing on hygiene of a dispensing unit. Legal regulations and technical standards exist for dispensing unit cleaning (1, 2, 3). This procedure has no germicidal effect. ...
Select offer and read on
6 print issues
