Potential for damage – Microflora in tunnel pasteurisers
Concomitant flora | This is the third part of the three-part series of articles on the microflora in tunnel pasteurisers in the brewing and beverage industry. In the 1980s, hygiene and process control in such plants were addressed in just a few publications providing vague recommendations and reference values for use by operations [1, 2]. In the early 2000s, the then Chairs of Technology of Brewery 1 and Packaging Technology in Weihenstephan, TU Munich, carried out another study. It aimed to answer the question from the industry: why do untreated, otherwise negative containers show microbiological irregularities after pasteurisation.
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