Microbiologically sensitive beverages – a risk assessment system
Microbiological stability of non-alcoholic, low-alcohol and mixed beer beverages is frequently inferior to that of comparable full beers. Protective factors inhibiting microbial growth in beer are fewer or “diluted” or not present at all. However, new protective factors may also come to the fore. As reliable data for objectively assessing microbiological risks associated with these beverages is, in most instances, not available, a system for assessing such risks has been developed.
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