New insights into the hygiene of beverage dispensing equipment
Draught beer is special for the consumer, and it makes a major contribution to the image of a brewery. The dispensing of beer is at the end of the quality chain and, as such, it has a considerable influence on the quality of the product when it reaches the consumer. This contribution describes initial results from an investigation into the influence of hygiene conditions of beverage dispensing equipment on quality of product.
The frequently inadequate status of hygiene in beer from open dispensing equipment became known to the general public for the first time as a result of routine investigations carried out by
the responsible surveillance authorities (1994, 1997) (3,5).g. micro-organisms, contaminations, odours, temperatures or climatic influences" (1).
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