Continuous microbiological quality assurance in the brewing and beverage industry still is of the utmost importance despite of all the advancements in recent decades. This is partially due to the very sensitive beverages high in nutrients, the new cold aseptic filling technologies and the higher requirements regarding the shelf life of the beverages. In this environment even a trace contamination can lead to customer complaints. To detect all relevant germs as soon as possible is mandatory. Thereby, various parameters need to be taken into consideration.

In principle, a trace contamination is a minor contamination of the beverage, which does not usually lead to noticeable damage of the final product and if so only after a long incubation period...

Feral pigeons (Colombia livia, v. domestica) living in a brewery in South Europe were censused in the early spring of 2002, by means of linear transects to examine population densities. The severity of this infestation and the impacts on commodities and production were evaluated and reported. Cereal siloing and milling are the riskiest production phases and therefore prevention and control actions are required.

The estimated pigeon population living in the brewery was 270 birds. There was a positive relationship between the bird and flock number on a side, and the abundance of food and the 19th century buildings on the other side. This indicates an active selection of old buildings by feral pigeons. domestica) and the starling (Sturnus vulgaris).....

Beer analysis is important for improving product quality and production control. It is predominantly based on wet-chemical analytical techniques. Here an alternative is presented: a near infrared analyzer - the Alcolyzer - for the rapid measurement of the ethanol concentration in beer.

The simple, fast and accurate determination of alcohol content in beers is very important for beer fermentation, quality assessment, trading and even consumption. Traditional analysis methods such as distillation or GC are time consuming and require experienced operators. Simpler methods such as the combined density and refractive index method or boiling point determination (Ebulliometer) tend to be inaccurate, because the underlying measuring properties are non-specific to alcohol.....

Propagation of bottom and top yeasts in a one-tank process has been investigated in an extensive test series, with special emphasis on flocculation behaviour of flocculent yeasts in subsequent fermentations. Apart from checking the influence of propagation temperature and aeration, pure culture wort concentration and propagation time on yeast reproduction and yeast vitality, tests were made aimed at finding ways of avoiding the slightly more powdery character of flocculent yeasts during the first commercial propagation cycle, a phenomenon frequently observed.

A rapid check on functionality of brewers’ yeasts in technical processes has become feasible in recent years as a result of development of new measurement techniques. Flow cytometry is eminently suited as a reliable fast method for this purpose.

Cell contents are fluorochromed
and quantitatively measured. The result is a characteristic cell condition description which is a reflection of the functionality of a yeast cell. Process
parameters can be adjusted in a very simple and easy manner such that brewers’ yeasts perform optimally in short time intervals during pure culture, pitching and in fermentation. This is understandable because their presence leads to heavy commercial losses.....

All food and beverage processors have a legal responsibility to ensure that all factors contributing to product safety are operating consistently and effectively. This also includes the hygiene status of crates and trays. A focus on safe processing is understandable but how products are packaged, stored, transported and displayed are crucial to final product quality and company image.There are increasing demands for product quality and safety coming from consumers, retailers and legislators. This demand is affecting crates used in all industries from Food and Beverage to logistics services and automotive. In addition, the industry is faced with ever changing soil types and contaminating micro-organisms that together, need to be controlled..

High-value products with consistent quality are a basic prerequisite for maintaining market position. This objective can be achieved only when the operation carries out fully comprehensive production control checks. Microbiology is a very significant parameter in this quality assurance.
Spoiled products, a health hazard under certain circumstances, have to be recalled from end-users in the worst case. Serious commercial consequences can even lead to the supplier disappearing from the market, as examples in the past have shown. Product liability claims may also arise when it is proven that defective good were put on the market as a result of indequate microbiological quality control. In order to avoid recalls and the associated loss of image, product liability proceedings etc.g.

As a specialist in the field of quality control and carbon dioxide Haffmans, from Venlo/The Netherlands presented new innovations in these fields. The well-known foam stability tester "Nibem-T" is extended to measure and compensate atmospheric pressure and relative humidity to secure a very accurate foam stability measurement. The range of foam measurement equipment is completed with the "Nibem Cling Meter" to further measure the quality of beer foam, which is one of the most determining quality parameters of beer. Based on the proven Haffmans method to measure CO2 in bottles and cans a new automatic CO2 tester was presented..

The continuous and direct monitoring of the CO2 measuring values with a continuous measuring system results in an increased accuracy and the product quality will be more constant. The values can be recorded in detail on-line and information is given regarding the condition of fermenters, tanks and filling machines. At the private brewery Hoepfner in Karlsruhe, Germany, the biggest European Keggy filler, the product safety of these special bottles and cans is added to it.

The content of dissolved CO2 is a decisive factor in the taste of the beer. It also influences the accuracy of other measurements, such as original gravity. A later carbonisation causes considerable costs in beverage production. This constant high quality along with a well-known taste is the highest goal and aim.

The study of biofilms in breweries and beverage operations has been carried out systematically worldwide over a period of about 15 years. In the study, swab samples together with NBB broth (more recently with NBB-AM broth) were used in all operational areas. Direct and indirect contact points and/or operational weak points were the main focus.

Direct contact points involve continuous or frequent contact with beer or beverage. As a result, potential beverage-spoilage organisms may adapt to the beverage and, over time, take on an obligate harmful character. Biofilms in such areas contain predominantly mucigenous acetic acid bacteria. Indirect contact points or weak points without contact with beverages show mainly concentrations or biofilms with ubiquitary slime-forming agents (e.g.

One of the most important pre-requisites for food processing operations in production of high-quality products in perfect condition is strict compliance with good hygiene practice and a tightly organised quality assurance system. By specifying, executing, achieving compliance as well as monitoring all safety measures or monitoring "critical quality aspects" during the whole production process, the consumer is assured of having food which can be enjoyed without reservation. Modern methods involving preventive measures to avoid mistakes are given priority.

In practice, visual and microbiological checks are used to evaluate the effectiveness of cleaning and disinfection routines. Visual checks suffer oftentimes from the disadvantage that they are not sufficiently accurate. 1). 2). ..