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Non-alcoholic beers, suitable ground for E.coli and salmonella, scientists say
2023-11-01 21:58:21 / JETË
A new study from the American Cornell University says that all those who think of switching to alcohol-free beer according to the recommendations of the new fad, may find themselves sick even without getting drunk at all.
The new study says that alcohol-free beer is a breeding ground for bacteria such as E. coli and salmonella, writes the Daily Mail network.
This type of beer performed worse than traditional and low-alcohol beers, according to the researchers, due to the disinfectant properties of the alcohol itself.
Three types of harmful bacteria were tested in non-alcohol and low-alcohol beer over a two-month period.
The researchers say that alcohol-free beers kept in the refrigerator were safer to drink than those kept at room temperature, but if they got colder than necessary they were no safer.
"Low-alcohol and non-alcohol beers must be processed by pasteurization (heat) to achieve sterility," write the study authors of the Cornell Faculty of Agriculture in collaboration with the Distillery Association of Boulder, Colorado, USA.
The study, also published in the journal 'Journal of Food Protection', wrote that 'sterile filtration and the addition of preservatives can be considered as additional steps to reduce the risk of microbes'.
Biologist Randy Worobo wrote that he traced the effects of acidity (pH), storage temperature and alcohol concentration (ethanol) on the reproduction or elimination of microbial pathogens.
He said the group tested three levels of acidity that are typical of beverages such as wine, beer and other similar alcoholic beverages.
He then tested the resistance of the microbes to these acidities and temperatures, precisely when the drinks were stored at 4 degrees C and at 14 degrees C.
Both E. coli and Salmonella bacteria survived longer in low-alcohol or no-alcohol beer.
But according to them, non-alcoholic beer was a more fertile ground for the pathogen, even though the bacteria survived in both.
Whereas regular 4-to-5-alcohol beer did not cause bacteria to form.
Cornell researchers already recommend that beers with little or no alcohol, especially those with a pH higher than 4.20, be checked by the experts of the distilleries themselves for further thermal processing./Daily Mail/
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