Assessment of airborne microorganisms in a craft brewery
Although pathogenic bacteria have little chance of surviving in beer due to its intrinsic antimicrobial hurdles, there are other microorganisms capable of surviving and spoiling beer. The quality of all food products including beer are not only affected by the integrity of the raw materials, and cleanliness of the equipment and packaging materials, but also by the purity of the environmental air surrounding the processing area. The purpose of this project was to examine the environmental microbial air quality within various areas of a craft brewery with special emphasis on potential beer spoiling ...
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