Scientists previously suspected that foodborne pathogens could grow without alcohol. And they were right. Conventional beer can contain up to 10% alcohol by volume and has a low pH level. Regular beer contains ethanol, hops and a small amount of oxygen. All this contributes to protection against foodborne pathogens.
A new study found that the amount of E. coli O157:H7 and S. enterica added to low-alcohol beer doubled when the drink was stored at 14 degrees Celsius.
Additionally, beers with a high pH (above 4.60 pH), low or no alcohol content, and low amounts of carbon dioxide are more susceptible to spoilage.
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Source: Ferra
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