title: Growth and survival of foodborne pathogens in beer.
abstract: This work aimed to assess the growth and survival of four foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus) in beer. The effects of ethanol, pH, and storage temperature were investigated  for the gram-negative pathogens (E. coli O157:H7 and Salmonella Typhimurium), whereas the presence of hops ensured that the gram-positive pathogens (L. monocytogenes and S. aureus) were rapidly inactivated in alcohol-free beer. The pathogens E. coli O157:H7  and Salmonella Typhimurium could not grow in the mid-strength or full-strength beers, although they could survive for more than 30 days in the mid-strength beer when held at 4°C. These pathogens grew rapidly in the alcohol-free beer; however, growth was prevented when the pH of  the alcohol-free beer was lowered from the "as received" value of 4.3 to 4.0. Pathogen survival in all beers was prolonged at lowered storage temperatures.
authors: Institute of Food & Crop Science, School of Science & Engineering, University of Ballarat, Ballarat, Australia.
authors: Garry
authors: G
authors: Menz
authors: Peter
authors: P
authors: Aldred
authors: Frank
authors: F
authors: Vriesekoop
mesh_terms: D001515:Beer / Q000382:microbiology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D019453:Escherichia coli O157 / Q000254:growth & development; D000431:Ethanol / Q000494:pharmacology*; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008089:Listeria monocytogenes / Q000254:growth & development; D012486:Salmonella typhimurium / Q000254:growth & development; D013211:Staphylococcus aureus / Q000254:growth & development; D013696:Temperature; D013997:Time Factors
chemical_list: D000431:Ethanol