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Nonalcoholic beer at higher risk for foodborne pathogens

A hand pouring a glass of beer from a bar tap.
Photo by Josh Olalde on Unsplash.
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By Blaine Friedlander, Cornell Chronicle
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  • Food Science
  • Food
  • Cornell AgriTech
The lack of alcohol in nonalcoholic or low-alcohol beer – particularly during manufacturing, storage and pouring – may prompt conditions ripe for foodborne pathogen growth.

The lack of alcohol in nonalcoholic or low-alcohol beer – particularly during manufacturing, storage and pouring – may prompt conditions ripe for foodborne pathogen growth.

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