“THE ROLE OF THE TUNNEL PASTEURIZER: HOW SAFE IS SAFE?”
HOW SAFE IS SAFE?”
Past President-MBAA. Sponsored by Pro Engineering / Manufacturing Inc.
Article Excerpt:
“Creating and producing beverages are important to our lives and our livelihoods. As professionals, we are vigilant about food safety risks and taking very possible step to reduce as much as possible, conditions which create opportunity for problems.
The
microbiological status of a packaged beer, especially one destined for a
distant market, is of prime concern and a brief Google browse shares,
“the only satisfactory microbiological test is to pass at least 100 ml of beer
through a 0.45 micrometer membrane, then plate the membrane on media (such as
MRS or other media to be detailed) under conditions (for instance anaerobic at
about 25° C) capable of detecting the target organisms in low number…”
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