Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus

The Quick Summary

More people want to drink non-alcoholic beverages these days. But when alcohol is removed from these drinks, a key helper in keeping them safe from bad germs also goes away. This study looked at non-alcoholic beer to see if other things could still protect us. They checked if the drink’s sourness, how bubbly it was, or if special ingredients like iso-α-acids or potassium sorbate could stop germs. These germs included Salmonella, Escherichia coli, and Listeria monocytogenes. The goal was to find out what combination of these things works best to keep non-alcoholic beer safe to drink.

Practical Implications

This research provides critical insights for food scientists and beverage producers developing non-alcoholic products. By understanding the efficacy of various ‘hurdles’—like pH, carbonation, and specific antimicrobial compounds (e.g., iso-α-acids, potassium sorbate)—manufacturers can formulate recipes that ensure microbial safety. This is especially important given the absence of ethanol, which traditionally acts as a significant preservative. The findings will enable the creation of robust food safety plans and effective hurdle technology combinations, protecting consumers from pathogens such as Salmonella and Listeria monocytogenes in non-alcoholic beverages. Ultimately, this ensures that the growing demand for low-alcohol options does not compromise public health.

Potential Use in Indonesia

In Indonesia’s tropical climate, where microbial growth is accelerated, these findings are highly relevant for ensuring the safety of non-alcoholic beverages, including those sold by street food vendors. Understanding how hurdles like pH and antimicrobials control pathogens such as E. coli is crucial, as many traditional markets and local supply chains may have less stringent cold chain management. This research can guide local producers in developing safe non-alcoholic options, protecting public health in a warm environment.

Original Abstract

Growing consumer interest in reducing alcohol consumption is prompting beverage producers to develop non-alcoholic versions of traditional products; however, the removal of ethanol also removes an important food safety hurdle. This study evaluated whether the remaining intrinsic hurdles of pH (5.0 or 4.2), carbonation (0, 0.75, or 1.5 volumes CO₂), and antimicrobial compounds (none, 10 ppm iso-α-acids, or 100 ppm potassium sorbate) were sufficient to control foodborne pathogens in a……

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