FAYETTEVILLE, Ark., July 15 -- The University of Arkansas issued the following news release:
With careful recipe and process design, non-alcoholic beer can be made more resistant to foodborne pathogens, according to a new study that provides practical guidance on pH, carbonation and hops.
The non-alcoholic beer market has experienced double-digit growth in both sales and volume for at least the past four years,according to the Brewers Association. However, removing most of the alcohol also removes an important food safety protection.
Addressing these concerns, a team of food scientists with the Arkansas Agricultural Experiment Station evaluated prevention methods for five common foodborne pathogens. They found that the most robust protec...