As more consumers embrace healthier and clearer-headed lifestyles, the shift away from alcohol has prompted the beer industry to take the non-alcoholic segment more seriously. However, this growing sector is not without its challenges.
Researchers at Cornell University have uncovered potential health risks associated with non-alcoholic beers. The study, led by head researcher Randy Worobo, found that these beverages can harbor harmful bacteria such as E. coli and salmonella.
Worobo’s team of microbiologists examined the growth of three bacteria types—E. coli, salmonella, and listeria—in traditional beer, low-alcohol beer, and non-alcoholic beer. Published in The Journal of Food Protection, the study tested these beers under two conditions: refrigerated at 39.2°F and at room temperature at 57.2°F.
The findings revealed that E. coli and salmonella could survive in both low and non-alcoholic beers for up to 63 days, with microbial pathogens growing more rapidly in the non-alcoholic versions.
To mitigate these risks, the researchers recommend that low and non-alcoholic beers undergo pasteurization to achieve commercial sterility. They also suggest sterile filtration and the addition of preservatives as further steps to reduce microbial hazards.
