It’s difficult to read the news some days without seeing a report on a new food health scare, either a food poisoning or a contamination of toxins. Fortunatley, as brewers we deal with a beverage relatively resistant to pathogens because of its acidity, alcohol, hops and low oxygen levels.
Written by our director Dr Keith Thomas and published in the SIBA Journal in Autumn 2019, read this full article available for download as a PDF.
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