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In general, beer is not a likely habitat for microbes: alcohol content, low pH value, CO2 and hop compounds make beer a rather hostile environment for most microorganisms. However, some bacteria [...]

Virus infections occur more often in winter; however, outbreaks during the warm months are not uncommon. Besides direct contact with an infected person, contaminated food is an important source [...]

Dekkera bruxellensis yeast, among winemakers and brewers also known as Brettanomyces bruxellensis (or „Brett“for short), strongly influences the flavor of wine and beer. The change in taste is [...]

June 1 is World Milk Day: a good reason to take a closer look at this tasty drink, which is very nutritious, but also an ideal breeding ground for harmful microorganisms.

Listeria are among the main causes of food poisoning. Recently, there has been an increasing number of product recalls due to Listeria contamination. How great is the risk really?

Verotoxin-producing EHEC bacteria are a common cause of food-borne infections. Here’s what food producers should know about the risk associated with the pathogen and the methods of detection.

They turn food rancid, cause unwanted fermentation or leave a musty taste: Molds and yeasts are among the most important spoilage agents. However, these harmful microorganisms often cause [...]

Raise your glass: the first Friday in August is International Beer Day – a perfect day to enjoy a tasty brew. But unfortunately, beer doesn’t always taste as expected: beer spoilers can leave an [...]

Next week, the „International Association for Food Protection“ (IAFP) will hold their European Symposium on Food Safety in Athens. From bacterial and viral contamination in food to beverage [...]

The first Friday of every August is international beer day. An excellent moment to put the spotlight on 2 quite different quality aspects of beer: gluten content and beer spoilage.