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09.06.2021 - Foods
CVUA Karlsruhe: Microbial Hazards in Cold Brew Coffee?
As part of a current sample series, the Chemical and Veterinary Investigation Office Karlsruhe conducted investigations into the microbial risk of the trendy beverage Cold Brew Coffee. The results have been published on the CVUA Karlsruhe website.
In Cold Brew Coffee, the coffee powder is extracted with cold water over several hours. Since there is no heating step during preparation, pathogenic germs that may be present in the raw material, such as salmonella and listeria, are not killed. Additionally, due to the slightly acidic environment, Cold Brew Coffee provides good conditions for the growth of yeasts, molds, and lactic and acetic acid-forming bacteria. Therefore, special attention should be paid to hygiene during the production of Cold Brew Coffee.
The Cold Brew Coffee samples were tested for various spoilage organisms (lactic acid bacteria, yeasts, molds), hygiene indicators (such as enterobacteria and pseudomonads), potentially pathogenic presumptive Bacillus cereus, and pathogenic germs like Listeria monocytogenes and salmonella. Only three out of 23 samples tested (9%) showed noticeable counts of lactic acid bacteria or presumptive Bacillus cereus. Nevertheless, it is essential to pay attention to possible contamination sources during production and storage and to investigate them through step controls.
Here you can find more information about the pathogenic germs Listeria monocytogenes and salmonella. You can also find an informative profile about presumptive Bacillus cereus on our website.
In our Tentamus laboratories, we regularly conduct microbiological examinations. We provide you with fast and reliable results.
Our customer advisors are very happy to assist you with any questions.
Source: CVUA Karlsruhe via link