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食物传播病原体在低酒精和无酒精工艺酒中的存活率

Mario Çobo1, Ann Charles-Vegdahl1, Kaylyn Kirkpatrick2

  • 1Department of Food Science, Cornell AgriTech, Geneva, NY 14456, USA.

Journal of food protection
|October 21, 2023
PubMed
概括

无酒精酒可能会支持病原体的生长,与低酒精选择不同. 储存温度是防止这些创新的饮料中病原体存活的关键.

关键词:
工艺酒的酒是什么意思食品安全 食品安全无酒精酒是没有酒精含量的.病原体是一种病原体.

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