Microbiological threats - the potential for visible and hidden risks

摘要

The risk of microbial contamination exists throughout the production and filling processes. In every brewery, the entire staff is faced with the challenge of doing everything possible to minimise the risk of contamination. Very little time elapses between the detection of single points of contamination and the formation of complex biofilms; however, it sufficient enough for product-spoiling microbes to multiply and to adversely affect product quality. Even seemingly negligible contamination must be promptly eliminated, and the sources localised as quickly as possible. It goes without saying that subsequent measures must be taken to minimise the microbiological risk potential.