Beer packaging microbiological hazards and considerations

Microbiological contamination in the packaging hall can also be referred to as secondary contamination. In contrast to primary contamination during beer production, secondary contamination will usually not be noticeable without specific microbiological analysis methods. The risk potential derives from the type of microorganism that is causing the contamination. Referring to the nomenclature by Back (1994), 

Brewing Microbiolc . hUp //dx.doi.oi l0.1016/B978-l-78242-351 7.00015-0 Copyri t 2015 Elsevier Ltd. All rights reserved. 

If microorganisms get into the filled container and are able to reproduce in the specific product, several negative impacts on the beer s quality may arise, for example, 

Generally, at every stage where the product has contact with any kind of new surface or gets directly exposed to the environment, the risk of contamination is given. In the filUng haU, these process stages are limited to the wet section . 

This chapter will describe the possible risks according to their sources. In particular, the respective filling and capping equipment as well as the process characteristics are reviewed. The packaging materials and their specific risk potentials are addressed. In addition, the supply with water, air and carbon dioxide together with the microbiological hazards in the direct filler periphery (environment) is listed. 

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