Contamination, microbial spoilage caused

The causes of microbial spoilage may be both diverse and multifactorial the quality of product preservation, the microbiological quality of the raw materials used - in particular production water microbe content, packaging and manufacture, and user contamination. 

GC-O is the method of choice for selecting those components that are responsible for aroma deviation in food, i.e., an off-flavor. In general, it can be applied to both foodbome off-flavor formation and off-flavor problems related to contamination. The latter is caused by odorants that normally do not belong to the overall aroma of the product, i.e., external contaminants (e.g., packaging) or compounds formed upon processing and storage (e.g., microbial spoilage). In both cases, the comparison of the off-flavor of the contaminated food with the reference product usually results in a limited number of sensory-relevant compounds, which reflect the difference in aroma profiles. Identification work can then be focused on these odorants. 

The potential for beer spoilage occurs prior to the production of wort (see below). Water supplies and all raw materials, as well as any exposure to air or surfaces that come into contact with wort or beer, may carry wild yeast, molds, and/or bacteria that may cause downstream processing problems. These sources can also be addressed in sensory programs if their key microbial contamination indicators are based on sensory perception. Air will also carry a multitude of microorganisms that are taken advantage of for spontaneously fermented beer production. 

In addition to causing product spoilage (Table 2), microbial contamination can also pose a risk to health. 

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