Non-alcoholic beers are a breeding ground for E.coli and salmonella, scientists ... trends now
Anyone planning a switch to non-alcoholic beer, as health-conscious Gen Z partiers have done in recent years, may find themselves getting sick even without the binge.
Non-alcoholic beers provide a fertile breeding ground for bacteria like E. coli and salmonella, according to a new study from Cornell University.
The buzz-free beer fared worse than both traditional beer and low-alcohol beer (defined as less than 2.5 percent alcohol by volume, or ABV), as researchers theorize, due to alcohol's disinfecting properties.
Non-alcoholic beers have proven to be a fertile breeding ground for bacteria like E. coli and salmonella, according to a new study out of Cornell. The buzz-free beer fared worse than low-alcohol beer (less than 2.5 percent alcohol by volume), due to alcohol's disinfecting properties
Sales of non-alcoholic beer in the US have shot up by 32 percent, radically outstripping the growth of real booze, according to new data from the surveyors at NielsenIQ
Three different types of harmful bacteria were tested in both non-alcoholic beer and low-alcohol beer for over two months.
The refrigerated non-alcoholic beer kept below 39.2 Fahrenheit (F) did manage to stay safer to drink than the same lager at room temperature.
But the researchers warned that keeping these beverages frosty is simply not enough to keep them safe.
'Low and nonalcoholic beers should be processed through pasteurization, to achieve commercial sterility,' advised the study's authors, food scientists with Cornell's AgriTech writing in collaboration with