Detection of harmful yeasts and bacteria in clear, non-alcoholic beverages
All clear, non-alcoholic drinks with a pH value < 4.3.
The analysis of clear beverages, e.g. lemonades, fizzy drinks, as well as samples from intermediate stages such as rinsing water samples, should cover the relevant beverage pathogens, in particular fermentable yeasts, respiratory yeasts, moulds as well as lactic and acetic acid bacteria.
The corresponding procedure is described in the methods:
Anaerobic incubation is recommended for carbonated beverages in order to increase the selectivity of the analysis for this type of beverage.