Detection of harmful yeasts and bacteria in weakly acidic non-alcoholic beverages.
All non-alcoholic drinks with a pH value > 4.3.
Non-alcoholic beverages with a pH value greater than 4.3, e.g. vegetable juices, mixed drinks, etc., are considered to be more susceptible to contamination. In addition to the fermentable yeasts, respiratory yeasts, moulds, lactic and acetic acid bacteria, the mesophilic and thermophilic bacterial counts (aerobic and anaerobic) should therefore also be recorded here. These also provide initial indications of possible heat-resistant spore formers such as bacilli and clostridia.