Beverage Microbiology Testing Features

In the complex process of beverage manufacturing, both carbonated and still, there are many sources of microbial spoilage contamination – from raw materials, air, and water to transportation and packaging materials. 

Every beverage producer encounters a common challenge: safeguarding product quality and shelf life while reducing downtime and expensive recalls. Spoilage microbes such as heat-resistant bacteria, lactic acid bacteria, wild yeasts, and molds often cause off-flavors, cloudiness, gas production, package swelling, and product spoilage. Despite rigorous sanitation efforts, these microorganisms can survive pasteurization, flourish in low-nutrient or acidic conditions, and remain undetected until it’s too late.

Rigorous and reliable testing for both the environmental factors for effective monitoring and for finished products is essential to ensure proactive contamination control to avoid lengthy product holds, or worse, recalls and brand damage.

However, choosing the right testing strategy can be the make or break of the product go to market. Traditional culture-based methods can take up to 7 days to produce results, which is too slow for today's beverage production, where decisions need to be made instantly. Often, spoilage is only identified after contaminated batches are packaged, shipped, or already consumed, posing significant financial and reputational risks.

We developed solutions to help you quickly identify and quantify key spoilage organisms in under 2 hours*. They enable your QA and production teams to:

• Detect contamination before it spreads
• Make rapid decisions on batch release or hold
• Verify effectiveness of sanitation programs
• Extend shelf-life confidence and protect brand trust

*starting from filtrate