Exploring the complexities of canned beverage challenge testing and how we can help
In this video, Greg Rachon, Section Lead, Brewing Microbiology Research, discusses the complexities of challenge testing canned beverages, and why thanks to our unique approach we are ideally placed to support the testing of these products.
The value of challenge testing in risk assessing a product’s characteristics and examining how likely it might be to present a health hazard or spoilage risk should it become contaminated with a microorganism is pretty much universally acknowledged. However, there is less clarity about the best way to approach the process of inoculating microorganisms into some types of products to see if those microorganisms can grow and survive.
A good example of this is the challenges involved in the process of inoculating microorganisms into carbonated canned or bottled beverages. In this scenario some of the more traditional techniques for product inoculation can significantly alter the gas composition of those products in question and therefore impact the reliability of any challenge testing that is carried out.
Consequently, in this video Greg Rachon discusses:
- Why it is important not to inadvertently alter the characteristics of a product when you are carrying out microbial inoculation.
- The problems that can arise with carbonated beverages or beers when some of the more traditional techniques for challenge testing are performed.
- How our unique approach to challenge testing can help us maintain carbonation and oxygen levels in a product during testing, and why this is crucial to the reliability of test results.
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