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dc.contributor.advisorNeal, Jack A.
dc.creatorBahr, Martina E.
dc.date.accessioned2016-09-04T03:39:30Z
dc.date.available2016-09-04T03:39:30Z
dc.date.createdMay 2016
dc.date.issued2016-05
dc.identifier.urihttp://hdl.handle.net/10657/1504
dc.description.abstractThe most noted craft beer trends of 2015 and 2016 were sessionable and food product infused beers. This experiment aimed to examine these craft beer trends’ ability to lead to potential foodborne illness in beer by evaluating alcohol’s ability to reduce bacterial counts. In a two-part experiment, the ability for alcohol in a 3.2% ABV beer to kill spoilage bacteria on basil, then Salmonella was investigated. In the first part, aerobic plate counts of general bacterial growth on basil, beer, fresh basil beer, and two day aged basil beer were examined. Beer was able to reduce the bacterial growth found on basil. Two day aged basil beer had reduced growth when compared to fresh basil beer. In the second part, basil, sterile beer, unsterile beer, fresh basil beer, and two day aged basil beer were inoculated with 9.0 Log10 CFU of Salmonella Typhimurium 53647. Sterile and unsterile beer both significantly reduced Salmonella contamination. The results imply that aging beer reduces bacterial loads of food product infused beer and that beer is able to significantly reduce the growth of microbial contamination in 3.2% ABV beer, while foodborne illness in sessionable beer poses potential risk.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.rightsThe author of this work is the copyright owner. UH Libraries and the Texas Digital Library have their permission to store and provide access to this work. Further transmission, reproduction, or presentation of this work is prohibited except with permission of the author(s).
dc.subjectCraft beers
dc.subjectSessionable beer
dc.subjectSalmonella Typhimurium
dc.subjectFood infused beer
dc.subjectHerb infused beer
dc.subjectBasil
dc.subjectTrends
dc.titleThe Effectiveness of Alcohol to Reduce Bacterial Counts in Craft Beer
dc.date.updated2016-09-04T03:39:30Z
dc.type.genreThesis
thesis.degree.nameMaster of Science
thesis.degree.levelMasters
thesis.degree.disciplineHospitality Management
thesis.degree.grantorUniversity of Houston
thesis.degree.departmentHotel and Restaurant Management, Conrad N. Hilton College of
dc.contributor.committeeMemberSirsat, Sujata A.
dc.contributor.committeeMemberCorsi, Aaron
dc.creator.orcid0000-0002-7380-7070
dc.type.dcmiText
dc.format.digitalOriginborn digital
dc.description.departmentHotel and Restaurant Management, Conrad N. Hilton College of
thesis.degree.collegeConrad N. Hilton College of Hotel and Restaurant Management


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