Spoilage Detection 

 
 

Growing Spoilage Organisms in Beverages and Ingredients

Request Information

Spoilage Detection

Loss through spoilage can be costly for producers of beverages , irrespective of whether it affects ingredients or a finished product. However, whereas spoilage of ingredients or in-process products usually only leads to a direct financial loss, the consequences are more severe if it concerns a final product which has reached the market. On top of the costs of the lost product and its recall, customer confidence and brand image may be seriously affected.

Spoilage Detection

Typical culprits
Spoilage organisms can be extremely specific to individual products or processing plants, and can therefore be difficult to detect by generic methods. However, there are typical culprits: groups or individual species of micro-organisms which cause spoilage of certain beverages, either in-process or in the finished product.

Spoilage Detection

Specific solutions for reliable detection 
Merck offers a range of convenient granulated and ready-to-use culture media specifically for growing common spoilage organisms in beverages, such as wild yeast in beer, Brettanomyces / Dekkera in wine and Alicyclobacillus in juices and concentrates, soft drinks and fruit-based products.

 
 
Culture Media & Tests for Safe Beverages

Brochure

Culture Media & Tests for Safe Beverages

Download Here
On-demand webinar: New & revised ISO 11133 and ISO 17410 standards

On-demand webinar:

New & revised
ISO 11133
and
ISO 17410
standards

Watch now
New EN ISO 11133 Webinar

New
EN ISO 11133 On-Demand Webinar

View Now
 

大事记

三月 03
03/03/20 - 03/05/20
Pittcon Conference & Expo
McCormick Convention Center
Chicago, IL, USA
水的提纯,小分子药物,试剂、化学制剂及实验室用品, 生命科学研究 ,分析及样品的制备 北美 20200303
五月 09
05/09/20 - 05/11/20
Immunology 2020
Hawaii Convention Center
Honolulu, HI, USA
生命科学研究 ,分析及样品的制备 北美 20200509