The announcement concerning the pathogens was made at a professional brewers
meeting, so I trust the source. As to the conditions of beer not allowing
growth of m/o's, we all should know that O157:H7 is quite acid tolerant, and
bacteria adapt and evolve to exploit all types of environments. As to the
pasteurization of beer, not all commercial beer is pasteurized. Many types
contain live yeast in the bottle.
"Troy Jesse" <tjesse at uiuc.edu> wrote in message
news:SML76.25$075.770 at vixen.cso.uiuc.edu...
> I was told by a reputable source that in the past year two pathogens have
> emerged that can survive in beer (a traditionally pathogen-free food). I
> think the specific name of one of them may be vomitus, but I don't know
the
> generic names.
>> Any help is appreciated
>>>>
