Our “pathogen” kits

Certain categories of low-alcohol or non-alcoholic beverages are particularly vulnerable to fecal or environmental contamination, especially when they are minimally pasteurized or unpasteurized, or contain fresh, unsterilized ingredients.

Even in highly secure or quality-certified production lines, the presence of pathogens such as E. coli or Enterococcus, even in very low concentrations, poses a major health risk for several reasons:

• Rapid multiplication effect: a bacterial cell can divide every 20 to 30 minutes under favorable conditions (pH>4, room or high temperature, available sugars, etc.), transforming an initial trace into effective contamination in just a few hours.

• Misleading stability of non-alcoholic/low-alcohol products: these beverages are often stored at room temperature, in closed containers, without strong preservatives or pasteurization. This creates an environment conducive to the silent growth of pathogenic microorganisms.

• Risk to sensitive consumers: tolerance thresholds are zero tolerance for these pathogens in many jurisdictions (FDA, EU, etc.). A single detection can lead to batch withdrawal, a health alert, etc., with significant consequences for consumer health, financial damage, and brand image.

Analyses

Early and systematic microbiological screening for pathogens is essential in non-alcoholic and low-alcohol beverages because natural barriers to contamination are weak or absent.

Test upstream of production to:

• Prevent invisible contaminants from entering the chain

• Secure bulk supplies or supplies from local/artisan producers

• Reduce dependence on preservatives

When to analyze:

• Upon receipt of batches of water, fruit juice, liquid plant extracts, infusions

• On liquid ingredients added after filtration or pasteurization

Analyze during production to:

• Monitor stages without heat treatment

• Prevent recontamination after fermentation

• Avoid silent degradation during bottling or storage

• Adapt hygiene practices if a point of contamination is identified

When to analyze:

• On unpasteurized beverages after mixing or fermentation

• After cold additions (syrup, flavors, plant extracts, liquid mixed fruits)

• To control deviations (flocculation, pressure, cloudiness, etc.)

Analyze before packaging (release test) to:

• Release a batch on an objective microbiological basis

• Ensure export/mass distribution compliance

• Prevent post-marketing health alerts

When to analyze:

• Just before bottling or canning

• On intermediate storage tanks

Analyze on finished product to:

• Control microbiological stability (particularly for beverages without preservatives)

• Extend product shelf life on a scientific basis

When to analyze:

• Routinely at different stages of the product's life cycle (D+7, D+30, etc.)

• In the event of a change in recipe or the addition of sensitive ingredients

• In the event of a report or quality concern

Technical specifications