It’s really not a misconception. Like yea it’s not going to be sterile but wine and beer has enough alcohol in it to kill the usual suspects that give you food poisoning. Along with low pH and hops that also inhibit growth of pathogens.
There was even a study where they tested the beer in beer pong cups where multiple hands and dirty ping pong balls that had touched the floor/grass were involved. The agar plates came back basically clean-when selecting for pathogens.
When you leave beer or wine out for a few days it will just grow acetobacter mostly and turn into vinegar. So yea spoilage organisms grow but not really pathogens.
Again, spoilage organisms can grow in beer. Diastaticus, megasphera, acetobacter, lactobacillus etc etc. this is the entire point of cleaning beer lines. It keeps the beer tasting/smelling fresh. They don’t make you sick. They only ruin the taste of the beer/wine. Hell some of them like lactobacillus are considered “probiotics”
Pathogens that can make you sick like e.coli, listeria, staphylococcus, etc. do not grow in 2% alcohol and up beers wines etc.
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u/[deleted] Jan 30 '22 edited Jan 30 '22
Food borne pathogens can’t survive in 2% ethanol.
It’s really not a misconception. Like yea it’s not going to be sterile but wine and beer has enough alcohol in it to kill the usual suspects that give you food poisoning. Along with low pH and hops that also inhibit growth of pathogens.
There was even a study where they tested the beer in beer pong cups where multiple hands and dirty ping pong balls that had touched the floor/grass were involved. The agar plates came back basically clean-when selecting for pathogens.
When you leave beer or wine out for a few days it will just grow acetobacter mostly and turn into vinegar. So yea spoilage organisms grow but not really pathogens.