Hygiene in beverage dispensing units- Comparison of cleaning effect of conventional processes

摘要

A freshly tapped beer is regarded by many consumers as being the best possible way of enjoying this beverage. And rightly so, because the qualitative standard of draught beer delivered to restaurants and bars is of the highest order. Nevertheless, as of the mid 90's, repeated reports about considerable mi-crobial contamination in draught beer have sent waves throughout the sector. In practically all cases, the cause of contamination could be put down to inadequate cleaning of the dispensing unit.