The explosive popularity of cold brew coffee has not only transformed consumer habits but also raised important food safety concerns. A recent study by the University of Georgia highlighted the potential for pathogen growth in cold brew, which could lead to foodborne illnesses if proper safety practices are not in place. Experts stress the importance of maintaining strict hygiene, temperature control, and equipment sanitization during cold brew production. This is critical both for in-house operations at smaller coffee shops and for larger-scale ready-to-drink cold brew manufacturers. The article stresses that while cold brew is less acidic, making it susceptible to bacterial growth, contamination is preventable with proper training and adherence to food safety regulations. Implementing Hazard Analysis and Critical Control Point (HACCP) plans is also recommended to systematically manage potential hazards and ensure safety compliance.
Don't forget to read our article summarizing our high-pressure processing revolutionizes cold brew.
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