AI Summary

A recent study has identified key factors that contribute to the safety of non-alcoholic beer. The research highlights the importance of pH levels in preventing the growth of foodborne pathogens. The study suggests that a combination of careful recipe and process design can make non-alcoholic beer more resistant to contamination. This includes considerations such as carbonation levels and the use of hops. By understanding these factors, manufacturers can take steps to improve the safety of their non-alcoholic beer products.

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