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Compendium of the Microbiological Spoilage of Foods and Beverages pp 245–284Cite as

Microbiological Spoilage of Beverages

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Part of the book series: Food Microbiology and Food Safety ((FMFS))

Abstract

Commercially packaged, non-alcoholic, ready-to-drink (RTD) beverages comprise a diverse group of products, both carbonated (sparkling) and non-carbonated (still), that appeal to consumers of all ages and provide refreshment, hydration, energy, and nutrition at home and “on-the-go.” Examples of such products include purified, mineral, and spring waters, flavored or enhanced waters, colas, fruit-flavored sodas, sports and energy drinks, fruit or vegetable juices, teas, coffees, smoothies, dairy and yogurt drinks, and fusion beverages (hybrid products that bridge multiple beverage categories).

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Notes

  1. 1.

    *Peaches, nectarines, plums, apricots, and cherries are all members of the Prunus genus, and therefore are closely related. They are referred to as “stone fruits” because the internal seed is large and very hard.

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Authors and Affiliations

  1. PepsiCo, Inc., 100 Stevens Avenue, 10595, Valhalla, NY, USA

    Kathleen A. Lawlor

  2. PepsiCo, Inc., 617 Main Street, 60010, Barrington, IL, USA

    James D. Schuman

  3. The Coca-Cola Company, P. O. Box 1734, 30301, Atlanta, GA, USA

    Peter G. Simpson

  4. John Morrell & Co., 805 E. Kemper Road, 45246, Cincinnati, OH, USA

    Peter J. Taormina

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  1. Kathleen A. Lawlor
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  2. James D. Schuman
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Correspondence to Kathleen A. Lawlor .

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  1. Cargill, Inc. - Microbiology, Oakview Circle 5814, Minnetonka, 55345, USA

    William H. Sperber

  2. Center of Food Safety, University of Georgia , Experiment Street 1109, Griffin, 30223, USA

    Michael P. Doyle

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Lawlor, K.A., Schuman, J.D., Simpson, P.G., Taormina, P.J. (2009). Microbiological Spoilage of Beverages. In: Sperber, W., Doyle, M. (eds) Compendium of the Microbiological Spoilage of Foods and Beverages. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-0826-1_9

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