Abstract
Beer packaging and, in particular, beer filling may be considered as the process with the highest risk potential for so-called secondary contaminations of the product. This chapter gives an overview on the microbiological hazards that may be present in the filling hall. Certain popular filling systems and container forms show differing hazards and are therefore looked at separately. With regards to growth conditions in the filling hall, the formation of biofilms as a highly resistant form of microbial cultivation is discussed in detail. Life in a multispecies environment like a biofilm may be a key to understanding how and why even highly specific beer-spoiling microorganisms survive outside of their natural conditions in various parts of the brewery and the packaging hall. With respect to that, possible contamination sources during beer packaging are discussed. Considerations and recommendations for sufficient hygiene and sanitation protocols are given.
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