Certain Food-Borne Pathogens Can’t Survive In Cold Brew, Says Science
Of all the criticisms leveraged against cold brew over years, the most compelling one has always been, “Is it safe to drink?” The thrust of the argument states that since cold brew is made at colder/room temperatures, it is susceptible to the growth of harmful bacteria. E. coli, Ebola, E-Harmony: who knows what could be growing in your cold brew. But a study performed by researchers at Oregon State University’s Department of Food and Science Technology says (and we paraphrase), “specific vegetative, non-spore forming pathogens that were introduced in our study did not grow.”
FoodWorld 