Very few things in life and industry are risk-free and that includes an organization adding new RTD coffee product lines. There is the potential for microbial contaminants and allergens to enter the process. As opposed to hot brew coffee, cold brew coffee does not have any heat in its processing. Cold brew uses room temperature water for an extended period of processing. This lack of a thermal process and sustained storage at ambient temperature creates a safety risk for cold brew. Furthermore, increased attention to food safety is needed once manufacturers combine that coffee with milk, milk alternatives, different flavors, and other elements such as sugar and sweeteners.
Production Process
Per the Food Safety Modernization Act (FSMA) final rule, coffee brewers must put in place a written food safety plan that includes an analysis of hazards and preventative controls. Brewers of coffee need to have scientific data on hand, which shows the effectiveness of these preventative controls to stop the spread of pathogens. They also need to prove that their products are stable microbiologically when they are stored. Potential pathogens of concern in RTD coffee include Bacillus cereus, Clostridium botulinum, Listeria monocytogenes, Escherichia coli, Salmonella, and Staphylococcus aureus. Without proper processing, cold brew coffee can be a host of Clostridium botulinum spores which produce neurotoxins. Strict standards placed on low acid foods are preventative measures to maintain quality and control risk for C. botulinum contamination.
Validation of Products and Microbes for RTD Coffee Beverages