Beer And Food Poisoning: A Dangerous Mix

Beer is generally considered safe to drink, and it is rare for it to cause food poisoning. However, there are instances where contaminated beer has caused people to fall ill. In one case, a couple who drank home-brewed beer in a restaurant in Colombia started to experience stomach issues and vomiting within an hour of consumption. They suspected food poisoning from the beer as they hadn't eaten or drunk anything else. However, other factors such as Norovirus infection or unhygienic glasses could also be to blame.

While it is uncommon, beer can become contaminated during the brewing process or through a lack of hygiene in serving practices. It is important to note that there are no known toxic microorganisms that can survive in beer, and it is impossible to produce poisonous methyl alcohol during brewing. Additionally, the types of bacteria and fungi that cause sickness typically cannot survive in beer due to its alcoholic, acidic, and carbonated properties, as well as the absence of oxygen and sugar.

Some studies have suggested that drinking alcohol may even lower the risk of food poisoning. For example, a 2002 study found that those who consumed three or more alcoholic drinks were less likely to become ill during a salmonella outbreak in Spain. Similarly, a 1992 study of a hepatitis A outbreak in the US found that drinks with an alcohol concentration of 10% or greater prevented or reduced sickness. However, these findings are limited, and excessive alcohol consumption can negatively impact the immune system.

Beer is not a good vector for the types of bugs that make you sick

Beer is also alcoholic, and while 5% doesn't sound like a lot, the bacteria would be swimming in it. Anytime they open up their little cell membranes to let liquid in, the ethanol comes along and kills them. Beer is also acidic, and the fermentation process pushes the pH even lower.

There's almost no sugar in beer, as it's all been eaten up and turned into ethanol and carbon dioxide by the yeast. In fact, brewer's yeast does such a good job of eating up all the easy-to-digest sugars that other microbes have trouble competing with it for resources. Beer also has no oxygen in it, as the yeast uses it all up in the first 12 hours or so, and it's saturated with carbon dioxide, another potent toxin.

Hops also have antimicrobial properties, and beer has historically been safer to drink than water. Beer does not require pasteurization to be safe to drink. It's very unlikely for home-brewed beer (or any beer) to cause a violent reaction.

While beer may not cause food poisoning, it's important to note that drinking can affect your digestion. Alcohol is absorbed into the stomach, and this can cause digestive issues, especially when combined with high-fat foods.

Beer is boiled, making it safer to drink

Beer is safer to drink than water because it's boiled during the brewing process, which kills most bacteria. This was especially important in the past, when water was often contaminated and caused diseases such as cholera. Even modern waterworks are not entirely safe from contaminants like the parasite Giardia lamblia.

The practice of drinking beer instead of water is not just a myth from the Middle Ages. In the 19th century, for example, there were six global cholera pandemics, each of which killed millions of people. Beer was also considered healthier than water by some historical figures. St Hildegard of Bingen, a 12th-century German nun and writer, stated that water could "damage [...] one's blood and humours," while beer "fattens the flesh and [...] lends a beautiful colour to the face."

However, the idea that people in the past only drank beer and never water is a myth. Water was available in many forms, such as rivers, rainwater, and melted snow, and was often used to dilute wine. In addition, the amount of grain needed to brew beer for everyone to drink every day would have been impractical.

While beer is generally safe to drink due to the boiling process, it's important to note that alcohol can increase the risk of food poisoning if consumed in large quantities. This is because excessive alcohol consumption can hurt the immune system. Therefore, it's crucial to drink in moderation and stay within the recommended limits for alcohol consumption.

Beer is alcoholic, which kills bacteria

It is true that beer is an alcoholic drink and that alcohol can kill bacteria. However, the alcohol content of beer is typically too low to have a significant impact on bacteria in the body. For example, a study on the effect of alcohol on bacteria in the mouth found that beverages with a 10% alcohol concentration, like some beers, were pretty much ineffective at inhibiting bacterial growth.

There is some evidence to suggest that drinking alcohol can reduce the chances of food poisoning. For instance, a 2002 study of a salmonella outbreak in Spain found that those who had consumed three or more drinks were 46% less likely to become ill than those who didn’t drink. Similarly, a 1992 study of a hepatitis A outbreak in the US found that those who drank wine, whiskey, or cocktails with the contaminated oysters were 90% less likely to get sick. However, those who consumed beer did not seem to be protected, likely due to its lower alcohol concentration.

While alcohol can have some disinfectant properties, it is important to note that consuming high concentrations of alcohol can be dangerous and even life-threatening. Additionally, alcohol can damage the stomach lining and make it harder to stay hydrated, which is important when recovering from an illness. Therefore, it is not advisable to use alcohol as a replacement for proper food safety practices or infection treatments.

Beer is acidic, which also kills bacteria

While beer is known to have disinfectant properties, it is not advisable to use it as a regular disinfectant to treat tummy bugs or throat infections. Beer is slightly acidic, with an average pH of 4, and its acidity is influenced by a variety of factors, including the fermentation method and ingredients used. The acidity of beer helps protect it from pathogenic and food-spoilage microorganisms, as they are unable to grow in high-acid (low-pH) environments.

Several studies have examined the antibacterial effects of beer, and it has been found to have an effect on harmful bacteria such as salmonella, shigella, and E.coli. However, the evidence supporting the claim that drinking alcohol can reduce the chances of food poisoning is limited, and excessive alcohol consumption can hurt the immune system.

Beer's acidity is derived from organic acids and carbonic acid (carbon dioxide gas), which, when dissolved in beer, determine its acidity level. The total concentration of acidity in beer is typically described as 220-500 parts per million (ppm), but measurements of 0.1% to 0.3% acidity are also common.

The acidity of beer also contributes to its refreshing character and unique flavor profile. Sour beers, for example, have a typical refreshing and slightly acidic flavor due to high organic acid concentrations.

In summary, while beer's acidity does have antibacterial properties, it is important to remember that excessive alcohol consumption can be harmful, and it is not recommended to use beer as a regular disinfectant or treatment for infections.

Beer has very little sugar, which bacteria feed on

Beer is a fermented drink that has enhanced nutritional and functional properties due to the transformation of substrates, formation of bioactive end-products and presence of living microorganisms, genetically similar to strains used as probiotics. Beer contains numerous categories of antioxidants, phenolic products from both hops and malt, traces of vitamins (especially from group B) and minerals (selenium, silicon, potassium) and soluble fibres.

Beer contains very little sugar, which is what bacteria feed on. However, there are some bacteria and fungi that have been identified in beer, the most encountered being lactic acid bacteria (Lactobacillales order, Bifidobacterium genus) and Saccharomyces spp. These bacteria can interact with gut microbiota, by means of a probiotic mechanism.

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