背景
在过去的十年中，手工啤酒行业得到了迅猛发展，为啤酒爱好者带来了市场上最好、最独特的啤酒。不幸的是，由于清洁不善、原料污染或人为失误，啤酒可能会受到污染。啤酒酵母赋予了啤酒独特的风味，当然也赋予了啤酒酒精含量；然而，野生酵母天然存在于环境中，当它进入酿造过程时，可能会对啤酒造成损害并导致产品召回。
提供的服务
In one such case, the Rimkus Toxicology and Food Safety team was able to work with a brewery to provide laboratory analysis, confirming the contamination from wild yeast and identifying one of their starting ingredients as the source. This information provided an avenue of recovery and the brewery returned to normal operations.