In a 2023 study a sample within the commercial cold brew range measured pH 5.88; drinks above pH 4.6 count as low-acid. E. coli O157:H7, Listeria and Salmonella added to untreated drink declined in number but were still detectable after 60 days at 4 °C and after 90 days at 23 °C. Cold does not clean the product by itself; safety rests on production hygiene and treatment after filling: high-pressure processing at 600 MPa cut the same species by more than 6 log10. Another study found Bacillus cereus in some commercial samples.
Cold protects quality: over 90 days pH fell by 0.24 at 4 °C and by 0.7 units at room temperature. Every stage is tracked under the same lot code.
| Stage | Record |
|---|---|
| Filling | Lot, time, packaging lot, product temperature |
| Cold store | Entry and exit time |
| Dispatch | Product temperature at loading, carrier |
| Delivery | Time, product temperature, place in the cabinet |
At delivery, cabinet air is no substitute for a product reading; the product itself is measured, because a chain protected on the road breaks in the last metre in a warm cabinet. If a deviation appears, the batch is set aside and the responsible person decides.
The use-by date rests on the recipe and the process applied. Once crate size and round length are known, Aris Makina selects container size and plate regime with you; we are the official GEBHARDT distributor in Türkiye.
