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Abstract
Cold brew coffee samples were brewed with coffee grounds and water (plain) at a 1:8 ratio at 4 °C (n=9) or with additives (cinnamon, nutmeg, and shredded coconut)(n=9) before inoculation with select foodborne pathogens (L. monocytogenes, S. enterica, E. coli, and B. cereus) at a concentration of 6-log. The cold brew samples were then stored at 4°C or subjected to temperature abuse conditions (25°C and 37°C). Under refrigeration, viable cells were not recovered after Day 12 for E. coli, L. monocytogenes and S. enterica. Regarding B. cereus, populations did not decrease below 4.89 log and showed continuous positive results past Day 21. Significant growth for B. cereus was observed in plain samples between Day 9 and Day 12 (P<.001) and in additive trials (nutmeg and coconut) from Day 3 to Day 9 and Day 6 to Day 9, respectively. Coconut aided survivability for all pathogens at all temperatures. Initial pH ranged from 5.4 to 5.6 and decreased over time for cold brew stored under refrigeration (P<.05). TA increased over time for all pathogens (P<.05).