Changes

* A low pH is not the only requirement for making beer safe. A combination of alcohol, low pH, and hops will ensure that pathogens cannot grow <ref name="Bryan">[http://suigenerisbrewing.blogspot.ca/2014/02/fact-or-fiction-can-pathogens-survive.html ''Fact or Fiction? Can Pathogens Survive in Beer?'' Sui Generis Blog, by Bryan Heit.]</ref><ref>[http://www.ncbi.nlm.nih.gov/pubmed/20207437 The growth and survival of food-borne pathogens in sweet and fermenting brewers' wort. Menz G1, Vriesekoop F, Zarei M, Zhu B, Aldred P. May 2010.]</ref>.

* Two studies have shown that ''E. coli'' can survive in moderate strength beer for at least 28 days (more than 30 says in one study) if the beer is stored cold (39-41°F or 4-5°C) <ref name="Menz1"></ref><ref>[http://www.ncbi.nlm.nih.gov/pubmed/24674433 Survival of foodborne pathogenic bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus spores in fermented alcoholic beverages (beer and refined rice wine). Kim SA1, Kim NH, Lee SH, Hwang IG, Rhee MS. March 2014.]</ref>. Therefore, the wild culture should be stored at room temperature for a least a month before tasting. Additionally, the pH of the beer should be less than 4.5, and alcohol should be present for at least one month before tasting. The smell of feces or vomit indicates that these bacteria may be present; dump it out if so. <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1104757552885791/?comment_id=1104851526209727&offset=0&total_comments=8&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Bryan Heit on MTF regarding when it is safe to taste wild beer. 7/5/2015.]</ref>.

* The risk of botulism toxin is extremely low, but not non-zero. Generally, ''C. botulism'' is not able to grow and produce toxin in low protein (non-meats) substances at a pH lower than 4.6 <ref>[http://www.ingentaconnect.com/content/iafp/jfp/1982/00000045/00000003/art00005 Toxin Production by Clostridium Botulinum in Media at pH Lower Than 4.6. Nobumasa, Tanaka. Journal of Food Protection®, Number 3, February 1982, pp. 214-284, pp. 234-237(4)]</ref><ref>[http://edis.ifas.ufl.edu/fs104 Preventing Foodborne Illness: Clostridium botulinum. University of Florida IFAS Extension. Retrieved 7/5/2015.]</ref>. However, proteins in the wort may allow growth even at a lower pH (studies have not been done on wort, only on meats) <ref name="BryanMTF"></ref>. The presence of more than 5% oxygen in the wort will also reduce the risk <ref>[http://www.ncbi.nlm.nih.gov/pubmed/15895734 Growth and toxin production by Clostridium botulinum in steamed rice aseptically packed under modified atmosphere. Kasai Y, Kimura B, Kawasaki S, Fukaya T, Sakuma K, Fujii T. May 2005.]</ref>.

* To our knowledge, there have been no documented cases of food poisoning from beer <ref name="Bryan"></ref>. However: ''"It is well established that at least a dozen human pathogens can survive in fully fermented beer; moreover, sour-brewing (and home brewing in general) offers an additional opportunity for pathogens to gain a foothold or produce toxins which persist into the final product. Reality is that the source of most food poisonings is never established. A few industries (milk, meat, canning, etc) are under close scrutiny, and as such we have firm numbers for rates of food-borne illnesses from those industries. Neither commercial nor homebrewing is subject to that monitoring, so any cases of disease arising from contaminated products from either source would likely go unidentified.''" - Bryan Heit on MTF <ref name="BryanMTF"></ref>. For more information on the potential for pathogens surviving in beer, see [http://suigenerisbrewing.blogspot.com/2014/02/fact-or-fiction-can-pathogens-survive.html Bryan Heit's Blog article.].