Investigation of the awareness and effects of naturally changing compositional aspects in kombucha tea, due to natural fermentation processes

  • Carlson Chao Author
  • Dale Chen Supervisor
  • BCIT School of Health Sciences, Environmental Health Institution
Keywords: kombucha, ethanol, fermentation, survey

Abstract

With the growing popularity of Kombucha, more people are beginning to either purchase or make their own Kombucha beverage. Due to the relatively recent rise in popularity, within the general public, not as much is known about the beverage compared to other beverages that have been on the market longer such as beer. This is important and relevant to public health because, due to the nature of the production method used to create Kombucha, the drink itself may contain alcohol. While at the time of production and distribution, the levels of alcohol are below the regulated maximum of 1%, these levels may increase on their own if measures were not put in place to stop the beverage from self-fermenting post-distribution. Kombucha is sold as a non-alcoholic beverage as they aren’t required to be defined as liquor (because it is <1% ethanol), when in reality, they may contain more than 1% ethanol due to the self-fermentation process. This poses as a potential health risks to people who do not consume alcohol for personal reasons or to adolescents who should not be consuming alcohol.

Downloads

Download data is not yet available.
Published
2021-07-19
How to Cite
Chao, C., Chen, D., & BCIT School of Health Sciences, Environmental Health. (2021). Investigation of the awareness and effects of naturally changing compositional aspects in kombucha tea, due to natural fermentation processes. BCIT Environmental Public Health Journal. https://doi.org/10.47339/ephj.2021.178
Issue
Section
Articles