NEW  (Unpublished work June 2018) We have challenge-tested fresh juices with E. coli O157:H7 added to raw kombucha.  Greater than 5 logs of 5 strains of E. coli O157:H7 were added to fresh fruit juice.  The juice was added to raw kombucha with pH levels from 2.8 – 3.4.  The beverage was immediately carbonated and stored at 5C.  Unfortunately, after 2 weeks there was only a 2-3 log drop in the E. coli numbers.  This study suggests that the acids that drop the pH in raw kombucha and/or fruit acids are not sufficient to effect a 5 log reduction at refrigeration temperatures.

NEW  The AOAC has a newly proposed method to measure alcohol in Kombucha.  AOAC link.  Also, The Canadian BCCDC has a fact sheet to help on measuring alcohol in Kombucha.  It appears the approved method is Gas Chromatography using FID – flame ionized detector.  This will cost from $100-$300 per sample.

NEW  Here’s what the US Alcohol and Tobacco Tax and Trade Bureau says about Kombucha!
Their Link | Back up PDF