1. (1) “Pasteurized malt beverages” means malt beverages which have been subjected to such process or processes in manufacture and packaging which effectively inhibit continuing microbiological activity by the inactivation, destruction, or removal of organisms capable of such growth, activity or decomposition.

2. (2) The following methods for pasteurization of malt beverages are acceptable:

   1. (a) Heating the malt beverage after bottling or canning; or
   2. (b) Heating the malt beverage, then bottling or canning under aseptic conditions.

Statutory/Other Authority

ORS 471, including 471.030, 471.730(1) & (5)

Statutes/Other Implemented

ORS 471.345

History

LCC 26-1980, f. 9-30-80, ef. 10-1-80
LCC 22-1979, f. 9-24-79, ef. 10-1-79