A new study has found that non-alcoholic beers contain higher levels of foodborne pathogens than traditional beers. The study, conducted by researchers from the University of Copenhagen, tested different types of beers for the presence of bacteria, yeast, and other contaminants. The results showed that non-alcoholic beers had significantly higher amounts of potentially harmful bacteria and yeasts than regular beers. The researchers concluded that the higher levels of foodborne pathogens in non-alcoholic beers could pose a risk to consumer health. They recommend that manufacturers of non-alcoholic beers take steps to reduce the levels of foodborne pathogens.

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source: Phys.org