{ "id": "grinder-care", "url": "https://coffearium.org/entries/grinder-care/", "license": "CC-BY-4.0", "title": "Grinder care", "summary": "What builds up and wears inside a coffee grinder – old grounds, oxidising coffee oil, fines, worn or misaligned burrs, microbes – and what food-hygiene rules and the few studies say about cleaning it.", "domain": "equipment", "kind": "Practice", "stage": "brew", "topics": [ "equipment" ], "topicSections": {}, "lang": "en", "status": "verified", "reviewer": "Coffearium verification pass", "lastVerified": "2026-10-27T00:00:00.000Z", "literatureSearched": "2026-10-27T00:00:00.000Z", "updated": "2026-10-27T00:00:00.000Z", "added": "2026-10-27T00:00:00.000Z", "brief": [ "EU food hygiene law requires equipment that touches food in a food business to be effectively cleaned, and disinfected where necessary, often enough to avoid contamination.7", "Coffee oil oxidises to aldehydes such as hexanal; ground coffee loses freshness faster than whole beans.2,3", "In a 2024 study, ground coffee stayed between the burrs and stuck to grinder surfaces; a little water on the beans cut retention to near zero.5", "Wear of industrial grinding rolls adds fines and widens the size distribution, according to a textbook; one study links café burr wear to less precise size control.1,6" ], "quickFacts": [ { "label": "What builds up", "value": "Retained grounds and fines, coffee oil, foreign bodies" }, { "label": "What wears", "value": "Burrs (teeth), and their alignment and gap setting" }, { "label": "Hygiene rule (EU)", "value": "Food-contact equipment effectively cleaned, disinfected where necessary (Reg. (EC) 852/2004)" }, { "label": "Cleaning chemicals", "value": "Used as the manufacturer instructs (Codex CXC 1-1969)" }, { "label": "Evidence on cleaning methods", "value": "No study consulted" } ], "aka": [ "Grinder cleaning", "Grinder maintenance" ], "linkTerms": [ "grinder care", "grinder cleaning", "cleaning a grinder", "grinder cleaning tablets", "burr wear", "burr alignment" ], "related": [ "grinder-types-and-burrs", "grinding", "particle-size-and-fines", "static-and-retention", "what-affects-grinding", "coffee-oil", "freshness-and-storage", "espresso-machine-care", "espresso-machine", "contaminants-and-food-safety" ], "contested": [], "corrections": [ { "date": "2026-10-27T00:00:00.000Z", "change": "Brief narrowed – the burr study reports less precise control of the size distribution, not more fines; widening and fines rest on the textbook's account of industrial rolls.", "reason": "Statement was wider than source 6 (abstract)." } ], "sources": [ { "id": "s1", "title": "The Grind – Particles and Particularities", "authors": "von Blittersdorff, M.; Klatt, C.", "year": 2017, "publisher": "In: Folmer, B. (ed.), The Craft and Science of Coffee, Academic Press, ch. 13, pp. 311–328", "url": "https://eld.bl.uk/catalog/018161895", "doi": "10.1016/B978-0-12-803520-7.00013-X", "tier": "B", "quote": "The greatest adversaries of grinders are stones and metallic foreign bodies.", "quotes": [ { "text": "easy access for cleaning and maintenance,", "for": "requirement that grinders allow access for cleaning" }, { "text": "precise and repeatable setting of the parallelism, position, and speed of the grinding tools,", "for": "requirement on parallelism (alignment) of the grinding tools" }, { "text": "avoidance of segregation and accumulation or fouling of fines, e.g., through reduction of electrostatic charging,", "for": "fines accumulating in the grinder" }, { "text": "Still the best way to control the wear of the grinding rolls is monitoring of the fines.", "for": "wear followed by monitoring the fines" }, { "text": "For a constant average particle size, the fines will steadily increase during the service time.", "for": "fines rise with roll wear" } ], "scope": { "claim": "description", "context": "Textbook chapter on grinding; requirements for grinders in general; the wear passage concerns industrial roller grinders, not café burrs. One author works for a grinder maker.", "checked": "2026-10-27T00:00:00.000Z" }, "accessed": "2026-10-27T00:00:00.000Z" }, { "id": "s2", "title": "The Chemistry of Roasting – Decoding Flavor Formation", "authors": "Poisson, L.; Blank, I.; Dunkel, A.; Hofmann, T.", "year": 2017, "publisher": "In: Folmer, B. (ed.), The Craft and Science of Coffee, Academic Press, ch. 12, pp. 273–309", "url": "https://doi.org/10.1016/B978-0-12-803520-7.00012-8", "doi": "10.1016/B978-0-12-803520-7.00012-8", "tier": "B", "quote": "Lipid oxidation of unsaturated fatty acids produces different highly potent aldehydes such as hexanal, nonenal, other enals, and dienals.", "quotes": [ { "text": "Hexanal represents a suitable indicator of lipid oxidation in various foods", "for": "hexanal as a marker of lipid oxidation" } ], "scope": { "claim": "cited", "context": "Textbook chapter on roasting chemistry; summarises earlier work (Belitz et al.; Sanches-Silva et al.) on roasted coffee in general.", "checked": "2026-10-27T00:00:00.000Z" }, "accessed": "2026-10-27T00:00:00.000Z" }, { "id": "s3", "title": "Protecting the Flavors – Freshness as a Key to Quality (chapter 14)", "authors": "Yeretzian, C.; Blank, I.; Wyser, Y.", "year": 2017, "publisher": "The Craft and Science of Coffee (ed. B. Folmer), Academic Press, 329–353", "url": "https://doi.org/10.1016/B978-0-12-803520-7.00014-1", "doi": "10.1016/B978-0-12-803520-7.00014-1", "tier": "B", "quote": "In general, these processes are accelerated when beans are ground and when stored at elevated storage temperature.", "quotes": [ { "text": "However, the formation of hexanal cannot explain the loss of freshness; at best it may be seen as an early marker of the fading of the coffee aroma which ultimately may lead to a reduction in perceived freshness.", "for": "hexanal as an early marker, not the cause, of staling" } ], "scope": { "claim": "description", "context": "Textbook chapter on freshness of roasted coffee; packaged whole beans and ground coffee, not grinder residues.", "checked": "2026-10-27T00:00:00.000Z" }, "accessed": "2026-10-27T00:00:00.000Z" }, { "id": "s4", "title": "Kinetic study of lipid oxidation in roasted coffee", "authors": "Ortolá, M. D.; Gutiérrez, C. L.; Chiralt, A.; Fito, P.", "year": 1998, "publisher": "Food Science and Technology International 4(1), 67–73", "url": "https://doi.org/10.1177/108201329800400109", "doi": "10.1177/108201329800400109", "tier": "A", "quote": "However, the rise in moisture content seems to protect the product from formation of the peroxide.", "quotes": [ { "text": "Lipid oxidation is described by two steps", "for": "two-step oxidation kinetics" } ], "abstractOnly": true, "scope": { "claim": "finding", "context": "Ground roasted Colombian arabica stored at 5, 25 and 35 °C, open, under vacuum or CO2; peroxide value followed over storage; lab study.", "checked": "2026-10-27T00:00:00.000Z" }, "accessed": "2026-10-27T00:00:00.000Z" }, { "id": "s5", "title": "Moisture-controlled triboelectrification during coffee grinding", "authors": "Méndez Harper, J.; McDonald, C. S.; Rheingold, E. J.; Wehn, L. C.; Bumbaugh, R. E.; Cope, E. J.; Lindberg, L. E.; Pham, J.; Kim, Y.-H.; Dufek, J.; Hendon, C. H.", "year": 2024, "publisher": "Matter 7(1), 266–283", "url": "https://par.nsf.gov/servlets/purl/10508770", "doi": "10.1016/j.matt.2023.11.005", "tier": "A", "quote": "near-zero grounds being retained by the grinder", "quotes": [ { "text": "some material is retained in the space between the burrs", "for": "grounds retained between the burrs" }, { "text": "particles sticking to each other and other grinder surfaces", "for": "particles sticking to grinder surfaces" } ], "scope": { "claim": "finding", "context": "Lab grinding experiments on several roasts with a flat-burr grinder (steel, 98 mm); water added to whole beans before grinding; author version in a public repository.", "checked": "2026-10-27T00:00:00.000Z" }, "accessed": "2026-10-27T00:00:00.000Z" }, { "id": "s6", "title": "Wear Monitoring of Coffee Grind-On-Demand Burrs Using Precision Sieving and Laser Diffraction", "authors": "Griffiths, C.; Adams, G. C.; Rees, A.", "year": 2018, "publisher": "International Journal of Food and Bioscience 1(1), 34–41", "url": "https://cronfa.swansea.ac.uk/Record/cronfa45569", "tier": "B", "tierNote": "Journal article in a university repository (author version); peer review is not stated, so it is treated as B", "quote": "there is variation in the precision control of particle size distribution due to damage and wear of the grinding burrs", "quotes": [], "abstractOnly": true, "scope": { "claim": "finding", "context": "Grind-on-demand espresso burrs; PSD by sieving and laser diffraction; abstract only (read on the Swansea repository page), no numbers used.", "checked": "2026-10-27T00:00:00.000Z" }, "accessed": "2026-10-27T00:00:00.000Z" }, { "id": "s7", "title": "Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs (consolidated text)", "authors": "European Parliament; Council of the European Union", "year": 2021, "publisher": "Official Journal of the European Union, L 139, 30.4.2004; consolidated version of 24 March 2021", "url": "https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:02004R0852-20210324", "tier": "A", "quote": "Cleaning and disinfection are to take place at a frequency sufficient to avoid any risk of contamination;", "quotes": [ { "text": "be effectively cleaned and, where necessary, disinfected.", "for": "food-contact equipment cleaned and, where necessary, disinfected (Annex II, Chapter V, 1(a))" }, { "text": "as to minimise any risk of contamination;", "for": "equipment kept in good repair (Annex II, Chapter V, 1(b))" }, { "text": "Cleaning agents and disinfectants are not to be stored in areas where food is handled.", "for": "storage of cleaning agents (Annex II, Chapter I, 10)" }, { "text": "primary responsibility for food safety rests with the food business operator;", "for": "responsibility of the food business operator (Article 1)" } ], "scope": { "claim": "guidance", "context": "EU regulation for food business operators, including cafés; Annex II, Chapters I and V. Swiss law not consulted.", "checked": "2026-10-27T00:00:00.000Z" }, "accessed": "2026-10-27T00:00:00.000Z" }, { "id": "s8", "title": "General Principles of Food Hygiene (CXC 1-1969)", "authors": "Codex Alimentarius Commission (FAO/WHO)", "year": 2022, "publisher": "Codex Alimentarius; adopted 1969, revised 2020, Annex IV added 2022 (copy hosted by New Zealand Ministry for Primary Industries)", "url": "https://www.mpi.govt.nz/dmsdocument/44455/direct/", "tier": "A", "quote": "Cleaning and disinfection chemicals should be handled and used carefully and in accordance with manufacturers' instructions", "quotes": [ { "text": "Cleaning: The removal of soil, food residues, dirt, grease, or other objectionable matter.", "for": "definition of cleaning" }, { "text": "Cleaning should remove food residues and dirt which may be a source of contamination, including allergens.", "for": "what cleaning removes" }, { "text": "Dry cleaning or other appropriate methods for removing and collecting residues and debris may be needed", "for": "dry cleaning methods" }, { "text": "to remove loosened material and residues of detergent.", "for": "rinsing after wet cleaning" } ], "scope": { "claim": "guidance", "context": "International code of practice for all food businesses; not specific to coffee or grinders.", "checked": "2026-10-27T00:00:00.000Z" }, "accessed": "2026-10-27T00:00:00.000Z" }, { "id": "s9", "title": "Regulation (EC) No 1935/2004 of the European Parliament and of the Council of 27 October 2004 on materials and articles intended to come into contact with food", "authors": "European Parliament; Council of the European Union", "year": 2004, "publisher": "Official Journal of the European Union, L 338, 13.11.2004", "url": "https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:32004R1935", "tier": "A", "quote": "so that, under normal or foreseeable conditions of use, they do not transfer their constituents to food", "quotes": [], "scope": { "claim": "guidance", "context": "EU framework regulation for food-contact materials and articles (Article 3); applies to materials, not to cleaning agents as such.", "checked": "2026-10-27T00:00:00.000Z" }, "accessed": "2026-10-27T00:00:00.000Z" }, { "id": "s10", "title": "Microbial growth in coffee grinder and cold brewed coffee beverage", "authors": "Fernlöf, A.", "year": 2020, "publisher": "Swedish University of Agricultural Sciences (SLU), Independent project in food science – Master's thesis", "url": "https://stud.epsilon.slu.se/17396/", "tier": "B", "tierNote": "Master's thesis, so Tier B", "quote": "In this project the microbial growth in cold brewed coffee beverage and a well-used coffee grinder was studied.", "quotes": [ { "text": "The grinder had not been cleaned beforehand since this is not a process that is done every time the coffee is grinded.", "for": "grinder sampled without prior cleaning" }, { "text": "Today the coffee grinders are not cleaned every day, because it is hard to reach every part and clean them in a good way.", "for": "background on cleaning practice at the company" }, { "text": "it was no growth at all on the plates with swab samples from the splash zone of the coffee grinder.", "for": "no growth from the splash zone" } ], "scope": { "claim": "finding", "context": "One well-used commercial grinder (Ditting 804) at one Swedish company, not cleaned beforehand; four swab sites; grinder isolates identified by PCR and sequencing; no grinder counts in the text.", "checked": "2026-10-27T00:00:00.000Z" }, "accessed": "2026-10-27T00:00:00.000Z" }, { "id": "s11", "title": "Grindz grinder cleaning tablets (product page)", "authors": "Urnex Brands", "year": 2026, "publisher": "Urnex Brands, LLC", "url": "https://urnex.com/grindz-grinder-cleaning-tablets", "tier": "C", "quote": "Removes coffee oils and grind particles from burrs and casings without disassembling the grinder.", "quotes": [ { "text": "To purge, repeat steps 1-3 using coffee beans instead of Grindz.", "for": "purging with coffee beans after cleaning" } ], "scope": { "claim": "description", "context": "Manufacturer's own product page and directions; cited only as what this manufacturer instructs.", "checked": "2026-10-27T00:00:00.000Z" }, "accessed": "2026-10-27T00:00:00.000Z" } ], "markdown": "## What happens inside a grinder\n\n**Grounds and fines.** Not all the coffee that enters a grinder leaves it. In a 2024 study, some ground coffee was retained in the space between the burrs.5 Charged particles stuck to each other and to other grinder surfaces.5 Fines are the smallest particles; the particle size and fines entry defines them. According to a textbook chapter on grinding, a good grinder should avoid fines building up inside it, for example by reducing static charge.1 Retention and static are covered in the static and retention entry.\n\n**Coffee oil.** Roasted coffee contains oil. When its unsaturated fatty acids oxidise, they form strong-smelling aldehydes such as hexanal.2 Oxidation and aroma loss run faster once beans are ground.3 Grounds and oil left in a grinder are exposed to air. No study consulted for this entry measured how fast these residues oxidise, or whether they change the flavour of the next dose.\n\n**Foreign bodies.** According to the same chapter, stones and metal pieces are the greatest adversaries of grinders.1 It describes a destoner in the roasting plant and a magnet or metal separator in the grinder feed as the remedies.1\n\n
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  1. Hopper. Holds the beans; stones and metal pieces in the feed damage grinders.1
    2. \n
  2. Adjustment collar. Sets the gap; grinders should allow precise, repeatable setting of the position and parallelism of the burrs.1
    3. \n
  3. Upper burr. Held still in this schematic; its teeth face the lower burr and wear in use.1,6
    4. \n
  4. Lower burr. Turns in this schematic; one thesis isolated bacteria from swabs of the burrs of one grinder.10
    5. \n
  5. Grinding chamber. Ground coffee stays between the burrs and sticks to surfaces.5
    6. \n
  6. Outlet chute. Bacteria were isolated from the inside of the outlet tube in the same thesis.10
    7. \n
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An electric flat-burr grinder pulled apart along its axis, showing the parts that cleaning and maintenance address. Coffee and the burr faces are shown in colour. Schematic, not to scale.
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\n\n## Wear and alignment\n\n**Wear.** In industrial roller grinders, fines rise steadily over the service life of the rolls at a constant average size, according to the grinding chapter.1 It names monitoring the fines as the best way to follow roll wear.1 A university study of café grind-on-demand burrs reports that damage and wear made the particle size distribution less precisely controllable.6\n\n**Alignment.** The two burrs should face each other in parallel. The grinding chapter lists precise, repeatable setting of the parallelism and position of the grinding tools among the requirements for grinders.1 No study consulted for this entry measured how far burrs can be out of parallel before the grind changes.\n\nHow burrs break beans and how the gap sets the grind size are covered in the grinder types and burrs entry.\n\n## Cleaning and the hygiene rules\n\n**What the law asks of a café.** In the EU, food business operators carry the primary responsibility for food safety.7 Equipment that touches food must be effectively cleaned and, where necessary, disinfected.7 Cleaning must take place often enough to avoid any risk of contamination.7 Equipment must also be kept in good repair to minimise that risk.7 Cleaning agents may not be stored where food is handled.7 The rule sets no cleaning interval for grinders.\n\n**What cleaning means.** The Codex Alimentarius defines cleaning as removing soil, food residues, dirt, grease or other objectionable matter.8 It notes that dry cleaning or other methods for removing and collecting residues may be needed.8 Cleaning chemicals should be used carefully and as their manufacturer instructs.8\n\n**Burrs as food-contact parts.** EU law requires food-contact materials to be made so that they do not transfer their constituents to food in quantities that could endanger health or change the food.9 No study consulted for this entry measured metal from worn burrs in ground coffee.\n\n**Cleaning tablets.** One maker directs that its cleaning tablets be ground through the grinder like coffee, and states that they remove coffee oils and particles from burrs and casings without taking the grinder apart.11 Its directions say to purge the grinder afterwards with coffee beans.11 These are the manufacturer’s own claims and instructions, not test results; for cleaning chemicals, the Codex code asks that the manufacturer’s instructions be followed.8 No study consulted for this entry tested cleaning tablets, rice or brushing against each other.\n\n## Microbes in a grinder\n\nFew studies of microbes in grinders were found for this entry. A 2020 master’s thesis swabbed one well-used commercial grinder that had not been cleaned beforehand.10 Bacteria grew from the burrs, the inside of the outlet tube and the hand guard, and a mould was identified.10 A swab from the splash zone behind the outlet tube showed no growth.10 The text of the thesis gives no counts for the grinder and no risk assessment. No peer-reviewed study of grinder hygiene was consulted for this entry.\n\n\n\n## Oil residues and oxidation\n\n**Chemistry.** Lipid oxidation of unsaturated fatty acids produces potent aldehydes, among them hexanal, nonenal and other enals and dienals.2 Hexanal is used as an indicator of lipid oxidation in foods.2 A freshness chapter cautions that hexanal cannot explain the loss of freshness. At best it is an early marker of fading aroma.3 The coffee oil entry covers the fatty acids and the oxidation pathway.\n\n**Kinetics in ground coffee.** A 1998 study stored ground roasted arabica open, under vacuum or under CO2 at 5, 25 and 35 °C, and followed the peroxide value.4 Oxidation followed two steps.4 Higher moisture content seemed to protect against peroxide formation.4 The study concerns stored ground coffee, not residues on grinder surfaces.\n\n**What is not known.** No study consulted for this entry measured the oxidation state of coffee residues inside a grinder. None measured how much residue passes into the next dose, or whether residues give a rancid note in the cup. Statements that old oil in a grinder makes coffee taste rancid therefore rest on general chemistry, not on grinder measurements.\n\n## Retention and purging\n\nIn the 2024 static study, some material remained in the space between the burrs.5 Charged particles clumped and stuck to grinder surfaces.5 Adding a little water to the whole beans before grinding left near-zero grounds retained by the grinder.5 The study did not report retention in grams, and it did not test cleaning. The static and retention entry covers the charge and retention measurements.\n\nOne maker of cleaning tablets directs users to purge the grinder with coffee beans after cleaning.11 For wet cleaning, the Codex code describes rinsing to remove loosened material and residues of detergent.8 No study consulted for this entry measured how much coffee a purge needs, after cleaning or after a change of setting.\n\n## Wear, alignment and foreign bodies\n\n**Wear in industry.** The grinding chapter describes fines rising over the service time of industrial rolls at a constant average size. Problems in extraction or filtration may start with this widening of the size distribution, and re-adjusting the gaps counteracts it until the rolls are re-sharpened or replaced.1 The chapter gives a service time for fine-grooved rolls; it rests on that one chapter, so it is left out under our number rule.\n\n**Wear in cafés.** The 2018 university study monitored grind-on-demand espresso burrs by sieving and laser diffraction.6 Its abstract reports variation in the control of the particle size distribution due to damage and wear of the burrs.6 The full text was not consulted, and the abstract gives no kilograms ground or size shift.\n\n**Foreign bodies.** To protect the grinder and the ground coffee, the operator must secure the purity of the feed, according to the grinding chapter.1 It names a destoner in the roasting plant and a metal separator or permanent magnet in the grinder feed.1\n\n## What the sources specify\n\n| Parameter | What the source says | Source |\n|---|---|---|\n| Cleaning of food-contact equipment (EU) | Effectively cleaned and, where necessary, disinfected, often enough to avoid any risk of contamination | Reg. (EC) 852/2004, Annex II, Ch. V7 |\n| Condition of equipment (EU) | Kept in good order, repair and condition to minimise contamination | Reg. (EC) 852/2004, Annex II, Ch. V7 |\n| Storage of cleaning agents (EU) | Not in areas where food is handled | Reg. (EC) 852/2004, Annex II, Ch. I7 |\n| Food-contact materials (EU) | No transfer of constituents in quantities that could endanger health | Reg. (EC) 1935/2004, Art. 39 |\n| Use of cleaning chemicals | Carefully, following the manufacturer’s instructions | Codex CXC 1-19698 |\n| Dry areas | Dry cleaning or other methods for collecting residues may be needed | Codex CXC 1-19698 |\n| Grinder design | Easy access for cleaning; repeatable setting of burr parallelism and position | Grinding chapter1 |\n| Cleaning interval for grinders | Not specified by any source consulted | – |\n\n## Open questions\n\n- **Residue and flavour.** Whether oil and grounds left in a grinder change the flavour of the next dose has not been measured in any study consulted for this entry.\n- **Cleaning methods.** Cleaning tablets, rice, brushing and vacuuming have not been compared in a published study consulted here, for residue removal, flavour or particle size.\n- **Burr life.** How many kilograms a café burr set grinds before its particle size distribution shifts lacks open, peer-reviewed data.\n- **Alignment.** No study consulted for this entry measured the effect of non-parallel burrs on the grind.\n- **Hygiene.** The only grinder swab data found come from one grinder in one master’s thesis.10\n\n## Key studies\n\n
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Méndez Harper et al., 2024 – Static during grinding. Measures the charge of ground coffee across roasts, moisture contents and grind settings on a flat-burr grinder. Charged particles clumped and stuck to grinder surfaces; a little water on the beans before grinding left almost no grounds in the grinder.

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Matter 7(1) · doi:10.1016/j.matt.2023.11.005

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Ortolá et al., 1998 – Lipid oxidation in ground coffee. Follows the peroxide value of ground roasted arabica stored at three temperatures and under three atmospheres. Oxidation followed two kinetic steps, and higher moisture appeared to slow peroxide formation.

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Food Science and Technology International 4(1), 67–73 · doi:10.1177/108201329800400109

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Griffiths et al., 2018 – Burr wear monitoring. Compares sieving and laser diffraction for measuring the particle size distribution from grind-on-demand espresso burrs. The abstract reports that damage and wear of the burrs reduced how precisely the distribution could be controlled.

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International Journal of Food and Bioscience 1(1), 34–41 · Swansea University repository

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Fernlöf, 2020 – Microbes in a coffee grinder. A master’s thesis that swabbed several sites of one well-used commercial grinder, not cleaned beforehand, and identified the isolates. Bacteria grew from the burrs, outlet tube and hand guard, and a mould was found; the splash zone showed no growth.

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Swedish University of Agricultural Sciences, master’s thesis · stud.epsilon.slu.se/17396

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" }