Is the product safe? Kampuchea can be a safe product, when brewed correctly and in the right sterile environment. Experts warn of the dangers of unpasteurized, home-brewed Kampuchea produced in a non-sterile environment and the threat of harmful bacteria entering the tea. It is recommended to drink commercially prepared and pasteurized Kampuchea. Reports have shown that drinking tea can cause adverse effects, ranging from stomach upset to metabolic acidosis, which is excessive acid buildup in the body, and toxic reactions. The Food and Drug Administration (FDA) has alerted consumers that home-brewed Kampuchea poses high risks of contamination. Unpasteurized Kombucha, unless refrigerated, may begin to ferment in the bottle, bringing its alcohol content to the same level as some beers. Pasteurizing Kombucha decreases the likelihood of increased alcohol levels and makes it safer to consume. However, most kombucha drinkers want a natural, unprocessed drink (Zelman, 2014). Kampuchea is a variable and complex combination of microorganisms; so it is difficult to guarantee the safety of each homemade batch. Case reports suggest that brewing Kampuchea can cause problems such as jaundice, tightness in the throat, nausea, headache, liver inflammation, dizziness and even loss of consciousness (Srinivasan, et.al., 1997). It is not clear whether these symptoms are due to an unusual reaction to a generally non-toxic product, or whether they are due to an unusual toxin that has developed in some batches in Kampuchea. Is the product environmentally sustainable? All waste generated by Kampuchea Brewing can be recycled or reused. Used tea leaves and all compostable ...... middle of paper ......ha airtight lid. This will cause a small amount of carbon dioxide to accumulate, which will minimize mold growth.7 Filter or remove Biological hazard: cross-contamination Clean, sanitized utensils are required8(a) Option A): consume on site Risk chemical: potential for acidosis or acid ingestion is present. In the presence of mold, mycotoxins could form. The pH end point should be greater than or equal to 2.5. Overfermentation can cause acetic acid to increase to dangerous levels. No more than 4 ounces. per day must be consumed.8(b) Option B): Retail packagingBiological hazard: spoilage by yeast or mold. Excessive fermentation can produce excess acetic acid. Labeling can also lead to chemical risks: potential for acid ingestion or acidosis release. Pasteurize hot and fill at 180° into clean containers. Cap and invert 15 seconds. Cool.