Kefir Culture and Reduced Food Safety Risk

• Insights on the microbiology of Ethiopian fermented milk products: A review.

  • 2024-08
  • Review
  • Food science & nutrition 12(10)
  • • Tiruha H Karssa
    • Jamal B Kussaga
    • Teresa Semedo-Lemsaddek
    • Jovin K Mugula

  • PubMed: 39479617
  • DOI: 10.1002/fsn3.4372

  1 Insight on

  • Reduced Food Safety Risk

  • Low evidence

  the aforementioned Ethiopian fermented foods may be contaminated with Escherichia coli 0157: H7, Listeria monocytogenes, Salmonella spp., or Staphylococcus aureus due to inadequate processing and handling practices.

  Effect

  Harmful

  Effect size

  Moderate