A recent study published in LWT, found that bacterial cultures, known as protective cultures, can fight pathogens and prevent them from causing illness by hampering their ability to infect someone at several key points.
Protective bacterial cultures are commercially available and are designed to control undesirable microbes in foods, including
Continue Reading Study finds that cultures can protect from foodborne pathogens in cheese
A study led by researchers from the University of Connecticut and the U.S. Department of Agriculture found that food safety standards for ground beef supplied to the