Dr. Brian Nummer PhD


Tag: food safety

Fermentation culture safety

Okay.  I have been asked many times what verifications are there that a particular fermentation culture is safe, “clean” or “pure”?  Whether its yogurt, kefir, sourdough, kombucha, buttermilk, cheese, or koji; the question remains. For the most part, natural fermentations are quite rigorous and the true culture organisms predominate.  If foodborne illness organisms get into […]