Pathogens Can Sour Fermented Food Safety

Safety & Quality | APPLIED SCIENCE

Food Technology Magazine | Article

Jane M. Caldwell

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About the Author

Jane M. Caldwell, PhD, contributing editor and owner of Caldwell Food Safety LLC, is a freeland science and health writer and host of the On Medical Grounds podcast ([email protected]).

In This Article

  1. Fermented Foods and Beverages
  2. Preservatives
  3. Fermentation
  4. Spoilage Microorganisms
  5. Pathogens

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