With the rise of homemade fermented foods (kombucha, sauerkraut, sourdough bread, etc) so too comes the rise of unwelcome bacteria. The Australian Food Safety Information Council is warning the process, if not done correctly, could come with some food poisoning risks.
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First published: Oct 2019
Article sources and references
- Food Safety Information Council, August 2019, foodsafety.asn.au
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