FERMENTATION 2021 FERMENTATION 2021

Monday, November 8, 2021

- PST
Managing Microbiomes for Safety
Fred Breidt
Fred Breidt
USDA/Agricultural Research Service, Microbiologist, NC State University

Highlight techniques being used to identify the microbial diversity in a range of fermented foods. What are the risks of low acid fermented foods? What approaches can be taken to prevent foodborne pathogen contamination?