Fermented Foods and the Microbiome
Fermented Foods and the Microbiome
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Are Fermented Foods Safe? Since fermented foods are raw and unpasteurized, we get this question a lot. Pasteurization is necessary to ensure food safety in mass produced factory foods. But some foods should NOT be pasteurized in order to preserve their live culture (a.k.a. probiotic) bacteria. Yogurt and kombucha- for example. Fermented foods are intrinsically food safe at a pH level of about 3.5. That's acidic enough to prevent the growth of harmful pathogens. No harmful bacteria here! | Olive
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