Foodborne Illness Outbreaks Linked to Microbial Hazards Associated with Non-Dairy Fermented and Cultured Foods in the United States, 2011-2023
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Approximately one-third of the human diet is made up of fermented and cultured foods, which are generally considered to be at a lower risk of contamination with foodborne pathogens than their raw ingredient counterparts. Foodborne illnesses attributable to fer... ...
