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Yogurt

yogurt

Key Facts Yogurt is made from milk cultured with live bacteria. Yogurt is consumed in a variety of ways including Greek yogurt, drinkable yogurt, and frozen yogurt. The use of pasteurized milk is a key barrier to foodborne pathogen transmission in yogurt products. Raw milk can contain pathogens, such as Escherichia coli, Salmonella spp., and Campylobacter jejuni. The acidity of yogurt is another barrier to foodborne illness. There is evidence of E. coli 0157:H7 exhibiting acid-tolerant properties but this pathogen is readily destroyed via pasteurization. Yogurt products have previously been associated with fungal disease. Introduction Yogurt is made from milk cultured with live Read more