What Are the Risks Associated with Fermented Foods?
While fermented foods offer numerous benefits, there are potential risks if the fermentation process is not conducted properly. Contamination during fermentation can lead to the growth of harmful pathogens, posing a risk of foodborne illnesses. Epidemiologists study these instances to understand the transmission and control of such outbreaks. Proper hygiene and controlled fermentation conditions are essential to prevent contamination and ensure the safety of fermented products.
