Study: Veggies – Not Food Handlers or Prep Surfaces – Main Source of Microbe

/ / Science

Food scientists from the University of Massachusetts Amherst found vegetables are the main source of fermentation-related microbes. Many in the fermentation field commonly think food handlers, food prep surfaces, production environment or other environmental sources effect the bacteria in fermented vegetables. Testing was done as Mass.-based Real Pickles, and the company founder said he was fascinated to learn how fresh, organic vegetables play a key part in a diverse microbial environment for fermentation.

Read more (Science Daily) (Photo: Real Pickles)