Discover why commercial fermented foods like kombucha and kimchi might not deliver the gut health benefits you're paying for.

Pasteurization is the only surefire way to kill bacteria. And to make sure all the bacteria are killed, dairy farmers have to follow specific rules, like what temperature the milk should be and ...

According to CSPI, in 1938, prior to mandatory pasteurization, milk‐borne diseases were responsible for 25% of all foodborne illness outbreaks in the U.S. That number changed to 1% by 2016.

Pasteurization at 63°C and 72°C effectively inactivates influenza A viruses in milk, ... to destroy bacteria from (mainly liquid) foods, thereby rendering them sterile and safe for consumption.

In March 2024, dairy cows in Texas were found to be infected with highly pathogenic avian flu, or H5N1 bird flu, in the first known case of the virus spreading to cattle. Since then, H5N1 has been ...

A machine meant to extend the shelf life of Hawaiʻi-grown products hasn't been used in the year it's been at the Wahiawā ...

Pasteurization of foods like dairy products is done to kill pathogenic bacteria, and does significantly increase food safety. Honey is different in that pathogenic bacteria cannot survive in honey.

A study in ACS’ Journal of Agricultural and Food Chemistry reports that pasteurizing smoothies could make polyphenols easier ...