Making camel milk 'safer'

Egon Bech Hansen

National Food Institute
Research Group for Gut, Microbes and Health

Press/Media: Press / Media

Description

In Africa, naturally fermented camel milk sold by farmers at local markets often contain disease-causing microorganisms. Now, researchers have isolated ‘new’ strains of lactic acid bacteria they say can make the milk safer.

Source: Foodnavigator.com

Period	25 Sept 2020

Media coverage

Title	Making camel milk 'safer': Researchers combat E. coli and salmonella with new lactic acid bacteria
Degree of recognition	International
Media name/outlet	Foodnavigator.com
Media type	Web
Date	25/09/2020
Producer/Author	Flora Southey
URL	https://www.foodnavigator.com/Article/2020/09/25/Making-camel-milk-safer-Researchers-combat-E.-coli-and-salmonella-with-new-lactic-acid-bacteria
Persons	Egon Bech Hansen

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Keywords

lactic acid bacteria
food safety
microbiology