Episode 104
103. Sourdough Bread With Russian Starter Culture
Risky or Not? · Don Schaffner and Ben Chapman
February 5, 202115m 19s
Audio is streamed directly from the publisher (traffic.libsyn.com) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
Dr. Don and Professor Ben talk about the risks of eating sourdough bread made with starter culture ordered from Russia.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
- Rob Dunn | Applied Ecology | NC State University
- Safety Assessment and Probiotic Evaluation of Enterococcus Faecium YF5 Isolated from Sourdough
- Take Care when Sharing Friendship Bread
- Sourdough breads and related products | SpringerLink
- A multi-state outbreak of Salmonella serotype Thompson infection from commercially distributed bread contaminated by an ill food handler | Epidemiology & Infection
- Growth of Salmonella enterica and Staphylococcus aureus in no-knead bread dough during prolonged yeast fermentation - PubMed