Guest guest Posted December 9, 2008 Report Share Posted December 9, 2008 Hi all, I haven't actually made any kefir on my own yet but have been doing some reading up on it. I am worried about the information I found below about E.coli, listeria and salmonella potentially growing in " home-fermented " kefir. Has anyone had any problems with this--is it a legitimate concern or no??? Please share any thoughts. Thank You! " Kefir is generally considered to be safe due to the lack of evidence of foodborne illness events related to it. Properly fermented kefir (pH less than 4.5) inhibits many pathogens, but not for Escherichia coli, Listeria monocytogenes, Salmonella spp., and Yersinia enterocolitica. Care therefore must be taken in the home fermentation of kefir to prevent the access or growth of these microorganisms. Use only pasteurized milk. Use quality kefir grains from a reputable source. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2008 Report Share Posted December 9, 2008 Thanks for the question. By chance was this scare tactic written by commercial kefir starter producers? The cow or goat has to have those bacteria in the milk to begin with so you'd have to have sickly animals or poor hygiene to accomplish that. Another thing that is becoming common knowledge is that all modern disease outbreaks traced to milk has been caused by pasteurized milk. You see after a pathogen has been introduced to milk that has been pasteurized, it can multiply without restraint because the milk has lost its natural immune system. That's why raw milk goes sour, but pasteurized milk gets rotten. Remember that they couldn't find pathogenic e.coli on Mark McAfee's property, not just not in the milking parlor or milk, or on his cows. Feeding too much grain to the milkers causes pathogenic bacteria to appear. It is true that most commercial milk should be pasteurized because they are so lax on hygiene and feed the cows way too much corn. I prefer to drink milk raw from goats or cows taken care of properly, given their natural diet, not pushed too hard for milk production with grain, and milked by people with impeccable hygiene. There is no danger in that milk. Making kefir out of good clean raw milk makes it that much better. Marilyn On Tue, Dec 9, 2008 at 10:30 AM, mymermaid2003 <mymermaid@...> wrote: > > Hi all, > > I haven't actually made any kefir on my own yet but have been doing some > reading up on it. I am worried about the information I found below > about E.coli, listeria and salmonella potentially growing in > " home-fermented " kefir. Has anyone had any problems with this--is it a > legitimate concern or no??? Please share any thoughts. > > Thank You! > > > > " Kefir is generally considered to be safe due to the lack of evidence of > foodborne illness events related to it. Properly fermented kefir (pH > less than 4.5) inhibits many pathogens, but not for Escherichia coli, > Listeria monocytogenes, Salmonella spp., and Yersinia enterocolitica. > Care therefore must be taken in the home fermentation of kefir to > prevent the access or growth of these microorganisms. > > Use only pasteurized milk. > Use quality kefir grains from a reputable source. " > > > Quote Link to comment Share on other sites More sharing options...
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