Tridge 요약
The State Center for the Safety of Aquatic and Aquaculture Products conducted over 1,100 tests on fermented dairy products from January 17 to November 11, 2024. The tests looked at quality and safety indicators such as antibiotics, fatty acid composition, BGCP, toxic elements, mycotoxins, and radionuclides. Two out of 63 samples were found to be contaminated, specifically with excessive Escherichia coli group bacteria in two sour cream samples.
면책 조항: 위의 요약은 정보 제공 목적으로 Tridge 자체 학습 AI 모델에 의해 생성되었습니다.
원본 콘텐츠
Main content: From January 17 to November 11, 2024, the State Center for the Safety of Aquatic and Aquaculture Products conducted more than 1,100 studies on fermented dairy products, namely: yogurt, fermented baked milk, sour cream, cottage cheese, kefir, snowballs and cottage cheese, and tested quality and safety indicators such as antibiotics, fatty acid composition, BGCP, toxic elements, mycotoxins, radionuclides, etc. Among 63 samples, 2 were positive, and in two sour cream samples, excessive amounts of Escherichia coli group bacteria ...
출처: Foodmate
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