How to tell If buttermilk is bad? (5 ways how)
By
Dr Miguel Fernandez-Nino PhD
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Miguel Fernández-Niño is a food scientist with expertise in food biochemistry, Food microbiology, synthetic biology, food waste valorisation, and industrial biotechnology. He writes and reviews content on these topics.
Dr. Fernández-Niño’s Highlights:
- Colombian scientist, with a Ph.D. in Biochemical Engineering from the Jacobs University Bremen (Germany).
- Alexander von Humboldt Postdoctoral Fellow at the Leibniz Institute of Plant Biochemistry in Halle (Germany).
- Expertise in using multi-omics approaches (e.g., metabolomics, metagenomics, and metatranscriptomics) to re-engineer products and processes of relevance for the food industry.
- Expertise in designing microorganisms (microbial biofactories and starter cultures) to produce value-added products and food waste valorisation.
“My professional goal is to contribute to the education and research in Food Engineering and Food Biotechnology. The major incentive of my career is to contribute to the diffusion of scientific knowledge in society, thus promoting rational thinking and evidence-based decision-making”- Dr. Fernández-Niño’s, PhD.
Professional Experience:
Dr Fernández-Niño works as an Alexander von Humboldt Postdoctoral Fellow, at the Leibniz Institute of Plant Biochemistry, in Halle (Germany). He leads a project that aims to improve fine-flavour cocoa bean fermentation for local farmers in Colombia through controlled fermentation systems.
Previously, Dr Fernández-Niño worked as a Postdoctoral Fellow on the bio-catalytic synthesis of isoferulic acid (BMBF project) in the same institution.
Dr Fernández-Niño also worked as a Postdoctoral researcher at the Department of Chemical and Food Engineering at Los Andes University in Colombia, working on the development of a platform to produce novel aroma precursor compounds and high value-added products from analysis of cocoa fermentation.
In addition, Dr. Fernández-Niño worked on the assembly of a platform for heterologous polyphenols production in E. coli from analysis of cacao fermentation pathways, in the same institution.
Dr. Fernández-Niño has been an occasional scientific adviser of Casa Luker S.A. (leader in the Colombian chocolate market), working on projects related to the post-harvesting of fine-flavour cocoa. He also worked as instructor and coordinator of the lab course General Biochemistry and Molecular Biology II Lab (Course No. CH02-520121) at Jacobs University Bremen (Germany) and as a Resident Associate in the same institution.
Finally, Dr Miguel Fernández-Niño has experience as Part-Time Assistant Professor, Occasional Professor, and Master Teaching Assistant.
Education:
- 2009 B.Sc. Biologist at Universidad Nacional de Colombia
- 2012 Master in Science – Biochemistry (Thesis “magna cum laude”) at Universidad Nacional de Colombia
- 2017 PhD in Biochemical Engineering at Jacobs University Bremen-Germany
The main publications of Dr Miguel Fernández-Niño are:
Fabio Herrera-Rocha, Miguel Fernández-Niño*, Mónica P. Cala, Jorge Duitama, Andrés Fernando González Barrios (2023) Omics approaches to understand cocoa processing and chocolate flavor development: A review. Food Research International. https://doi.org/10.1016/j.foodres.2023.112555
Fernández-Niño Miguel* and Burgos-Toro Daniela (2022) Engineering microbial biofactories for a sustainable future. Chapter edited by Catalina Correa & Adriana Suarez-Gonzalez in the book: Genomics and the Global Bioeconomy -1st Edition-. ISBN 9780323916011. Publisher: ELSEVIER: https://www.elsevier.com/books/genomics-and-the-global-bioeconomy/patrinos/978-0-323-91601-1
Fabio Herrera-Rocha, Mónica P. Cala, Ana Maria León-Inga, Jenny Lorena Aguirre Mejía, Claudia M. Rodríguez-López, Sergio Leonardo Florez, María José Chica, Héctor Hugo Olarte, Jorge Duitama, Andrés Fernando González Barrios, Miguel Fernández-Niño* (2022) Lipidomic profiling of bioactive lipids during spontaneous fermentations of fine-flavor cocoa. Food Chemistry. Volume 397. 133845, ISSN 0308-8146. https://doi.org/10.1016/j.foodchem.2022.133845.
Díaz-Bustamante ML, Fernández-Niño M, Reyes LH and Alvarez Solano OA (2022) Multiscale Approach to Dairy Products Design. Front. Chem. Eng. 4:830314. doi: https://doi.org/10.3389/fceng.2022.830314.
Ramón E. Jaimez*, Luigy Barragan, Miguel Fernández-Niño*, Ludger A. Wessjohann, George Cedeño-Garcia, Ignacio Sotomayor, Francisco Arteaga, (2022): Theobroma cacao L. cultivar CCN 51: A comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects. PeerJ 10:e12676 https://doi.org/10.7717/peerj.12676.
Fabio Herrera‑Rocha, Mónica P. Cala, Jenny Lorena Aguirre Mejía, Claudia M. Rodríguez‑López, María José Chica, Héctor Hugo Olarte, Miguel Fernández‑Niño* & Andrés Fernando Gonzalez Barrios*. (2021): Dissecting fine‑flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm. Scientific Reports 11(21904) DOI: https://doi.org/10.1038/s41598-021-01427-8.
Fernández-Niño, M., Rodríguez-Cubillos, MJ., Herrera-Rocha, F., Anzola, JM., Cepeda-Hernández, ML., Aguirre, L., Chica, MJ., Olarte, HH., Rodríguez, CM., Calderón, D., Ramírez-Rojas, A., Del Portillo, P., Restrepo, S., González Barrios, A.* (2021): Dissecting on-farm industrial fermentations of fine-flavour cocoa through metagenomic analysis. Scientific Reports 11(8638) DOI: https://doi.org/10.1038/s41598-021-88048-3.
Buitrago Mora, HM., Arango Piñeros, M., Espinosa Moreno, D., Restrepo, S., Cardona Jaramillo, JEC., Álvarez Solano, OA., Fernandez-Niño, M., González Barrios, A.* (2019): Multiscale design of a dairy beverage model composed of Candida utilis single cell protein supplemented with oleic acid. Journal of Dairy Science. 102(11) 9749-9762 DOI: https://doi.org/10.3168/jds.2019-16729.
Fernández-Niño, M., Giraldo, D., Gomez-Porras, JL., Dreyer, I., González Barrios, A., Arevalo-Ferro, C.* (2017): A synthetic multi-cellular network of coupled self-sustained oscillators. PLOS ONE 12(6): e0180155 DOI: https://doi.org/10.1371/journal.pone.0180155.
Fernández-Niño, M., Marquina, M. Swinnen, S.,Rodríguez-Porrata, B., Nevoigt, E.*, Ariño, J. (2015):The Cytosolic pH of Individual Saccharomyces cerevisiae Cells Is a Key Factor in Acetic Acid Tolerance. Appl Environ Microbiol 81(22): 7813-7821 DOI: https://doi.org/10.1128/AEM.02313-15.
Swinnen, S., Fernández-Niño, M., González-Ramos, D., van Maris, AJ., Nevoigt, E.* (2014): The fraction of cells that resume growth after acetic acid addition is a strain-dependent parameter of acetic acid tolerance in Saccharomyces cerevisiae. FEMS Yeast Res 14(4): 642-653 DOI: https://doi.org/10.1111/1567-1364.12151.
Conference appearances and other speaking engagements
Selected courses delivered:
Course: Current technologies in the production of chocolates. (20 hours course). Invited as professor by the Department of Chemical and Food Engineering / Faculty of Engineering at Los Andes University-Colombia. July (2021).
Course: Design and assembly of microorganisms for the biomedical industry (20 horas course). Invited as professor by the School of Engineering and Science- Instituto Tecnologico de Monterrey (México). January 15-17 (2019)
Selected oral presentations and conferences:
Conference: Dissecting fine-flavour cocoa bean fermentation through multi-omics approaches. Speaker invited by the Organic Chemistry Department at The University of Buenos Aires -Argentina. Sep. 07 (2022).
Conference: Theobroma cacao L. cultivar CCN 51. Association of Producers of Fine Cocoa and Aroma (APROCAFA), Ecuador. March 15 (2022).
Conference: Biology of probiotics and prebiotics. Speaker invited by the Chemical and Food Engineer Department at Los Andes University-Colombia. June 27 (2020).
Conference: Pandemic food revolution. Speaker invited by the Chemical and Food Engineer Department at Los Andes University-Colombia. May 5 (2020).
Conference: Biochemistry and microbiology of cocoa fermentation. Speaker invited to the elective course: cocoa and Chocolate, organized by Casa Luker and the Department of Chemical Engineering at Los Andes University-Colombia. February 5 and 7 (2019)
Oral presentation: Lipidomic profiling of bioactive lipids during spontaneous fermentation of fine-flavour cocoa. Metabolomics 2022. Valencia, Spain. June 19-23 (2022).
Oral presentation: Exploration of Saccharomyces cerevisiae intra-species diversity for the identification of novel genetic determinants for acetic acid tolerance with the help of pooled-segregant RNA sequencing. ISSY33 International Specialized Symposium on Yeasts at University College Cork, Cork, Ireland, June 24-29. (2017)
You can view some of Dr Miguel’s work below and links to his professional profile.
https://www.researchgate.net/profile/Miguel-Fernandez-Nino
https://www.linkedin.com/in/miguel-fern%C3%A1ndez-ni%C3%B1o-4a064b168/?locale=en_US
https://scholar.google.com/citations?user=JBb1zuoAAAAJ&hl=en
https://orcid.org/0000-0002-8231-7989
https://www.scopus.com/authid/detail.uri?authorId=56123747300
https://loop.frontiersin.org/people/1296449/overview
https://www.intechopen.com/profiles/158295
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question: “How to tell If buttermilk is bad?”, we will discuss the health implications of eating bad buttermilk and how to store buttermilk to avoid spoilage.
How to tell If buttermilk is bad?
To determine if buttermilk has gone bad, you can use your senses of sight, smell, and taste. Here are five common indicators to look out for:
Important: You should not eat spoiled buttermilk, especially if it was not pasteurized, as it can contain harmful microorganisms that can cause different health problems and foodborne diseases (1-5).
- Mold: Spoiled buttermilk will develop mold on the surface and near the lid of the container. Moreover, spoiled buttermilk undergoes discoloration and it is pretty obvious to tell.
You should be very careful with molds on your buttermilk as they can produce different mycotoxins that can make you very sick (6).
- Texture: Spoiled buttermilk will develop a large clump that will not be able to dissolve when whisked. Moreover, it will become too clumpy and thick to pour.
Note that fresh buttermilk has small lumps naturally and it is not to be confused with spoilage.
- Taste: Buttermilk should taste tangy with a creamy and buttery mouthfeel. However, if that is not the case and it tastes too sour, the buttermilk has gone bad.
- Smell: If the buttermilk smells extra sour, it has gone bad. However, a newly opened container of buttermilk smells extra sour. Therefore, do not rely on the smell alone to detect spoilage.
- Expiration date: Buttermilk that is 1 week past its expiry should not be consumed. It has become unsafe and should be avoided to protect one’s health.
Can you get sick from eating spoiled buttermilk?
Yes, consuming spoiled buttermilk can lead to different foodborne illnesses (1-5). Remember that your buttermilk typically has a shorter shelf life than regular milk due to its natural acidity (7).
The presence of harmful pathogens in spoiled buttermilk can cause various symptoms, such as:
- Gastrointestinal issues: Consuming spoiled buttermilk can result in stomach discomfort, nausea, vomiting, diarrhea, and abdominal cramps. Pathogens like Salmonella, Escherichia coli, and Campylobacter can be responsible for these symptoms (1-3).
- Food poisoning: If harmful bacteria such as Staphylococcus aureus or Clostridium perfringens contaminate buttermilk and multiply to dangerous levels, they can produce toxins that lead to food poisoning (8). Symptoms may include severe abdominal pain, diarrhea, vomiting, and fever.
- Listeriosis: Listeria monocytogenes is a bacterium that can grow in certain conditions and cause listeriosis (9).
This infection can result in symptoms such as fever, muscle aches, headache, stiff neck, confusion, and in severe cases, it can affect pregnant women, newborns, and individuals with weakened immune systems (10).
It is worth mentioning that while these pathogens are potential risks associated with spoiled buttermilk, it is essential to follow proper food storage guidelines and adhere to the expiration dates to minimize the chances of consuming spoiled or contaminated dairy products.
What should you do if you suspect you have eaten spoiled buttermilk?
If you have consumed spoiled buttermilk and you are experiencing symptoms or suspect food poisoning, here are some general recommendations:
- Monitor your symptoms: Pay attention to any signs of gastrointestinal discomfort, such as nausea, vomiting, diarrhea, or abdominal cramps. Note down the time of onset and the severity of symptoms.
- Stay hydrated: Drink plenty of fluids to prevent dehydration caused by diarrhea and vomiting. Water, clear broths, and electrolyte solutions like oral rehydration salts can be helpful (11).
- Seek medical attention if necessary: If your symptoms are severe, persistent, or accompanied by high fever, bloody diarrhea, or signs of dehydration (e.g., excessive thirst, dry mouth, dizziness), it is advisable to seek medical help promptly.
- Report the incident: Inform your local health department or relevant food safety authority about the suspected food poisoning. They can investigate and take appropriate measures to prevent further cases.
Remember that it is always best to err on the side of caution when it comes to foodborne illnesses.
If you have any doubts about your health or the severity of your symptoms, consult a healthcare professional for proper advice and treatment.
How to store buttermilk to extend its shelf-life?
- To extend the shelf-life of buttermilk, it is important to handle it using clean hands. Drinking directly from the buttermilk carton can introduce bacteria into the buttermilk that can lead to spoilage.
- Do not place the buttermilk container in the fridge door because this area suffers the most temperature fluctuations. Ensure the storage of buttermilk at a steady temperature of 4.4°C.
- After using, never place the buttermilk on the counter at room temperature. Put it back into the fridge immediately after pouring out the amount needed.
- Switch to powdered buttermilk if you do not want to waste buttermilk to spoilage. Powdered buttermilk can be stored at room temperature and is suitable to use in baking.
How long does buttermilk last?
Buttermilk will stay good for 1-2 weeks past the sell-by date. This is not to be confused with the expiration date. The shelf-life of the buttermilk largely depends on how it was handled and stored (7).
After opening, if the buttermilk is not to be consumed within 1-2 weeks, it is best to freeze it.
Freezing extends the the-life of the buttermilk. It is better to use frozen buttermilk as soon as possible. Because after 3-6 months of frozen storage, buttermilk undergoes irreversible and undesirable textural changes.
Buttermilk must be refrigerated at all times to ensure its safety and quality. The following table shows an estimate of the shelf-life of buttermilk under different storage conditions:
| In the fridge | |
| Buttermilk (unopened) | 1-2 weeks past the Sell-by date |
| Buttermilk (opened) | 1-2 weeks |
Conclusion:
In this article, we answered the question: How to tell If buttermilk is bad?. We also discussed the health implications of eating bad buttermilk and how to store buttermilk to avoid its spoilage?References:
1. Verraes C, Vlaemynck G, Van Weyenberg S, De Zutter L, Daube G, Sindic M, et al. A review of the microbiological hazards of dairy products made from raw milk. Int Dairy J [Internet]. 2015 Nov 1 [cited 2023 May 23];50:32–44. Available from: https://www.sciencedirect.com/science/article/abs/pii/S095869461500120X
2. Dineen SS, Takeuchi K, Soudah JE, Boor KJ. Persistence of Escherichia coli O157:H7 in Dairy Fermentation Systems. J Food Prot [Internet]. 1998 Dec 1 [cited 2023 May 23];61(12):1602–8. Available from: https://www.sciencedirect.com/science/article/pii/S0362028X22017586
3. E Vera Pingitore E Salvucci F Sesma AMEN-M. Microbiological quality of commercial dairy products. Commun Curr Res Educ Top Trends Appl Microbiol [Internet]. 2007 [cited 2023 May 23];(4000):557–68. Available from: http://real.mtak.hu/6206/
4. Minor TE, Marth EH. Fate of Staphylococcus aureus in cultured buttermilk, sour cream, and yogurt during storage. J milk food Technol [Internet]. 1972 May 1 [cited 2023 May 22];35(5):302–6. Available from: https://www.semanticscholar.org/paper/Fate-of-Staphylococcus-aureus-in-cultured-sour-and-Minor-Marth/8c98ad0339677d8ca354e3bdf2dc755f64f9ce94
5. Mcingvale SC, Chen XQ, Mckillip JL, Drake MA. Survival of Escherichia coli O157:H7 in buttermilk as affected by contamination point and storage temperature. J Food Prot [Internet]. 2000 [cited 2023 May 23];63(4):441–4. Available from: https://pubmed.ncbi.nlm.nih.gov/10772207/
6. Pleadin J, Frece J, Markov K. Mycotoxins in food and feed. In: Advances in Food and Nutrition Research [Internet]. Academic Press Inc.; 2019 [cited 2020 Apr 27]. p. 297–345. Available from: https://pubmed.ncbi.nlm.nih.gov/31351529/
7. Foley J, Mulcahy A. Hydrocolloid Stabilisation and Heat Treatment for Prolonging Shelf Life of Drinking Yoghurt and Cultured Buttermilk on JSTOR. Irish J Food Sci Technol [Internet]. 1989 [cited 2023 May 23];13(1). Available from: https://www.jstor.org/stable/25580940
8. El-Bassiony TA. Occurrence of Clostridium perfringens in Milk and Dairy Products. J Food Prot [Internet]. 1980 Jul [cited 2023 May 23];43(7):536–8. Available from: https://pubmed.ncbi.nlm.nih.gov/30822955/
9. Schaack MM, Marth EH. Survival of Listeria monocytogenes in Refrigerated Cultured Milks and Yogurt. J Food Prot [Internet]. 1988 Nov [cited 2023 May 22];51(11):848–52. Available from: https://pubmed.ncbi.nlm.nih.gov/30991499/
10. Kołakowska A, Madajczak G. [Listeria monocytogenes in human infections]. Przegl Epidemiol [Internet]. 2011 Jan 1 [cited 2023 May 3];65(1):57–62. Available from: https://europepmc.org/article/med/21735837
11. McRobert GR. THE TREATMENT OF BACTERIAL FOOD POISONING. Br Med J [Internet]. 1934 Aug 8 [cited 2023 May 10];2(3841):304. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2445530/
