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A newly published research article raises growing concerns about the safety of dairy products.

The research was conducted by Michael Collins, Professor of Microbiology at the University of Wisconsin-Madison, in cooperation with Irene Grant from the Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, United Kingdom, shows a high survival rate of MAP bacteria in powdered milk products.
The study authors concluded: "the broader food safety implications of detecting viable MAP in this type of dried dairy product are not insignificant given that powdered infant formulae is consumed by young babies with immature immune systems."

...continue reading "SCD yogurt safety concerns – considering new MAP research"

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