There is an increasing interest with food entrepreneurs and processors making non-heated-processed fermented food. Part of the increased interest in selling these types of products has to do with the passage of SD HB 1322 which allows processors to sell non-heated-processed fermented foods under the cottage food laws as long as they adhere to the laws by taking the state-certified online training and ensuring the food is consistently maintained and sold at a temperature that is at or below 41°F. In this article, we will explore the science and food safety of produce fermentation in the hope that processors will understand the process and risks with making naturally fermented vegetable products.
Produce Fermentation
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