Foodborne Illness

1 article

A split image showing a colorful traditional market stall with fermented foods contrasted with a sterile laboratory where scientists analyze food samples for pathogens.

Fermented Foods: Ancient Tradition, Modern Health Risks

In 2026, investigations reveal that traditional fermented foods in parts of Africa and Asia, often consumed for their perceived health benefits, frequently contain dangerous pathogens such as E.

Raffi Hovsepian·July 19, 2026