Food test report

Bacterial Pathogens in Kefir


Why did we conduct this test?

With lot of kefer on market commonly brewed in people’s homes, there is a concern that harmful, pathogenic contamination could occur.

However, there are studies found that the naturally acidic pH of kefir, on top of the slight alcohol content of generated under these home-brewing conditions, combined with the microbiological competition is sufficient to effectively limit the external contamination from undesirable bacteria.

In Kefir Link we conduct lab test to make sure our products are free from every harmful bateria.

we value our clients

Customer safety is at the core of our business

The robust food safety and quality programs in our production facility operates under  Standard Operating Procedures (SOPs), Sanitation Standard Operating Procedures (SSOPs), Hazard Analysis and Critical Control Points (HACCP) procedures and validated technology interventions that are designed to eliminate or reduce biological, chemical, and physical hazards from raw material production.

Each of these processes are monitored by team members trained in food safety and quality assurance, as well as by government officials.

Furthermore, our production facility implement these additional programs:

  • A written Good Manufacturing Practices (GMP) program
  • A documented Pest Control Program
  • A documented Food Security Program
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