Food test report

Bacterial Pathogens in Kefir

SUPER LAB TEST

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.

Customer safety is at the core of our business

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