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This document reviews the microbiology and historical safety of margarine. Margarine has intrinsic properties that limit microbial growth, including a high fat content, small aqueous phase droplets dispersed in oil, and up to 2% added salt. Spoilage is typically caused by molds. Historically, there have been no verified cases of foodborne illness from consuming margarine, demonstrating its safety. The composition and processing of margarine make it an inhospitable environment for most microorganisms to grow

Author

Nicolas Benavidez

Language

EN