Fates ofSalmonellaEnteritidis andCronobacter sakazakiiin various multiple-strain yogurts and kefir during cold storage

Many multiple‐strain fermented milks such as yogurt and kefir have been developed and consumed to improve their nutritional and functional benefits. Since these fermented milks can be a vehicle of foodborne illness, we investigated the fates of Salmonella Enteritidis and Cronobacter sakazakii in four fermented milks: multiple‐lactic acid bacteria (multi‐LAB) yogurt, multiple‐LAB‐ Bifidobacterium (multi‐LAB‐BIF) yogurt, pH 4.5 kefir (mild kefir),...