Editing Yogurt (section)

==Safety==
Yogurt made with [[raw milk]] can be contaminated with bacteria that can cause significant illness and even result in death, including ''[[Listeria]]'', ''[[Cryptosporidium]]'', ''[[Campylobacter]]'', ''[[Brucella]]'', ''[[Escherichia coli]]'' and ''[[Salmonella]]''.<ref>{{cite web |title=The risks of raw milk |website=CDC |date=September 2017 |url=https://www.cdc.gov/food-safety/foods/raw-milk.html?CDC_AAref_Val=https://www.cdc.gov/foodsafety/rawmilk/raw-milk-questions-and-answers.html}}</ref> Yogurts can also be contaminated with [[aflatoxin]]-producing ''[[Aspergillus flavus]]'', ''[[Aspergillus parasiticus]]'' and ''[[Aspergillus nomius]]''.<ref name=homayouni>{{cite journal |last=Rad |first=Aziz Homayouni |title=The safety perspective of probiotic and non-probiotic yoghurts: a review |journal=Food Quality and Safety |volume=3 |issue=1 |date=2019 |pages=9–14 |doi=10.1093/fqsafe/fyz006 |url=https://academic.oup.com/fqs/article/3/1/9/5443868|doi-access=free }}</ref>

Contamination occurs in traditionally prepared yogurts more often than industrially processed ones, but may affect the latter as well if manufacturing and packaging practices are suboptimal.<ref name=homayouni/>

When mold forms on yogurt it can not be scraped away. The consistency of yogurt allows the mold to penetrate deeply under the surface where it spreads.<ref name=touzalin>{{cite news |last=Touzalin |first=Jane |title=Some molds you can eat. This one, you shouldn't. |newspaper=[[The Washington Post]] |url=https://www.washingtonpost.com/lifestyle/food/some-molds-you-can-eat-this-one-you-shouldnt/2016/02/17/7e4850c4-d508-11e5-9823-02b905009f99_story.html}}</ref>