Biological Risks Associated with Fermented Diary Products, Fruits, Vegetables and Meat: A Critical Review (original) (raw)
Related papers
Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review
Toxins, 2018
Fermented foods (FF) are widely consumed around the world, and FF are one of the prime sources of toxins and pathogenic microbes that are associated with several foodborne outbreaks. Mycotoxins (aflatoxins, fumonisins, sterigmatocystin, nivalenol, deoxynivalenol, zearalenone, ochratoxin, and alternariol), bacterial toxins (shiga toxin and botulinum), biogenic amines, and cyanogenic glycosides are the common toxins found in FF in addition to the pathogenic microbes. Fermented milk products and meat sausages are extremely vulnerable to contamination. Cumulative updated information about a specific topic such as toxins in FF is essential for the improvement of safer preparation and consumption of fermented foods. Accordingly, the current manuscript summarizes the reported mycotoxins, bacterial toxins, and/or toxins from other sources; detection methods and prevention of toxins in FF (use of specific starter culture, optimized fermentation process, and pre-and post-processing treatments); and major clinical outbreaks. This literature survey was made in Scopus, Web of Science, NCBI-PubMed, and Google Scholar using the search terms "Toxins" and "Fermented Foods" as keywords. The appropriate scientific documents were screened for relevant information and they were selected without any chronological restrictions.
The role of lactic acid bacteria on safety and quality of fermented foods
PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON BIOSCIENCES AND MEDICAL ENGINEERING (ICBME2019): Towards innovative research and cross-disciplinary collaborations
Indonesia, one of the Asian countries, has many kinds of fermented food which coverage area are from Sumatera to Papua. Fermented food product is processed food through fermentation process, where certain microorganisms play an important role during the process. Growth of undesirable wild microorganisms may cause fermentation failure and results in undesirable products. Many researches have been done to explore fermented foods from several areas such as dadih and tempoyak (Sumatera); ikan peda, petis, oncom, tape, tempe and kecap (Jawa); brem, urutan, bebontot, brengkes (Bali); sour horse milk (NTB); sei (NTT); and bekasang (Sulawesi). From these products, the usage of many kinds of microorganisms are also explored. Most of them are of a group known as lactic acid bacteria (LAB), which has been used as starter culture, as well as probiotic. By using LAB as starter culture, some benefit such as acceleration in the process and ensure quality and safety of the products, were shown. During fermentation, LAB produce lactic acid and other metabolites that respectively lower the pH and limit the growth of pathogenic microorganisms. The bacteria also release hydrolytic enzymes (lipases and proteases), which are able to break down macromolecules, such as lipids and proteins, resulting in the production of precursors for specific aroma. The discussion in this paper is focused on the role of LAB on safety and quality of fermented food, especially urutan (Balinese fermented or dried sausage) and sour horse milk.
Inventory of Microbial Food Cultures with Safety Demonstartion in Fermented Food Products
Bulletin of the IDF No 495, 2018
Since 2002, the International Dairy Federation (FIL-IDF), in collaboration with the European Food and Feed Cultures Association, has been conducting a project on the demonstration of the safety of microbial food cultures. Following the publication of FIL-IDF Bulletin 377-2002, in 2012 a joint action team of the Standing Committee Microbiological Hygiene (SCMH) and the Standing Committee Nutrition and Health (SCNH) published a scientific rationale for the inventory of microbial food cultures with demonstrated safe use in food product(s). In 2017/2018, a new joint action team of the Standing Committee Microbiological Hygiene (SCMH) and Standing Committee Dairy Science and Technology (SCSDT) reviewed the 2012 published rationale and available taxonomic updates in order to update the inventory of microbial food cultures. Simultaneously, a questionnaire was sent to all national committee members of the International Dairy Federation (IDF) for submission of new species based on the published scientific rationale. The current IDF Bulletin provides an updated inventory that replaces the one published in 2012.
Spontaneous Food Fermentations and Potential Risks for Human Health
Fermentation
Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of raw materials, fermentative behavior and obtained products. In this wide microbiodiversity it is possible that the presence of microbial pathogens and toxic by-products of microbial origin, including mycotoxins, ethyl carbamate and biogenic amines, are aspects liable to reduce the safety of the consumed product. Together with other approaches (e.g., use of preservatives, respect of specific physico-chemical parameters), starter cultures technology has been conceived to successfully dominate indigenous microflora and to drive fermentation to foresee the desired attributes of the matrix, assuring quality and safety. Recent trends indicate a general return to spontaneous food fermentation. In this review, we point out the potential risks for human health associated with uncontrolled (uninoculated) food fermentation and we discuss biotechnological approaches susceptible to conciliate fermented food safety, with instances of an enhanced contribution of microbes associated to spontaneous fermentation.
Foods, 2021
Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Nowadays, industrial-scale production has flooded the markets with ferments. According to recent estimates, the current size of the global market of fermented foods is in the vicinity of USD 30 billion, with increasing trends. Modern challenges include tailor-made fermented foods for people with special dietary needs, such as patients suffering from Crohn's disease or other ailments. Another major challenge concerns the safety of artisan fermented products, an issue that could be tackled with the aid of molecular biology and concerns not only the presence of pathogens but also the foodborne microbial resistance. The basis of all these is, of course, the microbiome, an aggregation of different species of bacteria and yeasts that thrives on the carbohydrates of the raw materials. In this review, the microbiology of fermented foods is discussed with a special reference to groups of products and to specific products indicative of the diversity that a fermentation process can take. Their impact is also discussed with emphasis on health and oral health status. From Hip-pocrates until modern approaches to disease therapy, diet was thought to be of the most important factors for health stability of the human natural microbiome. After all, to quote Pasteur, "Gentle-men, the microbes will have the last word for human health." In that sense, it is the microbiomes of fermented foods that will acquire a leading role in future nutrition and therapeutics.
Bulletin of the World Health Organization, 1996
An assessment of the food-safety and nutritional aspects of lactic acid fermentation for the preparation of weaning food at the household level was carried out during a Joint FAO/WHO Workshop held in Pretoria, South Africa, in December 1995. In particular, lactic acid fermentation was evaluated as a part of food preparation processes involving other operations such as soaking, cooking, and the germination of cereal grains. The use of germinated cereals is of particular interest since they can be used to prepare semi-liquid porridges of high nutrient density. After reviewing the present state of knowledge concerning the antimicrobial effects of the lactic acid in fermented foods, and the nutritional benefits of fermentation and the use of germinated cereals, the Workshop made an inventory of gaps in current knowledge and priorities for further research. High priority areas for research include the following: the effect of lactic acid fermentation on viruses, parasites, certain bacter...
Recent Insight Into Fermented Foods and Production
2019
The fermented beverages and foods either of plant or animal source play a vital role in the food of society in several parts of the world. The fermented of foods not only afford vital sources of nutrients but also have abundant potential in maintaining health and also preventing various diseases. The bacteria and yeasts are the major groups of microorganisms related to traditional fermented of the foods. Numerous diverse types of traditional fermented beverages and foods are formed at domestic level in the various countries. The advancement of fermentation technology provides value addition to waste food by their complete conversion into the different value-added products. The recent research suggests that the biological functions of fermented foods affect the health due to functional microbes involved during fermentation which provides several health-promoting benefits to the consumers. The emphasis of this chapter is to describe the fermentation technology and their potential to m...
IMPACT OF FERMENTATION ON FOOD BORNE PATHOGENS
Microorganisms have been utilized to modified food through the process of fermentation. This study was carried out to assess the effect of fermentation on cereal-based food and lactic acid bacteria (LAB), isolates from the cereal-based food, on pathogenic bacteria species. Steeped grains were inoculated with Escherichia coli and Salmonella typhimurium. This was allowed to ferment at ambient temperate for 72 h; secondary fermentation was carried out at the souring stage for 24-28 h. LAB was isolated and screened for antibacterial potency against Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Salmonella typhimurium. Results obtained showed that Escherichia coli and Salmonella typhimurium could not be detected after 48 and 72 h in fermenting maize and sorghum grains respectively due to a decrease in pH reduction in the total titratable acidity which increases with time. The results of the antibacterial activities of LAB against the test organisms revealed the inhibitory activities against all the test isolates except L. lactiswith no inhibitory activity against E. coli, S. typhimurium and B. subtilis. Leuconostoc mesenteriodes, Lactobacillus fermentum and Lactobacillus plantarum exhibited highest zone of inhibition of 18.