Food safety risks in traditional fermented food from South-East Asia

Anal, Anil Kumar; Perpetuini, Giorgia; Petchkongkaew, Awanwee; Tan, Reasmey P.; Avallone, Sylvie; Tofalo, Rosanna; Nguyen, Hai; Chu-Ky, Son; Ho, Phu Ha; Phan, Thanh Tam; Waché, Yves

doi:10.1016/j.foodcont.2019.106922

Cited by 58 publications

(36 citation statements)

References 78 publications

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“…Although in the present work, the use of additives was not revealed to consumers, the appearance of the products, namely their bright red color, was suggestive of the use of additives, which might have impaired the appreciation for such products. These findings suggest that more than the sensory characteristics of the product, it is very important to consider the perception that a consumer has of its safety and healthiness, as well as the habits of consumers [64,65]. Figure 6.…”

Section: Sensory Implications Of Different Chouriço Formulationsmentioning

confidence: 99%

Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications

Patarata

Martins

Silva

et al. 2020

Foods

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The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of Clostridium sporogenes (used as a surrogate for Cl. botulinum) and Salmonella in a dry-cured sausage, chouriço, made with and without nitrite and nitrate or with red wine and garlic, and to study the sensory implications through a consumer test. The survival of Cl. sporogenes and Salmonella was determined mainly by the reduction in water activity (aw), but the use of wine or wine and garlic contributed to the control of Salmonella during processing. The challenge test with Cl. sporogenes revealed no effect of the curing salts, wine, or garlic on the population of this microorganism. The use of curing salts resulted in a more reddish color that was recognized by the consumer as over-cured and artificial when compared with chouriço made with wine or wine and garlic, which were better rated in the hedonic test. In cured sausages of small caliber, the use of nitrite might be reconsidered, as the values of aw necessary to inhibit Clostridium toxinogenesis and growth are achieved rapidly.

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Section: Sensory Implications Of Different Chouriço Formulationsmentioning

confidence: 99%

Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications

Patarata

Martins

Silva

et al. 2020

Foods

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“…Animal-source foods, such as meats, fish and their products tend to be the most susceptible to food-borne diseases due to their higher pathogen contents, other possible contaminants and natural toxins, and adulterants (Lekshmi et al, 2017;Anal et al, 2020). Among animal-source foods, fish are the most significant protein-rich food items in many countries of the global south including Bangladesh.…”

Section: Introductionmentioning

confidence: 99%

Assessment of food safety knowledge, attitudes and practices of fish farmers and restaurants food handlers in Bangladesh

Hashanuzzaman

Bhowmik

Rahman

et al. 2020

Heliyon

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“…Fermented foods and beverages are produced worldwide, and they are valued for their sensorial and nutritional characteristics. Numerous studies have shown that the beneficial bacteria of these ferments are also carriers of resistance to antibiotics [226]. The food chain is an immense route and the fermented foods a subroute through which the determinants of resistance to antibiotics are conferred to pathogens and to commensal bacteria [227].…”

Section: Antibiotic Resistancementioning

confidence: 99%

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

Voidarou

Αντωνιάδου

Rozos

et al. 2020

Foods

141

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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 Hippocrates 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, “Gentlemen, 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.

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Food safety risks in traditional fermented food from South-East Asia

Cited by 58 publications

References 78 publications

Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications

Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications

Assessment of food safety knowledge, attitudes and practices of fish farmers and restaurants food handlers in Bangladesh

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

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