Fermentation and food safety

Contents Contributors ............................................................................................. vii Foreword ................................................................................................. ix Preface .................................................................................................... xi 1. Fermented Foods and Their Production ....................................... 1 Fermentation and Food Safety ....................................................................... 1 Food Fermentation Components .................................................................... 4 Diversity of Fermented Foods ......................................................................... 13 Process Unit Operations ................................................................................. 15 Process Conditions ......................................................................................... 17 Appendix 1-A: Flow Diagrams for Selected Food Fermentations .................. 20 2. Why Fermented Foods Can Be Safe ............................................. 39 Introduction ...................................................................................................... 39 Physical Processing ........................................................................................ 39 Microbial Activity .............................................................................................. 41 Overall Significance of Different Antimicrobial Factors .................................. 48 3. An Introduction to the Hazard Analysis and Critical Control Point (HACCP) System and Its Application to Fermented Foods ............................................................................ 53 Introduction ...................................................................................................... 53 Historical Development ................................................................................... 53 The Need for Change ...................................................................................... 54 What Is the HACCP System? ......................................................................... 55 Benefits of the HACCP System ...................................................................... 56 Areas of Application ........................................................................................ 56 iv Contents This page has been reformatted by Knovel to provide easier navigation. The HACCP System in Food Hygiene ............................................................ 57 Application of the HACCP Approach to Food Preparation ............................. 58 Application of the HACCP System to Gari ...................................................... 60 Appendix 3-A: HACCP Principles and Guidelines for Its Application ............. 67 4. Chemical Hazards and Their Control: Endogenous Compounds ..................................................................................... 71 Introduction ...................................................................................................... 71 Toxic and Antinutritional Glycosides in Food and Feed ................................. 71 Risks Associated with the Occurrence of Toxic Glycosides in Different Commodities .......................................................................................... 77 Variation in Toxin Concentration among Varieties and Cultivars: The Influence of Traditional Domestication and Modern Breeding .............. 83 Removal of Toxins through Processing .......................................................... 84 Conclusion ....................................................................................................... 88 5. Chemical Hazards and Their Control: Toxins .............................. 101 Microbial Toxins .............................................................................................. 101 Aflatoxins ......................................................................................................... 102 Ochratoxin A .................................................................................................... 105 Patulin .............................................................................................................. 107 Fusarium Toxins .............................................................................................. 108 Alternaria Toxins ............................................................................................. 111 Bacterial and Algal Toxins ............................................................................... 112 6. Toxic Nitrogen Compounds Produced during Processing: Biogenic Amines, Ethyl Carbamides, Nitrosamines .................... 119 Introduction ...................................................................................................... 119 Biogenic Amines .............................................................................................. 119 Ethyl Carbamides ............................................................................................ 126 Nitrosamines .................................................................................................... 129 7. Microbiological Hazards and Their Control: Bacteria ................. 141 Introduction ...................................................................................................... 141 Outbreaks Related to Fermented Products .................................................... 141 Bacterial Pathogens of Concern in Fermented Products ............................... 142 Contents v This page has been reformatted by Knovel to provide easier navigation. Presence of Pathogens in Raw Materials ....................................................... 146 Effect of Fermentation Processes on the Survival of Bacterial Pathogens .............................................................................................. 147 The Control of Microbial Hazards ................................................................... 148 HACCPs .......................................................................................................... 150 Validation of the Sausage Fermentation Process for the Control of Pathogens .............................................................................................. 152 8. Microbiological Hazards and Their Control: Viruses ................... 159 Introduction ...................................................................................................... 159 Food-Borne Viruses ........................................................................................ 160 Potentially Food-Borne Viruses ...................................................................... 163 Assessment of Virus Risk ............................................................................... 168 9. Microbiological Hazards and Their Control: Parasites ................ 175 Introduction ...................................................................................................... 175 Nematodes ...................................................................................................... 175 Cestodes (Tapeworms) ................................................................................... 187 Trematodes (Flukes) ....................................................................................... 192 Protozoa .......................................................................................................... 200 Conclusion ....................................................................................................... 211 10. Biotechnology and Food Safety: Benefits of Genetic Modifications ................................................................................... 219 Introduction ...................................................................................................... 219 Supply Chain of Fermented Foods and Its Importance to Ensure Safe Products ................................................................................................. 221 Two Sets of Examples of Safety Evaluation of Fermented Foods for Which Recombinant DNA Is Used ......................................................... 229 Conclusion ....................................................................................................... 236 11. Safety Assessment of Probiotics and Starters ............................ 239 Safety Aspects for Probiotics and Biotechnology ........................................... 239 Safety of Current Probiotics ............................................................................ 242 Relevance of a Sound Taxonomic Basis ........................................................ 242 Transfer of Antibiotic Resistance .................................................................... 246 vi Contents This page has been reformatted by Knovel to provide easier navigation. Genetically Modified Organisms ..................................................................... 246 Conclusion ....................................................................................................... 247 12. Practical Applications: Prospects and Pitfalls ............................. 253 Introduction ...................................................................................................... 253 Benefits of Lactic Acid Fermentation .............................................................. 254 Pitfalls of Fermentation .................................................................................... 255 Importance of Food Fermentation in Public Health ........................................ 257 Practical Intervention to Enhance Safety of Fermented Foods ...................... 259 Research Needs .............................................................................................. 271 Conclusion ....................................................................................................... 271 List of Sources ....................................................................................... 275 Index ....................................................................................................... 279