From the Research
Factors Determining Safety of Fermented Foods
The safety of fermented foods is determined by several factors, including:
- The type and level of microorganisms present in the food, with some fermented foods containing 10^5-7 lactic acid bacteria per mL or gram 1
- The presence of contaminants and toxins, such as physical, chemical, and microbiological pollutants, which can have negative effects on human health 2
- The use of proper fermentation processes and techniques, including rigorous sanitation protocols and advanced packaging technologies, to prevent the release of contaminants 2
- The characterization and optimization of fermentation processes, including the development of appropriate fermentation starters 3
Control Processes for Ensuring Safety
Control processes that can help ensure the safety of fermented foods include:
- Hazard Analysis Critical Control Point (HACCP) system to identify and mitigate risks 3
- Health education of food handlers to prevent contamination 3
- Regulatory practices and harmonization to ensure consistency in food safety standards 4
- Decontamination methodologies to remove contaminants from fermented foods 2
Health Benefits and Risks
Fermented foods have been associated with various health benefits, including:
- Anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic, and anti-atherosclerotic activity 5
- Production of biologically active peptides with enzymes such as proteinase and peptidase 5
- Removal of some non-nutrients and synthesis of vitamins and minerals 5 However, some studies have also shown potential risks associated with fermented foods, highlighting the need for further research to fully understand their effects on human health 4