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Potential infective and toxic microbiological hazards associated with the consumption of fermented foods

  • N. J. Rowan
  • J. G. Anderson
  • J. E. Smith

Abstract

While the introduction and consumption of many solid-state fermented foods in developed countries are generally considered to be in their infancy (i.e. where these foods are often perceived as novel or exotic), fermented ethnic products, such as tempe, miso, tef injerra, togwa, ergo, rice tape, siljo etc., have been traditionally the principal source of nutrients for people residing in many developing countries world-wide. The traditional fermentation of cereal products widely practised in Africa and other developing countries usually involves a spontaneous development of different lactic acid-producing bacteria and the final bacteriological status of the product is influenced in part by the raw materials and process method (Steinkraus, 1983). This natural lactic fermentation process is considered to be an effective method of preserving these foods, thus providing the population with a safe nutritious food supply (Smith & Palumbo, 1983). Its use for safer weaning foods is discussed in Chapter 25.

Keywords

Lactic Acid Bacterium Bacillus Cereus Starter Culture Fermented Food Acid Tolerance 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Thomson Science 1998

Authors and Affiliations

  • N. J. Rowan
  • J. G. Anderson
  • J. E. Smith

There are no affiliations available

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