This book covers the issues and processes that influence and affect the safety of fermented foods. It also looks at the impact of currently employed and novel fermentation processes and starters on hazards, with a specific focus on biotechnology issues.

Fermentation and Food Safety is a unique reference that is pertinent to the safe production of fermented foods at all scales, with all major food groups, and should be a valuable resource for anyone involved in the research, processing, safety, and quality of fermented foods.

Contents

1. Fermented Food and Their Production
   
   • Fermentation and Food Safety
     
   • Food Fermentation Components
     
   • Diversity of Fermented Foods
     
   • Process Unit Operations
     
   • Process Conditions
   
   
2. Why Fermented Foods Can Be Safe
   
   • Physical Processing
     
   • Microbial Activity
     
   • Overall Significance of Different Antimicrobial Factors
   
   
3. Introduction to the Hazard Analysis and Critical Control Point (HACCP) Systems and its Application to Fermented Foods
   
   • Historical Development
     
   • Need for Change
     
   • What is the HACCP System?
     
   • Benefits of the HACCP System
     
   • Areas of Application
     
   • HACCP System in Food Hygiene
     
   • Application of the HACCP Approach to Food Preparation
     
   • Application of the HACCP System to Gari
   
   
4. Chemical Hazards and Their Control: Endogenous Compounds
   
   • Toxic and Antinutritional Glycosides in Food and Feed
     
   • Risks Associated with the Occurrence of Toxic Glycosides in Different Commodities
     
   • Variation in Toxin Concentration Among Varieties and Cultivars: Influence of Traditional Domestication and Modern Breeding
     
   • Removal of Toxins Through Processing
   
   
5. Chemical Hazards and Their Control: Toxins
   
   • Microbial Toxins
     
   • Aflatoxins
     
   • Ochratoxin A
     
   • Patulin
     
   • Fusarium Toxins
     
   • Alternaria Toxins
     
   • Bacterial and Algal Toxins
   
   
6. Toxic Nitrogen Compounds Produced During Processing: Biogenic Amines, Ethyl Carbamides, Nitrosamines
   
   • Biogenic Amines
     
   • Ethyl Carbamides
     
   • Nitrosamines
   
   
7. Microbiological Hazards and Their Control: Bacteria
   
   • Outbreaks Related to Fermented Products
     
   • Bacterial Pathogens of Concern in Fermented Products
     
   • Presence of Pathogens in Raw Materials
     
   • Effect of Fermentation Processes on the Survival of Bacterial Pathogens
     
   • Control of Microbial Hazards
     
   • HACCPs
     
   • Validation of the Sausage Fermentation Process for the Control of Pathogens
   
   
8. Microbiological Hazards and Their Control: Viruses
   
   • Food-Borne Viruses
     
   • Potentially Food-Borne Viruses
     
   • Assessment of Virus Risk
   
   
9. Microbiological Hazards and Their Control: Parasites
   
   • Nematodes
     
   • Cestodes (Tapeworms)
     
   • Trematodes (Flukes)
     
   • Protozoa
   
   
10. Biotechnology and Food Safety: Benefits of Genetic Modifications
    
    • Supply Chain of Fermented Foods and its Importance to Ensure Safe Products
      
    • Two Sets of Examples of Safety Evaluation of Fermented Foods for Which Recombinant DNA is Used
    
    
11. Safety Assessment of Probiotics and Starters
    
    • Safety Aspects for Probiotics and Biotechnology
      
    • Safety of Current Probiotics
      
    • Relevance of a Sound Taxonomic Basis
      
    • Transfer of Antibiotic Resistance
      
    • Genetically Modified Organisms
    
    
12. Practical Applications: Prospects and Pitfalls
    
    • Benefits of Lactic Acid Fermentation
      
    • Pitfalls of Fermentation
      
    • Importance of Food Fermentation in Public Health
      
    • Practical Intervention to Enhance Safety of Fermented Foods
      
    • Research Needs

Appendices
Index

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