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