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

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