Abstract
Food safety and nutritional aspects of lactic acid fermentation processes for the purpose of complementary food preparation at household scale in tropical countries were assessed during an FAO/WHO workshop held in Pretoria, South Africa in December 1995. Lactic acid fermentation was evaluated in particular, taking into consideration that microbial fermentation is only a part of the food preparation processes involving other operations such as soaking, cooking and the use of germinated cereals. The latter are of special interest as they enable the preparation of semiliquid porridges of high-nutrient density. The present state of knowledge concerning the antimicrobial effects imparted by the acidity in lactic-fermented foods was reviewed, as well as the nutritional benefits of fermentation and use of germinated cereals. Areas requiring further research were identified and prioritized. It was concluded that high priority should be given to research on: the effect of lactic acid fermentation on viruses, parasites, some bacteria and mycotoxins; risk assessment using the HACCP approach, health education of food handlers and consumer perception of fermented foods; characterization and optimization of fermentation processes and development of appropriate starters; and some physiological and nutritional effects of consumption of fermented foods.
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