Chapter 31 - Presence of pathogenic microorganisms in fermented foods

Abstract

In this chapter, the occurrence of pathogenic and spoilage microorganisms in different classes of tropical fermented foods is reviewed. These classes of foods include cereals, roots, and tubers, dairy, vegetables and fruits, as well as legumes, pulses, and oil seeds. The occurrence of different groups of pathogenic and spoilage microorganisms, including spore-forming pathogenic bacteria (such as Bacillus spp, Clostridium spp), non-spore-forming pathogenic bacteria (such as Listeria monocytogenes, Salmonella spp, Shigella spp), bacterial toxin producers (Staphyloccus aureus), yeasts (such as Candida spp, Saccharomyces cerevisae), molds (such as Rhizpous spp, Penicillium spp) and toxigenic fungi (such as Aspergillus spp), has been reported in fermented foods. The presence of these pathogenic organisms in fermented tropical foods was adduced mainly to poor handling and production practices, and the native microflora of fermenting foods. This chapter underscores the importance of the awareness of the occurrence of pathogenic and spoilage microorganisms, their effects, and the conditions responsible for their activities and survival in tropical fermented foods. Therefore, ensuring proper handling, adequate hygiene of food processors, as well as equipment and utensils, in line with established food safety management systems, are needed to ensure that tropical fermented foods are less frequently contaminated by pathogenic microorganisms.