Abstract
Fermented dairy products are dominant constituents of daily diets around the world due to their desired organoleptic properties, long shelf life, and high nutritional value. Probiotics are often incorporated into these products for their health and technological benefits. However, the safety and possible contamination of fermented dairy products during the manufacturing process could have significant deleterious health and economic impacts. Pathogenic microorganisms and toxins from different sources in fermented dairy products contribute to outbreaks and toxicity cases. Although the health and nutritional benefits of fermented dairy products have been extensively investigated, safety hazards due to contamination are relatively less explored. As a preventive measure, it is crucial to accurately identify and determine the associated microbiota or their toxins. It is noteworthy to highlight the importance of detecting not only the pathogenic microbiota but also their toxic metabolites so that putative outbreaks can thereby be prevented or detected even before they cause harmful effects to human health. In this context, this review focuses on describing techniques designed to detect potential contaminants; also, the advantages and disadvantages of these techniques were summarized. Moreover, this review compiles the most recent and efficient analytical methods for detecting microbial hazards and toxins in different fermented dairy products of different origins. Causative agents behind contamination incidences are also discussed briefly to aid in future prevention measures, as well as detection approaches and technologies employed. Such approach enables the elucidation of the best strategies to control contamination in fermented dairy product manufacturing processes.
Highlights
IntroductionDairy products are among the first fermented foods that humans consumed
Conventional culture-based methods are routinely used in most microbiology laboratories and are the simplest way to detect, identify, and quantify viable pathogens (Haddad & Yamani 2017)
While fermented dairy products hold many health benefits, their contamination could cause serious health and economic losses warranting for effective early detection to be implemented in the fermented dairy industries, along the entire process until products reach consumers
Summary
Dairy products are among the first fermented foods that humans consumed. Fermented dairy products (FDP) can be associated with several health hazards. These hazards are linked to distinct contaminant introduction during the fermentation process, leading to sporadic cases or outbreaks. Chemical hazards include veterinary drug residues (e.g., antibiotics) (Layada et al 2016), food additives (e.g., nitrates) (Zamrik 2013), pesticides (e.g., organochlorines) (Rusu et al 2016), biocidal products (e.g., N-(3-aminopropyl)-N-dodecylpropane-1,3-diamine) (Slimani et al 2018), heavy metals (e.g., lead and cadmium) (Meshref et al 2014), chemicals from packaging materials (e.g., di-(2-etheylhexyl) adipate [DEHA]) Physical hazards are relatively less common, and include whole insects or insect parts, metal fragments, glass pieces, hair or fur, and stones that have been found in these products (Owusu-Kwarteng et al 2020)
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