Fermentation and pathogen control: a risk assessment approach

Abstract

Food fermentation has a long tradition of improving the safety, shelf life and acceptability of foods. Although fermented foods generally enjoy a well-founded reputation for safety, some notable outbreaks of foodborne illness associated with fermented foods have occurred. Microbiological risk assessment (MRA), as it has emerged in recent years, provides the scientific basis for the control and management of risk. Aspects of fermented food processes are discussed under the various stages of risk assessment and data are presented that would inform more detailed risk assessments.