Strategies for detection and control of microorganisms contamination in fermented foods: a review

Foodborne pathogen contamination of fermented food is an increasingly concerned problem in food industry. The types and sources of harmful microorganisms in food are discussed in this paper. The main techniques used to detect microorganisms are summarized. In addition, strategies for controlling the...

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Bibliographic Details
Published inCYTA: journal of food Vol. 22; no. 1
Main Authors Zixin Tan, Xiaodi Gong, Jing Zhang, Shujin Shi, Chang Liu, Yu Wang, Ziyi Zhu, Jing Ni, Ling Meng
Format Journal Article
LanguageEnglish
Published Taylor & Francis Group 31.12.2024
Subjects
control
Fermented foods
foodborne pathogenic microorganisms
hazards analysis
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Summary:Foodborne pathogen contamination of fermented food is an increasingly concerned problem in food industry. The types and sources of harmful microorganisms in food are discussed in this paper. The main techniques used to detect microorganisms are summarized. In addition, strategies for controlling these harmful microorganisms are discussed. By highlighting these important aspects, this paper aims to contribute to strengthening food quality assurance and promoting safer food practices.
ISSN:1947-6337
1947-6345
DOI:10.1080/19476337.2024.2401031