Food safety risks in traditional fermented food from South-East Asia
Anil Kumar Anal
(1)
,
Giorgia Perpetuini
(2)
,
Awanwee Petchkongkaew
(3)
,
Reasmey Phary Tan
(4)
,
Sylvie Avallone
(5)
,
Rosanna Tofalo
(2)
,
Hai Van Nguyen
(6)
,
Son Chu-Ky
(6)
,
Phu Ha Ho
(6)
,
Thanh Tam Phan
(6)
,
Yves Waché
(7, 6)
1
AIT -
Asian Institute of Technology [Pathumthani]
2 Faculty of BioScience and Technology for Food, Agriculture and Environment
3 TU - Thammasat University
4 KHM - Institute of Technology of Cambodia [Cambodge]
5 UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité
6 SBFT - International Joint Laboratory Tropical Bioresources & Biotechnology [Hanoi]
7 PAM - Procédés Alimentaires et Microbiologiques [Dijon]
2 Faculty of BioScience and Technology for Food, Agriculture and Environment
3 TU - Thammasat University
4 KHM - Institute of Technology of Cambodia [Cambodge]
5 UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité
6 SBFT - International Joint Laboratory Tropical Bioresources & Biotechnology [Hanoi]
7 PAM - Procédés Alimentaires et Microbiologiques [Dijon]
Sylvie Avallone
- Fonction : Auteur
- PersonId : 747102
- IdHAL : sylvie-avallone
- ORCID : 0000-0002-7293-9565
Yves Waché
- Fonction : Auteur
- PersonId : 734744
- IdHAL : yves-wache
- ORCID : 0000-0002-5337-3420
- IdRef : 067231306
Résumé
South-East Asia is well-known for traditionally fermented foods. However, these products are generally still produced at small scale following traditional procedures. Nowadays, consumers are particularly aware of the health concerns regarding food additives; the health benefits of “natural” and “traditional” foods, processed with no added chemical preservatives, are becoming more and more attractive. Therefore, their confidence towards safety and quality of Asian fermented foods is low. Major food safety concerns are related not only to food production methods, but also to how foods are processed, stored, sold and consumed. In this review the main factors affecting food safety are analysed. They are not limited only to the improper use of chemicals such as pesticides or antibiotics, but also to improper processing and handling during storage which could provoke the accumulation of toxic compounds such as mycotoxins or biogenic amines. Urgent attention is required to improve the quality of the ingredients and the integration of food safety management systems for industrial growth. Therefore, in the last part of this review directions to improve the food safety of fermented foods are proposed.
Format du dépôt | Fichier |
---|---|
Type de dépôt | Article dans une revue |
Titre |
en
Food safety risks in traditional fermented food from South-East Asia
|
Résumé |
en
South-East Asia is well-known for traditionally fermented foods. However, these products are generally still produced at small scale following traditional procedures. Nowadays, consumers are particularly aware of the health concerns regarding food additives; the health benefits of “natural” and “traditional” foods, processed with no added chemical preservatives, are becoming more and more attractive. Therefore, their confidence towards safety and quality of Asian fermented foods is low. Major food safety concerns are related not only to food production methods, but also to how foods are processed, stored, sold and consumed. In this review the main factors affecting food safety are analysed. They are not limited only to the improper use of chemicals such as pesticides or antibiotics, but also to improper processing and handling during storage which could provoke the accumulation of toxic compounds such as mycotoxins or biogenic amines. Urgent attention is required to improve the quality of the ingredients and the integration of food safety management systems for industrial growth. Therefore, in the last part of this review directions to improve the food safety of fermented foods are proposed.
|
Auteur(s) |
Anil Kumar Anal
1
, Giorgia Perpetuini
2
, Awanwee Petchkongkaew
3
, Reasmey Phary Tan
4
, Sylvie Avallone
5
, Rosanna Tofalo
2
, Hai Van Nguyen
6
, Son Chu-Ky
6
, Phu Ha Ho
6
, Thanh Tam Phan
6
, Yves Waché
7, 6
1
AIT -
Asian Institute of Technology [Pathumthani]
( 322834 )
- 58 Moo 9,Paholyothin Highway Klong Luang, Pathumthani 12120
- Thaïlande
2
Faculty of BioScience and Technology for Food, Agriculture and Environment
( 518723 )
- Italie
3
TU -
Thammasat University
( 321660 )
- 12 Prachan Road Phra Borom Maha Ratchawang, Phra Nakhon, Bangkok 10200, Thaïlande
- Thaïlande
4
KHM -
Institute of Technology of Cambodia [Cambodge]
( 491431 )
- PO Box 86, Boulevard de la Confédération de Russie, Phnom Penh, Cambodge
- Cambodge
5
UMR Qualisud -
Démarche intégrée pour l'obtention d'aliments de qualité
( 31878 )
- TA B95/16 - 73 rue Jean-François Breton 34398 Montpellier Cedex 5, France
- France
6
SBFT -
International Joint Laboratory Tropical Bioresources & Biotechnology [Hanoi]
( 529623 )
- Vietnam Academy of Science and Technolgy 18 Hoang Quoc Viet,
Cau Giay, Ha Noi, Viet Nam
- Viêt Nam
7
PAM -
Procédés Alimentaires et Microbiologiques [Dijon]
( 496972 )
- Université Bourgogne Franche-Comté - AgroSup Dijon - Batiment Epicure - 1 esplanade Erasme - F-21000 Dijon
- France
|
Licence |
Paternité - Pas d'utilisation commerciale
|
Langue du document |
Anglais
|
Nom de la revue |
|
Vulgarisation |
Non
|
Comité de lecture |
Oui
|
Audience |
Internationale
|
Date de publication |
2020-03
|
Volume |
109
|
Page/Identifiant |
106922
|
Domaine(s) |
|
Collaboration/Projet |
|
Projet(s) ANR |
|
Mots-clés |
en
Fermented foods, South-east Asia, Food safety
|
DOI | 10.1016/j.foodcont.2019.106922 |
PII | S0956-7135(19)30511-0 |
Origine :
Fichiers produits par l'(les) auteur(s)
Loading...