Skowron Krzysztof, Budzyńska Anna, Grudlewska-Buda Katarzyna, Wiktorczyk-Kapischke Natalia, Andrzejewska Małgorzata, Wałecka-Zacharska Ewa, Gospodarek-Komkowska Eugenia
Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Bydgoszcz, Poland.
Department of Hygiene, Epidemiology, Ergonomy and Postgraduate Education, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Bydgoszcz, Poland.
Front Microbiol. 2022 Mar 7;13:845166. doi: 10.3389/fmicb.2022.845166. eCollection 2022.
In underdeveloped and developing countries, due to poverty, fermentation is one of the most widely used preservation methods. It not only allows extending the shelf life of food, but also brings other benefits, including inhibiting the growth of pathogenic microorganisms, improving the organoleptic properties and product digestibility, and can be a valuable source of functional microorganisms. Today, there is a great interest in functional strains, which, in addition to typical probiotic strains, can participate in the treatment of numerous diseases, disorders of the digestive system, but also mental diseases, or stimulate our immune system. Hence, fermented foods and beverages are not only a part of the traditional diet, e.g., in Africa but also play a role in the nutrition of people around the world. The fermentation process for some products occurs spontaneously, without the use of well-defined starter cultures, under poorly controlled or uncontrolled conditions. Therefore, while this affordable technology has many advantages, it can also pose a potential health risk. The use of poor-quality ingredients, inadequate hygiene conditions in the manufacturing processes, the lack of standards for safety and hygiene controls lead to the failure food safety systems implementation, especially in low- and middle-income countries or for small-scale products (at household level, in villages and scale cottage industries). This can result in the presence of pathogenic microorganisms or their toxins in the food contributing to cases of illness or even outbreaks. Also, improper processing and storage, as by well as the conditions of sale affect the food safety. Foodborne diseases through the consumption of traditional fermented foods are not reported frequently, but this may be related, among other things, to a low percentage of people entering healthcare care or weaknesses in foodborne disease surveillance systems. In many parts of the world, especially in Africa and Asia, pathogens such as enterotoxigenic and enterohemorrhagic spp., spp., enterotoxigenic , and have been detected in fermented foods. Therefore, this review, in addition to the positive aspects, presents the potential risk associated with the consumption of this type of products.
在不发达国家和发展中国家，由于贫困，发酵是使用最广泛的保存方法之一。它不仅能延长食品的保质期，还能带来其他益处，包括抑制致病微生物的生长、改善感官特性和产品消化率，并且可以成为功能性微生物的宝贵来源。如今，人们对功能性菌株非常感兴趣，这些菌株除了典型的益生菌菌株外，还可以参与多种疾病、消化系统疾病以及精神疾病的治疗，或者刺激我们的免疫系统。因此，发酵食品和饮料不仅是非洲等传统饮食的一部分，也在世界各地人们的营养中发挥作用。一些产品的发酵过程是在控制不佳或未控制的条件下自发进行的，无需使用明确的发酵剂。因此，尽管这种经济实惠的技术有许多优点，但也可能带来潜在的健康风险。使用劣质原料、制造过程中卫生条件不足、缺乏安全和卫生控制标准会导致食品安全系统无法有效实施，尤其是在低收入和中等收入国家或小规模产品（家庭层面、村庄和小型家庭工业）中。这可能导致食品中存在致病微生物或其毒素，从而引发疾病甚至疫情。此外，不当的加工、储存以及销售条件也会影响食品安全。通过食用传统发酵食品导致的食源性疾病报告并不频繁，但这可能与就医人数比例较低或食源性疾病监测系统薄弱等因素有关。在世界许多地方，尤其是非洲和亚洲，已在发酵食品中检测到诸如产肠毒素和肠出血性大肠杆菌、产气荚膜梭菌、产肠毒素脆弱拟杆菌等病原体。因此，本综述除了介绍其积极方面外，还阐述了食用这类产品所带来的潜在风险。
