Fermentation and pathogen control: a risk assessment approach
Martin Adams a,*, Robert Mitchell b
a-School of Biomedical and Life Sciences, University of Surrey, Guildford, Surrey GU2 7XH, UK
b-Environmental Surveillance Unit, PHLS Communicable Disease Surveillance, Centre, 61 Colindale Avenue, London NW9 5EQ, UK
Received 10 March 2002; received in revised form 2 April 2002; accepted 10 April 2002

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.
2002 Elsevier Science B.V. All rights reserved.
Keywords: Risk assessment; Lactic acid bacteria; Fermented foods; Food safety



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