- Title
- Food safety considerations in the production of traditional fermented products : Japanese rice koji and miso
- Creator
- Allwood, Joanne; Wakeling, Lara; Post, Laurie; Bean, David
- Date
- 2023
- Type
- Text; Journal article; Review
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/197225
- Identifier
- vital:18809
- Identifier
-
https://doi.org/10.1111/jfs.13048
- Identifier
- ISSN:0149-6085 (ISSN)
- Abstract
- While established in Asia, rice koji and miso are fermented foods that are becoming more popular in western countries. They have been shown to contain a variety of microorganisms, consisting of bacteria, yeasts, and fungal species. Many contemporary miso varieties are not pasteurized as consumers are looking for more natural products, and/or have the desire to consume fermented foods containing live microorganisms. While correctly prepared fermented foods are rarely associated with food safety outbreaks, incidences have been recorded. On these occasions, pathogenic, or spoilage microorganisms were introduced into the products from external sources such as the raw material or the processing environment. Consequently, hygiene and fermentation conditions need to be carefully monitored to ensure food safety. Furthermore, many of the production steps during koji and miso manufacture do not fit into contemporary food safety guidelines for foods. Although pH is a required food safety hurdle for fermented foods, this does not apply to nonacidic foods such as koji or miso. This review focuses on control of microbial pathogens and discusses the processes of miso fermentation, and how fermentation of rice koji and miso fits with current food safety hurdles in western countries. © 2023 The Authors. Journal of Food Safety published by Wiley Periodicals LLC.
- Publisher
- John Wiley and Sons Inc
- Relation
- Journal of Food Safety Vol. 43, no. 4 (2023), p.
- Rights
- All metadata describing materials held in, or linked to, the repository is freely available under a CC0 licence
- Rights
- http://creativecommons.org/licenses/by/4.0/
- Rights
- Copyright © 2023 The Authors
- Rights
- Open Access
- Subject
- 3006 Food sciences
- Full Text
- Reviewed
- Funder
- Joanne G. Allwood is supported by a Vice‐Chancellor & President Scholarship stipend, and an Australian Government Research Training Program Fee‐Offset scholarship through Federation University Australia. Open access publishing facilitated by Federation University Australia, as part of the Wiley ‐ Federation University Australia agreement via the Council of Australian University Librarians.
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