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

Abstract

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.

Keywords

• Fermented foods
• foodborne pathogenic microorganisms
• hazards analysis
• control