An evaluation is presented of risk factors associated with fermented foods, in comparison with fresh or alternatively processed foods. Cases of microbial food-borne infection have been reported in association with fresh cheese, sausages, fermented fish and fermented cereals. Another risk involves microbial food intoxications due to mycotoxin contaminated raw materials, production of bacterial toxins or possible mycotoxin production by fungal innoculants. In addition, toxic by-products of fermentation may be produced including ethyl carbamate and biogenic amines. From a food processing point of view, major risk enhancing factors are the use of contaminated raw materials, lack of pasteurization, and use of poorly controlled natural fermentations. Also sub-optimal fermentation starters and inadequate storage and maturation conditions as well as consumption without prior cooking may reduce the safety of fermented foods. In addition to ensuring adequate processing conditions, the development of non-toxigenic starters with ability to antogonize pathogenic microorganisms and to degrade toxic substances needs continued attention.
