Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India

Food Control

Volumn 18, Issue 11, 2007, Pages 1405-1411

  Roy, Arindam ^a   Moktan, Bijoy ^a   Sarkar, Prabir K ^a  

^a UNIVERSITY OF NORTH BENGAL   (India)

Author keywords

Foodborne pathogens; Legume fermented food; Microbiological safety

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CLOSTRIDIUM PERFRINGENS; ENTEROBACTERIACEAE; ESCHERICHIA COLI; SALMONELLA; SHIGELLA; STAPHYLOCOCCUS AUREUS;

EID: 34247631160     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2006.10.001     Document Type: Article

References (26)

1. Adams M.R., and Moss M.O. Food microbiology (1995), The Royal Society of Chemistry, Cambridge
2. Adams M.R., and Nicolaides L. Review of the sensitivity of different foodborne pathogens to fermentation. Food Control 8 (1997) 227-239
3. Aidoo K.E., Nout M.J.R., and Sarkar P.K. Occurrence and function of yeasts in Asian indigenous fermented foods. FEMS Yeast Research 6 (2006) 30-39
4. Antai S.P., and Ibrahim M.H. Micro-organisms associated with African locust bean (Parkia filicoidea Welw.) fermentation for 'dawadawa' production. Journal of Applied Bacteriology 61 (1986) 145-148
5. Banerjee M., and Sarkar P.K. Microbiological quality of some retail spices in India. Food Research International 36 (2003) 469-474
6. Banerjee M., and Sarkar P.K. Growth and enterotoxin production by spore-forming bacterial pathogens from spices. Food Control 15 (2004) 491-496
7. Beumer R.R. Microbiological hazards and their control: bacteria. In: Adams M.R., and Nout M.J.R. (Eds). Fermentation and food safety (2001), Aspen Publishers, Gaithersburg, Maryland 141-157
8. Campbell-Platt G. Fermented foods of the world - a dictionary and guide (1987), Butterworth, London
9. Desai B.B., and Salunkhe D.K. Dhokla and khaman. In: Reddy N.R., Pierson M.D., and Salunkhe D.K. (Eds). Legume-based fermented foods (1986), CRC Press, Boca Raton, Florida 161-171
10. FDA. FDA bacteriological analytical manual. 6th ed. (1984), Association of Official Analytical Chemists, Arlington, Virginia
11. Han B.-Z., Beumer R.R., Rombouts F.M., and Nout M.J.R. Microbiological safety and quality of commercial sufu - a Chinese fermented soybean food. Food Control 12 (2001) 541-547
12. Hohmann E.L. Nontyphoidal salmonellosis. Clinical Infectious Diseases 32 (2001) 263-269
13. ICMSF (International Commission on Microbiological Specifications for Foods). Microorganisms in foods. I. Their significance and method of enumeration. 2nd ed. (1978), University of Toronto Press pp. 131-133
14. Johnson K.M. Bacillus cereus in food-borne illness - an update. Journal of Food Protection 47 (1984) 145-153
15. Joshi N., Godbole S.H., and Kanekar P. Microbial and biochemical changes during dhokla fermentation with special reference to flavour compounds. Journal of Food Science and Technology 26 (1989) 113-115
16. Nout M.J.R. Fermented foods and food safety. Food Research International 27 (1994) 291-298
17. Nout M.J.R., Bakshi D., and Sarkar P.K. Microbiological safety of kinema, a fermented soya bean food. Food Control 9 (1998) 357-362
18. Nout, M. J. R., Sarkar, P. K., & Beuchat, L. R. (in press). Indigenous fermented foods. In M. P. Doyle, & L. R. Beuchat (Eds.), Food microbiology: Fundamentals and frontiers (3rd ed.). Washington, DC: ASM Press.
19. Samson R.A., Van Kooji J.A., and De Boer E. A survey of microbiological quality of commercial tempeh in the Netherlands. Journal of Food Protection 50 (1987) 92-94
20. Sandhu D.K., and Soni S.K. Microflora associated with Indian Punjabi warri fermentation. Journal of Food Science and Technology 26 (1989) 21-25
21. Sarrias J.A., Valero M., and Salmerón M.C. Enumeration, isolation and characterization of Bacillus cereus strains from Spanish raw rice. Food Microbiology 19 (2002) 589-595
22. Shurpalekar S.R. Papads. In: Reddy N.R., Pierson M.D., and Salunkhe D.K. (Eds). Legume-based fermented foods (1986), CRC Press, Boca Raton, Florida 191-217
23. Soni S.K., and Sandhu D.K. Fermented cereal products. In: Joshi V.K., and Pandey A. (Eds). Biotechnology: food fermentation Vol. 2 (1999), Educational Publishers, Ernakulam 895-949
24. In: Speck M.L. (Ed). Compendium of methods for the microbiological examination of foods. 2nd ed. (1984), American Public Health Association, New York
25. In: Steinkraus K.H. (Ed). Handbook of indigenous fermented foods. 2nd ed. (1996), Marcel Dekker, New York
26. Yadav U., Zende R.J., and Sharma P.C. Occurrence of Salmonella in some dehydrated vegetable samples. Journal of Food Science and Technology 40 (2000) 207-209