Post on 07-Mar-2018
Kombucha and Fermented Foods... Are they safe in retail?
Cindy Rice, RS, MSPH Eastern Food Safety
MHOA CONFERENCE HYANNIS, MA October 22, 2015
Fermented Foods
Food preservation worldwide Kimchi . Sauerkraut . Vegetables . Seafood . Meats
Proteins. Sauces . Breads . Cereals
Kombucha … Fermented tea
What are the hazards?
Biological Clostridium botulinum Clostridium perfringens
Bacillus cereus Mold
Chemical Acetic acid, Alcohol
Physical Environmental, processing
The Process Boil distilled water
Add: Organic sugar +Black tea
Cool mixture. Add SCOBY
(Symbiotic Culture of Bacteria and Yeast= Starter culture)
Fermentation stage
• 7-10 days • 60-70° F • Covered with clean cloths • Food grade containers
Science of Kombucha- Fermented tea
Yeast reacts with sugar to produce alcohol
Bacteria reacts with alcohol to produce acetic acid
Result: y Fermented tea beverage y Tangy, slightly acidic y Health claims
Acidity pH meter
Critical limit < 4.2 pH
Specific gravity (alcohol) Hydrometer
Critical limit .5 – 2%
Monitoring
y Transfer tea to containers
y Tightly covered, food grade
y Store at 41° F or below
Packaging and Service Options
Pasteurization at 180° F Store in sanitized containers, shelf-stable
Shelf-life 2 years (quality)
or
Unpasteurized Store at 41° F or below
Sold by glass, in sanitized Growlers, vessels, other containers Shelf-life 3-6 months (quality)
Variance recommended...HACCP plan
Objectives
y Cooking- pathogen destruction y Acidification- spore-formers outgrowth y Protection from hazards y Packaging and storage safety
Fermented vegetables… HACCP plan required for Low acid foods
Control measures
y Acidification: Prevent outgrowth of spore-formers
y Protection: from cross contamination and physical hazards
y Packaging and Storage safety
No cook… Lacto-fermentation process
SALT added to preserve foods 1-25% concentration (No Vinegar)
y Salt draws out moisture y Starts Fermentation process by Lactic acid producing bacteria (Lactobacilli)
y Bacteria act on plant sugars Lactic acid + CO2
Fermentation process
y In covered container 65° – 80° F 1 week – 2 months
y Achieve pH < 4.0 pH (Lactic acid)
monitored by pH meter
Fermented product properties
Lactic acid prohibits: Pathogens, spoilage microorganisms microbial toxin production SALT prohibits: Pathogens, spoilage microorganisms SALT does NOT affect: Lactic acid-producing bacteria Valued for Probiotics (eg, Lactobacillus acidophylus)
Storage
Refrigerate at 41° F or below . Slows fermentation
Shelf-life ~ 2 years
Fermented meats and other foods you might see…
What are the hazards?
Biological E. coli 0157:H7 Staphylococcus aureus Clostridium Salmonella Bacillus cereus Parasitics, mold
Chemical Microbial toxins Aflatoxins, alcohols
Physical Environmental Processing
Dry Fermented Sausage (most salami, pepperoni) HACCP plan required Controls required to achieve Shelf stability • pH <5.3 • Aw .85 - .93 • Dried to remove 25-50% moisture • MPR 1.9:1 • Not heat treated
(usually) • Fermented at < 41°F
Cured Whole meat cuts HACCP plan required Controls • Dry curing process (no
cook) • Addition of Erythorbates,
Nitrite, Phosphates, Citric acid, spices
• 2+ months • Curing occurs at < 41 F
Filled Borags Meat, spinach and/or cheese pastry turnovers
TCS foods • Fully cooked product • Storage < 41 F 7 days or Freeze until use • Time as a Public Health
Control… Discard if on display 4 hours or more
References
Kombucha FDA 2013 Food Code, Annex 6 for Special Processes Kombucha Brewing: Risk Analysis Hummer BA, J. Env. Hlth, Vol. 76, 2013 CFR 21, FDA labeling guidance document
Fermented foods FDA Special Processes at Retail USDA Agricultural Research Service, Fermented vegetables, Breidt F, 2012 Fermentation and Food Safety. Adams, M, 2006 Making Fermented Pickles. Schafer, W., Univ. of MN Dept of Food Science and Nutrition, 2014