Detection of Potential Microbial Contaminants and Their Toxins in Fermented Dairy Products: a Comprehensive Review

污染 背景(考古学) 生物技术 人类健康 发酵 生物 业务 食品科学 环境卫生 医学 生态学 古生物学
作者
Alaa S. El-Sayed,Hany Ibrahim,Mohamed A. Farag
出处
期刊:Food Analytical Methods [Springer Nature]
卷期号:15 (7): 1880-1898 被引量:1
标识
DOI:10.1007/s12161-022-02253-y
摘要

Abstract Fermented dairy products are dominant constituents of daily diets around the world due to their desired organoleptic properties, long shelf life, and high nutritional value. Probiotics are often incorporated into these products for their health and technological benefits. However, the safety and possible contamination of fermented dairy products during the manufacturing process could have significant deleterious health and economic impacts. Pathogenic microorganisms and toxins from different sources in fermented dairy products contribute to outbreaks and toxicity cases. Although the health and nutritional benefits of fermented dairy products have been extensively investigated, safety hazards due to contamination are relatively less explored. As a preventive measure, it is crucial to accurately identify and determine the associated microbiota or their toxins. It is noteworthy to highlight the importance of detecting not only the pathogenic microbiota but also their toxic metabolites so that putative outbreaks can thereby be prevented or detected even before they cause harmful effects to human health. In this context, this review focuses on describing techniques designed to detect potential contaminants; also, the advantages and disadvantages of these techniques were summarized. Moreover, this review compiles the most recent and efficient analytical methods for detecting microbial hazards and toxins in different fermented dairy products of different origins. Causative agents behind contamination incidences are also discussed briefly to aid in future prevention measures, as well as detection approaches and technologies employed. Such approach enables the elucidation of the best strategies to control contamination in fermented dairy product manufacturing processes.
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