Microorganisms and food safety risks associated with indigenous fermented foods from Africa

Anyogu, A., Olukorede, A., Anumudu, C., Onyeaka, H., Areo, S., Obadina, A., Odimba, J.N. and Nwaiwu, O. 2021. Microorganisms and food safety risks associated with indigenous fermented foods from Africa. Food Control. 129 108227. https://doi.org/10.1016/j.foodcont.2021.108227

TitleMicroorganisms and food safety risks associated with indigenous fermented foods from Africa
TypeJournal article
AuthorsAnyogu, A., Olukorede, A., Anumudu, C., Onyeaka, H., Areo, S., Obadina, A., Odimba, J.N. and Nwaiwu, O.
Abstract

Indigenous fermented foods (IFFs) have a long history in Africa and are embedded in cultural norms and practices. Typically, these foods are produced at a small or household scale using indigenous processing technologies. In addition, limited knowledge of good manufacturing and handling practices can lead to production under unhygienic conditions. This results in variations in the quality and safety attributes of IFFs, as spoilage and pathogenic bacteria can be introduced at any stage of the value chain. These foods have an important role in the African diet and can contribute to food security by increasing the availability of cheap, nutritious food and supporting livelihoods. However, the presence of foodborne pathogens and antibiotic-resistant bacteria in IFFs may constitute a health risk to consumers. Therefore, this review presents an overview of the microorganisms associated with IFFs from Africa, focusing on microbial food safety hazards. African indigenous fermented foods offer a vast genetic potential of undiscovered strains that possess valuable technical characteristics. However, IFFs may also serve as vehicles of pathogenic and antibiotic-resistant bacteria and genetic determinants. Significant research and data gaps exist regarding the microbiological safety of these food products, which warrant urgent attention. We propose practical solutions for improving the safety of African IFFs requiring action and collaboration from all stakeholders, including researchers, producers, governmental regulatory bodies, and consumers.

KeywordsAfrica
antibiotic resistance
fermented foods
food safety
lactic acid bacteria
pathogens
Article number108227
JournalFood Control
Journal citation129
ISSN0956-7135
Year2021
PublisherElsevier
Accepted author manuscript
License
CC BY-NC-ND 4.0
File Access Level
Open (open metadata and files)
Digital Object Identifier (DOI)https://doi.org/10.1016/j.foodcont.2021.108227
Publication dates
Published online08 May 2021
PublishedNov 2021

Related outputs

Prospecting for electrochemically-active hydrocarbon degrading microorganisms for use in bioelectrochemical remediation of petroleum hydrocarbons
Yayork, B., Anyogu, A. and Kyazze, G. 2021. Prospecting for electrochemically-active hydrocarbon degrading microorganisms for use in bioelectrochemical remediation of petroleum hydrocarbons. 5th EU-ISMET Conference (Online). Online 13 - 15 Sep 2021

Microbiological hazards associated with food products imported from the Asia-Pacific region based on analysis of the Rapid Alert System for Food and Feed (RASFF) notifications
Dada, A.C, Somorin, Y.M, Ateba, C.B, Onyeaka, H, Anyogu, A., Azman Kasan, N and Odeyemi, O.A 2021. Microbiological hazards associated with food products imported from the Asia-Pacific region based on analysis of the Rapid Alert System for Food and Feed (RASFF) notifications. Food Control. 129 108243. https://doi.org/10.1016/j.foodcont.2021.108243

Bioelectrochemical remediation of petroleum hydrocarbons
Yayork, B., Anyogu, A. and Kyazze, G. 2021. Bioelectrochemical remediation of petroleum hydrocarbons. Society for Applied Microbiology Early Career Scientists conference. Online via Zoom 22 - 26 Mar 2021

Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of a dairy fermented product
Obioha, P., Ouoba, L.I.I., Anyogu, A., Awamaria, B., Atchia, S, Ojimelukwe, P.C, Sutherland, J.P and Ghoddusi, H. 2021. Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of a dairy fermented product. Brazilian Journal of Microbiology. 52, p. 869–881. https://doi.org/10.1007/s42770-021-00461-y

Letter to the Editor: Going beyond Learning and Listening to Meaningful Pursuit of Equity for Black Microbiologists
Adukwu, E., WaKobongo, M., Ekenna, O., Lungu, B, Anyogu, A. and Ujor, V. 2020. Letter to the Editor: Going beyond Learning and Listening to Meaningful Pursuit of Equity for Black Microbiologists. mBio. 11, pp. e02821-20. https://doi.org/10.1128/mbio.02821-20

Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements
Ouoba, L.I.I., Vouidibio-Mbozo, A.B., Anyogu, A., Obioha, P.I., Lingani-Sawadogo, H., Sutherland, J.P., Jespersen, L. and Ghoddusi, H.B. 2019. Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements. International Journal of Food Microbiology. 311, p. 108356 108356. https://doi.org/10.1016/j.ijfoodmicro.2019.108356

The Effects of Quorum Sensing Inhibitors on Multispecies Biofilms of the Oral Cavity
Garner, C., Anyogu, A., Kyazze, G. and Keshavarz, T. 2018. The Effects of Quorum Sensing Inhibitors on Multispecies Biofilms of the Oral Cavity . FST Doctoral Conference 2018. University of Westminster 19 Apr 2018

Potential use of electronic noses, electronic tongues and biosensors, as multisensor systems for spoilage examination in foods
Ghasemi-Varnamkhasti, M., Apetrei, C., Lozano, J. and Anyogu, A. 2018. Potential use of electronic noses, electronic tongues and biosensors, as multisensor systems for spoilage examination in foods. Trends in Food Science and Technology. 80, pp. 71-92. https://doi.org/10.1016/j.tifs.2018.07.018

Investigation of the diversity and safety of the predominant Bacillus pumilus sensu lato and other Bacillus species involved in the alkaline fermentation of cassava leaves for the production of Ntoba Mbodi
Mbozoa, A.B.V., Kobawilaa, S.C., Anyogu, A., Awamariab, B., Louembea, D., Sutherland, J.P. and Ouoba, L.I.I. 2017. Investigation of the diversity and safety of the predominant Bacillus pumilus sensu lato and other Bacillus species involved in the alkaline fermentation of cassava leaves for the production of Ntoba Mbodi. Food Control. 82, pp. 154-162. https://doi.org/10.1016/j.foodcont.2017.06.018

Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri
Ahaotu, N.N., Anyogu, A., Obioha, P., Aririatu, L., Ibekwe, V., Oranusi, S., Sutherland, P. and Ouoba, L. 2017. Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri. Food Microbiology. 66, pp. 165-172. https://doi.org/10.1016/j.fm.2017.04.019

Hanseniaspora jakobsenii sp. nov., a yeast isolated from Bandji, a traditional palm wine of Borassus akeassii
Ouoba, L.I.I., Nielsen, D.S., Anyogu, A., Kando, C., Diawara, B., Jespersen, L. and Sutherland, J.P. 2015. Hanseniaspora jakobsenii sp. nov., a yeast isolated from Bandji, a traditional palm wine of Borassus akeassii. International Journal of Systematic and Evolutionary Microbiology. 65, pp. 3576-3579. https://doi.org/10.1099/ijsem.0.000461

Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo
Ouoba, L.I.I., Mbozo, A.B.V., Thorsen, L., Anyogu, A., Nielsen, D.S., Kobawila, S.C. and Sutherland, J.P. 2015. Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo. International Journal of Systematic and Evolutionary Microbiology. 65, pp. 4256-4262. https://doi.org/10.1099/ijsem.0.000570

Molecular characterisation and antimicrobial activity of bacteria associated with submerged lactic acid cassava fermentation
Anyogu, A., Awamaria, B., Sutherland, J.P. and Ouoba, L.I.I. 2014. Molecular characterisation and antimicrobial activity of bacteria associated with submerged lactic acid cassava fermentation. Food Control. 39, pp. 119-127. https://doi.org/10.1016/j.foodcont.2013.11.005

Survival of inoculated Salmonella on the shell of hens' eggs and its potential significance
Botey-Saló, P., Anyogu, A., Varnam, A.H. and Sutherland, J.P. 2012. Survival of inoculated Salmonella on the shell of hens' eggs and its potential significance. Food Control. 28 (2), pp. 463-469. https://doi.org/10.1016/j.foodcont.2012.05.033

Permalink - https://westminsterresearch.westminster.ac.uk/item/v4yq8/microorganisms-and-food-safety-risks-associated-with-indigenous-fermented-foods-from-africa


Restricted files

Accepted author manuscript

Under embargo until 08 May 2022
Share this
Tweet
Email

Usage statistics

13 total views
1 total downloads
3 views this month
0 downloads this month
These values are for the period from September 2nd 2018, when this repository was created

Export as