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标题：Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods
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作者：Dalin Ly ; Sigrid Mayrhofer ; Julia-Maria Schmidt 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：2
页码：198-216
DOI：10.3390/foods9020198
出版社：MDPI Publishing
摘要：Naturally fermented foods are an important part of the typical diet in Cambodia. However, the food safety status of these products has not been widely studied. The aim of this study was, therefore, to provide an overview of the quality of these foods in relation to microbiology and biogenic amines. Additionally, the obtained results were compared to the habits and practices of Cambodians in handling this type of food. A total of 57 fermented foods (42 fishery and 15 vegetable products) were collected from different retail markets in the capital of Cambodia. Pathogenic Salmonella spp., Listeria spp., and Listeria monocytogenes were not detected in 25 g samples. Generally, less than 102 cfu/g of Staphylococcus aureus, Escherichia coli, Pseudomonas spp., Enterobacteriaceae, and molds were present in the fermented foods. Bacillus cereus group members (500 ppm) and tyramine (>600 ppm) were higher than the recommended maximum levels in respectively four and one of 57 fermented foods, which represents a potential health risk. The results suggest that the production process, distribution, and domestic handling of fermented foods should be re-evaluated. Further research is needed for the establishment of applicable preservation techniques in Cambodia.
关键词：Cambodian fermented foods; microbial characteristics; biogenic amines; food quality; food safety Cambodian fermented foods ; microbial characteristics ; biogenic amines ; food quality ; food safety