Fermented foods are a staple of West Africa

Fermented food is rich in essential minerals like iron, calcium, and potassium. These foods can be used to replace meat at a low cost due to their high content of protein and taste.

Alkalinity helps preserve these fermented food items, as microorganisms that cause food to spoil don’t thrive in alkaline substances.

Some of these foods are not without risk. The way these foods are prepared and the quality of fermentation can pose risks.

As a microbiologist, I have studied fermented alkaline foods from West Africa and raised some safety concerns. I have also offered suggestions on how to make these foods more safe.

Food Safety Risks

Iru, also known as African locust beans (or African locust beans), and other products based on legumes are rich in protein and fiber and provide essential amino acids. Dawadawa is rich in antioxidants, which protect the cells from oxidative stress (cell damage).

But one safety concern is the contamination risk from Mycotoxins can cause acute poisonings or long-term health effects, such as cancer and immune deficiency. Heavy exposure to aflatoxin is a mycotoxin that causes liver damage. It can also cause jaundice, hemorrhage, and edema. A low level of exposure to aflatoxin for a long period may lead to immunosuppression and cancer.

Unregulated Traditional Practices can be a danger to food safety because they can introduce bacteria that can survive in alkaline conditions.

Read more: How does food get contaminated? The unsafe habits that kill more than 400,000 people a year.

Also, fermented food products often use salt as a preservative. Consuming too much salt may adversely affect health and worsen conditions like cardiovascular diseases and stroke.

To minimize the risk of safety of fermented food, it’s important to reduce salt intake and store foods correctly. Check grains and seeds and throw away any that are discolored, moldy, or shriveled. Prevent damage to grains during and before drying and storage.

Food safety requires cooperation and action in five areas, including agriculture, food technology, and nutrition, as well as microbiology and regulation.

Five ways to make fermented foods safer

Agriculture

The quality and safety of fermented food are determined by the “substrate,” such as legumes. When you start fermentation with low-quality substrates, there is a risk that pathogenic bacteria or fungi will be introduced. Or they may produce toxins. The seeds and other agricultural products must be high-quality and safe for human consumption.

Food Technology

Production Conditions must be carefully controlled to ensure a safe alkaline fermentation. A sub-optimal fermentation temperature and time may prevent the production of enzymes that can kill pathogens.

Nutrition

In general, there has been very little research done on the nutritional content of fermented foods. More data is needed on this. The nutritional value of products should be studied, including soil characteristics, the climate, and the maturity of the harvest. The data should be collected, analyzed, and compared throughout the entire process. This includes the farm and the stages of processing and consumption. It would be helpful to have a robust measure of the nutrient composition in order to make recommendations for daily intake.

Microbiology

It is necessary to investigate the safety of specific strains of microorganisms that are used in fermentation. These fermented foods could be identified using Molecular and Genomic tools.

Regulation

West African countries need food regulations, policies, and surveillance to address local challenges. Food safety organizations should educate food handlers on the essentials of microbiology, sanitation, and in relation to their products. It is important to monitor compliance in production, packaging, and on the market.

West African culinary traditions offer an array of tastes and experiences. The unique flavors, textures, and aromas of alkaline fermented food can also have health benefits. Consumers can be confident in the fermented foods of the region by using high-quality substrates and starter cultures. They should also follow good hygiene practices and use the optimal pH and temperature during production.