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