7 Principles of safety of food by the fermentation process

Preserving foods by fermentation is both an art and a science that has made important contributions to human diets for thousands of years—and continues to do so today. In essence, fermentation is a form of cultivation that helps make the nutrients naturally present in the food more digestible, palatable, and widely available than would be possible without it. Thus, when we ferment foods to make them more nutritious and digestible, we are culturing them—and culture, by definition, means there’s a certain level of sophistication involved.

Safety of Fermented foods  With all the talk of bacteria and pathogens, you may be wondering about the taste of food made with bacteria and whether it’s safe to eat. What makes them safe for consumption? There are several principles at work

Principle #1: Lactic Acid. The proliferation of desirable microorganisms prevents food from becoming overgrown with unhealthy microbes. Because pathogens are less able to thrive in an acidic environment, the lactic acid by-product of Lacto-fermentation helps protect against disease-causing microorganisms by lowering the body’s pH.

Principle #2: Alcohol. Alcohol fermentations produce ethanol, which is germicidal; these foods also have longer shelf lives.

Principle #3: Acetic Acid. The production of acetic acid extends preservation even beyond that of ethanol. Depending on the amount, acetic acid can inhibit pathogenic bacteria from reproducing or even kill the bacteria altogether. That is why vinegar is such a common commercial condiment for pickling and preserving vegetables. (It’s also why it makes for such a good household cleaner!)

Principle #4: yeast. When yeast leavens (raises) bread, the carbon dioxide by-product creates an anaerobic environment (without oxygen). When baked, the carbon dioxide leaves a dry surface on the bread that can’t be invaded by pathogens. The baking process itself kills microorganisms in the bread, adding to its overall safety.

Principle #5: Mould. Mould fermentations result in antibiotic activity that inhibits putrefying organisms. Molds produce enzymes, and the enzymes act as fermentation catalysts that break down food for the molds to eat.

Principle #6: Alkaline Fermentations. Bacillus subtilis are the main microorganisms involved in alkaline fermentation, which breaks down proteins and releases ammonia. This ammonia results in an increased pH, and the high pH and excess ammonia inhibit pathogenic and spoilage microorganisms from invading.

Principle #7: Salt. Adding salt to foods high in protein causes a chemical breakdown that inhibits spoiling and food poisoning, and produces savoury sauces and pastes.

The amount of nutrients available in the average adult diet has declined over the past few decades as we have moved further away from our traditional food roots. Fortunately, we have the power to change this by selecting from a variety of healthful, fresh foods that nourish our bodies with essential vitamins, minerals, protein, carbohydrates, fats, and enzymes.

It’s important that you select healthful foods from five basic food groups to get the nutrients your body needs. When you start with a core of healthful food groups—dairy, grains and legumes, vegetables and fruits, meats and fish, and healthful fats—fermentation simply amplifies the best these foods have to offer.