Dr. Brian Nummer PhD

FOOD-SAFETY.GURU

Category: Fermentations

Tempeh Food Safety

Traditional tempeh is made from mold fermented soybeans. Whole soybeans are soaked, dehulled, cooked, cooled, and fermented. Specialty tempeh may include other sources of starches such as beans or whole grains. From a food safety perspective, tempeh is analogous to the hazards of sushi rice. Sushi rice is soaked and cooked with the intention of […]

Black Garlic – food safety

Black garlic is “hot fermented” fresh garlic (Allium sativum) has been produced in several Asian cultures for centuries.  Full bulb garlic is kept at a controlled high temperature (60–90°C | 140-195°F) and high humidity (80–90%) for a week to several months.  A Maillard reaction (browning) turns the garlic its black color.  Natural biota (bacteria and […]

Fermentation culture safety

Okay.  I have been asked many times what verifications are there that a particular fermentation culture is safe, “clean” or “pure”?  Whether its yogurt, kefir, sourdough, kombucha, buttermilk, cheese, or koji; the question remains. For the most part, natural fermentations are quite rigorous and the true culture organisms predominate.  If foodborne illness organisms get into […]