Nutritional Variability, Effects and Safety of Smoked Meat in Developing Countries.

Abstract

Abstract: Fermentation processes are believed to have been developed over thousands of years in order to preserve food for times of scarcity, to impart desirable flavour to foods, and to reduce toxicity. A diversity of fermented products, including porridges, beverages (alcoholic and non-alcoholic), breads and pancakes, fermented meat, fish, vegetables, dairy products and condiments are produced from both edible and inedible raw materials in many countries. Today, fermentation is still widely practised as a household or rural-level technology in many developing countries, but comparatively very few operations are carried out at an industrial level. Fermentation is a low-input enterprise and provides the vast population of developing and under developed nations characterised by limiting purchasing power, access to safe, inexpensive and nutritious foods. The tradition of fermented beverages is long embedded in many cultures, and despite traditional production technologies remaining, there is potential for extension services to introduce some improved methods, particularly those for hygiene and safety. Microorganisms associated with these fermentative processes include Rhizopus oryzae, Saccharomyces cerevisiae, Aspergillus flavus, Penicillium funiculosum, Penicillium citrinum, Giberella fujikuroi and Botryodiplodia theobromae. Traditional methods for fermentation that yielded alcoholic beverages in developing countries and indeed Africa has long been in existence-since prehistoric times. Amongst these are burukutu and pito (majorly in Western Africa), Palm wine (Sub-Saharan Africa), ‘Urwaga’ in Kenya, ‘Kasiksi’ in DR Congo, ‘Urwagwa’ in Rwanda and Burundi, Tej in Ethiopia, ‘Mes’ in Eritrea. Although there are some health concerns attributed to the production of these traditionally fermented alcoholic drinks, standardization of procedures and proper hygienic practices can effectively control these health threats.