Ethnic foods of Northeast India: insight into the light of food safety
Abstract Background Traditional and fermented foods are widely consumed by the ethnic population of Northeast India. These foods are not only very nutritious, easily available, and reasonably priced, but also boost immunity and protect from various seasonal infections and have been reported through...
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2024-11-01
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| Online Access: | https://doi.org/10.1186/s12889-024-20672-w |
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| author | Madhuchhanda Das Anup Kumar Ojha Pallab Sarmah Dimpu Gogoi Karma G. Dolma Tapan Majumdar Suranjana Chaliha Hazarika Dilem Modi Goutam Chowdhury Chaitali Konwar Reema Nath Samaresh Das Thandavarayan Ramamurthy |
| author_facet | Madhuchhanda Das Anup Kumar Ojha Pallab Sarmah Dimpu Gogoi Karma G. Dolma Tapan Majumdar Suranjana Chaliha Hazarika Dilem Modi Goutam Chowdhury Chaitali Konwar Reema Nath Samaresh Das Thandavarayan Ramamurthy |
| author_sort | Madhuchhanda Das |
| collection | DOAJ |
| description | Abstract Background Traditional and fermented foods are widely consumed by the ethnic population of Northeast India. These foods are not only very nutritious, easily available, and reasonably priced, but also boost immunity and protect from various seasonal infections and have been reported through several investigations. However, pathogens transmitted by these foods have never been reported. The process of preparation and preservation of fermented traditional foods involves various steps that can prompt contamination risks. Using the Indian Council of Medical Research (ICMR)-FoodNet surveillance data, we report the profile of enteric bacteria and mycotoxin-producing fungal pathogens identified in traditional and fermented food items and their importance in public health. Methods Food samples were collected from rural areas of Assam, Arunachal Pradesh, Tripura, and Sikkim. Bacterial and fungal pathogens were tested as per the standard operating procedure at respective ICMR-FoodNet laboratories and MycoNet laboratory at Assam. Samples were collected under six broad categories: milk products, edible insects, non-vegetarian, legumes/cereals, veggies, and alcoholic beverages. Data compilation was done centrally through a digital data portal. Quality assurance was done by the ICMR-National Institute for Research in Bacterial Infections (NIRBI), Kolkata. Result A total of 1227 samples were collected, among which 78 samples (6.8%) were positive for enteric pathogens, with Bacillus cereus being the most prevalent one (n = 59). Furthermore, 71 fungal isolates were detected from different food categories. The most common mycotoxin-producing fungal genera include Aspergillus [A. fumigatus (n = 7)], Rhizopus [R. arrhizus (n = 13)], and Penicillium (n = 2). Conclusion Traditional foods have immense social, and cultural value and popularity among locals. However, processing, fermentation, and preservation of these foods without any preservatives and refrigerators, increases the possibility of contamination and growth by pathogenic organisms. It is crucial to understand the contamination risk involved during preparation so that the safety of these traditional foods can be ensured and local delicacies can be relished without any fear of foodborne infections and outbreaks, particularly when consumed by masses during festivals. |
| format | Article |
| id | doaj-art-c7cedaa1c9f04e3ebd05a36dcf42d01e |
| institution | OA Journals |
| issn | 1471-2458 |
| language | English |
| publishDate | 2024-11-01 |
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| series | BMC Public Health |
| spelling | doaj-art-c7cedaa1c9f04e3ebd05a36dcf42d01e2025-08-20T02:22:30ZengBMCBMC Public Health1471-24582024-11-0124111410.1186/s12889-024-20672-wEthnic foods of Northeast India: insight into the light of food safetyMadhuchhanda Das0Anup Kumar Ojha1Pallab Sarmah2Dimpu Gogoi3Karma G. Dolma4Tapan Majumdar5Suranjana Chaliha Hazarika6Dilem Modi7Goutam Chowdhury8Chaitali Konwar9Reema Nath10Samaresh Das11Thandavarayan Ramamurthy12Division of Development Research, Department of Health Research (Ministry of Health & Family Welfare), Indian Council of Medical ResearchDivision of Development Research, Department of Health Research (Ministry of Health & Family Welfare), Indian Council of Medical ResearchICMR-RMRCICMR-RMRCDepartment of Microbiology, Sikkim Manipal Institute of Medical Sciences, Sikkim Manipal UniversityAGMCGMCHBPGHICMR-NIRBIAMCHAMCHCDACICMR-NIRBIAbstract Background Traditional and fermented foods are widely consumed by the ethnic population of Northeast India. These foods are not only very nutritious, easily available, and reasonably priced, but also boost immunity and protect from various seasonal infections and have been reported through several investigations. However, pathogens transmitted by these foods have never been reported. The process of preparation and preservation of fermented traditional foods involves various steps that can prompt contamination risks. Using the Indian Council of Medical Research (ICMR)-FoodNet surveillance data, we report the profile of enteric bacteria and mycotoxin-producing fungal pathogens identified in traditional and fermented food items and their importance in public health. Methods Food samples were collected from rural areas of Assam, Arunachal Pradesh, Tripura, and Sikkim. Bacterial and fungal pathogens were tested as per the standard operating procedure at respective ICMR-FoodNet laboratories and MycoNet laboratory at Assam. Samples were collected under six broad categories: milk products, edible insects, non-vegetarian, legumes/cereals, veggies, and alcoholic beverages. Data compilation was done centrally through a digital data portal. Quality assurance was done by the ICMR-National Institute for Research in Bacterial Infections (NIRBI), Kolkata. Result A total of 1227 samples were collected, among which 78 samples (6.8%) were positive for enteric pathogens, with Bacillus cereus being the most prevalent one (n = 59). Furthermore, 71 fungal isolates were detected from different food categories. The most common mycotoxin-producing fungal genera include Aspergillus [A. fumigatus (n = 7)], Rhizopus [R. arrhizus (n = 13)], and Penicillium (n = 2). Conclusion Traditional foods have immense social, and cultural value and popularity among locals. However, processing, fermentation, and preservation of these foods without any preservatives and refrigerators, increases the possibility of contamination and growth by pathogenic organisms. It is crucial to understand the contamination risk involved during preparation so that the safety of these traditional foods can be ensured and local delicacies can be relished without any fear of foodborne infections and outbreaks, particularly when consumed by masses during festivals.https://doi.org/10.1186/s12889-024-20672-wEthnic foodsEnteric pathogensMycotoxinFoodborne infectionsFood safety |
| spellingShingle | Madhuchhanda Das Anup Kumar Ojha Pallab Sarmah Dimpu Gogoi Karma G. Dolma Tapan Majumdar Suranjana Chaliha Hazarika Dilem Modi Goutam Chowdhury Chaitali Konwar Reema Nath Samaresh Das Thandavarayan Ramamurthy Ethnic foods of Northeast India: insight into the light of food safety BMC Public Health Ethnic foods Enteric pathogens Mycotoxin Foodborne infections Food safety |
| title | Ethnic foods of Northeast India: insight into the light of food safety |
| title_full | Ethnic foods of Northeast India: insight into the light of food safety |
| title_fullStr | Ethnic foods of Northeast India: insight into the light of food safety |
| title_full_unstemmed | Ethnic foods of Northeast India: insight into the light of food safety |
| title_short | Ethnic foods of Northeast India: insight into the light of food safety |
| title_sort | ethnic foods of northeast india insight into the light of food safety |
| topic | Ethnic foods Enteric pathogens Mycotoxin Foodborne infections Food safety |
| url | https://doi.org/10.1186/s12889-024-20672-w |
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