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Fermented foods are one of the most celebrated culinary elements of many North-Eastern cuisines. They have cultural, ethnic, geographic, and health attributes. However, they are also very vulnerable to contamination, according to a recent study by the Indian Council of Medical Research (ICMR).
In the peer reviewed research paper titled ‘ Ethnic Foods of Northeast India: Insight into the Light of Food Safety ,’ the authors highlight the pressing concerns of food safety associated with these traditional preparations of fermented foods. The study, conducted from October 2023 to March 2024, surveyed 1,227 food samples across Assam, Arunachal Pradesh, Tripura, and Sikkim. Researchers identified a 6.
8% prevalence of pathogens in the samples, with Bacillus cereus emerging as the most common contaminant. Other pathogens, including Staphylococcus aureus and Listeria monocytogenes , were also detected. The role of fermentation in North-Eastern cuisine Fermentation is an ancient technique of preserving food.
It is a natural process through which microorganisms like yeast and bacteria convert carbohydrates into alcohol or acids. These act as natural preservatives, giving fermented foods their distinct tartness. Fermentation, says Chef Atul Lahkar, Vice-President, North-East India Chef Association, and owner of Heritage Khorikaa Restaurant, is not just a preservation method but a way of life in the North East.
“This is a huge part of our traditional foods. From Erumba in Manipur to Akhuni in Nagaland and Xukuti in Assam, each fermented dish carries a story of the people, their environment, and their cultural identity.” Their rich heritage apart, fermented foods are very nutritious.
Madhuchhanda Das, first author of the research paper said fermented foods boosted immunity and protected those who consumed them from various seasonal infections. “Many investigations have shown the health benefits of fermented foods. They are widely consumed by the ethnic populations of Northeast India.
These foods are easily available, and reasonably priced as well.” Additionally, many of these traditional food items are reported to have other benefits like antioxidant, anti-inflammatory properties, as well as insulin regulating and glycemic inhibiting properties. Their rich heritage apart, fermented foods are very nutritious The contamination risks The process of preparation and preservation of fermented traditional foods involves various steps that can prompt contamination risks.
Many of these foods like fermented bamboo shoots, fish, rice beer, leaves, radish, among other food are made using traditional methods, recipes and processes passed down through generations. There is natural fermentation, and sometimes smoking and salting is also involved in the process, with the use of minimal preservatives. Sometimes hygiene takes a hit along the way, and the absence of refrigeration alongside changing climatic conditions adds to the risk of contamination.
The ICMR study found that the majority of contamination cases were caused by Bacillus cereus , a foodborne bacteria that is known to cause severe gastrointestinal distress. The safety profile of these foods is further complicated by the presence of fungal pollutants, such as Aspergillus and Rhizopus . For instance, Aspergillus fumigatus can produce mycotoxins that can cause long-term health problems.
The increasing incidence of antibiotic resistance when it comes to treating these diseases is a further cause for concern. Tests revealed that strains of Bacillus cereus were resistant to popular antibiotics including ampicillin and ceftazidime. Gitika Saikia, founder of Gitika’s PakGhor, a curator of North-East food shed insight into this rising concern and told The Hindu , “Traditionally, after fermenting food, it was placed in the kitchen where the fire was always on, and this kept smoking the fermented food, which helped enhance its natural preservation.
However, things have now changed with modernisation, and this can cause food to rot or develop fungi.” Citing an example of how her own batch of bamboo shoot caught fungus. Ms.
Saikia said, “With climate change causing flutuating temperatures in our part of the world, I have recently encountered a thick layer of black fungus on top of my fermented bamboo shoots. This was never the case a few decades ago.” Consuming foods with fungus or attempting to remove the fungal layer and then consuming them could cause serious health issues, she pointed out.
Balancing safety while preserving tradition The research paper highlighted the immediate need to ensure food safety in the fermented foods of North-Eastern states, where such traditional culinary dishes are most prevalent. In an effort to find a better balance between traditional culinary practices and food safety, the researchers have started an initiative. They stated, “We have already taken the initiative to create a network with State Health Authorities (SHA), and the Integrated Disease Surveillance Programme (IDSP) in the region and established a chain of regional centers to conduct surveillance, testing, outbreak investigations, and awareness programmes in this area to ensure public health safety.
” As Dr. Das said: “The risk can be reduced by creating awareness about food safety in the community. Knowledge and health guidelines based on scientific evidence could be gamechangers for this region.
” Recommendations given by Chef Atul to tackle this ongoing issue include validating traditional fermentation methods through scientific research and providing financial and technical support for innovation in traditional processes. Leveraging fermentation as an economic opportunity, empowering youth and local communities can also help with the issue, he pointed out. “Fermentation is a cornerstone of culinary traditions in Northeast India, offering a unique blend of history, flavor, and nutrition.
” He further added that while contamination risks are an inherent concern in any food preparation process, traditional fermentation practices, when done correctly, stand as a testament to the ingenuity and wisdom of indigenous communities. Published - December 30, 2024 02:32 pm IST Copy link Email Facebook Twitter Telegram LinkedIn WhatsApp Reddit Assam / Arunachal Pradesh / Tripura / Sikkim / food safety / nutrition and diet / health / medical research.
