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 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

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SUBMITTER: Das M 

PROVIDER: S-EPMC11585955 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature