Traditional fermented foods are prone to contamination: experts point to the need to balance safety with culture
The HinduFermented foods are one of the most celebrated culinary elements of many North-Eastern cuisines. 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. 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. 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. “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.
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