Are There Health Risks with All Fermented Foods? Why Can We Consume Some Fermented Foods, but Not Others?
Do you love a warm slice of sourdough bread with a little butter and a whisper of honey? What about some blue cheese or gorgonzola sprinkled in a salad or on a burger? Is yogurt a part of your daily regimen or do you love pickles? Perhaps you like a glass of Cabernet or Chardonnay with dinner or just to relax. Maybe you realize it, maybe you don’t, but they’re all examples of fermented foods. What is fermentation and what does it do to food and beverages? Why is it that some foods and beverages seem to get only better with fermentation and others need to be thrown out? Are there health risks with any type of fermentation?
What Is Fermentation?
Though the precise chemical process involved in fermentation is complex and the scientific definition of fermentation has evolved over time, at it’s most fundamental level, fermentation is a chemical reaction in which one substance breaks down into a more basic substance. Fermentation is an anaerobic process, which means that it happens only in the absence of oxygen. During fermentation, certain microorganisms, typically yeast or bacteria, cause a chemical reaction that breaks down certain types of substances, mostly sugars, and releases byproducts, such as carbon dioxide.
Fermentation offers a wide range of benefits:
- Because it breaks certain foods and beverages down, it can make them easier to metabolize or digest
- It can produce certain types of acids that act as preservatives, extending the life of many foods
- Certain types of fermentation can increase the protein concentration of food
- Fermentation also adds a distinct flavor to food
Why Are Some Fermented Foods Okay to Eat and Others Potentially Dangerous?
A number of factors can determine whether fermented food will be safe or may pose risks:
- The type of bacteria used to create fermentation—As a general rule, most bacteria that produces safe foods is a form or lactic acid, commonly found in decomposing plants and milk products. Unsafe or unhealthy bacteria includes pathogens such as Salmonella and E. coli, typically associated with infected meat or animals, untreated water or unpasteurized milk products.
- How the fermented foods were stored—Fermentation can be extremely temperature sensitive, particularly when exposed to warmer temperatures, which can promote the growth of unhealthy bacteria. In addition, even though fermentation can make some foods more resistant to spoilage, there’s always the risk of cross-contamination. Fermented foods should be stored separately in airtight containers.
Is Mold Always a Bad Sign on Food?
Absolutely not. Many types of mold are harmless and can simply be removed from food. As a general rule, the denser and firmer the food, the less likely that a spot of mold will require that you throw away everything. For example, mold on hard cheese, such as cheddar or parmesan, can easily be excised, with the remaining cheese posing little health risk. Furthermore, the higher the moisture content, the more likely the entire item will be contaminated. Soft fruits, breads, yogurt and some soft cheeses are often not safe.
