2022
DOI: 10.1111/jfs.12973
|View full text |Cite
|
Sign up to set email alerts
|

Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

Abstract: The consumption of raw fish has significantly increased worldwide over the last decade. Fermented and salted fish (FSF), such as feseekh, moloha, and renga, have a great popularity in Egypt, where they are considered the main dishes in different social events and festivities. Although FSF-dishes are popular, they present several health hazards including biological and chemical ones. These hazards are contaminants that might be present in the fish tissues and to be transmitted to humans causing food-borne illne… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1

Citation Types

0
4
0

Year Published

2022
2022
2024
2024

Publication Types

Select...
6

Relationship

0
6

Authors

Journals

citations
Cited by 6 publications
(4 citation statements)
references
References 76 publications
0
4
0
Order By: Relevance
“…However, authors have suggested that the fermentation process is mediated by the endogenous fish enzymes rather than the associated microflora due to the high pH and high salt concentrations. Farag et al (2022) have suggested that future studies will be required to understand the better microbial impact on the quality of fermented and salted fish such as feseekh , moloha , and renga from Egypt [ 54 ].…”
Section: Resultsmentioning
confidence: 99%
“…However, authors have suggested that the fermentation process is mediated by the endogenous fish enzymes rather than the associated microflora due to the high pH and high salt concentrations. Farag et al (2022) have suggested that future studies will be required to understand the better microbial impact on the quality of fermented and salted fish such as feseekh , moloha , and renga from Egypt [ 54 ].…”
Section: Resultsmentioning
confidence: 99%
“…In Egypt, the production of traditional fish products by salting the fish are used as an alternative source of protein as well as being consumed on special occasions (Farag et al, 2022). These fish products (smoked and salted fish and canned tuna) are high not only in protein but also in amino acids, selenium, iodine, phosphorus, potassium, lipid and water-soluble vitamins, such as vitamin A, B and D, with a relatively lower price compared to other meat sources (Morshdy et al, 2022).…”
Section: Introductionmentioning
confidence: 99%
“…Although Egyptian food products have been identified as the source of recent outbreaks, Egypt's annual foodborne illness rate and outbreak rate are currently unknown (EFSA, 2013). Egypt has recently detected a number of cases of foodborne illness involving raw meat and its products (Farag et al, 2022).…”
Section: Introductionmentioning
confidence: 99%