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 illnesses, that is, botulism intoxication. For the sake of public health, methods of detecting and controlling these contaminants have been employed to regulate and control fish's safety and quality prior to consumption to ensure their safety and best quality. We highlighted the hazards, detection methods, critical control points, and control measures involved in the production of main Egyptian FSF. In this review, we also compile the research findings from the available literatures, with future perspectives related to the quality needed for producing a safe FSF. Our review concluded that hazard analysis critical control point (HACCP) system could also be utilized as a preventive measure likewise to guarantee FSF's safety to consumers. Future experiments are needed to determine the underlying mechanisms of microbial impact on the quality of FSF and the optimization of the fermentation process.

Immune System and Epidemics: The Role of African Indigenous Bioactive Substances

“…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 ].…”

Prevalence, Virulence Determinants and Antimicrobial Resistance Genes of Staphylococcus aureus Strains Isolated from Retail Market Fish and Their Handlers in Egypt

“…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).…”

Curcumin nanoparticles as a natural antioxidant and antimicrobial preservative against foodborne pathogens in processed chicken fingers

“…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).…”