Recent advances in food poisoning and respective diseases in baking products

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dc.contributor.authorNegi, Neelam Prabha
dc.contributor.authorAkın, Melekşen
dc.contributor.authorMir, Mudasir Ahmed
dc.contributor.authorNarwal, Parul
dc.contributor.authorDull, Komal
dc.contributor.authorEyduran, Sadiye Peral
dc.contributor.authorYılmaz, Birsen
dc.date.accessioned2025-01-27T18:53:22Z
dc.date.available2025-01-27T18:53:22Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe utilization of sourdough in bread production entails a process of fermentation that is primarily influenced by lactic acid bacteria (LAB) and yeasts. To initiate the fermentation of sourdough, it can be added a microbial starter culture or it can be made through the addition of a mother-dough or mother-sponge that is based on spontaneous fermentation by the endogenous microbiota present mainly in flours mixed with water. This leads to the natural microbial selection of desirable LAB and acid-tolerant yeasts. Sourdough serves as a natural leavening agent for bread, and the by-products generated by LAB and yeast metabolic activity contribute, among other technological features, to a distinctive aroma and flavor profile in the final bread, thereby enhancing its sensory characteristics. However, they are also susceptible to contamination by microbial pathogens that can cause food poisoning and related diseases. Recent advances in this field have led to a better understanding of the microbial pathogens present in sourdough products and the factors that affect their growth. This knowledge has also enabled the development of advanced techniques for detecting and identifying these pathogens, as well as strategies for preventing contamination and minimizing health risks. In this chapter, we will provide an overview of recent advances in food poisoning and respective diseases in sourdough and baking products, in general. We will discuss the microbial pathogens found in sourdough products and the diseases associated with them as well as case studies of recent outbreaks of food poisoning. We will also highlight the latest developments in detection and prevention techniques and discuss future research directions and challenges in this field. Overall, this chapter aims to provide a comprehensive understanding of recent advances in food poisoning and respective diseases in sourdough and baking products, which can inform future efforts to minimize the health risks associated with this popular food item. © 2025 Elsevier Inc. All rights reserved.
dc.identifier.doi10.1016/B978-0-443-18622-6.00007-4
dc.identifier.endpage145
dc.identifier.isbn978-044318622-6
dc.identifier.isbn978-044318623-3
dc.identifier.scopus2-s2.0-85213197402
dc.identifier.scopusqualityN/A
dc.identifier.startpage131
dc.identifier.urihttps://doi.org/10.1016/B978-0-443-18622-6.00007-4
dc.identifier.urihttps://hdl.handle.net/20.500.12428/12691
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofHandbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20250125
dc.subjectbaking products; Food poisoning; foodborne diseases; lactic acid bacteria; pathogens; sourdough
dc.titleRecent advances in food poisoning and respective diseases in baking products
dc.typeBook Chapter

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