Fermented vegetable products are exploding (sometimes literally!) in popularity across the United States. Products range from imported 'traditional' fermentations to novel 'craft' fermented vegetables being prepared and/or sold at farmers markets, restaurants, grocery stores, and other retail establishments. For many small producers, retail operators, consumers, and regulators, key questions about the safety of these products remain unanswered. This symposium will, therefore, address questions about what constitutes a properly (safely) fermented product. The discussion will focus on questions about: are some products more hazardous than others? Is botulism a concern? What is the role of salt, pH and bacterial competition in fermentation safety? What factors should be considered as critical limits or controls for fermentations such as kimchi, kombucha, tempeh and others? Attendees will learn about the variety of products marketed today from a research, regulatory, and retail food safety perspective.

Presentations