Investigating process parameters during fermentation to make microbial-safe sauerkraut

Principle Investigator/Project Leader:
Amanda Kinchla
Co-Principal Investigator/Co-Project Leader:
Matt Moore
Sponsoring Unit(s): Massachusetts Agricultural Experiment Station, UMass Extension
Department of Project: Food Science Dept.
Project Description

Project Summary:

Lacto-fermented vegetables like sauerkraut, kimchi, and pickles are vegetables that are fermented with the presence of Lactic Acid Bacteria (LAB), which has seen a recent increased consumer demand due to its nutritional benefits. Fermentation, a traditional method of food preservation, presents new business opportunities for farmers and entrepreneurs to reduce waste and extend their selling season by offering value-added foods. However, concerns about food safety have emerged since enacting the Food Safety Modernization Act (FSMA) in 2011, mandating that processors meeting certain criteria establish a food safety plan.

Issues such as under-acidification and microbial contamination have led to outbreaks and recall, underscoring the existing microbial risks and the necessity for rigorous food safety controls. Despite this, there is a notable gap in research on microbial safety and the specific parameters of fermentation that mitigate pathogen survival. This project investigates the process parameters used in the lacto-fermentation of sauerkraut and their effect on the survival of pathogenic bacteria. The project aims to provide technical support to lacto-fermented vegetable processors aiding them in validating their food safety plans.

Project Goals and Objectives:

The long-term goal of this project is to identify process parameters that are commonly used in sauerkraut fermentation to determine controls that will contribute to maintaining food safety.

Objective 1: Investigate the change in chemical characteristics and the microbial community (LAB) of sauerkraut within the fermentation period as a function of different process parameters over time.

Objective 2: Conduct a series of challenge studies to investigate the most effective parameters in reducing or controlling the growth of pathogens.

Relevance:

This work identifies process parameters that are applied during the production of lacto-fermented sauerkraut to achieve optimal fermentation conditions that will influence the survival of pathogens. This work aims to provide technical support for lacto-fermented vegetable processors that need scientific data to support the validation of their process for their food safety plan in compliance with FSMA.

Outputs and Extension Materials:

Conference Presentations

  1. Symposium: Fukuba, J.A., Moore, M.D., Kinchla, A.J. “From Kimchi to Kombucha: Exploring the Diversity of Fermented Foods, Understanding Preventive Control and Navigating the Regulatory Ambiguities.” International Association for Food Protection (IAFP); July 2024; Long Beach, CA, USA.
  2. Poster: Fukuba, J.A., Sela, D.A., Gibbons, J.G., Moore, M.D., Kinchla, A.J. “Influence of Salt Concentration and Starter Culture on Survival of Escherichia coli O157:H7 during Sauerkraut Fermentation.” International Association for Food Protection (IAFP); July 2024; Long Beach, CA, USA.
  3. Poster: Fukuba, J.A., Sela, D.A., Gibbons, J.G., Moore, M.D., Kinchla, A.J. “Influence of Safety Process Parameters on Escherichia coli O157:H7 survival in Sauerkraut Fermentation.” Pioneer Valley Microbiology Symposium (PVMS); Mar 2024; Amherst, MA, USA.
  4. Poster: Fukuba, J.A., Sela, D.A., Gibbons, J.G., Kinchla, A.J. “Safety Process Parameters Changing the Fermentation Conditions of Lacto-fermented Sauerkraut.” The Northeast Center to Advance Food Safety (NECAFS); Jan 2024; Portland, ME, USA.
  5. Poster: Fukuba, J.A., Sela, D.A., Gibbons, J.G., Kinchla, A.J. “Change in Fermentation Conditions of Lacto-Fermented Sauerkraut Produced with Various Food Safety Process Parameters.”International Association for Food Protection (IAFP); July 2023; Toronto, Ontario, Canada.
  6. Poster: Fukuba, J.A., Sela, D.A., Gibbons, J.G., Kinchla, A.J. “Investigating Food Safety Process Parameters for Lacto-fermented Sauerkraut.” Pioneer Valley Microbiology Symposium (PVMS); Mar 2023; Amherst, MA, USA.
  7. Poster: Fukuba, J.A., Sela, D.A., Gibbons, J.G., Kinchla, A.J. “Investigating Food Safety Process Parameters for Lacto-fermented Sauerkraut.” The Northeast Center to Advance Food Safety (NECAFS); Jan 2023; Hartford, CT, USA.
  8. Poster: Fukuba, J.A., Sela, D.A., Gibbons, J.G., Kinchla, A.J. “Investigating Food Safety Process Parameters for Lacto-fermented Sauerkraut.” New England Vegetable and Fruit Conference (NEVF); Dec 2022; Manchester, NH, USA.
  9. Poster: Fukuba, J.A., Sela, D.A., Gibbons, J.G., Kinchla, A.J. “Investigating Food Safety Process Parameters for Lacto-fermented Sauerkraut.” International Association for Food Protection (IAFP); July 2022 - Aug 2022; Pittsburgh, PA, USA.

Acknowledgments:

This material is based upon work supported by the U.S. Department of Agriculture’s National Institute of Food and Agriculture and the National Institute of Food and Agriculture, U.S. Department of Agriculture, the Center for Agriculture, Food and the Environment, the Food Science department at the University of Massachusetts Amherst, under project number MAS00567.​