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<p>Food safety has been a major concern for fermented foods due to possible contamination from raw materials, foreign substances, and the growth of undesirable pathogenic microorganisms capable of producing harmful metabolites. <i>Masa</i>, a street-vended fermented cereal snack, may pose public health risks, as <i>Shigella</i> spp., <i>Salmonella</i> spp., <i>Pseudomonas</i> spp., <i>Escherichia coli</i>, and <i>Staphylococcus</i> spp. have been detected. In addition, cereals represent a major route of dietary exposure to mycotoxins, which may persist through processing and pose toxicological risks. Traditional <i>Masa</i> fermentation is typically spontaneous and uncontrolled, relying on environmental microflora which contributes to variability in product safety and quality. Flour functionality and final product characteristics are further influenced by cereal type and milling methods. Lack of standardized quality control measures and optimized fermentation processes has been identified as one of the fundamental problems in <i>Masa</i> production. The application of functional starter cultures offers a promising strategy for improving both safety and quality while providing technological, nutritional, and organoleptic benefits. Implementation of Hazard Analysis and Critical Control Point (HACCP) principles, along with routine testing for contaminants and mycotoxins can enhance the safety, consistency, and quality of <i>Masa</i>.</p>

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Microbial, mycotoxin, and quality safety of Masa: a critical review of fermented fried puffed batter

  • 期刊论文

  • 发表日期：

    2026年5月20日

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  • Fatima Abdulkadir,
  • Julian Chukwuemeka Anuonye,
  • Jeremiah David Bala,
  • Samaila James

摘要

Food safety has been a major concern for fermented foods due to possible contamination from raw materials, foreign substances, and the growth of undesirable pathogenic microorganisms capable of producing harmful metabolites. Masa, a street-vended fermented cereal snack, may pose public health risks, as Shigella spp., Salmonella spp., Pseudomonas spp., Escherichia coli, and Staphylococcus spp. have been detected. In addition, cereals represent a major route of dietary exposure to mycotoxins, which may persist through processing and pose toxicological risks. Traditional Masa fermentation is typically spontaneous and uncontrolled, relying on environmental microflora which contributes to variability in product safety and quality. Flour functionality and final product characteristics are further influenced by cereal type and milling methods. Lack of standardized quality control measures and optimized fermentation processes has been identified as one of the fundamental problems in Masa production. The application of functional starter cultures offers a promising strategy for improving both safety and quality while providing technological, nutritional, and organoleptic benefits. Implementation of Hazard Analysis and Critical Control Point (HACCP) principles, along with routine testing for contaminants and mycotoxins can enhance the safety, consistency, and quality of Masa.