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the closure. A pasteurization step may be employed (52);
regardless, a hermetic seal must be maintained throughout
storage and distribution. Records related to container size
and thermal process time and temperature (if employed)
should be kept and must link back to records related to
ingredients and the fermentation process itself, e.g., batch
logs. Since federal regulations do not consider shelf-stable
fermented foods to be 'acidified', businesses do not have
to file forms 2541 or 2541e with the FDA for shelf-stable
fermented vegetable products (56, 57).
CP3 [alternate]: refrigerated storage
If the fermented product is not heat processed, metabolic activity of the LAB may continue in the fermentation
vessel, albeit at a reduced rate under refrigeration. Fully fermented vegetable products contain intrinsic factors which
help ensure safety, and therefore these products should not
be subject to time-limiting standards for holding product,
such as date marking (54). Fermented vegetable products
are considered ready-to-eat foods, and an SOP for packaging and labeling would outline safe handling practices,
especially related to hand hygiene, to prevent contamination and help ensure public health. Labeling standards and
lot coding information must be addressed when packaging
the final product for sale.
Miscellaneous CPs
Other food safety measures would be outlined in additional SOPs, e.g., an SOP that sets supplier specifications
for raw agricultural products used in production of fermented vegetables. Vegetables should be grown in align-

ment with Good Agricultural Practices (GAPs) and harvested, transported, and stored to maintain safety and quality.
Receiving, production, and distribution records should be
maintained that allow for traceback and to support recall
procedures. Additionally, sanitation activities and employee
health and hygiene practices that prevent the introduction
of pathogens into product should be developed.
CONCLUSIONS
This paper is intended to serve as a guide for small processors in the application of food safety control principles to
traditional vegetable fermentations. The inherent safety of
traditionally fermented cabbage, pepper, and cucumber products is due to accumulated acid content achieved over time.
Certain processing parameters, notably NaCl content and
fermentation time and temperature, support the necessary
pH reduction. Other, nontraditional fermentation processes
are less well understood, e.g., those used for producing lightly
fermented products and the fermentation of carrots, beets
and other vegetable tissues, where intrinsic factors such as
buffering capacity may impact safety to a different degree.
Manufacture of a wide array of fermented foods is generally
being driven by consumers' desire for culturally relevant
foods and foods with purported health properties. There is a
need, therefore, to develop relevant science that would speak
to emerging trends in food fermentation.
ACKNOWLEDGMENTS
Our thanks are extended to Dr. Marissa Bunning,
Colorado State University, for providing valuable resource
information.

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