Journal of Food Processing & Technology

Fermented meats and implications in human health: The microbiome connection

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Meredith A J Hullar

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Fermentation has been used as a method of meat preservation in many cultures. Fermentation of meat and fish results
in hydrolyzation of proteins making them more digestible, altering the composition which aids in use of indigestible
components, and in some cases, acting as a source of beneficial bacteria introduced during the fermentation process. The
addition of salts, nitrite, or nitrate influences the preservation process partially through altering the microbial community
involved in fermentation. A recent review of the epidemologic literature shows convincing evidence for a positive association
between processed meat and colorectal cancer; and probable association for salted/fermented fish and nasopharyngeal cancer.
Molecular approaches, that do not rely on culturing bacteria, have shown that the composition and alpha and beta diversity
of the microbiome changes in relation to meat consumption. Curing agents, as well as, hydrolized protein can be metabolized
by human gut bacteria to compounds that are associated with increased risk of disease. N-nitroso compounds (NOC), which
are carcinogens, are formed endogenously from nitrate and nitrite used in the curing process. Upon ingestion of fermented
meat products, hydrolyzed proteins are metabolized to polyamines putrescine, tyramine, histamine, and cadaverine in the
human gut. Putrescine, tyramine, and cadaverine have been shown to potentiate histamine toxicity. Microbial metabolism of
sulfur amino acids and sulfated sugars found in fermented meat products are metabolized by human gut bacteria to hydrogen
sulfide which may be genotoxic. These studies suggest that gut microbial metabolism of fermented meats may influence human
disease risk.

Biography :

Meredith A J Hullar has completed her PhD from Harvard University and Post-Doctoral studies in Civil and Environmental Engineering at University of Washington.
She is currently a Senior Staff Scientist in the Cancer Prevention Department in the Division of Public Health Sciences at the Fred Hutchinson Cancer Research
Center. Her research focuses on the role of the human microbiome in human health as influenced by the microbial metabolism of diet.