History of Natto and Its Relatives (1405-2012 - SoyInfo Center

method of Van Soest: kinako, natto, akadashi miso, Hatcho
miso, and okara. Pectin, the main indigestible polysaccharide
of soluble DF, and crude fi ber, were also determined.
Okara had the highest total DF value. Miso and natto, both
fermented foods, were low in hemicellulose and pectin.
Kinako was remarkably high in neutral detergent fi ber
(NDF). Address: Showa Women’s Univ., 1-7, Taishido,
Setagaya-ku, Tokyo 154, Japan.
1139. Perez, Oswaldo. 1986. La soya en la alimentacion
humana [Soya in human nutrition]. La Era Agricola (Merida,
Venezuela) No. 0. May. p. 14-15. [1 ref. Spa]
• Summary: Shows how soya makes most effi cient use
of the earth’s ability to produce protein. Address: Granja
Tierra Nueva, Aldea San Luis, La Azulita, C.P. 5102, Estado
Merida, Venezuela.
1140. U.S. Food and Drug Administration, Center for
Food Safety and Applied Nutrition, Retail Food Protection
Branch. 1986. Defi nitions–Potentially hazardous food
(Leafl et). In: Retail Food Protection: Program Information
Manual. Washington, DC. Part 6–Inspection. Chap. 01–Code
Interpretations. Number 1-102(q). 15 pages. 9 May 1986. [21
ref]
• Summary: This is an update, revision, and expansion
of similar documents from 1984 and 1985. It contains an
update of 1-102 (q)–Soy Protein Products Considered to be
Potentially Hazardous Foods (5/23/84). “Question: What
are the factors that can be used to determine whether or
not a food is potentially hazardous.” Contents: Discussion.
“Classifi cation of foods: Foods can be classifi ed into two
major categories–animal and plant. There are four logical
groups within the animal category: (1) meat and meat
products, (2) poultry and eggs, (3) fi sh and fi shery products,
and (4) milk and milk products. Likewise there are four
groups within the plant category: (1) cereals and cereal
products, (2) sugar and sugar products, (3) vegetables
and vegetable products, and (4) fruit and fruit products.
In addition to the eight groups, there are lesser groups
that include products such as spices, fl avoring materials,
nutmeats and synthetic ingredients. Practically all foods in
the animal category are potentially hazardous. That is, they
are typically encountered in a form capable of supporting
the rapid and progressive growth of infectious or toxigenic
microorganisms or the slower growth of Clostridium
botulinum.” Exceptions are then listed.
“It is the plant products category that causes much of the
confusion and uncertainty. These foods are widely believed
to be non-potentially hazardous. Yet foodborne illness data
clearly establish that such foods are sometimes in a form
capable of supporting the rapid and progressive growth of
disease organisms or the slower growth of C. botulinum...
Already interpreted to be potentially hazardous are baked or
boiled potatoes and moist soy protein products.”
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HISTORY OF NATTO AND ITS RELATIVES 360
Evaluation factors: “It is necessary to consider the
intrinsic and external factors which affect microbial growth.
The intrinsic factors vary by product and include nutrient
content, water activity measured as available moisture
(a w ), hydrogen ion concentration (pH), biological structure,
oxidation-reduction potential (Eh), osmotic pressure and
natural antimicrobial constituents. The external factors which
can infl uence bacterial growth include but are not limited
to temperature, oxygen, time, light and added antimicrobial
agents. Also important is the synergistic or competitive
interaction of the various microorganisms present in the
product.
Nutrient content: Microorganisms, like other living
things, meed three basic groups of nutrients: (1) Basic
chemical elements such as carbon, hydrogen, sulfur,
nitrogen, sodium, potassium, calcium, magnesium, and
iron; (2) Vitamins such as B-1 (thiamine), B-2 (ribofl avin),
B-6 (pyridoxine), biotin, pantothenic acid and folic acid;
(3) A source of energy. This is usually obtained through
the process of oxidizing carbohydrates (glucose, fructose,
lactose, sucrose, raffi nose, or complex starches) and proteins.
Water Activity (a w ): This is an index of the available
moisture in a food. It is defi ned as the ratio of water vapor
pressure of a food to the vapor pressure of pure water at
the same temperature. Water would, therefore have a water
activity of 1.000. Each microorganism has an optimum and
a minimum water activity for growth. The minimum ranges
from 0.86 for Staphylococcus aureus to 0.96 Pseudomonas
aeruginosa. Fresh meat, poultry, fi sh, and tofu typically have
a water value of 0.99 or greater. FDA and USDA consider
foods with a water activity of 0.85 or below to be not
potentially hazardous.
Hydrogen ion concentration (pH): Most microorganisms
grow best at a pH between 6.6–7.5. Each microorganism
has a maximum, and optimum, and a minimum ph at
which it will grow. The minimum (acidic) is about 4.0 (for
Staphylococcus aureus and Salmonella). The FDA and
USDA have established 4.6 as the level at or below which
foods should not be considered potentially hazardous. The
maximum (alkaline) is about 10.0 for Bacillus subtilis.
[Note: The pH of fresh tofu is typically 6.5-7.5].
Biological structure: “One fresh plant food has
historically been associated with foodborne illness–seed
sprouts. Germinated soybeans have caused illness due to
contamination with Bacillus cereus. The more commonly
encountered sprouts–mung beans and alfalfa–have been
shown to support the growth of both Salmonella sp. and
Yersinia enterocolitica... Many foods in the plant category
have caused foodborne illness outbreaks after heating. Some
examples are: Bean curd (tofu)–Yersinia enterocolitica.”
Other intrinsic factors. External factors. Interaction
of intrinsic and external factors. Measuring water activity
and pH. Measuring other factors. Redefi nition: “Based on
the information in this and related interpretations, it seems