Food ScienTech Journal
Vol 1, No 2 (2019)

A SHORT REVIEW OF BONGKREKIC ACID IN FOOD SAFETY PERSPECTIVE

Rifqi Ahmad Riyanto (Department of Food Technology Universitas Sultan Ageng Tirtayasa)

Article Info

Publish Date
29 Dec 2019

Abstract

Food safety is one of the concern today for consumer and producer of food products. One of its aspect is the availability of dangerous toxin. Bongkrekic acid belongs to foodborne toxin commonly produced by bacteria Burkholderia cocovenenans. This toxin’s name comes from Indonesian local food, tempe bongkrek, and made several outbreaks in Indonesia with casualties. Bongkrekic acid causes lethal food poisoning which is associated with hyperglycemia. Studies of the bacteria and toxin itself had developed the strategies to prevent the outbreaks. Supported by the hygiene and technologies in parts of the world, bongkrekic acid could be considered under control in the perspective of food safety today.

Copyrights © 2019




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Full PDF
155.317 KB
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
Food ScienTech Journal
Website

Abbrev

fsj

Publisher

Universitas Sultan Ageng Tirtayasa

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

Description

FSJ is an open access, peer-reviewed, multidisciplinary journal dedicated to the publication of novel research in all aspects of Food Technology, with particular attention paid to the exploration and development of natural products derived from tropical—and especially Indonesian—biodiversity. ...