Food Safety Recommendation for Traditional Fermented Food by Small-Scale Producers: Injera as a Case Study

Injera is a traditional fermented food originally from Ethiopia, that has gained popularity in western countries. Injera is a fermented pancake-like bread prepared primarily with teff flour, but other cereals like wheat, barley, sorghum, maize flour can be used. Production of injera involves two rounds of spontaneous fermentation lasting 1 to 7 days. While there are no documented foodborne outbreaks associated with injera in the United States, injera may pose a food safety risk given the long fermentation process, and does not provide evident safeguards against the growth of microbial pathogens. From a public health point of view, there is an urgent need for food safety guidance specifically for small-scale producers as food systems are rapidly diversifying. The work creates food safety parameters that can be used by small-scale and household injera producers. In this review, the preparation of injera was summarized, along with the identification of critical control step and control measures to ensure safe production of the product.