Baggoong Case Study

According to Saisithi (1994), people in the Southeast Asia receive 60% to 70% of their protein intake from fish. Bagoong is one of salt-fermented fish pastes produced in the Philippines, whose fermentation is driven by Lactic acid bacteria. (Banaay et al., 2013). For its preparation, anchovies are typically used as a raw material because of their abundance throughout the country. (Velasco, 2015). It can be considered as an undisgested residue of their partial hydrolysis, which salty taste and slightly cheese-like odour. (Olympia, 1992).

Bagoong is eaten raw or cooked and is generally used as flavouring or condiment in many traditional recipes. As an appetizer it is sauteed with onions and garlic and served with tomatoes or green mangoes. In rural areas, bagoong is eaten with vegetables, and, especially in the coastal regions, it is often the main source of protein in the diet. (REF)

PRODUCTION PROCESS OF FISH PASTE IN PHILIPPINES

Bagoong is produced mainly in an artisanal

In some parts of the world, SFP accounts for the largest proportion of cases of fish-borne illness (FAO, 2012). Symptoms can include flushes, headaches, nausea, cardiac palpitations, and increased or decreased blood pressure. (Álvarez et al, 2014) These are variable and also can include peppery or metallic taste, oral numbness, headache, dizziness, palpitations, rapid and weak pulse, difficulty in swallowing and thirst. Allergy-like symptoms such as hives, rash, flushing, and facial swelling can also happen. Symptoms involving the central nervous system such as anxiety are less frequently observed. Serious cardiac and respiratory complications may be caused in individuals with preexisting conditions. In a few rare cases hospitalization, including treatment for anaphylactic shock, has been required. (Visciano et