http://whqlibdoc.who.int/hq/1996/WHO_FNU_FOS_96.1.pdf

It presents information on the assessment of the risks and benefits associated with current household fermentation practices, with specific emphasis on the food safety aspects, outlines improvements which can be achieved by process development and education of food handlers, and identifies gaps in the existing knowledge and priorities for research. Document in pdf format; Acrobat Reader required.