Editing Tempeh (section)

==={{Transliteration|jv|Tempe bongkrèk}}===
{{Transliteration|jv|Tempe bongkrèk}} is a variety of tempeh from [[Central Java Province|Central Java]], notably [[Banyumas Regency|Banyumas]]. It is prepared with [[coconut]] dregs. This type of tempeh served as a main source of protein in Java due to its inexpensiveness and has led to several cases of fatal food poisoning,<ref>{{Cite book|url=https://books.google.com/books?id=wUWmc4Tr-WUC&q=tempe+bongkrek&pg=PA128|title=History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010): Extensively Annotated Bibliography and Sourcebook|last1=Shurtleff |first1=William |author-link=William Shurtleff |last2=Aoyagi |first2=Akiko |author-link2=Akiko Aoyagi|year=2010|publisher=Soyinfo Center|isbn=9781928914303}}</ref> as it occasionally gets contaminated with the bacterium ''[[Burkholderia gladioli]]'', and the unwanted organism produces toxins ([[bongkrek acid]] and [[toxoflavin]]) from the coconut, besides killing off the ''Rhizopus'' fungus due to the [[antibiotic]] activity of {{Transliteration|jv|bongkrek}} acid.<ref name="Detik-Tempe-Gembus-Bongkrek"/>

Fatalities from contaminated {{Transliteration|jv|tempe bongkrèk}} were once common in the area where it was produced.<ref>{{Cite news|url=http://news.liputan6.com/read/63189/bahaya-tempe-bongkrek-kurang-sosialisasi|title=Bahaya Tempe Bongkrek Kurang Sosialisasi|last=Liputan6.com|work=liputan6.com|date=25 September 2003|access-date=2018-01-18|language=id}}</ref> During 1930s, Indonesian government went through an [[economic depression]], and this condition caused some of the people to make tempe bongkrek by themselves, instead of buying it directly from well-trained producers. As a result, the poisonings occurred frequently, reaching 10 to 12 a year. Dutch scientists W. K. Mertens and A. G. van Veen from the [[Eijkman Institute]] of Jakarta, started to find the cause of the poisoning in the early 1930s. The first outbreak of the bongkrek poisoning by tempe bongkrek was recorded by Dutch researchers; however, no further research to find the cause of the poisoning was conducted in 1895.<ref name="Riyanto" /> They successfully identified the source of poisoning as a bacterium called ''[[Pseudomonas cocovenenans]]''.<ref name=Riyanto>{{cite journal |last1=Riyanto |first1=Rifqi Ahmad |title=A Short Review of Bongkrek Acid In Food Safety Perspective |journal=Food ScienTech Journal |date=2019 |volume=1 |pages=65–68 |doi=10.33512/fsj.vli2.6427 |doi-broken-date=1 June 2025 |url=https://www.researchgate.net/publication/339683533 |access-date=29 April 2023}}</ref><ref>{{Cite web | url = https://www.researchgate.net/publication/339683533 | title = A Short Review of Bongkrekic Acid In Food Safety Perspective. [Abstract]}}</ref> This bacterium, which is also named ''[[Burkholderia cocovenenans]]'', caused the synthesis of a poisonous substance called bongkrek acid. '' B. cocovenenans '' is commonly found in plants and soil, which can be taken up by coconuts and corn, leading to the synthesis of bongkrek acid during the [[fermentation]] of such foods.<ref name="Riyanto" /> Since 1975, consumption of contaminated tempe bongkrek has caused more than 3000 cases of bongkrek acid poisoning.<ref name=review>{{Cite journal|last1=Anwar|first1=Mehruba|last2=Kasper|first2=Amelia|last3=Steck|first3=Alaina R.|last4=Schier|first4=Joshua G.|date=June 2017|title=Bongkrekic Acid—a Review of a Lesser-Known Mitochondrial Toxin|journal=Journal of Medical Toxicology|volume=13|issue=2|pages=173–179|doi=10.1007/s13181-016-0577-1|issn=1556-9039|pmc=5440313|pmid=28105575}}</ref> In Indonesia, the overall reported mortality rate has turned out to be 60%. Due to the severity of the situation, the production of tempe bongkrek has been banned since 1988.<ref name="review" /><ref name="Riyanto" /> Clandestine manufacture continues, however, due to the popular flavor. The problem of contamination is not encountered with bean and grain tempeh, which have a different composition of [[fatty acid]]s that is not favorable for the growth of ''B. gladioli'', but encourages growth of ''Rhizopus'' instead. When bean or grain tempeh has the proper color, texture and smell, it is a very strong indication the product is safe. Yellow {{Transliteration|jv|tempe bongkrèk}} is always highly toxic due to toxoflavin, but {{Transliteration|jv|tempe bongkrèk}} with a normal coloration may still contain lethal amounts of {{Transliteration|jv|bongkrek}} acid.<ref>{{Cite news|url=https://www.inspirasi.co/rharyobimosetiarto/2251_waspadai-toksoflavin-dan-asam-bongkrek-yang-dihasilkan-bakteri-pseudomonas-|title=Waspadai Toksoflavin dan Asam Bongkrek Yang Dihasilkan Bakteri Pseudomonas|last=Setiarto|first=Raden Haryo Bimo|access-date=2018-01-18|language=id|archive-date=2018-01-18|archive-url=https://web.archive.org/web/20180118181518/https://www.inspirasi.co/rharyobimosetiarto/2251_waspadai-toksoflavin-dan-asam-bongkrek-yang-dihasilkan-bakteri-pseudomonas-|url-status=usurped}}</ref>