The chemical and microbiological safety of emerging alternative protein sources and derived analogues: A review.

التفاصيل البيبلوغرافية
العنوان:	The chemical and microbiological safety of emerging alternative protein sources and derived analogues: A review.
المؤلفون:	Milana M; Wageningen Food Safety Research (WFSR), Wageningen University & Research, Wageningen, The Netherlands., van Asselt ED; Wageningen Food Safety Research (WFSR), Wageningen University & Research, Wageningen, The Netherlands., van der Fels-Klerx HJ; Wageningen Food Safety Research (WFSR), Wageningen University & Research, Wageningen, The Netherlands.
المصدر:	Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2024 Jul; Vol. 23 (4), pp. e13377.
نوع المنشور:	Journal Article; Review
اللغة:	English
بيانات الدورية:	Publisher: Institute of Food Technologists Country of Publication: United States NLM ID: 101305205 Publication Model: Print Cited Medium: Internet ISSN: 1541-4337 (Electronic) Linking ISSN: 15414337 NLM ISO Abbreviation: Compr Rev Food Sci Food Saf Subsets: MEDLINE
أسماء مطبوعة:	Original Publication: Chicago, Ill. : Institute of Food Technologists
مواضيع طبية MeSH:	Food Safety* , Food Contamination/prevention & control , Food Contamination/analysis, Food Microbiology ; Plant Proteins/chemistry ; Animals
مستخلص:	Climate change and changing consumer demand are the main factors driving the protein transition. This shift toward more sustainable protein sources as alternatives to animal proteins is also reflected in the rapid upscaling of meat and dairy food analogues. Such changes could challenge food safety, as new food sources could result in new and unexpected food safety risks for consumers. This review analyzed the current knowledge on chemical and microbiological contamination of emerging alternative protein sources of plant origin, including soil-based (faba bean, mung bean, lentils, black gram, cowpea, quinoa, hemp, and leaf proteins) and aquatic-based (microalgae and duckweeds) proteins. Moreover, findings on commercial analogues from known alternative protein sources were included. Overall, the main focus of the investigations is on the European context. The review aimed to enable foresight approaches to food safety concerning the protein transition. The results indicated the occurrence of multiple chemical and microbiological hazards either in the raw materials that are the protein sources and eventually in the analogues. Moreover, current European legislation on maximum limits does not address most of the "contaminant-food" pairs identified, and no legislative framework has been developed for analogues. Results of this study provide stakeholders with a more comprehensive understanding of the chemical and microbiological safety of alternative protein sources and derived analogues to enable a holistic and safe approach to the protein transition. (© 2024 The Author(s). Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)
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معلومات مُعتمدة:	European Commission
فهرسة مساهمة:	Keywords: alternative protein sources; chemical hazards; food safety; microalgae; microbiological hazards
المشرفين على المادة:	0 (Plant Proteins)
تواريخ الأحداث:	Date Created: 20240612 Date Completed: 20240612 Latest Revision: 20240614
رمز التحديث:	20240615
DOI:	10.1111/1541-4337.13377
PMID:	38865251
قاعدة البيانات:	MEDLINE

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الوصف
تدمد:	1541-4337
DOI:	10.1111/1541-4337.13377