Deciphering contaminants and toxins in fermented food for enhanced human health safeguarding

IF 12 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-08-21 DOI:10.1111/1541-4337.13428
Oana Lelia Pop, Călina Ciont (Nagy), Rosita Gabianelli, Teodora Emilia Coldea, Carmen Rodica Pop, Elena Mudura, Thae Min, Kuntalee Rangnoi, Montarop Yamabhai, Romina Vlaic, Crina Mureșan, Ramona Suharoschi
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Abstract

Fermented foods have been a component of the human diet since ancient times, including live bacteria employed to restore gut health, contributing to the frontline of functional food progression. Human concern about the harmful consequences of possible contaminants has increased significantly as their toxicity, carcinogenicity, and teratogenicity have become more publicized. In order to take preventive measures, it is essential to correctly identify and define the implications of contaminants and toxins in human health and intestinal microbiota balance for preventing or diagnosing epidemics before they cause damage. The longer food chain that results from urbanization and underreporting of diseases makes it harder to correlate contaminated food to disease, which in turn presents challenges to improving food safety. This research aims to present the potential physical, chemical, and microbiological pollutants and toxins found in fermented products and their effects on human health. The scope tackles various categories of fermented foods, such as dairy products, alcoholic and nonalcoholic beverages, fermented meat products, traditional bakery products, and fermented cereals and vegetables. Furthermore, it examines specific control processes such as rigorous sanitation protocols, advanced packaging technologies, regulatory harmonization, and decontamination methodologies used to prevent the release of contaminants from fermented foods. Future viewpoints and opportunities are briefly mentioned in the conclusion.

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解密发酵食品中的污染物和毒素,加强人类健康保障。
发酵食品自古以来就是人类饮食的组成部分,其中包括用于恢复肠道健康的活菌,是功能食品发展的前沿。随着污染物的毒性、致癌性和致畸性日益公开化,人类对可能存在的污染物的有害后果的关注也大大增加。为了采取预防措施,必须正确识别和界定污染物和毒素对人体健康和肠道微生物群平衡的影响,以便在造成损害之前预防或诊断流行病。城市化和疾病报告不足导致食物链变长,使得将受污染食物与疾病联系起来变得更加困难,这反过来又给提高食品安全带来了挑战。本研究旨在介绍发酵产品中潜在的物理、化学和微生物污染物和毒素及其对人类健康的影响。研究范围涉及各类发酵食品,如乳制品、酒精和非酒精饮料、发酵肉制品、传统烘焙食品以及发酵谷物和蔬菜。此外,报告还探讨了具体的控制流程,如严格的卫生规程、先进的包装技术、监管协调以及用于防止发酵食品释放污染物的净化方法。结论中简要提到了未来的观点和机遇。
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来源期刊
CiteScore
26.20
自引率
2.70%
发文量
182
期刊介绍: Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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