Chemical food safety hazards in circular food systems: a review

Asselt, E.D. van; Arrizabalaga-Larrañaga, Ane; Focker, M.; Berendsen, B.J.A.; Schans, M.G.M. van de; Fels‐Klerx, H.J. van der

doi:10.1080/10408398.2022.2078784

Cited by 17 publications

(18 citation statements)

References 80 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition to the potential undisclosed pathways and influential factors in the terrestrial circular primary food system, the diversity of contaminants also adds challenges in managing food safety and chemical risks associated with these contaminants. This review did not capture studies investigating the factors influencing the fate of nanomaterials such as microplastics and natural toxins, except for mycotoxins and pyrrolizidine alkaloids, despite the recognition of both groups of contaminants as potential chemical hazards in circular food systems (Focker et al, 2022;van Asselt et al, 2022). Furthermore, understanding the fate of degradation compounds of contaminants and the corresponding influential factors is also essential to comprehensively delineate the contamination profile in food systems (Berendsen et al, 2018;Lee, Tevlin, et al, 2014).…”

Section: Other Possible Contaminant Pathways Influential Factors and ...mentioning

confidence: 99%

Factors influencing the fate of chemical food safety hazards in the terrestrial circular primary food production system—A comprehensive review

Huang,

Focker,

van Dongen

et al. 2024

Comp Rev Food Sci Food Safe

Self Cite

View full text Add to dashboard Cite

Food safety is recognized as a major hurdle in the transition toward circular food production systems due to the potential reintroduction and accumulation of chemical contaminants in these food systems. Effectively managing these hazardous contaminants in a risk‐based manner requires quantitative insights into the factors influencing the presence and fate of contaminants in the entire circular food chain. A systematic literature review was performed to gain an up‐to‐date overview of the known factors and their influence on the transfer and accumulation of contaminants. This review focused on the terrestrial circular primary food production system, including the pathways between waste‐ or byproduct‐based fertilizers, soil, crops, animal feed, and farmed animals. This review revealed an imbalance in research regarding the different pathways: studies on the soil‐to‐crop pathway were most abundant. The factors identified can be categorized as compound‐related (intrinsic) factors, such as hydrophobicity, molecular weight, and chain length, and extrinsic factors, such as soil organic matter and carbon, pH, milk yield of cows, crop age, and biomass. Quantitative data on the influence of the identified factors were limited. Most studies quantified the influence of individual factors, whereas only a few studies quantified the combined effect of multiple factors. By providing a holistic insight into the influential factors and the quantification of their influence on the fate of contaminants, this review contributes to the improvement of food safety management for chemical hazards when transitioning to a circular food system.

show abstract

Section: Other Possible Contaminant Pathways Influential Factors and ...mentioning

confidence: 99%

Factors influencing the fate of chemical food safety hazards in the terrestrial circular primary food production system—A comprehensive review

Huang,

Focker,

van Dongen

et al. 2024

Comp Rev Food Sci Food Safe

Self Cite

View full text Add to dashboard Cite

show abstract

“…Te rise of industrialization and mass food processing industries underscored the importance of public health measures aimed at guaranteeing the safety of food consumed by the public. Today, rigorous screening protocols are in place to mitigate microbial hazards (such as pathogenic microbes, metabolites, and mycotoxins), chemical hazards (including heavy metals, pesticides, and carcinogens), as well as allergens and physical hazards like sharp objects [6][7][8][9]. Biological hazards pose the most signifcant threat among these, often leading to devastating outbreaks [10].…”

Section: Introductionmentioning

confidence: 99%

Advancements in Predictive Microbiology: Integrating New Technologies for Efficient Food Safety Models

Taiwo,

Onyeaka,

Oladipo

et al. 2024

International Journal of Microbiology

View full text Add to dashboard Cite

Predictive microbiology is a rapidly evolving field that has gained significant interest over the years due to its diverse application in food safety. Predictive models are widely used in food microbiology to estimate the growth of microorganisms in food products. These models represent the dynamic interactions between intrinsic and extrinsic food factors as mathematical equations and then apply these data to predict shelf life, spoilage, and microbial risk assessment. Due to their ability to predict the microbial risk, these tools are also integrated into hazard analysis critical control point (HACCP) protocols. However, like most new technologies, several limitations have been linked to their use. Predictive models have been found incapable of modeling the intricate microbial interactions in food colonized by different bacteria populations under dynamic environmental conditions. To address this issue, researchers are integrating several new technologies into predictive models to improve efficiency and accuracy. Increasingly, newer technologies such as whole genome sequencing (WGS), metagenomics, artificial intelligence, and machine learning are being rapidly adopted into newer-generation models. This has facilitated the development of devices based on robotics, the Internet of Things, and time-temperature indicators that are being incorporated into food processing both domestically and industrially globally. This study reviewed current research on predictive models, limitations, challenges, and newer technologies being integrated into developing more efficient models. Machine learning algorithms commonly employed in predictive modeling are discussed with emphasis on their application in research and industry and their advantages over traditional models.

show abstract

“…Dairy products can be contaminated from diverse sources, ranging from biological to chemical components. Chemical contamination risks in dairy products may arise from the application of agrochemicals, veterinary drugs, contaminated animal feed, and the use of chemicals during the production, processing, and packaging of the product (Herrero et al 2021;Liang et al 2022;Liotta et al 2022;Schopf et al 2022;Van Asselt et al 2022). Numerous investigations affirm that over 90% of human exposure to such chemical contaminants predominantly happens through the consumption of food (Colles et al 2008).…”

Section: Introductionmentioning

confidence: 99%

“…2022; Van Asselt et al . 2022). Numerous investigations affirm that over 90% of human exposure to such chemical contaminants predominantly happens through the consumption of food (Colles et al .…”

Section: Introductionmentioning

confidence: 99%

Determination of Bisphenol a (BPA) migration in Şavak brine cheese stored in polyethylene terephthalate (PET) packaging by HPLC method

Tan,

Demir,

Arslan

2023

Int J of Dairy Tech

View full text Add to dashboard Cite

Bisphenol A (BPA) is a chemical compound widely used especially in the production of polycarbonate plastics and epoxy resins. BPA is a carcinogen and comes into foods due to plastic materials that come into contact with foodstuffs. The aim of this research was to determine the change in the BPA level in Savak brined white cheese during cold storage in polyethylene terephthalate (PET) packages. For this purpose, two groups were assigned as control (standard cheese produced by raw cow's milk) and BPA (cheese produced from the raw cow milk with 1 mg/L BPA added). The cheese samples were packed in PET packages containing, an 18% brine solution, and stored at +4°C for 270 days. The statistically significant difference was found in BPA levels between the control and BPA‐added group in PET packages (P ≤ 0.05). The BPA levels in the brine solution and cheese of the control group were determined between 0.443–0.747 μg/L and 0.927–1.237 μg/kg, respectively. BPA levels in the brine and cheeses of the BPA‐added group were between 1387–1894 μg/L and 3702–4205 μg/kg, respectively. The results showed that the using of BPA in cheese production leads to very high levels of BPA even during long storage and poses a risk to consumer health.

show abstract

Chemical food safety hazards in circular food systems: a review

Cited by 17 publications

References 80 publications

Factors influencing the fate of chemical food safety hazards in the terrestrial circular primary food production system—A comprehensive review

Factors influencing the fate of chemical food safety hazards in the terrestrial circular primary food production system—A comprehensive review

Advancements in Predictive Microbiology: Integrating New Technologies for Efficient Food Safety Models

Determination of Bisphenol a (BPA) migration in Şavak brine cheese stored in polyethylene terephthalate (PET) packaging by HPLC method

Contact Info

Product

Resources

About