Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation- Produced Food Ingredients

文献类型： 外文期刊

第一作者： Jin, Jing

作者： Jin, Jing;den Besten, Heidy M. W.;Rietjens, Ivonne M. C. M.;Widjaja-van den Ende, Frances

作者机构：

关键词： new plant-based foods; precision fermentation-produced food ingredients; chemical hazards; microbiological hazards

期刊名称：ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：12.4； 五年影响因子：14.2 ）

ISSN： 1941-1413

年卷期： 2025 年 16 卷

页码：

收录情况： SCI

摘要： The growing human population, climate change, and environmental pollution pose urgent threats to global food security. New plant-based foods and precision fermentation that enable the production of new food ingredients can contribute to a revolutionary change in the food industry and can contribute to food security, yet they do not come without hazards. In this review, we describe the hazards of new plant-based foods, including precision fermentation-produced food ingredients. For these foods derived from plant-based raw materials, chemical and microbiological hazards are presented, including natural hazards, environmental hazards, and hazards derived from (inadequate) food processing. In addition, prospects for safety improvement of new plant-based foods and precision fermentation-produced food ingredients are also discussed. Chemical and microbiological hazards of new plant-based foods and precision fermentation-produced food ingredients are to be included in the hazard analysis and critical control point plans. New plant-based foods present hazards carried over from the plant-based raw materials and new hazards from the production process and storage, whereas the risks appear lower for precision fermentation-produced food ingredients than for regular fermented foods because of the use of a more controlled environment and purification of the targeted ingredients.

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