1.
Assessment of the Risk of Contamination of Food for Infants and Toddlers.
Mielech, A, PuĊcion-Jakubik, A, Socha, K
Nutrients. 2021;(7)
Abstract
Infants and toddlers are highly sensitive to contaminants in food. Chronic exposure can lead to developmental delays, disorders of the nervous, urinary and immune systems, and to cardiovascular disease. A literature review was conducted mainly in PubMed, Google Scholar and Scopus databases, and took into consideration papers published from October 2020 to March 2021. We focused on contaminant content, intake estimates, and exposure to contaminants most commonly found in foods consumed by infants and children aged 0.5-3 years. In the review, we included 83 publications with full access. Contaminants that pose a high health risk are toxic elements, acrylamide, bisphenol, and pesticide residues. Minor pollutants include: dioxins, mycotoxins, nitrates and nitrites, and polycyclic aromatic hydrocarbons. In order to reduce the negative health effects of food contamination, it seems reasonable to educate parents to limit foods that are potentially dangerous for infants and young children. An appropriate varied diet, selected cooking techniques, and proper food preparation can increase the likelihood that the foods children consume are safe for their health. It is necessary to monitor food contamination, adhere to high standards at every stage of production, and improve the quality of food for children.
2.
A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods.
Liu, Y, Galani Yamdeu, JH, Gong, YY, Orfila, C
Comprehensive reviews in food science and food safety. 2020;(4):1521-1560
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Abstract
Contamination of agricultural and food products by some fungi species that produce mycotoxins can result in unsafe food and feed. Mycotoxins have been demonstrated to have disease-causing activities, including carcinogenicity, immune toxicity, teratogenicity, neurotoxicity, nephrotoxicity, and hepatotoxicity. Most of mycotoxins are heat stable and cannot be easily destroyed by conventional thermal food processing or domestic cooking methods. Postharvest approaches to prevent growth of mycotoxin-producing fungi and detoxify mycotoxins from contaminated food are important topics in food safety research. Physical, chemical, and biological methods have been applied to prevent fungal growth or mycotoxin production, or to reduce mycotoxin content in the postharvest period and contribute toward mitigating against the effects of mycotoxins on human health. This literature review aims to evaluate postharvest approaches that have been applied to control both fungi growth and mycotoxin content in food and discuss their potential for upscaling to industrial scale.
3.
Novel approaches to improve the intrinsic microbiological safety of powdered infant milk formula.
Kent, RM, Fitzgerald, GF, Hill, C, Stanton, C, Ross, RP
Nutrients. 2015;(2):1217-44
Abstract
Human milk is recognised as the best form of nutrition for infants. However; in instances where breast-feeding is not possible, unsuitable or inadequate, infant milk formulae are used as breast milk substitutes. These formulae are designed to provide infants with optimum nutrition for normal growth and development and are available in either powdered or liquid forms. Powdered infant formula is widely used for convenience and economic reasons. However; current manufacturing processes are not capable of producing a sterile powdered infant formula. Due to their immature immune systems and permeable gastro-intestinal tracts, infants can be more susceptible to infection via foodborne pathogenic bacteria than other age-groups. Consumption of powdered infant formula contaminated by pathogenic microbes can be a cause of serious illness. In this review paper, we discuss the current manufacturing practices present in the infant formula industry, the pathogens of greatest concern, Cronobacter and Salmonella and methods of improving the intrinsic safety of powdered infant formula via the addition of antimicrobials such as: bioactive peptides; organic acids; probiotics and prebiotics.