Next Article in Journal
Antimicrobial Activity of Selected Red and White Wines against Escherichia coli: In Vitro Inhibition Using Fish as Food Matrix
Next Article in Special Issue
Is There Scope for a Novel Mycelium Category of Proteins alongside Animals and Plants?
Previous Article in Journal
Effects of Farm Management Practices and Transport Time on Post-Mortem Changes of Longissimus lumborum Muscle Proteins in Suckling Goat Kids
Previous Article in Special Issue
Health Promoting Bioactive Properties of Novel Hairless Canary Seed Flour after In Vitro Gastrointestinal Digestion
Open AccessReview

A Systematic Review of Risk Assessment Associated with Jellyfish Consumption as a Potential Novel Food

1
Department of Health Science, University of Florence, viale GB Morgagni 48, 50134 Florence, Italy
2
School of Specialization in Hygiene and Preventive Medicine, University of Florence, viale GB Morgagni 48, 50134 Florence, Italy
*
Author to whom correspondence should be addressed.
Foods 2020, 9(7), 935; https://doi.org/10.3390/foods9070935
Received: 10 June 2020 / Revised: 7 July 2020 / Accepted: 13 July 2020 / Published: 15 July 2020
(This article belongs to the Special Issue Novel Foods and Nutritional Function)
FAO (Food and Agriculture Organization of the United Nations) predicted that the world’s population will reach over 9 billion in 2050. This condition will require an increase of the global food production by 60%. Technology and scientific research in the near future will soon be oriented towards optimizing the limited existing resources, reducing waste, and improving the consumption of sustainable new foods. Jellyfish could be a valid alternative among novel food. The purpose of this systematic review was to assess microbiological, chemical, physical, and allergenic risks associated with jellyfish consumption. Four research strings have been used to assess evidences about these risks. PRISMA (Preferred Reporting Item for Systematic Reviews and Meta-analysis) guidelines were applied. Finally, 14 articles were found. Results showed a good level of health safety for jellyfish consumption in terms of its allergenic and microbiological risks. No evidence was found about physical risks. As regards chemical safety, it should be fundamental to carry out a constant monitoring of the water where jellyfish are captured or bred. Periodic checks will be necessary on the finished product, such as the analysis of the aluminum content commonly used during the manufacturing process. The number of publications found was rather small, and further investigation will be necessary to enforce the knowledge on jellyfish consumption by humans. View Full-Text
Keywords: novel food; food safety; jellyfish; risk assessment novel food; food safety; jellyfish; risk assessment
Show Figures

Figure 1

MDPI and ACS Style

Bonaccorsi, G.; Garamella, G.; Cavallo, G.; Lorini, C. A Systematic Review of Risk Assessment Associated with Jellyfish Consumption as a Potential Novel Food. Foods 2020, 9, 935.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop