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The Formation, Control and Risk Assessment of Harmful Substances during...
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The Formation, Control and Risk Assessment of Harmful Substances during Food Processing

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (30 November 2023) | Viewed by 14628

Special Issue Editors

Dr. Jie Zheng

E-Mail Website
Guest Editor
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
Interests: food safety; thermal processing; formation mechanism; mitigation strategies; food-born hazardous
Dr. Hao Dong

E-Mail Website
Guest Editor
College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, China
Interests: food authenticity analysis; food nanotechnology; food quality control
Special Issues, Collections and Topics in MDPI journals
Dr. Yuchen Zhu

E-Mail Website
Guest Editor
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Interests: food safety; thermal processing; formation mechanism; mitigation strategies; food-born hazardous
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food processing, such as cooking, drying, pasteurization, and preservation, provides products with longer shelf lives, prefered organoleptic characteristics, and the enhanced digestibility of nutrients. However, at the same time, processing introduces or generates diverse harmful substances, including endogenously-derived hazards (such as polycyclic aromatic hydrocarbons, heterocyclic amines, acrylamide, 3-monochloropropanodiol, 5-hydroxymethylfurfural, and acrolein), environmental contaminants, food packaging migrants, mycotoxins, bacterial toxins, etc.

Numerous novel food-borne hazards have been continuously discovered in recent decades. Therefore, research on the determination, formation mechanisms, mitigation strategies, and risk assessment of hazardous food substances are extremely necessary to control food safety and improve public health. This research topic aims to fill the knowledge gap concerning the harmful substances derived from food processing by introducing the latest research to related areas. The control of food-borne hazards is necessary to guarantee public health, which relies on the theoretical elucidation of the mechanisms related to the formation and mitigation of the hazards.

Dr. Jie Zheng
Dr. Hao Dong
Dr. Yuchen Zhu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food safety
  • processing
  • hazardous substance
  • formation mechanism
  • mitigation
  • risk assessment
  • control

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Published Papers (4 papers)

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Research

17 pages, 4266 KiB  
Article
Safety Analysis of Korean Cottage Industries’ Doenjang, a Traditional Fermented Soybean Product: A Special Reference to Biogenic Amines
by Ashutosh Bahuguna, Vishal Kumar, Gajanan Bodkhe, Srinivasan Ramalingam, SeMi Lim, Ah-ryeong Joe, Jong Suk Lee, So-Young Kim and Myunghee Kim
Foods 2023, 12(22), 4084; https://doi.org/10.3390/foods12224084 - 10 Nov 2023
Cited by 2 | Viewed by 2197
Abstract
The typical Korean diet contains a significant quantity of doenjang owing to its unique taste and health benefits. However, the presence of anti-nutritional and toxic substances, such as biogenic amines and microbial pathogens, in doenjang has resulted in a loss of revenue and [...] Read more.
The typical Korean diet contains a significant quantity of doenjang owing to its unique taste and health benefits. However, the presence of anti-nutritional and toxic substances, such as biogenic amines and microbial pathogens, in doenjang has resulted in a loss of revenue and poor consumer health. The present study focused on the identification and quantification of different biogenic amines, pathogenic Bacillus cereus, and yeast counts in 36 doenjang products (designated as De-1 to De-36, 500 g each) procured from the different cottage industries situated in different parts of the Republic of Korea. The results indicated, only three samples were contaminated with B. cereus, exceeding the recommended limit (4 log CFU/g) suggested by the national standards of Korea. A total of six distinct yeasts were identified in different doenjang samples, whose comprehensive enzymatic profiling suggested the absence of harmful enzymes such as N-acetyl-β-glucosaminidase, α-chymotrypsin, and β-glucuronidase. The biogenic amines were detected in the range of 67.68 mg/kg to 2556.68 mg/kg and classified into six major groups based on hierarchical cluster analysis. All doenjang samples contained tryptamine, putrescine, cadaverine, histamine, and tyramine, while 94.44% were positive for spermidine and spermine. The results documented the analysis of traditional cottage industry doenjang and suggest the need for constant monitoring to ensure the safety of food for the consumer. Full article
(This article belongs to the Special Issue The Formation, Control and Risk Assessment of Harmful Substances during Food Processing)
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16 pages, 3335 KiB  
Article
Synergistic Inhibitory Effect of Multiple Polyphenols from Spice on Acrolein during High-Temperature Processing
by Juan Liu, Yongling Lu, Bo Si, Anqi Tong, Yang Lu and Lishuang Lv
Foods 2023, 12(12), 2326; https://doi.org/10.3390/foods12122326 - 9 Jun 2023
Cited by 7 | Viewed by 1743
Abstract
Acrolein (ACR) is a toxic unsaturated aldehyde that is produced during food thermal processing. Here, we investigated the synergistic effect of polyphenols in binary, ternary, and quaternary combinations on ACR by the Chou–Talalay method, and then explored the synergistic effect of cardamonin (CAR), [...] Read more.
Acrolein (ACR) is a toxic unsaturated aldehyde that is produced during food thermal processing. Here, we investigated the synergistic effect of polyphenols in binary, ternary, and quaternary combinations on ACR by the Chou–Talalay method, and then explored the synergistic effect of cardamonin (CAR), alpinetin (ALP), and pinocembrin (PIN) in fixed proportion from Alpinia katsumadai Hayata (AKH) combined with curcumin (CUR) in the model, and roasted pork using LC–MS/MS. Our results showed that their synergistic effect depended on the intensification of their individual trapping ACR activities, which resulted in the formation of more ACR adducts. In addition, by adding 1% AKH (as the carrier of CAR, ALP, and PIN) and 0.01% CUR (vs. 6% AKH single) as spices, more than 71.5% (vs. 54.0%) of ACR was eliminated in roast pork. Our results suggested that selective complex polyphenols can synergistically remove the toxic ACR that is produced in food processing. Full article
(This article belongs to the Special Issue The Formation, Control and Risk Assessment of Harmful Substances during Food Processing)
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12 pages, 879 KiB  
Article
Implementation of the HACCP System for Apple Juice Concentrate Based on Patulin Prevention and Control
by Shuaishuai Duan, Fengjuan Liu, Qiaomei Qin, Qinlan Jia, Xiaoqian Cao, Zhenyu Hua, Yingying Fan and Cheng Wang
Foods 2023, 12(4), 786; https://doi.org/10.3390/foods12040786 - 13 Feb 2023
Cited by 6 | Viewed by 7481
Abstract
Patulin (PAT) is a toxic secondary metabolite produced by Aspergillus sp. and Penicillium sp., which acts as a contaminant of most apples and their products. The internationally recognized HACCP system is selected as the theoretical basis to more effectively reduce the PAT in [...] Read more.
Patulin (PAT) is a toxic secondary metabolite produced by Aspergillus sp. and Penicillium sp., which acts as a contaminant of most apples and their products. The internationally recognized HACCP system is selected as the theoretical basis to more effectively reduce the PAT in apple juice concentrate (AJC). Through field investigation of apple juice concentrate (AJC) production enterprises, we collected 117 samples from 13 steps of AJC production, including whole apple, apple pulp, and apple juice. PAT contents were analyzed via high-performance liquid chromatography (HPLC) and compared with samples from the different production processes. The result demonstrated that the PAT content was significantly (p < 0.05) influenced by five processes, receipt of raw apples, sorting of raw apples, adsorption step, pasteurization, and aseptic filling. These processes were determined as the CCPs. Monitoring systems for maintaining CCPs within acceptable limits were established, and corrective actions were proposed in case a CCP was surpassed. Based on the above-identified CCPs, critical limits, and control methods (corrective actions), a HACCP plan related to the production process of AJC was established. This study provided important guidance for juice manufacturers wishing to effectively control the PAT content in their products. Full article
(This article belongs to the Special Issue The Formation, Control and Risk Assessment of Harmful Substances during Food Processing)
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8 pages, 799 KiB  
Communication
Influence of Seasonings and Spice Essential Oils on Acrylamide Production in a Low Moisture Model System
by Yuchen Zhu, Bobo An, Yinghua Luo, Xiaosong Hu and Fang Chen
Foods 2022, 11(24), 3967; https://doi.org/10.3390/foods11243967 - 8 Dec 2022
Viewed by 2018
Abstract
Acrylamide (AA) is a typical contaminant produced during the heating process. In the present study, two seasonings (soy sauce and rice vinegar) and three spice essential oils (chive, ginger, and pepper) were added to the asparagine (Asn)/glucose (Glc) diethylene glycol model system to [...] Read more.
Acrylamide (AA) is a typical contaminant produced during the heating process. In the present study, two seasonings (soy sauce and rice vinegar) and three spice essential oils (chive, ginger, and pepper) were added to the asparagine (Asn)/glucose (Glc) diethylene glycol model system to investigate the production of AA in a low moisture model system. The generation of AA was significantly enhanced when low levels of soy sauce (1% and 3% v/v) were added (p < 0.05). The Asn/Glc model system was heated for 15 min with 0%, 1%, or 3% (v/v) soy sauce, containing 43 mg/L, 63 mg/L, and 53 mg/L AA, respectively. However, the addition of a high level of soy sauce (5% v/v) showed significant inhibition of AA production after heating for 10 min (p < 0.05). About 36% of AA was inhibited in the Asn/Glc/soy sauce (5%) model system after heating for 15 min. The addition of low levels of rice vinegar (1% and 3% v/v) showed comprehensive effects on AA production. Nevertheless, the addition of rice vinegar at 5% v/v had an inhibitory effect on AA generation (p < 0.05). All kinds of spice essential oils promoted the production of AA (p < 0.05). There was a dose–response relationship between the level of spice essential oils and the generation of AA. This study proposes the importance of seasonings and spice essential oils for AA production in food preparation. Full article
(This article belongs to the Special Issue The Formation, Control and Risk Assessment of Harmful Substances during Food Processing)
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