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Risk Assessment of Microbiological and Chemical Hazards in Foods
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Risk Assessment of Microbiological and Chemical Hazards in Foods

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

Deadline for manuscript submissions: closed (21 August 2023) | Viewed by 29506

Special Issue Editors

Prof. Dr. Teresa Cirillo

E-Mail Website
Guest Editor
Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100-80055 Portici, NA, Italy
Interests: public health; toxicology; endocrine disruptors; heavy metals; risk assessment
Special Issues, Collections and Topics in MDPI journals
Dr. Francesco Esposito

E-Mail Website
Guest Editor
Department of Public Health, University of Naples Federico II, 80131 Napoli, NA, Italy
Interests: acrylamide; endocrine disruptors; mycotoxins; biogenic amines; risk assessment; phthalates; bisphenol A
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food safety is a regulatory and quality requirement that food manufacturers must meet during each stage of food production. Among the risks related to food ingestion, chemical and biological contaminants play a crucial role in food hygiene and safety. The major chemical risks are linked to the occurrence of endocrine disruptors, heavy metals, and neo-formed chemicals, whereas biological risk is related to the ingestion of food contaminated by pathogenic microorganisms. This Special Issue will accept papers on the recent research in food hygiene and safety, either on chemical or biological risks, specifically covering, but not restricted to, the occurrence of xenobiotics (such as endocrine disruptors, mycotoxins, biogenic amines, acrylamide, potentially toxic elements, and any other emerging contaminant), and pathogenic microorganisms and any other causative agent (bacteria, viruses, and parasites) in food and feed. Manuscripts dealing with the probabilistic and deterministic dietary exposure to chemical contaminants and strategies for preventing foodborne diseases are especially encouraged.

Prof. Dr. Teresa Cirillo
Dr. Francesco Esposito
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
  • risk characterization
  • xenobiotics
  • mycotoxins
  • endocrine disruptors
  • neo-formed contaminants
  • potentially toxic elements
  • dietary exposure
  • foodborne disease
  • food poisoning

Published Papers (11 papers)

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Research

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14 pages, 2179 KiB  
Article
The Effect of Different Organic Acids and Their Combination on the Cell Barrier and Biofilm of Escherichia coli
by Qing-Yang Ji, Wenqiong Wang, Haodong Yan, Hengxian Qu, Yang Liu, Yi Qian and Ruixia Gu
Foods 2023, 12(16), 3011; https://doi.org/10.3390/foods12163011 - 10 Aug 2023
Cited by 3 | Viewed by 2998
Abstract
Organic acids are natural antimicrobial compounds commonly used in the food industry. In this study, acetic, lactic, butyric, citric, and malic acid at minimum inhibitory concentrations and their combinations at optimal inhibition concentrations were used to treat E. coli, and the effects [...] Read more.
Organic acids are natural antimicrobial compounds commonly used in the food industry. In this study, acetic, lactic, butyric, citric, and malic acid at minimum inhibitory concentrations and their combinations at optimal inhibition concentrations were used to treat E. coli, and the effects on the cell barrier and biofilm of E. coli were evaluated. Acetic acid showed the highest membrane-damaging effect, while citric acid and malic acid could specifically damage the cell wall of E. coli, leading to alkaline phosphatase leakage. The RT-qPCR results showed that organic acids upregulated the membrane-protein-related genes of E. coli, and the combination of organic acids had a wider range of effects than single organic acid treatment. Moreover, organic acids inhibited the formation of E. coli biofilm and cellular activity within the biofilm. This study showed that the combination of organic acids plays a synergistic inhibitory role mainly through multiple destructive effects on the cell barrier and exhibited synergistic anti-biofilm effects. The three–three combination of acetic, lactic acid, and a third organic acid (butyric, citric, or malic) can play a better synergistic antibacterial effect than the two-pair combination of acetic and lactic acid. These findings have implications for the usage, development, and optimization of organic acid combinations. Full article
(This article belongs to the Special Issue Risk Assessment of Microbiological and Chemical Hazards in Foods)
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20 pages, 384 KiB  
Article
Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey
by Hilal Pekmezci and Burhan Basaran
Foods 2023, 12(12), 2320; https://doi.org/10.3390/foods12122320 - 09 Jun 2023
Cited by 3 | Viewed by 1641
Abstract
In this study, the 10-year dietary habits of patients diagnosed with cancer (n = 1155) were retrospectively analyzed, and the relationships between dietary (red meat, white meat, fish meat, French fries, bread, instant coffee, ready-to-drink coffee, Turkish coffee, and black tea) heterocyclic [...] Read more.
In this study, the 10-year dietary habits of patients diagnosed with cancer (n = 1155) were retrospectively analyzed, and the relationships between dietary (red meat, white meat, fish meat, French fries, bread, instant coffee, ready-to-drink coffee, Turkish coffee, and black tea) heterocyclic amines, polycyclic aromatic hydrocarbons, acrylamide, and N-nitrosamine-based risk scores and cancer types were statistically evaluated. The foods with the highest and lowest mean dietary heat-treatment contaminant risk scores were red meat and ready-to-drink coffee, respectively. There were statistically significant differences in the dietary heat-treatment contamination risk scores based on the cancer patients’ demographic characteristics (sex, age, smoking, and body mass index) (p < 0.05). According to the cancer types, the systems with the highest and lowest dietary heat-treatment contaminant risk scores were determined as other (brain, thyroid, lymphatic malignancies, skin, oro- and hypopharynx, and hematology) and the reproductive (breast, uterus, and ovary) system, respectively. The relationship between instant coffee consumption and respiratory system cancer types, the frequency of consumption of French fries and urinary system cancer types and the consumption of meat products and gastrointestinal system cancer types were determined. It is thought that this study contains important findings regarding the relationship between dietary habits and cancer and will be a good source for other studies to be conducted in this context. Full article
(This article belongs to the Special Issue Risk Assessment of Microbiological and Chemical Hazards in Foods)
8 pages, 546 KiB  
Communication
Occurrence of Phthalate Esters in Coffee and Risk Assessment
by Salvatore Velotto, Jonathan Squillante, Agata Nolasco, Raffaele Romano, Teresa Cirillo and Francesco Esposito
Foods 2023, 12(5), 1106; https://doi.org/10.3390/foods12051106 - 05 Mar 2023
Cited by 2 | Viewed by 1996
Abstract
Coffee, one of the most widely consumed beverages in the world, is commercialized as powder and beans in different types of packaging and extracted through several methods. In this regard, the present study focused on evaluating the concentration of two of the most [...] Read more.
Coffee, one of the most widely consumed beverages in the world, is commercialized as powder and beans in different types of packaging and extracted through several methods. In this regard, the present study focused on evaluating the concentration of two of the most used phthalates in plastic materials (bis(2-ethylhexyl)phthalate (DEHP) and di-butyl phthalate (DBP)) in coffee powder and beverages to assess their migration from different packaging and machines. Furthermore, the levels of exposure to these endocrine disruptors in regular coffee consumers were estimated. Samples of packaged coffee powder/beans (n = 60) from different forms of packaging (multilayer bag, aluminum tin, and paper pod) and coffee beverages (n = 40) that were differently extracted (by professional espresso machine (PEM), Moka pot (MP), and home espresso machine (HEM)) were analyzed by extraction of the lipid fraction, purification, and determination by gas chromatography–mass spectrometry (GC/MS). Risk due to consumption of coffee (1–6 cups) was assessed based on tolerable daily intake (TDI) and incremental lifetime cancer risk (ILCR). No significant differences emerged in DBP and DEHP concentrations among different types of packaging (multilayer, aluminum, and paper), whereas higher levels of DEHP were reported in beverages extracted by PEM (6.65, 2.58–11.32) than by MP (0.78, 0.59–0.91) and HEM (0.83, 0.62–0.98). The presence of higher DEHP levels in coffee beverages than in coffee powder may be due to its leaching through machine components. However, the levels of PAEs did not exceed the specific migration limits (SMLs) set out for food contact materials (FCM), and exposure to PAEs from coffee beverages was low, justifying the small risk due of its consumption. Consequently, coffee can be considered a safe beverage for exposure to some phthalic acid esters (PAEs). Full article
(This article belongs to the Special Issue Risk Assessment of Microbiological and Chemical Hazards in Foods)
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14 pages, 1499 KiB  
Article
Evaluation of Pulsed Electric Fields (PEF) Parameters in the Inactivation of Anisakis Larvae in Saline Solution and Hake Meat
by Vanesa Abad, Marta Alejandre, Elena Hernández-Fernández, Javier Raso, Guillermo Cebrián and Ignacio Álvarez-Lanzarote
Foods 2023, 12(2), 264; https://doi.org/10.3390/foods12020264 - 06 Jan 2023
Cited by 10 | Viewed by 2230
Abstract
Larvae of the nematode family Anisakidae are capable of causing parasitic infections in humans associated with the consumption of fishery products, leading to intestinal syndromes and allergic reactions. Anisakidae larvae are widely distributed geographically, with rates of parasitism close to 100% in certain [...] Read more.
Larvae of the nematode family Anisakidae are capable of causing parasitic infections in humans associated with the consumption of fishery products, leading to intestinal syndromes and allergic reactions. Anisakidae larvae are widely distributed geographically, with rates of parasitism close to 100% in certain fish species. Methods need to be established for their inactivation and elimination, especially in fishery products that are to be consumed raw, pickled, or salted, or which have been insufficiently treated to kill the parasite. Many strategies are currently available (such as freezing and heat treatment), but further ones, such as pulsed electric fields (PEF), have hardly been investigated until now. This study focuses on the experimental evaluation of the efficacy of PEF in the inactivation of Anisakis spp. larvae in terms of electric field strength, specific energy, and pulse width, as well as on the evaluation of the quality of fish samples after PEF treatment. Results show that viability of Anisakis was highly dependent on field strength and specific energy. Pulse width exerted a considerable influence at the lowest field strengths tested (1 kV/cm). Central composite design helped to define a PEF treatment of 3 kV/cm and 50 kJ/kg as the one capable of inactivating almost 100% of Anisakis present in pieces of hake, while affecting the investigated quality parameters (moisture, water holding capacity, and cooking loss) to a lesser extent than freezing and thawing. These results show that PEF could serve as an alternative to traditional freezing processes for the inactivation of Anisakis in fish. Full article
(This article belongs to the Special Issue Risk Assessment of Microbiological and Chemical Hazards in Foods)
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15 pages, 2943 KiB  
Article
The Detection of Foodborne Pathogenic Bacteria in Seafood Using a Multiplex Polymerase Chain Reaction System
by Pengzhen Li, Xiaoxuan Feng, Baiyan Chen, Xiaoying Wang, Zuyue Liang and Li Wang
Foods 2022, 11(23), 3909; https://doi.org/10.3390/foods11233909 - 04 Dec 2022
Cited by 8 | Viewed by 2604
Abstract
Multiplex polymerase chain reaction (PCR) assays are mainly used to simultaneously detect or identify multiple pathogenic microorganisms. To achieve high specificity for detecting foodborne pathogenic bacteria, specific primers need to be designed for the target strains. In this study, we designed and achieved [...] Read more.
Multiplex polymerase chain reaction (PCR) assays are mainly used to simultaneously detect or identify multiple pathogenic microorganisms. To achieve high specificity for detecting foodborne pathogenic bacteria, specific primers need to be designed for the target strains. In this study, we designed and achieved a multiplex PCR system for detecting eight foodborne pathogenic bacteria using specific genes: toxS for Vibrio parahaemolyticus, virR for Listeria monocytogenes, recN for Cronobacter sakazakii, ipaH for Shigella flexneri, CarA for Pseudomonas putida, rfbE for Escherichia coli, vvhA for Vibrio vulnificus, and gyrB for Vibrio alginolyticus. The sensitivity of the single system in this study was found to be 20, 1.5, 15, 15, 13, 14, 17, and 1.8 pg for V. parahaemolyticus, L. monocytogenes, E. coli O157:H7, C. sakazakii, S. flexneri, P. putida, V. vulnificus, and V. alginolyticus, respectively. The minimum detection limit of the multiplex system reaches pg/μL detection level; in addition, the multiplex system exhibited good specificity and stability. Finally, the assays maintained good specificity and sensitivity of 104 CFU/mL for most of the samples and we used 176 samples of eight aquatic foods, which were artificially contaminated to simulate the detection of real samples. In conclusion, the multiplex PCR method is stable, specific, sensitive, and time-efficient. Moreover, the method is well suited for contamination detection in these eight aquatic foods and can rapidly detect pathogenic microorganisms. Full article
(This article belongs to the Special Issue Risk Assessment of Microbiological and Chemical Hazards in Foods)
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7 pages, 248 KiB  
Communication
First Report on the Presence of Toxic Metals and Metalloids in East Asian Bullfrog (Hoplobatrachus rugulosus) Legs
by Emanuela Bacchi, Gaetano Cammilleri, Marina Tortorici, Francesco Giuseppe Galluzzo, Licia Pantano, Vittorio Calabrese, Antonio Vella, Andrea Macaluso, Gianluigi Maria Lo Dico, Vincenzo Ferrantelli and Mariagrazia Brunone
Foods 2022, 11(19), 3009; https://doi.org/10.3390/foods11193009 - 27 Sep 2022
Cited by 2 | Viewed by 1300
Abstract
We examined the presence of As, Cr, Cd, and Pb in 42 samples of farmed East Asian bullfrog (Hoplobatrachus rugulosus) from Vietnam and Thailand by inductively coupled plasma-mass spectrometry (ICP-MS). An estimation of the dietary intake and exposure to the toxic [...] Read more.
We examined the presence of As, Cr, Cd, and Pb in 42 samples of farmed East Asian bullfrog (Hoplobatrachus rugulosus) from Vietnam and Thailand by inductively coupled plasma-mass spectrometry (ICP-MS). An estimation of the dietary intake and exposure to the toxic elements analysed was also carried out. The results showed very high As levels, with mean values of 0.094 ± 0.085 mg/Kg w.w. and a maximum of 0.22 mg/Kg. No significant differences were found for As contents between areas of production (p > 0.05). No detectable Cd contents were found in all the samples examined. The Pb concentrations of the East Asian bullfrog legs samples were below the European Commission’s permitted levels. The Cr and Pb contents of the East Asian bullfrog produced in Vietnam were significantly higher than that produced in Thailand (p < 0.05). The target hazard quotient (THQ) ratio for Cr was not exceeded for all the samples analysed. In contrast, the benchmark dose lower confidence limit (BMDL) and THQ ratios for As were exceeded, indicating carcinogenic and non-carcinogenic risks for those who consume this type of food. The results of this work confirm the role of As-contaminated water absorption as an important source of arsenic for these adult organisms. Full article
(This article belongs to the Special Issue Risk Assessment of Microbiological and Chemical Hazards in Foods)
12 pages, 687 KiB  
Article
Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods
by Agata Nolasco, Jonathan Squillante, Francesco Esposito, Salvatore Velotto, Raffaele Romano, Maria Aponte, Antonella Giarra, Maria Toscanesi, Emma Montella and Teresa Cirillo
Foods 2022, 11(18), 2834; https://doi.org/10.3390/foods11182834 - 13 Sep 2022
Cited by 8 | Viewed by 2274
Abstract
The coffee supply chain is characterized by a complex network with many critical and unsustainable points producing a huge amount of waste products. Among these, coffee silverskin (CS), the only by-product of the coffee roasting phase, has an interesting chemical profile that suggests [...] Read more.
The coffee supply chain is characterized by a complex network with many critical and unsustainable points producing a huge amount of waste products. Among these, coffee silverskin (CS), the only by-product of the coffee roasting phase, has an interesting chemical profile that suggests potential use as a food ingredient. However, few data on its safety are available. For this reason, the purpose of the study was to assess the occurrence of chemical and biological contaminants in CS, and the resulting risk due to its potential consumption. Essential, toxic, and rare earth elements, polycyclic aromatic hydrocarbons (PAHs), process contaminants, ochratoxin A (OTA), and pesticides residues were analyzed in three classes of samples (Coffea arabica CS, Coffea robusta CS, and their blend). Furthermore, total mesophilic bacteria count (TMBC) at 30 °C, Enterobacteriaceae, yeasts, and molds was evaluated. The risk assessment was based upon the hazard index (HI) and lifetime cancer risk (LTCR). In all varieties and blends, rare earth elements, pesticides, process contaminants, OTA, and PAHs were not detected except for chrysene, phenanthrene, and fluoranthene, which were reported at low concentrations only in the arabica CS sample. Among essential and toxic elements, As was usually the most representative in all samples. Microorganisms reported a low load, although arabica and robusta CS showed lower contamination than mixed CS. Instead, the risk assessment based on the potential consumption of CS as a food ingredient did not show either non-carcinogenic or carcinogenic risk. Overall, this study provides adequate evidence to support the safety of this by-product for its potential use in functional foods. Full article
(This article belongs to the Special Issue Risk Assessment of Microbiological and Chemical Hazards in Foods)
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14 pages, 2844 KiB  
Article
Prevalence, Identification and Mycotoxigenic Potential of Fungi in Common Spices Used in Local Malaysian Cuisines
by Syamilah Nordin, Nurul Afifah Samsudin, Effarizah Mohd Esah, Latiffah Zakaria, Jinap Selamat, Mohd Azuar Hamizan Rahman and Norlia Mahror
Foods 2022, 11(17), 2548; https://doi.org/10.3390/foods11172548 - 23 Aug 2022
Cited by 4 | Viewed by 2176
Abstract
Spices are widely used in various cuisines in Malaysia to enhance the flavour and aroma. However, spices are susceptible to fungal infection, leading to mycotoxin contamination if the storage conditions are favourable for fungal growth. Thus, this study aimed to identify fungal species [...] Read more.
Spices are widely used in various cuisines in Malaysia to enhance the flavour and aroma. However, spices are susceptible to fungal infection, leading to mycotoxin contamination if the storage conditions are favourable for fungal growth. Thus, this study aimed to identify fungal species in spices commonly used in local Malaysian cuisines and determine their prevalence and mycotoxigenic potential. A total of 110 spice samples consisting of cumin, fennel, coriander, peppers (black pepper and white pepper), chillies (dried chilli, chilli paste and chilli powder), cinnamon, star anise, cloves, curry powder and korma powder were randomly purchased from retail markets in Penang. The samples were analysed for the total fungal count (ground spices) and the incidence of fungal infection (whole spices). The fungal species isolated from spices were identified based on morphological and molecular approaches, and the mycotoxigenic potential was determined using the Coconut Cream Agar method. The results showed that coriander seeds (ground) recorded the highest total fungal count (ADM 3.08 log CFU/g; DG18 3.14 log CFU/g), while black pepper (whole) recorded the highest incidence of fungal infection (94%). Interestingly, star anise and cloves were free from fungal contamination. The mycotoxigenic fungi of A. flavus and A. niger recorded the highest isolation frequency in ground and whole spices. These findings indicate the risk of mycotoxin exposure to consumers due to the high consumption of spices in local Malaysian cuisine. Full article
(This article belongs to the Special Issue Risk Assessment of Microbiological and Chemical Hazards in Foods)
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17 pages, 9081 KiB  
Article
Occurrence of Toxic Metals and Metalloids in Muscle and Liver of Italian Heavy Pigs and Potential Health Risk Associated with Dietary Exposure
by Sergio Ghidini, Maria Olga Varrà, Lenka Husáková, Giovanni Loris Alborali, Jan Patočka, Adriana Ianieri and Emanuela Zanardi
Foods 2022, 11(16), 2530; https://doi.org/10.3390/foods11162530 - 21 Aug 2022
Cited by 2 | Viewed by 1980
Abstract
Muscle and liver tissues from Italian heavy pigs were analyzed to investigate whether the chronic consumption of these products by local consumers could represent a health risk in relation to the contamination by some toxic metals and metalloids (TMMs). The concentrations of Al, [...] Read more.
Muscle and liver tissues from Italian heavy pigs were analyzed to investigate whether the chronic consumption of these products by local consumers could represent a health risk in relation to the contamination by some toxic metals and metalloids (TMMs). The concentrations of Al, As, Cd, Cr, Cu, Fe, Ni, Pb, Sn, U, and Zn were measured with an inductively coupled plasma–mass spectrometer, while Hg analysis was performed by using a mercury analyzer. Fe, Zn, and Cu were the most abundant elements in both tissues, while U was detected only at ultra-trace levels. As, Cd, Cu, Fe, Hg, Pb, U, and Zn showed significantly higher concentrations in livers compared to muscles (p ≤ 0.01), with Cd and Cu being 60- and 9-fold more concentrated in the hepatic tissue. Despite this, concentrations of all TMMs were found to be very low in all the samples to the point that the resulting estimated dietary intakes did not suggest any food safety concern. Indeed, intakes were all below the toxicological health-based guidance values or resulted in low margins of exposure. Nevertheless, in the calculation of the worst-case exposure scenario, the children’s estimated intake of Cd, Fe, and Zn through the sole consumption of pig liver contributed to more than 23, 38, and 39% of the tolerable weekly intakes of these elements, while the combined consumption of pig liver and pig muscle to more than 24, 46, and 76%. These findings alert about the probability of exceeding the toxicological guidance values of Cd, Fe, and Zn though the whole diet, suggesting long-term negative health effects for the younger population. Full article
(This article belongs to the Special Issue Risk Assessment of Microbiological and Chemical Hazards in Foods)
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Review

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21 pages, 404 KiB  
Review
Microplastics, a Global Issue: Human Exposure through Environmental and Dietary Sources
by Lucrezia Borriello, Marcello Scivicco, Nunzio Antonio Cacciola, Francesco Esposito, Lorella Severino and Teresa Cirillo
Foods 2023, 12(18), 3396; https://doi.org/10.3390/foods12183396 - 11 Sep 2023
Cited by 6 | Viewed by 3108
Abstract
Plastic production has grown dramatically over the years. Microplastics (MPs) are formed from the fragmentation of larger plastic debris by combining chemical, physical, and biological processes and can degrade further to form nanoplastics (NPs). Because of their size, MPs and NPs are bioavailable [...] Read more.
Plastic production has grown dramatically over the years. Microplastics (MPs) are formed from the fragmentation of larger plastic debris by combining chemical, physical, and biological processes and can degrade further to form nanoplastics (NPs). Because of their size, MPs and NPs are bioavailable to many organisms and can reach humans through transport along the food chain. In addition to the risk from ingesting MPs themselves, there are risks associated with the substances they carry, such as pesticides, pathogenic microorganisms, and heavy metals, and with the additives added to plastics to improve their characteristics. In addition, bioaccumulation and biomagnification can cause a cumulative exposure effect for organisms at the top of the food chain and humans. Despite the growing scientific interest in this emerging contaminant, the potential adverse effects remain unclear. The aim of this review is to summarize the characteristics (size, shape, color, and properties) of MPs in the environment, the primary sources, and the transport pathways in various environmental compartments, and to shed more light on the ecological impact of MPs and the potential health effects on organisms and humans by identifying human exposure pathways. Full article
(This article belongs to the Special Issue Risk Assessment of Microbiological and Chemical Hazards in Foods)

Other

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27 pages, 867 KiB  
Systematic Review
Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies
by Burhan Başaran, Burcu Çuvalcı and Güzin Kaban
Foods 2023, 12(2), 346; https://doi.org/10.3390/foods12020346 - 11 Jan 2023
Cited by 9 | Viewed by 6279
Abstract
Acrylamide, identified by the International Cancer Research Center as a possible carcinogenic compound to humans, is a contaminant formed as a result of the thermal process in many foods, such as coffee, French fries, biscuits and bread, which are frequently consumed by individuals [...] Read more.
Acrylamide, identified by the International Cancer Research Center as a possible carcinogenic compound to humans, is a contaminant formed as a result of the thermal process in many foods, such as coffee, French fries, biscuits and bread, which are frequently consumed by individuals in their daily lives. The biggest concern about acrylamide is that the health risks have not yet been fully elucidated. For this reason, many studies have been carried out on acrylamide in the food, nutrition and health equation. This study focused on epidemiological studies examining the associations between dietary acrylamide exposure and cancer risk. For this purpose, articles published in PubMed, Isı Web of Knowledge, Scopus and Science Direct databases between January 2002 and April 2022 were systematically examined using various keywords, and a total of 63 articles were included in the study. Although some studies on reproductive, urinary, gastrointestinal, respiratory and other systems and organs stated that there is a positive relationship between dietary acrylamide exposure and cancer risk, many publications did not disclose a relationship in this direction. Studies examining the relationship between dietary acrylamide exposure and cancer should be planned to include more people and foods in order to obtain more reliable results. Making research plans in this way is very important in terms of guiding health policies to be formed in the future. Full article
(This article belongs to the Special Issue Risk Assessment of Microbiological and Chemical Hazards in Foods)
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