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与食品加工污染物相关的公共卫生风险 - - 综述

Ahmadullah Zahir¹, Zhiwen Ge², Iftikhar Ali Khan³

¹Faculty of Veterinary Sciences, Department of Food Science and Technology, Afghanistan National Agricultural Sciences & Technology University, Kandahar 3801, Afghanistan.

Journal of food protection

|December 6, 2024

概括

食品加工可以产生有害污染物,如烯胺 (AA) 和多环芳 (PAHs). 这份审查详细介绍了它们的风险,并呼吁采取多学科的方法来提高食品安全.

科学领域:

食品科学食品科学食品科学
公共卫生公共卫生
毒理学毒理学毒理学

背景情况:

食品生产的复杂性增加了过程污染物的风险.
在加工过程中形成的有害化学物质包括烯胺 (AA),高级糖化终产品 (AGEs) 和多环芳 (PAHs).
关于污染源,形成和控制机制的了解有限.

研究的目的:

提供食品工艺污染物的有害影响的全面概述.
识别知识差距,并提出未来的研究方向.
强调多学科的方法来减轻公共卫生风险.

主要方法:

关于食品过程污染物的文献综述.
分析热处理和发酵的有害影响.
识别污染物形成和控制方面的知识差距.

主要成果:

详细概述各种食品工艺污染物 (例如,AA,AGE,PAA,HAA,NOC,MCPDE,EC,GE,4-MEI) 的情况.
污染物和公共卫生风险之间确立的联系.
突出了由于未知的形成机制导致的污染物消除方面的挑战.

结论:

对食品工艺污染物的全面了解对公共健康至关重要.
需要进一步的研究来阐明形成机制和控制策略.
科学家,官员和监管机构之间的合作努力对于提高食品安全至关重要.

关键词:

缓解策略的缓解策略公共卫生公共卫生热污染物是一种热污染物.有毒性有毒性

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