Public Health Risks Associated with Food Process Contaminants – A Review
The increasing complexity of food production and processing has raised concerns regarding food process contaminants, which pose significant public health risks. Food process contaminants can be introduced during diverse phases of food processing such as drying, heating, grilling, and fermentation, r...
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| Language: | English |
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Elsevier
2025-02-01
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| Series: | Journal of Food Protection |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0362028X24002102 |
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| author | Ahmadullah Zahir Zhiwen Ge Iftikhar Ali Khan |
| author_facet | Ahmadullah Zahir Zhiwen Ge Iftikhar Ali Khan |
| author_sort | Ahmadullah Zahir |
| collection | DOAJ |
| description | The increasing complexity of food production and processing has raised concerns regarding food process contaminants, which pose significant public health risks. Food process contaminants can be introduced during diverse phases of food processing such as drying, heating, grilling, and fermentation, resulting in the synthesis of harmful chemicals including acrylamide (AA), advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), furan and its naturally occurring derivatives, polycyclic aromatic hydrocarbons (PAHs), N-nitroso compounds (NOCs), 2-chloropropane-1,2-diol esters (2-MCPDE), and 3-chloropropane-1,2-diol esters (3-MCPDE), ethyl carbamate (EC), glycidyl esters (GE), and 4-methylimidazole (4-MEI), all of these are harmful to human health. Although these compounds can be somewhat prevented during processing, eliminating them can often be challenging due to their unknown formation mechanism. Moreover, prolonged exposure to these dangerous compounds might harm human health. There is limited understanding of the sources, formation processes, and hazards of food processing contaminants, and a lack of knowledge of the mechanisms involved in how to control their generation. In this review, we provide a comprehensive overview of the harmful effects associated with food process contaminants generated during thermal processing and fermentation, alongside elemental process contaminants and their potential threats to human health. Furthermore, this study identifies existing knowledge gaps proposes avenues for future inquiry and emphasizes the necessity of employing a multi-disciplinary approach to alleviate the public health risks posed by food process contaminants, advocating for cooperative initiatives among food scientists, public health officials, and regulatory entities to enhance food safety and protect consumer health. |
| format | Article |
| id | doaj-art-a5133589bca3443db2009624c98bdea0 |
| institution | Kabale University |
| issn | 0362-028X |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Food Protection |
| spelling | doaj-art-a5133589bca3443db2009624c98bdea02025-02-02T05:26:41ZengElsevierJournal of Food Protection0362-028X2025-02-01882100426Public Health Risks Associated with Food Process Contaminants – A ReviewAhmadullah Zahir0Zhiwen Ge1Iftikhar Ali Khan2Faculty of Veterinary Sciences, Department of Food Science and Technology, Afghanistan National Agricultural Sciences & Technology University, Kandahar 3801, Afghanistan; Corresponding author.Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, ChinaShenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, ChinaThe increasing complexity of food production and processing has raised concerns regarding food process contaminants, which pose significant public health risks. Food process contaminants can be introduced during diverse phases of food processing such as drying, heating, grilling, and fermentation, resulting in the synthesis of harmful chemicals including acrylamide (AA), advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), furan and its naturally occurring derivatives, polycyclic aromatic hydrocarbons (PAHs), N-nitroso compounds (NOCs), 2-chloropropane-1,2-diol esters (2-MCPDE), and 3-chloropropane-1,2-diol esters (3-MCPDE), ethyl carbamate (EC), glycidyl esters (GE), and 4-methylimidazole (4-MEI), all of these are harmful to human health. Although these compounds can be somewhat prevented during processing, eliminating them can often be challenging due to their unknown formation mechanism. Moreover, prolonged exposure to these dangerous compounds might harm human health. There is limited understanding of the sources, formation processes, and hazards of food processing contaminants, and a lack of knowledge of the mechanisms involved in how to control their generation. In this review, we provide a comprehensive overview of the harmful effects associated with food process contaminants generated during thermal processing and fermentation, alongside elemental process contaminants and their potential threats to human health. Furthermore, this study identifies existing knowledge gaps proposes avenues for future inquiry and emphasizes the necessity of employing a multi-disciplinary approach to alleviate the public health risks posed by food process contaminants, advocating for cooperative initiatives among food scientists, public health officials, and regulatory entities to enhance food safety and protect consumer health.http://www.sciencedirect.com/science/article/pii/S0362028X24002102Mitigation strategiesPublic healthThermal contaminantsToxicity |
| spellingShingle | Ahmadullah Zahir Zhiwen Ge Iftikhar Ali Khan Public Health Risks Associated with Food Process Contaminants – A Review Journal of Food Protection Mitigation strategies Public health Thermal contaminants Toxicity |
| title | Public Health Risks Associated with Food Process Contaminants – A Review |
| title_full | Public Health Risks Associated with Food Process Contaminants – A Review |
| title_fullStr | Public Health Risks Associated with Food Process Contaminants – A Review |
| title_full_unstemmed | Public Health Risks Associated with Food Process Contaminants – A Review |
| title_short | Public Health Risks Associated with Food Process Contaminants – A Review |
| title_sort | public health risks associated with food process contaminants a review |
| topic | Mitigation strategies Public health Thermal contaminants Toxicity |
| url | http://www.sciencedirect.com/science/article/pii/S0362028X24002102 |
| work_keys_str_mv | AT ahmadullahzahir publichealthrisksassociatedwithfoodprocesscontaminantsareview AT zhiwenge publichealthrisksassociatedwithfoodprocesscontaminantsareview AT iftikharalikhan publichealthrisksassociatedwithfoodprocesscontaminantsareview |