Food safety risks associated with novel proteins

Research output: Chapter in Book / Conference PaperChapter

1 Citation (Scopus)

Abstract

Consumption of novel proteins, such as plant-based, insects, and algae, is predicted to increase in the world as replacers for animal‐derived proteins. Food-safety hazards associated with novel protein sources are like other proteins and include microbiological, chemical, physical and allergens. Scientific and technical information is emerging at this stage; in many cases, possible food safety hazards associated with the use of novel proteins are hardly known. Novel protein sources are reported to carry a range of contaminants including allergens, microbial pathogens, heavy metals, mycotoxins, and pesticide residues. The presence of safety hazards depends on the novel protein source and production methods. Food-safety assessment of emergent proteins is of utmost importance to inform about the nature of risk(s) and management approaches. Therefore, more attention should be directed towards the risk assessment of novel protein sources and developing food safety hazards control strategies to ensure public health and safety.
Original languageEnglish
Title of host publicationAlternative Proteins: Safety and Food Security Considerations
EditorsAlaa El-Din A. Bekhit, William W. Riley, Malik A. Hussain
Place of PublicationU.S.
PublisherCRC Press
Pages361-378
Number of pages18
ISBN (Electronic)9780429299834
ISBN (Print)9780367281298
DOIs
Publication statusPublished - 2022

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