Emerging food safety risks in alternative protein sources, new review published

A growing tide of environmental concerns and evolving consumer preferences are major factors driving the shift towards the protein transition, often in the form of plant and aqua-based alternatives to traditional animal proteins. This transition is evidenced by the rapid expansion of meat and dairy food substitutes. However, this exciting trend brings new food safety challenges, as novel protein sources could introduce unexpected risks. A recent review published in the journal of Comprehensive Reviews in Food Science and Food Safety on May 2024, addresses the chemical and microbiological safety concerns of these emerging protein sources and derived analogues, and contributes to the development of robust safety protocols for the burgeoning protein transition.  

The authors employed a systematic literature analysis to assess potential safety hazards associated with chemical and microbiological contaminants present in these emerging protein sources. The analysis encompassed both raw materials and commercially available analogues.  

They focused on alternative protein sources with recent or anticipated market introduction and excluded established protein sources such as soy and spirulina to concentrate on less familiar options. The plant-based proteins studied include soil-grown legumes (fava bean, mung bean, lentils, black gram, cowpea) and new protein sources like quinoa, hemp and leaf proteins, as well as aquatic-based sources derived from microalgae and duckweeds.  

A significant finding is that current European legislation on maximum contamination limits fails to identify "contaminant-food" pairs. Furthermore, a dedicated legislative framework specifically addressing safety concerns surrounding these novel protein analogues is currently absent.  

This review identifies several potential contamination risks associated with these emerging alternatives.

Legumes like fava beans and lentils may harbor naturally occurring antinutrients such as vicine and convicine, which can hinder nutrient absorption. Additionally, these proteins are susceptible to contamination by pathogenic bacteria such as Salmonella and Listeria, as well as mycotoxins produced by molds during storage and processing.  

Aquatic sources like microalgae and duckweeds can accumulate heavy metals like arsenic and cadmium, along with organic pollutants. These sources may also bioaccumulate toxins such as microcystins and β-N-methylamino-l-alanine (BMAA). Warm, nutrient-rich environments where these organisms are cultivated can promote the growth of pathogenic bacteria like Vibrio and Aeromonas species.  

Meat and dairy analogues can be susceptible to contamination from various sources. Residual solvents, additives, and chemicals migrating from packaging materials can be introduced during manufacturing. The complex processing environments can introduce or exacerbate microbial risks, including bacterial and fungal contamination during storage and distribution.  

While alternative protein sources represent a promising avenue for sustainable food production, a rigorous approach to safety assessment and management remains paramount. A "safe by design" approach is recommended, advocating for the integration of food safety principles from the very beginning of product development. The review highlights the need for a more comprehensive understanding and further research to fill existing data gaps and to develop harmonized regulatory standards to ensure the safety of alternative protein sources and derived analogues.    

Source:  

IFT