a Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , C/ Agustín Escardino 7 - Paterna (Valencia) , Spain.
Crit Rev Food Sci Nutr. 2019;59(10):1534-1545. doi: 10.1080/10408398.2017.1421521. Epub 2018 Jan 16.
Chemical contaminants that are present in food pose a health problem and their levels are controlled by national and international food safety organizations. Despite increasing regulation, foods that exceed legal limits reach the market. In Europe, the number of notifications of chemical contamination due to pesticide residues, mycotoxins and metals is particularly high. Moreover, in many parts of the world, drinking water contains high levels of chemical contaminants owing to geogenic or anthropogenic causes. Elimination of chemical contaminants from water and especially from food is quite complex. Drastic treatments are usually required, which can modify the food matrix or involve changes in the forms of cultivation and production of the food products. These modifications often make these treatments unfeasible. In recent years, efforts have been made to develop strategies based on the use of components of natural origin to reduce the quantity of contaminants in foods and drinking water, and to reduce the quantity that reaches the bloodstream after ingestion, and thus, their toxicity. This review provides a summary of the existing literature on strategies based on the use of lactic acid bacteria or yeasts belonging to the genus that are employed in food industry or for dietary purposes.
食品中存在的化学污染物会对健康造成危害，其含量受到国家和国际食品安全组织的控制。尽管监管力度不断加大，但仍有超过法定限量的食品进入市场。在欧洲，由于农药残留、霉菌毒素和金属等原因，通报的化学污染物污染食品的数量特别高。此外，由于地球成因或人为原因，世界上许多地区的饮用水中含有高水平的化学污染物。从水中，特别是从食物中去除化学污染物相当复杂。通常需要采取激烈的处理措施，这可能会改变食物基质，或涉及到种植和生产食品的方式的改变。这些改变往往使这些处理变得不可行。近年来，人们一直在努力开发基于使用天然来源成分的策略，以减少食品和饮用水中污染物的数量，并减少摄入后进入血液的数量，从而降低其毒性。本文综述了现有的关于在食品工业中或作为膳食用途使用属于的乳酸菌或酵母的策略的文献。
