Gallo Monica, Ferrara Lydia, Calogero Armando, Montesano Domenico, Naviglio Daniele
Department of Molecular Medicine and Medical Biotechnology, University of Naples Federico II, via Pansini, 5, 80131 Naples, Italy.
Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy.
Food Res Int. 2020 Nov;137:109414. doi: 10.1016/j.foodres.2020.109414. Epub 2020 Jun 9.
In recent years, the concept of food has undergone a radical transformation to the point of attributing to foods, in addition to their nutritional and sensorial properties, an important role in maintaining health and psycho-physical well-being and in the prevention of certain diseases. However, foods can hide many pitfalls for human health. There are many critical points in food production processes and they can represent real risks of contamination or of unsafe food production for consumers. Proper conservation, physico-chemical and microbiological stability, cooking methods are fundamental control parameters to ensure the safety of food products. Generally, the development of a food-borne disease is due to specific conditions, such as the virulence of the microorganism present, the microbial load present in the food and the conditions of the host's immune system. Furthermore, the possible presence of other types of contaminants, in addition to microbial ones, can have implications for the health of consumers. Consequently, the rigorous compliance of personnel who work in contact with food during the phases of production, processing, transport and storage with hygienic rules is essential to guarantee food safety and prevent foodborne disease. So, in this review, major issues are addressed such as reviewing the major food-related causes of disease. From this point of view, the relevant microorganisms involved in food contamination (bacteria, viruses, parasites, fungi and mycotoxins), are taken into account. In addition, potentially allergenic foods or foods most commonly associated with food intolerance, are also considered. Many adverse reactions of the body towards foods are caused by the treatments to which they are subjected in order to maintain unchanged organoleptic characteristics as long as possible over time. This is also a critical point for food contamination that is considered in this review. A section is reserved to food additives potentially capable of causing disorders to the human body. In addition to biological contamination, the important issues represented by chemical contamination caused by pesticides, heavy metals, contaminants produced involuntarily are also considered. In conclusion, this review highlights that to protect consumers from food-borne diseases, an integrated approach to food safety must be adopted which affects the entire food chain, from farm to fork.
近年来，食物的概念经历了彻底的转变，除了其营养和感官特性外，食物在维持健康和身心健康以及预防某些疾病方面也发挥着重要作用。然而，食物可能对人类健康隐藏许多隐患。食品生产过程中有许多关键点，它们可能对消费者构成真正的污染风险或不安全食品生产风险。适当的保存、物理化学和微生物稳定性以及烹饪方法是确保食品安全性的基本控制参数。一般来说，食源性疾病的发生归因于特定条件，例如存在的微生物的毒力、食物中存在的微生物负荷以及宿主免疫系统的状况。此外，除了微生物污染物外，其他类型污染物的可能存在也会对消费者健康产生影响。因此，在生产、加工、运输和储存阶段接触食品的人员严格遵守卫生规则对于保证食品安全和预防食源性疾病至关重要。所以，在本综述中，探讨了一些主要问题，例如回顾与食物相关的主要疾病原因。从这个角度来看，考虑了涉及食品污染的相关微生物（细菌、病毒、寄生虫、真菌和霉菌毒素）。此外，还考虑了潜在的致敏性食物或最常与食物不耐受相关的食物。人体对食物的许多不良反应是由为了尽可能长时间保持不变的感官特性而对其进行的处理引起的。这也是本综述中考虑的食品污染关键点。有一部分专门讨论了可能对人体造成紊乱的食品添加剂。除了生物污染外，还考虑了由农药、重金属、非自愿产生的污染物引起的化学污染所代表的重要问题。总之，本综述强调，为了保护消费者免受食源性疾病的侵害，必须采用一种影响从农场到餐桌的整个食物链的食品安全综合方法。
