Cavazza Antonella, Mattarozzi Monica, Franzoni Arianna, Careri Maria
Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy; Interdepartmental Center for Packaging CIPACK, University of Parma, Parco Area delle Scienze 181/A, 43124 Parma, Italy.
Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy; Interdepartmental Center on Safety, Technologies and Innovation in Agri-food SITEIA.PARMA, University of Parma, Parco Area delle Scienze 181/A, 43124 Parma, Italy.
Food Chem. 2022 Sep 15;388:132951. doi: 10.1016/j.foodchem.2022.132951. Epub 2022 Apr 12.
The present review throws a spotlight on new and emerging food safety concerns in view of a well-established food allergen risk arising from global socio-economic changes, international trade, circular economy, environmental sustainability, and upcycling. Food culture globalization needs harmonization of regulations, technical specifications, and reference materials towards mutually recognised results. In parallel, routine laboratories require high-throughput reliable analytical strategies, even in-situ testing devices, to test both food products and food contact surfaces for residual allergens. Finally, the currently neglected safety issues associated to possible allergen exposure due to the newly proposed bio- and plant-based sustainable food contact materials require an in-depth investigation.
鉴于全球社会经济变化、国际贸易、循环经济、环境可持续性和升级再造所引发的既定食品过敏原风险，本综述聚焦于新出现的食品安全问题。食品文化全球化需要协调法规、技术规范和参考材料，以达成相互认可的结果。与此同时，常规实验室需要高通量可靠的分析策略，甚至是现场检测设备，来检测食品和食品接触表面的残留过敏原。最后，新提出的生物基和植物基可持续食品接触材料可能导致的过敏原暴露相关的当前被忽视的安全问题需要深入调查。
