Sithole Tapiwa Reward, Ma Yu-Xiang, Qin Zhao, Wang Xue-De, Liu Hua-Min
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Foods. 2022 Jun 24;11(13):1874. doi: 10.3390/foods11131874.
Peanut butter has a very large and continuously increasing global market. The food safety risks associated with its consumption are also likely to have impacts on a correspondingly large global population. In terms of prevalence and potential magnitude of impact, contamination by spp., and aflatoxins, are the major food safety risks associated with peanut butter consumption. The inherent nature of the spp., coupled with the unique chemical composition and structure of peanut butter, present serious technical challenges when inactivating spp. in contaminated peanut butter. Thermal treatment, microwave, radiofrequency, irradiation, and high-pressure processing all are of limited efficacy in inactivating spp. in contaminated peanut butter. The removal of aflatoxins in contaminated peanut butter is equally problematic and for all practical purposes almost impossible at the moment. Adopting good manufacturing hygiene practices from farm to table and avoiding the processing of contaminated peanuts are probably some of the few practically viable strategies for minimising these peanut butter food safety risks. The purpose of this review is to highlight the nature of food safety risks associated with peanut butter and to discuss the effectiveness of the initiatives that are aimed at minimising these risks.
花生酱拥有庞大且持续增长的全球市场。与其食用相关的食品安全风险也可能会对相应数量庞大的全球人口产生影响。就流行程度和潜在影响规模而言，[某种微生物]污染以及黄曲霉毒素是与食用花生酱相关的主要食品安全风险。[某种微生物]的内在特性，再加上花生酱独特的化学成分和结构，在使受污染花生酱中的[某种微生物]失活时带来了严峻的技术挑战。热处理、微波、射频、辐照以及高压处理在使受污染花生酱中的[某种微生物]失活方面效果都有限。去除受污染花生酱中的黄曲霉毒素同样存在问题，目前实际上几乎是不可能的。从农场到餐桌采用良好的生产卫生规范并避免加工受污染的花生，可能是将这些花生酱食品安全风险降至最低的少数几个切实可行的策略。本综述的目的是突出与花生酱相关的食品安全风险的性质，并讨论旨在将这些风险降至最低的举措的有效性。
