Department of Nutrition Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary.
Department of Food Chemistry and Analysis Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary.
Compr Rev Food Sci Food Saf. 2024 Sep;23(5):e13404. doi: 10.1111/1541-4337.13404.
These days, a growing consumer demand and scientific interest can be observed for nutraceuticals of natural origin, including apiculture products. Due to the growing emphasis on environmental protection, extensive research has been conducted on the pesticide and heavy metal contamination of bee products; however, less attention is devoted on other food safety aspects. In our review, scientific information on the less-researched food safety hazards of honey, bee bread, royal jelly, propolis, and beeswax are summarized. Bee products originating from certain plants may inherently contain phytotoxins, like pyrrolizidine alkaloids, tropane alkaloids, matrine alkaloids, grayanotoxins, gelsemium alkaloids, or tutin. Several case studies evidence that bee products can induce allergic responses to sensitive individuals, varying from mild to severe symptoms, including the potentially lethal anaphylaxis. Exposure to high temperature or long storage may lead to the formation of the potentially toxic 5-hydroxymethylfurfural. Persistent organic pollutants, radionuclides, and microplastics can potentially be transferred to bee products from contaminated environmental sources. And lastly, inappropriate beekeeping practices can lead to the contamination of beekeeping products with harmful microorganisms and mycotoxins. Our review demonstrates the necessity of applying good beekeeping practices in order to protect honeybees and consumers of their products. An important aim of our work is to identify key knowledge gaps regarding the food safety of apiculture products.
如今，人们对天然来源的营养保健品（包括蜂产品）的消费需求和科学兴趣日益增长。由于人们越来越重视环境保护，因此广泛开展了关于蜂产品的农药和重金属污染的研究；然而，对于其他食品安全方面的关注较少。在我们的综述中，总结了有关蜂蜜、蜂粮、蜂王浆、蜂胶和蜂蜡这些较少研究的食品安全危害的科学信息。某些植物来源的蜂产品可能会天然含有植物毒素，如吡咯里西啶生物碱、托烷生物碱、苦参碱、格尼帕毒素、钩吻生物碱或 tutin。有几项案例研究表明，蜂产品会对敏感个体引起过敏反应，从轻度到重度症状不等，包括潜在致命的过敏反应。暴露于高温或长时间储存可能会导致潜在有毒的 5-羟甲基糠醛的形成。持久性有机污染物、放射性核素和微塑料可能会从受污染的环境源转移到蜂产品中。最后，不适当的养蜂实践会导致养蜂产品受到有害微生物和霉菌毒素的污染。我们的综述表明，有必要采取良好的养蜂实践来保护蜜蜂和蜂产品的消费者。我们工作的一个重要目标是确定有关蜂产品食品安全的关键知识空白。
