Natural toxins in food: Many people are not aware of the health risks
German Federal Institute for Risk Assessment publishes special edition of the BfR Consumer Monitor
Many people are concerned about residues of chemicals, contaminants or microplastics in their food. However, it is less well known that many foods also contain toxins of completely natural origin. These are often chemical compounds that plants use to ward off predators such as insects or microorganisms. These substances are found in beans and potatoes, for example, and can pose potential health risks. However, according to a recent representative survey by the German Federal Institute for Risk Assessment (BfR), only just under half of the respondents (47 per cent) were even aware of plant toxic substances. The BfR Consumer Monitor Special on naturally occurring plant toxins also revealed that this risk worries 27 per cent. In contrast, residues in food (e.g. from plant protection products) and contaminants, i.e. substances that are not intentionally added to food (e.g. heavy metals), cause concern for 63 and 62 per cent of respondents respectively. "The survey results make it clear that risks of natural origin tend to be underestimated, while risks of synthetic origin tend to be overestimated," says BfR President Professor Andreas Hensel."
Link to the consumer monitor
Raw plant-based foods are consumed frequently by 34 per cent, occasionally or rarely by 45 per cent and very rarely or not at all by 19 per cent.
Which foods with naturally occurring plant toxins do you already know? If this question is asked openly and without pre-selection, potatoes are named first (15 per cent), followed by tomatoes, raw beans (nine per cent each) and mushrooms (five per cent).
Naturally occurring toxic substances worry 27 per cent in the survey. More than half of the respondents (53 per cent) feel poorly informed about plant toxins in food, while only eight per cent feel well informed.
At 63 per cent and 62 per cent respectively, significantly more consumers are concerned about residues or contaminants.
Residues are residual amounts of substances that are used in the production of food. For example, residues can remain in fruit, vegetables or cereals even if plant protection products are used correctly.
Contaminants, on the other hand, are undesirable substances that unintentionally end up in food. They can occur naturally in the environment, arise during the processing of raw materials into food or be released into the environment as a result of human activities. Contaminants are undesirable because they can be harmful to health under certain circumstances.
The study also shed light on the related topic of "mouldy food". Here, too, there is a clear need for education. Even small amounts of mould toxins can be harmful to the health of humans and animals. Mouldy jam, for example, should therefore always be disposed of completely. Nevertheless, 25 per cent of respondents stated that they only remove the mouldy part. Even in the case of mouldy berries, affected and surrounding fruit should no longer be eaten. Only 60 per cent adhere to this rule.
About the BfR
The German Federal Institute for Risk Assessment (BfR) is a scientifically independent institution within the portfolio of the Federal Ministry of Food and Agriculture (BMEL) in Germany. The BfR advises the Federal Government and the States (‘Laender’) on questions of food, chemicals and product safety. The BfR conducts independent research on topics that are closely linked to its assessment tasks.
This text version is a translation of the original German text which is the only legally binding version.
Fast track to food safety: new test spots seafood pathogen in 30 minutes
ZHEJIANG UNIVERSITY
IMAGE:
SCHEMATIC SHOWING THE USE OF A CRISPR/CAS12A SYSTEM COMBINED WITH ISOTHERMAL AMPLIFICATION AND ICS FOR RAPID AND VISUAL NUCLEIC ACID DETECTION.
view moreCREDIT: FOOD QUALITY AND SAFETY
Researchers have developed a groundbreaking point-of-care detection method for Vibrio parahaemolyticus, a bacterium responsible for a significant number of foodborne illnesses. The new platform, leveraging recombinant polymerase amplification (RPA) and the CRISPR/Cas12a system combined with an immunochromatographic test strip (ICS), offers a low-cost, simple, and visually intuitive solution for the rapid detection of this pathogen in seafood.
Vibrio parahaemolyticus is a Gram-negative, halophilic bacterium prevalent in marine environments and is the primary cause of acute hepatopancreatic necrosis, also known as early death syndrome, in aquaculture. It represents a considerable public health hazard, especially through the consumption of raw or undercooked seafood. The bacterium can contaminate seafood surfaces, leading to foodborne outbreaks. Current detection methods, which rely on microbial isolation, culturing, and biochemical identification, are too slow for effective point-of-care testing (POCT).
In a notable advancement for food safety, scientists from the Shanghai Academy of Agricultural Sciences have unveiled a novel detection platform that identifies Vibrio parahaemolyticus within 30 minutes. This innovation could significantly reduce the risk of foodborne illness from seafood. Published in Food Quality and Safety, (DOI:10.1093/fqsafe/fyae008) , February 2024, this method marks a substantial improvement in food safety and public health measures.
The research team developed an innovative platform that swiftly detects the presence of Vibrio parahaemolyticus in seafood. This rapid-response system is transformative for food safety, where early detection of pathogens is crucial for preventing illness. The platform utilizes a combined approach involving recombinant polymerase amplification (RPA), the CRISPR/Cas12a system, and an immunochromatographic test strip (ICS). It specifically targets the tlh gene of V. parahaemolyticus, facilitating highly sensitive detection. The procedure starts with extracting bacterial DNA from the seafood sample, followed by RPA for amplification. The CRISPR/Cas12a system then accurately identifies and cleaves the target gene, with the ICS providing a visual confirmation of the bacterium's presence. This method achieves a detection limit of 2.5×102 fg/µL for plasmid DNA and 1.4×102 CFU/mL for the bacteria. Remarkably, it can detect V. parahaemolyticus in salmon sashimi at concentrations as low as 154 CFU/g without sample enrichment. This breakthrough overcomes the drawbacks of traditional culture-based methods, offering a faster, more accessible approach for monitoring seafood safety.
Dr. Haijuan Zeng, the corresponding author and leader of the Biotechnology Research Institute at the Shanghai Academy of Agricultural Sciences, stated, "Our innovative detection platform represents a significant advancement in the rapid and sensitive detection of Vibrio parahaemolyticus, proving especially valuable for ensuring seafood safety and preventing public health crises."
This new method could revolutionize how food safety is monitored in the seafood industry, offering a rapid, cost-effective solution that can be implemented directly at points of sale or during food handling, significantly shortening the detection timeframe and potentially averting foodborne outbreaks before contaminated products reach consumers.
###
References
DOI
Original Source URL
https://doi.org/10.1093/fqsafe/fyae008
Funding information
This study was supported by the Scientific and Innovative Action Plan of Shanghai (No.21N31900800), the Shanghai Rising-Star Program (No.23QB1403500), the Shanghai Science and Technology Commission, the Belt and Road Project (No.20310750500), the Talent Project of SAAS (No.2023–2025), and the SAAS Program for Excellent Research Team (No.2022 (B-16)), China.
About Food Quality and Safety
Food Quality and Safety (FQS) is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality, food safety, food nutrition and human health. It is covered by SCI-E and the 2022 Impact Factor (IF)=5.6, 5-yr IF=6.2.
JOURNAL
Food Quality and Safety
SUBJECT OF RESEARCH
Not applicable
ARTICLE TITLE
A visual, rapid, and sensitive detection platform for Vibrio parahaemolyticus based on RPA-CRISPR/Cas12a and an immunochromatographic test strip
No comments:
Post a Comment