Naslov
KONTAMINANTI U PREHRAMBENOM LANCU OD NUSPROIZVODA PREHRAMBENE INDUSTRIJE DO FINALNIH PROIZVODA
(FOOD CHAIN CONTAMINANTS FROM BY-PRODUCTS OF THE FOOD INDUSTRY TO FINAL PRODUCTS)

Autori
Pleadin, Jelka ; Bogdanović, Tanja ; Murati, Teuta ; Kmetič, Ivana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 3rd International Scientific and Professional Conference FOOD INDUSTRY BY-PRODUCTS / Šubarić, Drago ; Jokić, Stela ; Lončarić, Ante - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2022, 15-16

ISBN
978-953-7005-86-3

Skup
3. međunarodni znanstveno-stručni skup: Food industry by-products

Mjesto i datum
Osijek, Hrvatska, 29.08.2022

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
kontaminanti ; nusproizvodi ; prehrambeni lanac ; sigurnost hrane ; kontrola
(contaminants ; by-products ; food chain ; food safety ; control)

Sažetak
Contaminants are chemicals that are not added to food intentionally, but may be present as a result of production, processing, storage and other stages during food handling and preparation, and may be the result of natural and environmental contamination. These substances can penetrate the human food system through by-products of the food industry, if they are used as contaminated raw materials in further food production, and represent a potential source of pollution. The sources and mechanisms of contamination in the chain "from the field to the table" are unique for each phase of the food system. The most significant food contaminants belong to the group of mycotoxins, heavy metals, dioxins, polychlorinated biphenyls, polycyclic aromatic hydrocarbons, and include 3-monochloropropane-1, 2-diol, melamine, erucic acid and nitrates. Studies show that the presence of these substances in food can cause adverse effects on human health, from mild gastroenteritis to fatal cases of liver, kidney and neurological syndromes. Despite their wide occurrence in food, the variability of properties and toxic effects of these chemical compounds make it impossible to adopt unique prevention measures and decontamination options, and due to their generally high persistence and bioaccumulation potential, these substances pose a significant risk for product safety and consumer health. In order to reduce the level and frequency of pollution, at the same time in order to establish a sustainable circular food system, it is necessary to define the risk of food contamination by chemical substances and manage it carefully. Therefore, in order to produce safety food and protect the health of consumers, the importance of systematic control of contaminants is unquestionable, except in final products and in by-products of the food industry that are used as raw materials in further food production.

Izvorni jezik
Hrvatski, engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA