Elena Butovskaya , Elisabetta Caprai , Mariantonietta Peloso , Mara Gasparini , Marialuisa Borgia , Muhammad Ehtesham Abdul , Paolo Candotti , Simonetta Menotta
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The presence of <em>Bacillus cereus</em> was tested to evaluate the microbiological contamination. None of the analyzed samples were affected by the contamination with pesticides and mycotoxins. Lead was quantified in 3 soy-based, 3 almond-based and one oat-based sample. Cadmium was detected in one rice and 7 soy-based samples. The presence of quantifiable levels of arsenic was detected in all the analyzed rice-based beverages. All samples contained quantifiable concentrations of chromium and nickel. Atropine was detected in 3 soy-based samples. The present preliminary survey reveals the occurrence of multiple contaminants, particularly in soy-based beverages, and opens up the need for further investigations concerning the potential contribution of these products to the exposure to chemical contaminants.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111005"},"PeriodicalIF":5.6000,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Plant-based milk alternatives: Assessing the occurrence of chemical and microbiological contaminants in soy, oat, rice and almond beverages from Italian market\",\"authors\":\"Elena Butovskaya , Elisabetta Caprai , Mariantonietta Peloso , Mara Gasparini , Marialuisa Borgia , Muhammad Ehtesham Abdul , Paolo Candotti , Simonetta Menotta\",\"doi\":\"10.1016/j.foodcont.2024.111005\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>In the recent years, the global market of plant-based beverages consumed as milk alternatives has grown consistently. Plant-based beverages may be exposed to chemical and microbiological contamination through different steps of the production chain. The aim of this study was to investigate the potential chemical and microbiological contamination of plant-based beverages available on the Italian market and produced from soy, oat, almond and rice raw materials. To this purpose the occurrence of pesticides, mycotoxins, toxic trace elements and tropane alkaloids was assessed in 42 plant-based beverages. The presence of <em>Bacillus cereus</em> was tested to evaluate the microbiological contamination. None of the analyzed samples were affected by the contamination with pesticides and mycotoxins. Lead was quantified in 3 soy-based, 3 almond-based and one oat-based sample. Cadmium was detected in one rice and 7 soy-based samples. The presence of quantifiable levels of arsenic was detected in all the analyzed rice-based beverages. All samples contained quantifiable concentrations of chromium and nickel. Atropine was detected in 3 soy-based samples. The present preliminary survey reveals the occurrence of multiple contaminants, particularly in soy-based beverages, and opens up the need for further investigations concerning the potential contribution of these products to the exposure to chemical contaminants.</div></div>\",\"PeriodicalId\":319,\"journal\":{\"name\":\"Food Control\",\"volume\":\"169 \",\"pages\":\"Article 111005\"},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2024-11-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Control\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0956713524007229\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Control","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0956713524007229","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Plant-based milk alternatives: Assessing the occurrence of chemical and microbiological contaminants in soy, oat, rice and almond beverages from Italian market
In the recent years, the global market of plant-based beverages consumed as milk alternatives has grown consistently. Plant-based beverages may be exposed to chemical and microbiological contamination through different steps of the production chain. The aim of this study was to investigate the potential chemical and microbiological contamination of plant-based beverages available on the Italian market and produced from soy, oat, almond and rice raw materials. To this purpose the occurrence of pesticides, mycotoxins, toxic trace elements and tropane alkaloids was assessed in 42 plant-based beverages. The presence of Bacillus cereus was tested to evaluate the microbiological contamination. None of the analyzed samples were affected by the contamination with pesticides and mycotoxins. Lead was quantified in 3 soy-based, 3 almond-based and one oat-based sample. Cadmium was detected in one rice and 7 soy-based samples. The presence of quantifiable levels of arsenic was detected in all the analyzed rice-based beverages. All samples contained quantifiable concentrations of chromium and nickel. Atropine was detected in 3 soy-based samples. The present preliminary survey reveals the occurrence of multiple contaminants, particularly in soy-based beverages, and opens up the need for further investigations concerning the potential contribution of these products to the exposure to chemical contaminants.
期刊介绍:
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.