我们的盘子里有一点危险：烹饪用的草药和香料总是只有草药和香料吗？

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-04-30 DOI:10.1016/j.foodcont.2025.111390

Mina Janković , Ljilja Torović

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引用次数: 0

摘要

传统上，香草和香料被用来增强食物的香气，使其对消费者更具吸引力。问题是烹饪用的草药和香料是否总是仅仅是草药和香料？鉴于食品安全和环境保护意识的增强，从RASFF数据库中提取数据并进行评估。在2011-2023年记录的2547份与中草药和香料相关的通报中，大多数严重风险归因于病原微生物(648)>真菌毒素(468)>农药残留(248)>天然毒素>过敏原>；食品添加剂>；环境污染物《重金属》，以辣椒中的重金属含量最高；胡椒祝辞香料混合物>；肉豆蔻祝辞咖喱。特别令人担忧的是致癌物——主要是1类黄曲霉毒素和环氧乙烷，还有吡咯利西啶生物碱、农药残留等。在风险分析的基础上，优先考虑食品安全体系中的食品产品和危害，从而优化必要的资源，提高食品环境的安全性，这一点至关重要。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

A pinch of danger on our plates: are culinary herbs and spices always only herbs and spices?

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A pinch of danger on our plates: are culinary herbs and spices always only herbs and spices?

Herbs and spices are traditionally used to enhance the aroma of food, making it more appealing to consumers. The question is whether culinary herbs and spices are always only herbs and spices? In light of the increased awareness of food safety and environmental protection, data from the RASFF database were extracted and assessed. Among 2547 notifications related to herbs and spices recorded during 2011–2023, the majority of serious risks were attributed to pathogenic microorganisms (648) ≫ mycotoxins (468) ≫ pesticide residues (248) ≫ natural toxins ≫ allergens > food additives > environmental pollutants ≫ heavy metals, with the highest incidence found in paprika > pepper > spice mixtures > nutmeg > curry. Exceptionally worrying are carcinogenic hazards - primarily Group 1 aflatoxins and ethylene oxide, but also pyrrolizidine alkaloids, pesticide residues etc. It is of utmost importance to prioritize the food products and hazards in food safety systems, based on risk analysis, thereby enabling optimization of necessary resources and increasing the safety of our food environment.

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

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.