Safety aspects in the production of plant-based meat

Abstract

This document is a summary of the most relevant information found in the publication “Development and application of the HACCP plan in plant-based meat,” developed by the Institute of Food Technology (ITAL), in collaboration with Liner Consultoria and with support from The Good Food Institute Brasil (GFI). This summary presents the flowchart and description of the processing steps of four types of plant-based meats (plant-based fi sh, chicken breast, beef burger and sausage), the possible safety hazards identifi ed in the Hazard Analysis and Critical Control Point (HACCP) plans developed, the measures defi ned in the HACCP plans for hazard control, and the gaps in scientifi c information identifi ed during the study. It is worth noting that the study covered from the raw material selection to the fi nal product in order to exhaustively analyze the potential hazards inherent in the production of plant-based meats. Accordingly, it is important to emphasize that identifying these possible hazards does not imply their presence in the products, but rather the need to implement strict control measures to ensure food safety. It is also important to emphasize that the food industry has the tools and knowledge to minimize these risks, and the presence of these hazards in fi nal products is not a rule, but a possibility that requires attention. Another important point is that no hazard found is exclusive to the category of plant-based foods; all are known and can or cannot be found in other similar foods. Gluten and soy protein were identifi ed as possible allergenic hazards for the four products. Salmonella spp, Escherichia coli (sanitary and hygienic quality indicator), Listeria monocytogenes and Bacillus cereus, common to the four products, and spores of Clostridium botulinum, relevant in plant-based fi sh, were identifi ed as possible biological hazards. Sand, ferrous and non-ferrous metal fragments, and flexible plastic or non-rigid polymer, in the four products, and insect fragments, relevant in plant-based chicken and sausage, were identifi ed as possible physical hazards. Acrylamide (propenamide), aflatoxins B1, B2, G1 and G2, arsenic, cadmium, lead, copper, chemical contaminants in water, DON (Deoxynivalenol or vomitoxin), 3-MCPD esters (3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol), glycidol esters, fumonisins (B1+B2), migration of packaging material components, ochratoxin A, pesticide residue (general) and ZEA (zearalenone), for the four products, dioxins, furan and methylfurans, relevant in plant-based chicken, burger and sausage, and ethylene oxide, exclusive for sausage, were identifi ed as possible chemical hazards. The study also showed gaps in scientifi c information necessary for a better understanding of food safety issues, which may guide future research. Notably, these gaps include a lack of data on the incidence and prevalence of microorganisms, mycotoxins, heavy metals, pesticide residues and natural plant toxins in ingredients and fi nal products, as well as data on processing-induced toxic compound formation. Considering the identifi ed gaps and the growing importance of plant-based meat for a more sustainable future, it is essential that regulatory agencies, industry, researchers and universities join efforts to advance the evaluation, proposition and implementation of actions that seek to ensure the safety of these products, including updating legislation, investing in research and development, implementing food safety management systems, and training qualifi ed professionals.