Химические загрязнители готовой продукции: контроль и снижение уровней контаминации

Введение: При обеспечении безопасности готовой пищевой продукции внимание уделяется мерам предупреждения загрязнения на всех этапах производства. В связи с появлением новых технологий и материалов, а также данных о токсичности соединений, необходимо регулярное обновление информации о потенциальных загрязнителях продуктов питания, современных подходах контроля и снижения уровней контаминации.

Цель: Актуализация сведений о химической контаминации пищевой продукции с учётом возможного загрязнения на этапах получения продовольственного сырья, производства (изготовления), упаковки и хранения; возможных мерах по снижению уровней контаминации; и современных тенденциях в определении химических загрязнителей в продуктах питания.

Материалы и методы: Поиск научной литературы осуществлялся по базам данных Scopus, ScienceDirect, PubMed и Elibrary. Глубина архива – 10 лет, более ранние публикации учтены при условии их высокой цитируемости. Критерии поиска ограничены анализом сведений о выявлении в продовольственном сырье и пищевой продукции химических загрязнителей Федеральной государственной информационных системы в области ветеринарии (Ветис, компонент «Веста») и данными отечественных и зарубежных компетентных ведомств в области обеспечения пищевой безопасности (Роспотребнадзор, ANSES). Основные виды пищевой продукции, для которых актуализирована информация: мясная, молочная, рыбная продукция и морепродукты; яйца; овощи и фрукты; орехи; зерновая продукция; продукция смешанного состава.

Результаты: Продовольственное сырьё может являться источником контаминации готовой продукции антибиотиками, пестицидами, аллергенами, биотоксинами, биогенными аминами, пер- и полифторированными соединениями, бисфенолом А, микро- и нанопластиком, элементами и элементорганическими соединениями. Анализ обнаружений за 2020–2024 гг. показал, что в животноводческом сырье и продукции чаще обнаруживаются представители фторхинолонов, тетрациклинов, пенициллинов, амфениколов и сульфаниламидов. Термическая обработка недостаточно эффективна для удаления антибиотиков, стабильных пестицидов, аллергенов, биотоксинов, микотоксинов, биогенных аминов, тяжёлых металлов и токсичных элементов, что обуславливает риск контаминации готовой продукции исходными соединениями, а кроме того, продуктами их трансформации. Для его снижения необходимо недопущение остаточного содержания опасных веществ в сырье и ингредиентах на уровне предела обнаружения методик и, соответственно, максимальная их чувствительность. Использование в процессе производства безопасных природных биологически активных компонентов может быть эффективно не только в качестве альтернативы синтетическим пищевым добавкам, но и для предотвращения образования полициклических ароматических углеводородов и нитрозаминов. Для предотвращения образования полициклических ароматических углеводородов, монохлорпропандиола и глицидола, акриламида важна оптимизация производственных стадий/условий приготовления продуктов и/или внедрение дополнительных технологических этапов. В случае возможной контаминации готовой продукции пер- и полифторированными соединениями, бисфенолом А, микро- и нанопластиком, продуктами трансформации исходных загрязнителей, в первую очередь необходима оценка их содержаний в продовольственном сырье для последующего нормирования и контроля, что требует разработки надёжных методик идентификации и количественного анализа.

Выводы: В исследовании, основываясь на актуальных научных данных и информации компетентных органов по обеспечению пищевой безопасности, систематизированы сведения о главных потенциальных химических загрязнителях готовых продуктов, их источниках и способах снижения уровней загрязнения. Отдельно рассмотрены категории загрязнителей продукции, содержащей ингредиенты животного происхождения. Анализ современных тенденций в области аналитического контроля безопасности пищевых продуктов показал, что несмотря на необходимость в простых и доступных методах, остаётся актуальной разработка гибридных методов, которые позволяют одновременно выявлять и количественно определять содержание потенциально опасных загрязнителей, включая «новые» (содержание которых в пищевой продукции пока не контролируется).

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