Open AccessFalse Additives in Canned Meats as a Source of Food Allergens
Author(s) -
S.Yu. Soldatova,
T. Guseva
Publication year - 2022
Publication title -
bûlletenʹ nauki i praktiki
Language(s) - English
Resource type - Journals
ISSN - 2414-2948
DOI - 10.33619/2414-2948/74/24
Subject(s) - food science , food products , product (mathematics) , food allergens , thickening , identification (biology) , human health , business , microbiology and biotechnology , environmental health , chemistry , medicine , allergen , biology , allergy , mathematics , immunology , botany , geometry , polymer science
The introduction of undeclared ingredients into a food product formulation can lead to serious health problems, especially in people with allergic diseases. Identification of the composition of a food product helps to prevent possible negative consequences of the influence of allergic additives. The present study was carried out by the histological method using the example of canned meat as the most frequently falsified product. Plant-based protein products and thickening food additives were found in many samples. Conclusions are made about a high level of counterfeiting of this type of product, including allergens, which is a risk factor for human health.