Innowacje technologiczne a bezpieczeństwo żywności
The aim of this paper was to show the influence of the unconventional technological methods of food production on food safety.
Assessments of technological modifications indicate that supplementation of food with biogenic substances poses a risk similar to the occurrence of unknown microbial interactions or cultures of probiotics in food technology and may result in serious food safety issues. Such isssues may occur, for instance, when too many bacteriocins or probiotic cultures are added and/or the concentration of plant additives and bioactive substances is excessively high. The result of the study indicate that there is a need for microbiological and toxic testing on animals, especially with reference to fermented dairy products containint unconventional additives. Every technological modification requires multilevel analysis. As the study revealed, changes in one product stage may result in uncontrolled and undesirable health safety changes of a food product.