Diana Bogueva, Ph.D., manages the Centre for Advanced Food Engineering at the University of Sydney in Australia. She is also a Research Associate and Adjunct Fellow at the Curtin University Sustainable Policy Institute at Curtin University in Australia. She holds a Ph.D. in Food Sustainability from Curtin University.
The overuse of antibiotics in livestock raised for food can seriously affect human health and fuel antimicrobial resistance by decreasing the effectiveness of medications used for treating bacterial infections. Without effective antimicrobials, common infections will become life-threatening and certain treatmentswill not be possible.
The West appears to exhibit heightened awareness about food safety, with many countries claiming that they maintain high standards during the production, distribution, storage, and sale of food, and that they have mandatory legal requirements to protect people. However, there is less understanding of what makes human diets sustainable in a way that ensures global food security and sustainability.
Milk alternatives contain more ingredients than just water and nuts or seeds—from different fortifications with vitamins and nutrients to some types of additives. As these alternatives exhibit different sensory characteristics, stability, and nutritional composition compared to animal milk, this article reviews popular types of alternative milk and provides an overview of their related safety concerns.
This article examines the food safety and nutrition risks and challenges of plant-based meat alternatives, including allergens, natural toxins, additives, microbial risks, and other issues.
