Consumption of plant-based products raises new microbiological safety concerns

Abstract:

Plant-based diets are attracting growing interest due to their potential health benefits and reduced environmental impact compared to animal production. However, this dietary transition raises concerns for public health, notably risks of exposure to allergens, chemical contaminants and microbiological hazards. UMR SECALIM is actively involved in studies to assess the microbiological risks associated with plant-based alternatives to animal proteins. Two doctoral theses co-directed by SECALIM and currently being finalized illustrate this involvement, notably through recent valorizations. The study by Champidou et al (2024) highlighted the influence of the composition of these new products on the resistance of spores of spoilage bacteria, a crucial factor in improving pasteurization processes and insuring consumer safety. At the same time, Mombert et al (2024) assessed the risks associated with the Bacillus cereus pathogen in vegetable dishes, highlighting the need for strict recommendations on the handling and cooking of these foods to minimize risks to consumer health. This research aims to improve the safety of plant-based products and guide health policies, while opening up prospects for future studies into methods for detecting and controlling undesirable bacteria (e.g., pathogens and spoilage bacteria) in these new food matrices.

Background and challenges :

Over the past decade, there has been growing consumer interest in “plant-based” eating, which can be defined as a way of eating that limits the consumption of animal products in favor of plant-based foods. Regarded as healthy and nutritious, these plant-based foods are also chosen for their lower environmental impact compared to animal production. The switch to a plant-based diet raises essential questions for public health. Some hazards are comparable, whether of animal or plant origin, while others are specifically linked to the consumption of plant-based foods. Increased consumption of these foods could lead to increased exposure to existing allergens such as those found in peas or peanuts, to chemical contaminants such as pesticides and mycotoxins, as well as to microbiological hazards.
It is against this backdrop that UMR SECALIM has, for some years now, been involved in in-depth studies to assess the risks associated with plant-based products. Two doctoral theses co-directed by SECALIM and currently being finalized illustrate this involvement, particularly through recent valorizations.

Results :

In the study by Champidou et al (2024), work focused on the effect of the matrix of plant-based dairy alternatives on the thermal inactivation of spores of spoilage bacteria, Bacillus licheniformis and Bacillus subtilis. This research revealed significant differences between these alternatives and both cow's milk and a synthetic culture medium used in the laboratory. The results underline the importance of food matrix composition in the resistance of bacterial spores to heat treatment, a crucial factor in improving pasteurization processes and guaranteeing the safety of these products.
Meanwhile, Mombert et al (2024) carried out an assessment of the microbiological risks associated with Bacillus cereus in hot dishes enjoyed by consumers of plant-based diets in France. This study revealed that the preparation and consumption of these dishes may present specific risks due to the potential presence of Bacillus cereus, a pathogen known for its ability to cause food poisoning. The results call for strict recommendations on the handling and cooking of these foods to minimize health risks for consumers.

Outlook:

This research reinforces SECALIM's mission to provide robust scientific data on the safety of plant-based food products, and contributes to a better understanding of the risks associated with these innovative products. This helps not only to improve manufacturing and preservation processes, but also to inform food safety policies and educate consumers about best practices. The results of these studies also pave the way for future research, particularly into methods for detecting and controlling pathogens in these new food matrices.

Valorization :

• Champidou C, Ellouze M, Campagnoli M, Robin O, Haddad N, Membré JM. Unveiling the matrix effect on Bacillus licheniformis and Bacillus subtilis spores heat inactivation between plant-based milk alternatives, bovine milk and culture medium. Int J Food Microbiol. 2024 Sep 16 ;422 :110807. https://doi.org/10.1016/j.ijfoodmicro.2024.110807
• Mombert, P., E. Blondet, J. M. Membré and L. Delaunay 2024. Microbiological risk assessment of Bacillus cereus in popular hot dishes eaten by plant-based diet consumers in France. Microbial Risk Analysis 27-28 : 10. https://doi.org/10.1016/j.mran.2024.100320.