Food safety is a growing concern for consumers, public authorities and food-chain stakeholders. Ensuring food safety is becoming increasingly important with regard to changing food habits and the globalization of food supply. This makes assessing chemical food safety a crucial issue, as food can be contaminated by various toxicants throughout the food chain. At farm level, raw materials can be contaminated by agrochemicals, including pesticides and veterinary drugs, as well as by environmental micropollutants such as POPs or heavy metals. Further chemical hazards associated to the occurrence of toxicants or to cross-contaminations can also arise during transport, processing or storage. This article presents and discusses recent advances in chemical food safety. Taking meat as a model, it gives an overview of promising novel approaches to better control the occurrence of chemical toxicants along the food chain, improve their risk assessment, and reduce their impact on human health by proposing novel mitigation strategies.

Industrial relevance

As meat may be contaminated by various chemical toxicants, its chemical safety is a growing concern for public authorities, industrials and consumers. This paper gives the different toxic contaminants potentially found in meat products and the possible strategies for their detection, mitigation and health impact assessment. This knowledge would permit industrials to develop new distinctive labels for safe food as well as to produce new ready-to-eat foods free of process-induced toxicants or original recipes to add to dishes to reduce the health impact of these toxicants. Knowing the toxicant bioaccessibility would also permit industrials to target precise food product composition depending on the raw materials and the consumers' class. It finally proposes emerging analytical approaches to enable a more systematic control of meat chain. All the strategies developed herein on meat products could be transposable to other food chains of industrial interest and with products potentially contaminated from farm to fork.

中文翻译：

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如何确保肉链免受毒物侵害？

食品安全对于消费者，公共当局和食物链利益相关者而言，日益引起关注。在改变饮食习惯和粮食供应全球化方面，确保食品安全变得越来越重要。这使得评估化学食品安全性成为至关重要的问题，因为食品可能会在整个食品链中被各种有毒物质污染。在农场一级，原材料可能会受到农药，兽药等农用化学品以及持久性有机污染物或重金属等环境微污染物的污染。在运输，加工或存储过程中，也可能产生与有毒物质或交叉污染有关的其他化学危害。本文介绍并讨论化学食品安全方面的最新进展。以肉为模型，

行业相关性

由于肉类可能会被各种化学毒物污染，因此其化学安全性已成为公共机构，工业界和消费者日益关注的问题。本文给出了肉制品中可能发现的各种有毒污染物，以及检测，缓解和健康影响评估的可能策略。这些知识将使工业界可以开发出用于安全食品的新的独特标签，并生产出不含过程中引起的有毒物质或原始配方的新型即食食品，以添加到菜肴中以减少这些有毒物质对健康的影响。知道有毒物质的生物可及性也将使工业界能够根据原料和消费者的类别来确定精确的食品组成。最后提出了新兴的分析方法，以实现对肉链的更系统的控制。