Executive summary
This study was developed by the Food Technology Institute (ITAL), in collaboration with Liner Consultoria and with the support of The Good Food Institute Brazil (GFI), with the aim of studying the safety aspects in the production of plant-based foods similar to meat products and evaluating the differences in relation to the production of the corresponding products of animal origin. For this purpose, the Hazard Analysis and Critical Control Points (HACCP) tool was used as a basis, and four HACCP plans were developed for four products, chosen based on their market relevance: plant-based food similar to fish (plant-based fish), plant-based food similar to cooked chicken breast (plant-based chicken breast), plant-based food similar to beef burger (plant-based burger) and plant-based food similar to fresh pork sausage (plant-based sausage).
The HACCP plans were developed according to the Codex Alimentarius methodology and identified two types of critical control points in the processing of these products: monitoring of the heat treatment steps (extrusion and sterilization) and monitoring of metal fragments with metal detection equipment. The other relevant control measures were categorized as PRPs (prerequisite programs) or PPROs (operational prerequisite programs, which in this work were called CPs – control points).
The study highlighted gaps in scientific information needed to better understand the safety issues of these foods, which could guide future research. Among these gaps, the lack of data on the incidence and prevalence of microorganisms, mycotoxins, heavy metals, pesticide residues and natural plant toxins in ingredients and final products, as well as data on the formation of toxic compounds induced by processing, stands out.
The study also showed, in comparison with meat products, less diversity of biological hazards in plant-based analogues; Salmonella, E. coli and Listeria monocytogenes common to both types of products, Bacillus cereus standing out in plant-based analogues and Campylobacter, Clostridium perfringens and coagulase-positive Staphylococci standing out in meat products. Chemical hazards common to meat and plant-based products were observed, such as arsenic, cadmium, lead, copper, dioxins, furan and methylfurans. Likewise, hazards characteristic of plant-based analogues, such as aflatoxins and pesticide residues, and hazards characteristic of meat products, such as veterinary drug residues, mercury and histamine.
The control measures in the processing of the two types of product were very similar, with the exception of those related to the prevention of microbial multiplication in perishable raw materials (meat and fish) during transport, receipt, storage and preparation for processing and those aimed at preventing cross-contamination by allergens in plant products, in the case of sharing equipment for the production of different products on the same processing line.
The results of this study were significant and can be of great value to manufacturers, rural producers, legislators, teachers and researchers in the evaluation, proposal and implementation of actions that seek to guarantee the safety of vegetable products similar to meat.
