Research of soybean and lactose in meat products and preparations sampled at retail

Abstract

Food allergies and intolerances have increased during the last decades and regulatory authorities have taken different measures to prevent and manage consumers’ adverse reactions, including correct labelling of foods. Aim of this work was to search for soybean and lactose in meat products and meat preparations taken from retail in some provinces of Campania Region (Southern Italy) and to evaluate the food labels compliance with Regulation (EU) n.1169/2011. Soybean and lactose were searched using commercial kits in n. 58 samples of meat products produced in or distributed by 19 establishments, and in n. 55 samples of meat products and n. 8 of meat preparations produced in 21 plants. All samples were selected on the basis of the absence of any information on the labels about the presence of the two searched allergens, with the exception of n. 5 samples tested for lactose. Traces of soybean were detected in 50 out of the 58 examined samples, at concentrations up to 0.93 mg kg–1. Only two samples contained levels above the detection limit of 0.31 mg kg–1. Lactose levels ranging from 0.11 to 2.95 g/100 g, i.e. above the detection limit, were found in all the tested samples (n. 63). The results of the present research underline the need for careful controls and planning by operators as part of the self-control plans, and deserve attention from the competent authorities considering not only the consumers’ health but also the great attention media pay to regulations providing consumers with information on food.

Enzyme-Treated Soybean Meal Enhanced Performance via Improving Immune Response, Intestinal Morphology and Barrier Function of Nursery Pigs in Antibiotic Free Diets

“…Soybean meal (SBM) is a commonly used vegetable protein raw material in diets of swine. However, it contains soy antigens and many other anti-nutritional factors, which are detrimental to the health status and performance in pigs after weaning as well as the human nutrition as regards its undeclared presence in food [ 2 , 3 ]. After the soybean is extruded, extruded full-fat soybean (EFS) can not only supply significant amounts of both energy and protein to compound pig feeds, but also reduce the activities of urease and trypsin inhibitor (TI), which can increase the digestion, absorption, and utilization of nutrients [ 4 ].…”

Rice bran as a substitute for soy protein and erythorbate in chicken nuggets

“…The addition of soy proteins, currently classified as food allergen (Ebisawa, Ito, & Fujisawa, 2017), into meat products is carried out due to its functional properties and low cost (Piccolo et al, 2016). Its addition to meat products could lead to health problems in individuals allergic to these proteins.…”

Effect of grape seed flour on the quality of summer salami

“…Soy protein extract with high nutritional value is an important additive (Akesowan, ). However, it has several disadvantages among which, its allergenic potential, (Panel, ) soybean being included in the first eight foods with allergenic potential, allergic symptoms ranging from severe enterocolitis to atopic eczema (Becker et al, ; Piccolo et al, ). Another disadvantage of soy protein is the high content in phytic acid which has inhibitory properties in mineral elements absorption such as Fe, Zn, Ca, and Mg (Davidsson, Ziegler, Kastenmayer, van Dael, & Barclay, ; Hurrell, ).…”