Miller Magazine Issue: 148 April 2022

59 MILLER / APRIL 2022 NEWS bacteria, viruses and fungi inside our guts and around us), technological and scientific innovation, and food fraud. Here are some of the report’s most interesting findings: Increased exposure to contaminants – The impact of changing weather patterns and temperatures has been re- ceiving much attention, and FAO recently issued a report on the implications of climate change on food safety in 2020. Recent evidence points to a severe impact of climate change on various biological and chemical contaminants in food by altering their virulence, occurrence and distribu- tion. Traditionally cooler zones are becoming warmer and more conducive to agriculture, opening up new habitats for agricultural pests and toxic fungal species. For instance, aflatoxins, which were traditionally considered a problem mainly in some parts of Africa, are now established in the Mediterranean. Jellyfish, algae, and insects – Edible varieties of jelly- fish have been consumed for generations in some parts of Asia. They are low in carbohydrates and high in pro- tein content but tend to spoil easily at ambient temperatures and can serve as vectors of pathogenic bac- teria that can adversely affect hu- man health. Seaweed consumption is also spreading beyond Asia and is expected to continue growing, in part because of its nutritional value and sustainability (seaweeds do not need fertilizers to grow and help combat ocean acidification). One potential source of concern is their ability to accumulate high levels of heavy metals like arsenic, lead, cad- mium and mercury. Interest in edible insects is also rising in response to growing awareness of the environ- mental impacts of food production. While they can be a good source of protein, fibre, fatty acids, and micronutrients like iron, zinc, man- ganese and magnesium, they can harbour foodborne contaminants and can provoke allergic reactions in some people. Plant-based alternatives – More and more people are becoming vegan or vegetarian, often citing concerns for animal welfare and livestock’s impact on the environment. This has led to the development of various plant-based alternatives to meat, with global sales for such products expected to surge. As plant-based diets expand, more awareness about introducing food safety concerns, such as allergens from foods not commonly con- sumed before, is needed. Cell-based meat – Winston Churchill’s prophecy - that one day “we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium” - is becoming a reality, with dozens of companies globally known to be developing cell-based steaks, beef burgers or chicken nuggets. Examples of potential concerns include the use of animal-based serum in the culture media, which may in- troduce both microbiological and chemical contamination. New technologies – A verita- ble technological revolution is transforming our agrifood sys- tems, helping us produce more with less. Examples include smart packaging that extends the shelf- life of food products, blockchain technology that ensures food can be traced along supply chains, and 3D printers that produce sweets and even “meat-like” tex- tures using plant-based ingredi- ents. As with all emerging technol- ogies, there are opportunities and challenges. For such technologies to be made available to all, it will be crucial to promote standards and best practices, access to reli- able and curated reference data- bases, communication of lessons learned, and transparency in data sharing across stakeholders. I Thinking about the future of food safety A foresight report