{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T20:34:32Z","timestamp":1790022872698,"version":"4.0.1"},"reference-count":156,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T00:00:00Z","timestamp":1787270400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>Fermented foods (FF) are widely consumed across different dietary cultures and are increasingly recognized for their nutritional and functional properties. Although fermentation can improve food preservation and safety, there are still concerns about microbiological and chemical hazards. Given the growing consumption of FF, it is essential to conduct a systematic evaluation of their safety to support evidence-based risk-benefit assessments.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Objectives<\/jats:title>\n                    <jats:p>This review aimed to establish the safety of FF for human consumption and to identify the main microbiological and chemical hazards associated with these foods, including their occurrence, exposure and potential risks.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Design<\/jats:title>\n                    <jats:p>A systematic scoping review was conducted in accordance with a predefined protocol aligned with PRISMA principles. Relevant human studies were identified through searches of the PubMed, Scopus and Cochrane Library databases. The eligibility criteria were defined using a PECO framework and included all population groups and a broad range of FF across major food categories. Alcoholic beverages with an alcohol content above 1.25% were excluded. The outcomes included the occurrence of hazards, associated exposure and risk, and reported foodborne outbreaks.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      Microbiological hazards were predominantly associated with pathogens such as\n                      <jats:italic>Salmonella<\/jats:italic>\n                      , pathogenic\n                      <jats:italic>Escherichia coli, Listeria monocytogenes, Campylobacter jejuni<\/jats:italic>\n                      , and\n                      <jats:italic>Clostridium botulinum<\/jats:italic>\n                      , with dairy and fermented meat products most frequently implicated in outbreaks. However, these risks were largely linked to contaminated raw materials, inadequate processing conditions, or post-process contamination rather than fermentation itself. Chemical hazards included mycotoxins, heavy metals, polycyclic aromatic hydrocarbons, and acrylamide. Most available risk metrics indicated low concern under typical consumption scenarios, although certain products, such as specific cheeses and cereal-based foods, showed higher exposure levels. Importantly, several chemical hazards were associated with raw material contamination or thermal processing rather than the fermentation process.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>Overall, the identified risks associated with FF are predominantly driven by contaminated raw materials, inadequate processing practices, and environmental factors, rather than by fermentation itself, supporting the safe integration of FF into modern diets when appropriate hygienic and technological conditions are ensured. These findings emphasize the importance of targeted risk management strategies focused on raw material quality, process control and harmonized risk assessment approaches.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fnut.2026.1905861","type":"journal-article","created":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T15:29:35Z","timestamp":1787326175000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":2,"title":["Are fermented foods safe for human health? A systematic analysis of the literature"],"prefix":"10.3389","volume":"13","author":[{"given":"Ricardo","family":"Assun\u00e7\u00e3o","sequence":"first","affiliation":[{"name":"Food and Nutrition Department, National Institute of Health Dr. Ricardo Jorge","place":["Lisbon, Portugal"]},{"name":"Egas Moniz Center for Interdisciplinary Research (CiiEM), Egas Moniz School of Health and Science","place":["Almada, Portugal"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ljupco","family":"Angelovski","sequence":"additional","affiliation":[{"name":"Faculty of Veterinary Medicine, Ss. Cyril and Methodius University","place":["Skopje, North Macedonia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zuzana","family":"Ciesarov\u00e1","sequence":"additional","affiliation":[{"name":"National Agricultural and Food Center, Food Research Institute in Bratislava","place":["Bratislava, Slovakia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pasquale","family":"Russo","sequence":"additional","affiliation":[{"name":"Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan","place":["Milan, Italy"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elisa","family":"Salvetti","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Verona University Culture Collection (VUCC-DBT), University of Verona","place":["Verona, Italy"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Inga","family":"Sarand","sequence":"additional","affiliation":[{"name":"Department of Chemistry and Biotechnology, Tallinn University of Technology","place":["Tallinn, Estonia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Beatriz Nunes","family":"Silva","sequence":"additional","affiliation":[{"name":"CBQF - Centro de Biotecnologia e Qu\u00edmica Fina \u2013 Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa","place":["Porto, Portugal"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aleksandra M.","family":"Torbica","sequence":"additional","affiliation":[{"name":"Institute of Food Technology, University of Novi Sad","place":["Novi Sad, Serbia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Arkadiusz","family":"Zakrzewski","sequence":"additional","affiliation":[{"name":"Department of Food Microbiology, Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn","place":["Olsztyn, Poland"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M\u00fczeyyen","family":"Berkel Kasikci","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering and Natural Sciences, Manisa Celal Bayar University","place":["Manisa, T\u00fcrkiye"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mustafa","family":"Guzel","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Hitit University","place":["\u00c7orum, T\u00fcrkiye"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aline","family":"Issa","sequence":"additional","affiliation":[{"name":"Faculty of Nursing and Health Sciences, Notre Dame University- Louaize","place":["Zouk Mosbeh, Lebanon"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Christophe","family":"Chassard","sequence":"additional","affiliation":[{"name":"Unit\u00e9 Mixte de Recherche sur le Fromage (UMRF 0545), Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), VetAgro Sup, Universit\u00e9 Clermont Auvergne","place":["Aurillac, France"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Smilja","family":"Pra\u0107er","sequence":"additional","affiliation":[{"name":"Institute for Biological Research Sini\u0161a Stankovi\u0107, National Institute of the Republic of Serbia, University of Belgrade","place":["Belgrade, Serbia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guy","family":"Verg\u00e8res","sequence":"additional","affiliation":[{"name":"Research Division Microbial Food Systems, Agroscope","place":["Bern, Switzerland"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marta","family":"Laranjo","sequence":"additional","affiliation":[{"name":"MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Departamento de Medicina Veterin\u00e1ria, Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora","place":["\u00c9vora, Portugal"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,8,21]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"196","DOI":"10.1038\/s41575-020-00390-5","article-title":"The international scientific association for probiotics and prebiotics (ISAPP) consensus statement on fermented foods","volume":"18","author":"Marco","year":"2021","journal-title":"Nat Rev Gastroenterol Hepatol"},{"key":"B2","doi-asserted-by":"publisher","first-page":"172","DOI":"10.1016\/j.copbio.2017.09.002","article-title":"Novel insights into the microbiology of fermented dairy foods","volume":"49","author":"Macori","year":"2018","journal-title":"Curr Opin Biotechnol."},{"key":"B3","doi-asserted-by":"publisher","first-page":"105562","DOI":"10.1016\/j.neubiorev.2024.105562","article-title":"Fermented foods: harnessing their potential to modulate the microbiota-gut-brain axis for mental health","volume":"158","author":"Balasubramanian","year":"2024","journal-title":"Neurosci Biobehav Rev."},{"key":"B4","doi-asserted-by":"publisher","first-page":"1527","DOI":"10.3390\/nu14071527","article-title":"Fermented foods, health and the gut microbiome","volume":"14","author":"Leeuwendaal","year":"2022","journal-title":"Nutrients"},{"key":"B5","doi-asserted-by":"publisher","first-page":"94","DOI":"10.1016\/j.copbio.2016.11.010","article-title":"Health benefits of fermented foods: microbiota and beyond","volume":"44","author":"Marco","year":"2017","journal-title":"Curr Opin Biotechnol."},{"key":"B6","doi-asserted-by":"publisher","first-page":"1625816","DOI":"10.3389\/fnut.2025.1625816","article-title":"Bioactive compounds in fermented foods: a systematic narrative review","volume":"12","author":"K\u00fcnili","year":"2025","journal-title":"Front Nutr"},{"key":"B7","doi-asserted-by":"publisher","first-page":"1668889","DOI":"10.3389\/fnut.2025.1668889","article-title":"Impact of fermented foods consumption on gastrointestinal wellbeing in healthy adults: a systematic review and meta-analysis","volume":"12","author":"Mukherjee","year":"2025","journal-title":"Front Nutr."},{"key":"B8","doi-asserted-by":"publisher","first-page":"248","DOI":"10.1038\/s41575-023-00869-x","article-title":"Fermented foods and gastrointestinal health: underlying mechanisms","volume":"21","author":"Mukherjee","year":"2024","journal-title":"Nat Rev Gastroenterol Hepatol."},{"key":"B9","doi-asserted-by":"publisher","first-page":"e14428","DOI":"10.1111\/1751-7915.14428","article-title":"Fermented foods, their microbiome and its potential in boosting human health","volume":"17","author":"Valentino","year":"2024","journal-title":"Microb Biotechnol"},{"key":"B10","doi-asserted-by":"publisher","first-page":"853","DOI":"10.3389\/fmicb.2019.00853","article-title":"Role of starter cultures on the safety of fermented meat products","volume":"10","author":"Laranjo","year":"2019","journal-title":"Front Microbiol."},{"key":"B11","doi-asserted-by":"publisher","first-page":"17","DOI":"10.3390\/foods8010017","article-title":"Biogenic amine production by lactic acid bacteria: a review","volume":"8","author":"Barbieri","year":"2019","journal-title":"Foods"},{"key":"B12","doi-asserted-by":"publisher","first-page":"e13428","DOI":"10.1111\/1541-4337.13428","article-title":"Deciphering contaminants and toxins in fermented food for enhanced human health safeguarding","volume":"23","author":"Pop","year":"2024","journal-title":"Compr Rev Food Sci Food Saf"},{"key":"B13","doi-asserted-by":"publisher","first-page":"5131","DOI":"10.1111\/1541-4337.13032","article-title":"Mycotoxins in soybean-based foods fermented with filamentous fungi: Occurrence and preventive strategies","volume":"21","author":"Tian","year":"2022","journal-title":"Compr Rev Food Sci Food Saf."},{"key":"B14","doi-asserted-by":"publisher","first-page":"101408","DOI":"10.1016\/j.cofs.2026.101408","article-title":"Mycotoxins in plant-based fermented products: challenges and perspectives","volume":"69","author":"Mastrotheodoraki","year":"2026","journal-title":"Curr Opin Food Sci"},{"key":"B15","doi-asserted-by":"publisher","first-page":"171","DOI":"10.1146\/annurev-food-111523-122059","article-title":"Chemical and microbiological hazards arising from new plant-based foods, including precision fermentation-produced food ingredients","volume":"16","author":"Jin","year":"2025","journal-title":"Annu Rev Food Sci Technol"},{"key":"B16","unstructured":"Dashboard on Foodborne Outbreaks\n          \n          2025"},{"key":"B17","doi-asserted-by":"publisher","first-page":"635","DOI":"10.1016\/j.foodchem.2004.04.024","article-title":"Occurrence of histamine and histamine-forming bacteria in kimchi products in Taiwan","volume":"90","author":"Tsai","year":"2005","journal-title":"Food Chem."},{"key":"B18","doi-asserted-by":"publisher","first-page":"117260","DOI":"10.1016\/j.lwt.2024.117260","article-title":"Kinetic modeling of acrylamide formation during seaweed bread baking","volume":"215","author":"Jensen","year":"2025","journal-title":"LWT"},{"key":"B19","doi-asserted-by":"publisher","first-page":"1458536","DOI":"10.3389\/fnut.2024.1458536","article-title":"Health benefits and risks of fermented foods-the PIMENTO initiative","volume":"11","author":"Todorovic","year":"2024","journal-title":"Front Nutr."},{"key":"B20","doi-asserted-by":"publisher","first-page":"49","DOI":"10.1007\/s10654-019-00576-5","article-title":"A 24-step guide on how to design. conduct, and successfully publish a systematic review and meta-analysis in medical research","volume":"35","author":"Muka","year":"2020","journal-title":"Eur J Epidemiol."},{"key":"B21","doi-asserted-by":"publisher","DOI":"10.1136\/bmj.n71","article-title":"The PRISMA 2020 statement: an updated guideline for reporting systematic reviews","author":"Page","year":"2021","journal-title":"BMJ"},{"key":"B22","doi-asserted-by":"publisher","first-page":"16","DOI":"10.1186\/1472-6947-7-16","article-title":"Utilization of the PICO framework to improve searching PubMed for clinical questions","volume":"7","author":"Schardt","year":"2007","journal-title":"BMC Med Inform Decis Mak."},{"key":"B23","doi-asserted-by":"publisher","first-page":"284","DOI":"10.1136\/bmjebm-2021-111889","article-title":"Replacing PICO in non-interventional studies","volume":"28","author":"Mintzker","year":"2023","journal-title":"BMJ Evid Based Med"},{"key":"B24","doi-asserted-by":"publisher","first-page":"769","DOI":"10.1089\/fpd.2014.1768","article-title":"Characterization of three Bacillus cereus strains involved in a major outbreak of food poisoning after consumption of fermented black beans (Douchi) in Yunan, China","volume":"11","author":"Zhou","year":"2014","journal-title":"Foodborne Pathog Dis."},{"key":"B25","doi-asserted-by":"publisher","first-page":"1270","DOI":"10.1186\/s12879-021-06969-w","article-title":"Botulism outbreak in a rural Ethiopia: a case series","volume":"21","author":"Bacha","year":"2021","journal-title":"BMC Infect Dis"},{"key":"B26","doi-asserted-by":"publisher","first-page":"1008","DOI":"10.15585\/mmwr.mm6844a3","article-title":"Notes from the field: botulism type E after consumption of salt-cured fish - New Jersey 2018","volume":"68","author":"Ganapathiraju","year":"2019","journal-title":"MMWR Morb Mortal Wkly Rep"},{"key":"B27","doi-asserted-by":"publisher","first-page":"201","DOI":"10.15406\/mojcr.2017.06.00172","article-title":"Botulism outbreak in a family after ingestion of locally produced cheese","volume":"42","author":"Mehramiri","year":"2017","journal-title":"Iran J Med Sci."},{"key":"B28","doi-asserted-by":"publisher","first-page":"92","DOI":"10.1080\/003655498750002385","article-title":"An outbreak of food-borne botulism associated with contaminated locally made cheese in Iran","volume":"30","author":"Pourshafie","year":"1998","journal-title":"Scand J Infect Dis."},{"key":"B29","doi-asserted-by":"publisher","first-page":"82","DOI":"10.1016\/j.ijheh.2008.01.002","article-title":"An outbreak of foodborne botulism in Taiwan","volume":"212","author":"Tseng","year":"2009","journal-title":"Int J Hyg Environ Health."},{"key":"B30","doi-asserted-by":"publisher","first-page":"e78","DOI":"10.1086\/597502","article-title":"Outbreak of non-O157 Shiga toxin-producing Escherichia coli infection from consumption of beef sausage","volume":"48","author":"Ethelberg","year":"2009","journal-title":"Clin Infect Dis"},{"key":"B31","doi-asserted-by":"publisher","first-page":"2759","DOI":"10.1017\/S0950268816000170","article-title":"An outbreak of norovirus infection associated with fermented oyster consumption in South Korea, 2013","volume":"144","author":"Cho","year":"2016","journal-title":"Epidemiol Infect"},{"key":"B32","doi-asserted-by":"publisher","first-page":"101","DOI":"10.1016\/j.ijid.2014.06.022","article-title":"A food-borne outbreak of gastroenteritis caused by norovirus GII in a university located in Xiamen City, China","volume":"28","author":"Zhinan","year":"2014","journal-title":"Int J Infect Dis"},{"key":"B33","doi-asserted-by":"publisher","first-page":"54","DOI":"10.1186\/s12879-021-05762-z","article-title":"An acute gastroenteritis outbreak associated with breakfast contaminated with norovirus by asymptotic food handler at a kindergarten in Shenzhen, China","volume":"21","author":"Li","year":"2021","journal-title":"BMC Infect Dis."},{"key":"B34","doi-asserted-by":"publisher","first-page":"221","DOI":"10.1089\/fpd.2014.1879","article-title":"Three gastroenteritis outbreaks in South Korea caused by the consumption of kimchi tainted by norovirus GI4","volume":"12","author":"Park","year":"2015","journal-title":"Foodborne Pathog Dis."},{"key":"B35","doi-asserted-by":"publisher","first-page":"1654","DOI":"10.3201\/eid2706.203964","article-title":"Case-control study of risk factors for acquired hepatitis E virus infections in blood donors, United Kingdom, 2018\u20132019","volume":"27","author":"Smith","year":"2021","journal-title":"Emerg Infect Dis"},{"key":"B36","doi-asserted-by":"publisher","first-page":"136","DOI":"10.2807\/esm.07.10.00362-en","article-title":"Outbreak of trichinellosis in C\u00e1ceres, Spain, December 2001\u2013February 2002","volume":"7","author":"Cort\u00e9s-Blanco","year":"2002","journal-title":"Euro Surveill"},{"key":"B37","doi-asserted-by":"publisher","first-page":"122","DOI":"10.1111\/zph.12660","article-title":"Artisan fresh cheese from raw cow's milk as a possible route of transmission in a toxoplasmosis outbreak, in Brazil","volume":"67","author":"Da Costa","year":"2020","journal-title":"Zoonoses Public Health"},{"key":"B38","doi-asserted-by":"publisher","DOI":"10.20944\/preprints202511.2200.v1","article-title":"Mapping fermented food prevalence and intake across European regions: results from the PIMENTO study","author":"Syrpas","year":"2025","journal-title":"Preprints"},{"key":"B39","doi-asserted-by":"publisher","first-page":"158","DOI":"10.3390\/toxins16030158","article-title":"Dietary exposure and risk assessment of multi-mycotoxins (AFB1, AFM1, OTA, OTB, DON, T-2 and HT-2) in the Lebanese food basket consumed by adults: findings from the updated Lebanese national consumption survey through a total diet study approach","volume":"16","author":"Hoteit","year":"2024","journal-title":"Toxins"},{"key":"B40","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1016\/j.fct.2012.10.036","article-title":"Dietary exposure to mycotoxins and health risk assessment in the second French total diet study","volume":"52","author":"Sirot","year":"2013","journal-title":"Food Chem Toxicol."},{"key":"B41","doi-asserted-by":"publisher","first-page":"109272","DOI":"10.1016\/j.foodres.2020.109272","article-title":"Dietary exposure assessment and risk characterization of mycotoxins in lactating women: case study of S\u00e3o Paulo state, Brazil","volume":"134","author":"Coppa","year":"2020","journal-title":"Food Res Int"},{"key":"B42","doi-asserted-by":"publisher","first-page":"69","DOI":"10.1007\/s10661-024-13578-y","article-title":"Health risk assessment of aflatoxin M1 exposure through traditional dairy products in Fasa, Iran","volume":"197","author":"Heidari","year":"2024","journal-title":"Environ Monitor Assess"},{"key":"B43","doi-asserted-by":"publisher","first-page":"1000688","DOI":"10.3389\/fmicb.2022.1000688","article-title":"Probabilistic modeling and risk characterization of the chronic aflatoxin M1 exposure of Hungarian consumers","volume":"13","author":"Farkas","year":"2022","journal-title":"Front Microbiol"},{"key":"B44","doi-asserted-by":"publisher","first-page":"108119","DOI":"10.1016\/j.toxicon.2024.108119","article-title":"Aflatoxin M(1) level and risk assessment in milk. yogurt, and cheese in Tabriz, Iran","volume":"250","author":"Behtarin","year":"2024","journal-title":"Toxicon."},{"key":"B45","doi-asserted-by":"publisher","first-page":"e19679","DOI":"10.1016\/j.heliyon.2023.e19679","article-title":"A national systematic literature review for aflatoxin M1 in commonly consumed cheese brands in Iran: human health risk assessment by Monte Carlo simulation","volume":"9","author":"Massahi","year":"2023","journal-title":"Heliyon"},{"key":"B46","doi-asserted-by":"publisher","first-page":"1594","DOI":"10.1080\/19440049.2024.2400697","article-title":"A worldwide systematic review of ochratoxin A in various coffee products - human exposure and health risk assessment","volume":"41","author":"Massahi","year":"2024","journal-title":"Food Addit Contam Part A Chem Anal Control Expo Risk Assess."},{"key":"B47","doi-asserted-by":"publisher","first-page":"57","DOI":"10.1159\/000196026","article-title":"Multiple organ failure with the adult respiratory distress syndrome in homicidal arsenic poisoning","volume":"59","author":"Bolliger","year":"1992","journal-title":"Respiration."},{"key":"B48","doi-asserted-by":"publisher","first-page":"613","DOI":"10.1136\/bmj.1.6113.613","article-title":"Methylmercury poisoning in Iraqi children: clinical observations over two years","volume":"1","author":"Amin-zaki","year":"1978","journal-title":"Br Med J"},{"key":"B49","doi-asserted-by":"publisher","first-page":"e24517","DOI":"10.1016\/j.heliyon.2024.e24517","article-title":"Consumption of foods contaminated with heavy metals and their association with cardiovascular disease (CVD) using GAM software (cohort study)","volume":"10","author":"Neisi","year":"2024","journal-title":"Heliyon"},{"key":"B50","doi-asserted-by":"publisher","first-page":"467","DOI":"10.3390\/toxics12070467","article-title":"Toxic elements in sheep milk, whey, and cheese from the environmentally burdened area in Eastern Slovakia and health risk assessment with different scenarios of their consumption","volume":"12","author":"Alm\u00e1\u0161iov\u00e1","year":"2024","journal-title":"Toxics"},{"key":"B51","doi-asserted-by":"publisher","first-page":"1404","DOI":"10.1080\/17435390.2016.1222457","article-title":"Oral intake of added titanium dioxide and its nanofraction from food products. Food supplements and toothpaste by the Dutch population","volume":"10","author":"Rompelberg","year":"2016","journal-title":"Nanotoxicology."},{"key":"B52","doi-asserted-by":"publisher","first-page":"108382","DOI":"10.1016\/j.reprotox.2023.108382","article-title":"Risk assessment of dietary exposure to trace elements that are reproductive toxicants: Lead, molybdenum and nickel. The case study of Armenia","volume":"118","author":"Pipoyan","year":"2023","journal-title":"Reprod Toxicol"},{"key":"B53","doi-asserted-by":"publisher","first-page":"158161","DOI":"10.1016\/j.scitotenv.2022.158161","article-title":"Heavy metal levels in milk and dairy products and health risk assessment: a systematic review of studies in China","volume":"851","author":"Yan","year":"2022","journal-title":"Sci Total Environ"},{"key":"B54","doi-asserted-by":"publisher","first-page":"356","DOI":"10.1080\/01480545.2023.2193354","article-title":"Content of potentially toxic elements (PTEs) in coffee and coffee-based products: a meta-analysis study, systematic review, and health risk assessment","volume":"47","author":"Rahimi","year":"2024","journal-title":"Drug Chem Toxicol"},{"key":"B55","doi-asserted-by":"publisher","first-page":"3460","DOI":"10.3390\/molecules28083460","article-title":"Risk assessment of trigonelline in coffee and coffee by-products","volume":"28","author":"Konstantinidis","year":"2023","journal-title":"Molecules"},{"key":"B56","doi-asserted-by":"publisher","first-page":"e13411","DOI":"10.1111\/1541-4337.13411","article-title":"Concentration of polycyclic aromatic hydrocarbons (PAHs) in bread and health risk assessment across the globe: A systematic review and meta-analysis","volume":"23","author":"Touranlou","year":"2024","journal-title":"Compr Rev Food Sci Food Saf"},{"key":"B57","doi-asserted-by":"publisher","first-page":"911","DOI":"10.1093\/ajcn\/nqac167","article-title":"Dietary exposure to acrylamide and breast cancer risk: results from the NutriNet-Sant\u00e9 cohort","volume":"116","author":"Bellicha","year":"2022","journal-title":"Am J Clin Nutr."},{"key":"B58","doi-asserted-by":"publisher","first-page":"2090","DOI":"10.1016\/j.fct.2010.05.009","article-title":"Estimation of the dietary acrylamide exposure of the Polish population","volume":"48","author":"Mojska","year":"2010","journal-title":"Food Chem Toxicol"},{"key":"B59","doi-asserted-by":"publisher","first-page":"1689","DOI":"10.1080\/19440049.2018.1484179","article-title":"Estimation of long-term dietary exposure to acrylamide of the Japanese people","volume":"35","author":"Kawahara","year":"2018","journal-title":"Food Addit Contam Part A Chem Anal Control Expo Risk Assess."},{"key":"B60","doi-asserted-by":"publisher","first-page":"616","DOI":"10.1158\/1055-9965.EPI-18-0909","article-title":"Dietary acrylamide is not associated with renal cell cancer risk in the CPS-II nutrition cohort","volume":"28","author":"McCullough","year":"2019","journal-title":"Cancer Epidemiol Biomarkers Prev"},{"key":"B61","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1016\/j.scitotenv.2006.05.012","article-title":"Dietary intake of dioxins and dioxin-like PCBs. Due to the consumption of dairy products, fish\/seafood and meat from Ismailia city, Egypt","volume":"370","author":"Loutfy","year":"2006","journal-title":"Sci Total Environ."},{"key":"B62","doi-asserted-by":"publisher","first-page":"1073","DOI":"10.3390\/antibiotics13111073","article-title":"Antibiotic residues in milk and milk-based products served in Kuwait hospitals: multi-hazard risk assessment","volume":"13","author":"Alenezi","year":"2024","journal-title":"Antibiotics"},{"key":"B63","doi-asserted-by":"publisher","first-page":"e13146","DOI":"10.1016\/j.heliyon.2023.e13146","article-title":"Potassium bromate in bread, health risks to bread consumers and toxicity symptoms amongst bakers in Bamenda, North West Region of Cameroon","volume":"9","author":"Ncheuveu Nkwatoh","year":"2023","journal-title":"Heliyon"},{"key":"B64","doi-asserted-by":"publisher","first-page":"e24519","DOI":"10.1016\/j.heliyon.2024.e24519","article-title":"Health risk assessment of potassium bromate in bread in Ghana","volume":"10","author":"Ayembilla","year":"2024","journal-title":"Heliyon"},{"key":"B65","doi-asserted-by":"publisher","first-page":"6940","DOI":"10.1002\/jsfa.12786","article-title":"Occurrence of N-nitrosodimethylamine in roasted Alaska pollock fillets during processing and storage and preliminary cancer risk assessment","volume":"103","author":"Sun","year":"2023","journal-title":"J Sci Food Agric."},{"key":"B66","doi-asserted-by":"publisher","first-page":"1264","DOI":"10.1016\/j.puhe.2008.03.017","article-title":"Thyrotoxicosis outbreak linked to consumption of minced beef and chorizo: Minas, Uruguay, 2003-2004","volume":"122","author":"Conrey","year":"2008","journal-title":"Public Health"},{"key":"B67","doi-asserted-by":"publisher","first-page":"134077","DOI":"10.1016\/j.jhazmat.2024.134077","article-title":"Concentrations, compositional profiles, and health risks of benzophenones among the Taiwanese population based on analysis of 23 daily consumed foods","volume":"470","author":"Chen","year":"2024","journal-title":"J Hazard Mater"},{"key":"B68","doi-asserted-by":"publisher","first-page":"278","DOI":"10.1016\/j.yrtph.2008.04.010","article-title":"Dietary exposure to dioxins and dioxin-like PCBs in The Netherlands anno 2004","volume":"51","author":"De Mul","year":"2008","journal-title":"Regul Toxicol Pharmacol"},{"key":"B69","doi-asserted-by":"publisher","first-page":"122","DOI":"10.6133\/apjcn.201903_28(1).0017","article-title":"Dietary exposure to sulfites in Indonesians","volume":"28","author":"Fanaike","year":"2019","journal-title":"Asia Pac J Clin Nutr"},{"key":"B70","doi-asserted-by":"publisher","first-page":"1219","DOI":"10.1080\/19440049.2012.686456","article-title":"Risk assessment for furan contamination through the food chain in Belgian children","volume":"29","author":"Scholl","year":"2012","journal-title":"Food Addit Contam Part A Chem Anal Control Expo Risk Assess"},{"key":"B71","doi-asserted-by":"publisher","first-page":"345","DOI":"10.1080\/19440049.2011.637240","article-title":"Risk assessment of Belgian adults for furan contamination through the food chain","volume":"29","author":"Scholl","year":"2012","journal-title":"Food Addit Contam Part A Chem Anal Control Expo Risk Assess"},{"key":"B72","doi-asserted-by":"publisher","first-page":"114589","DOI":"10.1016\/j.fct.2024.114589","article-title":"Occurrence and health risk assessment of tropane alkaloids in cereal foods consumed in Korea","volume":"186","author":"Han","year":"2024","journal-title":"Food Chem Toxicol."},{"key":"B73","doi-asserted-by":"publisher","first-page":"102","DOI":"10.1007\/s12024-018-0036-1","article-title":"Sodium nitrite food poisoning in one family","volume":"15","author":"Cvetkovi\u0107","year":"2019","journal-title":"Forensic Sci Med Pathol."},{"key":"B74","doi-asserted-by":"publisher","first-page":"181","DOI":"10.1017\/S0950268800056880","article-title":"Verotoxin producing Escherichia coli O 157 infections associated with the consumption of yoghurt","volume":"111","author":"Morgan","year":"1993","journal-title":"Epidemiol Infect."},{"key":"B75","doi-asserted-by":"publisher","first-page":"392","DOI":"10.4103\/aam.aam_28_22","article-title":"Psychosis following caffeine consumption in a young adolescent: review of case and literature","volume":"22","author":"Adeleye","year":"2023","journal-title":"Ann Afr Med."},{"key":"B76","doi-asserted-by":"publisher","first-page":"20643","DOI":"10.1021\/acs.jafc.5c07574","article-title":"Microbes in fermentation: guardians or threats to food safety?","volume":"73","author":"Chai","year":"2025","journal-title":"J Agri Food Chem"},{"key":"B77","doi-asserted-by":"publisher","first-page":"845166","DOI":"10.3389\/fmicb.2022.845166","article-title":"Two faces of fermented foods\u2014the benefits and threats of its consumption","volume":"13","author":"Skowron","year":"2022","journal-title":"Front Microbiol"},{"key":"B78","doi-asserted-by":"publisher","first-page":"16171","DOI":"10.1038\/nmicrobiol.2016.171","article-title":"Ensuring safety in artisanal food microbiology","volume":"1","author":"Cocolin","year":"2016","journal-title":"Nat Microbiol"},{"key":"B79","doi-asserted-by":"publisher","DOI":"10.1093\/ijfood\/vvag028","article-title":"Understanding bacteriological quality of vegetable salads and their threat to human health: a comprehensive review","author":"Hamid","year":"2026","journal-title":"Int J Food Sci Technol"},{"key":"B80","doi-asserted-by":"publisher","first-page":"1120","DOI":"10.4236\/fns.2013.411146","article-title":"Effect of fermentation process on nutritional composition and aflatoxins concentration of aflatoxins concentration of Doklu, a fermented maize based food","volume":"4","author":"Assohoun","year":"2013","journal-title":"Food Nutr Sci"},{"key":"B81","doi-asserted-by":"publisher","first-page":"1085891","DOI":"10.3389\/fmicb.2022.1085891","article-title":"Advanced mycotoxin control and decontamination techniques in view of an increased aflatoxin risk in Europe due to climate change","volume":"13","author":"Loi","year":"2023","journal-title":"Front Microbiol"},{"key":"B82","doi-asserted-by":"publisher","first-page":"141830","DOI":"10.1016\/j.scitotenv.2020.141830","article-title":"Heavy metals levels in raw cow milk and health risk assessment across the globe: a systematic review","volume":"751","author":"Boudebbouz","year":"2021","journal-title":"Sci Total Environ"},{"key":"B83","doi-asserted-by":"publisher","first-page":"136258","DOI":"10.1016\/j.foodchem.2023.136258","article-title":"The impact of temperature-controlled smoldering smoking on polycyclic aromatic hydrocarbons and heterocyclic amines contents in Frankfurter-type sausages","volume":"423","author":"Cheng","year":"2023","journal-title":"Food Chem"},{"key":"B84","doi-asserted-by":"publisher","first-page":"64","DOI":"10.1016\/j.foodcont.2015.07.016","article-title":"Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: processes and prevention","volume":"60","author":"Ledesma","year":"2016","journal-title":"Food Control."},{"key":"B85","doi-asserted-by":"publisher","first-page":"366","DOI":"10.1016\/j.tifs.2021.06.043","article-title":"Analysis of factors that influence the PAH profile and amount in meat products subjected to thermal processing","volume":"115","author":"Onopiuk","year":"2021","journal-title":"Trends Food Sci Technol"},{"key":"B86","doi-asserted-by":"publisher","first-page":"147164","DOI":"10.1016\/j.foodchem.2025.147164","article-title":"Mitigation of acrylamide in bread: Insights into formulation and technological approaches","volume":"498","author":"Seyedzadeh-Hashemi","year":"2026","journal-title":"Food Chem"},{"key":"B87","doi-asserted-by":"publisher","first-page":"110513","DOI":"10.1016\/j.ijfoodmicro.2023.110513","article-title":"Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics","volume":"410","author":"Ameur","year":"2024","journal-title":"Int J Food Microbiol"},{"key":"B88","doi-asserted-by":"publisher","first-page":"5093","DOI":"10.1021\/acs.jafc.3c01352","article-title":"Review on Furan as a food processing contaminant: identifying research progress and technical challenges for future research","volume":"71","author":"Batool","year":"2023","journal-title":"J Agri Food Chem"},{"key":"B89","doi-asserted-by":"publisher","first-page":"e07884","DOI":"10.2903\/j.efsa.2023.7884","article-title":"Risk assessment of N-nitrosamines in food","volume":"21","year":"2023","journal-title":"EFSA J"},{"key":"B90","doi-asserted-by":"publisher","first-page":"1555","DOI":"10.3390\/pr13051555","article-title":"N-Nitrosamines in meat products: formation, detection and regulatory challenges","volume":"13","author":"Rot","year":"2025","journal-title":"Processes"},{"key":"B91","doi-asserted-by":"publisher","first-page":"1225371","DOI":"10.3389\/fsufs.2023.1225371","article-title":"Current trends in biopolymers for food packaging: a review","volume":"7","author":"Gonz\u00e1lez-L\u00f3pez","year":"2023","journal-title":"Front Sustain Food Syst"},{"key":"B92","doi-asserted-by":"publisher","first-page":"2393","DOI":"10.2903\/j.efsa.2011.2393","article-title":"Scientific opinion on risk based control of biogenic amine formation in fermented foods","volume":"9","author":"Efsa","year":"2011","journal-title":"EFSA J"},{"key":"B93","doi-asserted-by":"publisher","first-page":"1218","DOI":"10.3389\/fmicb.2016.01218","article-title":"Technological factors affecting biogenic amine content in foods: a review","volume":"7","author":"Gardini","year":"2016","journal-title":"Front Microbiol"},{"key":"B94","doi-asserted-by":"publisher","first-page":"e05898","DOI":"10.2903\/j.efsa.2019.5898","article-title":"Whole genome sequencing and metagenomics for outbreak investigation, source attribution and risk assessment of food-borne microorganisms","volume":"17","year":"2019","journal-title":"EFSA J"},{"key":"B95","doi-asserted-by":"publisher","first-page":"e70470","DOI":"10.1111\/1541-4337.70470","article-title":"Utilization of fermentation process for the production of novel plant-based meat analogs: a review of microorganisms, processing, and regulations","volume":"25","author":"\u00d6zpinar","year":"2026","journal-title":"Compr Rev Food Sci Food Saf"},{"key":"B96","doi-asserted-by":"publisher","first-page":"211","DOI":"10.1146\/annurev-food-072023-034207","article-title":"Starter culture development and innovation for novel fermented foods","volume":"15","author":"G\u00e4nzle","year":"2024","journal-title":"Annu Rev Food Sci Technol."},{"key":"B97","doi-asserted-by":"publisher","first-page":"420","DOI":"10.1097\/INF.0000000000004252","article-title":"Nontyphoidal salmonella outbreaks associated with chocolate consumption: a systematic review","volume":"43","author":"Pat\u00e0","year":"2024","journal-title":"Pediatr Infect Dis J."},{"key":"B98","doi-asserted-by":"publisher","first-page":"7","DOI":"10.1186\/1471-2334-5-7","article-title":"International outbreak of Salmonella Oranienburg due to German chocolate","volume":"5","author":"Werber","year":"2005","journal-title":"BMC Infect Dis."},{"key":"B99","doi-asserted-by":"publisher","first-page":"203","DOI":"10.1007\/BF00862079","article-title":"Cluster of cases of haemolytic uraemic syndrome due to unpasteurised cheese","volume":"10","author":"Desch\u00eanes","year":"1996","journal-title":"Pediatr Nephrol."},{"key":"B100","doi-asserted-by":"publisher","first-page":"1700703","DOI":"10.2807\/1560-7917.ES.2019.24.3.1700703","article-title":"Disentangling a complex nationwide Salmonella Dublin outbreak associated with raw-milk cheese consumption, France, 2015 to 2016","volume":"24","author":"Ung","year":"2019","journal-title":"Euro Surveill"},{"key":"B101","doi-asserted-by":"publisher","first-page":"1141","DOI":"10.1099\/jmm.0.2008\/001362-0","article-title":"Enteroaggregative Escherichia coli associated with a foodborne outbreak of gastroenteritis","volume":"57","author":"Scavia","year":"2008","journal-title":"J Med Microbiol."},{"key":"B102","doi-asserted-by":"publisher","first-page":"362","DOI":"10.1093\/infdis\/170.2.362","article-title":"Environmental risk factors for acquisition of Mycobacterium avium complex in persons with human immunodeficiency virus infection","volume":"170","author":"Horsburgh","year":"1994","journal-title":"J Infect Dis"},{"key":"B103","doi-asserted-by":"publisher","first-page":"823","DOI":"10.1056\/NEJM198809293191303","article-title":"Epidemic listeriosis associated with Mexican-style cheese","volume":"319","author":"Linnan","year":"1988","journal-title":"N Engl J Med."},{"key":"B104","doi-asserted-by":"publisher","first-page":"1776","DOI":"10.1016\/S0140-6736(00)02265-0","article-title":"Epidemic nephritis in Nova Serrana, Brazil","volume":"355","author":"Balter","year":"2000","journal-title":"Lancet."},{"key":"B105","doi-asserted-by":"publisher","first-page":"247","DOI":"10.1093\/oxfordjournals.aje.a112892","article-title":"Epidemic salmonellosis from cheddar cheese: surveillance and prevention","volume":"111","author":"Fontaine","year":"1980","journal-title":"Am J Epidemiol."},{"key":"B106","doi-asserted-by":"publisher","first-page":"812","DOI":"10.4315\/0362-028x.jfp-11-385","article-title":"Escherichia coli O157:H7 outbreak linked to raw milk cheese in Quebec. Canada: use of exact probability calculation and casecase study approaches to foodborne outbreak investigation","volume":"75","author":"Gaulin","year":"2012","journal-title":"J Food Prot."},{"key":"B107","doi-asserted-by":"publisher","first-page":"563","DOI":"10.3109\/00365549609037961","article-title":"Food-borne outbreak of streptococcal pharyngitis in an Israeli Airforce Base","volume":"28","author":"Bar-Dayan","year":"1996","journal-title":"Scand J Infect Dis."},{"key":"B108","doi-asserted-by":"publisher","first-page":"450","DOI":"10.1007\/s10096-005-1349-z","article-title":"Human brucellosis in a nonendemic country: a report from Germany, 2002 and 2003","volume":"24","author":"Al Dahouk","year":"2005","journal-title":"Eur J Clin Microbiol Infect Dis"},{"key":"B109","doi-asserted-by":"publisher","first-page":"680","DOI":"10.1093\/infdis\/159.4.680","article-title":"Investigation of an outbreak of listeriosis: new hypotheses for the etiology of epidemic Listeria monocytogenes infections","volume":"159","author":"Schwartz","year":"1989","journal-title":"J Infect Dis."},{"key":"B110","doi-asserted-by":"publisher","first-page":"70","DOI":"10.1099\/jmm.0.001262","article-title":"A large food-borne outbreak of campylobacteriosis in kindergartens and primary schools in Pescara, Italy, May-June 2008","author":"Sorgentone","year":"2021","journal-title":"J Med Microbiol"},{"key":"B111","doi-asserted-by":"publisher","first-page":"91","DOI":"10.1136\/bmj.312.7023.91","article-title":"Large outbreak of Salmonella enterica serotype paratyphi B infection caused by a goats' milk cheese, France, 1993: a case finding and epidemiological study","volume":"312","author":"Desenclos","year":"1996","journal-title":"BMJ"},{"key":"B112","doi-asserted-by":"publisher","first-page":"533","DOI":"10.1023\/A:1014504305666","article-title":"A large outbreak of Shigella sonnei gastroenteritis associated with consumption of fresh pasteurised milk cheese","volume":"17","author":"Garcia-Fulgueiras","year":"2001","journal-title":"Eur J Epidemiol."},{"key":"B113","doi-asserted-by":"publisher","first-page":"190","DOI":"10.1089\/fpd.2006.3.190","article-title":"Listeriosis associated with gorgonzola (Italian blue-veined cheese)","volume":"3","author":"Gianfranceschi","year":"2006","journal-title":"Foodborne Pathog Dis."},{"key":"B114","doi-asserted-by":"publisher","first-page":"20298","DOI":"10.2807\/ese.17.42.20298-en","article-title":"Listeriosis outbreak caused by Latin-style fresh cheese, Bizkaia, Spain, August 2012, Euro Surveill","volume":"17","author":"De Castro","year":"2012"},{"key":"B115","doi-asserted-by":"publisher","first-page":"3203","DOI":"10.1001\/jama.1992.03490220047026","article-title":"A multistate outbreak of Salmonella javiana and Salmonella oranienburg infections due to consumption of contaminated cheese","volume":"268","author":"Hedberg","year":"1992","journal-title":"JAMA"},{"key":"B116","doi-asserted-by":"publisher","first-page":"20116","DOI":"10.2807\/ese.17.11.20116-en","article-title":"Outbreak investigation of brucellosis in Thassos, Greece, 2008","volume":"17","author":"Karagiannis","year":"2012","journal-title":"Euro Surveill"},{"key":"B117","doi-asserted-by":"publisher","first-page":"e43","DOI":"10.1017\/S095026882000031X","article-title":"Outbreak of Clostridium perfringens food poisoning linked to leeks in cheese sauce: an unusual source","volume":"148","author":"Bhattacharya","year":"2020","journal-title":"Epidemiol Infect"},{"key":"B118","doi-asserted-by":"publisher","first-page":"677","DOI":"10.1086\/427803","article-title":"Outbreak of listeriosis among Mexican immigrants as a result of consumption of illicitly produced Mexican-style cheese","volume":"40","author":"MacDonald","year":"2005","journal-title":"Clin Infect Dis."},{"key":"B119","first-page":"432","article-title":"Outbreak of multidrug-resistant Salmonella enterica serotype Newport infections associated with consumption of unpasteurized Mexican-style aged cheese\u2013Illinois, March 2006\u2013April 2007","volume":"57","year":"2008","journal-title":"MMWR Morb Mortal Wkly Rep"},{"key":"B120","doi-asserted-by":"publisher","first-page":"389","DOI":"10.1017\/S0950268800050378","article-title":"An outbreak of Salmonella dublin infection in England and Wales associated with a soft unpasteurized cows' milk cheese","volume":"109","author":"Maguire","year":"1992","journal-title":"Epidemiol Infect."},{"key":"B121","doi-asserted-by":"publisher","first-page":"121","DOI":"10.1089\/fpd.2008.0086","article-title":"Outbreak of Salmonella enterica serotype Montevideo infections in France linked to consumption of cheese made from raw milk","volume":"6","author":"Dominguez","year":"2009","journal-title":"Foodborne Pathog Dis."},{"key":"B122","doi-asserted-by":"publisher","first-page":"377","DOI":"10.1017\/S0950268899002253","article-title":"An outbreak of Salmonella typhimurium DT170 associated with kebab meat and yogurt relish","volume":"122","author":"Evans","year":"1999","journal-title":"Epidemiol Infect."},{"key":"B123","doi-asserted-by":"publisher","first-page":"520","DOI":"10.1001\/archinte.1986.00360150134016","article-title":"An outbreak of type 4b Listeria monocytogenes infection involving patients from eight Boston hospitals","volume":"146","author":"Ho","year":"1986","journal-title":"Arch Intern Med."},{"key":"B124","doi-asserted-by":"publisher","first-page":"696","DOI":"10.1111\/j.1365-3156.2009.02283.x","article-title":"Risk factors for typhoid in Darjeeling, West Bengal, India: evidence for practical action","volume":"14","author":"Sharma","year":"2009","journal-title":"Trop Med Int Health."},{"key":"B125","doi-asserted-by":"publisher","first-page":"1054","DOI":"10.26719\/2003.9.5-6.1054","article-title":"Selected epidemiological features of human brucellosis in Yazd, Islamic Republic of Iran: 1993\u20131998","volume":"9","author":"Salari","year":"2003","journal-title":"East Mediterr Health J"},{"key":"B126","doi-asserted-by":"publisher","first-page":"195","DOI":"10.1016\/S0163-4453(97)91974-5","article-title":"Sporadic case of listeriosis associated with the consumption of a Listeria monocytogenes-contaminated \u2018Camembert' cheese","volume":"35","author":"Gilot","year":"1997","journal-title":"J Infect."},{"key":"B127","doi-asserted-by":"publisher","first-page":"1805","DOI":"10.1001\/jama.281.19.1805","article-title":"Two outbreaks of multidrug-resistant Salmonella serotype typhimurium DT104 infections linked to raw-milk cheese in Northern California","volume":"281","author":"Cody","year":"1999","journal-title":"JAMA."},{"key":"B128","doi-asserted-by":"publisher","first-page":"151","DOI":"10.2807\/esm.08.07.00419-en","article-title":"Two outbreaks of Salmonella enteritidis phage type 8 linked to the consumption of Cantal cheese made with raw milk, France, 2001","volume":"8","author":"Haeghebaert","year":"2003","journal-title":"Euro Surveill"},{"key":"B129","doi-asserted-by":"publisher","first-page":"823","DOI":"10.1017\/S0950268805004127","article-title":"A multi-state outbreak of Salmonella serotype Thompson infection from commercially distributed bread contaminated by an ill food handler","volume":"133","author":"Kimura","year":"2005","journal-title":"Epidemiol Infect."},{"key":"B130","doi-asserted-by":"publisher","first-page":"23","DOI":"10.1186\/s12889-016-4002-0","article-title":"A large and persistent outbreak of typhoid fever caused by consuming contaminated water and street-vended beverages: Kampala, Uganda, January - June 2005","volume":"17","author":"Kabwama","year":"2017","journal-title":"BMC Public Health"},{"key":"B131","doi-asserted-by":"publisher","first-page":"535","DOI":"10.1089\/fpd.2016.2147","article-title":"Consecutive Outbreaks of Enterotoxigenic Escherichia coli O6 in Schools in South Korea Caused by Contamination of Fermented Vegetable Kimchi","volume":"13","author":"Shin","year":"2016","journal-title":"Foodborne Pathog Dis."},{"key":"B132","doi-asserted-by":"publisher","first-page":"616","DOI":"10.1017\/S0950268813001477","article-title":"Outbreak of enterotoxigenic Escherichia coli O169 enteritis in schoolchildren associated with consumption of kimchi, Republic of Korea, 2002","volume":"142","author":"Cho","year":"2014","journal-title":"Epidemiol Infect"},{"key":"B133","doi-asserted-by":"publisher","first-page":"2171","DOI":"10.3201\/eid2910.230084","article-title":"Bacillus subtilis bacteremia from gastrointestinal perforation after natto ingestion, Japan","volume":"29","author":"Hashimoto","year":"2023","journal-title":"Emerg Infect Dis."},{"key":"B134","doi-asserted-by":"publisher","first-page":"e942553","DOI":"10.12659\/AJCR.942553","article-title":"Recurrent Bacillus subtilis Var. Natto bacteremia and review of the literature on bacillus subtilis: the first case report","volume":"25","author":"Ishikawa","year":"2024","journal-title":"Am J Case Rep."},{"key":"B135","doi-asserted-by":"publisher","first-page":"601","DOI":"10.1017\/S0950268804002365","article-title":"Dietary intake and domestic food preparation and handling as risk factors for gastroenteritis: a case-control study","volume":"132","author":"Mitakakis","year":"2004","journal-title":"Epidemiol Infect."},{"key":"B136","doi-asserted-by":"publisher","first-page":"E11","DOI":"10.2807\/esm.12.04.00702-en","article-title":"An Easter outbreak of Salmonella Typhimurium DT 104A associated with traditional pork salami in Italy","volume":"12","author":"Luzzi","year":"2007","journal-title":"Euro Surveill"},{"key":"B137","doi-asserted-by":"publisher","first-page":"283","DOI":"10.1017\/S0950268803001651","article-title":"Escherichia coli O157:H7 outbreak linked to salami, British Columbia, Canada, 1999","volume":"132","author":"MacDonald","year":"2004","journal-title":"Epidemiol Infect"},{"key":"B138","first-page":"1409","article-title":"Illness outbreak associated with Escherichia coli O157:H7 in Genoa salami. E coli O157:H7 working group","volume":"162","author":"Williams","year":"2000","journal-title":"CMAJ."},{"key":"B139","doi-asserted-by":"publisher","first-page":"1244","DOI":"10.1017\/S0950268812001859","article-title":"Nationwide outbreak of Salmonella Montevideo infections associated with contaminated imported black and red pepper: warehouse membership cards provide critical clues to identify the source","volume":"141","author":"Gieraltowski","year":"2013","journal-title":"Epidemiol Infect."},{"key":"B140","doi-asserted-by":"publisher","first-page":"370","DOI":"10.1017\/S0950268807008473","article-title":"An outbreak of Escherichia coli O157:H7 infection in southern Sweden associated with consumption of fermented sausage; aspects of sausage production that increase the risk of contamination","volume":"136","author":"Sartz","year":"2008","journal-title":"Epidemiol Infect"},{"key":"B141","doi-asserted-by":"publisher","first-page":"544","DOI":"10.1016\/j.eimc.2015.11.016","article-title":"An outbreak of monophasic and biphasic Salmonella Typhimurium and Salmonella Derby associated with the consumption of dried pork sausage in Castellon (Spain)","volume":"34","author":"Arnedo-Pena","year":"2016","journal-title":"Enferm Infecc Microbiol Clin."},{"key":"B142","doi-asserted-by":"publisher","first-page":"881","DOI":"10.1017\/S0950268804002699","article-title":"Outbreak of Salmonella Goldcoast infections linked to consumption of fermented sausage, Germany 2001","volume":"132","author":"Bremer","year":"2004","journal-title":"Epidemiol Infect"},{"key":"B143","doi-asserted-by":"publisher","first-page":"E16","DOI":"10.33321\/cdi.2017.41.4","article-title":"An outbreak of salmonellosis associated with duck prosciutto at a Northern Territory restaurant","volume":"41","author":"Draper","year":"2017","journal-title":"Commun Dis Intell Q Rep"},{"key":"B144","first-page":"1647","article-title":"Salmonella montevideo infections associated with salami products made with contaminated imported black and red pepper \u2014 United States, July 2009-April 2010","volume":"59","year":"2010","journal-title":"MMWR Morb Mortal Wkly Rep"},{"key":"B145","doi-asserted-by":"publisher","first-page":"311","DOI":"10.1017\/S0950268806006807","article-title":"A family outbreak of Escherichia coli O157 haemorrhagic colitis caused by pork meat salami","volume":"135","author":"Conedera","year":"2007","journal-title":"Epidemiol Infect."},{"key":"B146","doi-asserted-by":"publisher","first-page":"41","DOI":"10.1186\/1471-2334-8-41","article-title":"Outbreak of haemolytic uraemic syndrome in Norway caused by stx2-positive Escherichia coli O103:H25 traced to cured mutton sausages","volume":"8","author":"Schimmer","year":"2008","journal-title":"BMC Infect Dis."},{"key":"B147","doi-asserted-by":"publisher","first-page":"209","DOI":"10.1017\/S095026889800870X","article-title":"A community-based outbreak of Salmonella enterica serotype Typhimurium associated with salami consumption in Northern Italy","volume":"120","author":"Pontello","year":"1998","journal-title":"Epidemiol Infect."},{"key":"B148","doi-asserted-by":"publisher","first-page":"473","DOI":"10.1007\/s12011-023-03711-2","article-title":"Bread consumption-induced heavy metal exposures and health risk assessment of pregnant women: Turkey","volume":"202","author":"K\u00f6se","year":"2024","journal-title":"Biol Trace Element Res"},{"key":"B149","doi-asserted-by":"publisher","first-page":"851","DOI":"10.1289\/ehp.02110s5851","article-title":"Silent latency periods in methylmercury poisoning and in neurodegenerative disease","volume":"110","author":"Weiss","year":"2002","journal-title":"Environ Health Perspect"},{"key":"B150","doi-asserted-by":"publisher","first-page":"260","DOI":"10.1016\/j.toxrep.2024.02.003","article-title":"Health risk assessment for consuming rice, bread, and vegetables in Hoveyzeh city","volume":"12","author":"Neisi","year":"2024","journal-title":"Toxicol Rep"},{"key":"B151","doi-asserted-by":"publisher","first-page":"216","DOI":"10.1080\/01635580701684831","article-title":"Dietary intake of benzo(a)pyrene and risk of esophageal cancer in north of Iran","volume":"60","author":"Hakami","year":"2008","journal-title":"Nutr Cancer."},{"key":"B152","doi-asserted-by":"publisher","first-page":"584","DOI":"10.1016\/j.chemosphere.2007.07.008","article-title":"Dietary exposure to dioxin-like compounds in three age groups: results from the Flemish environment and health study","volume":"70","author":"Bilau","year":"2008","journal-title":"Chemosphere"},{"key":"B153","doi-asserted-by":"publisher","first-page":"121","DOI":"10.1016\/j.chemosphere.2014.03.126","article-title":"Consumption of foods of animal origin as determinant of contamination by organochlorine pesticides and polychlorobiphenyls: results from a population-based study in Spain","volume":"114","author":"Boada","year":"2014","journal-title":"Chemosphere"},{"key":"B154","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1080\/152873901750128326","article-title":"Intake of dioxins and related compounds from food in the U.S. population","volume":"63","author":"Schecter","year":"2001","journal-title":"J Toxicol Environ Health A."},{"key":"B155","doi-asserted-by":"publisher","first-page":"101142","DOI":"10.1016\/j.fochx.2024.101142","article-title":"Bisphenol A in dairy products, amount, potential risks, and the various analytical methods, a systematic review","volume":"21","author":"Ghahremani","year":"2024","journal-title":"Food Chem X."},{"key":"B156","doi-asserted-by":"publisher","first-page":"313280","DOI":"10.1155\/2010\/313280","article-title":"An outbreak of hepatic veno-occlusive disease in Western afghanistan associated with exposure to wheat flour contaminated with pyrrolizidine alkaloids","volume":"2010","author":"Kakar","year":"2010","journal-title":"J Toxicol."}],"container-title":["Frontiers in Nutrition"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2026.1905861\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T15:29:39Z","timestamp":1787326179000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2026.1905861\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,21]]},"references-count":156,"alternative-id":["10.3389\/fnut.2026.1905861"],"URL":"https:\/\/doi.org\/10.3389\/fnut.2026.1905861","relation":{},"ISSN":["2296-861X"],"issn-type":[{"value":"2296-861X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,21]]},"article-number":"1905861"}}