Strategies for risk mitigation in food production, processing, storage and retail

Work Package 3.2 is dedicated to risk mitigation in food production, processing, storage, and sale. The research aims to develop advanced strategies to reduce potential chemical, biological, and toxicological risks associated with food products.

One of the main areas of focus is the development of predictive models that describe the effects of uncontrolled or unforeseen processing and storage conditions on food safety. Another important aspect of WP 3.2 is the reduction of potential allergenicity and toxicity of foods using new alternatives to additives or synergistic combinations with "green" alternatives.

To mitigate food production and storage risks, new optimised processes are being developed to ensure the chemical and microbiological quality of food products such as milk and other dairy products. In addition, new techniques are being explored to reduce toxic heavy metals and nitrates in specific food products.

The WP 3.2 research also explores the potential of different diets, breeding systems, and breeds to ensure food safety. A "farm to fork" approach will be favoured to mitigate the impact of phytopathogens on crop productivity, quality, and safety.

Another area of interest is innovative measures for mitigating the risks of bacterial pathogens in food. These measures include the use of customised fermentation processes based on biocontrol agents, lactic acid bacteria, unconventional yeasts, and symbiotic cultures of microorganisms. Natural antimicrobials and hydrolysed raw matrices also inactivate food processing, storage, and sales pathogens.

New techniques such as genome editing are used to produce personalised foods with an improved nutritional profile, while other biotechnological processes are used to eliminate toxic compounds and produce new foods and beverages from innovative substrates. Personalised biotechnological approaches are set up to valorise alternative protein sources such as cricket powder, micro and macroalgae, single-cell proteins, yeast biomass, and agri-food and fisheries by-products.

Finally, WP 3.2 analyses the role of cognitive, emotional, and relational factors in determining risk perception and beliefs about food safety. Therefore, effective and personalised communication strategies are developed to promote food safety practices and engage citizens. Promoting stakeholder engagement actions, such as targeted initiatives for journalists, nutritionists, opinion leaders, and influencers, is also a key aspect of Work Package 3.2.