Analysis of trace elements and detection of microorganisms in plant-based meat alternatives: health risk assessment

While meat is an important source of nutrients for humans, its production has also a great impact on the environment, including greenhouse gas emissions, water contamination and water scarcity. Although recently, the consumption of plant-based meat products has gained popularity worldwide, there is still no evidence that plant-based meat improves the quality of the diet. The present study was aimed to determine the levels of several toxic elements (As, Cd, Hg, Pb and Ni) and essential trace elements (Ca, Cr, Fe and Zn) in plant-based meat products, as well as the detection of pathogen and indicator microorganisms. The health risk assessment of the consumption of these products was also carried out. Except for Hg, traces of the analysed toxic elements were detected in all samples, with similar values to those previously observed in meat and meat products. Subsequently, estimated dietary intake (EDI) showed that exposure was, in all cases, substantially lower than the safety values set by the European Food Safety Authority (EFSA). However, the margin of exposure (MOE) for systemic contact dermatitis for Ni showed that there could be a potential health risk for Ni-sensitised population. The levels of essential elements were also similar to those of meat products. Regarding microorganisms, <i>Salmonella</i> spp. was presumptively detected in six samples, while <i>Listeria monocytogenes</i> was detected in three samples, but quantification resulted in less than 10 CFU/g. Finally, physicochemical conditions (pH and water activity) indicate favourable conditions for bacterial growth. Therefore, complete thermal treatment of the plant-based meat products should be undertaken before consumption.