Baby Food Safety: Baby Food Manufacturing Standards

Abstract

The quality and safety of trendy baby foods should not be compromised, and the nutrient content of the foods offered should be appropriately addressed. Most of these foods undergo thermal processing, which results in the degradation of nutrients and the production of as was be seen later-potential toxic compounds. The present study was intended to identify some Maillard reaction products, including 5-hydroxymethyl furfural (HMF), as well as total Maillard Reaction Products (MRPs) in a variety of baby food samples. In total, 45 samples of milk powder, freeze-dried meat products, powdery cereals, homogenized products in jars, and other types were studied. The results established that all assays had HMF and that none were above the 20 mg/kg limit suggested by EFJA. The highest HMF formation was observed in lyophilized meat–based foods, especially in turkey and veal products. Together, total MRPs prevailed from them, and a maximum quantity of total MRPs were found in Lyophilized meat-based foods. For the 12-month and older group of the population, the daily HMF consumption from the tested food was found to be up to 3.6mg. Infectious homogenized jarred foods, particularly those derived from proteins and veggies, contributed highly to HMF intake. These arise when bioactive proteins in food undergo the Maillard reaction with other food components to form toxic compounds. These substances deserve further study in regard to their impact on the health of infants and children because products with these compounds are clearly present in baby foods that children more frequently consume.