食の安全性における生物的・化学的リスク因子に関する評価とその制御に関する研究

抄録

In recent years, the advancement of science and technology, together with the broadening and internationalization of food distribution systems, has generated numerous challenges related to food safety. Risk factors that compromise food safety include biological hazards—such as bacteria, viruses, and parasites—that induce adverse health outcomes including foodborne illnesses and infectious diseases, as well as chemical hazards—such as food additives, pesticides, and allergens—that precipitate health effects such as carcinogenicity (genotoxicity), endocrine disruption, and allergic responses. Thus, to safeguard food safety and minimize associated risks, the establishment of scientifically grounded control strategies is essential, requiring evaluation of the health impacts posed by biological risk factors such as foodborne pathogens, as well as chemical risk factors such as hazardous chemical substances, and the development of measures to mitigate these impacts. Moreover, given that risk factors threatening food safety seldom occur independently, assessment and control methodologies that assume the coexistence of both biological and chemical hazards are likewise necessary. This review summarizes current findings on the toxicity mechanisms and control of extracellular metabolites produced by Staphylococcus aureus, a representative biological hazard, and introduces the effects of combined exposure to acrylamide—a mutagenic and carcinogenic chemical risk factor—and staphylococcal toxins on host cellular systems.