Assessment of quality and safety aspects of homemade and commercial baby foods

Author(s)

Sarmiento-Santos, Juliana ; da Silva, Leticia Arca ; Lourenco, Carla A. Monaco ; Rosim, Roice Eliana ; de Oliveira, Carlos Augusto Fernandes ; Monteiro, Sergio Henrique ; Vanin, Fernanda Maria

• Document type: Journal article
• Source: Food Research International; v. 174, p. 10-pg., 2023-10-31.

Abstract

Dietary Guidelines in some countries recommend avoiding commercially processed baby food, while others encourage the consultation of ingredients and nutritional information. Therefore, the objective of this study was to systematically analyze different baby foods obtained from commercial market and "homemade" produced, in order to verify whether comercial products have low nutritional and unsafety attributes. The samples were analyzed for chemical composition, physicochemical aspects, texture, microbiological and mycotoxin contami-nation, and pesticide residues. Results showed that, in general, commercial samples have a higher energy density and better ratio of macronutrients. The sodium, pH, and texture of both products were in accordance with the recommendations. None of the baby foods evaluated were contaminated with yeast and molds, total coliforms, or Escherichia coli; however, Salmonella sp. was confirmed in one homemade sample. Pesticide residues were detected in all analyzed baby food samples; however, at lower levels than the limit of quantification. Ochratoxin A was detected in one homemade baby food sample (5.76 mu g /kg). Considering the samples evaluated, com-mercial baby food samples appeared to be safer in relation to microbiological, pesticide residue standards, and mycotoxin contamination. Therefore, it could be concluded that the quality of commercial and homemade baby foods still needs to be improved, as well as more studies related to a critical analyses of both types of processes used. (AU)

• FAPESP's process: 21/12270-9 - Homemade and industrialized baby food: a theoretical and practical assessment of quality, safety, classification and consumer perception aspects
• Grantee: Fernanda Maria Vanin
• Support Opportunities: Regular Research Grants