Safety risks faced with upcycled foods and their management
廃棄食材等を活用するアップサイクル食品は、農薬・微生物・異物など特有の安全リスクを抱えます。本講演では、検査機関の立場から、原料受入から製品出荷まで“安全×サステナブル”を実現する要点を具体例とともに解説します。
Upcycled foods that utilize discarded ingredients and other resources carry unique safety risks, such as pesticides, microorganisms, and foreign substances. From the perspective of a testing institution, this lecture explains key points to achieving "safety × sustainability" from raw material receipt to product shipment, using concrete examples.