Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification

Processing of foods is essential to supply safe and nutritious foods to the growing world population. Considering the foodprocessing conditions and the composition of food products, neo-formed contaminants, such as acrylamide, furan, furfural, 5-hydroxymethylfurfural, nitrosamines, heterocyclic amines, and so on, are known to be formed in highly consumed foods. NOVA classifies foods into four groups as unprocessed/ minimally processed foods, processed culinary ingredients, processed, and ultraprocessed foods. This review aims to stress how the NOVA food-classification system is ambiguous in terms of food safety because thermal-process contaminants might also occur in minimally processed foods or might be prevented in so-called ultraprocessed foods by using industrial food processes or processing aids.

Automated summary

Processing of foods is crucial for providing safe and nutritious food. Various contaminants are known to be formed in highly consumed foods. The NOVA food-classification system, dividing foods into four groups, is ambiguous in terms of food safety.