A recent study published in the Journal of Applied Microbiology and led by the UK Health Security Agency (UK HSA) found the majority of vegan meat and dairy alternatives available in England to be of satisfactory microbiological quality.
Although vegan food products are often perceived by the public to have a low microbiological food safety risk, foodborne illness outbreaks have been associated with the category. Therefore, to investigate the microbiological safety and quality of vegan dairy and meat alternatives, in September 2022–March 2023, UK HSA researchers collected vegan product samples at retail (89.8 percent), production (9.4 percent), and catering establishments (0.9 percent) to test them for a range of bacterial pathogens and hygiene indicators.
Overall, 937 samples were collected and tested, comprising 414 (44 percent) meat substitutes, 246 (26 percent) vegan cheeses, 138 (15 percent) plant-based milks, 112 (12 percent) other dairy alternatives, 11 (1 percent) fish alternatives, and 16 (2 percent) other vegan items, including tofu, egg alternatives, and vegan desserts.
Of the total alternatives tested, 92 percent were of a satisfactory microbiological quality, 3 percent were borderline, and 5 percent were unsatisfactory. All of the samples deemed to be unsatisfactory were due to the presence of Escherichia coli and Enterobacteriaceae, which the researchers interpreted as indicators of poor hygiene.
Bacillus cereus was detected at borderline levels in two samples of cheese alternatives, and L. monocytogenes was detected in five samples of tofu from a single producer. Other Listeria species were detected in two burgers and two vegan chicken products. No Salmonella was found.
The researchers highlight the importance of vegan and plant-based food producers being aware of the microbial food safety risks and implementing proper food safety and hygiene protocols.
