New microbial and chemical risks come with the greater incorporation of plant-based raw materials into human diets and the introduction of reusable packaging
The added microbial risks that come with eating more plant-based foods can usually be mitigated by adjusting recipes or process parameters, although hazard considerations regarding the chemical safety of a diet richer in plant-based materials is more complex. Also, introducing reusable packaging may come with its own set of issues.
