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Abstract
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Background: Infant food formulation is special for products that are designed and prepared for children from 0 to 12 months. Children's food has a special place among the production of food products, the reason of which is mainly related to its nutritional aspects and preparation methods. Aspects of quality and microbial safety of infant and children's food are a priority for producers, legal authorities and consumers. Infant food belongs to a very sensitive group of the population, which is most susceptible to foodborne diseases compared to other age groups. The purpose of this review article is to investigate the composition and interactions between the main components of baby food and its effects on the nutritional quality of infant food and to investigate how to maintain the safety of the product with the aim of reducing the potential risks that threaten the safety of the product. Methods: Preventive measures during the production and commercialization of these products are carried out by applying the principles of the critical risk analysis system of control points and good production methods in order to ensure safety and quality. Otherwise, the microbial risks of infant food are still considered a threat to public health. For this purpose, the analysis of potential chemical, biological and physical risks is done in different stages from the raw material to the final product. In this review article, the main dangers threatening the safety of baby food and ways to control it are mentioned. The formulation of baby food and effective ingredients in its production are also mentioned. Results: A significant increase in the income from the sale of infant food can be expected in the near future. Therefore, the formulation, preparation and storage of infant food in order to maintain the nutritional value, physicochemical properties and safety of the product is of great importance. The presence of pathogenic microorganisms, microbial metabolites, microbial and fungal to
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