Many people believe that eating plant-based foods is safer and healthier than eating meat, fish, milk, or eggs.
But food safety experts say this assumption is wrong. Jenny Schelin, a food safety researcher at Lund University in Sweden, warns that plant-based foods can carry the same dangerous bacteria and toxins as animal-based products.
According to Schelin, the world is gradually moving toward eating fewer animal products, and this shift makes sense for several reasons. Reducing meat and dairy production can lower the environmental impact of food production, since raising animals uses a lot of land, water, and feed.
Health experts also recommend eating more fruits and vegetables, especially for adults. Finally, relying more on locally grown crops can make communities more resilient in times of crisis or war.
However, Schelin says that as we eat more plant-based foods, we must also understand the food safety risks that come with them. For example, improperly cooked beans can contain lectins, which can cause serious food poisoning.
In recent years, there have been several outbreaks of illnesses linked to plant-based foods contaminated with bacteria like Listeria, Salmonella, and Clostridium botulinum — the same germs that can be found in meat and dairy products.
“We already know a lot about how to handle and cook meat safely,” Schelin says. “But our knowledge about plant-based foods is still limited. Because of that, people sometimes underestimate the risks and end up getting seriously ill.”
Researchers are now developing many new types of plant-based foods, such as flours made from new crops, plant-based drinks, and ready-made meals that mimic meat. Some companies are even experimenting with insect flour as a source of protein.
Schelin points out that these new products often go through many processing steps, such as grinding, shaping, flavoring, and breading. Each additional step increases the possibility of contamination if something goes wrong during production.
“Every manufacturing step adds a potential risk,” she explains. For instance, when producing plant-based meat substitutes, companies must first make a protein powder from plants.
This powder is then turned into a dough, shaped, seasoned, and sometimes breaded before packaging. If strict hygiene standards aren’t maintained at every stage, harmful bacteria could grow and spread.
Another issue is cleaning. Plant-based ingredients, which often contain fibers, can be harder to wash off production equipment.
If food residues remain stuck inside machines, they can harbor bacterial spores that might contaminate the next batch of products. To avoid this, Schelin says food manufacturers must redesign equipment and improve cleaning methods for these new materials.
She also stresses the importance of keeping food safety knowledge up to date and passing it on to younger generations. As people start eating new types of food, they must know how to store, handle, and cook them safely at home.
“We are lucky to live in societies where we have easy access to clean water, electricity, refrigeration, and safe ready-to-eat food,” Schelin says. “But this comfort can make us forget how vulnerable we are. That’s why we must stay aware, informed, and careful.”
Her main message is clear: plant-based foods can be healthy and sustainable, but they are not automatically safer. Good hygiene, proper cooking, and awareness are just as important for vegetables, beans, and plant-based meat as they are for animal products.
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