Insight into the Impact of Food Processing and Culinary Preparations on the Stability and Content of Plant Alkaloids Considered as Natural Food Contaminants

This database includes the results of evolution in the number of food alerts that have noted high levels of pyrrolizidine alkaloids (PAs), tropane alkaloids (TAs) and opium alkaloids (OAs) from 2012 to 2022, distribution of food alerts based on the food type contaminated, overview of the number of works currently available in the literature addressing the effect of different food processing and culinary preparations, thermal treatment effects, fermentation effects on the content of PAs, TAs and OAs, and transfer rate of PAs, TAs and Oas during brewing processes according to literature data