Abstract：
The rapid advancement of three-dimensional (3D) printing (i.e., a type of additive manufacturing) technology has brought about significant advances in various industries, including the food industry. Among its many potential benefits, 3D food printing offers a promising solution to deliver products meeting the unique nutritional needs of diverse populations while also promoting sustainability within the food system. However, this is an emerging field, and there are several aspects to consider when planning for use of 3D food printing for large-scale food production. This comprehensive review explores the importance of food safety when using 3D printing to produce food products, including pathogens of concern, machine hygiene, and cleanability, as well as the role of macronutrients and storage conditions in microbial risks. Furthermore, postprocessing factors such as packaging, transportation, and dispensing of 3D-printed foods are discussed. Finally, this review delves into barriers of implementation of 3D food printers and presents both the limitations and opportunities of 3D food printing technology.
摘要：
三维(3D)打印的快速发展(即，一种增材制造)技术在各个行业带来了重大进展，包括食品行业。在它的许多潜在好处中，3D食品打印提供了一个有前途的解决方案，可以提供满足不同人群独特营养需求的产品，同时促进食品系统的可持续性。然而,这是一个新兴的领域，在计划使用3D食品打印进行大规模食品生产时，需要考虑几个方面。这项全面的审查探讨了使用3D打印生产食品时食品安全的重要性。包括关注的病原体，机器卫生,和清洁性，以及常量营养素和储存条件在微生物风险中的作用。此外，后处理因素，如包装，交通运输,并讨论了3D打印食品的分配。最后,这篇综述探讨了3D食品打印机实施的障碍，并提出了3D食品打印技术的局限性和机遇。
