Jun Wang, Hai-Yan Yang, Xin-Dong Wang, Yi-Fan Lv, Na Wei
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引用次数: 0
Abstract
The safety of dairy products is intrinsically linked to consumer health, and the exceedance of risk indicators, such as pesticide and veterinary drug residues, constitutes one of the primary issues affecting their quality and safety. To assess the safety of dairy products, it is crucial to develop accurate and reliable analytical methods for their detection. Food safety testing involving important indicators such as pesticide residues, veterinary drug residues, mycotoxins and unapproved additives has become a pivotal requirement in the industry field. The QuEChERS (Quick、Easy、Cheap、Effective、Rugged、Safe) method is widely acknowledged as a food safety analysis method currently. This method can effectively extract a wide range of compound classes from diverse matrices in food safety testing, thereby enhancing the accuracy of detection. Additionally, when combined with chromatographic-mass spectrometry techniques, it can simultaneously analyze hundreds of target analytes, rendering it widely applicable in the quality and safety testing of dairy products. Although QuEChERS has rapidly developed in the field of dairy product quality and safety analysis due to its efficiency and speed advantages, certain shortcomings remain, presenting considerable room for improvement. This paper presents a comprehensive review of the utilization and research advancements of the QuEChERS technique in dairy products, with the aim of providing more precise, expeditious, and reliable methods for the safety assessment of dairy products.
期刊介绍：
The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with:
Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain;
Microbiological food quality and traditional/novel methods to assay microbiological food quality;
Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation;
Food fermentations and food-related probiotics;
Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers;
Risk assessments for food-related hazards;
Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods;
Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.
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