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EAVLD 2024 - 7th Congress of the European Association of Veterinary Laboratory Diagnosticians. EAVLD 2024 -第七届欧洲兽医实验室诊断医师协会大会。
IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-12-16 eCollection Date: 2024-11-12 DOI: 10.4081/ijfs.2024.13488
The Editors

This abstract book contains the abstracts presented at the 7th Congress of the European Association of Veterinary Laboratory Diagnosticians.

这本抽象的书包含在欧洲兽医实验室诊断医师协会第7届大会上提出的摘要。
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引用次数: 0
Citrus bliss: potassium, sodium, and calcium silicates secrets for post-harvest diseases of fruit defense. 柑橘幸福:钾,钠和硅酸钙的秘密收获后疾病的水果防御。
IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-10-23 eCollection Date: 2024-11-12 DOI: 10.4081/ijfs.2024.12714
Meriem Hamrani, Rachid Lahlali, Rabea Ziri, Rachid Ezzouggari, Najiba Brhadda, Félicie Lopez-Lauri, Fouad Mokrini, Essaid Ait Barka, Mohammed El Guilli

Biotic stress significantly challenges the global citrus industry. Major post-harvest issues include diseases caused by Penicillium digitatum, Penicillium italicum, Geotrichum citri-aurantii, Alternaria alternata, and Phytophthora citrophthora. The negative impact of chemical fungicides on the environment and health necessitates eco-friendly alternatives. This study examines the effectiveness of sodium, potassium, and calcium silicates against common citrus diseases. In vitro tests evaluated mycelial growth inhibition using silicate concentrations from 0 to 10,000 ppm after 7 days at 25°C. Sodium silicate showed the highest efficacy, completely inhibiting P. digitatum and P. italicum at 2000 ppm. Potassium and calcium silicates achieved 100% inhibition against Penicillium spp. at a concentration of 1%. In vivo tests on Sidi Aissa clementines assessed the preventive and curative effects of 1, 2, and 6% silicate salt solutions. Sodium silicate prevented 41% of brown rot, 72% of sour rot, and 100% of green mold at 6%. Calcium silicate at 6% significantly reduced blue mold and black rot by 32% and 74%, respectively. Sodium silicate was most effective in curative treatments, suggesting its potential as a pre- or post-harvest spray to control P. digitatum, P. italicum, and G. citriaurantii.

生物胁迫对全球柑橘产业构成了重大挑战。主要的收获后问题包括由指状青霉、意大利青霉、柑橘金霉、互交霉和柑橘疫霉引起的疾病。化学杀菌剂对环境和健康的负面影响需要环保替代品。本研究考察了钠、钾和硅酸钙对常见柑橘疾病的防治效果。体外试验评估了在25°C下7天后,使用0至10,000 ppm的硅酸盐浓度对菌丝生长的抑制作用。在2000 ppm时,水玻璃对指状假蝇和意大利假蝇的抑制效果最好。硅酸钾和硅酸钙在浓度为1%时对青霉菌的抑制作用达到100%。对西迪艾萨小柑橘的体内试验评估了1、2和6%硅酸盐盐溶液的预防和治疗效果。水玻璃防止了41%的褐腐病、72%的酸腐病和100%的绿霉病(6%)。6%的硅酸钙分别显著降低了32%和74%的蓝霉病和黑腐病。水玻璃是最有效的治疗方法,提示其作为采收前或采收后喷雾防治指状假蝇、意大利假蝇和柑橘假蝇的潜力。
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引用次数: 0
Biopreservation strategies using bacteriocins to control meat spoilage and foodborne outbreaks. 利用细菌素控制肉类腐败和食源性疾病暴发的生物保存策略。
IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-10-17 eCollection Date: 2024-11-12 DOI: 10.4081/ijfs.2024.12558
Nathália Fernandes, Fouad Achemchem, Ursula Gonzales-Barron, Vasco Cadavez

Fresh meat is highly perishable, presenting challenges in spoilage mitigation and waste reduction globally. Despite the efforts, foodborne outbreaks from meat consumption persist. Biopreservation offers a natural solution to extend shelf life by managing microbial communities. However, challenges include the effective diffusion of bacteriocins through the meat matrix and the potential inhibition of starter cultures by bacteriocins targeting closely related lactic acid bacteria (LAB). LAB, predominant in meat, produce bacteriocins - small, stable peptides with broad antimicrobial properties effective across varying pH and temperature conditions. This review highlights the recent advances in the optimization of bacteriocin use, considering its structure and mode of action. Moreover, the strengths and weaknesses of different techniques for bacteriocin screening, including novel bioengineering methods, are described. Finally, we discuss the advantages and limitations of the modes of application of bacteriocins toward the preservation of fresh, cured, and novel meat products.

鲜肉极易腐烂,给全球减轻腐败和减少浪费带来了挑战。尽管做出了努力,但肉类消费引起的食源性疾病暴发仍然存在。生物保存提供了一种自然的解决方案,通过管理微生物群落来延长保质期。然而,挑战包括细菌素在肉类基质中的有效扩散,以及细菌素靶向密切相关的乳酸菌(LAB)对发酵剂的潜在抑制作用。乳酸菌主要存在于肉类中,产生细菌素——小而稳定的多肽,具有广泛的抗菌特性,在不同的pH和温度条件下都有效。本文从细菌素的结构和作用方式两方面综述了优化细菌素应用的最新进展。此外,还介绍了不同细菌素筛选技术的优缺点,包括新的生物工程方法。最后,我们讨论了细菌素在保鲜、腌制和新型肉制品中的应用模式的优点和局限性。
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引用次数: 0
Monitoring and preventing foodborne outbreaks: are we missing wastewater as a key data source? 监测和预防食源性疫情:我们是否错过了废水这一关键数据来源?
IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-10-10 eCollection Date: 2024-11-12 DOI: 10.4081/ijfs.2024.12725
Fulvia Troja, Valentina Indio, Federica Savini, Alessandro Seguino, Andrea Serraino, Alessandro Fuschi, Daniel Remondini, Alessandra De Cesare

In 2022, the number of foodborne outbreaks in Europe increased by 43.9%, highlighting the need to improve surveillance systems and design outbreak predictive tools. This review aims to assess the scientific literature describing wastewater surveillance to monitor foodborne pathogens in association with clinical data. In the selected studies, the relationship between peaks of pathogen concentration in wastewater and reported clinical cases is described. Moreover, details on analytical methods to detect and quantify pathogens as well as wastewater sampling procedures are discussed. Few papers show a statistically significant correlation between high concentrations of foodborne pathogens in wastewater and the occurrence of clinical cases. However, monitoring pathogen concentration in wastewater looks like a promising and cost-effective strategy to improve foodborne outbreak surveillance. Such a strategy can be articulated in three steps, where the first one is testing wastewater with an untargeted method, like shotgun metagenomic, to detect microorganisms belonging to different domains. The second consists of testing wastewater with a targeted method, such as quantitative polymerase chain reaction, to quantify those specific pathogens that in the metagenomic dataset display an increasing trend or exceed baseline concentration thresholds. The third involves the integrated wastewater and clinical data analysis and modeling to find meaningful epidemiological correlations and make predictions.

2022 年,欧洲的食源性疾病暴发数量增加了 43.9%,这凸显了改进监控系统和设计疾病暴发预测工具的必要性。本综述旨在评估有关废水监测的科学文献,以便结合临床数据监测食源性病原体。在所选研究中,描述了废水中病原体浓度峰值与报告的临床病例之间的关系。此外,还详细讨论了检测和量化病原体的分析方法以及废水采样程序。很少有论文显示废水中食源性病原体的高浓度与临床病例的发生之间存在统计学意义上的显著相关性。不过,监测废水中的病原体浓度似乎是一种很有前景且具有成本效益的策略,可用于改善食源性疾病爆发监测。这种策略可以分为三个步骤,第一个步骤是使用非靶向方法(如猎枪元基因组)检测废水,以检测属于不同领域的微生物。第二步是采用定量聚合酶链反应等有针对性的方法检测废水,以量化元基因组数据集中显示出增加趋势或超过基线浓度阈值的特定病原体。第三种方法是对废水和临床数据进行综合分析和建模,以找到有意义的流行病学关联并做出预测。
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引用次数: 0
Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area. 地中海地区手工奶酪微生物组组成的比较分析。
IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-10-10 eCollection Date: 2024-11-12 DOI: 10.4081/ijfs.2024.12818
Valentina Indio, Ursula Gonzales-Barron, Chiara Oliveri, Alex Lucchi, Antonio Valero, Fouad Achemchem, Gerardo Manfreda, Federica Savini, Andrea Serraino, Alessandra De Cesare

In the PRIMA project ArtiSaneFood, the microbiological parameters of several artisanal cheeses produced in the Mediterranean area have been quantified. In this pilot study, we selected four of these artisanal cheese products from Italy, Portugal, Spain, and Morocco to investigate and compare their microbiomes in terms of taxonomic composition, presence of reads of foodborne pathogens, as well as virulence and antimicrobial resistance genes. Lactococcus, Streptococcus and Lactobacillus were the most represented genera in the Portuguese and Spanish cheeses, Streptococcus in the Italian cheese, and Enterococcus, Klebsiella, Escherichia, and Citrobacter in the Moroccan products. The correlation analysis indicated a negative association between the abundance of some lactic acid bacteria (i.e., Lactococcus, Lactobacillus, Streptococcus, and Leuconostoc) and foodborne pathogenic genera, like Escherichia and Salmonella. The analysis of pathogen abundance, virulence factors, and antimicrobial resistance genes showed a strong clusterization based on the cheese type, confirming that the presence of potential human health risk determinants was higher in the artisanal products derived from unpasteurized milk that underwent spontaneous fermentation.

在PRIMA项目ArtiSaneFood中,对地中海地区生产的几种手工奶酪的微生物参数进行了量化。在这项初步研究中,我们选择了来自意大利、葡萄牙、西班牙和摩洛哥的四种手工奶酪产品,调查和比较了它们的微生物组,包括分类组成、食源性病原体的存在以及毒力和抗微生物耐药性基因。葡萄牙和西班牙奶酪中最具代表性的属为乳球菌、链球菌和乳杆菌,意大利奶酪中最具代表性的属为链球菌,摩洛哥奶酪中最具代表性的属为肠球菌、克雷伯氏菌、埃希氏菌和柠檬酸杆菌。相关分析表明,某些乳酸菌(如乳球菌、乳杆菌、链球菌和乳酸菌)的丰度与食源性致病菌(如埃希菌和沙门氏菌)的丰度呈负相关。对病原菌丰度、毒力因子和抗微生物药物耐药性基因的分析显示,基于奶酪类型有很强的聚类性,这证实了在未经巴氏消毒的自发发酵的手工制品中,潜在的人类健康风险决定因素的存在更高。
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引用次数: 0
Comprehensive review of salmonellosis: current status of the disease and future perspectives. 沙门氏菌病综合综述:疾病现状和未来展望。
IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-10-01 eCollection Date: 2024-11-12 DOI: 10.4081/ijfs.2024.12904
Ohoud S Alhumaidan

Salmonellosis is a significant public health concern in Saudi Arabia, with various serovars of Salmonella causing outbreaks and infections. The disease's clinical presentation includes common symptoms such as diarrhea, fever, and abdominal cramps, with potential complications in severe cases. Diagnosing salmonellosis in Saudi Arabia involves a combination of traditional laboratory methods and molecular techniques to ensure accurate identification and treatment. Preventive measures and control strategies, including vaccination campaigns, food safety protocols, and public health education, have been implemented to mitigate the spread of salmonellosis. Challenges such as antimicrobial resistance, limited healthcare resources in rural areas, and underreporting of cases persist and impact the effective management of the disease. Recommendations for improving salmonellosis prevention and management include enhancing surveillance, implementing public health education campaigns, strengthening food safety regulations, promoting antimicrobial stewardship, investing in research, improving healthcare infrastructure, and fostering collaboration and coordination between sectors. Implementing these recommendations can help Saudi Arabia effectively address the challenges posed by salmonellosis and reduce the burden of the disease on public health.

沙门氏菌病是沙特阿拉伯的一个重大公共卫生问题,各种血清型沙门氏菌引起暴发和感染。该病的临床表现包括常见症状,如腹泻、发烧和腹部痉挛,严重者可能出现并发症。在沙特阿拉伯诊断沙门氏菌病需要结合传统实验室方法和分子技术,以确保准确识别和治疗。已实施预防措施和控制战略,包括疫苗接种运动、食品安全规程和公共卫生教育,以减轻沙门氏菌病的传播。诸如抗菌素耐药性、农村地区卫生保健资源有限以及病例少报等挑战持续存在,并影响对该病的有效管理。关于改善沙门氏菌病预防和管理的建议包括加强监测、开展公共卫生教育运动、加强食品安全法规、促进抗微生物药物管理、投资研究、改善卫生保健基础设施以及促进部门之间的合作与协调。实施这些建议可帮助沙特阿拉伯有效应对沙门氏菌病带来的挑战,并减轻该疾病对公共卫生造成的负担。
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引用次数: 0
Speck: a traditional culinary specialty from the Italian Alps. A microbiological, molecular and chemical evaluation. Speck:一种来自意大利阿尔卑斯山的传统美食。微生物、分子和化学评价。
IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-09-25 eCollection Date: 2024-11-12 DOI: 10.4081/ijfs.2024.12630
Stefano Colorio, Francesca Precazzini, Martina Stella, Michela Rabini, Gloria Paolazzi, Evelin Elke Oberkalmsteiner, Mara Borghi, Astrid Bettini, Alexander Tavella

South Tyrol is the northernmost Italian province; its history, geography, and closeness to other European countries, such as Austria and Switzerland, have influenced both culture and food production. Among the South Tyrolean culinary specialties, a type of dry-cured ham called Südtiroler Speck/Speck Alto Adige (Speck) plays a relevant role and has gained increasing significance both on a national and international level over the last 2 decades. Despite it being a common culinary product in Italian and international markets, there is not much published data regarding the microbiological and chemical features of Speck. This study describes the analytical results obtained during a period of 7 years, during which the main pathogens and contaminants were considered.

南蒂罗尔是意大利最北的省份;它的历史、地理位置以及与奥地利和瑞士等其他欧洲国家的密切关系,对文化和食品生产都产生了影响。在南蒂罗尔的烹饪特色菜中,一种被称为 dtiroler Speck/Speck Alto Adige (Speck)的干腌火腿发挥着重要作用,在过去20年里,它在国内和国际上都越来越重要。尽管它在意大利和国际市场上是一种常见的烹饪产品,但关于Speck的微生物和化学特征的公开数据并不多。本研究描述了在7年期间获得的分析结果,在此期间主要病原体和污染物被考虑。
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引用次数: 0
Insect-based products commercialized online: a snapshot of lipid oxidation and mineral content. 网上商业化的昆虫产品:脂质氧化和矿物质含量的快照。
IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-08-06 eCollection Date: 2024-11-12 DOI: 10.4081/ijfs.2024.11600
Stefania Balzan, Luca Fasolato, Federico Fontana, Sarah Currò, Enrico Novelli

This research aims to monitor the conservation status of the lipid and mineral contents of four shelf-stable insect-based products (yellow mealworm, house cricket, mole cricket, and silkworm) marketed online. A total of 32 single-species packs were purchased from various online commercial suppliers. Moisture, lipids, fatty acids, titratable acidity, mineral elements, and primary and secondary lipid oxidation products were determined. Statistical multivariate approaches were applied to investigate the contribution of each chemical variable to the characterization of edible insects. Titratable acidity (up to 37.3 g oleic acid per 100 g of crickets), as well as primary and secondary lipid oxidation products, showed great variability within and between species. The study revealed a significant occurrence of rancidity (45.5% of the samples exceeded the peroxide limit of 10 mEqO2/kg; 100% of the samples exceeded the indication of 1 mg/kg malondialdehyde), whereas the heavy metal content indicated a relatively safe condition, suggesting the absence of potential risks to human health. Both the chemical and the elemental properties could be regarded as potential characteristics suitable for authenticating this food matrix. This study contributes to the description of several chemical features in commercialized processed insect-based products, aiming to highlight possible safety concerns and identify those unfit for human consumption.

本研究旨在监测网上销售的四种货架稳定的昆虫产品(黄粉虫、家蟋蟀、鼹鼠蟋蟀和蚕)的脂质和矿物质含量的保存状况。从不同的网上商业供应商共购买了32个单物种包。测定了水分、脂质、脂肪酸、可滴定酸度、矿物元素和初级和次级脂质氧化产物。采用多元统计方法研究了各化学变量对食用昆虫特性的贡献。可滴定的酸度(每100克蟋蟀高达37.3克油酸),以及初级和次级脂质氧化产物,在物种内部和物种之间表现出很大的差异。研究发现,严重的酸败发生(45.5%的样品超过了10 mEqO2/kg的过氧化限;100%的样品超过了1 mg/kg(丙二醛)的指示值,而重金属含量则显示出相对安全的状况,表明对人体健康不存在潜在风险。化学性质和元素性质均可作为鉴定该食品基质的潜在特征。这项研究有助于描述商业化加工昆虫产品的几种化学特征,旨在强调可能存在的安全问题,并确定哪些不适合人类食用。
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引用次数: 0
Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments. 撒丁岛发酵香肠的传统生产工艺:八家企业的初步调查。
IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-08-02 eCollection Date: 2024-11-12 DOI: 10.4081/ijfs.2024.12203
Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Vincenzo Spanu, Nadia Carta, Mario Cuccu, Carlo Spanu, Riccardo Di Salvo, Carlo Piga, Enrico Pietro Luigi De Santis, Christian Scarano

This study aimed to conduct a preliminary investigation in eight Sardinian fermented sausage (SFS) production plants to acquire knowledge about the differences in the applied technological process and their influence on the safety and sensory characteristics of the finished product. Two audits were conducted in each plant to evaluate structural characteristics and process technologies; 72 samples of SFS at the end of seasoning and 48 environmental samples were analyzed. Listeria monocytogenes, Listeria spp., Salmonella spp., and Yersinia enterocolitica were investigated, and chemical-physical analyses were also performed. A panel of consumers was subjected to the Check All That Apply test and acceptability test to determine the qualities perceived by consumers and assess the product acceptance rating. A water activity value of >0.941, permissive for the growth of L. monocytogenes, was detected in SFS produced by one producing plant; L. monocytogenes, Salmonella spp., and Y. enterocolitica were detected in 2.8% of SFS samples, and Listeria spp. in 20.8% of samples. Environmental samples tested positive for 45.8% of Listeria spp. and 16.7% of L. monocytogenes. Correct drying and ripening steps, applied for at least 20 days, are critical for the development of hurdles required to guarantee the safety of fermented sausages. The application of proper hygiene and cleaning procedures is required to reduce environmental contamination. Sensory analysis results show how the production processes applied determine the marketing of sensorially different products. The ideal profile suggested by consumers confirms that the attributes that allow for improved liking are "moderate spicing", "moderate spiciness", "seasoned product", and "artisanal character".

本研究旨在对8家撒丁岛发酵香肠(SFS)生产厂进行初步调查,以了解应用工艺流程的差异及其对成品安全性和感官特性的影响。在每个工厂进行了两次审核,以评估结构特性和工艺技术;对调味末72份SFS样品和48份环境样品进行了分析。调查了单核增生李斯特菌、李斯特菌、沙门氏菌和小肠结肠炎耶尔森菌,并进行了化学-物理分析。由一组消费者组成的小组接受了“Check All That Apply”测试和可接受性测试,以确定消费者所感知的质量,并评估产品的可接受程度。其中一株生产的SFS的水分活度为>0.941,有利于单核增生乳杆菌的生长;单细胞增生乳杆菌、沙门氏菌和小肠结肠炎耶夫氏菌分别在2.8%和20.8%的样品中检出。环境样品检测李斯特菌45.8%阳性,单核增生李斯特菌16.7%阳性。正确的干燥和成熟步骤至少需要20天,这对于保证发酵香肠安全所需的障碍的发展至关重要。应用适当的卫生和清洁程序是必要的,以减少环境污染。感官分析结果显示了生产过程的应用如何决定了不同感官产品的销售。消费者建议的理想形象证实,允许提高喜欢的属性是“适度的香料”,“适度的辛辣”,“成熟的产品”和“手工特征”。
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引用次数: 0
Behind the scenes of taste: an exploratory study of non-compliance in Italian artisanal bakery and pastry laboratories. 口味的幕后:意大利手工烘焙和糕点实验室不合规的探索性研究。
IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-08-02 eCollection Date: 2024-11-12 DOI: 10.4081/ijfs.2024.12235
Sarah Currò, Stefania Balzan, Valentina Saccarola, Federico Fontana, Enrico Novelli, Luca Fasolato

This study aimed to identify critical issues in artisanal bakery and pastry production in Italy that could improve food safety and quality. Fifteen voluntary Italian companies underwent on-site inspections and interviews from 2018 to 2021. The inspection concerned the production site characteristics, processing flows, materials, and personnel to pinpoint potential product contamination and record objective data collection through a 126-question demerit scoring system. The examined areas encompassed various aspects, such as the point of sale, management of raw materials and packaging, hygiene practices, finished product quality, sanitization procedures, external spaces, personnel, and other factors impacting food safety and hygiene. Additionally, assessments of the microbiological air quality were carried out. Two cohorts (six and nine companies in 2018-2019 and in 2020-2021, respectively) revealed critical issues in warehouse/packaging (70% non-compliance), finished product/cooling (50% non-compliance), and people/products flow (38% non-compliance). Site visits identified pest management and raw material handling challenges. Significant airborne mold and yeast contamination (30-50 colony-forming units/plate/h) were observed in areas near processing sites or with air turbulence. This study facilitated constructive discussions and proposed solutions with the participating companies.

这项研究旨在找出意大利手工烘焙和糕点生产中的关键问题,从而提高食品安全和质量。15 家自愿参与的意大利公司在 2018 年至 2021 年期间接受了现场检查和访谈。检查内容涉及生产现场特征、加工流程、材料和人员,以找出潜在的产品污染,并通过 126 个问题的扣分系统记录客观的数据收集。检查范围包括销售点、原材料和包装管理、卫生规范、成品质量、消毒程序、外部空间、人员及其他影响食品安全卫生的因素等各个方面。此外,还对微生物空气质量进行了评估。两批企业(2018-2019 年和 2020-2021 年分别有 6 家和 9 家企业)发现了仓库/包装(70% 不合规)、成品/冷却(50% 不合规)和人员/产品流动(38% 不合规)方面的关键问题。实地考察发现了虫害管理和原材料处理方面的挑战。在加工现场附近或空气湍流的区域,观察到了严重的空气霉菌和酵母菌污染(30-50 菌落数/盘/小时)。这项研究有助于与参与公司进行建设性讨论并提出解决方案。
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引用次数: 0
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Italian Journal of Food Safety
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