Journal of food protection最新文献_第6页

Research on the Identification of Composite Spices Based on Terahertz Spectroscopy and Machine Learning Algorithms 基于太赫兹光谱和机器学习算法的复合香料鉴别研究。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-11-13 DOI: 10.1016/j.jfp.2025.100668

Bin Ma , Yi Ding , Ling Feng , Zhaogai Wang , Pengfei Jiang

The similar appearance and composition of pungent spices frequently give rise to adulteration, which not only causes market confusion but also results in inconsistent product quality. This study employed terahertz time-domain spectra and absorption spectra coupled with three machine learning algorithms—Random Forest (RF), Support Vector Machine (SVM), and Deep Neural Network (DNN)—for the classification and identification of five spices (garlic, green pepper, Zanthoxylum bungeanum, Toona sinensis, and Qin pepper) as well as their binary mixtures. For single-component spices, all three models achieved classification accuracies exceeding 95% for both time-domain and absorption spectra. Among these models, the SVM model exhibited the best performance, with accuracies of 96.82% for time-domain spectra and 98.75% for absorption spectra. When classifying binary mixtures, models based on time-domain spectra significantly outperformed those based on absorption spectra. Notably, the DNN model demonstrated superior capability in this context, achieving an accuracy of 94.97% for the green pepper-Zanthoxylum bungeanum mixture. To further improve classification accuracy, an innovative multimodal classification model integrating time-domain and absorption spectra was developed. This multimodal model achieved an outstanding accuracy of 98.85%. Collectively, these results confirmed the effectiveness of terahertz spectroscopy combined with machine learning for spice identification, thereby providing robust technical support for nondestructive testing and quality monitoring in the global spice industry.

刺激性香料由于外观和成分相似，经常出现掺假现象，不仅造成市场混乱，而且导致产品质量不一致。本研究采用太赫兹时域光谱和吸收光谱，结合随机森林（RF）、支持向量机（SVM）和深度神经网络（DNN）三种机器学习算法，对大蒜、青椒、花椒、香椿和秦椒五种香料及其二元混合物进行了分类和识别。对于单组分香料，三种模型在时域和吸收光谱上的分类精度均超过95%。其中，SVM模型表现最好，时域光谱和吸收光谱的准确率分别为96.82%和98.75%。在二元混合物分类中，基于时域光谱的模型明显优于基于吸收光谱的模型。值得注意的是，DNN模型在这种情况下表现出了卓越的能力，对青椒-花椒混合物的准确率达到了94.97%。为了进一步提高分类精度，提出了一种结合时域和吸收光谱的多模态分类模型。该多模态模型的准确率达到了98.85%。总的来说，这些结果证实了太赫兹光谱与机器学习相结合用于香料识别的有效性，从而为全球香料行业的无损检测和质量监控提供了强大的技术支持。

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引用次数: 0

Control of Listeria monocytogenes With Undissociated Organic Acids: Staged Evaluation in Broth, Milk, and a Proof-of-Concept Surface Application on Queso Fresco 用未解离的有机酸控制单核增生李斯特菌：在肉汤、牛奶中的阶段性评价，以及在干酪上表面应用的概念验证。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-11-10 DOI: 10.1016/j.jfp.2025.100667

Zoe Andersen , Samantha Kilgore , Joy Waite-Cusic , Jovana Kovacevic

Queso fresco (QF) is a high-moisture, near-neutral pH fresh cheese that supports the growth of Listeria monocytogenes during refrigerated storage. This study evaluated whether delivering undissociated organic acid (UDA) can suppress L. monocytogenes across staged systems: broth, milk, and QF surface. Four dairy L. monocytogenes strains and Scott A were grown in non-pH-adjusted brain heart infusion (BHI) broth containing acetic (AA; total acid: 10–25 mM, pH: 5.24–6.81), lactic (LA; total acid: 20–40 mM, pH: 4.27–6.35), or propionic acid (PA; total acid: 2–25 mM, pH: 5.10–6.89). Growth (OD_595nm) was modeled (Logistic 4P model, JMP Pro18) to estimate lag phase duration (LPD), and the pH of treatments was used to calculate the UDA. LPD increased with total acid concentration and correlated significantly with UDA for AA and PA, whereas LA effects were pH-dependent (p < 0.05). UDA targets (0, 2, 5, mM) from the broth screen were then applied in milk, with AA and PA slightly inhibiting growth of L. monocytogenes at low UDA (2 mM - pH: AA 5.93; PA 6.39), and controlling growth at high UDA concentrations (5 mM - pH: AA 5.39; PA 5.61). In contrast, LA inhibited growth only at low pH (4.62 ± 0.06). To assess the effect of UDA on QF, cubes of cheese (20 g; 3.81 × 3.81 cm) were surface-treated (20 min) with AA or PA to achieve low (<20 mM), moderate (40–50 mM), or high (>100 mM) UDA, inoculated with a five-strain L. monocytogenes cocktail (3 log CFU/g), vacuum-packaged, and stored at 7 °C for 28 days. In untreated, low and moderate groups, L. monocytogenes increased by >1 log CFU/g (Harlequin Listeria agar; 37 °C, 48 h), whereas high UDA treatments were bacteriostatic throughout storage. At sufficient UDA levels, AA and PA suppressed L. monocytogenes growth on near-neutral-pH QF, while LA efficacy depended on pH. These findings support targeted, surface-directed UDA interventions to suppress L. monocytogenes on QF without lowering bulk product pH.

Queso fresco （QF）是一种高水分，pH值接近中性的新鲜奶酪，在冷藏储存期间支持单核细胞增生李斯特菌的生长。本研究评估了递送未解离有机酸（UDA）是否可以在不同阶段的系统中抑制单核细胞增生乳杆菌：肉汤、牛奶和QF表面。在不调节pH的脑心灌注（BHI）肉汤中培养4株乳酸菌和Scott A，肉汤中分别含有乙酸（AA，总酸：10-25 mM， pH: 5.24-6.81）、乳酸（LA，总酸：20-40 mM， pH: 4.27-6.35）和丙酸（PA，总酸：2-25 mM， pH: 5.10-6.89）。生长（OD595nm）模型（Logistic 4P模型，JMP Pro18）估计滞后期（LPD），并使用处理的pH值计算UDA。AA和PA的LPD随总酸浓度升高而升高，且与UDA显著相关，而LA的影响则依赖于ph （p < 0.05）。然后将肉汤筛选的UDA靶点（0,2,5,mM）施用于牛奶中，AA和PA在低UDA （2 mM - pH: AA 5.93; PA 6.39）下轻度抑制单核增生乳杆菌的生长，在高UDA浓度（5 mM - pH: AA 5.39; PA 5.61）下抑制生长。相比之下，LA仅在低pH（4.62±0.06）下抑制生长。为了评估UDA对QF的影响，用AA或PA对奶酪立方体（20 g; 3.81x3.81 cm）进行表面处理（20分钟），以达到低（100 mM） UDA，接种5株单核细胞增生乳杆菌鸡尾酒（3 log CFU/g），真空包装，并在7°C下保存28天。在未经处理的低和中等剂量组中，单核细胞增生李斯特菌（Harlequin Listeria agar, 37°C, 48 h）增加了bb0.1 log CFU/g，而高剂量组在整个储存过程中都具有抑菌作用。在足够的UDA水平下，AA和PA在接近中性pH的QF上抑制了单核细胞增生乳杆菌的生长，而LA的效果取决于pH。这些发现支持靶向、表面导向的UDA干预，在不降低原料药pH的情况下抑制QF上的单核细胞增生乳杆菌。

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引用次数: 0

Investigating the Dynamics of Salmonella Contamination During Commercial Pork Harvest Using Qualitative and Quantitative Detection Methods 利用定性和定量检测方法调查商业猪肉收获过程中沙门氏菌污染的动态。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-11-06 DOI: 10.1016/j.jfp.2025.100665

J.A. Brown, S.C. Ricke

Animals can be reservoirs for pathogens such as Salmonella, creating the potential for cross−contamination during harvest. Antimicrobials are used to limit this risk, but validation of interventions in commercial settings can be challenging. The objective of this study was to develop a bio-map to evaluate the presence and concentration of Salmonella during harvest in commercial market hog facilities. Carcass swabs were collected from three commercial market hog facilities, five times a day for five days, at nine locations throughout harvest from exsanguination to chilling (N = 675). At each sampling interval, a single carcass was tracked through harvest by swabbing the ham, shoulder, and jowl. Samples were analyzed for quantitative and qualitative Salmonella using Gene-Up Quant (log₁₀ CFU/swab; limit of quantification (LOQ) = 1 log₁₀ CFU/swab) and Gene-Up SLM2 (present/absent; limit of detection (LOD) = 1 CFU/swab), respectively. Prevalence data were analyzed in R Studio using linear mixed effect models, with carcass as a repeated measure, and ANOVA with means separated by Tukey’s HSD (p ≤ 0.05). Due to the limited number of quantitative results above the LOQ (n = 7; 1.15–1.56 log₁₀ CFU/swab), statistical analyses were not performed. Salmonella prevalence was impacted by facility (p = 0.006), location (p < 0.001), and the interaction between facility and location (p = 0.004). Across all facilities, Salmonella prevalence was highest on incoming pigs and decreased most significantly after external decontamination. These results indicate that while concentrations may be low, Salmonella contamination is prevalent throughout the pork harvest process, highlighting the need for effective detection systems to develop and evaluate process control strategies.

动物可能是沙门氏菌等病原体的宿主，在收获期间造成交叉污染的可能性。使用抗微生物药物来限制这种风险；但是，在商业环境中验证干预措施可能具有挑战性。本研究的目的是建立一个生物图谱，以评估商业市场生猪设施收获期间沙门氏菌的存在和浓度。从放血到冷却的整个收获过程中，从三个商业市场生猪设施收集胴体拭子，每天5次，持续5天（N = 675）。在每个采样间隔，通过擦拭火腿、肩部和下巴来跟踪单个胴体的收获。分别采用Gene-Up定量（log10 CFU/拭子，定量限(LOQ) = 1 log10 CFU/拭子）和Gene-Up SLM2（存在/不存在，检出限(LOD) = 1 CFU/拭子）对样品进行定量和定性沙门氏菌分析。患病率数据在R Studio中采用线性混合效应模型进行分析，以胴体为重复测量，采用方差分析，均数以Tukey’s HSD分隔（p≤0.05）。由于高于定量限（n = 7; 1.15 - 1.56 log10 CFU/拭子）的定量结果数量有限，未进行统计分析。沙门氏菌感染率受设施（p = 0.006）、地点（p < 0.001）以及设施和地点之间的相互作用（p = 0.004）的影响。在所有设施中，入厂猪的沙门氏菌患病率最高，在外部净化后显著下降。这些结果表明，虽然浓度可能很低，但沙门氏菌污染在整个猪肉收获过程中普遍存在，强调需要有效的检测系统来制定和评估过程控制策略。

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引用次数: 0

Response to: Letter to the editor regarding “Testing Program Critical Control Points (TP-CCPs): Characterizing and Optimizing Decision-making Power in Food Safety Testing (Mosso et al., 2025)” 回复：致编辑的关于“检测程序关键控制点（TP-CCP）：表征和优化食品安全检测中的决策权（Mosso et al., 2025）”的信。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-11-05 DOI: 10.1016/j.jfp.2025.100664

Joelle Mosso , Gustavo A. Reyes , Barbara Kowalcyk , De Ann Davis

引用次数: 0

Letter to the editor regarding “Testing Program Critical Control Points (TP-CCP): Characterizing and Optimizing Decision-making Power in Food Safety Testing (Mosso et al., 2025)” 致编辑关于“检测程序关键控制点（TP-CCP）：表征和优化食品安全检测中的决策权（Mosso et al., 2025）”的信。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-11-05 DOI: 10.1016/j.jfp.2025.100663

Robert L. Buchanan , Darrell W. Donahue , Marcel H. Zwietering , on behalf of ICMSF

引用次数: 0

Efficacy of a Natural Antimicrobial System as a Protective Hurdle Against Listeria monocytogenes and Lactic Acid Bacteria in Sliced Fully Cooked Coarse-Ground Cured Brazilian Calabrese Pork Sausage 天然抗菌系统在巴西卡拉布雷斯猪肉香肠中对单核细胞增生李斯特菌和乳酸菌的保护作用。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-10-30 DOI: 10.1016/j.jfp.2025.100657

Maria Stella de Azevedo Gonçalves, Ana Lúcia da Silva Correa Lemos, Marcia Mayumi Harada Haguiwara, Beatriz Thie Iamanaka, Renata Bromberg

Meat products, such as sliced Calabrese sausage, are widely consumed due to their convenience and affordability. In response to the increasing demand for healthier foods, the meat industry has sought to replace synthetic additives, particularly nitrites, with natural, clean-label alternatives, especially in cured products. Vegetables such as celery, beetroot, and Swiss chard, naturally rich in endogenous nitrates, have shown promising potential in this context. This study evaluated the effect of different antimicrobial compounds on the growth of Listeria monocytogenes in cooked, sliced Calabrese sausage stored at 4 °C for 75 days. Two inoculum levels (2.0 and 4.0 log CFU/g) were used to assess pathogen behavior. The alternative treatment, comprising preconverted celery juice extract, acerola powder, and cultured sugar and vinegar blend, consistently inhibited L. monocytogenes growth at both inoculation levels. Additionally, this treatment suppressed the growth of lactic acid bacteria (LAB), which were monitored as spoilage indicators. The results suggest that the use of alternative antimicrobial additives, combined with intrinsic product characteristics such as a pH of 5.78 and water activity (a_w) below 0.948, constitutes an effective strategy for controlling L. monocytogenes in sliced cooked pork sausage. Consequently, this approach may enhance food safety and extend product shelf life during refrigerated storage.

肉类产品，如切成薄片的卡拉布雷斯香肠，因其方便和负担得起而被广泛消费。为了满足对健康食品日益增长的需求，肉类行业一直在寻求用天然的、标签清洁的替代品，特别是在腌制产品中，取代合成添加剂，特别是亚硝酸盐。芹菜、甜菜根和瑞士甜菜等天然富含内源性硝酸盐的蔬菜在这方面显示出了很大的潜力。本研究评估了不同的抗菌化合物对煮熟的、切片的卡拉布雷斯香肠中单核细胞增生李斯特菌生长的影响，并在4℃下保存了75天。两种接种水平（2.0和4.0 log CFU/g）用于评估病原体行为。替代处理包括预先转化的芹菜汁提取物、针叶提取物和培养的糖和醋混合物，在两个接种水平上都能持续抑制单核细胞增生乳杆菌的生长。此外，该处理还抑制了乳酸菌（LAB）的生长，乳酸菌被监测为腐败指标。结果表明，在pH值为5.78、水活度（aw）小于0.948的条件下，采用替代抗菌添加剂可有效控制猪肉切片肠中的单核细胞增生乳杆菌。因此，这种方法可以提高食品安全性，延长产品在冷藏储存期间的保质期。

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引用次数: 0

Prevalence and Characterization of Listeria monocytogenes in Food Court Cold Noodles and Associated Contact Surfaces in Korea 韩国食品广场冷面及相关接触面中单核细胞增生李斯特菌的流行及特征。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-10-30 DOI: 10.1016/j.jfp.2025.100661

Jeong-Eun Lee, Min Joo Kim, Juhee Park, Yong Sun Cho

Listeria monocytogenes is a foodborne pathogen that can survive at refrigerated temperatures. However, data on L. monocytogenes contamination in food court settings are lacking. We investigated the prevalence and characteristics of L. monocytogenes in cold food court noodles and their manufacturing environments in South Korea. One hundred eighty-two samples, including 168 ready-to-eat (RTE) cold noodle products, 1 noodle, 1 cold noodle broth, 4 garnishes, and 8 environmental swab samples, were collected from 44 large supermarket food courts and analyzed to isolate L. monocytogenes. Isolation was performed through selective enrichment followed by plating on PALCAM and ALOA agar, and identification was confirmed by PCR. Serotyping was performed using conventional antisera agglutination and PCR-based serogrouping, and molecular characterization was conducted through multilocus sequence typing (MLST) using seven housekeeping genes, detection of ten virulence genes by PCR, and antibiotic susceptibility testing using the E-test method. Listeria monocytogenes was exclusively isolated from the cold noodle broth of six samples. Serotyping identified three serotypes (1/2a, 1/2b, and 1/2c), predominantly belonging to Lineage II, and MLST classified the isolates into ST9 and ST87, which are associated with food processing environments and linked to human infections, respectively. All isolates carried multiple virulence genes and exhibited resistance to ciprofloxacin, clindamycin, oxacillin, and tetracycline while remaining susceptible to β-lactam antibiotics and vancomycin. These findings underscore the critical need for rigorous hygiene management in the production and distribution of cold noodles, particularly in the handling of cold noodle broth. Given the persistence of L. monocytogenes in food-processing environments, continuous monitoring and enhanced sanitation protocols are essential to mitigate contamination risks in RTE food products.

单核细胞增生李斯特菌是一种食源性病原体，可以在冷藏温度下存活。然而，关于食品广场环境中单核增生乳杆菌污染的数据是缺乏的。我们调查了韩国冷食广场面中单核增生乳杆菌的流行和特征及其生产环境。从44个大型超市食品广场采集了168个即食冷面产品、1个面食、1个冷面肉汤、4个配菜和8个环境棉签样品，共182个样品进行了单增李斯特菌分离分析。选择富集后分别镀于PALCAM和ALOA琼脂上，进行PCR鉴定。采用常规抗血清凝集法和基于PCR的血清分型方法进行血清分型，采用7个管家基因的多位点序列分型（MLST）、PCR检测10个毒力基因、E-test法进行抗生素药敏试验进行分子鉴定。从6份样品的冷面汤汁中分离出单增李斯特菌。血清分型鉴定出三种血清型（1/2a、1/2b和1/2c），主要属于谱系II， MLST将分离株分类为ST9和ST87，它们分别与食品加工环境有关，与人类感染有关。所有分离株均携带多种毒力基因，对环丙沙星、克林霉素、恶西林和四环素耐药，对β-内酰胺类抗生素和万古霉素敏感。这些发现强调了在冷面的生产和销售中，特别是在冷面肉汤的处理中，严格卫生管理的迫切需要。鉴于单增李斯特菌在食品加工环境中的持久性，持续监测和加强卫生协议对于减轻RTE食品中的污染风险至关重要。

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引用次数: 0

Salmonella Illness Outbreaks Attributed to Chicken by Product Type, United States, 1998–2022 按产品类型划分的鸡肉沙门氏菌疾病爆发，美国，1998-2022。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-10-27 DOI: 10.1016/j.jfp.2025.100660

Anna N. Chard , Taylor Eisenstein , Andrea Cote , Selena Kremer-Caldwell

Salmonella causes an estimated 1.35 million infections in the United States annually, with almost one-fifth of all salmonellosis illnesses attributed to chicken products. We reviewed Salmonella illness outbreaks attributed to chicken reported to the Foodborne Disease Outbreak Surveillance System (FDOSS) with a date of first illness onset during 1998–2022 and determined the chicken product type associated with each outbreak using a standardized categorization scheme. We calculated the number of outbreaks, outbreak-associated illnesses, hospitalizations, and deaths overall and by chicken product type; evaluated changes in the frequency and size of outbreaks over time using Mann-Kendall tests; and evaluated differences in the observed (as reported to FDOSS) versus expected (based on sales volume) proportion of outbreaks attributed to chicken product types using generalized linear models. During 1998–2022, there were 366 Salmonella illness outbreaks attributed to chicken, altogether responsible for 10,344 illnesses, 1,426 hospitalizations, and 12 deaths. The number of outbreaks and outbreak-attributed illnesses per year did not significantly change during the analysis period, overall or when stratified by chicken product type. Among outbreaks for which a product type could be identified (53.0%), chicken parts were the most implicated product type, representing 68.6% of outbreaks and 53.8% of illnesses. Reported chicken parts outbreaks were 5.6 times higher than expected given sales volume (odds ratio [OR] = 5.59; 95% confidence interval [CI] = 3.79, 8.24). Results suggest that multilayered prevention strategies along the farm-to-fork continuum are necessary to reduce and prevent Salmonella illnesses attributed to chicken; prevention efforts focused on raw chicken parts could have the greatest impact.

据估计，沙门氏菌每年在美国造成135万例感染，其中近五分之一的沙门氏菌病病例归因于鸡肉产品。我们回顾了1998-2022年期间向食源性疾病暴发监测系统（FDOSS）报告的首次发病日期为鸡肉的沙门氏菌疾病暴发，并使用标准化分类方案确定了与每次暴发相关的鸡肉产品类型。我们计算了总体和按鸡肉产品类型暴发的数量、爆发相关疾病、住院和死亡人数；使用曼-肯德尔试验评估疾病爆发频率和规模随时间的变化；并使用广义线性模型评估了观察到的（报告给FDOSS的）与预期的（基于销售量的）由鸡肉产品类型引起的疫情比例之间的差异。在1998-2022年期间，有366次沙门氏菌疾病爆发归因于鸡肉，总共造成10,344人患病，1,426人住院，12人死亡。在分析期间，无论是总体上还是按鸡肉产品类型分层，每年暴发和由暴发引起的疾病的数量都没有显著变化。在可以确定产品类型的疫情中（53.0%），鸡肉是最受影响的产品类型，占疫情的68.6%和疾病的53.8%。在给定的销售情况下，报告的鸡部分暴发比预期高5.6倍（优势比[OR]=5.59； 95%可信区间[CI]=3.79, 8.24）。结果表明，从农场到餐桌的多层次预防策略对于减少和预防由鸡肉引起的沙门氏菌疾病是必要的；以生鸡肉为重点的预防措施可能会产生最大的影响。

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引用次数: 0

Dietary Behaviors and Risk Awareness Influencing Dietary Chemical Hazard Exposure: A Comparative Study of Singapore Residents Aged 18–25 and 26 and Above 饮食行为和风险意识对膳食化学危害暴露的影响：18-25岁和26岁及以上新加坡居民的比较研究

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-10-27 DOI: 10.1016/j.jfp.2025.100656

Maggie Siow , Valerie Sin , Joanna Khoo , S. Kalppana , Joanne Sheot Harn Chan , Kyaw Thu Aung

This cross-sectional telephone survey study examined dietary preferences, consumption habits, and awareness of dietary chemical hazards among Singapore residents aged 18 years and above (n = 1,040), with focused analysis on a young adult subgroup aged 18–25 years (n = 399). The study revealed potential differences in process contaminant dietary exposure patterns between young adults and older demographics, attributable to age-specific dietary preferences and consumption behaviors. Young adults demonstrated significantly higher consumption frequencies of processed meats, deep-fried foods, and packaged snacks compared to older age groups, potentially increasing their exposure to process contaminants such as acrylamide and nitrosamines. Young adults exhibited lower concern levels about dietary chemical hazards and less confidence in making informed food choices, with cost being their primary consideration rather than exposure risk to dietary chemical hazards. While approximately three in four young adults indicated willingness to modify consumption patterns after exposure to information about dietary chemical hazards, one in two young adults acknowledged that other factors would likely take precedence over exposure risk to dietary chemical hazards. Logistic regression analysis revealed that there is a baseline willingness to change consumption patterns after exposure to information on dietary chemical hazards while older age groups and individuals of Indian ethnicity showed significantly higher likelihood of willingness to change consumption patterns. Young adults primarily relied on social media and websites for information about dietary chemical hazards, whereas older adults favored traditional media channels such as newspapers, television, and radio. These findings highlight the need for age-tailored interventions that consider both socioeconomic constraints and preferred information channels when addressing dietary chemical exposure risks among the adult population.

这项横断面电话调查研究调查了18岁及以上的新加坡居民（n= 1040）的饮食偏好、消费习惯和对饮食化学危害的认识，重点分析了18-25岁的年轻成人亚组（n=399）。该研究揭示了年轻人和老年人在加工污染物饮食暴露模式上的潜在差异，这可归因于特定年龄的饮食偏好和消费行为。与年龄较大的人群相比，年轻人食用加工肉类、油炸食品和包装零食的频率明显更高，这可能会增加他们接触丙烯酰胺和亚硝胺等加工污染物的机会。年轻人对膳食化学危害的关注程度较低，对做出明智的食品选择的信心也较低，他们主要考虑的是成本，而不是膳食化学危害的暴露风险。虽然大约四分之三的年轻人表示，在接触到有关膳食化学危害的信息后，他们愿意改变消费模式，但有二分之一的年轻人承认，其他因素可能比接触膳食化学危害的风险更重要。Logistic回归分析显示，在接触到膳食化学危害信息后，人们有改变消费模式的基本意愿，而年龄较大的年龄组和印度裔个体改变消费模式的意愿明显更高。年轻人主要依靠社交媒体和网站获取有关膳食化学品危害的信息，而老年人则更喜欢报纸、电视和广播等传统媒体渠道。这些发现强调，在解决成年人群的膳食化学品暴露风险时，需要考虑社会经济限制和首选信息渠道，采取适合年龄的干预措施。

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引用次数: 0

Molecular Detection of Salmonella 沙门氏菌分子检测。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-10-27 DOI: 10.1016/j.jfp.2025.100659

Hongjian Fu , Wenjuan Xu , Mintao Huang , Yanguang Cong

The genus Salmonella consists of a group of globally significant foodborne pathogens that pose substantial public health risks. Traditional detection methods are inadequate for rapid diagnosis and effective epidemic surveillance due to limitations such as time-consuming procedures and insufficient sensitivity. In recent years, the development of molecular techniques has driven innovations in Salmonella detection. Nucleic acid-based detection methods including polymerase chain reaction (PCR), real-time fluorescent quantitative PCR (qPCR), whole genome sequencing (WGS) and more emerge as crucial approaches for Salmonella detection due to their high sensitivity, specificity, and rapidity. Our review systematically summarized technological advancements in molecular detection of Salmonella, including specific genetic targets and drug resistance genes used for molecular detection, typing technologies, and emerging techniques such as CRISPR-Cas systems and microfluidic chips. This review comprehensively covers a wide array of molecular detection and characterization technologies, including conventional PCR, qPCR, multiplex PCR, digital PCR (dPCR), isothermal amplification techniques (such as loop-mediated isothermal amplification, recombinase polymerase amplification), genotyping methods (including pulsed-field gel electrophoresis, multilocus sequence typing, etc.), WGS, melting curve analysis (MCA), and other emerging technologies. The review also discusses the balance between sensitivity and specificity in complex samples, challenges regarding the cost and accessibility of advanced technologies, as well as prospects for future development directions including portable point-of-care testing devices, automated detection equipment. Ongoing optimization of molecular detection technologies will provide critical support for the prevention and control of Salmonella infections.

沙门氏菌属由一组全球重要的食源性病原体组成，构成重大的公共卫生风险。由于程序耗时和灵敏度不足等限制，传统的检测方法不足以进行快速诊断和有效的流行病监测。近年来，分子技术的发展推动了沙门氏菌检测技术的创新。基于核酸的检测方法，包括聚合酶链反应（PCR）、实时荧光定量PCR （qPCR）、全基因组测序（WGS）等，因其灵敏度高、特异性强、快速等特点，成为沙门氏菌检测的重要手段。本文系统地综述了沙门氏菌分子检测的技术进展，包括用于分子检测的特定遗传靶点和耐药基因、分型技术以及CRISPR-Cas系统和微流控芯片等新兴技术。本文全面介绍了各种分子检测和鉴定技术，包括传统PCR、qPCR、多重PCR、数字PCR （dPCR）、等温扩增技术（如环介导等温扩增、重组酶聚合酶扩增）、基因分型方法（如脉冲场凝胶电泳、多位点序列分型等）、WGS、熔融曲线分析（MCA）等新兴技术。综述还讨论了复杂样品的敏感性和特异性之间的平衡，先进技术的成本和可及性方面的挑战，以及未来发展方向的前景，包括便携式即时检测设备，自动化检测设备。分子检测技术的不断优化将为沙门氏菌感染的预防和控制提供关键支持。

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