Food Control最新文献

Quantification of aflatoxin B1 in wheat using a natural pigment sensing array

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-04-03 DOI: 10.1016/j.foodcont.2025.111336

Hui Jiang , Dengmin Li , Jihong Deng , Quansheng Chen

The accumulation of aflatoxin B1 (AFB1) during wheat storage may pose a potential threat to food safety and quality control. This study explores the application of a colorimetric sensor array based on natural pigments for the quantitative detection of AFB1 and evaluates its detection performance. Anthocyanin dyes were extracted from various plant materials, and nine dyes with excellent response characteristics were selected to construct a sensor array for capturing volatile gas information released by wheat samples with different degrees of mold contamination. Subsequently, the ReliefF algorithm and SVM_Rfe algorithm were used to optimize the color components of the differential images from the sensor array. A back-propagation neural network (BPNN) model was constructed based on the best combination of color features, and the parameters of the network were adjusted using the particle swarm optimization (PSO) algorithm. The results showed that after the optimization of color components, the root mean square error (RMSE) of the BPNN model on the prediction set decreased from 4.4362 μg kg⁻¹ to 3.7699 μg kg⁻¹, while the correlation coefficient (R) increased to 0.9828. In general, the natural pigment-based sensor arrays based on natural pigments combined with chemometric methods can play an important role in grain mycotoxin detection and provide a non-destructive, rapid and environmentally friendly method for quantitative detection of mycotoxins in stored grains. Meanwhile, the feature optimization strategy significantly reduces the complexity and cost of sensor array construction, demonstrating excellent application potential.

{"title":"Quantification of aflatoxin B1 in wheat using a natural pigment sensing array","authors":"Hui Jiang , Dengmin Li , Jihong Deng , Quansheng Chen","doi":"10.1016/j.foodcont.2025.111336","DOIUrl":"10.1016/j.foodcont.2025.111336","url":null,"abstract":"<div><div>The accumulation of aflatoxin B1 (AFB1) during wheat storage may pose a potential threat to food safety and quality control. This study explores the application of a colorimetric sensor array based on natural pigments for the quantitative detection of AFB1 and evaluates its detection performance. Anthocyanin dyes were extracted from various plant materials, and nine dyes with excellent response characteristics were selected to construct a sensor array for capturing volatile gas information released by wheat samples with different degrees of mold contamination. Subsequently, the ReliefF algorithm and SVM_Rfe algorithm were used to optimize the color components of the differential images from the sensor array. A back-propagation neural network (BPNN) model was constructed based on the best combination of color features, and the parameters of the network were adjusted using the particle swarm optimization (PSO) algorithm. The results showed that after the optimization of color components, the root mean square error (RMSE) of the BPNN model on the prediction set decreased from 4.4362 μg kg<sup>−1</sup> to 3.7699 μg kg<sup>−1</sup>, while the correlation coefficient (R) increased to 0.9828. In general, the natural pigment-based sensor arrays based on natural pigments combined with chemometric methods can play an important role in grain mycotoxin detection and provide a non-destructive, rapid and environmentally friendly method for quantitative detection of mycotoxins in stored grains. Meanwhile, the feature optimization strategy significantly reduces the complexity and cost of sensor array construction, demonstrating excellent application potential.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111336"},"PeriodicalIF":5.6,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characteristics of foot-and-mouth disease (FMD) vaccine-induced abscesses in pork meat and verification of detectability using hyperspectral imaging technique

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-04-01 DOI: 10.1016/j.foodcont.2025.111330

Juntae Kim , Mohammad Akbar Faqeerzada , Moon S. Kim , Insuck Baek , Ole Arne Alvseike , Byoung-Kwan Cho

Foot-and-mouth disease (FMD), a highly contagious viral disease, prompted South Korea to mandate pig vaccinations in 2011. However, a common side effect of these vaccinations is the formation of abscesses in the ham or neck muscles, which must be manually identified during meat processing. This study evaluates hyperspectral imaging (HSI) in visible/near-infrared (Vis/NIR), fluorescence, and short-wave infrared (SWIR) spectra to detect abscesses in pork ham, aiming to reduce labor dependency. Three hundred spectra from abscesses, muscle, and fat in the ham area of 30 pork carcasses, and 900 spectra were used to train classification models. Partial least squares discriminant analysis (PLS-DA) yielded accuracies of 97.0 % (Vis/NIR), 96.2 % (fluorescence), and 98.9 % (SWIR). Additional analyses, including proximate composition, H&E and Sirius red staining, were conducted to define abscess characteristics. Abscess and fibrotic muscle areas showed elevated moisture, mineral (Ca, K ions), and collagen levels compared to normal tissue, confirmed through H&E and Sirius red staining. Results indicate SWIR imaging (1000–2500 nm) as the most accurate for abscess detection, with distinct spectral peaks (N-H, O-H, C-H and collagen) linked to collagen and tissue structure. This study supports developing HSI-based systems for automated abscess detection, potentially enhancing quality and inspection efficiency in meat processing.

{"title":"Characteristics of foot-and-mouth disease (FMD) vaccine-induced abscesses in pork meat and verification of detectability using hyperspectral imaging technique","authors":"Juntae Kim , Mohammad Akbar Faqeerzada , Moon S. Kim , Insuck Baek , Ole Arne Alvseike , Byoung-Kwan Cho","doi":"10.1016/j.foodcont.2025.111330","DOIUrl":"10.1016/j.foodcont.2025.111330","url":null,"abstract":"<div><div>Foot-and-mouth disease (FMD), a highly contagious viral disease, prompted South Korea to mandate pig vaccinations in 2011. However, a common side effect of these vaccinations is the formation of abscesses in the ham or neck muscles, which must be manually identified during meat processing. This study evaluates hyperspectral imaging (HSI) in visible/near-infrared (Vis/NIR), fluorescence, and short-wave infrared (SWIR) spectra to detect abscesses in pork ham, aiming to reduce labor dependency. Three hundred spectra from abscesses, muscle, and fat in the ham area of 30 pork carcasses, and 900 spectra were used to train classification models. Partial least squares discriminant analysis (PLS-DA) yielded accuracies of 97.0 % (Vis/NIR), 96.2 % (fluorescence), and 98.9 % (SWIR). Additional analyses, including proximate composition, H&E and Sirius red staining, were conducted to define abscess characteristics. Abscess and fibrotic muscle areas showed elevated moisture, mineral (Ca, K ions), and collagen levels compared to normal tissue, confirmed through H&E and Sirius red staining. Results indicate SWIR imaging (1000–2500 nm) as the most accurate for abscess detection, with distinct spectral peaks (N-H, O-H, C-H and collagen) linked to collagen and tissue structure. This study supports developing HSI-based systems for automated abscess detection, potentially enhancing quality and inspection efficiency in meat processing.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111330"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microbial and Pest Contamination in Nuts: Radio Frequency Disinfestation, and Controlled Atmosphere Preservation – A review

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-03-29 DOI: 10.1016/j.foodcont.2025.111328

Ângela Liberal , Ângela Fernandes , Jorge Moreira , Natércia Fernandes , Alexandre Gonçalves , Isabel C.F.R. Ferreira , Lillian Barros

Nuts are increasingly recognized for their rich nutritional profile and bioactive potential, making them a significant economic contributor globally. However, the commercialization of nuts necessitates stringent quality control measures to mitigate infestations by insect pests and microorganisms, which can lead to rapid deterioration both pre- and post-harvest. Contamination often arises from inadequate practices in harvesting, packaging, storage, and transportation, heightening the risk of pathogen infection and mycotoxin contamination. To address these challenges, innovative preservation techniques are essential for enhancing food safety and extending shelf-life without compromising quality. Radiofrequency (RF) technology has emerged as a promising solution in food processing, utilizing volumetric heating for effective disinfestation, pathogen pasteurization, drying, and blanching while maintaining product integrity. In contrast, Controlled Atmosphere (CA) storage employs gas composition control to create low-oxygen environments that inhibit microbial growth during storage. This review aims to provide a comprehensive overview of nut safety and preservation by identifying key contamination sources and the microorganisms that target nuts. It will analyze the effectiveness of RF and CA technologies in preserving and decontaminating nuts. By exploring these advanced methods, this study highlights their potential to surpass conventional processes, ultimately improving nut safety and quality throughout the supply chain.

{"title":"Microbial and Pest Contamination in Nuts: Radio Frequency Disinfestation, and Controlled Atmosphere Preservation – A review","authors":"Ângela Liberal , Ângela Fernandes , Jorge Moreira , Natércia Fernandes , Alexandre Gonçalves , Isabel C.F.R. Ferreira , Lillian Barros","doi":"10.1016/j.foodcont.2025.111328","DOIUrl":"10.1016/j.foodcont.2025.111328","url":null,"abstract":"<div><div>Nuts are increasingly recognized for their rich nutritional profile and bioactive potential, making them a significant economic contributor globally. However, the commercialization of nuts necessitates stringent quality control measures to mitigate infestations by insect pests and microorganisms, which can lead to rapid deterioration both pre- and post-harvest. Contamination often arises from inadequate practices in harvesting, packaging, storage, and transportation, heightening the risk of pathogen infection and mycotoxin contamination. To address these challenges, innovative preservation techniques are essential for enhancing food safety and extending shelf-life without compromising quality. Radiofrequency (RF) technology has emerged as a promising solution in food processing, utilizing volumetric heating for effective disinfestation, pathogen pasteurization, drying, and blanching while maintaining product integrity. In contrast, Controlled Atmosphere (CA) storage employs gas composition control to create low-oxygen environments that inhibit microbial growth during storage. This review aims to provide a comprehensive overview of nut safety and preservation by identifying key contamination sources and the microorganisms that target nuts. It will analyze the effectiveness of RF and CA technologies in preserving and decontaminating nuts. By exploring these advanced methods, this study highlights their potential to surpass conventional processes, ultimately improving nut safety and quality throughout the supply chain.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111328"},"PeriodicalIF":5.6,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

UV responded modified polyvinyl alcohol bio-active films with oregano essential oil microcapsules: Microbial control and sensory quality preservation for ready-to-eat chicken breast

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-03-27 DOI: 10.1016/j.foodcont.2025.111325

Lina Xu , Xinglian Xu , Mingyuan Huang , Yujuan Xu

This study introduced a novel ultraviolet light-responsive active packaging system for ready-to-eat chicken breasts using non-contact packaging. The results demonstrated that the ready-to-eat chicken breast in this packaging system exhibited a significant reduction in microorganisms. The total viable count was 3.80 log CFU/g, which was significantly lower than that of the control (7.88 log CFU/g) after 15 d of storage. The packaging effectively decelerated the changes in pH and color, postponed the processes of lipid oxidation, protein degradation, and moisture loss, and mitigated the variations in textural properties and flavor of ready-to-eat chicken breasts. UV light had a dual effect on the preservation, including cold sterilization, which reduced the initial microorganisms, and light-mediated trigger, which accelerated the release of oregano essential oil. Compared with the control group, the shelf life of ready-to-eat chicken breasts was extended by at least 7 days, demonstrating significant practical application potential.

{"title":"UV responded modified polyvinyl alcohol bio-active films with oregano essential oil microcapsules: Microbial control and sensory quality preservation for ready-to-eat chicken breast","authors":"Lina Xu , Xinglian Xu , Mingyuan Huang , Yujuan Xu","doi":"10.1016/j.foodcont.2025.111325","DOIUrl":"10.1016/j.foodcont.2025.111325","url":null,"abstract":"<div><div>This study introduced a novel ultraviolet light-responsive active packaging system for ready-to-eat chicken breasts using non-contact packaging. The results demonstrated that the ready-to-eat chicken breast in this packaging system exhibited a significant reduction in microorganisms. The total viable count was 3.80 log CFU/g, which was significantly lower than that of the control (7.88 log CFU/g) after 15 d of storage. The packaging effectively decelerated the changes in pH and color, postponed the processes of lipid oxidation, protein degradation, and moisture loss, and mitigated the variations in textural properties and flavor of ready-to-eat chicken breasts. UV light had a dual effect on the preservation, including cold sterilization, which reduced the initial microorganisms, and light-mediated trigger, which accelerated the release of oregano essential oil. Compared with the control group, the shelf life of ready-to-eat chicken breasts was extended by at least 7 days, demonstrating significant practical application potential.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111325"},"PeriodicalIF":5.6,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Drivers of helminth infections and associated risk factors in ommastrephid squids in the Mediterranean Sea with a focus on the zoonotic nematode Anisakis pegreffii (Anisakidae)

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-03-27 DOI: 10.1016/j.foodcont.2025.111323

Flavia Occhibove , Alejandro López-Verdejo , Valerio Mazzella , Luigi Maria Cusano , Marialetizia Palomba , Renato Aco-Alburqueque , Simonetta Mattiucci , Laura Núñez-Pons , Mario Santoro

In marine ecosystems, squids represent the trophic bridge for many heteroxenous helminth parasites, being cestodes and nematodes the most prevalent. Here, we investigated the drivers of helminth infections in the broadtail shortfin squid, Illex coindetii (Ommastrephidae), focusing on the zoonotic nematode Anisakis pegreffii, in the Ionian Sea (Southern Italy). Additionally, a less common ommastrephid squid, the flying squid Todaropsis eblanae, often fished and mixed along I. coindetii was also examined. Parasites from both squid species were molecularly identified, revealing larvae from three ascaridoid nematode (A. pegreffii, Lappetascaris sp., and Skrjabinisakis physeteris), and two cestode species (Anthobothrium sp. and Heteronybelinia cf. estigmena) in I. coindetii, and two ascaridoid species (A. pegreffii and S. physeteris) in T. eblanae. Anisakis pegreffii was the most prevalent and abundant parasite in both hosts, infecting visceral organs, except for five larvae recovered in the mantle tissue of I. coindetii. In I. coindetii the host size was positively correlated with A. pegreffii abundance, total parasite abundance and species richness, suggesting bioaccumulation over time in older individuals. Parasite abundance, including A. pegreffii, exhibited significant seasonal differences, likely related to host and/or parasite lifestyle or migratory dynamics. The distinctive anatomical allocation of A. pegreffii larvae, predominantly towards the stomach and cavity of I. coindetii, indicates recent infections in these squids. Future studies should unveil more information about the seasonality of parasitic infections in squid hosts, and correlated host and parasite annual habits.

{"title":"Drivers of helminth infections and associated risk factors in ommastrephid squids in the Mediterranean Sea with a focus on the zoonotic nematode Anisakis pegreffii (Anisakidae)","authors":"Flavia Occhibove , Alejandro López-Verdejo , Valerio Mazzella , Luigi Maria Cusano , Marialetizia Palomba , Renato Aco-Alburqueque , Simonetta Mattiucci , Laura Núñez-Pons , Mario Santoro","doi":"10.1016/j.foodcont.2025.111323","DOIUrl":"10.1016/j.foodcont.2025.111323","url":null,"abstract":"<div><div>In marine ecosystems, squids represent the trophic bridge for many heteroxenous helminth parasites, being cestodes and nematodes the most prevalent. Here, we investigated the drivers of helminth infections in the broadtail shortfin squid, <em>Illex coindetii</em> (Ommastrephidae), focusing on the zoonotic nematode <em>Anisakis pegreffii</em>, in the Ionian Sea (Southern Italy). Additionally, a less common ommastrephid squid, the flying squid <em>Todaropsis eblanae</em>, often fished and mixed along <em>I</em>. <em>coindetii</em> was also examined. Parasites from both squid species were molecularly identified, revealing larvae from three ascaridoid nematode (<em>A. pegreffii</em>, <em>Lappetascaris</em> sp., and <em>Skrjabinisakis physeteris</em>), and two cestode species (<em>Anthobothrium</em> sp. and <em>Heteronybelinia</em> cf. <em>estigmena</em>) in <em>I. coindetii</em>, and two ascaridoid species (<em>A. pegreffii</em> and <em>S. physeteris</em>) in <em>T. eblanae</em>. <em>Anisakis pegreffii</em> was the most prevalent and abundant parasite in both hosts, infecting visceral organs, except for five larvae recovered in the mantle tissue of <em>I. coindetii</em>. In <em>I. coindetii</em> the host size was positively correlated with <em>A. pegreffii</em> abundance, total parasite abundance and species richness, suggesting bioaccumulation over time in older individuals. Parasite abundance, including <em>A. pegreffii</em>, exhibited significant seasonal differences, likely related to host and/or parasite lifestyle or migratory dynamics. The distinctive anatomical allocation of <em>A. pegreffii</em> larvae, predominantly towards the stomach and cavity of <em>I. coindetii</em>, indicates recent infections in these squids. Future studies should unveil more information about the seasonality of parasitic infections in squid hosts, and correlated host and parasite annual habits.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111323"},"PeriodicalIF":5.6,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783892","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of chlorogenic acid on the quality of golden pomfret during refrigerated storage: Predictive model using artificial neural network

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-03-26 DOI: 10.1016/j.foodcont.2025.111324

Ning Yang , Shitong Wen , Chuan Li , Qian Li , Longteng Zhang , Xue Song , Lulu Zhu

This study investigated the effects of chlorogenic acid (CGA) on the quality of golden pomfret fillets during refrigerated storage. An artificial neural network (ANN) model was developed to predict changes in the quality of CGA-treated golden pomfret fillets. The results revealed that CGA effectively inhibited the texture deterioration and protein degradation of golden pomfret fillets during storage. After golden pomfret fillets were treated by 2 g/L CGA, the value of total volatile basic nitrogen (TVB-N) (25.90 mg N/100 g) was significantly decreased after 15 d, compared to the control group (31.86 mg N/100 g). In addition, the proportion of α-helix of myofibrillar protein (MP) in the 2 g/L CGA-treated group increased to 32.60 %, while the proportion of random coils decreased to 29.18 %, suggesting that CGA effectively protected the secondary structure of MP. Moreover, the established ANN model could accurately predict the quality changes of CGA-treated golden pomfret fillets during storage with relative errors of less than 3 %. This study provides a theoretical basis for the application of CGA in the golden pomfret processing industry and modeling parameters of ANN for the simulation of other food processing.

{"title":"Effect of chlorogenic acid on the quality of golden pomfret during refrigerated storage: Predictive model using artificial neural network","authors":"Ning Yang , Shitong Wen , Chuan Li , Qian Li , Longteng Zhang , Xue Song , Lulu Zhu","doi":"10.1016/j.foodcont.2025.111324","DOIUrl":"10.1016/j.foodcont.2025.111324","url":null,"abstract":"<div><div>This study investigated the effects of chlorogenic acid (CGA) on the quality of golden pomfret fillets during refrigerated storage. An artificial neural network (ANN) model was developed to predict changes in the quality of CGA-treated golden pomfret fillets. The results revealed that CGA effectively inhibited the texture deterioration and protein degradation of golden pomfret fillets during storage. After golden pomfret fillets were treated by 2 g/L CGA, the value of total volatile basic nitrogen (TVB-N) (25.90 mg N/100 g) was significantly decreased after 15 d, compared to the control group (31.86 mg N/100 g). In addition, the proportion of α-helix of myofibrillar protein (MP) in the 2 g/L CGA-treated group increased to 32.60 %, while the proportion of random coils decreased to 29.18 %, suggesting that CGA effectively protected the secondary structure of MP. Moreover, the established ANN model could accurately predict the quality changes of CGA-treated golden pomfret fillets during storage with relative errors of less than 3 %. This study provides a theoretical basis for the application of CGA in the golden pomfret processing industry and modeling parameters of ANN for the simulation of other food processing.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111324"},"PeriodicalIF":5.6,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143759591","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Occurrence and health risk assessment of β-lactam antibiotic residues in chicken meat from Kiambu County, Kenya

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-03-26 DOI: 10.1016/j.foodcont.2025.111322

Stacey Jemutai , Anastasiah N. Ngigi , Aloys Osano , Martin Magu

Antibiotic pharmaceuticals are used to treat bacterial diseases in both humans and livestock. In poultry farming, they are used not only to treat and prevent diseases but also to promote growth. However, their overuse increases antibiotic resistance, posing significant global concerns for both humans and the environment. In Kenya, humans' exposure levels to antibiotic residues from consuming animal products has been scarcely explored. This study determined the occurrence of penicillins and cephalosporins in chicken meat and evaluated the associated human health risks. A total of 100 chicken meat samples were collected from chicken farmers and vendors in Kiambu County, including 56 broilers, 24 ex-layers, and 18 indigenous samples. The samples were prepared for antibiotic analysis using the Quick-Easy-Cheap-Effective-Rugged-Safe (QuEChERS) method and quantified by Ultra-Performance Liquid Chromatography-Mass Spectrometry. Recoveries ranged from ‘72.5–98.9 %’. Among the penicillins, ampicillin residues were the most predominant, particularly, in broiler breast tissues, with concentrations of up to 263.76 μg kg⁻¹. Ampicillin also showed the highest frequency of residues above the recommended maximum residue limits. Detected cephalosporins were below 100 μg kg⁻¹ and showed their highest residue concentrations in broiler tissue samples. Calculated daily intake (CDI) and the hazard quotients (HQ) were used to assess human health risks. The CDI of ampicillin in broilers' breast muscles exceeded the Acceptable Daily Intake (ADI) and posed a medium risk (1 < HQ < 5) to adults. Meanwhile, the levels of ampicillin in both the thigh and breast muscles of broilers and ex-layer breast muscles exceeded the ADI for children indicating medium (1< HQ < 5) to high health risk (HQ > 5) to the youngsters. The study underscores the need for the continuous monitoring of antibiotics in chicken meat and addresses significant knowledge gaps on exposure levels and risks. This is valuable for policymaking to ensure food safety.

{"title":"Occurrence and health risk assessment of β-lactam antibiotic residues in chicken meat from Kiambu County, Kenya","authors":"Stacey Jemutai , Anastasiah N. Ngigi , Aloys Osano , Martin Magu","doi":"10.1016/j.foodcont.2025.111322","DOIUrl":"10.1016/j.foodcont.2025.111322","url":null,"abstract":"<div><div>Antibiotic pharmaceuticals are used to treat bacterial diseases in both humans and livestock. In poultry farming, they are used not only to treat and prevent diseases but also to promote growth. However, their overuse increases antibiotic resistance, posing significant global concerns for both humans and the environment. In Kenya, humans' exposure levels to antibiotic residues from consuming animal products has been scarcely explored. This study determined the occurrence of penicillins and cephalosporins in chicken meat and evaluated the associated human health risks. A total of 100 chicken meat samples were collected from chicken farmers and vendors in Kiambu County, including 56 broilers, 24 ex-layers, and 18 indigenous samples. The samples were prepared for antibiotic analysis using the <em>Quick-Easy-Cheap-Effective-Rugged-Safe</em> (QuEChERS) method and quantified by Ultra-Performance Liquid Chromatography-Mass Spectrometry. Recoveries ranged from ‘72.5–98.9 %’. Among the penicillins, ampicillin residues were the most predominant, particularly, in broiler breast tissues, with concentrations of up to 263.76 μg kg<sup>−1</sup>. Ampicillin also showed the highest frequency of residues above the recommended maximum residue limits. Detected cephalosporins were below 100 μg kg<sup>−1</sup> and showed their highest residue concentrations in broiler tissue samples. Calculated daily intake (CDI) and the hazard quotients (HQ) were used to assess human health risks. The CDI of ampicillin in broilers' breast muscles exceeded the Acceptable Daily Intake (ADI) and posed a medium risk (1 < HQ < 5) to adults. Meanwhile, the levels of ampicillin in both the thigh and breast muscles of broilers and ex-layer breast muscles exceeded the ADI for children indicating medium (1< HQ < 5) to high health risk (HQ > 5) to the youngsters. The study underscores the need for the continuous monitoring of antibiotics in chicken meat and addresses significant knowledge gaps on exposure levels and risks. This is valuable for policymaking to ensure food safety.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111322"},"PeriodicalIF":5.6,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of microwave thawing on muscle food quality: A review

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-03-26 DOI: 10.1016/j.foodcont.2025.111318

Jing Tian , Zhongshuai Yang , Yuanlv Zhang , Aofei Pu , Yuqin Feng , Guishan Liu , Jianguo He

Presently, in the food industry, Microwave thawing technology has gained widespread attention as an innovative means of food processing due to its dielectric properties, which allow microwave energy to rapidly penetrate frozen muscle foods as an efficient thawing technology. This paper reviews the current state of research on microwave thawing technology in the muscle food industry. Its mechanism of action and influencing factors are elucidated. The advantages and disadvantages of microwave thawing technology are analyzed by comparing data. The application of microwave and its combined thawing technology in muscle foods is reviewed. Finally, the development prospects of combined thawing are highlighted. Studies have shown that microwave thawing technology not only saves time and energy while inhibiting microbial growth, but also improves water retention. However, it is not without limitations, with issues such as lipid oxidation, protein degradation, and localized overheating being identified. In order to address these issues, the use of combined thawing techniques is an effective technology of reducing the negative effects of a single technique. Consequently, in order to promote innovation in the muscle food processing industry, further research into combination thawing is required.

{"title":"Effect of microwave thawing on muscle food quality: A review","authors":"Jing Tian , Zhongshuai Yang , Yuanlv Zhang , Aofei Pu , Yuqin Feng , Guishan Liu , Jianguo He","doi":"10.1016/j.foodcont.2025.111318","DOIUrl":"10.1016/j.foodcont.2025.111318","url":null,"abstract":"<div><div>Presently, in the food industry, Microwave thawing technology has gained widespread attention as an innovative means of food processing due to its dielectric properties, which allow microwave energy to rapidly penetrate frozen muscle foods as an efficient thawing technology. This paper reviews the current state of research on microwave thawing technology in the muscle food industry. Its mechanism of action and influencing factors are elucidated. The advantages and disadvantages of microwave thawing technology are analyzed by comparing data. The application of microwave and its combined thawing technology in muscle foods is reviewed. Finally, the development prospects of combined thawing are highlighted. Studies have shown that microwave thawing technology not only saves time and energy while inhibiting microbial growth, but also improves water retention. However, it is not without limitations, with issues such as lipid oxidation, protein degradation, and localized overheating being identified. In order to address these issues, the use of combined thawing techniques is an effective technology of reducing the negative effects of a single technique. Consequently, in order to promote innovation in the muscle food processing industry, further research into combination thawing is required.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111318"},"PeriodicalIF":5.6,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747728","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of the effect of clove essential oil as antifungal strategy in “salchichón”-type dry-cured fermented sausages

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-03-26 DOI: 10.1016/j.foodcont.2025.111320

Elia Roncero , Micaela Álvarez , María J. Andrade , Belén Peromingo , Josué Delgado

Some of the moulds growing during the ripening of dry-cured fermented sausages produce ochratoxin A (OTA). To control its presence, the use of essential oils is gaining interest in the meat industry. The activity of different concentrations (100–1000 μL/mL) of two clove essential oils (CEOs) obtained differently (industrially and by hydrodistillation) against Penicillium nordicum was evaluated. Samples of mycelium grown over the surface of “salchichón” portions for OTA quantification and proteomic analyses were taken after the incubation 31 days, 12 °C. Chemical characterisation of essential oils and visual analysis of mycelial growth were performed. Eugenol and acetyleugenol were among the major compounds in both CEOs, despite some differences. Although CEOs inhibited mould growth in a dose-dependent manner, causing mycelial development below 25 %, OTA production was stimulated as their concentrations were increased, raising levels by up to 400 % in the case of that obtained by hydrodistillation. The proteomic profile of P. nordicum revealed that the increase in OTA generation could be due to a higher abundance of proteins related to environmental stress in the presence of CEOs, activating pathways involved in the synthesis of secondary metabolites, OTA precursors, and OTA itself. The CEOs showed slight differences in their mode of action, probably due to their different chemical compositions. The use of CEO as an antiochratoxigenic agent in the meat industry is not effective despite its ability to inhibit growth, highlighting the importance of using appropriate concentrations without stimulating the OTA production and underlining the absence of a relationship between growth and OTA accumulation.

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引用次数: 0

Green and sustainable techniques for mycotoxin decontamination in rice: Microwave and UV technology

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-03-25 DOI: 10.1016/j.foodcont.2025.111316

Priyanthi Chandravarnan , Dominic Agyei , Azam Ali

Mycotoxin is the secondary metabolites of fungi which can contaminate rice at any stage of processing. Mycotoxin contamination of rice has significant economic and public health implications, compromises food safety and reduces food quality. Consequently, there is an increasing demand for the development of effective decontamination techniques. This study explores the effect of microwave (MW) and ultraviolet (UV) treatments on the degradation of mycotoxin in rice. This study investigated the effect of microwave (MW) and ultraviolet (UV) on the AFT, AFB1 and OTA levels in rice. Rice was artificially contaminated with AFT (50 ng/g), AFB1 (50 ng/g) and OTA (20 ng/g) and treated with MW (at 560 W, 640 W, and 720 W for 120 s and 360 s) and UV technology (at 15 mW/cm² UV intensity for 0.5, 1, 2, 3 and 4 h). AFT, AFB1 and OTA were analysed by HPLC-FLD. The results showed that the highest MW treatment (720 W, 360 s) reduced the AFT, AFB1, and OTA by 40.00, 49.31, and 73.39 %, respectively, in rice. However, the lowest MW power and treatment time (560 W, 120 s) showed significant reductions of AFT (33.40 %), AFB1 (50.06 %), and OTA (75.24 %) in rice. UV treatment significantly lowered mycotoxin content, with optimal reductions observed after varying exposure times depending on the specific toxin. The highest reduction in AFT (31.09 %), AFB1 (44.33 %), and OTA (59.96 %) were observed after 0.5 h, 4 h, and 2 h UV exposure, respectively. These results demonstrate the potential of microwave and UV treatments to achieve significant mycotoxin reduction. These findings support the integration of sustainable decontamination technologies in rice processing, contributing to food safety and sustainability in the agri-food sector.

{"title":"Green and sustainable techniques for mycotoxin decontamination in rice: Microwave and UV technology","authors":"Priyanthi Chandravarnan , Dominic Agyei , Azam Ali","doi":"10.1016/j.foodcont.2025.111316","DOIUrl":"10.1016/j.foodcont.2025.111316","url":null,"abstract":"<div><div>Mycotoxin is the secondary metabolites of fungi which can contaminate rice at any stage of processing. Mycotoxin contamination of rice has significant economic and public health implications, compromises food safety and reduces food quality. Consequently, there is an increasing demand for the development of effective decontamination techniques. This study explores the effect of microwave (MW) and ultraviolet (UV) treatments on the degradation of mycotoxin in rice. This study investigated the effect of microwave (MW) and ultraviolet (UV) on the AFT, AFB1 and OTA levels in rice. Rice was artificially contaminated with AFT (50 ng/g), AFB1 (50 ng/g) and OTA (20 ng/g) and treated with MW (at 560 W, 640 W, and 720 W for 120 s and 360 s) and UV technology (at 15 mW/cm<sup>2</sup> UV intensity for 0.5, 1, 2, 3 and 4 h). AFT, AFB1 and OTA were analysed by HPLC-FLD. The results showed that the highest MW treatment (720 W, 360 s) reduced the AFT, AFB1, and OTA by 40.00, 49.31, and 73.39 %, respectively, in rice. However, the lowest MW power and treatment time (560 W, 120 s) showed significant reductions of AFT (33.40 %), AFB1 (50.06 %), and OTA (75.24 %) in rice. UV treatment significantly lowered mycotoxin content, with optimal reductions observed after varying exposure times depending on the specific toxin. The highest reduction in AFT (31.09 %), AFB1 (44.33 %), and OTA (59.96 %) were observed after 0.5 h, 4 h, and 2 h UV exposure, respectively. These results demonstrate the potential of microwave and UV treatments to achieve significant mycotoxin reduction. These findings support the integration of sustainable decontamination technologies in rice processing, contributing to food safety and sustainability in the agri-food sector.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111316"},"PeriodicalIF":5.6,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0