Food Control最新文献

Integrating ion mobility spectrometry and machine learning for geographical authentication of olive oils 结合离子迁移谱法和机器学习技术进行橄榄油的地理鉴定

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-01-29 DOI: 10.1016/j.foodcont.2026.112022

Ana Isabel Rodríguez-Gutiérrez , Marta Barea-Sepúlveda , Oumaima Boutoub , María José Aliaño-González , Miguel Palma , Ceferino Carrera

Interest in ensuring the authenticity and traceability of the geographical origin of high-value agri-food products, such as olive oil, has grown significantly in recent years. This demand stems from the need to protect Protected Designation of Origin products and to comply with quality standards required in export markets. In this study, a method based on Headspace-Gas Chromatography-Ion Mobility Spectrometry was optimized for the analysis of volatile organic compounds in olive oil samples from four different origins (Spain, Portugal, Morocco and Italy). Experimental conditions were optimized using a Box-Behnken design with Response Surface Methodology, obtaining the following optimal conditions: 0.33 g of sample incubated at 35 °C with agitation at 500 rpm, a headspace formation time of 9 min, and an injection volume of 0.11 mL. The precision of the method was assessed by evaluating repeatability and intermediate precision with coefficients of variation below 5 %. Subsequently, the developed method was applied to 24 commercial olive oil samples from the four origins. Using the IMSS approach, advanced machine learning analysis was performed, yielding predictive models that enabled accurate discrimination of samples from different regions using Random Forest algorithms. Finally, a Shiny web application was developed using the Random Forest algorithm. Four new commercial samples were analyzed according to the optimal conditions and entered into the algorithm, obtaining a 100 % classification according to their origin. At the same time, these samples were analyzed by a panel of experts in aroma tasting, achieving an average discrimination accuracy of 68 % across the triangular test.

近年来，人们对确保高价值农产品（如橄榄油）地理来源的真实性和可追溯性的兴趣显著增加。这一需求源于保护原产地指定保护产品和符合出口市场要求的质量标准的需要。本研究优化了顶空-气相色谱-离子迁移谱法分析四个不同产地（西班牙、葡萄牙、摩洛哥和意大利）橄榄油样品中挥发性有机物的方法。采用Box-Behnken设计和响应面法对实验条件进行优化，得到的最佳条件为：样品在35°C、500 rpm搅拌下0.33 g，顶空形成时间9 min，进样量0.11 mL。通过评价方法的重复性和中间精密度（变异系数小于5%）来评价方法的精密度。随后，将开发的方法应用于来自四个产地的24个商业橄榄油样品。使用IMSS方法，进行先进的机器学习分析，生成预测模型，使用随机森林算法能够准确区分来自不同地区的样本。最后，利用随机森林算法开发了一个Shiny的web应用程序。根据最优条件对4个新的商业样本进行分析，并输入算法，根据其来源获得100%的分类。与此同时，这些样品由香气品尝专家小组进行分析，在整个三角形测试中实现了68%的平均识别准确率。

{"title":"Integrating ion mobility spectrometry and machine learning for geographical authentication of olive oils","authors":"Ana Isabel Rodríguez-Gutiérrez , Marta Barea-Sepúlveda , Oumaima Boutoub , María José Aliaño-González , Miguel Palma , Ceferino Carrera","doi":"10.1016/j.foodcont.2026.112022","DOIUrl":"10.1016/j.foodcont.2026.112022","url":null,"abstract":"<div><div>Interest in ensuring the authenticity and traceability of the geographical origin of high-value agri-food products, such as olive oil, has grown significantly in recent years. This demand stems from the need to protect Protected Designation of Origin products and to comply with quality standards required in export markets. In this study, a method based on Headspace-Gas Chromatography-Ion Mobility Spectrometry was optimized for the analysis of volatile organic compounds in olive oil samples from four different origins (Spain, Portugal, Morocco and Italy). Experimental conditions were optimized using a Box-Behnken design with Response Surface Methodology, obtaining the following optimal conditions: 0.33 g of sample incubated at 35 °C with agitation at 500 rpm, a headspace formation time of 9 min, and an injection volume of 0.11 mL. The precision of the method was assessed by evaluating repeatability and intermediate precision with coefficients of variation below 5 %. Subsequently, the developed method was applied to 24 commercial olive oil samples from the four origins. Using the IMSS approach, advanced machine learning analysis was performed, yielding predictive models that enabled accurate discrimination of samples from different regions using Random Forest algorithms. Finally, a Shiny web application was developed using the Random Forest algorithm. Four new commercial samples were analyzed according to the optimal conditions and entered into the algorithm, obtaining a 100 % classification according to their origin. At the same time, these samples were analyzed by a panel of experts in aroma tasting, achieving an average discrimination accuracy of 68 % across the triangular test.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112022"},"PeriodicalIF":6.3,"publicationDate":"2026-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075240","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

HSI and ML for non-destructive pistachio quality assessment: Influence of location and irrigation on nutrient and fat composition 无损开心果品质评价的HSI和ML：位置和灌溉对营养和脂肪组成的影响

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-01-23 DOI: 10.1016/j.foodcont.2026.112011

Raquel Martínez-Peña , Salvador Castillo , Sergio Vélez , Sara Álvarez

Pistachio quality is a major determinant of market value, particularly in Mediterranean environments strongly influenced by irrigation and climate. This study evaluated effects of orchard location and irrigation on pistachio nutritional content and assessed VIS–NIR hyperspectral imaging coupled with machine-learning techniques as a non-destructive predictive approach. Field experiments were conducted in 2022 in two commercial orchards in Castilla y León, Spain, under control and high-irrigation treatments. A total of 2818 pistachio kernels were analysed using a portable VIS–NIR hyperspectral camera (400–1000 nm). Mean spectra were extracted for each nut, pre-processed using standard normal variate correction, and linked to reference measurements of minerals, proximate composition and fatty acids. Partial Least Squares regression, Support Vector Regression and Extra Trees Regressor models were calibrated and validated to predict quality parameters from spectral data. Location, irrigation and their interaction significantly affected most nutritional and lipid traits. Pistachios from Moraleja de las Panaderas showed higher nitrogen, phosphorus, protein, ash and oleic acid contents, whereas samples from La Seca exhibited relatively higher sodium and linoleic acid levels. Increased irrigation enhanced the accumulation of several minerals and saturated fatty acids. Among the evaluated algorithms, Partial Least Squares regression provided the most consistent performance, accurately predicting nitrogen (R² = 0.75), zinc (R² = 0.81), oleic acid (R² = 0.91), linoleic acid (R² = 0.87), ash (R² = 0.81), carbohydrates (R² = 0.87) and humidity (R² = 0.84). Overall, VIS–NIR HSI with machine learning enables non-destructive, data-driven optimisation of pistachio irrigation management.

开心果的质量是市场价值的主要决定因素，特别是在受灌溉和气候强烈影响的地中海环境中。本研究评估了果园位置和灌溉对开心果营养成分的影响，并评估了VIS-NIR高光谱成像与机器学习技术相结合的非破坏性预测方法。2022年，在西班牙Castilla y León的两个商业果园进行了田间试验，采用控制和高灌溉处理。利用便携式VIS-NIR高光谱相机（400-1000 nm）对2818颗开心果核进行了分析。提取每个坚果的平均光谱，使用标准正态变量校正进行预处理，并与矿物质、近似成分和脂肪酸的参考测量相关联。对偏最小二乘回归、支持向量回归和额外树回归模型进行了校准和验证，以预测光谱数据的质量参数。位置、灌溉及其相互作用显著影响了大部分营养和脂质性状。来自Panaderas的开心果中氮、磷、蛋白质、灰分和油酸含量较高，而来自La Seca的开心果中钠和亚油酸含量相对较高。增加灌溉增加了几种矿物质和饱和脂肪酸的积累。在评价的算法中，偏最小二乘回归的预测结果最为一致，能准确预测氮（R2 = 0.75）、锌（R2 = 0.81）、油酸（R2 = 0.91）、亚油酸（R2 = 0.87）、灰分（R2 = 0.81）、碳水化合物（R2 = 0.87）和湿度（R2 = 0.84）。总体而言，具有机器学习功能的VIS-NIR HSI可以实现非破坏性的、数据驱动的开心果灌溉管理优化。

{"title":"HSI and ML for non-destructive pistachio quality assessment: Influence of location and irrigation on nutrient and fat composition","authors":"Raquel Martínez-Peña , Salvador Castillo , Sergio Vélez , Sara Álvarez","doi":"10.1016/j.foodcont.2026.112011","DOIUrl":"10.1016/j.foodcont.2026.112011","url":null,"abstract":"<div><div>Pistachio quality is a major determinant of market value, particularly in Mediterranean environments strongly influenced by irrigation and climate. This study evaluated effects of orchard location and irrigation on pistachio nutritional content and assessed VIS–NIR hyperspectral imaging coupled with machine-learning techniques as a non-destructive predictive approach. Field experiments were conducted in 2022 in two commercial orchards in Castilla y León, Spain, under control and high-irrigation treatments. A total of 2818 pistachio kernels were analysed using a portable VIS–NIR hyperspectral camera (400–1000 nm). Mean spectra were extracted for each nut, pre-processed using standard normal variate correction, and linked to reference measurements of minerals, proximate composition and fatty acids. Partial Least Squares regression, Support Vector Regression and Extra Trees Regressor models were calibrated and validated to predict quality parameters from spectral data. Location, irrigation and their interaction significantly affected most nutritional and lipid traits. Pistachios from Moraleja de las Panaderas showed higher nitrogen, phosphorus, protein, ash and oleic acid contents, whereas samples from La Seca exhibited relatively higher sodium and linoleic acid levels. Increased irrigation enhanced the accumulation of several minerals and saturated fatty acids. Among the evaluated algorithms, Partial Least Squares regression provided the most consistent performance, accurately predicting nitrogen (R<sup>2</sup> = 0.75), zinc (R<sup>2</sup> = 0.81), oleic acid (R<sup>2</sup> = 0.91), linoleic acid (R<sup>2</sup> = 0.87), ash (R<sup>2</sup> = 0.81), carbohydrates (R<sup>2</sup> = 0.87) and humidity (R<sup>2</sup> = 0.84). Overall, VIS–NIR HSI with machine learning enables non-destructive, data-driven optimisation of pistachio irrigation management.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112011"},"PeriodicalIF":6.3,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075234","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

Nondestructive detection of deoxynivalenol in wheat kernels using VNIR-HSI supported by spatial heterogeneity analysis with SEM and SR-FTIR 利用VNIR-HSI无损检测小麦籽粒中的脱氧雪腐烯醇，并结合SEM和SR-FTIR进行空间异质性分析

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-01-23 DOI: 10.1016/j.foodcont.2026.112016

Lu Yao , Zhang Rongyao , Lu Yingzhe , Li Xuefeng , Hou Bingqian , Song Zhanhua , Yang Qinglu , Yan Yinfa

Fusarium head blight (FHB), together with its primary mycotoxin deoxynivalenol (DON), poses a significant threat to wheat yield and food security. In this study, visible near-infrared hyperspectral imaging (VNIR-HSI) combined with scanning electron microscopy (SEM) and synchrotron radiation Fourier transform infrared (SR-FTIR) microspectroscopy were integrated to investigate the spatial heterogeneity and enable nondestructive detection of DON in field-contaminated wheat kernels. Specifically, SR-FTIR combined with SEM was used to reveal the micro-phenotypic characteristics and nutrient distribution of wheat kernels. VNIR-HSI was employed to extract spectral fingerprint of DON and achieve its quantitative detection. Using measured DON levels and spectral features, simplified classification and regression models were developed, achieving DWT + SVM (A_C = 97.21 %, A_P = 94.44 %) for FHB grading and SG + GA-RF (R²_P = 0.9347, RMSE_P = 1.8460, RPD = 4.0249) for DON toxin regression. It provided new insights on how to clarify heterogeneity patterns and quantify DON levels in single wheat kernel.

镰刀菌头疫病及其主要真菌毒素脱氧雪腐镰刀菌醇（DON）对小麦产量和粮食安全构成重大威胁。本研究采用可见近红外高光谱成像（VNIR-HSI）、扫描电镜（SEM）和同步辐射傅立叶变换红外（SR-FTIR）显微光谱技术，研究了田间污染小麦籽粒中DON的空间异质性，实现了DON的无损检测。其中，利用SR-FTIR与SEM相结合，揭示了小麦籽粒的微观表型特征和营养成分分布。采用VNIR-HSI提取DON的光谱指纹图谱，实现DON的定量检测。利用测定的DON水平和光谱特征，建立了简化的分类和回归模型，实现了FHB分级的DWT + SVM （AC = 97.21%, AP = 94.44%）和DON毒素回归的SG + GA-RF （R2P = 0.9347, RMSEP = 1.8460, RPD = 4.0249）。这为阐明小麦籽粒DON的异质性和定量分析提供了新的思路。

{"title":"Nondestructive detection of deoxynivalenol in wheat kernels using VNIR-HSI supported by spatial heterogeneity analysis with SEM and SR-FTIR","authors":"Lu Yao , Zhang Rongyao , Lu Yingzhe , Li Xuefeng , Hou Bingqian , Song Zhanhua , Yang Qinglu , Yan Yinfa","doi":"10.1016/j.foodcont.2026.112016","DOIUrl":"10.1016/j.foodcont.2026.112016","url":null,"abstract":"<div><div>Fusarium head blight (FHB), together with its primary mycotoxin deoxynivalenol (DON), poses a significant threat to wheat yield and food security. In this study, visible near-infrared hyperspectral imaging (VNIR-HSI) combined with scanning electron microscopy (SEM) and synchrotron radiation Fourier transform infrared (SR-FTIR) microspectroscopy were integrated to investigate the spatial heterogeneity and enable nondestructive detection of DON in field-contaminated wheat kernels. Specifically, SR-FTIR combined with SEM was used to reveal the micro-phenotypic characteristics and nutrient distribution of wheat kernels. VNIR-HSI was employed to extract spectral fingerprint of DON and achieve its quantitative detection. Using measured DON levels and spectral features, simplified classification and regression models were developed, achieving DWT + SVM (<em>A</em><sub><em>C</em></sub> = 97.21 %, <em>A</em><sub><em>P</em></sub> = 94.44 %) for FHB grading and SG + GA-RF (<em>R</em><sup><em>2</em></sup><sub><em>P</em></sub> = 0.9347, <em>RMSE</em><sub><em>P</em></sub> = 1.8460, <em>RPD</em> = 4.0249) for DON toxin regression. It provided new insights on how to clarify heterogeneity patterns and quantify DON levels in single wheat kernel.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112016"},"PeriodicalIF":6.3,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075237","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

Geographical indication authentication of Hongmeiren citrus using machine learning-based feature fusion of mineral elements and quality components 基于机器学习的矿物元素与品质成分特征融合的红梅仁柑橘地理标志认证

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-01-23 DOI: 10.1016/j.foodcont.2026.112015

Tao Jiang , Jinfang Zhu , Aying Wen , Jianjun Ding , Yuhang Du , Shaofeng Yuan , Yahui Guo , Yuliang Cheng , Hang Yu , Weirong Yao

Owing to the geographical indication (GI) advantages of Hongmeiren (HMR) citrus, economically driven fraudulent practices have emerged. The objective of this study is to propose a machine learning-based feature fusion method of mineral elements and quality components for GI authentication in HMR citrus. The characteristic mineral elements and quality components were identified by variable importance in projection (VIP) and Boruta algorithm (BA) to construct feature fusion datasets. Machine learning models including k-nearest neighbours (KNN), extreme gradient boosting (XGB), partial least squares discriminant analysis (PLSDA), and multi-layer feedforward neural network (MFNN) were applied for GI authentication of HMR citrus. VIP and BA feature fusion datasets exhibited higher generalization performance of models than raw feature fusion dataset and individual datasets. Compared to VIP, BA enhanced feature selection and showed more effective model performance improvement with feature fusion datasets. The XGB with BA feature fusion dataset demonstrated the best generalization performance, achieving an overall accuracy of 87.7 %, as well as a recall and precision of 93.8 % for GI origin with an area under the curve (AUC) of receiver operating characteristic (ROC) of 0.997. The characteristic mineral elements (K, Mg, Mn, Fe) and characteristic quality components (soluble solids content (SSC), fructose (Fru), ascorbic acid (AA), total phenolics (TP)) can be regarded as the authenticity markers. A Shiny application of XGB with the BA feature fusion dataset was developed for online GI authentication. Overall, this study provides an effective strategy to avoid the origin fraud of fruits.

由于红梅人柑橘的地理标志优势，经济驱动的欺诈行为层出不穷。本研究的目的是提出一种基于机器学习的矿质元素和品质成分特征融合方法，用于HMR柑橘的GI认证。利用变重要度投影（VIP）和Boruta算法（BA）识别特征矿物元素和质量成分，构建特征融合数据集。采用k近邻（KNN）、极值梯度增强（XGB）、偏最小二乘判别分析（PLSDA）和多层前馈神经网络（MFNN）等机器学习模型对HMR柑橘进行GI认证。VIP和BA特征融合数据集比原始特征融合数据集和单个数据集具有更高的模型泛化性能。与VIP相比，BA增强了特征选择能力，在特征融合数据集上表现出更有效的模型性能提升。结合BA特征融合的XGB数据集泛化效果最好，总体准确率为87.7%，GI原点的召回率和精密度为93.8%，受试者工作特征（ROC）曲线下面积（AUC）为0.997。特征矿质元素（K、Mg、Mn、Fe）和特征品质成分（可溶性固形物含量（SSC）、果糖（Fru）、抗坏血酸（AA）、总酚类物质（TP））可作为真伪标志。开发了基于BA特征融合数据集的XGB在线地理标志认证应用。总的来说，本研究为避免水果原产地欺诈提供了有效的策略。

{"title":"Geographical indication authentication of Hongmeiren citrus using machine learning-based feature fusion of mineral elements and quality components","authors":"Tao Jiang , Jinfang Zhu , Aying Wen , Jianjun Ding , Yuhang Du , Shaofeng Yuan , Yahui Guo , Yuliang Cheng , Hang Yu , Weirong Yao","doi":"10.1016/j.foodcont.2026.112015","DOIUrl":"10.1016/j.foodcont.2026.112015","url":null,"abstract":"<div><div>Owing to the geographical indication (GI) advantages of Hongmeiren (HMR) citrus, economically driven fraudulent practices have emerged. The objective of this study is to propose a machine learning-based feature fusion method of mineral elements and quality components for GI authentication in HMR citrus. The characteristic mineral elements and quality components were identified by variable importance in projection (VIP) and Boruta algorithm (BA) to construct feature fusion datasets. Machine learning models including k-nearest neighbours (KNN), extreme gradient boosting (XGB), partial least squares discriminant analysis (PLSDA), and multi-layer feedforward neural network (MFNN) were applied for GI authentication of HMR citrus. VIP and BA feature fusion datasets exhibited higher generalization performance of models than raw feature fusion dataset and individual datasets. Compared to VIP, BA enhanced feature selection and showed more effective model performance improvement with feature fusion datasets. The XGB with BA feature fusion dataset demonstrated the best generalization performance, achieving an overall accuracy of 87.7 %, as well as a recall and precision of 93.8 % for GI origin with an area under the curve (AUC) of receiver operating characteristic (ROC) of 0.997. The characteristic mineral elements (K, Mg, Mn, Fe) and characteristic quality components (soluble solids content (SSC), fructose (Fru), ascorbic acid (AA), total phenolics (TP)) can be regarded as the authenticity markers. A Shiny application of XGB with the BA feature fusion dataset was developed for online GI authentication. Overall, this study provides an effective strategy to avoid the origin fraud of fruits.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112015"},"PeriodicalIF":6.3,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146024918","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

N, S-co-doped carbon quantum dots as a versatile platform for monitoring hydrogen sulfide and nitrite based on Fe2+/Fe3+ redox cycle: Applications in food safety and bioimaging 基于Fe2+/Fe3+氧化还原循环的N， s共掺杂碳量子点作为硫化氢和亚硝酸盐监测的多功能平台：在食品安全和生物成像中的应用

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-01-23 DOI: 10.1016/j.foodcont.2026.112012

Yaping Zhong, Kayi Shao, Ruixia Zhang, Linlong Zhang, Dong Wang

Food safety is a key public concern, making the detection of harmful substances in food increasingly urgent. Herein, a multifunctional fluorescence sensing platform was designed utilizing glutathione-derived N, S-co-doped carbon quantum dots (N, S-CDs), capable of sensitively monitoring nitrite (NO₂⁻) and hydrogen sulfide (H₂S) in both food and living biological cells. The detection relies on Fe³⁺-induced fluorescence quenching of N, S-CDs through inner filter effect and static quenching, combined with the redox reactions of NO₂⁻ with Fe²⁺ and H₂S with Fe³⁺. The linear ranges and limits of detection (LOD) were as follows: NO₂⁻, 1–1000 μM and 0.164 μM; H₂S, 25–425 μM and 0.114 μM. Thanks to its ideal biocompatibility, N, S-CDs enabled visualization of NO₂⁻ and H₂S in living cells. Meanwhile, N, S-CDs paper-based fluorescent sensor was constructed to detect NO₂⁻ in pickled meat and H₂S in spoiled meat, demonstrating great potential for biological tracking and portable sensor development.

食品安全是公众关注的主要问题，因此对食品中有害物质的检测日益紧迫。本文利用谷胱甘肽衍生的N， s共掺杂碳量子点（N, S-CDs）设计了一个多功能荧光传感平台，能够灵敏地监测食物和活生物细胞中的亚硝酸盐（NO2−）和硫化氢（H2S）。检测依靠Fe3+诱导N， S-CDs通过内滤效应和静态猝灭的荧光猝灭，结合NO2−与Fe2+、H2S与Fe3+的氧化还原反应。线性范围和检出限分别为：NO2−、1 ~ 1000 μM和0.164 μM；H2S、25 ~ 425 μM和0.114 μM。由于其理想的生物相容性，N， S-CDs可以在活细胞中可视化NO2 -和H2S。同时，构建了N， S-CDs纸基荧光传感器，用于检测腌制肉中的NO2−和变质肉中的H2S，在生物跟踪和便携式传感器开发方面具有很大的潜力。

{"title":"N, S-co-doped carbon quantum dots as a versatile platform for monitoring hydrogen sulfide and nitrite based on Fe2+/Fe3+ redox cycle: Applications in food safety and bioimaging","authors":"Yaping Zhong, Kayi Shao, Ruixia Zhang, Linlong Zhang, Dong Wang","doi":"10.1016/j.foodcont.2026.112012","DOIUrl":"10.1016/j.foodcont.2026.112012","url":null,"abstract":"<div><div>Food safety is a key public concern, making the detection of harmful substances in food increasingly urgent. Herein, a multifunctional fluorescence sensing platform was designed utilizing glutathione-derived N, S-co-doped carbon quantum dots (N, S-CDs), capable of sensitively monitoring nitrite (NO<sub>2</sub><sup>−</sup>) and hydrogen sulfide (H<sub>2</sub>S) in both food and living biological cells. The detection relies on Fe<sup>3+</sup>-induced fluorescence quenching of N, S-CDs through inner filter effect and static quenching, combined with the redox reactions of NO<sub>2</sub><sup>−</sup> with Fe<sup>2+</sup> and H<sub>2</sub>S with Fe<sup>3+</sup>. The linear ranges and limits of detection (LOD) were as follows: NO<sub>2</sub><sup>−</sup>, 1–1000 μM and 0.164 μM; H<sub>2</sub>S, 25–425 μM and 0.114 μM. Thanks to its ideal biocompatibility, N, S-CDs enabled visualization of NO<sub>2</sub><sup>−</sup> and H<sub>2</sub>S in living cells. Meanwhile, N, S-CDs paper-based fluorescent sensor was constructed to detect NO<sub>2</sub><sup>−</sup> in pickled meat and H<sub>2</sub>S in spoiled meat, demonstrating great potential for biological tracking and portable sensor development.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112012"},"PeriodicalIF":6.3,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075236","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

Conditioned raw cut steak in modified atmosphere packaging: Prediction, identification, and quality correlation analysis of specific spoilage organisms during storage 气调包装中的条件生切牛排：储存过程中特定腐败有机体的预测、鉴定和质量相关性分析

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-01-23 DOI: 10.1016/j.foodcont.2026.112008

Yumeng Sui, Ziyi Zhang, Biying Zhang, Qiang Wang, Baohua Kong, Zejian Xu, Qian Chen

In this study, specific spoilage organisms (SSOs) were identified from conditioned raw cut steak (CRC-steak) under modified atmosphere packaging (MAP) with 40 % O₂ and 60 % CO₂ through microbial analysis and multi-index correlation analysis. During storage at 4 °C, bacterial diversity analysis indicated that five bacterial species, including Acinetobacter baumannii, Pseudomonas fragi, and Brochothrix thermosphacta, constituted the core dominant microbiota. Additionally, the total volatile basic nitrogen (TVB-N) value and cooking loss of the CRC-steak significantly increased, while shear force significantly decreased (P < 0.05). In addition, a total of 111 volatile compounds and 8 biogenic amines were identified. B. thermosphacta, P. fragi, and A. baumannii exhibited significant positive correlations with the production of key spoilage-related volatile compounds (e.g., 3-methyl-3-butanol, 1-octen-3-ol, and acetoin) as well as cadaverine and tyramine, which could be defined as SSOs. Inoculating these three strains into sterilized CRC-steak significantly enhanced the total viable count and accelerated the increase in TVB-N and values, thereby demonstrating their substantial capacity to induce spoilage. This research not only establishes a scientific basis for controlling the growth of SSOs in MAP steaks but also provides a theoretical basis for developing targeted antibacterial technologies and enhancing the quality of MAP meat products.

本研究通过微生物学分析和多指标相关分析，对40 % O2和60 % CO2气调包装（MAP）条件下的生切牛排（CRC-steak）进行了特异性腐败菌（SSOs）鉴定。在4℃贮藏期间，细菌多样性分析表明，鲍曼不动杆菌、fragi假单胞菌和热嗜肉杆菌5种细菌构成了核心优势菌群。总挥发性碱性氮（TVB-N）值和蒸煮损失显著增加，剪切力显著降低（P < 0.05）。此外，还鉴定出111种挥发性化合物和8种生物胺。B. thermosphaacta、P. fragi和A. baumannii与主要腐坏相关挥发性化合物（如3-甲基-3-丁醇、1-辛烯-3-醇和乙托因）以及尸胺和酪胺的产生呈显著正相关，这些化合物可被定义为sso。将这三种菌株接种到无菌的CRC-steak中，显著提高了总活菌数，加速了TVB-N和值的增加，从而表明它们具有很强的诱导腐败能力。本研究不仅为控制MAP牛排中SSOs的生长奠定了科学依据，也为开发靶向抗菌技术、提高MAP肉制品质量提供了理论依据。

{"title":"Conditioned raw cut steak in modified atmosphere packaging: Prediction, identification, and quality correlation analysis of specific spoilage organisms during storage","authors":"Yumeng Sui, Ziyi Zhang, Biying Zhang, Qiang Wang, Baohua Kong, Zejian Xu, Qian Chen","doi":"10.1016/j.foodcont.2026.112008","DOIUrl":"10.1016/j.foodcont.2026.112008","url":null,"abstract":"<div><div>In this study, specific spoilage organisms (SSOs) were identified from conditioned raw cut steak (CRC-steak) under modified atmosphere packaging (MAP) with 40 % O<sub>2</sub> and 60 % CO<sub>2</sub> through microbial analysis and multi-index correlation analysis. During storage at 4 °C, bacterial diversity analysis indicated that five bacterial species, including <em>Acinetobacter baumannii</em>, <em>Pseudomonas fragi</em>, and <em>Brochothrix thermosphacta</em>, constituted the core dominant microbiota. Additionally, the total volatile basic nitrogen (TVB-N) value and cooking loss of the CRC-steak significantly increased, while shear force significantly decreased (<em>P</em> < 0.05). In addition, a total of 111 volatile compounds and 8 biogenic amines were identified. <em>B. thermosphacta</em>, <em>P. fragi</em>, and <em>A. baumannii</em> exhibited significant positive correlations with the production of key spoilage-related volatile compounds (e.g., 3-methyl-3-butanol, 1-octen-3-ol, and acetoin) as well as cadaverine and tyramine, which could be defined as SSOs. Inoculating these three strains into sterilized CRC-steak significantly enhanced the total viable count and accelerated the increase in TVB-N and values, thereby demonstrating their substantial capacity to induce spoilage. This research not only establishes a scientific basis for controlling the growth of SSOs in MAP steaks but also provides a theoretical basis for developing targeted antibacterial technologies and enhancing the quality of MAP meat products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112008"},"PeriodicalIF":6.3,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075238","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

Creeping and crawling through DNA: metabarcoding for identifying species in insect-based foods 通过DNA爬行和爬行：识别昆虫类食物中物种的元条形码

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-01-23 DOI: 10.1016/j.foodcont.2026.112014

Anna Mottola , Lucilia Lorusso , Chiara Intermite , Lucia Ranieri , Stefania Carpino , Vincenzo Di Martino , Angela Di Pinto

Insect-Based Products (IBPs) have emerged as promising alternatives to conventional protein sources for human consumption, with the European Union currently authorising four insect species for food use. Their incorporation into processed foods (e.g., flours, snacks), which is done primarily to overcome consumer aversion, raises the risk of undeclared species being included, thus potentially undermining product authenticity and consumer rights. Here, the species authenticity of 18 IBPs, collected from various e-commerce platforms, was assessed using DNA metabarcoding. Our results showed widespread labelling non-compliance (≃ 67 %), including erroneous or incomplete information, and a 50 % mislabelling rate due to discrepancies between declared and detected species. These issues highlight weaknesses in edible insect supply chains, pointing to gaps in Food Business Operators (FBOs) training and raising public health concerns. DNA metabarcoding proved to be a valuable tool for verifying IBPs authenticity and safety, opening up potential avenues for further exploring this complex supply chain.

基于昆虫的产品（IBPs）已经成为人类消费的传统蛋白质来源的有希望的替代品，欧盟目前批准了四种昆虫作为食品使用。将它们加入加工食品（如面粉、零食）主要是为了克服消费者的反感，这增加了未申报物种被包括在内的风险，从而可能损害产品的真实性和消费者的权利。本研究利用DNA元条形码技术对从各种电子商务平台收集的18种IBPs的物种真实性进行了评估。我们的研究结果表明，普遍存在的标签不符合（≃67%），包括错误或不完整的信息，并且由于申报的物种与检测到的物种之间的差异而导致的标签错误率高达50%。这些问题突出了食用昆虫供应链的弱点，指出了食品经营者培训方面的差距，并引发了公众健康问题。DNA元条形码被证明是验证ibp真实性和安全性的有价值的工具，为进一步探索这一复杂的供应链开辟了潜在的途径。

{"title":"Creeping and crawling through DNA: metabarcoding for identifying species in insect-based foods","authors":"Anna Mottola , Lucilia Lorusso , Chiara Intermite , Lucia Ranieri , Stefania Carpino , Vincenzo Di Martino , Angela Di Pinto","doi":"10.1016/j.foodcont.2026.112014","DOIUrl":"10.1016/j.foodcont.2026.112014","url":null,"abstract":"<div><div>Insect-Based Products (IBPs) have emerged as promising alternatives to conventional protein sources for human consumption, with the European Union currently authorising four insect species for food use. Their incorporation into processed foods (e.g., flours, snacks), which is done primarily to overcome consumer aversion, raises the risk of undeclared species being included, thus potentially undermining product authenticity and consumer rights. Here, the species authenticity of 18 IBPs, collected from various e-commerce platforms, was assessed using DNA metabarcoding. Our results showed widespread labelling non-compliance (≃ 67 %), including erroneous or incomplete information, and a 50 % mislabelling rate due to discrepancies between declared and detected species. These issues highlight weaknesses in edible insect supply chains, pointing to gaps in Food Business Operators (FBOs) training and raising public health concerns. DNA metabarcoding proved to be a valuable tool for verifying IBPs authenticity and safety, opening up potential avenues for further exploring this complex supply chain.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112014"},"PeriodicalIF":6.3,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075300","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

Green derivative synchronous fluorescence spectroscopy approach for rapid quantification of Rhodamine B in food samples 绿色导数同步荧光光谱法快速定量食品样品中罗丹明B

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-01-23 DOI: 10.1016/j.foodcont.2026.112013

Hong-Jun Liu , Jia-Rong He , Yi-Han Guo , Jia-Lin Li , Wei-Peng Cai , Ping-Ping Wu , Yao-Qun Li

A rapid and green method based on first derivative constant-wavelength synchronous fluorescence spectroscopy (1st-DCWSFS) was developed for the quantification of Rhodamine B (RhB) in food samples. The sample pretreatment involves a simple operation combining ultrasonic-assisted extraction with centrifugation, and the total analysis time for a single sample is less than 12 min (including the pretreatment and detection processes). Under optimal conditions, the method exhibited excellent linearity (R² = 0.999) over concentration range of 0–125 μg/kg, with a detection limit of 0.15–0.74 μg/kg and recoveries ranging from 82 % to 104 %. The method was successfully validated in 11 typical food matrices, including meat products, fruits and vegetables, oils and condiments, baked goods, and candies, demonstrating broad applicability. No significant difference was observed compared with the results obtained by high-performance liquid chromatography (HPLC) (p > 0.05). The greenness of this method was assessed using the Eco-Scale, MoGAPI, and AGREE metrics, confirming its sustainability. This rapid, sensitive, reliable, and environmentally friendly method is suitable for high-throughput screening and on-site monitoring of RhB in various complex food matrices, addressing critical needs in food safety regulation.

建立了一阶导数恒波长同步荧光光谱（1st-DCWSFS）快速绿色定量食品中罗丹明B （RhB）的方法。样品前处理为超声辅助提取与离心分离相结合的简单操作，单个样品的总分析时间小于12 min（包括前处理和检测过程）。在最佳条件下，该方法在0 ~ 125 μg/kg的浓度范围内线性良好（R2 = 0.999），检出限为0.15 ~ 0.74 μg/kg，加样回收率为82% ~ 104%。该方法在11种典型食品基质中成功验证，包括肉制品、水果和蔬菜、油和调味品、烘焙食品和糖果，证明了广泛的适用性。与高效液相色谱法（HPLC）比较，差异无统计学意义（p > 0.05）。使用Eco-Scale、MoGAPI和AGREE指标对该方法的绿色度进行了评估，确认了其可持续性。这种快速、灵敏、可靠、环保的方法适用于各种复杂食品基质中RhB的高通量筛选和现场监测，解决了食品安全监管的关键需求。

{"title":"Green derivative synchronous fluorescence spectroscopy approach for rapid quantification of Rhodamine B in food samples","authors":"Hong-Jun Liu , Jia-Rong He , Yi-Han Guo , Jia-Lin Li , Wei-Peng Cai , Ping-Ping Wu , Yao-Qun Li","doi":"10.1016/j.foodcont.2026.112013","DOIUrl":"10.1016/j.foodcont.2026.112013","url":null,"abstract":"<div><div>A rapid and green method based on first derivative constant-wavelength synchronous fluorescence spectroscopy (1st-DCWSFS) was developed for the quantification of Rhodamine B (RhB) in food samples. The sample pretreatment involves a simple operation combining ultrasonic-assisted extraction with centrifugation, and the total analysis time for a single sample is less than 12 min (including the pretreatment and detection processes). Under optimal conditions, the method exhibited excellent linearity (R<sup>2</sup> = 0.999) over concentration range of 0–125 μg/kg, with a detection limit of 0.15–0.74 μg/kg and recoveries ranging from 82 % to 104 %. The method was successfully validated in 11 typical food matrices, including meat products, fruits and vegetables, oils and condiments, baked goods, and candies, demonstrating broad applicability. No significant difference was observed compared with the results obtained by high-performance liquid chromatography (HPLC) (p > 0.05). The greenness of this method was assessed using the Eco-Scale, MoGAPI, and AGREE metrics, confirming its sustainability. This rapid, sensitive, reliable, and environmentally friendly method is suitable for high-throughput screening and on-site monitoring of RhB in various complex food matrices, addressing critical needs in food safety regulation.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112013"},"PeriodicalIF":6.3,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075317","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

Microbiological quality and compliance with good agricultural practices in edible mushrooms from small Brazilian producers 巴西小型生产商食用菌的微生物质量和良好农业规范的合规性

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-01-23 DOI: 10.1016/j.foodcont.2026.111975

Beatriz Dal Pian Machado , Matheus da Silva Mourão , Dionísio Pedro Amorim-Neto , Giulia Paes Strabelo , Matheus Péricles Silva Láscaris , Eugénio da Piedade Edmundo Sitoe , Bárbara Cipulo Legabão , Angelica Zaninelli Screiber , Anderson S. Sant’Ana

14 edible mushroom small producers (Lentinula edodes and Pleurotus ostreatus) from different regions of the State of São Paulo, Brazil, were selected to verify compliance with good agricultural practices, based on a checklist adapted from the MGAP USDA and quantification of microorganism levels in 70 samples (aerobic mesophilic bacteria, psychrotrophic bacteria, total coliforms, E. coli and investigation of the presence of L. monocytogenes). The total count of microorganisms ranged from 3.3 to 3.4 log CFU/g and from 3.6 to 6.3 log CFU/g, for psychrotrophic between 2.4 log CFU/g and between 2.0 and 5.3 log CFU/g for L. edodes and P. ostreatus respectively. For total coliform counts, only P. ostreatus samples showed contamination between 1.3 and 4.0 log CFU/g and E. coli was negative for all samples. For L. monocytogenes, although there were colonies characteristic of the genus, no sample confirmed positivity, with microorganisms such as Bacillus circulans, Bacillus pumilus, Cellulomonas hominis, Cellulosimicrobium cellulans, Enterococcus thailandicus and Lactococcus lactis being confirmed in the identification. Regarding good agricultural practices, several critical points were identified, such as the absence of heat treatment certificates for substrates and a high incidence of pests, which favor microbial contamination. Although L. monocytogenes was not detected, the cultivation environment proved the growth of commensal bacteria, which, although generally non-pathogenic, have been associated with infections and even deaths. It is essential to promote good agricultural practices and regulatory support to ensure the microbiological safety of mushrooms, aligning with producers' interest in delivering higher-quality products.

选取了来自巴西圣保罗州不同地区的14家食用菌小生产者（香菇和平菇），根据美国农业部MGAP的清单和70个样品（嗜氧中温细菌、嗜温细菌、总大肠菌群、大肠杆菌和对单增李斯特菌存在的调查）的微生物水平量化，验证其是否符合良好农业规范。微生物总数在3.3 ~ 3.4 log CFU/g和3.6 ~ 6.3 log CFU/g之间，萎养微生物总数分别在2.4 log CFU/g和2.0 ~ 5.3 log CFU/g之间。对于总大肠菌群计数，只有P. ostreatus样品显示污染在1.3 ~ 4.0 log CFU/g之间，大肠杆菌在所有样品中均为阴性。对于单核增生乳杆菌，虽然有属特征的菌落，但没有样品确认阳性，鉴定中确认的微生物有环状芽孢杆菌、短小芽孢杆菌、人纤维素单胞菌、纤维素微生物、泰国肠球菌、乳酸乳球菌等。关于良好的农业规范，确定了几个关键点，例如缺乏对基质的热处理证书和害虫的高发生率，这有利于微生物污染。虽然没有检测到单核增生乳杆菌，但培养环境证明了共生菌的生长，共生菌虽然一般不致病，但与感染甚至死亡有关。必须促进良好的农业规范和监管支持，以确保蘑菇的微生物安全，与生产者提供更高质量产品的利益保持一致。

{"title":"Microbiological quality and compliance with good agricultural practices in edible mushrooms from small Brazilian producers","authors":"Beatriz Dal Pian Machado , Matheus da Silva Mourão , Dionísio Pedro Amorim-Neto , Giulia Paes Strabelo , Matheus Péricles Silva Láscaris , Eugénio da Piedade Edmundo Sitoe , Bárbara Cipulo Legabão , Angelica Zaninelli Screiber , Anderson S. Sant’Ana","doi":"10.1016/j.foodcont.2026.111975","DOIUrl":"10.1016/j.foodcont.2026.111975","url":null,"abstract":"<div><div>14 edible mushroom small producers (<em>Lentinula edodes</em> and <em>Pleurotus ostreatus</em>) from different regions of the State of São Paulo, Brazil, were selected to verify compliance with good agricultural practices, based on a checklist adapted from the MGAP USDA and quantification of microorganism levels in 70 samples (aerobic mesophilic bacteria, psychrotrophic bacteria, total coliforms, <em>E. coli</em> and investigation of the presence of <em>L. monocytogenes)</em>. The total count of microorganisms ranged from 3.3 to 3.4 log CFU/g and from 3.6 to 6.3 log CFU/g, for psychrotrophic between 2.4 log CFU/g and between 2.0 and 5.3 log CFU/g for <em>L. edodes</em> and <em>P. ostreatus</em> respectively. For total coliform counts, only <em>P. ostreatus</em> samples showed contamination between 1.3 and 4.0 log CFU/g and <em>E. coli</em> was negative for all samples. For <em>L. monocytogenes</em>, although there were colonies characteristic of the genus, no sample confirmed positivity, with microorganisms such as <em>Bacillus circulans</em>, <em>Bacillus pumilus</em>, <em>Cellulomonas hominis</em>, <em>Cellulosimicrobium cellulans</em>, <em>Enterococcus thailandicus</em> and <em>Lactococcus lactis</em> being confirmed in the identification. Regarding good agricultural practices, several critical points were identified, such as the absence of heat treatment certificates for substrates and a high incidence of pests, which favor microbial contamination. Although <em>L. monocytogenes</em> was not detected, the cultivation environment proved the growth of commensal bacteria, which, although generally non-pathogenic, have been associated with infections and even deaths. It is essential to promote good agricultural practices and regulatory support to ensure the microbiological safety of mushrooms, aligning with producers' interest in delivering higher-quality products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 111975"},"PeriodicalIF":6.3,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075301","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

Evaluating the impact of natural anti-microbials on bacterial communities during storage of vacuum packed beef burgers using culture-dependent and culture-independent next generation sequencing approaches 利用培养依赖性和非培养依赖性下一代测序方法评估天然抗微生物剂对真空包装牛肉汉堡储存过程中细菌群落的影响

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-01-22 DOI: 10.1016/j.foodcont.2026.112007

Angelos Papadochristopoulos , Joseph P. Kerry , Narelle Fegan , Catherine M. Burgess , Geraldine Duffy

In this study, the impact of three natural agents (shrimp-derived chitosan, mushroom-derived chitosan, cranberry extract) on the bacterial community composition during storage of vacuum packed chilled beef burgers was assessed using culture-dependent and culture-independent approaches. The three agents were added individually to beef burgers at a concentration of 2.5 %, along with a control with no agent added. Burgers were vacuum packed and stored at 3 ± 1 °C for 16 days. After 16 days of chilled storage, cultural analysis showed that beef burgers with added cranberry extract, had significantly (P < 0.05) lower counts than control samples, for total viable bacteria (1.82 log₁₀ CFU g⁻¹), lactic acid bacteria (1.53 log₁₀ CFU g⁻¹) and Enterobacteriaceae (2.5 log₁₀ CFU g⁻¹) while B. thermosphacta was below the level of detection after 8 days of chilled storage (P < 0.05). However, chitosan from both mushroom and shrimp were ineffective against all spoilage bacteria tested. Total viable counts were higher by 1.15 and 0.44 log₁₀ CFU g⁻¹, respectively, than the control at the end of storage (P > 0.05), with lactic acid bacteria being the dominant species. Total bacterial community analysis using 16S rRNA sequencing showed that Carnobacterium spp. were dominant in burgers with added chitosan from both sources and Lactobacillus spp. were dominant in burgers with cranberry extract. In control samples, Lactobacillus spp., Lactococcus spp. and Carnobacterium spp. were approximately equally abundant. The culture-independent approach provided useful additional insights into the impact of natural agents on the vacuum packed beef burger microbiome.

本研究采用培养依赖和非培养依赖的方法，研究了三种天然制剂（虾源壳聚糖、蘑菇源壳聚糖、蔓越莓提取物）对真空包装冷藏牛肉汉堡中细菌群落组成的影响。这三种药剂分别以2.5%的浓度添加到牛肉汉堡中，同时不添加任何药剂作为对照。将汉堡真空包装，在3±1°C下保存16天。冷藏16天后，培养分析表明，添加蔓越莓提取物的牛肉汉堡的总活菌（1.82 log10 CFU g−1）、乳酸菌（1.53 log10 CFU g−1）和肠杆菌科（2.5 log10 CFU g−1）数量显著低于对照样品（P < 0.05），而热栖芽孢杆菌（B. thermospacta）在冷藏8天后低于检测水平（P < 0.05）。然而，从蘑菇和虾中提取的壳聚糖对所有腐败细菌都无效。贮藏末总活菌数分别比对照组高1.15和0.44 log10 CFU g−1 (P > 0.05)，其中乳酸菌为优势菌种。16S rRNA测序结果显示，添加两种来源的壳聚糖的汉堡中以Carnobacterium spp占优势，添加蔓越莓提取物的汉堡中以Lactobacillus spp占优势。在对照样品中，乳杆菌、乳球菌和肉杆菌的含量大致相同。培养独立的方法提供了有用的额外见解，自然剂对真空包装牛肉汉堡微生物组的影响。

{"title":"Evaluating the impact of natural anti-microbials on bacterial communities during storage of vacuum packed beef burgers using culture-dependent and culture-independent next generation sequencing approaches","authors":"Angelos Papadochristopoulos , Joseph P. Kerry , Narelle Fegan , Catherine M. Burgess , Geraldine Duffy","doi":"10.1016/j.foodcont.2026.112007","DOIUrl":"10.1016/j.foodcont.2026.112007","url":null,"abstract":"<div><div>In this study, the impact of three natural agents (shrimp-derived chitosan, mushroom-derived chitosan, cranberry extract) on the bacterial community composition during storage of vacuum packed chilled beef burgers was assessed using culture-dependent and culture-independent approaches. The three agents were added individually to beef burgers at a concentration of 2.5 %, along with a control with no agent added. Burgers were vacuum packed and stored at 3 ± 1 °C for 16 days. After 16 days of chilled storage, cultural analysis showed that beef burgers with added cranberry extract, had significantly (<em>P</em> < 0.05) lower counts than control samples, for total viable bacteria (1.82 log<sub>10</sub> CFU g<sup>−1</sup>), lactic acid bacteria (1.53 log<sub>10</sub> CFU g<sup>−1</sup>) and Enterobacteriaceae (2.5 log<sub>10</sub> CFU g<sup>−1</sup>) while <em>B. thermosphacta</em> was below the level of detection after 8 days of chilled storage (<em>P</em> < 0.05). However, chitosan from both mushroom and shrimp were ineffective against all spoilage bacteria tested. Total viable counts were higher by 1.15 and 0.44 log<sub>10</sub> CFU g<sup>−1</sup>, respectively, than the control at the end of storage (<em>P</em> > 0.05), with lactic acid bacteria being the dominant species. Total bacterial community analysis using 16S rRNA sequencing showed that <em>Carnobacterium</em> spp. were dominant in burgers with added chitosan from both sources and <em>Lactobacillus</em> spp. were dominant in burgers with cranberry extract. In control samples, <em>Lactobacillus</em> spp., <em>Lactococcus</em> spp. and <em>Carnobacterium</em> spp. were approximately equally abundant. The culture-independent approach provided useful additional insights into the impact of natural agents on the vacuum packed beef burger microbiome.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112007"},"PeriodicalIF":6.3,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075235","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