The increasing global demand for safe and high-quality meat products has led to the development of intelligent packaging solutions that integrate advanced sensors, data carriers, and responsive indicators to ensure quality control, enhance traceability, and minimize waste. This review explores the latest innovations in intelligent packaging, focusing on indicator-based systems that monitor key parameters, such as temperature, pH, humidity, and gas composition. This study critically evaluated the role of smart sensors in mitigating microbial contamination, extending shelf life, and reducing food loss across the supply chain. Special emphasis is placed on sustainable, biodegradable, and eco-friendly packaging materials that align with the global sustainability goals. Additionally, challenges such as cost constraints, sensor stability, and the need for standardized safety regulations are discussed. This study provides insights into the future trajectory of intelligent packaging technologies, emphasizing their potential for transforming the meat industry by improving food security, consumer safety, and environmental sustainability.
{"title":"From farm to fork: Enhancing meat traceability and safety with intelligent packaging","authors":"Lalita Garg , Sanjay Yadav , Kamal Kumar , António Raposo , Neha Thakur","doi":"10.1016/j.foodcont.2025.111900","DOIUrl":"10.1016/j.foodcont.2025.111900","url":null,"abstract":"<div><div>The increasing global demand for safe and high-quality meat products has led to the development of intelligent packaging solutions that integrate advanced sensors, data carriers, and responsive indicators to ensure quality control, enhance traceability, and minimize waste. This review explores the latest innovations in intelligent packaging, focusing on indicator-based systems that monitor key parameters, such as temperature, pH, humidity, and gas composition. This study critically evaluated the role of smart sensors in mitigating microbial contamination, extending shelf life, and reducing food loss across the supply chain. Special emphasis is placed on sustainable, biodegradable, and eco-friendly packaging materials that align with the global sustainability goals. Additionally, challenges such as cost constraints, sensor stability, and the need for standardized safety regulations are discussed. This study provides insights into the future trajectory of intelligent packaging technologies, emphasizing their potential for transforming the meat industry by improving food security, consumer safety, and environmental sustainability.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111900"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749060","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}
Milk adulteration, particularly the undeclared addition of cow's milk to higher-value sheep and goat dairy products, poses significant health, economic, and regulatory challenges. Given the central role of small-ruminant dairy production in Greece—one of Europe's largest producers of sheep and goat milk—monitoring authenticity is critical for protecting both consumers and the national agri-food economy. In response to growing global demand and increasing incidents of fraud, this study conducted the first comprehensive survey of milk authenticity in the Greek market using an optimized and validated TD-PCR protocol. Three DNA extraction kits were evaluated using spiked cheese and yogurt samples, with the automated Maxwell RSC system (Promega) showing the highest recovery efficiency and minimal contamination risk. The TD-PCR method achieved high sensitivity, with a limit of detection as low as 1 % cow DNA in yogurt and up to 5 % in cheese matrices. Analysis of 74 commercial dairy products revealed widespread adulteration, particularly in goat yogurts (40 %) and cheeses (40 %), as well as in three kefirs and several mixed and whey-based cheeses. Notably, only 7 out of 17 feta samples contained detectable goat DNA, suggesting possible mislabeling. Overall, the developed approach provides a robust and scalable molecular tool for routine authenticity testing, supporting regulatory enforcement, fair trade, and consumer confidence in Greek dairy products.
{"title":"DNA-based detection of milk adulteration in dairy products from the Greek market","authors":"Foteini Roumani , Maria-Christina Serdari , Nikolaos S. Thomaidis , Marilena Dasenaki , Athina Markou","doi":"10.1016/j.foodcont.2025.111907","DOIUrl":"10.1016/j.foodcont.2025.111907","url":null,"abstract":"<div><div>Milk adulteration, particularly the undeclared addition of cow's milk to higher-value sheep and goat dairy products, poses significant health, economic, and regulatory challenges. Given the central role of small-ruminant dairy production in Greece—one of Europe's largest producers of sheep and goat milk—monitoring authenticity is critical for protecting both consumers and the national agri-food economy. In response to growing global demand and increasing incidents of fraud, this study conducted the first comprehensive survey of milk authenticity in the Greek market using an optimized and validated TD-PCR protocol. Three DNA extraction kits were evaluated using spiked cheese and yogurt samples, with the automated Maxwell RSC system (Promega) showing the highest recovery efficiency and minimal contamination risk. The TD-PCR method achieved high sensitivity, with a limit of detection as low as 1 % cow DNA in yogurt and up to 5 % in cheese matrices. Analysis of 74 commercial dairy products revealed widespread adulteration, particularly in goat yogurts (40 %) and cheeses (40 %), as well as in three kefirs and several mixed and whey-based cheeses. Notably, only 7 out of 17 feta samples contained detectable goat DNA, suggesting possible mislabeling. Overall, the developed approach provides a robust and scalable molecular tool for routine authenticity testing, supporting regulatory enforcement, fair trade, and consumer confidence in Greek dairy products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111907"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749544","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}
Pub Date : 2026-05-01Epub Date: 2025-12-23DOI: 10.1016/j.foodcont.2025.111940
Andrew Stiven Ortiz-Balsero , Constanza Avello Lefno , Bing Wang
Chile's water scarcity crisis, exacerbated by prolonged droughts and growing agricultural demand, highlights the need for innovative solutions such as reusing treated greywater for irrigation. This study employed a Quantitative Microbial Risk Assessment (QMRA) model to assess the microbial safety of greywater reuse for irrigating lettuce, a crop consumed raw and sensitive to the quality of irrigation water. The QMRA model assessed risks of generic Escherichia coli contamination across the production chain, from seedling to retail. Baseline scenarios compared contamination risks from untreated greywater, surface water, and groundwater, while treatment scenarios evaluated primary treatments (wetland-based and microfiltration systems) paired with secondary disinfection methods (chlorine dioxide, ozone, and ultraviolet light). Findings indicated that untreated greywater posed significant risks, exceeding the E. coli Chilean safety threshold in 85 % of Spring/Summer and 82 % of Fall/Winter cases. Integrated primary and secondary treatments effectively reduced microbial levels in the final products by over 5 logs, meeting international safety standards. Additional analyses indicated that soil management practices and post-harvest handling substantially influenced microbial risk. Model outputs revealed that insufficient refrigeration allowed E. coli levels to exceed safety thresholds within 30 h at ambient temperature, highlighting the need for consistent temperature control during storage and transport. Overall, the model demonstrates that treated greywater can be safely reused for irrigation when supported by effective treatment and good agricultural practices. This study provides a quantitative framework for assessing microbial risks in water reuse systems, which can inform sound regulatory decisions that promote sustainable water management and protect public health.
{"title":"Evaluating the reuse of greywater for irrigating ground-level fresh produce: A microbiological risk assessment of generic Escherichia coli contamination on lettuce in Chile","authors":"Andrew Stiven Ortiz-Balsero , Constanza Avello Lefno , Bing Wang","doi":"10.1016/j.foodcont.2025.111940","DOIUrl":"10.1016/j.foodcont.2025.111940","url":null,"abstract":"<div><div>Chile's water scarcity crisis, exacerbated by prolonged droughts and growing agricultural demand, highlights the need for innovative solutions such as reusing treated greywater for irrigation. This study employed a Quantitative Microbial Risk Assessment (QMRA) model to assess the microbial safety of greywater reuse for irrigating lettuce, a crop consumed raw and sensitive to the quality of irrigation water. The QMRA model assessed risks of generic <em>Escherichia coli</em> contamination across the production chain, from seedling to retail. Baseline scenarios compared contamination risks from untreated greywater, surface water, and groundwater, while treatment scenarios evaluated primary treatments (wetland-based and microfiltration systems) paired with secondary disinfection methods (chlorine dioxide, ozone, and ultraviolet light). Findings indicated that untreated greywater posed significant risks, exceeding the <em>E. coli</em> Chilean safety threshold in 85 % of Spring/Summer and 82 % of Fall/Winter cases. Integrated primary and secondary treatments effectively reduced microbial levels in the final products by over 5 logs, meeting international safety standards. Additional analyses indicated that soil management practices and post-harvest handling substantially influenced microbial risk. Model outputs revealed that insufficient refrigeration allowed <em>E. coli</em> levels to exceed safety thresholds within 30 h at ambient temperature, highlighting the need for consistent temperature control during storage and transport. Overall, the model demonstrates that treated greywater can be safely reused for irrigation when supported by effective treatment and good agricultural practices. This study provides a quantitative framework for assessing microbial risks in water reuse systems, which can inform sound regulatory decisions that promote sustainable water management and protect public health.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111940"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837195","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}
Pub Date : 2026-05-01Epub Date: 2025-12-24DOI: 10.1016/j.foodcont.2025.111937
Xuelian Zhu , Yuqi Yang , Tzuhan Lin , Weibin Ma , Yanli Xie
Developing novel methods to safely and effectively prevent mycotoxigenic fungi contamination in agricultural products is critical for protecting food security and human health. The present study investigated the effectiveness of two naturally occurring compounds, octanal and (E)-2-octenal, in controlling Aspergillus flavus contamination in peanut seeds. In vitro tests demonstrated that octanal and (E)-2-octenal exhibited superior antifungal efficacy compared to sorbic acid and that their fumigation effects were significantly more potent than their direct contact inhibitory effects. Octanal and (E)-2-octenal as fumigants could strongly inhibited the growth of A. flavus with the minimum inhibitory concentrations (MIC) of 0.032 and 0.016 g/l air, and minimum fungicidal concentrations (MFC) of 0.04 and 0.02 g/l air, respectively. The results of in vivo tests showed that fumigation with octanal and (E)-2-octenal significantly suppressed the growth of A. flavus in peanut seeds, and (E)-2-octenal fumigation exhibited higher efficacy, preventing the growth of A. flavus in peanut seeds over a 14-day incubation period, with MIC and MFC values 0.8 and 2.5 g/l air, respectively. Notably, after 24 h fumigation with octanal and (E)-2-octenal at 3.5 g/l air, the peanut seeds were exposed to ambient air for 5 days, and still exhibited complete resistance to infection by artificially inoculated A. flavus, revealing that pre-fumigation treatment enabled peanut seeds to resist A. flavus infection within a specific storage period. These findings indicated that octanal and (E)-2-octenal can be used as efficient antifungal fumigants with the potential to protect peanut seeds from A. flavus infection during storage.
{"title":"Antifungal efficacy and fumigation potential of octanal and (E)-2-octenal against Aspergillus flavus in stored peanut seeds","authors":"Xuelian Zhu , Yuqi Yang , Tzuhan Lin , Weibin Ma , Yanli Xie","doi":"10.1016/j.foodcont.2025.111937","DOIUrl":"10.1016/j.foodcont.2025.111937","url":null,"abstract":"<div><div>Developing novel methods to safely and effectively prevent mycotoxigenic fungi contamination in agricultural products is critical for protecting food security and human health. The present study investigated the effectiveness of two naturally occurring compounds, octanal and (<em>E</em>)-2-octenal, in controlling <em>Aspergillus flavus</em> contamination in peanut seeds. <em>In vitro</em> tests demonstrated that octanal and (<em>E</em>)-2-octenal exhibited superior antifungal efficacy compared to sorbic acid and that their fumigation effects were significantly more potent than their direct contact inhibitory effects. Octanal and (<em>E</em>)-2-octenal as fumigants could strongly inhibited the growth of <em>A. flavus</em> with the minimum inhibitory concentrations (MIC) of 0.032 and 0.016 g/l air, and minimum fungicidal concentrations (MFC) of 0.04 and 0.02 g/l air, respectively. The results of <em>in vivo</em> tests showed that fumigation with octanal and (<em>E</em>)-2-octenal significantly suppressed the growth of <em>A. flavus</em> in peanut seeds, and (<em>E</em>)-2-octenal fumigation exhibited higher efficacy, preventing the growth of <em>A. flavus</em> in peanut seeds over a 14-day incubation period, with MIC and MFC values 0.8 and 2.5 g/l air, respectively. Notably, after 24 h fumigation with octanal and (<em>E</em>)-2-octenal at 3.5 g/l air, the peanut seeds were exposed to ambient air for 5 days, and still exhibited complete resistance to infection by artificially inoculated <em>A. flavus</em>, revealing that pre-fumigation treatment enabled peanut seeds to resist <em>A. flavus</em> infection within a specific storage period<em>.</em> These findings indicated that octanal and (<em>E</em>)-2-octenal can be used as efficient antifungal fumigants with the potential to protect peanut seeds from <em>A. flavus</em> infection during storage.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111937"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837592","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}
Pub Date : 2026-05-01Epub Date: 2025-12-15DOI: 10.1016/j.foodcont.2025.111921
Nayeem Mia , Md. Abul Hashem , Han-Sul Yang , Jin-Kyu Seo
Rapidly accurate identification of meat species and storage conditions is critical for consumer protection, quality assurance, and fraud prevention in the meat supply chain. This study demonstrates that near-infrared (NIR) spectroscopy can serve as a rapid, non-destructive tool for multi-class meat authentication, capturing species-specific and storage-dependent variations that are traditionally assessed through time-consuming, costly, and expertise-intensive physicochemical, oxidative, chemical, and bioactive analyses. A total of 1200 meat samples from beef, chevon, and chicken were scanned across 700–1100 nm, generating 12,000 NIR spectra. Physicochemical and oxidative parameters, along with chemical composition and major bioactive compounds, including fatty acids, volatile compounds, and heterocyclic aromatic amines, were measured to validate the discriminatory power of NIR. Frozen meat exhibited higher pH, lipid oxidation, shear force, and cooking loss, accompanied by decreased redness.
Furthermore, species-specific chemical and bioactive profiles provided additional confirmation of classification potential. Dimensionality reduction using Principal Component Analysis (PCA) and nonlinear embedding revealed clear separability of fresh and frozen samples across species. Machine learning models achieved high accuracy, with Logistic Regression and Neural Networks reaching the best classification. Chevon (Fresh) remained the most challenging class due to spectral and biochemical overlaps. Learning curve analyses indicated robust generalization for most models, with ensemble and neural network approaches benefiting from larger datasets. Decision boundary visualization highlighted contrasts between linear and nonlinear classifiers, as well as the smoothing effects of ensemble averaging. Overall, the integration of NIR spectroscopy with multi-type reference markers provides an efficient, accurate, and non-destructive approach for simultaneous meat authentication.
{"title":"AI-driven rapid non-destructive authentication of fresh and frozen meat from multiple species using NIR spectroscopy with reference to physicochemical and bioactive markers","authors":"Nayeem Mia , Md. Abul Hashem , Han-Sul Yang , Jin-Kyu Seo","doi":"10.1016/j.foodcont.2025.111921","DOIUrl":"10.1016/j.foodcont.2025.111921","url":null,"abstract":"<div><div>Rapidly accurate identification of meat species and storage conditions is critical for consumer protection, quality assurance, and fraud prevention in the meat supply chain. This study demonstrates that near-infrared (NIR) spectroscopy can serve as a rapid, non-destructive tool for multi-class meat authentication, capturing species-specific and storage-dependent variations that are traditionally assessed through time-consuming, costly, and expertise-intensive physicochemical, oxidative, chemical, and bioactive analyses. A total of 1200 meat samples from beef, chevon, and chicken were scanned across 700–1100 nm, generating 12,000 NIR spectra. Physicochemical and oxidative parameters, along with chemical composition and major bioactive compounds, including fatty acids, volatile compounds, and heterocyclic aromatic amines, were measured to validate the discriminatory power of NIR. Frozen meat exhibited higher pH, lipid oxidation, shear force, and cooking loss, accompanied by decreased redness.</div><div>Furthermore, species-specific chemical and bioactive profiles provided additional confirmation of classification potential. Dimensionality reduction using Principal Component Analysis (PCA) and nonlinear embedding revealed clear separability of fresh and frozen samples across species. Machine learning models achieved high accuracy, with Logistic Regression and Neural Networks reaching the best classification. Chevon (Fresh) remained the most challenging class due to spectral and biochemical overlaps. Learning curve analyses indicated robust generalization for most models, with ensemble and neural network approaches benefiting from larger datasets. Decision boundary visualization highlighted contrasts between linear and nonlinear classifiers, as well as the smoothing effects of ensemble averaging. Overall, the integration of NIR spectroscopy with multi-type reference markers provides an efficient, accurate, and non-destructive approach for simultaneous meat authentication.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111921"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798120","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}
Pub Date : 2026-05-01Epub Date: 2025-12-02DOI: 10.1016/j.foodcont.2025.111891
Daniel Schorn-García , Jokin Ezenarro , Elisavet Vakouli , Maria Kazou , Efstathios Z. Panagou
Table olives are a key product of the Mediterranean diet, yet their production by fermentation remains a traditional process characterized by high variability. Reliable monitoring tools are therefore needed to ensure product safety, quality, and regulatory compliance. This study evaluated mid-infrared (MIR) and Raman spectroscopy as process analytical technologies (PAT) for monitoring cv. Kalamata natural black table olive fermentation over 145 days. Also, as the industry aims to reduce sodium content in line with public health recommendations, the proposed monitoring approach was tested in different NaCl/KCl substitution ratios (0–75 %). Classical microbiological analyses confirmed that lactic acid bacteria (LAB) dominated all fermentations, with KCl substitution supporting faster acidification and higher titratable acidity, consistent with enhanced LAB growth. Both spectroscopic techniques captured temporal biochemical dynamics: MIR was more sensitive to salt substitution effects, while Raman provided complementary information on gradual temporal changes. Substantial intra- and inter-olive variability underscored the biological heterogeneity of the matrix as the main source of spectral noise. ANOVA simultaneous component analysis (ASCA) confirmed fermentation time as the dominant factor of variance, with substitution exerting smaller but significant effects. Partial least squares (PLS) regression enabled indirect prediction of brine parameters (pH, titratable acidity, LAB counts) from olive spectra, while the evolving window dissimilarity index (EWDI) improved detection of deviations in fermentation trajectories compared to traditional multivariate statistical process control (MSPC). Overall, the integration of MIR and Raman spectroscopy within a PAT–MSPC framework provides a robust, non-invasive strategy for real-time monitoring of olive fermentations, supporting the development of reduced-sodium products without compromising safety or quality.
{"title":"Process monitoring of reduced-sodium table olive fermentation using vibrational spectroscopy","authors":"Daniel Schorn-García , Jokin Ezenarro , Elisavet Vakouli , Maria Kazou , Efstathios Z. Panagou","doi":"10.1016/j.foodcont.2025.111891","DOIUrl":"10.1016/j.foodcont.2025.111891","url":null,"abstract":"<div><div>Table olives are a key product of the Mediterranean diet, yet their production by fermentation remains a traditional process characterized by high variability. Reliable monitoring tools are therefore needed to ensure product safety, quality, and regulatory compliance. This study evaluated mid-infrared (MIR) and Raman spectroscopy as process analytical technologies (PAT) for monitoring cv. Kalamata natural black table olive fermentation over 145 days. Also, as the industry aims to reduce sodium content in line with public health recommendations, the proposed monitoring approach was tested in different NaCl/KCl substitution ratios (0–75 %). Classical microbiological analyses confirmed that lactic acid bacteria (LAB) dominated all fermentations, with KCl substitution supporting faster acidification and higher titratable acidity, consistent with enhanced LAB growth. Both spectroscopic techniques captured temporal biochemical dynamics: MIR was more sensitive to salt substitution effects, while Raman provided complementary information on gradual temporal changes. Substantial intra- and inter-olive variability underscored the biological heterogeneity of the matrix as the main source of spectral noise. ANOVA simultaneous component analysis (ASCA) confirmed fermentation time as the dominant factor of variance, with substitution exerting smaller but significant effects. Partial least squares (PLS) regression enabled indirect prediction of brine parameters (pH, titratable acidity, LAB counts) from olive spectra, while the evolving window dissimilarity index (EWDI) improved detection of deviations in fermentation trajectories compared to traditional multivariate statistical process control (MSPC). Overall, the integration of MIR and Raman spectroscopy within a PAT–MSPC framework provides a robust, non-invasive strategy for real-time monitoring of olive fermentations, supporting the development of reduced-sodium products without compromising safety or quality.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111891"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145665486","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}
Pub Date : 2026-05-01Epub Date: 2025-12-26DOI: 10.1016/j.foodcont.2025.111943
Roberta Ceci , Silvia D'Antonio , Alfonso De Benedictis , Giuseppe Di Bernardo , Alwyn R. Fernandes , Manuela Leva , Romolo Salini , Giampiero Scortichini , Giulio Tammaro , Gianfranco Diletti
Chicken eggs are universally consumed and produced globally using different rearing and husbandry systems. Eggs accumulate a range of contaminants through physiological and environmental mechanisms, with contamination levels being regulated in some regions such as the EU. This study used a unique method which allowed simultaneous determination of commonly occurring toxic environmental contaminants - polychlorinated dibenzo-p-dioxins/dibenzofurans (PCDD/Fs), polychlorinated biphenyls (PCBs), polybrominated diphenylethers (PBDEs), and hexabromocyclododecanes (HBCDDs) in the same sample. This methodology was used to investigate Italian eggs raised by three different chicken rearing systems – caged, barn and organic. Despite generally higher (literature) reported levels of these contaminants in organic produce, the study data showed remarkably similar contamination across the three systems. Contamination levels were generally lower (considerably below regulated levels) than literature reports, including in Italian eggs. Mean (and maximum) concentrations detected were 0.14 (0.58) pg TEQ/g fat for PCDD/Fs plus dioxin like-PCBs (DL-PCBs), 0.51 (2.0) ng/g fat for non-dioxin-like PCBs (NDL-PCBs) 1.08 (3.85) ng/g fat for ΣPBDE10, and 0.12 (0.44) ng/g fat for HBCDDs. The only significant differences were found for DL-PCBs and NDL-PCBs in caged chicken eggs compared to the other two systems. The low levels of contamination, particularly in organic eggs may result from:
•
high levels of control with respect to animal housing and regulation on feed production
•
limited accessibility to soil contamination that may arise through high and regular turnover of birds over the same areas which depletes inherent soil contaminants
•
predominance of samples taken from Northern Italy which generally shows relatively lower contamination levels
{"title":"Chlorinated and brominated contaminants in Italian chicken eggs from different housing systems","authors":"Roberta Ceci , Silvia D'Antonio , Alfonso De Benedictis , Giuseppe Di Bernardo , Alwyn R. Fernandes , Manuela Leva , Romolo Salini , Giampiero Scortichini , Giulio Tammaro , Gianfranco Diletti","doi":"10.1016/j.foodcont.2025.111943","DOIUrl":"10.1016/j.foodcont.2025.111943","url":null,"abstract":"<div><div>Chicken eggs are universally consumed and produced globally using different rearing and husbandry systems. Eggs accumulate a range of contaminants through physiological and environmental mechanisms, with contamination levels being regulated in some regions such as the EU. This study used a unique method which allowed simultaneous determination of commonly occurring toxic environmental contaminants - polychlorinated dibenzo-<em>p</em>-dioxins/dibenzofurans (PCDD/Fs), polychlorinated biphenyls (PCBs), polybrominated diphenylethers (PBDEs), and hexabromocyclododecanes (HBCDDs) in the same sample. This methodology was used to investigate Italian eggs raised by three different chicken rearing systems – caged, barn and organic. Despite generally higher (literature) reported levels of these contaminants in organic produce, the study data showed remarkably similar contamination across the three systems. Contamination levels were generally lower (considerably below regulated levels) than literature reports, including in Italian eggs. Mean (and maximum) concentrations detected were 0.14 (0.58) pg TEQ/g fat for PCDD/Fs plus dioxin like-PCBs (DL-PCBs), 0.51 (2.0) ng/g fat for non-dioxin-like PCBs (NDL-PCBs) 1.08 (3.85) ng/g fat for ΣPBDE<sub>10</sub>, and 0.12 (0.44) ng/g fat for HBCDDs. The only significant differences were found for DL-PCBs and NDL-PCBs in caged chicken eggs compared to the other two systems. The low levels of contamination, particularly in organic eggs may result from:<ul><li><span>•</span><span><div>high levels of control with respect to animal housing and regulation on feed production</div></span></li><li><span>•</span><span><div>limited accessibility to soil contamination that may arise through high and regular turnover of birds over the same areas which depletes inherent soil contaminants</div></span></li><li><span>•</span><span><div>predominance of samples taken from Northern Italy which generally shows relatively lower contamination levels</div></span></li></ul></div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111943"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145880832","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}
Pub Date : 2026-05-01Epub Date: 2025-12-10DOI: 10.1016/j.foodcont.2025.111915
Xiaoxue Han , Shuaibo Zhang , Junping Yin , Shasha Zhang , Muhammad Waqas , Yuye Zhong , Xianwen Ke , Xinghai Liu
The growing demand for sustainable food safety solutions has spurred the development of non-destructive, real-time monitoring technologies to mitigate waste resulting from food spoilage. In this study, citric acid (CA)-co-pigmented black wolfberry anthocyanins (BW) were incorporated into a biodegradable matrix composed of carboxymethyl cellulose (CMC), β-cyclodextrin (β-CD), and poly (vinyl alcohol) (PVA), forming a highly stable hydrogel-based colorimetric indicator. Compared to BW alone, the dual stabilization strategy—combining CA co-pigmentation and β-CD encapsulation—synergistically enhanced the structural stability of anthocyanins. Hydrogen bonding between CA and BW led to a 1.88-fold and 1.67-fold increase in absorbance at pH 2 and pH 3, respectively. The formation of anthocyanin–β-CD inclusion complexes was confirmed by FT-IR and UV–Vis spectroscopy. The resulting hydrogel exhibited excellent mechanical properties (compression strength: 130 kPa), pronounced pH/ammonia-responsive color transitions (ΔE > 40), and a rapid response to volatile amines within 7 min, enabling real-time monitoring of pork freshness through distinct color changes (rosy red–yellow–green). Leveraging these features, the VGG-16 deep learning model was employed, achieving 95.4 % accuracy in spoilage classification and effectively reducing variability in human visual interpretation. This work integrates advanced material design with artificial intelligence to provide a portable, simple and easily fabricated tool for precise, real-time food quality monitoring across the supply chain.
{"title":"Highly stable colorimetric hydrogel indicators based on β-cyclodextrin-Assisted Co-pigmentation and machine learning for real-time pork freshness monitoring","authors":"Xiaoxue Han , Shuaibo Zhang , Junping Yin , Shasha Zhang , Muhammad Waqas , Yuye Zhong , Xianwen Ke , Xinghai Liu","doi":"10.1016/j.foodcont.2025.111915","DOIUrl":"10.1016/j.foodcont.2025.111915","url":null,"abstract":"<div><div>The growing demand for sustainable food safety solutions has spurred the development of non-destructive, real-time monitoring technologies to mitigate waste resulting from food spoilage. In this study, citric acid (CA)-co-pigmented black wolfberry anthocyanins (BW) were incorporated into a biodegradable matrix composed of carboxymethyl cellulose (CMC), β-cyclodextrin (β-CD), and poly (vinyl alcohol) (PVA), forming a highly stable hydrogel-based colorimetric indicator. Compared to BW alone, the dual stabilization strategy—combining CA co-pigmentation and β-CD encapsulation—synergistically enhanced the structural stability of anthocyanins. Hydrogen bonding between CA and BW led to a 1.88-fold and 1.67-fold increase in absorbance at pH 2 and pH 3, respectively. The formation of anthocyanin–β-CD inclusion complexes was confirmed by FT-IR and UV–Vis spectroscopy. The resulting hydrogel exhibited excellent mechanical properties (compression strength: 130 kPa), pronounced pH/ammonia-responsive color transitions (<em>ΔE</em> > 40), and a rapid response to volatile amines within 7 min, enabling real-time monitoring of pork freshness through distinct color changes (rosy red–yellow–green). Leveraging these features, the VGG-16 deep learning model was employed, achieving 95.4 % accuracy in spoilage classification and effectively reducing variability in human visual interpretation. This work integrates advanced material design with artificial intelligence to provide a portable, simple and easily fabricated tool for precise, real-time food quality monitoring across the supply chain.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111915"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749055","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}
Low-temperature storage, while effective in extending the shelf life and reducing postharvest losses of perishable produce, can result in chilling injury in cold-sensitive fruits and vegetables. Here, we showed that suppressing the cold-induced gene phospholipase Dζ1 through spraying induced gene silencing (SIGS) technology alleviated chilling injury in green peppers during low-temperature storage. Low-temperature storage at 3 °C triggered chilling injury in green peppers, accompanied by increased lipoxygenase activity, electrolyte leakage, and malondialdehyde production. Downregulation of LOX3, PLA1, PLA2, DGK2, PLDζ1, and PLDγ1 expression, along with upregulation of PLDα1-1 and PLDs following methyl jasmonate fumigation, was associated with enhanced cold tolerance. Following SIGS treatment with double-stranded RNA solutions targeting PLDζ1, PLDγ1, DGK2, PLA2, and LOX3, the production of MDA—an early indicator of chilling injury—decreased, consistent with the downregulation of these target genes. The incorporation of PLDζ1-dsRNA into layered double hydroxide nanocarriers improved the efficiency of SIGS-mediated gene silencing and its effectiveness in mitigating chilling injury in green pepper, leading to increased peroxidase activity and reduced loss of ascorbic acid. Collectively, these results indicated that SIGS provided an alternative method for managing chilling injury in postharvest green peppers.
{"title":"Suppression of cold-induced phospholipase Dζ1 mitigated chilling injury in green peppers during low-temperature storage","authors":"Xinru Li, Liyao Liu, Xin Dai, Liping Qiao, Laifeng Lu, Qingbin Guo","doi":"10.1016/j.foodcont.2025.111886","DOIUrl":"10.1016/j.foodcont.2025.111886","url":null,"abstract":"<div><div>Low-temperature storage, while effective in extending the shelf life and reducing postharvest losses of perishable produce, can result in chilling injury in cold-sensitive fruits and vegetables. Here, we showed that suppressing the cold-induced gene <em>phospholipase Dζ1</em> through spraying induced gene silencing (SIGS) technology alleviated chilling injury in green peppers during low-temperature storage. Low-temperature storage at 3 °C triggered chilling injury in green peppers, accompanied by increased lipoxygenase activity, electrolyte leakage, and malondialdehyde production. Downregulation of <em>LOX3, PLA1, PLA2, DGK2, PLDζ1</em>, and <em>PLDγ1</em> expression<em>,</em> along with upregulation of <em>PLDα1-1</em> and <em>PLDs</em> following methyl jasmonate fumigation, was associated with enhanced cold tolerance. Following SIGS treatment with double-stranded RNA solutions targeting <em>PLDζ1</em>, <em>PLDγ1</em>, <em>DGK2</em>, <em>PLA2</em>, and <em>LOX3</em>, the production of MDA—an early indicator of chilling injury—decreased, consistent with the downregulation of these target genes. The incorporation of <em>PLDζ1</em>-dsRNA into layered double hydroxide nanocarriers improved the efficiency of SIGS-mediated gene silencing and its effectiveness in mitigating chilling injury in green pepper, leading to increased peroxidase activity and reduced loss of ascorbic acid. Collectively, these results indicated that SIGS provided an alternative method for managing chilling injury in postharvest green peppers.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111886"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749058","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}
Pub Date : 2026-05-01Epub Date: 2025-12-05DOI: 10.1016/j.foodcont.2025.111892
Baoqing Bai , Xuhai Ding , Yanli Guo , Siyuan Meng , Ying Zhang , Tao Bo , Jinhua Zhang , XianXian Luo , Yukun Yang
Ethyl carbamate (EC), a potential carcinogen, can be formed during the fermentation and storage of alcoholic beverages. In this work, a molecularly imprinted ratiometric fluorescence sensor (bCDs@SiO2&rCDs@MIPs) was prepared for the sensitive detection of EC. Carbon dots were prepared by a one-pot hydrothermal method, and then a molecularly imprinted layer was formed on their surface by the precipitation polymerization method to obtain bCDs@SiO2&rCDs@MIPs. The formed molecularly imprinted layer has the ability to specifically recognize EC, which improves the selectivity of the probe for EC. The sensor signal output is based on the fluorescence intensity of silicon-coated blue-emissive carbon dots (bCDs@SiO2) at 450 nm decreasing as EC concentration increases, while the fluorescence intensity (650 nm) of red-emissive carbon dots (rCDs) remained unaffected and served as a reference signal. The linear relationship between (I450/I650) and EC concentrations was good fitting relationship of 0.0135–1200 μM (R2 = 0.9923), and the detection limit was 3.98 nM. The spiked recovery of EC in Huangjiu samples ranged over 78.71 %–98.79 %, with the relative standard deviation from 0.63 % to 3.73 %. Thus, the sensing system showed great potential for accurately and rapidly detecting EC in actual samples.
{"title":"A molecularly imprinted differential ratiometric fluorescence probe based dual-emissive carbon dot for sensitive detection of ethyl carbamate in alcoholic products","authors":"Baoqing Bai , Xuhai Ding , Yanli Guo , Siyuan Meng , Ying Zhang , Tao Bo , Jinhua Zhang , XianXian Luo , Yukun Yang","doi":"10.1016/j.foodcont.2025.111892","DOIUrl":"10.1016/j.foodcont.2025.111892","url":null,"abstract":"<div><div>Ethyl carbamate (EC), a potential carcinogen, can be formed during the fermentation and storage of alcoholic beverages. In this work, a molecularly imprinted ratiometric fluorescence sensor (bCDs@SiO<sub>2</sub>&rCDs@MIPs) was prepared for the sensitive detection of EC. Carbon dots were prepared by a one-pot hydrothermal method, and then a molecularly imprinted layer was formed on their surface by the precipitation polymerization method to obtain bCDs@SiO<sub>2</sub>&rCDs@MIPs. The formed molecularly imprinted layer has the ability to specifically recognize EC, which improves the selectivity of the probe for EC. The sensor signal output is based on the fluorescence intensity of silicon-coated blue-emissive carbon dots (bCDs@SiO<sub>2</sub>) at 450 nm decreasing as EC concentration increases, while the fluorescence intensity (650 nm) of red-emissive carbon dots (rCDs) remained unaffected and served as a reference signal. The linear relationship between (I<sub>450</sub>/I<sub>650</sub>) and EC concentrations was good fitting relationship of 0.0135–1200 μM (R<sup>2</sup> = 0.9923), and the detection limit was 3.98 nM. The spiked recovery of EC in Huangjiu samples ranged over 78.71 %–98.79 %, with the relative standard deviation from 0.63 % to 3.73 %. Thus, the sensing system showed great potential for accurately and rapidly detecting EC in actual samples.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111892"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749059","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}
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