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Assessing microplastic contamination and health risks in infant formula: A case study from Turkey 评估婴儿配方奶粉中的微塑料污染和健康风险：来自土耳其的案例研究

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

Food Control

Pub Date : 2025-11-25 DOI: 10.1016/j.foodcont.2025.111872

Murat Şirin , Tanju Mutlu , Ahmet Raif Eryaşar , Kenan Gedik

Microplastic (MP) contamination is an emerging concern for food safety and infant health. This study provides the first systematic assessment of MPs in infant formulas marketed in Turkey. A total of 36 samples from 12 commercial brands were analyzed using stereomicroscopy and micro-Raman spectroscopy. Analyses were performed with 532 and 785×nm lasers, 50 × magnification, 10 s exposure, a 300–3200 cm⁻¹ spectral range, and gratings of 600/1200 l/mm. Suspected particles were compared against the ST-Japan MP library, with a ≥70 % spectral match threshold applied for polymer identification. MPs were detected in 100 % of samples (n = 36), with 97 % of particles successfully characterized. Concentrations ranged from 14 to 52 MPs/100 g (mean 31.3 MPs/100 g). Fibers were the dominant form (58 %), followed by fragments and films. Nine polymers were identified, with polyethylene (PE), polyethylene terephthalate (PET), polypropylene (PP), and polyamide (PA) most abundant. Packaging materials, manufacturing processes, and feeding equipment were identified as likely contamination sources. Estimated daily intake for infants aged 0–6 months averaged 5.64 MP/kg bw/day (∼15,400 MPs annually). This annual exposure estimate was calculated based on an assumed body weight of 7.5 kg for a 6-month–old infant and a daily formula consumption of 135 g, as recommended in previous nutritional intake assessments. To enhance toxicological relevance, mass- and surface–area–based exposures were also calculated, averaging 326.77 μg/kg bw/day and 0.009 cm²/kg bw/day, respectively. The polymeric risk index (pR_i) ranged from 8.27 to 1647.65 (mean 472.12), classifying 50 % of samples as low risk, 33.3 % as high risk, and 8.3 % as very high risk. These findings confirm infant formulas as a consistent source of MP exposure and highlight the need for stricter production and packaging controls to reduce early–life risks.

微塑料污染是影响食品安全和婴儿健康的一个新问题。本研究首次对在土耳其销售的婴儿配方奶粉中的MPs进行了系统评估。采用立体显微镜和微拉曼光谱对12个商业品牌的36个样品进行了分析。分析使用532和785×nm激光器，50倍放大，10 s曝光，300-3200 cm−1光谱范围，光栅600/1200 l/mm。将可疑颗粒与ST-Japan MP文库进行比较，采用≥70%的光谱匹配阈值进行聚合物鉴定。100%的样品（n = 36）检测到MPs， 97%的颗粒成功表征。浓度范围为14至52 MPs/100 g（平均31.3 MPs/100 g）。纤维是主要形式（58%），其次是碎片和薄膜。共鉴定出9种聚合物，其中聚乙烯（PE）、聚对苯二甲酸乙二醇酯（PET）、聚丙烯（PP）和聚酰胺（PA）含量最多。包装材料、生产工艺和给料设备被确定为可能的污染源。0-6个月婴儿的估计每日摄入量平均为5.64毫微克/公斤体重/天（每年约15,400毫微克）。这一年度暴露估计是根据先前营养摄入评估中建议的6个月婴儿体重7.5公斤和每日配方奶粉摄入量135克的假设计算得出的。为了增强毒理学相关性，还计算了基于质量和表面积的暴露量，平均分别为326.77 μg/kg bw/day和0.009 cm2/kg bw/day。聚合风险指数（pRi）范围为8.27 ~ 1647.65（平均472.12），50%的样本为低风险，33.3%为高风险，8.3%为非常高风险。这些研究结果证实，婴儿配方奶粉始终是多聚氰胺暴露的来源，并强调需要对生产和包装进行更严格的控制，以减少生命早期的风险。

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引用次数: 0

Identification of risk factors associated with the presence of phthalates in raw milk obtained by manual and mechanical milking in Argentina 鉴定与阿根廷手工和机械挤奶获得的原料奶中邻苯二甲酸酯存在相关的风险因素

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

Food Control

Pub Date : 2025-11-25 DOI: 10.1016/j.foodcont.2025.111874

Pablo L. Pisano , Santiago A. Bortolato , Miguel Taverna , Marcelo Signorini , Dianela Costamagna

This study aimed to estimate the prevalence of phthalates in raw milk and identify the risk factors associated with their presence to scientifically support the management measures to be applied at the primary milk production level. Conducted from December 2021 to February 2022 in a key Argentine dairy region, the cross-sectional study included 60 dairy farms. The presence and quantification of dimethyl phthalate (DMP), diethyl phthalate (DEP), diisobutyl phthalate (DiBP), di-n-butyl phthalate (DnBP), benzylbutyl phthalate (BzBP), di (2-ethylhexyl) phthalate (DEHP), dicyclohexyl phthalate (DCHP) and di-n-octyl phthalate (DnOP) in manually and mechanically obtained raw cow's milk was performed. Potential explanatory variables were gathered using a checklist completed by each farm owner. The quantitative prevalence of phthalates in milk was determined using high-performance liquid chromatography with a diode array detector and chemometric modeling (Multivariate Curve Resolution assisted by Alternating Least Squares). The developed chemometric method successfully detected most target analytes. The overall prevalence of phthalates, regardless of the specific compound detected, was 10.8 %, higher in manually obtained milk (15.0 %) than mechanically obtained milk (6.7 %). DiBP was the most prevalent phthalate (11.7 %). Concentrations were mostly below the limit of quantification. No explanatory variable was associated with the presence of phthalates in milk. In general, the prevalence of phthalates was low and its high presence in manually obtained milk revealed that environmental contamination, probably through food intake, would be the main source of phthalates compared to the contact materials used during the mechanical milking process.

本研究旨在估计原料奶中邻苯二甲酸盐的流行程度，并确定与其存在相关的危险因素，以科学地支持在初级奶生产层面应用的管理措施。该横断面研究于2021年12月至2022年2月在阿根廷一个主要的奶牛场进行，包括60个奶牛场。对手工和机械制得的原料牛奶中邻苯二甲酸二甲酯（DMP）、邻苯二甲酸二乙酯（DEP）、邻苯二甲酸二异丁酯（DiBP）、邻苯二甲酸二丁酯（DnBP）、邻苯二甲酸二丁酯（BzBP）、邻苯二甲酸二（2-乙基己基）酯（DEHP）、邻苯二甲酸二环己酯（DCHP）和邻苯二甲酸二辛酯（DnOP）的存在和定量进行了研究。使用每个农场主填写的清单收集潜在的解释变量。采用高效液相色谱二极管阵列检测器和化学计量学模型（交替最小二乘法辅助多元曲线分辨率）确定牛奶中邻苯二甲酸酯的定量流行率。所建立的化学计量学方法成功地检测了大多数目标分析物。无论检测到何种特定化合物，邻苯二甲酸酯的总体流行率为10.8%，手工获得的牛奶（15.0%）高于机械获得的牛奶（6.7%）。邻苯二甲酸酯以DiBP最常见（11.7%）。浓度大多低于定量限。没有解释变量与牛奶中邻苯二甲酸盐的存在有关。总的来说，邻苯二甲酸酯的含量很低，而人工获得的牛奶中邻苯二甲酸酯的含量很高，这表明与机械挤奶过程中使用的接触材料相比，环境污染（可能是通过食物摄入）将是邻苯二甲酸酯的主要来源。

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引用次数: 0

Leveraging smart technologies to enhance safety in milk and milk-based products 利用智能技术加强奶类及奶类产品的安全

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

Food Control

Pub Date : 2025-11-24 DOI: 10.1016/j.foodcont.2025.111871

Shubham Singh Patel , Aarti Bains , Ravinder Kaushik , Sanju Bhala Dhull , Rupak Nagraik , Mohammad Fareed , Sandeep Janghu , Prince Chawla

Milk and milk-based products are essential to the global food industry, providing key nutrients such as calcium, vitamins, and high-quality proteins. However, concerns regarding contamination and adulteration pose significant risks to consumer health. Traditional detection methods, including chemical and microbiological assays, are often time-consuming, costly, and require specialized expertise. Integrating smart technologies offers a promising solution to enhance safety and quality in the dairy industry. This review explores the application of smart technologies like artificial intelligence (AI), big data (BD), blockchain technology (BT), the Internet of Things (IoT), hyperspectral imaging analysis (HSIA), and digital image analysis (DIA) in monitoring milk safety. AI and machine learning models allow for rapid detection of adulterants and contaminants, while IoT-based sensor systems enable real-time tracking of milk quality and storage conditions. BT enhances traceability and transparency in the dairy supply chain, and BD-driven risk assessment aids in identifying potential hazards. HSIA and DIA provide non-destructive methods for identifying impurities in dairy products. Their advantages and disadvantages for integrating into conventional milk production and processing practices provide an interesting insight and arguments for constructive analysis. The integration of these technologies aligns with sustainable development goals (SDGs) by improving food safety, reducing waste, and optimizing dairy production. This review highlights recent advancements in smart technologies and their applications in combating adulteration and contamination of milk and milk-based products.

牛奶和乳制品对全球食品工业至关重要，提供钙、维生素和高质量蛋白质等关键营养素。然而，对污染和掺假的担忧对消费者健康构成重大风险。传统的检测方法，包括化学和微生物分析，往往耗时，昂贵，并需要专门的专业知识。集成智能技术为提高乳制品行业的安全和质量提供了一个有前途的解决方案。本文综述了人工智能（AI）、大数据（BD）、区块链技术（BT）、物联网（IoT）、高光谱成像分析（HSIA）、数字图像分析（DIA）等智能技术在牛奶安全监测中的应用。人工智能和机器学习模型可以快速检测掺假和污染物，而基于物联网的传感器系统可以实时跟踪牛奶质量和储存条件。BT提高了乳制品供应链的可追溯性和透明度，bd驱动的风险评估有助于识别潜在危害。HSIA和DIA提供了非破坏性的方法来鉴别乳制品中的杂质。它们融入传统牛奶生产和加工实践的优缺点为建设性分析提供了有趣的见解和论据。这些技术的整合通过改善食品安全、减少浪费和优化乳制品生产，符合可持续发展目标（sdg）。本综述重点介绍了智能技术的最新进展及其在打击掺假和污染牛奶和乳基产品中的应用。

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引用次数: 0

Individual and combined decontamination effect of aqueous ozone and plant extracts on fungi and aflatoxins in brown rice 水臭氧和植物提取物对糙米真菌和黄曲霉毒素的单独和联合去污作用

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

Food Control

Pub Date : 2025-11-24 DOI: 10.1016/j.foodcont.2025.111873

Iqra Naeem , Amir Ismail , Yun Yun Gong , Muhammad Riaz , Muhammad Arif Shahzad , Aneela Hameed , Mubashir Aziz , Asif Mahmood , Waheed Al Masry , Muhammad Latif , Sher Ali , Carlos A.F. Oliveira

This study aimed to investigate the effect of aqueous ozone (AO), alone or in combination with plant aqueous extracts (PAE) of Mentha arvensis, Chenopodium album, and Eucalyptus camaldulensis on fungal load and aflatoxins (AFs) at 100 or 200 ng/g in brown rice. Significant reductions in AFs levels (up to 100 %) and fungal counts (up to 0.60 log CFU/g) were observed in treated brown rice, with higher reductions achieved with AO combined with M. arvensis' extract at 10 % during 40 min exposure. Notably, this treatment improved the cooking quality and retained key physicochemical properties of brown rice, including fatty acid value, total phenolic contents, antioxidant activity, and color (L∗ value). AO in combination with PAE, particularly M. arvensis, is a sustainable approach for AFs removal in brown rice. Further studies are needed to optimize the AFs decontamination process and evaluate long-term effects of combined AO and PAE treatments on brown rice's quality.

本研究旨在研究水溶液臭氧（AO）单独或与薄荷、Chenopodium album和camaldulensis植物水提取物（PAE）在100或200 ng/g浓度下对糙米真菌负荷和黄曲霉毒素（AFs）的影响。在处理过的糙米中观察到AFs水平（高达100%）和真菌计数（高达0.60 log CFU/g）的显著降低，在暴露40分钟期间，AO与M. arvensis提取物联合降低10%的效果更高。值得注意的是，这种处理改善了糙米的蒸煮品质，并保留了糙米的关键理化特性，包括脂肪酸值、总酚含量、抗氧化活性和颜色（L *值）。AO与PAE联合使用，特别是M. arvensis，是去除糙米中AFs的可持续方法。需要进一步研究优化AFs去污工艺，并评价AO和PAE联合处理对糙米品质的长期影响。

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引用次数: 0

Microbial safety in cold-preserved foods: risks, regulatory gaps, and mitigation strategies 冷保存食品中的微生物安全：风险、监管缺口和缓解策略

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

Food Control

Pub Date : 2025-11-22 DOI: 10.1016/j.foodcont.2025.111869

Piyush Kumar Jha , Aurelie Hanin , Brijesh K. Tiwari , Heni Dallagi

The global expansion of cold chain systems is critical for ensuring food security and reducing post-harvest losses. This review examines the microbiological risks associated with cold-preserved foods, focusing on psychrotrophic pathogens including bacteria (L. monocytogenes, Salmonella enteritidis, etc.), molds that contribute to food spoilage and mycotoxin production, as well as viruses like Norovirus (NoV) and Hepatitis A virus (HAV). It highlights contamination routes across the supply chain, from primary production to processing, storage, and distribution, emphasizing surface hygiene and design, inadequate cleaning, and process water as key contributors. Traditional cleaning and disinfection strategies, including clean-in-place, clean-out-of-place, and open surface cleaning using chemical detergents and disinfectants, are reviewed along with their effectiveness and limitations, such as persistent contamination, high resource demands, and occupational risks. While low temperatures in cold processing limit or halt microbial growth, they cannot be considered true mitigation methods. Similarly, blanching may cause partial microbial inactivation but is not reliable for significantly reducing microbial loads. Emerging interventions including antimicrobial gases, irradiation, light-based methods, cold plasma, dry ice blasting, high-pressure freezing, antimicrobial packaging, and essential oils (EOs) offer promising complementary tools by enhancing microbial control without compromising product quality. This review also discusses how international regulatory frameworks, including Codex Alimentarius standards, European Union regulations, and ISO methods, shape requirements for microbiological criteria, control measures such as freezing for parasites, and general hygiene practices throughout the cold chain. Integrating these elements into multi-hurdle strategies, alongside robust hygienic design, targeted monitoring, and careful management of critical control points (CCPs), could substantially improve food safety and sustainability in cold storage environments. The analysis underscores the need for tailored, science-based interventions to close gaps in current practices, safeguard public health, and optimize resource efficiency.

冷链系统的全球扩展对于确保粮食安全和减少收获后损失至关重要。本文综述了与冷保存食品相关的微生物风险，重点研究了精神营养病原体，包括细菌（单核细胞增生乳杆菌、肠炎沙门氏菌等）、导致食物变质和产生霉菌毒素的霉菌，以及诺如病毒（NoV）和甲型肝炎病毒（HAV）等病毒。它强调了从初级生产到加工、储存和分销的整个供应链的污染路线，强调表面卫生和设计、清洁不足和工艺用水是主要贡献者。传统的清洁和消毒策略，包括就地清洁、非就地清洁和使用化学清洁剂和消毒剂的露天表面清洁，以及它们的有效性和局限性，如持续污染、高资源需求和职业风险，都进行了审查。虽然冷加工中的低温限制或停止了微生物的生长，但它们不能被认为是真正的缓解方法。同样，烫烫可能导致部分微生物失活，但不可靠的显着减少微生物负荷。新兴的干预措施包括抗菌气体、辐照、光基方法、冷等离子体、干冰爆破、高压冷冻、抗菌包装和精油（EOs），通过在不影响产品质量的情况下加强微生物控制，提供了有希望的补充工具。本综述还讨论了包括食品法典标准、欧盟法规和ISO方法在内的国际监管框架如何制定微生物标准要求、寄生虫冷冻等控制措施以及整个冷链的一般卫生做法。将这些要素整合到多障碍策略中，再加上稳健的卫生设计、有针对性的监测和对关键控制点（ccp）的精心管理，可以大大提高冷藏环境中的食品安全性和可持续性。该分析强调需要有针对性的、基于科学的干预措施，以缩小当前做法中的差距，保障公众健康，并优化资源效率。

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引用次数: 0

Residual lead in edible tissues of red-legged partridge (Alectoris rufa) following removal of detectable pellets 去除可检测的铅丸后，红腿鹧鸪可食用组织中的残留铅

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

Food Control

Pub Date : 2025-11-21 DOI: 10.1016/j.foodcont.2025.111865

Mário Quaresma , António Almeida , João Pinto , Óscar Gamboa , Maria Leonor Nunes , Cristina Roseiro , Luísa Martins , Miguel Mourato

In the European Union, game hunting is practiced by over 7 million hunters and generates more than €16 billion annually. However, the widespread use of lead (Pb) ammunition has made game meat the primary source of dietary Pb exposure, raising significant public health concerns. This study aimed to quantify and map the distribution of embedded Pb pellets in red-legged partridges and assess residual Pb content in prime edible meat portions (breast and leg), following the manual removal of all visible intact and nearly-intact Pb pellets. Each of the 40 specimens was radiographed in two anatomical planes to localize Pb contamination, followed by pellet removal and Pb quantification using ICP-OES. A total of 267 contamination points were identified, including 190 intact pellets and 77 fragmentation centers. Of these, 172 pellets and 48 fragmentation centers were located in breast and leg meat. Despite visible pellet removal, 57.5 % of breast and 85 % of leg samples exceeded the EU's Maximum Residue Level (MRL) for Pb in livestock meat (0.1 mg/kg). Notably, 10 % of breast and 37.5 % of leg samples contained Pb levels exceeding 100 times the MRL, and up to 1000 times in some cases. Our findings demonstrate that even thorough manual removal of Pb pellets is insufficient to ensure the safety of game meat, which may pose risks of acute Pb poisoning, particularly in children. These results emphasize the urgent need to ban Pb-based ammunition and adopt non-toxic alternatives to protect consumers and public health.

在欧盟，有超过700万猎人从事狩猎活动，每年产生超过160亿欧元的收入。然而，铅（Pb）弹药的广泛使用使野味肉成为膳食铅暴露的主要来源，引起了重大的公共卫生问题。本研究旨在量化和绘制嵌入铅颗粒在红腿鹧鸪中的分布，并评估在人工去除所有可见的完整和几乎完整的铅颗粒后，主要可食用肉部分（胸脯和腿）中的残留铅含量。40个标本分别在两个解剖平面上进行x线摄影以定位铅污染，然后去除颗粒并使用ICP-OES进行铅定量。总共鉴定出267个污染点，包括190个完整的颗粒和77个碎裂中心。其中172个颗粒和48个碎片中心位于胸肉和腿肉中。尽管去除了可见的颗粒，但57.5%的胸肉和85%的腿肉样本超过了欧盟对牲畜肉中铅的最大残留水平（0.1 mg/kg）。值得注意的是，10%的乳房和37.5%的腿部样本的铅含量超过了MRL的100倍，在某些情况下高达1000倍。我们的研究结果表明，即使完全手工去除铅颗粒也不足以确保野味的安全，这可能会造成急性铅中毒的风险，特别是对儿童。这些结果强调，迫切需要禁止含铅弹药并采用无毒替代品，以保护消费者和公众健康。

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引用次数: 0

Efficacy of ozone in bifenthrin degradation and its impact on the quality of common beans (Phaseolus vulgaris L.) 臭氧降解联苯菊酯的效果及其对菜豆品质的影响

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

Food Control

Pub Date : 2025-11-21 DOI: 10.1016/j.foodcont.2025.111868

Carlos Henrique de Oliveira Paz , Lêda Rita D'Antonino Faroni , Alessandra Aparecida Zinato Rodrigues , Eugénio da Piedade Edmundo Sitoe , Maria Eliana Lopes Ribeiro de Queiroz , Marcus Vinícius de Assis Silva , Ernandes Rodrigues de Alencar , Carollayne Gonçalves Magalhães

This study evaluated the efficiency of gaseous ozone treatment in degrading bifenthrin residues in common bean grains, as well as identified the degradation by-products formed during ozonation and their effects on product quality. Bifenthrin residues were extracted using low-temperature partitioning and analyzed by gas chromatography coupled with mass spectrometry. The first-order kinetic model provided the best fit to explain ozone decomposition and bifenthrin degradation. Degradation efficiency increased proportionally to exposure time and ozone concentration. Considering the conditions tested for exposure time (2, 4, 6, and 8 h) and ozone concentration (2.5 and 5 mg L⁻¹), the maximum degradation of bifenthrin residues was achieved after 8 h of treatment, regardless of the ozone concentration. Grains treated with 2.5 mg L⁻¹ exhibited a bifenthrin degradation of 71.28 %, whereas those exposed to 5 mg L⁻¹ showed an 82.18 % reduction. Ozone treatment resulted in the formation of 2-methyl-3-biphenylyl methanol (m/z 165, 179, 180, and 198), commonly referred to as BP-alcohol, identified as a possible degradation product of bifenthrin in all ozonated bean samples. The ozonation process did not cause significant changes in grain quality parameters, highlighting the potential of ozone as a viable and sustainable technology for post-harvest management of beans.

本研究评价了气态臭氧处理对普通豆粒中联苯菊酯残留的降解效果，确定了臭氧处理过程中产生的降解副产物及其对产品质量的影响。采用低温分馏法提取联苯菊酯残留，气相色谱-质谱联用分析。一级动力学模型最适合解释臭氧分解和联苯菊酯降解。降解效率随暴露时间和臭氧浓度成比例地增加。考虑暴露时间（2、4、6和8 h）和臭氧浓度（2.5和5 mg L−1）的测试条件，无论臭氧浓度如何，联苯菊酯残留的降解在处理8 h后达到最大。2.5 mg L−1处理的稻谷对联苯菊酯的降解率为71.28%，而5 mg L−1处理的稻谷对联苯菊酯的降解率为82.18%。臭氧处理导致形成2-甲基-3-联苯基甲醇（m/z 165、179、180和198），通常被称为bp醇，在所有臭氧化豆样品中被确定为联苯菊酯的可能降解产物。臭氧化过程没有引起谷物品质参数的显着变化，突出了臭氧作为豆类收获后管理的可行和可持续技术的潜力。

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引用次数: 0

Meat superchilling monitoring by NIR: penetration limits and multivariate charts 近红外监测肉类过冷：渗透极限和多元图表

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

Food Control

Pub Date : 2025-11-21 DOI: 10.1016/j.foodcont.2025.111861

Irene Locatelli, Silvia Grassi

Near-infrared spectroscopy offers promising non-destructive monitoring for food processing, but its effectiveness depends on both signal penetration and real-time detection of physiochemical changes. Therefore, this study investigates three key aspects of NIR application in meat superchilling: (i) assessing the thermal stability of the MicroNIR device under process conditions, (ii) evaluating the penetration depth of NIR signal in pork, beef and chicken tissues, and (iii) developing multivariate statistical control charts (MSCC) to monitor freezing dynamics through water-related spectral changes.

Penetration depth was assessed by placing meat slices (2.5–30 mm) between polypropylene and a MicroNIR sensor, determining the maximum detectable depth. In a parallel experiment, cubed meat samples (30 × 30 × 30 mm) underwent controlled superchilling with spectra collected every 2 min and analysed through principal component analysis (PCA) and aquaphotomics.

The MicroNIR demonstrated signal stability under varying temperature conditions, confirming its suitability for in-line monitoring. Results showed NIR penetrates up to 5 mm under refrigeration conditions, with reduced effectiveness under freezing. However, this was enough to detect the thin frozen surface layer characteristic of superchilling. Spectral variations during the process showed consistent trends, particularly in the water-related band. PCA highlighted key water phase transitions, while aquagrams mapped water structuring. MSCCs based on PCA and aquaphotomic markers reliably identified superchilling start and end in real time, closely matching temperature-based references.

This work not only clarifies the effective penetration limits of NIR in refrigerated and frozen muscle tissues, but also proposes a robust, automatable strategy for process monitoring based on the spectral behaviour of water.

近红外光谱技术为食品加工过程的无损监测提供了良好的前景，但其有效性取决于信号穿透和对理化变化的实时检测。因此，本研究探讨了近红外在肉类超冷中的三个关键方面：(1)评估微红外装置在工艺条件下的热稳定性；(2)评估近红外信号在猪肉、牛肉和鸡肉组织中的渗透深度；(3)开发多元统计控制图（MSCC），通过与水相关的光谱变化来监测冷冻动态。通过在聚丙烯和微红外传感器之间放置肉片（2.5-30 mm）来评估穿透深度，确定最大可探测深度。平行实验中，肉块（30 × 30 × 30 mm）受控过冷，每2 min采集一次光谱，通过主成分分析（PCA）和水光组学进行分析。MicroNIR在不同温度条件下表现出信号稳定性，证实了其在线监测的适用性。结果表明，在制冷条件下，近红外穿透达5毫米，在冷冻条件下，效果降低。然而，这足以检测到超低温特征的薄冻结表面层。在此过程中，光谱变化表现出一致的趋势，特别是在与水有关的波段。PCA强调了关键的水相变，而方格图则映射了水的结构。基于PCA和aquapotomic标记的MSCCs可靠地实时识别过冷开始和结束，密切匹配基于温度的参考。这项工作不仅阐明了近红外在冷藏和冷冻肌肉组织中的有效渗透限制，而且还提出了一种基于水的光谱行为的鲁棒、自动化的过程监测策略。

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引用次数: 0

Integrative culture-based and 16S rRNA microbiome analysis combined with on-site temperature evaluation to enhance safety management of salt-fermented octopus and clams 基于培养和16S rRNA的微生物组分析结合现场温度评价加强盐发酵章鱼和蛤的安全管理

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

Food Control

Pub Date : 2025-11-21 DOI: 10.1016/j.foodcont.2025.111852

Ki Won Lee , Young Hoon Lee , Yun O , Hea Yeon Han , Ga-Hee Ban , Min Suk Rhee , Sun Ae Kim , Tae Jin Cho

Salt-fermented octopus and clams are representative ready-to-eat raw seafood side-dishes consumed year-round across various distribution channels. Since high salinity and fermentation are perceived as safe, there is often insufficient attention paid to microbial control. This study assessed the microbial quality of commercial products by analyzing temperature profiles, contamination levels, and microbiome dynamics. Seasonal and distributional factors were considered as key environmental variables to examine their impact on microbial quality heterogeneity. A total of 115 salt-fermented seafood samples were collected from three distribution channels (local market, market, online) across four seasons. Variations in temperature and microbial contamination, including aerobic plate counts (APC), coliforms, and foodborne pathogens such as Escherichia coli, were identified across samples. Microbial diversity was analyzed via 16S rRNA gene sequencing. Numerous samples exceeded recommended temperature thresholds, particularly during the summer season, indicating frequent temperature abuse that directly influenced microbial community composition and diversity. Temperature abuse revealed a gap between food safety policy and on-site practices. APC ranged 3–4 log CFU/g, and coliform counts were detected in fall samples from local markets. In the case of the qualitative analysis, only E. coli was detected from local market samples in fall. Microbiome analysis revealed distinct seasonal and channel-specific shifts, with Leuconostocaceae dominant in octopus and Moraxellaceae and Halomonadaceae in clams, reflecting differing fermentation and environmental adaptations. The findings of this study regarding the distinct microbial profiles according to season and distribution channels provide practical guidance for developing risk management strategies optimized for the determinant factors of microbial heterogeneity.

盐发酵章鱼和蛤蜊是具有代表性的即食生海鲜配菜，全年在各种分销渠道销售。由于高盐度和发酵被认为是安全的，因此对微生物控制的关注往往不够。本研究通过分析温度分布、污染水平和微生物组动态来评估商业产品的微生物质量。以季节和分布因素为主要环境变量，考察其对微生物质量异质性的影响。通过三个销售渠道（当地市场、市场、网络）四季采集盐发酵海产品样品115份。在样品中发现了温度和微生物污染的变化，包括好氧平板计数（APC）、大肠菌群和大肠杆菌等食源性病原体。通过16S rRNA基因测序分析微生物多样性。许多样品超过了建议的温度阈值，特别是在夏季，表明频繁的温度滥用直接影响了微生物群落的组成和多样性。温度滥用暴露了食品安全政策与现场实践之间的差距。APC范围为3-4 log CFU/g，在当地市场的秋季样本中检测到大肠菌群计数。在定性分析中，秋季仅在当地市场样本中检测到大肠杆菌。微生物组分析显示出明显的季节性和通道特异性变化，章鱼中Leuconostocaceae占优势，蛤蜊中Moraxellaceae和Halomonadaceae占优势，反映了不同的发酵和环境适应。根据季节和分销渠道的不同，研究结果为制定针对微生物异质性决定因素优化的风险管理策略提供了实践指导。

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引用次数: 0

Chicken freshness detection method based on integrated intelligent indicator film and improved CNN 基于集成智能指示膜和改进CNN的鸡肉新鲜度检测方法

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

Food Control

Pub Date : 2025-11-20 DOI: 10.1016/j.foodcont.2025.111860

Jing He , Zhipeng Ouyang , Changfan Zhang , Danfei Liu

Traditional food expiration labels cannot reflect the real-time freshness status of meat products, leading to food safety risks and economic losses. This study proposes a chicken freshness detection method that integrates intelligent indicator films with an improved convolutional neural network (ESD-YOLOv8). The indicator film design employs UiO-66 and UiO-66-Br metal–organic frameworks (MOFs) as carriers, combined with natural anthocyanins and chitosan-PVA (CS-PVA) biodegradable matrix. The network architecture introduces three key modules: (1) Deformable Attention Enhanced Bottleneck (DAEB) module with deformable attention mechanisms to adaptively adjust receptive fields for precise color gradient detection; (2) Spatial Grouped Attention Fusion Pyramid Module (SGAFPM); (3) Optimized detection head for improved recognition accuracy. This method provides a non-invasive, rapid, and low-cost technical solution for food safety monitoring.

传统的食品过期标签不能实时反映肉制品的新鲜度状况，造成食品安全风险和经济损失。本研究提出了一种将智能指示膜与改进卷积神经网络（sd - yolov8）相结合的鸡肉新鲜度检测方法。指示膜设计采用UiO-66和UiO-66- br金属有机骨架（MOFs）为载体，结合天然花青素和壳聚糖- pva （CS-PVA）可生物降解基质。该网络架构引入了三个关键模块：(1)可变形注意力增强瓶颈（DAEB）模块，该模块具有可变形注意力机制，可自适应调整接受域，以实现精确的颜色梯度检测；(2)空间分组注意融合金字塔模块（SGAFPM）；(3)优化检测头，提高识别精度。该方法为食品安全监测提供了一种无创、快速、低成本的技术解决方案。

引用次数: 0