Food Control最新文献_第4页

Prevalence, antimicrobial resistance and biofilm formation of Helicobacter pullorum isolated from chicken products intended for human consumption 从供人食用的鸡肉产品中分离出的白痢幽门螺杆菌的流行、耐药性和生物膜形成

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-21 DOI: 10.1016/j.foodcont.2026.112005

Miguel García-Ferrús, Ana González Pellicer, María A. Ferrús

Helicobacter pullorum is considered an emerging pathogen of zoonotic transmission, most likely due to the consumption of contaminated chicken meat. However, little is known about its prevalence in food that reaches the consumer, its virulence and resistance to antibiotics, which are relevant data to establish control measures and improve food safety. Thus, the aim of this work was to determine the prevalence of H. pullorum in chicken meat and other chicken products marketed in our geographical area, characterize the antibiotic susceptibility pattern of the isolates and study their ability to form biofilms.

A total of 150 chicken samples (30 breasts, 30 gizzards, 45 carcasses and 45 livers) acquired in 30 butcher shops in the city of Valencia (Spain) were analyzed, directly and after enrichment, by culture, PCR and in situ fluorescent hybridization. Overall, the presence of H. pullorum was detected in 81 out of 150 (54 %; CI 95 % = 46.02, 61.77) commercial chicken products by at least one of the different detection techniques. H. pullorum was cultured from 45 samples (30 %) and 20 isolates were obtained.

Most isolates were sensitive to chloramphenicol (100 %), gentamicin (80 %), ceftazidime (80 %), ampicillin and cephalothin (70 %). All of them showed resistance to at least one antibiotic, with resistance to ciprofloxacin and tetracycline being the most frequent (90 % of strains), followed by metronidazole (80 %), clarithromycin (60 %), amoxicillin, erythromycin and sulfamethoxazole-trimethoprim (50 %). Nine out of the 10 isolated strains (90 %) were multidrug-resistant. In addition, all the strains showed “moderate” to “strong” ability to form biofilms under optimal growth conditions.

In conclusion, in this study we have detected significant levels of H. pullorum contamination in chicken meat and other retail chicken products, indicating that it is very likely that this microorganism reaches humans through the consumption of undercooked poultry products. The high rates of antibiotic resistance, and the fact that all the tested strains had the ability to form biofilms highlight the need to further investigate the risk that this microorganism poses to food safety.

幽门螺杆菌被认为是一种新兴的人畜共患传播病原体，最有可能是由于食用受污染的鸡肉。然而，人们对其在到达消费者的食品中的流行程度、毒力和对抗生素的耐药性知之甚少，而这些是建立控制措施和改善食品安全的相关数据。因此，这项工作的目的是确定鸡白痢杆菌在我们地理区域销售的鸡肉和其他鸡肉产品中的流行程度，表征分离物的抗生素敏感性模式并研究它们形成生物膜的能力。本文采用培养、PCR和原位荧光杂交的方法，对西班牙巴伦西亚市30家肉店采集的150只鸡标本（30只胸、30只胗、45只胴体和45只肝脏）进行了直接和富集后的分析。总体而言，通过至少一种不同的检测技术，150种商业鸡肉产品中有81种（54%;CI 95% = 46.02, 61.77）检测到白痢杆菌的存在。从45份样品（30%）中培养出白痢菌，分离得到20株。大多数菌株对氯霉素（100%）、庆大霉素（80%）、头孢他啶（80%）、氨苄西林和头孢菌素（70%）敏感。所有菌株均对至少一种抗生素耐药，以环丙沙星和四环素耐药最多（90%），其次是甲硝唑（80%）、克拉霉素（60%）、阿莫西林、红霉素和磺胺甲恶唑-甲氧苄啶（50%）。10株分离菌株中有9株（90%）具有多重耐药。此外，所有菌株在最佳生长条件下均表现出“中等”至“强”的生物膜形成能力。总之，在这项研究中，我们在鸡肉和其他零售鸡肉产品中检测到大量的白痢杆菌污染，这表明这种微生物很可能通过食用未煮熟的家禽产品到达人类。抗生素耐药率高，所有测试菌株都具有形成生物膜的能力，这一事实突出了进一步调查这种微生物对食品安全构成的风险的必要性。

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引用次数: 0

Are squid rings made from squids? Amplicon-sequencing HTPS method to identify cephalopod species in processed squid products 鱿鱼圈是用鱿鱼做的吗？扩增子测序HTPS方法鉴定鱿鱼加工产品中头足类动物种类

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-02-11 DOI: 10.1016/j.foodcont.2026.112028

Carmen G. Sotelo, Ana Sanchez, Begoña Correa, Marta Perez Testa, Ricardo I. Perez-Martín

Cephalopods are widely consumed marine species, yet their fisheries remain poorly regulated, and species-specific catch data are often unavailable. Although a variety of processed squid products are available on the market, frozen squid rings and pieces are among the most popular in the EU and other countries worldwide. This study aimed to assess the diversity of cephalopod species in these processed squid products sold in the Spanish market and to evaluate their compliance with EU labelling regulations. We analysed the labelling and species composition of 63 commercial products by examining their adherence to EU labelling requirements and identifying the cephalopod species present in them by using a metabarcoding approach based on High Throughput Sequencing (HTS). While mislabelling rates were relatively low (11.1%), we observed a high diversity of commercial names that could mislead consumers. Products labelled simply as “squid” included species from both the Loliginidae and Ommastrephidae families, with 50% containing Jumbo flying squid (Dosidicus gigas). These findings underscore the need for clearer labelling to ensure transparency and promote sustainable seafood consumption.

头足类动物是被广泛消费的海洋物种，但它们的渔业仍然缺乏监管，而且往往无法获得特定物种的捕捞数据。虽然市场上有各种各样的加工鱿鱼产品，但冷冻鱿鱼环和鱿鱼片在欧盟和世界其他国家最受欢迎。本研究旨在评估在西班牙市场上销售的这些加工鱿鱼产品中头足类物种的多样性，并评估其是否符合欧盟标签法规。我们分析了63种商业产品的标签和物种组成，检查了它们对欧盟标签要求的遵守情况，并使用基于高通量测序（HTS）的元条形码方法鉴定了其中存在的头足类物种。虽然误标率相对较低（11.1%），但我们观察到商业名称的多样性很高，可能会误导消费者。被简单标记为“鱿鱼”的产品包括小鱿鱼科和大鱿鱼科，其中50%含有巨型飞鱿鱼（Dosidicus gigas）。这些发现强调需要更清晰的标签，以确保透明度和促进可持续的海产品消费。

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引用次数: 0

Dual H–O isotope tracing of oxidized triacylglycerols in triolein (180°C): mechanisms and control-oriented monitoring indicators 氧化三甘油酯在三油酸（180°C）中的双H-O同位素示踪：机制和面向控制的监测指标

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-14 DOI: 10.1016/j.foodcont.2026.111972

Yiting Duan , Weidong Su , Xinru Deng , Chongyang Liu , Qi Li , Yuan Gao , Xiuzhu Yu

Oxidized triacylglycerols (OxTGs) formed during frying degrade oil quality and raise safety concerns. To resolve oxygen provenance under frying-like conditions, a dual hydrogen–oxygen stable-isotope tracing design (D₂O, H₂¹⁸O, ¹⁸O₂) was applied to triolein heated at 180 °C for 0–4 h under 3 atm: natural air (NA) + H₂O, synthetic air (SA)–¹⁶O₂ + H₂¹⁸O, and SA–¹⁸O₂ + D₂O. Diagnostic fragment ions revealed five triacylglycerols and eight OxTGs dominated by hydroperoxide (–OOH) and hydroxyl (–OH) functionalities, while isotopologue ratios (M+1–M+4)/M quantified label incorporation. Pronounced enrichment occurred only under SA–¹⁸O₂ + D₂O, particularly for hydroxylated OxTGs; ratios remained comparatively stable in NA + H₂O and SA–¹⁶O₂ + H₂¹⁸O, consistent with water acting primarily as a kinetic modulator of hydroperoxide turnover and interfacial processes rather than as a direct oxygen donor to OxTGs.The labeling pattern demonstrates that oxygen incorporated into OxTGs derives primarily from molecular oxygen (O₂). Mechanistically grounded process controls that limit oxygen availability—such as vacuum or otherwise deaerated frying—are therefore expected to suppress OxTG formation. For decision-ready surveillance and oil-turnover management, an integrated indicator panel is recommended, combining total polar compounds (TPC), sentinel glycerol-core aldehydes (e.g., 9-oxo/10-oxo species), and representative –OOH/–OH OxTGs. Collectively, these findings clarify OxTG formation pathways and provide a practicable basis for risk-informed quality and safety control of frying oils.

在油炸过程中形成的氧化三甘油酯（oxtg）会降低油的质量，并引起安全问题。为了在类似煎炸的条件下确定氧的来源，采用双氢氧稳定同位素示踪设计（D2O, H218O, 18O2）对三油醇在180℃、3atm下加热0-4 h：天然空气(NA) + H2O、合成空气(SA) -16O2 + H218O和SA - 18O2 + D2O。诊断片段离子显示5种三酰基甘油和8种以过氧化氢（-OOH）和羟基（-OH）官能团为主的oxtg，而同位素比(M+ 1-M +4)/M定量标记合并。只有在SA-18O2 + D2O条件下才会发生明显的富集，特别是羟基化的OxTGs；NA + H2O和SA-16O2 + H218O的比例保持相对稳定，这与水主要作为过氧化氢转换和界面过程的动力学调节剂而不是oxtg的直接供氧体相一致。标记模式表明，氧结合到OxTGs主要来自分子氧（O2）。机械接地过程控制限制氧气的可用性，如真空或其他脱氧油炸，因此有望抑制氧化甘油的形成。为了便于决策监测和油周转率管理，建议使用综合指示面板，结合总极性化合物（TPC）、前驱甘油核心醛（例如，9-氧/10-氧）和代表性的-OOH / -OH OxTGs。总的来说，这些发现阐明了OxTG的形成途径，并为煎炸油的风险知情质量和安全控制提供了可行的基础。

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引用次数: 0

Temperature-dependent effects of preheating on the freeze-thaw stability of non-fermented dough: Multi-scale structural changes in gluten and starch 预热对非发酵面团冻融稳定性的温度依赖性：面筋和淀粉的多尺度结构变化

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-19 DOI: 10.1016/j.foodcont.2026.111993

Yingman Xie, Haimeng Zhu, Zihaocheng Wang, Qinxiu Chen, Xiangwei Chen, Hongfei Fu, Yequn Wang, Zhenna Zhang, Yunyang Wang

Repeated freeze-thaw (FT) cycles deteriorate the quality of frozen dough by disrupting the structural integrity of gluten and starch macromolecules. This study systematically investigated the effects of preheating temperatures (45 °C–65 °C) and FT cycles (0–8) on the quality and macromolecular characteristics of non-fermented dough to identify the optimal temperature window and elucidate the underlying mechanisms. The results demonstrated that while all doughs exhibited a degradation in textural and rheological properties with increasing FT cycles, a distinct temperature-dependent effect was evident. Preheating at 50 °C–55 °C proved more effective in mitigating dough degradation, outperforming treatment at 45 °C, whereas treatments at 60 °C and 65 °C resulted in significant quality loss. The enhancement mechanism was primarily attributed to the optimal preheating (50 °C–55 °C), which reinforced the gluten network by promoting disulfide bond formation, evidenced at the initial state (FT-0) by increased glutenin macropolymer (GMP) content and decreased free sulfhydryl (-SH) levels compared to the control. This reinforced matrix restricted water mobility and physically hindered starch recrystallization during FT cycles. This research elucidates the temperature-dependent mechanism by which moderate thermal pretreatment enhances the FT stability of non-fermented dough, establishing a clear structure-function relationship for gluten and starch macromolecules. Moreover, it provides a scientific basis for innovative strategies aimed at improving frozen dough quality and facilitating the development of new frozen flour products.

反复的冻融循环会破坏面筋和淀粉大分子的结构完整性，从而降低冷冻面团的质量。本研究系统研究了预热温度（45°C - 65°C）和FT循环（0-8）对非发酵面团质量和大分子特性的影响，以确定最佳温度窗口并阐明其潜在机制。结果表明，虽然随着FT循环次数的增加，所有面团的质地和流变性能都有所下降，但明显存在明显的温度依赖效应。50°C - 55°C的预热被证明在缓解面团降解方面更有效，优于45°C的处理，而60°C和65°C的处理会导致明显的质量损失。增强机制主要归因于最佳预热（50°C - 55°C），通过促进二硫键的形成来增强面筋网络，在初始状态（FT-0）与对照相比，增加了谷蛋白大聚合物（GMP）含量，降低了游离巯基（-SH）水平。这种增强的基质限制了水的流动性，并在物理上阻碍了淀粉在FT循环中的再结晶。本研究阐明了适度热预处理提高非发酵面团FT稳定性的温度依赖机制，明确了面筋和淀粉大分子的结构-功能关系。为提高冷冻面团质量和开发新型冷冻面粉产品的创新策略提供了科学依据。

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引用次数: 0

Effect of electron-beam generated X-ray treatment combined with active coating on postharvest storage quality of Agaricus bisporus 电子束生成x射线处理联合活性包衣对双孢蘑菇采后贮藏品质的影响

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-21 DOI: 10.1016/j.foodcont.2026.111994

Yuanyuan Zhong , Yuan Cui , Jiangtao Yu , Ziyuan Liu , Ji Ma , Junqing Bai , Huaide Xu , Mei Li

In this study, an active coating solution based on citrus pectin loaded with Zanthoxylum Bungeanum essential oil nanoemulsions (NC) was developed and combined with electron beam generated X-ray (EBGX) technology to investigate the changes of this treatment on the post-harvest storage quality of Agaricus bisporus when stored at 15 °C for 15 days. The results demonstrated that the application of EBGX in conjunction with NC (EBGX-NC) was effective in preserving the post-harvest appearance quality of A. bisporus, as compared to the CK group. A. bisporus treated with EBGX-NC exhibited a minimum respiration rate (6.9 mg kg⁻¹ h⁻¹) and browning index (26.3),as well as a maximum firmness (9.4 N) at 15 d. Moreover, the number of Pseudomonas spp. on A. bisporus were prominently decreased by 52.5 % in EBGX-NC when comparied to CK group on day 0. Concurrently, the EBGX-NC treatment proved efficacious in maintaining the total phenolic content, free radical scavenging activity, and enzymatic activity of mushrooms. The present study demonstrated the efficacy of EGBX-NC treatment on A. bisporus, extending its shelf-life. These findings may offer a scientific basis for enhancing the postharvest quality of other mushrooms.

本研究以柑橘果胶为基础，制备了一种负载花椒精油纳米乳（NC）的活性包衣液，并结合电子束生成x射线（EBGX）技术，研究了该处理对双孢蘑菇在15℃条件下贮藏15 d后贮藏品质的影响。结果表明，与对照相比，EBGX与NC （EBGX-NC）联合施用能有效地保持双孢菇采后的外观品质。15 d时，EBGX-NC处理双孢单胞菌的呼吸速率最低（6.9 mg kg−1 h−1），褐变指数最低（26.3），硬度最高（9.4 N）。第0 d时，EBGX-NC处理双孢单胞菌的数量较CK组显著减少52.5%。同时，EBGX-NC处理在维持蘑菇总酚含量、自由基清除活性和酶活性方面被证明是有效的。本研究证实了EGBX-NC处理双孢酵母的有效性，延长了双孢酵母的保质期。这些发现可为提高其他蘑菇采后品质提供科学依据。

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引用次数: 0

One-pot aptananosensor using SERS nanotags for dual-pathogen capture, separation, and detection in food samples 使用SERS纳米标签的单锅aptananosensor用于食品样品中的双病原体捕获、分离和检测

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-21 DOI: 10.1016/j.foodcont.2026.111984

Sruti Chattopadhyay , Sovan Dey , Harpal Singh , Sachin Kumar

A single pathogen species can contaminate food; however, it is more common that multiple pathogens contribute to rapid food spoilage and outbreaks of foodborne illnesses. These concerns have led scientists to explore the development of advanced, rapid and sensitive methods for detecting multiple food contaminants, aiming to ensure both food safety and public health. In the present study, a rapid and sensitive one-pot sensor system for multi-pathogen detection was developed by integrating (i) multi-aptamer functionalized polymeric magnetic nanospheres for capture and separation of multi pathogens, (ii) gold nanoparticles (AuNPs) modified with pathogen-specific aptamers and Raman reporter molecules (MPY and DTNB) to create a surface-enhanced Raman scattering (SERS) aptananosensor for multi-pathogen detection and (iii) developing 3D SERS substrate achieving higher signal intensity. Upon binding with pathogens (S. aureus and S. typhimurium) in solution, these nanotags produce sandwich of capture-pathogen-SERS-aptaprobe detector complexes and provide distinctive and highly sensitive Raman signals, allowing for multi-pathogen identification through SERS. The developed aptananosensor achieved limit of detection (LOD) of 12 and 9 cells/mL for S. aureus and S. typhimurium respectively, values considerably lower than those reported in the literature and significantly less than the clinical threshold (10⁵ CFU/mL), highlighting its sensitivity and effectiveness. Recovery of pathogen test from various food samples revealed efficiency above 85 % suggesting good reliability and accuracy of the proposed one-pot aptananosensor system. The comprehensive results from capturing, separation, binding, specificity, and recovery study supported the potential of developed multiplex capture and SERS-based aptananosensor in assessing dual pathogen detection in food.

一种病原体可以污染食物；然而，更常见的是多种病原体导致食物快速变质和食源性疾病的爆发。这些担忧促使科学家们探索开发先进、快速、灵敏的检测多种食品污染物的方法，旨在确保食品安全和公众健康。在本研究中，通过集成多适体功能化聚合物磁性纳米球，开发了一种快速灵敏的多病原体检测单锅传感器系统，用于捕获和分离多病原体；（ii）用病原体特异性适配体和拉曼报告分子（MPY和DTNB）修饰金纳米颗粒（AuNPs），以创建用于多病原体检测的表面增强拉曼散射（SERS） aptananosensor; （iii）开发具有更高信号强度的3D SERS底物。在溶液中与病原体（金黄色葡萄球菌和鼠伤寒沙门氏菌）结合后，这些纳米标签产生捕获-病原体-SERS-适体探针探测器复合物的三明治，并提供独特且高度敏感的拉曼信号，允许通过SERS识别多种病原体。该传感器对金黄色葡萄球菌和鼠伤寒沙门氏菌的检出限（LOD）分别为12和9个细胞/mL，远低于文献报道，也明显低于临床阈值（105 CFU/mL），突出了其敏感性和有效性。对各种食品样品的病原菌检测回收率达到85%以上，表明该系统具有良好的可靠性和准确性。捕获、分离、结合、特异性和回收率研究的综合结果支持了多重捕获和基于sers的aptananosensor在评估食品中双重病原体检测中的潜力。

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引用次数: 0

A carboxymethyl cellulose-based hydrogel sensor that can monitor surface compressive force and blue light-activated antibacterial properties in real time, used for preserving loquats 一种基于羧甲基纤维素的水凝胶传感器，可以实时监测表面压缩力和蓝光激活的抗菌性能，用于保存枇杷

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-02-05 DOI: 10.1016/j.foodcont.2026.112009

Yuluo Zheng , Qi Mo , Xuyang Lu, Jianming Lin, Jiaxin Cai, Shuang Tian, Yingying Yang, Zehao Huang, Chongxing Huang, Lijie Huang

This study develops a novel self-monitoring hydrogel via UV-initiated crosslinking of carboxymethyl cellulose (CMC) with silver nanowires(AgNW) and curcumin-β-cyclodextrin (CUR-β-CD), aimed to prolong loquat shelf life. Structural and morphological analysis indicates that hydrogels exhibit stable porous network structures and outstanding mechanical properties when CMC/AgNW/CaCl₂/cellulose nanofibers (MICCA) are added at concentrations of 0.54 g, 0.8 mL, 1 mL, and 1.9 g, respectively. These hydrogels demonstrate a hardness of 60.67 N (a 338% increase) and a rebound elasticity of 3.943 mm. The hydrogel exhibited pH-dependent swelling(30.12% at pH = 5; 66.85% at pH = 9)and thermal stability(29.46% residue at 800 °C). Notably, the material integrates silver nanowires (AgNWs) at an optimal content of 0.016% to construct a piezoresistive sensing unit with a gauge factor of 3.59. It also combines with curcumin-β-cyclodextrin (CUR-β-CD) inclusion complexes at 0.2%, which are activated by blue light to realize efficient photodynamic antimicrobials, achieving inhibition rates of 92.28% and 95.14% against E. coli and Listeria monocytogenes, respectively. This system significantly improves the preservation performance of loquat, extending its shelf-life by 6 days compared to the control group. This dual-function system integrates mechanical-force sensing with on-demand antimicrobial action, offering an active strategy for intelligent fruit preservation.

本研究利用银纳米线（AgNW）、姜黄素-β-环糊精（CUR-β-CD）与羧甲基纤维素（CMC）交联制备了一种新型自监测水凝胶，旨在延长枇杷的保质期。结构和形态分析表明，当CMC/AgNW/CaCl2/纤维素纳米纤维（MICCA）分别加入浓度为0.54 g、0.8 mL、1 mL和1.9 g时，水凝胶具有稳定的多孔网络结构和优异的力学性能。这些水凝胶的硬度为60.67 N（增加338%），回弹弹性为3.943 mm。水凝胶在pH = 5时溶胀率为30.12%，在pH = 9时溶胀率为66.85%，在800℃时溶胀率为29.46%。值得注意的是，该材料集成了银纳米线（AgNWs），其最佳含量为0.016%，构建了一个测量因子为3.59的压阻传感单元。并与姜黄素-β-环糊精（CUR-β-CD）包合物结合，在蓝光下激活，实现高效的光动力抗菌，对大肠杆菌和单核增生李斯特菌的抑制率分别为92.28%和95.14%。该系统显著提高了枇杷的保鲜性能，与对照组相比，枇杷的保鲜期延长了6天。这种双功能系统集成了机械力传感和按需抗菌作用，为智能水果保存提供了一种积极的策略。

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引用次数: 0

Self-supporting Zein nanofibrous membrane for targeted detoxification of zearalenone in wheat beer 自支撑玉米蛋白纳米纤维膜对小麦啤酒中玉米赤霉烯酮的靶向解毒作用

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-31 DOI: 10.1016/j.foodcont.2026.112024

Yuanyuan Huang , Yuanhang Huang , Wenhui Li , Tianying Lu

Zearalenone (ZEN) is an estrogenic mycotoxin that widely contaminates cereals and their products, developing efficient and targeted ZEN removal technologies in food matrices is of significant importance. In this study, a self-supporting three-dimensional Zein nanofibrous membrane was successfully prepared via electrospinning, and its adsorption performance and mechanism for ZEN were systematically evaluated. The results indicated that the material exhibits excellent adsorption performance and remarkable selectivity for ZEN. Under optimized conditions, the maximum equilibrium adsorption capacity for ZEN reached 0.48 mg/g Competitive adsorption experiments in a coexisting system containing ZEN, aflatoxin B₁ and patulin further confirmed its high selectivity for targeted detoxifying ZEN. Further continuous-flow experiments were designed to evaluate the ZEN removal performance of Zein nanofibrous membranes in a real beer matrix. The membranes maintained a detoxification rate of 90.48% for ZEN without significantly affecting the key quality parameters of the beer, demonstrating its promising application potential in complex food matrices. This study provides theoretical and technical support for the targeted detoxification of ZEN from food using Zein, and opens new avenues for the application of fully bio-based membranes in food contamination control.

玉米赤霉烯酮（ZEN）是一种广泛存在于谷物及其制品中的雌激素性真菌毒素，开发高效、有针对性的食品基质中ZEN的去除技术具有重要意义。本研究通过静电纺丝法制备了自支撑型三维玉米蛋白纳米纤维膜，并对其吸附ZEN的性能和机理进行了系统评价。结果表明，该材料对ZEN具有良好的吸附性能和选择性。在优化条件下，ZEN的最大平衡吸附量达到0.48 mg/g，在ZEN、黄曲霉毒素B1和棒曲霉素共存体系中的竞争吸附实验进一步证实了其对ZEN的靶向解毒的高选择性。设计了进一步的连续流实验来评估玉米蛋白纳米纤维膜在真实啤酒基质中的ZEN去除性能。该膜对ZEN的解毒率为90.48%，且对啤酒的关键质量参数没有显著影响，显示了其在复杂食品基质中的应用潜力。本研究为利用玉米蛋白脱毒食品中ZEN提供了理论和技术支持，为全生物基膜在食品污染控制中的应用开辟了新的途径。

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引用次数: 0

Prevalence and survival of Escherichia coli during onion production and postharvest storage: Influence of soil amendment, field curing, and storage temperature 洋葱生产和采后贮藏过程中大肠杆菌的流行和存活：土壤改良、田间养护和贮藏温度的影响

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-02-10 DOI: 10.1016/j.foodcont.2026.112038

Charles B. Appolon , Cameron A. Bardsley , Karuna Kharel , Laurel L. Dunn , Michelle D. Danyluk , Keith R. Schneider

Biological soil amendments of animal origin (BSAAO) can introduce foodborne pathogens into vegetable production soils and are frequently applied during onion production, a commodity associated with multiple foodborne outbreaks in recent years. This study assessed the prevalence of Escherichia coli (E. coli) on onions grown in heat-treated poultry pellets (HTPP) amended plots, its survival during field curing, and the influence of temperature on its survival during subsequent storage. Vidalia onion seedlings were transplanted into E. coli inoculated field plots that were either unamended or amended with HTTP. E. coli populations in the field plots were monitored through harvest (133 days) and after a 14-day field curing period. Inoculated onions were stored at 20 and 30 °C and sampled at pre-determined time points (0-96 h) to assess survival. Samples were enumerated for E. coli using standard plating and most probable number (MPN) methods, followed by enrichment for confirmation. Onions from HTPP-amended plots had a significantly higher prevalence of E. coli (80.00%) at harvest compared to onions in unamended plots (13.33%) (p = 0.0007), as determined by Fisher's exact test. Curing significantly reduced E. coli prevalence on the onions in HTPP plots from 80.00% to 6.67% (p = 0.0001). Storage temperature, time and their interaction significantly influenced E. coli reduction (p < 0.05), with a faster die-off at 30 °C than at 20 °C. These suggest that higher temperatures can favor a faster E. coli decline on onions over time.

动物源性生物土壤改良剂（BSAAO）可将食源性病原体引入蔬菜生产土壤，并经常在洋葱生产过程中使用，洋葱是近年来与多起食源性疫情有关的商品。本研究评估了在热处理家禽颗粒（HTPP）改良的地块中生长的洋葱中大肠杆菌（E. coli）的流行程度，其在田间腌制期间的存活情况，以及温度对其在后续储存期间存活的影响。将洋葱幼苗移栽到大肠杆菌接种的田块中，这些田块有未经HTTP修饰的田块和经过HTTP修饰的田块。通过收获（133天）和14天的田间养护期监测田间地块的大肠杆菌种群。接种后的洋葱在20°C和30°C保存，并在预先确定的时间点（0-96 h）取样，以评估存活情况。采用标准电镀法和最可能数法（MPN）对大肠杆菌样品进行计数，然后进行富集确认。经Fisher精确检验，htpp改良的洋葱收获时大肠杆菌感染率（80.00%）显著高于未改良的洋葱（13.33%）（p = 0.0007）。腌制显著降低了HTPP地块洋葱的大肠杆菌感染率，从80.00%降至6.67% （p = 0.0001）。储存温度、时间及其相互作用显著影响大肠杆菌的减少（p < 0.05），在30°C下比在20°C下死亡更快。这表明，随着时间的推移，较高的温度有利于大肠杆菌在洋葱上更快地下降。

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引用次数: 0

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 : 2026-06-01 Epub 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。

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引用次数: 0