Food Control最新文献_第4页

Characterization of volatile aroma profiles and identification of key stale odorants in albino green tea during accelerated shelf-life storage 白化绿茶加速贮藏过程中挥发性香气特征及主要陈腐气味的鉴定

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

Food Control

Pub Date : 2026-01-12 DOI: 10.1016/j.foodcont.2026.111971

Yi-Ming Yang , Bin-Hui Liao , Jin-Miao Zhao , Ying-Gou Zhao , Xiao-Gan Chen , Wen-Han Fan , Li-Qing Mei , Si-Qi Zhang , Hao-Wei Guo , Shu-Ying Gong , Jing-Fei Zhang , Fang-Yuan Fan

Albino green tea, a premium tea product characterized by delicate fresh-green aroma profile, demonstrates pronounced vulnerability to quality deterioration during storage. While temperature and duration are known to impact tea stability, the precise mechanisms governing aroma alteration and the key volatile compounds responsible for stale odor development remain poorly characterized. This systematic investigation elucidates the critical storage parameters and identifies the principal volatile organic compounds (VOCs) associated with sensory deterioration in albino green tea during prolonged storage. As results, elevated temperature is confirmed to be important factor for development of stale odor in albino green tea during storage. Accelerated shelf-life testing indicated that shelf-life of 160 days for storage at temperature of 30 °C, 80 days for storage at 40 °C. According to the Q₁₀ model, Q₁₀ = 2.0 was calculated, and the theoretical shelf life was predicted to be 320 days under 20 °C conditions. A total of 18 volatile compounds were identified as key contributors to the stale odor in albino green tea during storage, including alcohols, alkanes, ketones, aldehydes, pyrroles and derivatives, esters and furans. These stale-associated volatiles display characteristic fruity, sweet, waxy and woody notes, which originated primarily through pathways of glycoside hydrolysis, carotenoids degradation, Maillard reaction and lipid oxidation.

白化绿茶是一种优质的茶叶产品，其特点是具有细腻的鲜绿色香气，在储存过程中容易出现品质劣化。虽然已知温度和持续时间会影响茶叶的稳定性，但控制香气变化的确切机制和负责陈腐气味发展的关键挥发性化合物的特征仍然很差。本系统的研究阐明了白化绿茶在长期储存过程中的关键贮藏参数，并确定了与感官退化相关的主要挥发性有机化合物（VOCs）。结果表明，温度升高是白化绿茶贮藏过程中产生陈腐气味的重要因素。加速保质期测试表明，在30°C条件下的保质期为160天，在40°C条件下的保质期为80天。根据Q10模型，计算出Q10 = 2.0，在20℃条件下，预测其理论保质期为320天。共有18种挥发性化合物被确定为白化绿茶在储存过程中变质气味的主要贡献者，包括醇类、烷烃、酮类、醛类、吡咯及其衍生物、酯类和呋喃类。这些与变质有关的挥发物表现出典型的果味、甜味、蜡味和木本味，主要通过糖苷水解、类胡萝卜素降解、美拉德反应和脂质氧化等途径产生。

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引用次数: 0

Fusion of fluorescence and visible imaging for unsupervised detection of potato defects 马铃薯缺陷无监督检测的荧光与可见成像融合

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

Food Control

Pub Date : 2026-01-12 DOI: 10.1016/j.foodcont.2026.111973

Fengnong Chen , Bo Wu , Ye Li , Kai Ren , Zhenhao Zhao , Jinxin Ouyang , Hongwei Sun

Potato defect detection is critical for maintaining postharvest quality and ensuring food supply chain safety. To enhance defect recognition sensitivity, a fluorescence imaging system was developed using 365 nm and 435 nm excitation light sources in combination with a CMOS camera. Using this system, the fluorescence imaging characteristics of potato defects were analyzed under controlled illumination conditions. While fluorescence imaging highlights metabolic or structural differences associated with defects such as mold, sprouting, and greening, visible light imaging retains clear surface texture information. However, each modality alone provides an incomplete description of defect features. To address this limitation, an unsupervised detection model, FADiM, was proposed to fuse fluorescence and visible light data at the feature level. The model eliminates the need for manual labeling and learns the statistical distribution of normal samples, improving efficiency for real-world applications. The fusion strategy further exploits the complementary strengths of fluorescence and visible imaging, enhancing detection accuracy and robustness. In addition, a preprocessing method, Soft Mask, was introduced to suppress background interference and enhance effective feature responses. Experimental results show that the proposed method achieves pixel-level and image-level AUC values of 97.9 % and 96.3 %, representing improvements of 2.8 % and 4.9 % over the benchmark model. Feature map visualizations further confirm the complementary characteristics of the two data modalities. This study provides valuable reference for fluorescence imaging–based, non-destructive defect detection in potatoes and other agricultural products.

马铃薯缺陷检测对于保持采后质量和确保食品供应链安全至关重要。为了提高缺陷识别的灵敏度，采用365 nm和435 nm激发光源与CMOS相机相结合，开发了一种荧光成像系统。利用该系统，分析了马铃薯缺陷在受控光照条件下的荧光成像特性。虽然荧光成像突出了与霉菌、发芽和绿化等缺陷相关的代谢或结构差异，但可见光成像保留了清晰的表面纹理信息。然而，每个模态单独提供了缺陷特征的不完整描述。为了解决这一限制，提出了一种无监督检测模型FADiM，在特征级别融合荧光和可见光数据。该模型消除了手动标记的需要，并学习了正态样本的统计分布，提高了实际应用的效率。该融合策略进一步利用了荧光和可见光成像的互补优势，提高了检测精度和鲁棒性。此外，还引入了软掩模预处理方法来抑制背景干扰，增强有效特征响应。实验结果表明，该方法的像素级和图像级AUC值分别为97.9%和96.3%，分别比基准模型提高2.8%和4.9%。特征图可视化进一步证实了两种数据模式的互补特征。本研究为马铃薯等农产品基于荧光成像的无损缺陷检测提供了有价值的参考。

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引用次数: 0

Ultrasound-enhanced oregano essential oil nanoemulsion for multi-targeted control of Vibrio parahaemolyticus and its biofilm: In vitro mechanisms and quality-preservation application in clams 超声增强牛至精油纳米乳多靶点防治副溶血性弧菌及其生物膜：体外机制及在蛤中的保质应用

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

Food Control

Pub Date : 2026-01-10 DOI: 10.1016/j.foodcont.2026.111970

Hui Yang , Shuqi Wang , Huimin Zhu , Yiming Lu , Ziyan Wang , Yi You , Qilin Liao , Mengrui Yu , Na Lü , Ziyi Zhang , Chao Shi

Vibrio parahaemolyticus contamination and biofilm formation in seafood present significant food safety challenges. This study investigated the synergistic antimicrobial effects of ultrasound (US) combined with oregano essential oil nanoemulsion (OEON) against planktonic and biofilm-associated V. parahaemolyticus. Additionally, the efficacy of this treatment was evaluated in fresh clams. The combination treatment exhibited significant synergism, achieving an 8.15 ± 0.42 log CFU/mL reduction in planktonic cells and a 5.19 ± 0.13 log CFU/cm² reduction in biofilms. Mechanistic analyses revealed that US + OEON simultaneously disrupts multiple cellular targets. The treatment primarily compromised membrane integrity, as evidenced by significantly enhanced membrane depolarization (3.6-fold increase), pronounced outer membrane permeabilization (39.13-fold increase in N-phenyl-1-naphthylamine [NPN] uptake), and loss of membrane integrity in >95% of cells. Concurrently, US + OEON induced severe oxidative stress, markedly elevating intracellular reactive oxygen species and extracellular malondialdehyde levels (0.36–0.46 nmol/mL). In biofilms, the combined treatment suppressed metabolic activity to 18.06–24.38% of control values, degraded extracellular polymeric substances, and extensively disrupted biofilm architecture. Application in fresh clams demonstrated significant reductions in V. parahaemolyticus contamination in both clam tissues and biofilms on shell surfaces. Critical quality attributes including texture, color, and sensory characteristics were well preserved. These findings establish US + OEON as a promising non-thermal intervention strategy for enhancing shellfish safety through its coordinated action on bacterial multiple cellular and structural targets.

海鲜中的副溶血性弧菌污染和生物膜形成对食品安全提出了重大挑战。本文研究了超声（US）联合牛至精油纳米乳（OEON）对浮游和生物膜相关副溶血性弧菌的协同抑菌作用。此外，在新鲜蛤蜊中评估了这种治疗的效果。联合处理显示出显著的协同作用，浮游细胞减少8.15±0.42 log CFU/mL，生物膜减少5.19±0.13 log CFU/cm2。机制分析显示US + OEON同时破坏多个细胞靶点。该处理主要损害了膜的完整性，其证据是膜去极化显著增强（增加3.6倍），外膜通透性明显（n -苯基-1-萘胺[NPN]摄取增加39.13倍），95%的细胞膜完整性丧失。同时，US + OEON诱导严重的氧化应激，显著升高细胞内活性氧和细胞外丙二醛水平（0.36-0.46 nmol/mL）。在生物膜中，联合处理将代谢活性抑制至控制值的18.06-24.38%，降解细胞外聚合物物质，并广泛破坏生物膜结构。在新鲜蛤蜊中应用表明，蛤组织和壳表面生物膜中的副溶血性弧菌污染显著减少。包括质地、颜色和感官特征在内的关键品质属性都得到了很好的保存。这些发现表明，US + OEON是一种很有前途的非热干预策略，可以通过对细菌多细胞和结构靶点的协同作用来提高贝类的安全性。

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引用次数: 0

Real-time profiling of fatty acids and category authentication in vacuum-packed sliced Iberian ham using online near infrared spectroscopy 利用在线近红外光谱技术对真空包装的伊比利亚火腿切片中的脂肪酸进行实时分析和类别鉴定

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

Food Control

Pub Date : 2026-01-09 DOI: 10.1016/j.foodcont.2026.111968

Jesús Galán-Romero , María Teresa Sánchez , Dolores Pérez-Marín

This study evaluates the potential of online near infrared (NIR) spectroscopy for the real-time prediction of fatty acid composition and the classification of sliced Iberian ham into commercial categories. A total of 254 samples, representing the four official Spanish commercial categories, were analysed under both vacuum-packed and unpackaged conditions using two online NIR devices (a diode array sensor and Fourier-Transform near infrared (FT-NIR) instrument). Although calibration models were developed for palmitic, stearic, and oleic acids, external validation revealed that only the oleic acid model, developed using the diode array sensor, met all recommended statistical criteria (coefficient of determination for prediction (R²_p) of 0.61 and 0.62 with a standard error of prediction corrected for bias (SEP_c) of 2.07 g/100 g and 2.01 g/100 g), in both formats, respectively, for routine application. Regarding qualitative models, the diode array instrument achieved balanced and robust classification performance, with external validation yielding a sensitivity of 93.75 %, specificity of 89.47 %, and a non-error rate (NER) of 92.16 % in vacuum-packed samples, and sensitivity of 93.75 %, specificity of 84.21 %, and NER of 90.20 % in unpackaged samples. These findings confirm that the diode array NIR instrument is the most suitable for industrial implementation, enabling reliable, real-time prediction of oleic acid and authentication of Iberian ham categories directly in their commercial vacuum-packed presentation.

本研究评估了在线近红外（NIR）光谱在实时预测脂肪酸组成和将伊比利亚火腿切片分类为商业类别方面的潜力。共有254个样品，代表四个官方西班牙商业类别，在真空包装和非包装条件下使用两个在线近红外设备（二极管阵列传感器和傅里叶变换近红外（FT-NIR）仪器）进行分析。虽然为棕榈酸、硬脂酸和油酸开发了校准模型，但外部验证显示，只有使用二极管阵列传感器开发的油酸模型，在两种格式的常规应用中分别满足所有推荐的统计标准（预测决定系数（R2p）为0.61和0.62，预测偏差校正标准误差（SEPc）为2.07 g/100 g和2.01 g/100 g）。在定性模型方面，二极管阵列仪器实现了均衡稳健的分类性能，外部验证在真空包装样品中灵敏度为93.75%，特异度为89.47%，非错误率（NER）为92.16%，在未包装样品中灵敏度为93.75%，特异度为84.21%，NER为90.20%。这些研究结果证实，二极管阵列近红外仪器最适合工业实施，可以可靠、实时地预测油酸，并直接在商业真空包装中对伊比利亚火腿类别进行认证。

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引用次数: 0

Entropy-driven catalysis amplification assisted DNA hydrogel assembly capillary aptasensor for sensitive visual detection of acephate 熵驱动催化扩增辅助DNA水凝胶组装毛细管适体传感器用于乙酰甲胺磷的灵敏视觉检测

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

Food Control

Pub Date : 2026-01-09 DOI: 10.1016/j.foodcont.2026.111966

Gengli Huang , Kaiqing Wu , Shuo Qi , Zhouping Wang

The on-site monitoring of pesticide residues in food is crucial for ensuring food safety control and public health. Herein, we propose a distinct visualization aptasensor for sensitive detection of acephate, a widely used organophosphorus pesticide, by integrating entropy-driven catalysis (EDC) amplification with DNA hydrogel assembly within a glass capillary. Specifically, the presence of acephate induces competitive binding with higher affinity to the aptamer than to its complementary strand (cDNA), resulting in the release of the cDNA. This cDNA subsequently initiates the EDC amplification process to efficiently generates a large quantity of single-stranded DNA crosslinkers, directing the self-assembly of X-shaped DNA into a three-dimensional hydrogel network. The assembled hydrogel significantly increases the solution viscosity, leading to a quantifiable decrease in the liquid height within a glass capillary due to the decrease in capillary force induced by the gels. This change can be directly measured with a ruler, enabling instrument-free, quantitative detection. This biosensor demonstrates excellent performance for acephate, featuring a wide detect range from 0.032 to 100 ng/mL and an ultralow detection limit of 0.022 ng/mL. Furthermore, the aptasensor was applied to detect acephate in spiked food samples with satisfactory recovery rates, confirms its practical utility for real-sample analysis. This work provides a powerful and versatile platform for point-of-care testing, holding particular promise for food safety and environmental monitoring.

食品中农药残留的现场监测对确保食品安全控制和公众健康至关重要。在此，我们提出了一种独特的可视化配体传感器，通过在玻璃毛细管内将熵驱动催化（EDC）扩增与DNA水凝胶组装结合起来，用于灵敏检测广泛使用的有机磷农药乙酰甲酯。具体来说，乙酰甲酯的存在诱导了与适体的竞争结合，其与适体的亲和力高于与其互补链（cDNA）的亲和力，导致cDNA的释放。该cDNA随后启动EDC扩增过程，有效地产生大量单链DNA交联剂，引导x形DNA自组装成三维水凝胶网络。组装的水凝胶显著增加了溶液粘度，导致玻璃毛细管内液体高度的可量化降低，这是由于凝胶引起的毛细力的降低。这种变化可以用尺子直接测量，使仪器自由，定量检测。该传感器对乙酰甲胺磷具有优异的检测性能，检测范围为0.032 ~ 100 ng/mL，超低检测限为0.022 ng/mL。此外，将该传感器应用于添加食品样品中甲胺磷的检测，回收率令人满意，证实了其在实际样品分析中的实用性。这项工作为即时检测提供了一个强大而通用的平台，尤其有望用于食品安全和环境监测。

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引用次数: 0

Performance assessment of a predictive microbiology framework for Listeria monocytogenes growth in dry-cured fish 单细胞增生李斯特菌在干腌鱼中生长预测微生物学框架的性能评估

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

Food Control

Pub Date : 2026-01-09 DOI: 10.1016/j.foodcont.2026.111967

Federico Tomasello , Valentina Indio , Laura Prandini , Antonio Valero Diaz , Andrea Serraino , Federica Giacometti , Alessandra De Cesare , Federica Savini

The consumption of processed seafood in the European Union has significantly grown, raising food safety concerns, especially for ready to eat products that are consumed without cooking. This growing market interest has driven innovations, including patented fish dry-curing cabinets. Among biological hazards, Listeria monocytogenes is of particular concern in seafood, prompting regulatory scrutiny and the need for predictive modelling to assess its potential growth. This study aims to assess the performance of a model predicting the behavior of L. monocytogenes in vacuum-packed dry-cured fish under dynamic temperature conditions. The fish tested included salmon, swordfish, and tuna, processed following standardized curing and processing methods. A mixture of three L. monocytogenes strains was used for the challenge tests, ensuring a controlled level of contamination. Microbiological and physicochemical parameters, as well as growth dynamics of L. monocytogenes, were measured throughout the shelf life of the products. A dynamic Baranyi model coupled with a secondary cardinal model was employed to simulate the bacterial growth under varying temperature profiles, utilizing established equations to predict microbial behavior. Initial water activity (a_w) and pH values showed stability throughout the study period. L. monocytogenes exhibited growth in salmon and swordfish, while it declined in tuna, probably due to unfavorable a_w conditions (0.904 ± 0.010). The model demonstrated good predictive accuracy, with the majority of predictions (88.89 % for salmon and 77.22 % for swordfish) falling within an acceptable prediction zone. This study provides valuable insights into the growth dynamics of L. monocytogenes in dry-cured fish products. The evaluated predictive model can be applied by seafood producers to assess L. monocytogenes risk and make informed decisions about dry-cured fish products shelf life and storage conditions.

在欧盟，加工海产品的消费量显著增长，这引起了人们对食品安全的担忧，尤其是那些不经烹饪就能食用的即食产品。这种不断增长的市场兴趣推动了创新，包括获得专利的鱼干腌制柜。在生物危害中，单核细胞增生李斯特菌在海产品中受到特别关注，促使监管机构进行审查，并需要预测模型来评估其潜在的增长。本研究旨在评估动态温度条件下真空包装干腌鱼中单核细胞增生乳杆菌行为的预测模型的性能。测试的鱼包括鲑鱼、旗鱼和金枪鱼，按照标准化的腌制和加工方法进行加工。使用三种单核细胞增生乳杆菌菌株的混合物进行攻毒试验，确保污染水平可控。在产品的整个保质期内，测量了单核增生乳杆菌的微生物学和理化参数以及生长动态。采用动态Baranyi模型和二级基数模型对不同温度下的细菌生长进行了模拟，并利用所建立的方程预测了微生物的行为。初始水活度（aw）和pH值在整个研究期间表现出稳定性。单增李斯特菌在鲑鱼和旗鱼中呈生长趋势，而在金枪鱼中呈下降趋势，可能是由于不利的生长条件（0.904±0.010）。该模型显示出良好的预测准确性，大多数预测（鲑鱼的88.89%和旗鱼的77.22%）落在可接受的预测范围内。本研究为了解单增李斯特菌在干腌鱼制品中的生长动态提供了有价值的见解。所评估的预测模型可用于海产品生产商评估单增李斯特菌风险，并对干腌鱼产品的保质期和储存条件做出明智的决策。

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引用次数: 0

Dynamic headspace volatiles-FTIR rapid detection: Qualitative and quantitative detection of adulteration in ginger powder synthetic flavourings 动态顶空挥发物- ftir快速检测：姜粉合成香料中掺假的定性和定量检测

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

Food Control

Pub Date : 2026-01-09 DOI: 10.1016/j.foodcont.2026.111960

Qixing Tang , Yukun Liu , Dong Wei , Yachao Liu , Leizi Jiao , Guiyan Yang , Ke Wang , Runyu Wang , Daming Dong

Market adulteration of ginger powder is becoming increasingly severe, with increasingly complex methods being employed. This study explores a novel, rapid method for qualitative and quantitative detection of adulterants in synthetic ginger flavourings, combining dynamic headspace (DHS) volatiles analysis with Fourier transform infrared spectroscopy (FTIR). Following volatile screening by gas chromatography-mass spectrometry (GC-MS), FTIR spectral data were used to develop two models: an eight-class Support Vector Machine (SVM) model for the qualitative identification of synthetic ginger flavor types, and a Partial Least Squares Regression (PLSR) model for the quantitative prediction of adulteration levels. Results showed that the DHS-FTIR technique combined with the identification model achieved an average accuracy rate of 97.26 %. When integrated with PLSR, the coefficient of determination (R²) exceeded 94 %. Additionally, the root mean square error (RMSE) was below 0.0057 (g) in the validation set. The DHS-FTIR technique provides rapid screening and prediction of adulterants in flavourings.

生姜粉市场掺假现象日益严重，掺假方法日益复杂。本研究将动态顶空（DHS）挥发物分析与傅里叶变换红外光谱（FTIR）相结合，探索了一种新的、快速的定性和定量检测合成姜调味料中掺杂物的方法。采用气相色谱-质谱（GC-MS）技术筛选挥发物后，利用FTIR光谱数据建立了两种模型：用于合成姜香精类型定性鉴定的8级支持向量机（SVM）模型和用于定量预测掺假水平的偏最小二乘回归（PLSR）模型。结果表明，DHS-FTIR技术结合识别模型的平均准确率为97.26%。当与PLSR结合时，决定系数（R2）超过94%。此外，验证集中的均方根误差（RMSE）低于0.0057 (g)。DHS-FTIR技术提供了调味品中掺假物的快速筛选和预测。

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引用次数: 0

Impact of HACCP implementation on microbial contamination in poultry meat in Ho Chi Minh City, Viet Nam: A culture-based assessment supported by exploratory 16S rRNA sequencing 实施HACCP对越南胡志明市禽肉微生物污染的影响：一项由探索性16S rRNA测序支持的基于培养的评估

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

Food Control

Pub Date : 2026-01-08 DOI: 10.1016/j.foodcont.2026.111965

Lam Hoang Quan , Nguyen Van Hiep , Nguyen Thanh Hoa , Nguyen Thi Hong Nhung , Le Nguyen Doan Duy , Tong Thi Anh Ngoc

This study evaluated the impact of Hazard Analysis and Critical Control Point (HACCP) implementation on microbial contamination in the poultry supply chain in Ho Chi Minh City, Vietnam. A total of 540 samples from HACCP-based food business operator (FBO) and non-HACCP-based FBO were analyzed for Total Aerobic Mesophilic Counts (TAMC), Escherichia coli, Salmonella spp., and Campylobacter spp. Culture-based results demonstrated the effectiveness of hygiene control of the HACCP-based system. Specifically, samples from HACCP based FBO significantly reduced TAMC and E. coli loads on finished carcasses to 2.32 and 1.53 log CFU/g, respectively, compared to critical levels of 7.85 and 4.42 log CFU/g in samples from non-HACCP-based FBO (p < 0.05). Furthermore, the prevalence of Salmonella spp. and Campylobacter spp. on finished products was significantly lower in HACCP-based FBO (16.7 % for both pathogens) compared to non-HACCP-based FBO (66.7 % and 33.3 %, respectively). To complement these findings, 16S rRNA metabarcoding was applied to a subset of samples (n = 6) as an exploratory tool. While the small sample size limited statistical inferences, the taxonomic profiles revealed higher variability and potential enrichment of spoilage-associated pathways (e.g., amino acid degradation) in non-HACCP-based FBO. Collectively, the integrated approach confirms that HACCP principles application is critical for controlling the microbiological hazards and improving poultry meat safety in Vietnam.

本研究评估了危害分析和关键控制点（HACCP）实施对越南胡志明市家禽供应链微生物污染的影响。对540份基于haccp的食品经营经营者（FBO）和非haccp的食品经营经营者（FBO）进行了嗜氧中温菌总数（TAMC）、大肠杆菌、沙门氏菌和弯曲杆菌的分析，结果表明基于haccp的卫生控制系统是有效的。具体而言，基于HACCP的FBO样品显著降低了成品胴体上的TAMC和大肠杆菌负荷，分别降至2.32和1.53 log CFU/g，而非基于HACCP的FBO样品的临界水平为7.85和4.42 log CFU/g （p < 0.05）。此外，在基于haccp的FBO中，成品沙门氏菌和弯曲杆菌的患病率（两种病原体的患病率分别为16.7%）显著低于非基于haccp的FBO（分别为66.7%和33.3%）。为了补充这些发现，将16S rRNA元条形码作为一种探索性工具应用于样本子集（n = 6）。虽然小样本量限制了统计推断，但分类谱显示，在非haccp基础的FBO中，腐败相关途径（如氨基酸降解）的变异性更高，并且可能丰富。总的来说，综合方法证实了HACCP原则的应用对于控制越南的微生物危害和改善禽肉安全至关重要。

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引用次数: 0

Development of species-specific ERA-lateral flow strip assays to authenticate duck, donkey, and sheep/goat ingredients in processed meat products 开发物种特异性era -横向流动条带法，以鉴定加工肉制品中的鸭、驴和绵羊/山羊成分

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

Food Control

Pub Date : 2026-01-07 DOI: 10.1016/j.foodcont.2026.111963

Xueke Zhou , Qingqing Xie , Weiwei Chen , Guojun Cheng , Guanghui Yu , Taohong Zhou , Li Zhang

Meat adulteration poses a significant threat to food safety and consumer confidence. Duck is often used as a low-cost alternative, while donkey and sheep/goat meat are frequently fraudulently replaced due to their higher market value. These practices undermine consumer trust and complicate regulatory oversight. In this study, we developed a rapid and reliable method for identifying these species. Through bioinformatics analysis, species-specific nuclear single-copy genes were selected as targets, namely NC_051786.1 for duck, NC_052185.1 for donkey, and NC_030825.1 for sheep/goat. Based on these sequences, primers and probes were designed to establish enzymatic recombinase amplification (ERA) assays, which were coupled with lateral flow strip (LFS) technology for rapid, on-site meat authentication. The ERA-LFS assays operated at 39–41 °C, showed high specificity with no cross-reactivity to non-target species, and achieved a detection limit of 0.016 ng genomic DNA per reaction, with results obtained within 20–30 min of reaction time. In spiked genomic DNA samples, the assays successfully detected as low as 0.5 % duck and donkey DNA and 0.1 % sheep DNA. Furthermore, the assays were validated through testing a range of commercially available processed meat products. These results demonstrate that the developed ERA-LFS assays provide a rapid, sensitive, and specific approach for meat species authentication, offering a practical tool for routine monitoring, on-site inspection, and regulatory enforcement to safeguard food safety and consumer health.

肉类掺假对食品安全和消费者信心构成重大威胁。鸭肉通常被用作低成本的替代品，而驴肉和绵羊/山羊肉由于其更高的市场价值而经常被欺诈取代。这些做法破坏了消费者的信任，使监管变得复杂。在这项研究中，我们开发了一种快速可靠的方法来鉴定这些物种。通过生物信息学分析，选择物种特异性核单拷贝基因作为靶基因，分别为鸭的NC_051786.1、驴的NC_052185.1、绵羊/山羊的NC_030825.1。基于这些序列，设计引物和探针建立酶重组酶扩增（ERA）检测，并结合横向流动条带（LFS）技术进行快速现场肉品鉴定。ERA-LFS检测在39-41°C下操作，具有高特异性，对非靶物种无交叉反应性，每次反应的检出限为0.016 ng基因组DNA，反应时间为20-30 min。在加标的基因组DNA样本中，测定成功地检测到低至0.5%的鸭和驴DNA和0.1%的羊DNA。此外，通过对一系列市售加工肉制品进行测试，验证了分析方法的有效性。这些结果表明，开发的ERA-LFS检测方法为肉类物种鉴定提供了一种快速、敏感和特异性的方法，为日常监测、现场检查和监管执法提供了实用的工具，以保障食品安全和消费者健康。

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引用次数: 0

Expanded packaging material for removal of carbon dioxide and kimchi odor compounds using sodium-bicarbonate-powder-impregnated activated carbon 用碳酸氢钠粉末浸渍活性炭去除二氧化碳和泡菜气味化合物的膨化包装材料

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

Food Control

Pub Date : 2026-01-07 DOI: 10.1016/j.foodcont.2026.111964

Hyun-Gyu Lee , Suyeon Jeong , Sea Cheol Min , SeungRan Yoo

The accumulation of carbon dioxide and the release of pungent odor compounds during the storage and distribution of kimchi pose significant challenges to food safety, quality maintenance, and consumer acceptance. To address these issues, this study developed an expanded packaging material incorporating activated carbon impregnated with sodium bicarbonate. Characterization results showed that increasing the sodium bicarbonate content led to a decrease in the surface area and pore volume of the functional powder, while significantly enhancing its carbon dioxide removal capacity (P < 0.05). Additionally, the functional powder exhibited excellent removal performance toward both acetic acid and sulfur compounds, with activated carbon being more effective for sulfur compound removal, and sodium bicarbonate being more effective for acetic acid removal. The expanded packaging sheets exhibited increased void fractions with higher blowing agent contents, which resulted in enhanced removal efficiencies for carbon dioxide and the investigated odor compounds although the mechanical strength was found to decrease. Notably, the developed packaging demonstrated effective removal efficiencies in the presence of actual kimchi, with removal capacities of >67.5 % for carbon dioxide, >99.2 % for acetic acid, and 14.2–79.4 % for sulfur compounds. These findings underscore the significant potential of the developed expanded packaging material to address distribution-related challenges and advance the food packaging industry.

在泡菜的储存和分销过程中，二氧化碳的积累和刺激性气味化合物的释放对食品安全、质量维护和消费者接受度构成了重大挑战。为了解决这些问题，本研究开发了一种含有碳酸氢钠浸渍活性炭的膨胀包装材料。表征结果表明，碳酸氢钠含量的增加导致功能粉的比表面积和孔体积减小，而去除二氧化碳的能力显著增强（P < 0.05）。此外，该功能粉末对乙酸和含硫化合物均表现出优异的去除性能，其中活性炭对含硫化合物的去除效果更好，碳酸氢钠对乙酸的去除效果更好。随着发泡剂含量的增加，膨胀包装片的空隙率增加，从而提高了对二氧化碳和所研究的气味化合物的去除效率，但发现机械强度降低。值得注意的是，开发的包装在实际泡菜中表现出有效的去除效率，对二氧化碳的去除能力为67.5%，对乙酸的去除能力为99.2%，对硫化合物的去除能力为14.2 - 79.4%。这些发现强调了开发的扩展包装材料的巨大潜力，以解决与分销相关的挑战和推进食品包装工业。

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引用次数: 0