Pub Date : 2025-11-11DOI: 10.1016/j.foodcont.2025.111838
Yihong Wang , Zhen Zhang , Wanjing Zhang , Pinglin Zhang , Boyu Zhang , Ziyi Zhang , Weipeng Xu , Yiming Lu , Menghua Duan , Hui Yang , Chunling Zhang , Chao Shi
Postharvest blueberry losses are driven by microbial contamination and rapid softening. This study developed a novel dual-action technology combining ultrasound (US) with CaCl2 slightly acidic electrolyzed water (CSAEW) to simultaneously enhance microbial safety and textural stability. The combined US + CSAEW treatment exhibited strong synergistic bactericidal activity against Listeria monocytogenes, achieving a >7-log reduction on blueberry surfaces within 10 min. The mechanism was linked to a significant increase in intracellular reactive oxygen species (ROS) and cell membrane damage. Concurrently, the treatment significantly inhibited fruit softening, maintaining firmness at approximately 0.4 N after 15 days of storage, compared to 0.2 N for untreated controls. This effect was attributed to the inhibition of pectin-degrading enzymes (polygalacturonase and pectin methylesterase) and the cell wall reinforcing action of calcium ions. This highlights the technology's significant advantages in both high-efficacy microbial inactivation and the preservation of fruit quality and shape. This work establishes a proof-of-concept for a functional sanitizer platform that integrates microbial decontamination with quality preservation, offering a promising technology for the fresh produce industry.
{"title":"Synergistic inactivation of Listeria monocytogenes and inhibition of softening in blueberries by combined ultrasound and CaCl2 slightly acidic electrolyzed water","authors":"Yihong Wang , Zhen Zhang , Wanjing Zhang , Pinglin Zhang , Boyu Zhang , Ziyi Zhang , Weipeng Xu , Yiming Lu , Menghua Duan , Hui Yang , Chunling Zhang , Chao Shi","doi":"10.1016/j.foodcont.2025.111838","DOIUrl":"10.1016/j.foodcont.2025.111838","url":null,"abstract":"<div><div>Postharvest blueberry losses are driven by microbial contamination and rapid softening. This study developed a novel dual-action technology combining ultrasound (US) with CaCl<sub>2</sub> slightly acidic electrolyzed water (CSAEW) to simultaneously enhance microbial safety and textural stability. The combined US + CSAEW treatment exhibited strong synergistic bactericidal activity against <em>Listeria monocytogenes</em>, achieving a >7-log reduction on blueberry surfaces within 10 min. The mechanism was linked to a significant increase in intracellular reactive oxygen species (ROS) and cell membrane damage. Concurrently, the treatment significantly inhibited fruit softening, maintaining firmness at approximately 0.4 N after 15 days of storage, compared to 0.2 N for untreated controls. This effect was attributed to the inhibition of pectin-degrading enzymes (polygalacturonase and pectin methylesterase) and the cell wall reinforcing action of calcium ions. This highlights the technology's significant advantages in both high-efficacy microbial inactivation and the preservation of fruit quality and shape. This work establishes a proof-of-concept for a functional sanitizer platform that integrates microbial decontamination with quality preservation, offering a promising technology for the fresh produce industry.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"182 ","pages":"Article 111838"},"PeriodicalIF":6.3,"publicationDate":"2025-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527099","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 : 2025-11-08DOI: 10.1016/j.foodcont.2025.111830
Anupam Abraham , Rebekka Rinder Thøgersen , Amila Nawarathna , Lasse Wiis Ravn , Søren Drud-Heydary Nielsen , Jette Feveile Young , Marianne Hammershøj , Martin Krøyer Rasmussen
The potential of antimicrobial peptides (AMPs) as alternatives to traditional antibiotics in cultivated meat (CM) production was explored. In principle the AMPs should control bacterial contamination while preserving the myogenic potential of muscle satellite cells (MSCs). This study assessed the minimum inhibitory concentrations (MICs) of various AMPs, including nisin and Lactoferricin B, against selected bacterial strains. The cytotoxic effects of these AMPs on MSCs were evaluated, and their efficacy in inhibiting bacterial growth in MSC cultures was demonstrated. Nisin and Lactoferricin B effectively inhibited bacterial growth at specific concentrations without exhibiting cytotoxicity towards MSCs. Additionally, these AMPs did not impair the differentiation capacity of MSCs. The findings indicate that nisin and Lactoferricin B are promising candidates for replacing antibiotics in CM production, underscoring the need for further optimization of AMP use in this context.
{"title":"Antimicrobial peptides can substitute antibiotics to control bacterial growth in cultivated meat production without compromising myogenic potential","authors":"Anupam Abraham , Rebekka Rinder Thøgersen , Amila Nawarathna , Lasse Wiis Ravn , Søren Drud-Heydary Nielsen , Jette Feveile Young , Marianne Hammershøj , Martin Krøyer Rasmussen","doi":"10.1016/j.foodcont.2025.111830","DOIUrl":"10.1016/j.foodcont.2025.111830","url":null,"abstract":"<div><div>The potential of antimicrobial peptides (AMPs) as alternatives to traditional antibiotics in cultivated meat (CM) production was explored. In principle the AMPs should control bacterial contamination while preserving the myogenic potential of muscle satellite cells (MSCs). This study assessed the minimum inhibitory concentrations (MICs) of various AMPs, including nisin and Lactoferricin B, against selected bacterial strains. The cytotoxic effects of these AMPs on MSCs were evaluated, and their efficacy in inhibiting bacterial growth in MSC cultures was demonstrated. Nisin and Lactoferricin B effectively inhibited bacterial growth at specific concentrations without exhibiting cytotoxicity towards MSCs. Additionally, these AMPs did not impair the differentiation capacity of MSCs. The findings indicate that nisin and Lactoferricin B are promising candidates for replacing antibiotics in CM production, underscoring the need for further optimization of AMP use in this context.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"182 ","pages":"Article 111830"},"PeriodicalIF":6.3,"publicationDate":"2025-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527469","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 : 2025-11-08DOI: 10.1016/j.foodcont.2025.111835
Deewakar Baral , Rudramadhab Behera , Sukram Thapa , Jayanta Saha , Ashok Kumar Koshariya , Shashikant Sharma , Aditi Kaushik , Sajeed Ali
Strawberries (Fragaria × ananassa) are highly perishable due to their soft texture and high moisture content, making them prone to rapid postharvest spoilage, primarily caused by fungal infections. Conventional management practices rely heavily on synthetic fungicides and physical methods, which raise issues related to resistance development, environmental hazards, consumer health risks, and cost-effectiveness. This study investigates the biocontrol efficacy of Candida tropicalis YDP-38, a yeast isolate obtained from Chinese cabbage, against key fungal pathogens of strawberries. Molecular characterization confirmed its identity with 99 % similarity to C. tropicalis (GenBank accession no. MT341912). In vitro dual culture assays demonstrated an average mycelial inhibition of 32.03 % against six common pathogens: Alternaria alternata, Botrytis cinerea, Aspergillus spp., Curvularia spp., Rhizopus stolonifer, and Colletotrichum gloeosporioides. The yeast also significantly suppressed conidial germination (>91 % in key pathogens) through nutrient competition and produced hydrolytic enzymes such as chitinase and β-1,3-glucanase, notably effective against B. cinerea and Aspergillus spp. The addition of sorbitol (10 %) combined with glycerol (2 %) and mannitol (5 %) in liquid formulations notably extended the viability of YDP-38, maintaining a stable population for up to 180 days. In vivo postharvest application significantly reduced disease incidence compared to standard chemical and physical treatments. While a slight reduction in ascorbic acid and anthocyanin content was observed, overall fruit quality, including acidity, remained acceptable. Scanning electron microscopy (SEM) indicated that additive mixtures induced morphological adaptations in the yeast, suggesting enhanced stress tolerance. These results highlight the potential of C. tropicalis YDP-38 as a promising and eco-friendly biocontrol agent for postharvest disease management in strawberries.
草莓（Fragaria x ananassa）质地柔软，水分含量高，因此极易变质，主要由真菌感染引起。传统的管理做法严重依赖于合成杀菌剂和物理方法，这引起了与耐药性发展、环境危害、消费者健康风险和成本效益有关的问题。研究了从大白菜中分离得到的热带念珠菌YDP-38对草莓主要真菌病原菌的生物防治效果。分子鉴定证实其与C. tropicalis (GenBank登录号：MT341912)。体外双培养实验表明，该菌丝体对6种常见病原菌的平均抑制率为32.03%，分别为：互交霉、灰霉病菌、曲霉、匍匐根霉和gloeosporioides。酵母还通过营养竞争显著抑制孢子萌发（在关键病原菌中占91%），并产生几丁质酶和β-1,3-葡聚糖酶等水解酶，对灰霉菌和曲霉菌有显著的抑制作用。在液体配方中添加山梨醇（10%）、甘油（2%）和甘露醇（5%），显著延长了YDP-38的生存能力，维持种群稳定达180天。与标准的化学和物理处理相比，采后体内施用显著降低了疾病发病率。虽然观察到抗坏血酸和花青素含量略有下降，但整体水果质量，包括酸度，仍然可以接受。扫描电镜（SEM）显示，添加剂混合物诱导酵母的形态适应，表明其抗逆性增强。这些结果突出了热带C. tropical alis YDP-38作为一种有前景的生态友好型生物防治剂在草莓采后病害管理中的潜力。
{"title":"Exploring the biocontrol efficiency of Candida tropicalis YDP-38 for reducing strawberry postharvest losses: Comparison with physical and chemical controls","authors":"Deewakar Baral , Rudramadhab Behera , Sukram Thapa , Jayanta Saha , Ashok Kumar Koshariya , Shashikant Sharma , Aditi Kaushik , Sajeed Ali","doi":"10.1016/j.foodcont.2025.111835","DOIUrl":"10.1016/j.foodcont.2025.111835","url":null,"abstract":"<div><div>Strawberries (<em>Fragaria × ananassa</em>) are highly perishable due to their soft texture and high moisture content, making them prone to rapid postharvest spoilage, primarily caused by fungal infections. Conventional management practices rely heavily on synthetic fungicides and physical methods, which raise issues related to resistance development, environmental hazards, consumer health risks, and cost-effectiveness. This study investigates the biocontrol efficacy of <em>Candida tropicalis</em> YDP-38, a yeast isolate obtained from Chinese cabbage, against key fungal pathogens of strawberries. Molecular characterization confirmed its identity with 99 % similarity to <em>C. tropicalis</em> (GenBank accession no. MT341912). In vitro dual culture assays demonstrated an average mycelial inhibition of 32.03 % against six common pathogens: <em>Alternaria alternata</em>, <em>Botrytis cinerea</em>, <em>Aspergillus</em> spp., <em>Curvularia</em> spp., <em>Rhizopus stolonifer</em>, and <em>Colletotrichum gloeosporioides</em>. The yeast also significantly suppressed conidial germination (>91 % in key pathogens) through nutrient competition and produced hydrolytic enzymes such as chitinase and β-1,3-glucanase, notably effective against <em>B. cinerea</em> and <em>Aspergillus</em> spp. The addition of sorbitol (10 %) combined with glycerol (2 %) and mannitol (5 %) in liquid formulations notably extended the viability of YDP-38, maintaining a stable population for up to 180 days. In vivo postharvest application significantly reduced disease incidence compared to standard chemical and physical treatments. While a slight reduction in ascorbic acid and anthocyanin content was observed, overall fruit quality, including acidity, remained acceptable. Scanning electron microscopy (SEM) indicated that additive mixtures induced morphological adaptations in the yeast, suggesting enhanced stress tolerance. These results highlight the potential of <em>C. tropicalis</em> YDP-38 as a promising and eco-friendly biocontrol agent for postharvest disease management in strawberries.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"182 ","pages":"Article 111835"},"PeriodicalIF":6.3,"publicationDate":"2025-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527102","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 : 2025-11-06DOI: 10.1016/j.foodcont.2025.111820
Xishun Peng , Zhongchen Bai , Caizhen Zu , Yuxue He , Qi Zhao
The presence of thiram residues on fruit peels posed a significant risk to human health. Here, we prepared an electrochemical surface-enhanced Raman spectroscopy (EC-SERS) sensor of SPE/RGO/Au@Ag flexible film to detect thiram residues on fruit peel. The surface of this film was evenly covered with Au@Ag nanoparticles, which allowed it to specifically identify thiram residues through the formation of Ag-S bond. In addition, an electrochemical method was used to modulate the energy level matching between the SERS film and the thiram molecules to improve the chemical enhancement effect of the SERS. The results indicated that the charge transfer degree between the SERS film and the thiram molecules was up to 0.875. The SPE/RGO/Au@Ag film achieved a limit of detection (LOD) of 2.1 pM at −1.3 V. Owing to its excellent SERS performance, the SPE/RGO/Au@Ag film could successfully recognize the thiram residues on apple and orange peels, with recoveries of 91 % to 107 % and 89 % to 102 %, respectively. The flexible EC-SERS sensor offers considerable promise for sensitively recognizing thiram residues on fruit peels.
{"title":"A flexible dual-mode EC-SERS sensor of SPE/RGO/Au@Ag film for sensitively detecting thiram residues on fruit peels","authors":"Xishun Peng , Zhongchen Bai , Caizhen Zu , Yuxue He , Qi Zhao","doi":"10.1016/j.foodcont.2025.111820","DOIUrl":"10.1016/j.foodcont.2025.111820","url":null,"abstract":"<div><div>The presence of thiram residues on fruit peels posed a significant risk to human health. Here, we prepared an electrochemical surface-enhanced Raman spectroscopy (EC-SERS) sensor of SPE/RGO/Au@Ag flexible film to detect thiram residues on fruit peel. The surface of this film was evenly covered with Au@Ag nanoparticles, which allowed it to specifically identify thiram residues through the formation of Ag-S bond. In addition, an electrochemical method was used to modulate the energy level matching between the SERS film and the thiram molecules to improve the chemical enhancement effect of the SERS. The results indicated that the charge transfer degree between the SERS film and the thiram molecules was up to 0.875. The SPE/RGO/Au@Ag film achieved a limit of detection (LOD) of 2.1 pM at −1.3 V. Owing to its excellent SERS performance, the SPE/RGO/Au@Ag film could successfully recognize the thiram residues on apple and orange peels, with recoveries of 91 % to 107 % and 89 % to 102 %, respectively. The flexible EC-SERS sensor offers considerable promise for sensitively recognizing thiram residues on fruit peels.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"182 ","pages":"Article 111820"},"PeriodicalIF":6.3,"publicationDate":"2025-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527467","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 : 2025-11-06DOI: 10.1016/j.foodcont.2025.111819
Hao Ding , Kaiyuan Huang , Tao Wang , Junjie Xu , Lichang Sun , Xinyi Zhang , Jiayuan Du , Xinxin Yang , Pengfei Gao , Bowen Liu , Hongduo Bao , Ran Wang , Maoda Pang , Kaizhou Xie
Salmonella is one of the major pathogenic bacteria that causes foodborne diseases worldwide. In this study, a novel endolysin, LysMD10, was identified and characterized from the Salmonella JY1408, with the aim of developing an efficient biocontrol strategy against Salmonella. Bioinformatics analysis revealed that LysMD10 is composed of 167 amino acids with a molecular weight of 18.2 kDa, and it is predicted to function by cleaving the β-1,4 glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in peptidoglycan. The LysMD10 protein was successfully recombinantly expressed via the P. pastoris expression system. When used in combination with the outer membrane permeabilizer citric acid, LysMD10 exhibited significant bactericidal activity against common foodborne pathogens such as Salmonella, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus. The combination of 4 μg/mL LysMD10 and 5 mM citric acid completely inhibited the growth of S. Enteritidis ATCC13076. Stability analysis indicated that LysMD10 maintained efficient bactericidal activity at pH 3–13, temperatures ranging from 4 °C to 85 °C, and NaCl concentrations ranging from 0 mM to 200 mM. Disinfection experiments on eggshell surfaces demonstrated that the combination of 4 μg/mL LysMD10 and 5 mM citric acid completely eliminated Salmonella contamination (≥7883 ± 828 CFU/egg) on the surface. The synergistic combination of LysMD10 and citric acid is expected to provide an efficient and safe solution for addressing Salmonella contamination issues. This study lays a foundation for the application of endolysin in controlling foodborne pathogens.
{"title":"Antibacterial effect of the endolysin LysMD10 combined with citric acid against Salmonella and its application for eggshells decontamination","authors":"Hao Ding , Kaiyuan Huang , Tao Wang , Junjie Xu , Lichang Sun , Xinyi Zhang , Jiayuan Du , Xinxin Yang , Pengfei Gao , Bowen Liu , Hongduo Bao , Ran Wang , Maoda Pang , Kaizhou Xie","doi":"10.1016/j.foodcont.2025.111819","DOIUrl":"10.1016/j.foodcont.2025.111819","url":null,"abstract":"<div><div><em>Salmonella</em> is one of the major pathogenic bacteria that causes foodborne diseases worldwide. In this study, a novel endolysin, LysMD10, was identified and characterized from the <em>Salmonella</em> JY1408, with the aim of developing an efficient biocontrol strategy against <em>Salmonella</em>. Bioinformatics analysis revealed that LysMD10 is composed of 167 amino acids with a molecular weight of 18.2 kDa, and it is predicted to function by cleaving the β-1,4 glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in peptidoglycan. The LysMD10 protein was successfully recombinantly expressed via the <em>P</em>. <em>pastoris</em> expression system. When used in combination with the outer membrane permeabilizer citric acid, LysMD10 exhibited significant bactericidal activity against common foodborne pathogens such as <em>Salmonella</em>, <em>Escherichia coli</em>, <em>Listeria monocytogenes</em>, and <em>Staphylococcus aureus</em>. The combination of 4 μg/mL LysMD10 and 5 mM citric acid completely inhibited the growth of <em>S</em>. Enteritidis ATCC13076. Stability analysis indicated that LysMD10 maintained efficient bactericidal activity at pH 3–13, temperatures ranging from 4 °C to 85 °C, and NaCl concentrations ranging from 0 mM to 200 mM. Disinfection experiments on eggshell surfaces demonstrated that the combination of 4 μg/mL LysMD10 and 5 mM citric acid completely eliminated <em>Salmonella</em> contamination (≥7883 ± 828 CFU/egg) on the surface. The synergistic combination of LysMD10 and citric acid is expected to provide an efficient and safe solution for addressing <em>Salmonella</em> contamination issues. This study lays a foundation for the application of endolysin in controlling foodborne pathogens.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"182 ","pages":"Article 111819"},"PeriodicalIF":6.3,"publicationDate":"2025-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527466","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}
Pesticide residues in milk and dairy products pose a potential health risk to consumers, especially when they persist or concentrate during processing. Applying Processing Factors (Pf) is essential to assess changes in residue levels through transformation steps. However, data on pesticide behaviour during dairy processing remain scarce.
This study investigated the fate of 41 pesticides during the artisanal transformation of raw cow's milk into pasteurised milk, curd, whey, soft cheese, ricotta cheese and scotta. The selected compounds, including organochlorines, organophosphates, pyrethroids, and others, were added to raw milk at 0.7–1.6 mg/kg (5–10 times the quantification limit) to ensure consistent detection throughout the process.
Residue analysis was performed using a validated QuEChERS method combined with GC- and LC-MS/MS. Pasteurisation at 65 °C for 20 min had a negligible impact on the residue levels (Pf ≈ 1). In contrast, curd and cheese showed a significant accumulation (Pf = 2.5–11.8), while residues in whey and scotta were much lower (Pf < 1); ricotta showed only slight accumulation (Pf = 0.03–2.9). No clear correlation emerged between Pf values and pesticide lipophilicity (log Ko/w), suggesting that physical entrapment, volatility, and processing conditions play a more decisive role. These findings emphasize the importance of minimizing pesticide contamination in raw milk, particularly for cheese production. Moreover, they demonstrate that Pf values cannot be reliably predicted based solely on compound lipophilicity. Further experimental studies are required to enlarge the knowledge of pesticides distribution among food matrices during the processing for an accurate risk assessment for the consumer.
{"title":"Experimental determination of pesticide processing factors in milk during soft cheese and ricotta cheese production","authors":"Patrizia Pelosi , Simona Rinaldi , Giuliano Palocci , Silvana Girolimetti , Valentina Picardo , Carmela Tripaldi , Graziella Amendola","doi":"10.1016/j.foodcont.2025.111814","DOIUrl":"10.1016/j.foodcont.2025.111814","url":null,"abstract":"<div><div>Pesticide residues in milk and dairy products pose a potential health risk to consumers, especially when they persist or concentrate during processing. Applying Processing Factors (P<em>f</em>) is essential to assess changes in residue levels through transformation steps. However, data on pesticide behaviour during dairy processing remain scarce.</div><div>This study investigated the fate of 41 pesticides during the artisanal transformation of raw cow's milk into pasteurised milk, curd, whey, soft cheese, ricotta cheese and <em>scotta</em>. The selected compounds, including organochlorines, organophosphates, pyrethroids, and others, were added to raw milk at 0.7–1.6 mg/kg (5–10 times the quantification limit) to ensure consistent detection throughout the process.</div><div>Residue analysis was performed using a validated QuEChERS method combined with GC- and LC-MS/MS. Pasteurisation at 65 °C for 20 min had a negligible impact on the residue levels (P<em>f</em> ≈ 1). In contrast, curd and cheese showed a significant accumulation (P<em>f</em> = 2.5–11.8), while residues in whey and <em>scotta</em> were much lower (P<em>f</em> < 1); ricotta showed only slight accumulation (P<em>f</em> = 0.03–2.9). No clear correlation emerged between P<em>f</em> values and pesticide lipophilicity (log K<sub>o/w</sub>), suggesting that physical entrapment, volatility, and processing conditions play a more decisive role. These findings emphasize the importance of minimizing pesticide contamination in raw milk, particularly for cheese production. Moreover, they demonstrate that P<em>f</em> values cannot be reliably predicted based solely on compound lipophilicity. Further experimental studies are required to enlarge the knowledge of pesticides distribution among food matrices during the processing for an accurate risk assessment for the consumer.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"182 ","pages":"Article 111814"},"PeriodicalIF":6.3,"publicationDate":"2025-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527468","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 : 2025-11-06DOI: 10.1016/j.foodcont.2025.111818
Qinghua Gong , Zihan Zhang , Zhirong Wang , Shengqi Rao , Zhengquan Yang , Xiangfeng Zheng
Postharvest decay by Penicillium expansum causes major apple losses and mycotoxin risks. To overcome solubility limitations of the antifungal compound acetic acid-(1H-indole-3-ethyl) ester (AIE), a novel corn oil (10 % v/v)/sucrose fatty acid ester (2 % w/v) nanoemulsion (AIE-NE) was developed via ultrasonic emulsification. AIE-NE exhibited excellent stability: small droplet size (152 ± 2.35 nm), low PDI (0.217 ± 0.01), high zeta potential (−73 ± 2.89 mV), and high encapsulation efficiency. Characterization (FTIR, XRD, DSC, TGA) confirmed AIE encapsulation and amorphous dispersion. AIE-NE showed potent activity against P. expansum ZL (MIC = 0.375 g/L), significantly inhibiting mycelial growth in vitro. On inoculated apples, AIE-NE reduced lesions concentration-dependently. Incorporated into a chitosan coating (AIE-NE/CS), it effectively preserved apple quality during 28-day storage (25 °C), significantly reducing weight loss, decay, and browning while better maintaining firmness, soluble solids, titratable acidity, and ascorbic acid versus controls. AIE-NE is a highly effective nano-delivery system for controlling decay and enhancing apple shelf-life.
{"title":"Novel nanoemulsion delivery of acetic acid-(1H-Indole-3-Ethyl) ester enhances antifungal efficacy against Penicillium expansum and extends shelf-life in postharvest apple preservation","authors":"Qinghua Gong , Zihan Zhang , Zhirong Wang , Shengqi Rao , Zhengquan Yang , Xiangfeng Zheng","doi":"10.1016/j.foodcont.2025.111818","DOIUrl":"10.1016/j.foodcont.2025.111818","url":null,"abstract":"<div><div>Postharvest decay by <em>Penicillium expansum</em> causes major apple losses and mycotoxin risks. To overcome solubility limitations of the antifungal compound acetic acid-(1H-indole-3-ethyl) ester (AIE), a novel corn oil (10 % v/v)/sucrose fatty acid ester (2 % w/v) nanoemulsion (AIE-NE) was developed via ultrasonic emulsification. AIE-NE exhibited excellent stability: small droplet size (152 ± 2.35 nm), low PDI (0.217 ± 0.01), high zeta potential (−73 ± 2.89 mV), and high encapsulation efficiency. Characterization (FTIR, XRD, DSC, TGA) confirmed AIE encapsulation and amorphous dispersion. AIE-NE showed potent activity against <em>P. expansum</em> ZL (MIC = 0.375 g/L), significantly inhibiting mycelial growth in vitro. On inoculated apples, AIE-NE reduced lesions concentration-dependently. Incorporated into a chitosan coating (AIE-NE/CS), it effectively preserved apple quality during 28-day storage (25 °C), significantly reducing weight loss, decay, and browning while better maintaining firmness, soluble solids, titratable acidity, and ascorbic acid versus controls. AIE-NE is a highly effective nano-delivery system for controlling decay and enhancing apple shelf-life.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"182 ","pages":"Article 111818"},"PeriodicalIF":6.3,"publicationDate":"2025-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145475324","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 : 2025-11-05DOI: 10.1016/j.foodcont.2025.111813
Zixin Ma , Zhuangwei Shi , Xiaohong Liang , Jianchen Zi , Chenhui Wang , Yongkun Luo , Hai Bi , Shi-Chen Su , Yunhao Su
Lard is a commonly used oil in food and animal feed industries, and the quality of lard is determined by measuring three key indicators, including acid value (AV), peroxide value (POV) and moisture rate (MR). Machine learning-based Raman spectroscopy has been applied for quantitative analysis of oil, yet the machine learning models require time-consuming search of optimal hyperparameters to be applied for the determination of multiple indicators. To this end, we propose a machine learning framework combining PCA and KNN for determining lard’s AV, POV and MR through Raman spectroscopy. On this basis, we propose an automated method for optimizing two key hyperparameters, i.e., dimension of PCA’s output features and number of KNN’s neighbors. PCA’s dimension is first determined by perpendicular line-based elbow point, then KNN’s neighbor number is found by greedy search. Cross validation on two datasets acquired by different spectrometers demonstrates that our proposed PCA-KNN framework finds the optimal hyperparameters and outperforms other models, achieving at 0.914 and 0.859 for AV prediction of Dataset1 and Dataset 2 respectively, while the of POV predictions achieved 0.967 and 0.932, and accuracy for discriminating lard samples with three different levels of MR (0.25%, 0.30%, 0.35%) achieved 0.946 and 0.910. The proposed framework demonstrates its superiority in experiments on multiple indicators and spectra from multiple spectrometers, revealing its potential for accurate quantitative and qualitative analysis of oil and other liquid food samples.
{"title":"Quantitative determination for multiple indicators of lard using machine learning and Raman spectroscopy: A PCA-KNN-based framework with automated optimization of hyperparameters","authors":"Zixin Ma , Zhuangwei Shi , Xiaohong Liang , Jianchen Zi , Chenhui Wang , Yongkun Luo , Hai Bi , Shi-Chen Su , Yunhao Su","doi":"10.1016/j.foodcont.2025.111813","DOIUrl":"10.1016/j.foodcont.2025.111813","url":null,"abstract":"<div><div>Lard is a commonly used oil in food and animal feed industries, and the quality of lard is determined by measuring three key indicators, including acid value (AV), peroxide value (POV) and moisture rate (MR). Machine learning-based Raman spectroscopy has been applied for quantitative analysis of oil, yet the machine learning models require time-consuming search of optimal hyperparameters to be applied for the determination of multiple indicators. To this end, we propose a machine learning framework combining PCA and KNN for determining lard’s AV, POV and MR through Raman spectroscopy. On this basis, we propose an automated method for optimizing two key hyperparameters, i.e., dimension of PCA’s output features and number of KNN’s neighbors. PCA’s dimension is first determined by perpendicular line-based elbow point, then KNN’s neighbor number is found by greedy search. Cross validation on two datasets acquired by different spectrometers demonstrates that our proposed PCA-KNN framework finds the optimal hyperparameters and outperforms other models, achieving <span><math><msup><mrow><mi>R</mi></mrow><mrow><mn>2</mn></mrow></msup></math></span> at 0.914 and 0.859 for AV prediction of Dataset1 and Dataset 2 respectively, while the <span><math><msup><mrow><mi>R</mi></mrow><mrow><mn>2</mn></mrow></msup></math></span> of POV predictions achieved 0.967 and 0.932, and accuracy for discriminating lard samples with three different levels of MR (0.25%, 0.30%, 0.35%) achieved 0.946 and 0.910. The proposed framework demonstrates its superiority in experiments on multiple indicators and spectra from multiple spectrometers, revealing its potential for accurate quantitative and qualitative analysis of oil and other liquid food samples.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"182 ","pages":"Article 111813"},"PeriodicalIF":6.3,"publicationDate":"2025-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145475315","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 : 2025-11-04DOI: 10.1016/j.foodcont.2025.111817
Joselene C.N. Nascimento , Danilo M. Vilas-Boas , Clícia C. Leite , Victor O. Martinez , Juliana R. Matos , Mariana N. Roselino , Cleber A. Schmidt , Wilson J.F. Lemos Junior , Anderson S. Sant’Ana , Alaíse G. Guimarães
This retrospective study evaluated the microbiological quality of ready-to-eat meals from self-service restaurants in Salvador and the surrounding mesoregion of Bahia, Brazil, over five years (2013–2017). A total of 5.146 food samples were analyzed, and 15.68 % did not comply with Brazilian sanitary standards. Results showed that 15.68 % of the samples did not comply with Brazilian sanitary standards. The highest rates of non-compliance were found in pasties and pâtés (57.14 %), mayonnaise-based salads (48.39 %), and mixed salads (38.11 %), most of which contained thermotolerant coliforms and Escherichia coli at counts ranging from 103 to 105 MPN/g, exceeding the limits established by Brazilian sanitary standards and indicating inadequate hygiene and cross-contamination during preparation. Other microorganisms identified in non-compliant samples included coagulase-positive staphylococci, Bacillus cereus, sulphite-reducing Clostridia, and Salmonella spp. These microorganisms were also reported in foodborne disease outbreaks during the same period. Data from the Brazilian surveillance system SINAN (Sistema de Informação de Agravos de Notificação, Ministry of Health) revealed 65 outbreaks, resulting in 1182 confirmed cases, 158 hospitalizations, and one death. However, 77 % of the outbreaks had no confirmed food source, and only 14 % had an identified etiological agent, revealing significant gaps in outbreak investigations. The overlap between the microorganisms found in rejected food samples and those reported in outbreaks underscores a public health concern. These findings highlight the urgent need for improved food safety practices in restaurant settings and more effective public health surveillance. Supporting local laboratories and strengthening outbreak investigations are key steps to ensure safer meals and reduce the risk of foodborne diseases in the region.
这项回顾性研究评估了萨尔瓦多和巴西巴伊亚周边中地区自助餐厅的即食食品的微生物质量，为期五年（2013-2017年）。共分析了5.146份食品样品，其中15.68%不符合巴西卫生标准。结果显示，15.68%的样品不符合巴西卫生标准。不合规率最高的是馅饼和馅饼（57.14%）、蛋黄酱沙拉（48.39%）和混合沙拉（38.11%），其中大多数含有耐热大菌群和大肠杆菌，数量在103至105 MPN/g之间，超过了巴西卫生标准规定的限值，表明制备过程中卫生条件不佳和交叉污染。在不符合标准的样品中发现的其他微生物包括凝固酶阳性葡萄球菌、蜡样芽孢杆菌、亚硫酸盐还原梭菌和沙门氏菌，这些微生物在同一时期的食源性疾病暴发中也有报道。来自巴西卫生部SINAN监测系统（Sistema de informa o de Agravos de notifica o）的数据显示有65次暴发，导致1182例确诊病例，158例住院治疗，1例死亡。然而，77%的疫情没有确定的食物来源，只有14%的疫情有确定的病原，这表明疫情调查存在重大差距。在拒收食品样品中发现的微生物与疫情中报告的微生物之间的重叠突出了一个公共卫生问题。这些发现突出了改善餐馆食品安全措施和更有效的公共卫生监测的迫切需要。支持地方实验室和加强疫情调查是确保该区域更安全膳食和减少食源性疾病风险的关键步骤。
{"title":"Ready to eat, ready to risk? A retrospective evaluation of microbiological contamination and surveillance gaps in self-service meals in Bahia, Brazil","authors":"Joselene C.N. Nascimento , Danilo M. Vilas-Boas , Clícia C. Leite , Victor O. Martinez , Juliana R. Matos , Mariana N. Roselino , Cleber A. Schmidt , Wilson J.F. Lemos Junior , Anderson S. Sant’Ana , Alaíse G. Guimarães","doi":"10.1016/j.foodcont.2025.111817","DOIUrl":"10.1016/j.foodcont.2025.111817","url":null,"abstract":"<div><div>This retrospective study evaluated the microbiological quality of ready-to-eat meals from self-service restaurants in Salvador and the surrounding mesoregion of Bahia, Brazil, over five years (2013–2017). A total of 5.146 food samples were analyzed, and 15.68 % did not comply with Brazilian sanitary standards. Results showed that 15.68 % of the samples did not comply with Brazilian sanitary standards. The highest rates of non-compliance were found in pasties and pâtés (57.14 %), mayonnaise-based salads (48.39 %), and mixed salads (38.11 %), most of which contained thermotolerant coliforms and <em>Escherichia coli</em> at counts ranging from 10<sup>3</sup> to 10<sup>5</sup> MPN/g, exceeding the limits established by Brazilian sanitary standards and indicating inadequate hygiene and cross-contamination during preparation. Other microorganisms identified in non-compliant samples included coagulase-positive <em>staphylococci</em>, <em>Bacillus cereus</em>, <em>sulphite-reducing Clostridia</em>, and <em>Salmonella</em> spp. These microorganisms were also reported in foodborne disease outbreaks during the same period. Data from the Brazilian surveillance system SINAN (<em>Sistema de Informação de Agravos de Notificação</em>, Ministry of Health) revealed 65 outbreaks, resulting in 1182 confirmed cases, 158 hospitalizations, and one death. However, 77 % of the outbreaks had no confirmed food source, and only 14 % had an identified etiological agent, revealing significant gaps in outbreak investigations. The overlap between the microorganisms found in rejected food samples and those reported in outbreaks underscores a public health concern. These findings highlight the urgent need for improved food safety practices in restaurant settings and more effective public health surveillance. Supporting local laboratories and strengthening outbreak investigations are key steps to ensure safer meals and reduce the risk of foodborne diseases in the region.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"182 ","pages":"Article 111817"},"PeriodicalIF":6.3,"publicationDate":"2025-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527465","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 : 2025-11-04DOI: 10.1016/j.foodcont.2025.111812
Shangshang Ma , Qing Zhang , Wei Zhao , Xin Zhuo , Cong Wang , Dingkai Wang , Qiqi Liu
The growing issue of heavy metal pollution is posing an escalating threat to food safety and public health. Therefore, the development of efficient, sensitive, rapid and cost-effective technology for detecting heavy metal ions is extremely urgent and necessary for food quality, food safety and human health. To cater to the need for swift on-site testing, a microfluidic device with a thermal medium flow channel was designed and fabricated by 3D printing technology, which was connected to portable electrochemical workstation and smartphone to form a microfluidic electrochemical sensing system used for detecting heavy metal ions (taking Pb2+ as an example). Meanwhile, the 3D Au NPs/MXene fibers with great conductivity, large specific surface area and multiple electroactive sites was prepared as a sensing interface to provide efficient pathways for electrons and ions transport. And the temperature gradient field induced electrolyte thermocapillary convection to accelerate the migration and enrichment of Pb2+, which reduced detection time. The sensor demonstrated a low detection limit of 0.0174 μg L−1 and a wide linear detection range of 0.1–1100 μg L−1 for detecting Pb2+. Moreover, the portability of the sensor facilitated Pb2+ detection in real samples, and the test results exhibited good consistency with that of ICP-MS. The microfluidic electrochemical sensing system utilized temperature gradient field to induce thermocapillary convection, promoting electrolyte flow, achieving rapid mass transfer on the electrode interface and increasing the efficiency of the sensor, which provided an effective path for rapid on-site detection of heavy metal ions in the field of food safety and public health.
重金属污染问题日益严重，对食品安全和公众健康构成日益严重的威胁。因此，开发高效、灵敏、快速、低成本的重金属离子检测技术对食品质量、食品安全和人类健康至关重要。为满足现场快速检测的需要，采用3D打印技术设计并制作了带有热介质通道的微流控装置，将其与便携式电化学工作站和智能手机连接，形成用于检测重金属离子（以Pb2+为例）的微流控电化学传感系统。同时，制备了具有高导电性、大比表面积和多电活性位点的3D Au NPs/MXene纤维作为传感界面，为电子和离子的传递提供了有效的途径。温度梯度场诱导电解质热毛细管对流加速Pb2+的迁移和富集，缩短了检测时间。该传感器对Pb2+的检测限为0.0174 μg L−1，线性检测范围为0.1 ~ 1100 μg L−1。此外，该传感器的便携性便于在实际样品中检测Pb2+，且检测结果与ICP-MS具有较好的一致性。微流控电化学传感系统利用温度梯度场诱导热毛细对流，促进电解质流动，实现电极界面快速传质，提高传感器效率，为食品安全和公共卫生领域重金属离子的快速现场检测提供了有效途径。
{"title":"Thermocapillary convection-driven microfluidic electrochemical sensing system for the detection of lead ions in water and food samples","authors":"Shangshang Ma , Qing Zhang , Wei Zhao , Xin Zhuo , Cong Wang , Dingkai Wang , Qiqi Liu","doi":"10.1016/j.foodcont.2025.111812","DOIUrl":"10.1016/j.foodcont.2025.111812","url":null,"abstract":"<div><div>The growing issue of heavy metal pollution is posing an escalating threat to food safety and public health. Therefore, the development of efficient, sensitive, rapid and cost-effective technology for detecting heavy metal ions is extremely urgent and necessary for food quality, food safety and human health. To cater to the need for swift on-site testing, a microfluidic device with a thermal medium flow channel was designed and fabricated by 3D printing technology, which was connected to portable electrochemical workstation and smartphone to form a microfluidic electrochemical sensing system used for detecting heavy metal ions (taking Pb<sup>2+</sup> as an example). Meanwhile, the 3D Au NPs/MXene fibers with great conductivity, large specific surface area and multiple electroactive sites was prepared as a sensing interface to provide efficient pathways for electrons and ions transport. And the temperature gradient field induced electrolyte thermocapillary convection to accelerate the migration and enrichment of Pb<sup>2+</sup>, which reduced detection time. The sensor demonstrated a low detection limit of 0.0174 μg L<sup>−1</sup> and a wide linear detection range of 0.1–1100 μg L<sup>−1</sup> for detecting Pb<sup>2+</sup>. Moreover, the portability of the sensor facilitated Pb<sup>2+</sup> detection in real samples, and the test results exhibited good consistency with that of ICP-MS. The microfluidic electrochemical sensing system utilized temperature gradient field to induce thermocapillary convection, promoting electrolyte flow, achieving rapid mass transfer on the electrode interface and increasing the efficiency of the sensor, which provided an effective path for rapid on-site detection of heavy metal ions in the field of food safety and public health.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"182 ","pages":"Article 111812"},"PeriodicalIF":6.3,"publicationDate":"2025-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145475318","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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