Current Opinion in Food Science最新文献

英文中文

Current perspectives on the survival and persistence of Listeria monocytogenes in the fresh produce processing industry 生鲜产品加工业中单核细胞增生李斯特菌的生存和持久性研究进展

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-10-09 DOI: 10.1016/j.cofs.2025.101359

Michael Arthur , Maria I Gil

Recent outbreaks and recalls linked to Listeria monocytogenes in fresh produce have raised serious food safety concerns, underscoring the need to understand its survival and persistence in processing environments. This review discusses recent produce-related outbreaks and examines the implications of zero-tolerance regulatory policies. It explores emerging and sometimes conflicting findings on L. monocytogenes survival under adverse conditions during handling and processing operations. The review highlights biofilm formation on various surfaces as a key factor in the pathogen’s persistence and resistance to eradication. It also addresses environmental adaptation via the viable but nonculturable state. Additionally, interactions between L. monocytogenes and the surrounding microbiota, including microbial succession, quorum sensing, and competitive exclusion, are discussed as part of a dynamic ecological process. By synthesizing findings from the past five years, this review identifies some gaps and proposes targeted directions for future research.

最近与新鲜农产品中单核细胞增生李斯特菌有关的暴发和召回引起了严重的食品安全问题，强调需要了解其在加工环境中的生存和持久性。本综述讨论了最近与农产品有关的疫情，并探讨了零容忍监管政策的影响。它探讨了在处理和加工操作过程中不利条件下单核增生乳杆菌生存的新兴和有时相互矛盾的发现。这篇综述强调了在各种表面形成的生物膜是病原体持续存在和抵抗根除的关键因素。它还通过可行但不可培养的状态来解决环境适应问题。此外，单核增生乳杆菌与周围微生物群之间的相互作用，包括微生物演替，群体感应和竞争排斥，作为动态生态过程的一部分进行了讨论。通过对过去5年研究成果的综合分析，本文指出了一些不足之处，并提出了未来研究的针对性方向。

引用次数: 0

Edible microbiome and dietary microbiota: bridging two interrelated concepts 食用微生物群和膳食微生物群：连接两个相互关联的概念

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-10-09 DOI: 10.1016/j.cofs.2025.101356

Tanja Kostic , Gabriele Berg , Paul D Cotter , Wisnu A Wicaksono

The ‘edible microbiome’ concept, introduced in 2015, hypothesised that plant-associated microbiota may, after consumption, significantly impact human health. In parallel, several studies have focused on the potential benefits of ‘live dietary microbe intake’, with a particular focus on foods and supplements that contain high levels of live microorganisms, i.e., fermented foods and probiotic products. Over the past decade, scientific research, including retrospective analysis of dietary surveys and microbiome sequence data, has uncovered new evidence about the roles that food-associated microorganisms play in impacting health after ingestion. In this review, we evaluate the scientific advances that have emerged since the ‘edible microbiome’ concept was proposed, offering insights into how new findings support and expand upon its original premise. We will also propose an evolution of the concept to broaden its scope, incorporating ‘live dietary microbe intake’ more generally, and key research and development opportunities to propel this field forward.

2015年提出的“可食用微生物群”概念假设，与植物相关的微生物群在食用后可能会对人类健康产生重大影响。与此同时，一些研究侧重于“活微生物饮食摄入”的潜在益处，特别关注含有高水平活微生物的食物和补充剂，即发酵食品和益生菌产品。在过去十年中，科学研究，包括对饮食调查和微生物组序列数据的回顾性分析，发现了与食物相关的微生物在摄入后影响健康方面所起作用的新证据。在这篇综述中，我们评估了自“可食用微生物组”概念提出以来出现的科学进展，并提供了关于新发现如何支持和扩展其原始前提的见解。我们还将提出一个概念的演变，以扩大其范围，更广泛地纳入“活的膳食微生物摄入”，以及推动这一领域向前发展的关键研究和发展机会。

引用次数: 0

Associating probiotics and alcohol for the production of fermented alcoholic beverages 将益生菌和酒精结合起来生产发酵酒精饮料

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-10-05 DOI: 10.1016/j.cofs.2025.101358

Handray Fernandes de Souza , Ricardo Donizete Teixeira , Adriano Gomes da Cruz , Igor Viana Brandi , Eliana Setsuko Kamimura

This review article emphasizes the existence of an association between probiotics and alcohol with a view to developing alcoholic beverages as a source of probiotics. We can highlight that recent advances show that different types of fermented alcoholic beverages have already been produced with probiotic species, which is a scientific reality. Among these products are different types of beers, wines, mead, and melomel. Thus, promoting constructive discussion to broaden thinking in this area of scientific knowledge is of paramount importance to create real and current perspectives on the relationship between probiotics and alcohol and enable the development of functional alcoholic beverages. In conclusion, it is emphasized that the consumption of alcoholic beverages with probiotics should not be encouraged at the population level, but rather directed at niche markets, such as differentiated options with probiotics and functional beverages with minimal alcohol content.

这篇综述文章强调了益生菌和酒精之间存在的联系，以期开发酒精饮料作为益生菌的来源。我们可以强调，最近的进展表明，不同类型的发酵酒精饮料已经生产出益生菌物种，这是一个科学现实。这些产品中有不同类型的啤酒、葡萄酒、蜂蜜酒和甜酒。因此，促进建设性的讨论以拓宽这一科学知识领域的思维，对于创造关于益生菌与酒精之间关系的真实和当前的观点，并促进功能性酒精饮料的开发至关重要。总之，需要强调的是，不应在人群层面鼓励消费含有益生菌的酒精饮料，而应针对利基市场，例如含有益生菌的差异化选择和酒精含量最低的功能饮料。

引用次数: 0

Alternative proteins and gut health: balancing sustainability and uncertainty 替代蛋白质和肠道健康：平衡可持续性和不确定性

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-09-30 DOI: 10.1016/j.cofs.2025.101355

Roberto Marotta , Erica Pontonio , Ilario Ferrocino , Francesca De Filippis

The need to nourish the increasing world population while ensuring the environmental sustainability of the food system boosted research in the field of alternative proteins (AP). AP include vegetable proteins, algae, insects, and proteins from microbial biomass. Several studies suggest that AP consumption may be positively correlated with human health. However, although the increasing research interest, the number of studies addressing the impact of their long-term consumption on the human gut microbiome is still limited. In this review, we summarize current evidence on the impact of different AP on the gut microbiome, highlighting the need for ad hoc-designed clinical trials to study the mechanisms by which AP may affect human health, also through the modulation of gut microbiome activities.

在确保粮食系统的环境可持续性的同时，需要养活不断增长的世界人口，这推动了替代蛋白质领域的研究。AP包括植物蛋白、藻类蛋白、昆虫蛋白和微生物蛋白。一些研究表明，AP消费可能与人类健康呈正相关。然而，尽管研究兴趣日益浓厚，但解决其长期食用对人体肠道微生物群影响的研究数量仍然有限。在这篇综述中，我们总结了目前关于不同AP对肠道微生物组影响的证据，强调需要特别设计的临床试验来研究AP可能通过调节肠道微生物组活性来影响人类健康的机制。

引用次数: 0

New insights in the gut–brain axis: the role of bioelectrical microbiome 肠脑轴的新见解：生物电微生物组的作用

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-09-30 DOI: 10.1016/j.cofs.2025.101353

Juan Lombardo-Hernandez , Jesús Mansilla-Guardiola , Stefano Geuna , Michael Levin , Celia Herrera-Rincon

The gut–brain axis describes the complex, bidirectional communication network connecting the central nervous system, the enteric nervous system, and the gut microbiome. Beyond chemical messengers and immune signaling, recent evidence highlights endogenous bioelectricity — ion flows, voltage gradients, and electric fields — as an additional layer of communication within this axis. Diet influences the state of gut bacteria, shaping their communication with neural cells. This review explores bacterial bioelectric signaling and its impact on neuronal function. Cutting-edge tools like the proposed Brain-Bacteria Interface will enhance our understanding of these interactions. By integrating bioelectricity into the microbiome–gut–brain axis framework, this research unveils new therapeutic possibilities using diet and dietary nutrients, as well as bioelectric interventions, offering fresh insights into interkingdom communication and its role in health and disease.

肠脑轴描述了连接中枢神经系统、肠神经系统和肠道微生物群的复杂的双向通信网络。除了化学信使和免疫信号，最近的证据强调，内源性生物电——离子流、电压梯度和电场——是这个轴内的另一层通信。饮食会影响肠道细菌的状态，塑造它们与神经细胞的交流。本文就细菌的生物电信号及其对神经元功能的影响作一综述。像脑细菌界面这样的尖端工具将增强我们对这些相互作用的理解。通过将生物电整合到微生物群-肠-脑轴框架中，本研究揭示了利用饮食和膳食营养素以及生物电干预的新治疗可能性，为跨界交流及其在健康和疾病中的作用提供了新的见解。

引用次数: 0

Microbiome-driven food safety enhancement through refined environmental monitoring of postharvest facilities 通过对采收后设施的精细环境监测，微生物组驱动的食品安全增强

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-09-29 DOI: 10.1016/j.cofs.2025.101354

Luxin Wang , Kalliopi Rantsiou

Environmental monitoring of postharvest facilities is an integral part of microbial food safety management. Contamination of foods traced to the processing or packing environment, due to poor cleaning and sanitation (C&S) or to the presence of resident microbial pathogen populations, is not uncommon. Environmental monitoring commonly performed targets specific microorganisms, either a hazard identified as relevant or an indicator, inevitably ignoring the environmental microbiota. In this review, we discuss how a comprehensive view of the microbiota can actually improve our understanding of the effect of C&S programs, of the prevalence and ecology of foodborne pathogens within processing environments, and assist in the identification of contamination sources.

采后设施环境监测是微生物食品安全管理的重要组成部分。由于清洁和卫生不良（C&；S）或常驻微生物病原体种群的存在，追溯至加工或包装环境的食品污染并不罕见。环境监测通常是针对特定的微生物进行的，要么是确定为相关的危害，要么是一个指标，不可避免地忽略了环境微生物群。在这篇综述中，我们讨论了微生物群的全面观点如何提高我们对C&；S计划的影响，加工环境中食源性病原体的流行和生态的理解，并协助识别污染源。

引用次数: 0

Creativity and innovation in the food industry: integrating artistic typologies and strategic breakthroughs 食品行业的创意与创新：融合艺术类型学与战略突破

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-09-10 DOI: 10.1016/j.cofs.2025.101339

Nicolas Depetris Chauvin , Julio J. Elías , David Priilaid

Creativity and innovation are increasingly central to the evolution of the food industry, as firms confront shifting consumer preferences, sustainability imperatives, and technological disruption. While considerable attention has been paid to the outcomes of innovation, less is known about the creative processes and strategic logics that underpin them. This review addresses that gap by integrating two promising frameworks, Galenson’s typology of conceptual and experimental innovators, and Blue Ocean Strategy’s value innovation model, to provide a structured lens for understanding how innovations emerge and succeed in the food sector. Drawing on recent empirical and conceptual work, particularly in wine and gastronomy, the paper highlights how different creative styles align with distinct paths of strategic differentiation and market creation. The integration of these perspectives offers a dynamic account of innovation that moves beyond static classifications, emphasizing timing, replicability, and value logic. The review concludes by identifying key gaps in the literature and outlining promising avenues for future research across the food value chain.

随着企业面临消费者偏好的转变、可持续发展的要求和技术的颠覆，创造力和创新对食品行业的发展越来越重要。虽然人们对创新的结果给予了相当大的关注，但对创新过程和支撑创新的战略逻辑却知之甚少。本综述通过整合两个有前景的框架，即Galenson的概念和实验创新者类型学以及蓝海战略的价值创新模型，解决了这一差距，为理解创新如何在食品行业出现和成功提供了一个结构化的视角。根据最近的经验和概念工作，特别是在葡萄酒和美食方面，本文强调了不同的创意风格如何与不同的战略差异化和市场创造路径相结合。这些观点的整合提供了超越静态分类的创新的动态描述，强调时间、可复制性和价值逻辑。该综述最后确定了文献中的关键空白，并概述了未来食品价值链研究的有希望的途径。

{"title":"Creativity and innovation in the food industry: integrating artistic typologies and strategic breakthroughs","authors":"Nicolas Depetris Chauvin , Julio J. Elías , David Priilaid","doi":"10.1016/j.cofs.2025.101339","DOIUrl":"10.1016/j.cofs.2025.101339","url":null,"abstract":"<div><div>Creativity and innovation are increasingly central to the evolution of the food industry, as firms confront shifting consumer preferences, sustainability imperatives, and technological disruption. While considerable attention has been paid to the outcomes of innovation, less is known about the creative processes and strategic logics that underpin them. This review addresses that gap by integrating two promising frameworks, Galenson’s typology of conceptual and experimental innovators, and Blue Ocean Strategy’s value innovation model, to provide a structured lens for understanding how innovations emerge and succeed in the food sector. Drawing on recent empirical and conceptual work, particularly in wine and gastronomy, the paper highlights how different creative styles align with distinct paths of strategic differentiation and market creation. The integration of these perspectives offers a dynamic account of innovation that moves beyond static classifications, emphasizing timing, replicability, and value logic. The review concludes by identifying key gaps in the literature and outlining promising avenues for future research across the food value chain.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101339"},"PeriodicalIF":9.1,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145120975","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}

引用次数: 0

Sampling and testing for pathogens in food: finding the needle in a haystack and the impact of the food microbiome 对食品中的病原体进行取样和检测：大海捞针和食品微生物组的影响

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-08-14 DOI: 10.1016/j.cofs.2025.101332

Heidy MW den Besten, Johanna Mentani, Marcel H Zwietering

Microbiological testing provides food businesses and competent governmental authorities reference points to verify that food safety measures are well implemented. For pathogens, often absence testing is required in one or in several samples of 25 g of food; hence, the test procedure should be able to detect extremely low concentrations of cells. To date, direct detection of these low levels of contaminants is not possible, and adequate detection relies on an enrichment step to increase cell concentrations to detectable levels. The detection chance of pathogens is influenced by intrinsic and extrinsic factors such as an uneven distribution of cells in a food batch, the physiological status of the cells, intraspecies and intrastrain variability, specific food components, and the food microbiome. The advantages and disadvantages of nonselective and selective enrichments are discussed, as well as molecular detection procedures to detect single and multiple pathogens from the food they reside in.

微生物测试为食品企业和主管政府当局提供了参考点，以核实食品安全措施是否得到了很好的实施。对于病原体，通常需要在25克食品的一个或几个样品中进行缺失检测；因此，测试程序应该能够检测到极低浓度的细胞。迄今为止，直接检测这些低水平的污染物是不可能的，充分的检测依赖于富集步骤将细胞浓度增加到可检测的水平。病原体的检测机会受内在和外在因素的影响，如细胞在食品批次中的不均匀分布、细胞的生理状态、种内和种内变异性、特定的食品成分和食品微生物组。讨论了非选择性富集和选择性富集的优缺点，以及从食物中检测单一和多种病原体的分子检测方法。

引用次数: 0

Hidden mycotoxin risks in the shift toward plant-based diets 向植物性饮食转变中隐藏的霉菌毒素风险

IF 9.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-08-06 DOI: 10.1016/j.cofs.2025.101331

Maria Agustina Pavicich, Marthe De Boevre, Sarah De Saeger

The increasing global shift toward plant-based diets presents new challenges regarding food safety, particularly in relation to mycotoxin exposure. While these diets offer well-documented health and environmental benefits, plant-based foods are inherently more susceptible to fungal infection and mycotoxin contamination. Recent findings suggest that vegetarians and vegans may have higher dietary exposure to mycotoxins, stressing the need for updated risk assessments and improved surveillance methods. This review explores the risks associated with mycotoxins in plant-based diets, focusing on regulated, emerging, and modified mycotoxins. An overview of recent regulatory updates reveals significant gaps in current regulations, particularly in addressing co-occurring and modified mycotoxins. Future research should prioritize the development of advanced detection techniques and expanded regulatory guidelines. Addressing these issues is essential to ensure food safety while supporting the continued transition to plant-based diets.

全球日益向植物性饮食转变，对食品安全提出了新的挑战，特别是与霉菌毒素暴露有关的挑战。虽然这些饮食提供了充分证明的健康和环境效益，但植物性食物本质上更容易受到真菌感染和霉菌毒素污染。最近的研究结果表明，素食者和纯素食者可能有更高的饮食暴露于真菌毒素，强调需要更新风险评估和改进监测方法。本综述探讨了植物性饮食中与真菌毒素相关的风险，重点关注受管制的、新出现的和改性的真菌毒素。对最近法规更新的概述揭示了当前法规的重大差距，特别是在处理共存和改性真菌毒素方面。未来的研究应优先发展先进的检测技术和扩大监管指南。解决这些问题对于确保食品安全，同时支持向植物性饮食的持续过渡至关重要。

引用次数: 0

Corrigendum to “Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease (IBD)” [Curr Opin Food Sci 64 (2025) 101316] “揭示真菌毒素对肠道健康的影响：对炎症性肠病（IBD）的影响”的更正[现行意见食品科学64 (2025)101316]

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science

Pub Date : 2025-07-15 DOI: 10.1016/j.cofs.2025.101327

Alessandra Marcon Gasperini , Danilo Faccenda , Esther Garcia-Cela

引用次数: 0

首页上一页

下一页尾页

类型

全部化学•材料生命科学医学物理工程技术环境•农林材料科学地球科学法学管理学化学环境科学与生态学计算机科学教育学经济学农林科学人文科学生物学数学物理与天体物理心理学综合性期刊其他工业工程理学历史学农学文学信息工程

数据库

全部 ACS Publications Elsevier ieeexplore Springer The Royal Society of Chemistry Wiley

期刊

Current Opinion in Food Science

全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.

﹀