Food Safety and Health最新文献

{"title":"Hydrogel-based surface-enhanced Raman spectroscopy for food contaminant detection: A review on classification, strategies, and applications","authors":"Yuzhu Li,&nbsp;Shixuan Yang,&nbsp;Cheng Qu,&nbsp;Zhongxiang Ding,&nbsp;Honglin Liu","doi":"10.1002/fsh3.12010","DOIUrl":"https://doi.org/10.1002/fsh3.12010","url":null,"abstract":"<p>Toward the challenge on reliable determination of food contaminants to ensure food safety and security, surface-enhanced Raman spectroscopy (SERS) technology with single-molecule sensitivity through their “fingerprint” Raman signal has been developed into a fundamental and important molecular toolkit for food industry. Currently, hydrogel is attracting great interests in SERS sensing as a functional and flexible material. In this perspective, we first introduce the classification of common hydrogel and strategies for the synthesis of SERS substrates. Next, we highlight the response characteristics of hydrogel, including temperature response and pH response. Finally, we summarize the applications of hydrogel-based substrates for food contaminant detection and discuss its developing trends and challenges. Compared to traditional solid SERS substrates, hydrogel-based substrates have encouraging characteristics, such as unique flexibility to adhere to food surfaces for direct target molecule collection, and the stable three-dimensional network scaffold that prevents the aggregation of SERS hot spots, etc. These advantages suggest that hydrogel-based substrates have great potential for food safety analysis and monitoring.</p>","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"1 2","pages":"110-125"},"PeriodicalIF":0.0,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12010","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68180476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Novel analytical method detects genotoxic compounds in edible oils","authors":"Danyue Zhao","doi":"10.1002/fsh3.12016","DOIUrl":"https://doi.org/10.1002/fsh3.12016","url":null,"abstract":"<p>Edible oils rich in unsaturated fatty acids are essential components of a healthy diet. However, food safety problems existing in these seemingly healthy oils can be overlooked. Recently, a new study by Prof. Gertrud Morlock, Chair of Food Sciences at Justus Liebig University Giessen and her Ph.D. student, Daniel Meyer, found that healthy oils recommended for daily consumption may contain a considerable amount of genotoxic compounds hazardous to human health. The study, published in the journal Food Chemistry, also demonstrates the application of newly developed non-target planar genotoxicity profiling method for detecting genotoxic compounds in edible oils.</p><p>Genotoxic compounds are substances that can induce DNA damage and are potential carcinogens. They are widely present in a variety of sources, including food, air, and water. While some well-known genotoxic compounds are easily detected and regulated, others may be overlooked due to the selective nature or lack of sensitivity of current analytical techniques. The researchers hypothesized that some less studied genotoxic compounds are present in healthy food materials that escape detection and exist as a source of hazards in the household products. Thus, the development of a more sensitive and untargeted bio-analytical method is much needed. To this end, they sampled 33 oil samples including 31 healthy oils from local households and studied them under different household storage conditions. Analysis using a planar genotoxicity bioassay that combines separation with effect detection on the same surface allows sensitive detection of genotoxins in the oils. This bioassay employs high-performance thin-layer chromatography coupled with a genetically modified <i>Salmonella typhimurium</i> strain equipped with the SOS-Umu-C repair mechanism. The genotoxic compound zones were then characterized by high-resolution mass spectrometry.</p><p>The study revealed that genotoxic substances, such as epoxides and hydroperoxides produced due to the oxidation of unsaturated fatty acids, were detected in multiple oil samples. Moreover, the amount of genotoxic compounds in the oils increased with prolonged storage and air exposure. This is the first method capable of detecting genotoxic compounds in edible oils, in a generic and sensitive manner.</p><p>Overall, the study has important implications for public health and food safety. It provides a potential solution to the problem of detecting a spectrum of genotoxic compounds in foods and other sources. It also highlights the need for more sensitive and accurate analytical techniques that can cover a wide range of toxic compounds in food analysis. On top of this, the study underscores the importance of continued research into the sources of genotoxicity in food, feed, dietary supplements, and cosmetics.</p><p>In the future, more studies are needed to redefine good manufacturing practices, safe product formulations, and proper storage conditions to ensure the","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"1 2","pages":"106"},"PeriodicalIF":0.0,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12016","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68180475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tackling the safety and health effects of food colorants","authors":"Valeria Weiss,&nbsp;Zoya Okun,&nbsp;Avi Shpigelman","doi":"10.1002/fsh3.12015","DOIUrl":"https://doi.org/10.1002/fsh3.12015","url":null,"abstract":"<p>\u0000 \u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"1 2","pages":"107-109"},"PeriodicalIF":0.0,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12015","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68180477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Novel technologies for improving quality of tofu products and their packaging: A critical overview","authors":"Jie Du,&nbsp;Min Zhang,&nbsp;Liqing Qiu,&nbsp;Arun S. Mujumdar,&nbsp;Yamei Ma","doi":"10.1002/fsh3.12007","DOIUrl":"https://doi.org/10.1002/fsh3.12007","url":null,"abstract":"<p>There are many kinds of tofu products, and they are mainly found in Asia. This paper mainly summarizes and classifies the tofu products of different countries through the analysis of the characteristics of different products and the differences between them. The storage conditions for most bean products are typically harsh, resulting in the shelf life of some fresh beans limited to 3–5 days. The new packaging technology avoids the shortcomings of traditional packaging, which makes it more effective to store. In this paper, biodegradable packaging materials, nanomaterials, active packaging, and intelligent packaging were reviewed. The significance of this review is to introduce various types of tofu products to gain a more comprehensive understanding of their advantages and disadvantages and to apply different packaging techniques to improve the preservation environment of tofu products. The purpose is to find suitable packaging technology, materials, and development route of tofu products.</p>","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"1 1","pages":"41-59"},"PeriodicalIF":0.0,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12007","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50146615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the impacts of novel cold plasma technology on the volatile profile, flavor, and aroma properties of fruits and vegetables—A review","authors":"Doaa Abouelenein,&nbsp;Giovanni Caprioli,&nbsp;Ahmed M. Mustafa","doi":"10.1002/fsh3.12008","DOIUrl":"https://doi.org/10.1002/fsh3.12008","url":null,"abstract":"<p>Cold plasma is a novel nonthermal technology that has recently numerous applications in the food industry. It destroys microorganisms, preserves food, and maintains quality without employing chemical antimicrobial agents. However, food processing by cold plasma (CP) can be associated with food quality challenges, so research on the applications of this technology and its effects on food quality are increasing. This paper reviews the effect of CP on the volatile profile, flavor, and aroma properties of fruits and vegetables. CP induces some chemical modifications in volatile compounds, and these changes vary with the CP operating conditions such as voltage, frequency, and treatment duration parameters and subsequently induces changes in the aroma and flavor of foods. The operating conditions may be properly controlled to avoid any unfavorable effects and provide more accepted food by focusing on the development of favorable flavor and aroma characteristics and reducing the incidence of undesirable ones. Also, more sophisticated techniques for sensory evaluation of processed foods should be developed and commercialized to get standardized outcomes. In conclusion, the data presented in this work highlight the possibility of flavor and aroma modifications and improvement of sensory quality in food products by using CP technology.</p>","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"1 1","pages":"60-81"},"PeriodicalIF":0.0,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12008","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50137882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cell-based food needs collaborative efforts for safe production and suitable consumption","authors":"Muhammad Waseem,&nbsp;Yaqoob Majeed","doi":"10.1002/fsh3.12009","DOIUrl":"https://doi.org/10.1002/fsh3.12009","url":null,"abstract":"<p>\u0000 \u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"1 1","pages":"6-8"},"PeriodicalIF":0.0,"publicationDate":"2023-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12009","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50123843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advancements in precision nutrition: Steady-state targeted delivery of food functional factors for nutrition intervention of chronic diseases","authors":"Xiaoting Yu,&nbsp;A. M. Abd El-Aty,&nbsp;Wentao Su,&nbsp;Mingqian Tan","doi":"10.1002/fsh3.12006","DOIUrl":"https://doi.org/10.1002/fsh3.12006","url":null,"abstract":"<p>Nutritional intervention plays a significant role in controlling the progression of chronic diseases and improving therapeutic outcomes. Food functional factors are bioactive compounds found in foods that can regulate body's physiological functions and support health by regulating enzyme activity and metabolic pathways. However, many food functional factors face significant challenges in terms of their bioavailability, stability, and solubility. Furthermore, individual differences in genetics, metabolism, lifestyle, and environmental factors can significantly influence nutrient requirements and intake. Therefore, personalized nutritional intervention and precise delivery based on individual characteristics are necessary to achieve precision nutrition. Steady-state targeted delivery systems have emerged as a promising approach to improving the precise nutritional interventions for chronic diseases. In this review, we explore the latest progress in the steady-state targeted delivery of food functional components for precision nutrition. We discuss the challenges and opportunities associated with these systems as well as their potential applications in managing chronic diseases and improving health outcomes. The review highlights the significant role that steady-state targeted delivery systems can play in advancing precision nutrition and thus promoting better health for individuals.</p>","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"1 1","pages":"22-40"},"PeriodicalIF":0.0,"publicationDate":"2023-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12006","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50128741","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determination of seroprevalence and associated factors of Helicobacter pylori infection among Bangladeshi and Somalian students residing in Dhaka city.","authors":"Rabneya Ferdous, B. Mohamud, S. M. Asna, Mohammad Mushfequr Rahman","doi":"10.5455/fsh.2021.27","DOIUrl":"https://doi.org/10.5455/fsh.2021.27","url":null,"abstract":"","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"364 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74171409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Knowledge, attitude and practices (KAP) towards COVID-19 and assessment of risks of infection (RI) by SARS-CoV-2 among the Bangladeshi population: An online cross sectional survey","authors":"Tasnima Haque, K. Hossain, M. R. Bhuiyan, S. Ananna, Md. Anower Hussain, M. Islam, Asif Ahmed, M. M. Rahman","doi":"10.21203/rs.3.rs-24562/v1","DOIUrl":"https://doi.org/10.21203/rs.3.rs-24562/v1","url":null,"abstract":"\u0000 The COVID19 pandemic has been transmitted worldwide rapidly. The best ways of preventing this virus are to know about and act accordingly. An online cross sectional survey was conducted to know the knowledge, attitude and practices towards COVID19 and to assess the risks of infections among Bangladeshi population. Among 2045 respondents, 54·87% respondents kept good knowledge. Knowledge was significantly diverged across age, gender, education levels, residences, income groups, and marital status. Despite the knowledge, the attitude and practices of Bangladeshi people are not impressive. Among population, 32·08%, and 44·30% people were in high, and in medium risk of infection respectively. Everybody is in risk. Reasons for the mediocre attitude and practices could be the poor knowledge, nonscientific and orthodox religious believe. Government and policy makers must consider these knowledge levels, attitude & practices and the risk of infection assessment to implement productive interventions for preventing the COVID19.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"71 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73877870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of control strategies on COVID-19 pandemic and the SIR model based forecasting in Bangladesh.","authors":"M. M. Rahman, Asif Ahmed, K. Hossain, Tasnima Haque, Md. Anwar Hossain","doi":"10.1101/2020.04.19.20071415","DOIUrl":"https://doi.org/10.1101/2020.04.19.20071415","url":null,"abstract":"COVID-19 is transmitting worldwide drastically and infected nearly two and half million of people sofar. Till date 2144 cases of COVID-19 is confirmed in Bangladesh till 18th April though the stage-3/4 transmission is not validated yet. To project the final infection numbers in Bangladesh we used the SIR mathematical model. We also tried to demonstrate the impact of control strategies like social distancing on the COVID-19 transmission. Due to large population and socio-economic characteristics, we assumed 60% social distancing and lockdown can be possible. Assuming that, the predicated final size of infections will be 3782558 on the 92th day from the first infections. To estimate the impact of social distancing we assumed eight different scenarios, the predicted results confirmed the positive impact of this type of control strategies suggesting that by strict social distancing and lockdown, COVID-19 infection can be under control and then the infection cases will steadily decrease down to zero.","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86785743","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}