Italian Journal of Food Safety最新文献

{"title":"Physicochemical and microbiological attributes of dried anchovies (<i>Stolephorus commersonnii</i>) in the formation of histamine along the supply chain.","authors":"Ruel Hermo Amascual,&nbsp;Harold Panganoron,&nbsp;Andrew Gamba,&nbsp;Elmer Irene","doi":"10.4081/ijfs.2023.11319","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11319","url":null,"abstract":"<p><p>Food safety along the supply chain must be safeguarded to protect the public's health from any foodborne disease. Despite the consumption of fish products, scombroid poisoning is not a wellknown occurrence. This study was formulated to evaluate at which stage of the supply chain the increase in the histamine content of dried anchovies (<i>Stolephorus commersonnii</i>) occurs. The study showed that histamine substances and <i>Staphylococcus aureus</i> were detected at all stages of the supply chain. It was also found that the concentration of histamine generally increased from the fisherman to the processors and retailers. Post-hoc analysis using the Fisher test showed no significant difference in the histamine content of dried anchovies from the processing centers (𝑥̅ =5 4.07 mg/kg) and retailers (𝑥̅ = 67.63 mg/kg), but it was significantly higher than in the raw anchovies (𝑥̅ = 8.29 mg/kg). <i>S. aureus</i> remains low at <10 colony-forming units (CFU/g). The aerobic plate count supports this conclusion with a 90.29% increase from the processing centers to the retailers. However, it is still significant as a source of histamine formation influenced by water activity and salt content. A correlation between salt content and water activity with histamine content was identified with a Pearson correlation coefficient of 0.8357. It is recommended to review the processing method to control the salt content and the handling and storage at the retailers, as they showed the highest potential for histamine-forming bacteria growth, leading to an increase in histamine levels in dried anchovies.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"12 3","pages":"11319"},"PeriodicalIF":1.3,"publicationDate":"2023-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/fa/d0/ijfs-12-3-11319.PMC10518830.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41137185","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":"<i>Eustrongylides</i> spp. parasite risk management in <i>Atherina boyeri</i> from Lake Trasimeno.","authors":"Raffaella Franceschini,&nbsp;Andrea Valiani,&nbsp;David Ranucci,&nbsp;Rossana Roila,&nbsp;Giuseppe Palma,&nbsp;Francesco Agnetti,&nbsp;Giacomo Di Giacinto,&nbsp;Raffaella Branciari","doi":"10.4081/ijfs.2023.11338","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11338","url":null,"abstract":"<p><p><i>Atherina boyeri</i> is the primary source of fishing profit in Lake Trasimeno and a common host for <i>Eustrongylides</i> spp. larvae. The presence of <i>Eustrongylides</i> in fish is a public health concern, and effective risk management procedures are necessary to guarantee that infected products do not reach the market. Currently, in the European Union, there is no official sampling plan for fresh fish that defines sample size, inspection methods, and criteria for accepting or rejecting the product. An approach to <i>Eustrongylides</i> risk management is proposed in this study. A total of 270 batches of <i>A. boyeri</i>, each consisting of 29 specimens, were collected and examined visually in 3 years (2020-2023). The prevalence of the parasite was 20% in 2020, and in the first months of 2021, it grew up to ⁓40%, then dropped to 12.50% in December 2021 and settled at 16% in February 2022. In January and February 2023, the prevalence fell below 1%. The mean abundance was calculated and used to establish a threshold value to determine fish marketability. In 2020 and 2021, several batches were judged not marketable, and in some batches, a freezing treatment was implemented to ensure the inactivation of the parasite. In the last months of 2022 and in January and February of 2023, the presence of parasites in captured fish was negligible, and this allowed the marketability of fish as fresh. The proposed sampling plan was effective in preventing the commercialization of potentially hazardous products.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"12 3","pages":"11338"},"PeriodicalIF":1.3,"publicationDate":"2023-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/ee/5c/ijfs-12-3-11338.PMC10518831.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41144095","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":"Food safety knowledge and climate in the university canteens of three European countries.","authors":"Sanja Vidaček Filipec,&nbsp;Petra Ratković,&nbsp;András Bittsánszky,&nbsp;András József Tóth,&nbsp;João Pm Lima,&nbsp;Ada Rocha","doi":"10.4081/ijfs.2023.10580","DOIUrl":"https://doi.org/10.4081/ijfs.2023.10580","url":null,"abstract":"<p><p>The association of food safety knowledge and climate with gender, education level, length of employment, food safety training, and professional role was measured using a 15-item food safety climate survey and a 20-item food safety questionnaire on a sample of 263 employees from 19 small and medium-sized university canteens in Croatia, Hungary, and Portugal. The relationship between knowledge and climate and the demographic determinants of both variables were examined. Food safety knowledge was inadequate (45.5% of correct responses), while perceptions of food safety, as measured by the food safety climate survey, were positive (2.69 out of a maximum of 3.00). The perception of resources in canteens was the least favorable across all countries. Leaders did not exhibit better food safety knowledge or perceptions. Food safety climate and knowledge were significantly positively correlated and influenced by training. Perceptions of food safety compared to employee knowledge levels indicated that some employees were overly optimistic about food safety risks. Therefore, food safety knowledge and food safety climate should be assessed in parallel, and both could be improved through ongoing training of employees, especially leaders.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"12 3","pages":"10580"},"PeriodicalIF":1.3,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/6e/41/ijfs-12-3-10580.PMC10480926.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10245640","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":"Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese.","authors":"Marika Di Paolo,&nbsp;Martina De Stefano,&nbsp;Giulia Polizzi,&nbsp;Valeria Vuoso,&nbsp;Adriano Michele Luigi Santoro,&nbsp;Aniello Anastasio,&nbsp;Raffaele Marrone","doi":"10.4081/ijfs.2023.11290","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11290","url":null,"abstract":"<p><p>The cooling applied during the firming and brining processes represents an important production step in mozzarella cheese-making. The temperature fluctuations of the cooling water can negatively affect the hygiene, composition, and quality of mozzarella. Some sustainable cooling systems can minimize this problem by using hot process fluids as heat sources to generate refrigerated energy. This study aimed to evaluate the effects of a new cooling system equipped with a water-ammonia absorption chiller (MA) on the characteristics of buffalo mozzarella through a comparative study with products cooled with a traditional ice water chiller (MT). The buffalo mozzarella cheese manufacture was monitored, and the samples were analyzed for chemical, nutritional, microbiological, and sensory characteristics. The MT samples showed an overall weight loss of 7.4% compared to an average of 2.8% for the MA samples. The MT samples were characterized by greater sapidity than the MA ones, which instead showed a higher moisture content that increased juiciness. The microbiological analysis showed a lower concentration of mesophilic bacterial load in the MA samples than in the MT ones [difference of 1 Log (CFU/g)], which is probably due to the low and constant temperatures that reduced the permanence time of the mozzarella in the vats (firming and brining). This study represents a preliminary positive evaluation of the use of this sustainable cooling system for mozzarella cheese, which is useful for dairy plants with an annual cheese production volume sufficient to justify the operating cost of the plant and the annual energy cost.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"12 3","pages":"11290"},"PeriodicalIF":1.3,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/14/33/ijfs-12-3-11290.PMC10480932.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10245183","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":"<i>Carassius auratus</i> as a bioindicator of the health status of Lake Trasimeno and risk assessment for consumers.","authors":"Rossana Roila,&nbsp;Arianna Piersanti,&nbsp;Andrea Valiani,&nbsp;David Ranucci,&nbsp;Tamara Tavoloni,&nbsp;Arianna Stramenga,&nbsp;Francesco Griffoni,&nbsp;Lucia Pittura,&nbsp;Stefania Gorbi,&nbsp;Raffaella Franceschini,&nbsp;Francesco Agnetti,&nbsp;Giuseppe Palma,&nbsp;Raffaella Branciari","doi":"10.4081/ijfs.2023.11137","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11137","url":null,"abstract":"<p><p>Fish are good bio-indicators of the health status of the aquatic environment and can be used as biomarkers to assess the aquatic behavior of environmental pollutants, the exposure of aquatic organisms, and the health risk for consumers. Goldfish are a significant bioindicator in the Lake Trasimeno aquatic system (Umbria, Italy). This study aimed to characterize the health status and the chemical and biotic contamination of Lake Trasimeno to define its anthropogenic and natural pressures and the risk associated with consuming its fishery products. 114 determinations were performed on <i>Carassius auratus</i> samples from 2018 to 2020, and the occurrence of brominated flame retardants, non-dioxin-like polychlorinated biphenyls, heavy metals, and microplastics was analytically investigated. Dietary exposure assessment, risk characterization, and benefit-risk evaluation were performed for schoolchildren from 3 to 10 years old. Flame-retardants registered high levels of non-detects (99% for polybrominated diphenyl ether and 76% for hexabromocyclododecanes), while polychlorinated biphenyls were found in all samples with a maximum level of 56.3 ng/g. Traces of at least one heavy metal were found in all samples, though always below the regulatory limit. Microplastics were found with a 75% frequency of fish ingesting at least one particle. Dietary exposure and risk characterization reveal negligible contributions to the reference values of all contaminants, except for mercury, which reached up to 25% of admissible daily intake. The benefit- risk assessment highlighted that the benefits of freshwater fish intake outweigh the associated risks. The examination of goldfish as indicator fish reveals the quality of Lake Trasimeno's aquatic environment and the safety of its products.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"12 3","pages":"11137"},"PeriodicalIF":1.3,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/e2/60/ijfs-12-3-11137.PMC10480937.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10245638","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":"Control activities for health and hygiene requirements in National Police collective catering.","authors":"Noemi Presti,&nbsp;Samuele Pulze,&nbsp;Fabio Ciciliano,&nbsp;Alberto Vergara","doi":"10.4081/ijfs.2023.11089","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11089","url":null,"abstract":"<p><p>The primary aim of this work is to standardize the procedures for the handling, preparation, and distribution of food and beverages in collective catering within National Police structures. Therefore, its purpose is to offer aid for the assessment and implementation of procedures regarding the catering services activities carried out in canteens and bars located within the National Police areas. A checklist was elaborated to establish criteria and methods to verify these activities, to assess and enhance the effectiveness of the control system, and subsequently, to enable the implementation of any corrective measure, with the aim of ensuring the consumption of healthy food and preventing the occurrence of food-borne diseases as a result. The study was carried out in 2022 in 6 National Police canteens located in Central Italy and managed by a contractor for the specific service. These structures serve an average of 300 meals daily, divided into 1-3 ordinary meals (breakfast, lunch, and dinner). The examined canteens reported 3 minor non-conformities, 3 major non-conformities, and no critical non-conformities. This report regards the analysis of detected issues and corrective measures concerning catering hygiene in the Police Force to ensure food safety. To date, no guidelines have allegedly been established for the regulation of the procedures for carrying out the periodical mandatory inspection of collective catering operations. The results of this paper showed a well-controlled management of these activities concerning the hygiene and infrastructural aspects of the food chain.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"12 3","pages":"11089"},"PeriodicalIF":1.3,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/2f/ea/ijfs-12-3-11089.PMC10480928.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10185620","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":"Fish welfare during slaughter: the European Council Regulation 1099/09 application.","authors":"Raffaelina Mercogliano,&nbsp;Dario Dongo","doi":"10.4081/ijfs.2023.10926","DOIUrl":"https://doi.org/10.4081/ijfs.2023.10926","url":null,"abstract":"<p><p>The Treaty of Lisbon states that animals are sentient beings. Fish species show physiological differences from terrestrial animals and are slaughtered and killed in a very different context. Many existing commercial killing methods expose fish to extensive suffering over a prolonged period of time, and some of the slaughtering practices they experience can cause pain and distress. This study highlights the limited feasibility of European Council Regulation 1099/09 requirements on welfare when killing cephalopods and crustaceans. Sentience is the animal's capacity to have positive (comfort, excitement) and negative (pain, anxiety, distress, or harm) feelings. Considerable evidence is now showing that the major commercial fish species, including cephalopods and crustaceans, possess complex neurological substrates supporting pain sensitivity and conscious experiences. In the legislation applied to scientific procedures, the concept of sentience in these species is important. Therefore, it would be appropriate to acknowledge current scientific evidence and establish reference criteria for fish welfare. For the welfare of fish species during slaughter, European Council Regulation 1099/09 applicability is limited. Fish welfare during slaughter is more than just an ethical problem. According to the One-Health approach, food safety should also include the concept of sentience for fish welfare. Pending studies that dispel all doubt, the precautionary principle of European Council Regulation 178/04 remains valid and should be applied to fish welfare.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"12 3","pages":"10926"},"PeriodicalIF":1.3,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/f4/fd/ijfs-12-3-10926.PMC10480927.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10189120","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":"Sample size planning and the statistical significance of official controls by sampling.","authors":"Cesare Ciccarelli,&nbsp;Angela Marisa Semeraro,&nbsp;Melina Leinoudi,&nbsp;Vittoria Di Trani,&nbsp;Anita Ciampana,&nbsp;Elena Ciccarelli","doi":"10.4081/ijfs.2023.11119","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11119","url":null,"abstract":"<p><p>Acceptance sampling is important for food safety and is a relevant tool at production and official control levels, as it helps decision-making processes and verifies quality and food safety management. Generally, sampling plans are hypothesis tests of products that have been submitted for official appraisal and subsequent acceptance or rejection. The sample size is related to the set level of risk, the acceptable precision, and the tolerable misstatement size; therefore, sample size determination has a crucial role in setting up the accepted level of non-compliance and level of error. Using a simple predictive model based on combinatorics, this study showcases how sample size management can change the probability of rejecting good lots and/or accepting bad lots when the acceptance number is 0 (c=0). We showed that when c=0, a very high level of significance of the test corresponds to the high probability of rejecting a lot with an acceptable prevalence of defective items (type II error). We produced tables about the minimum sample size at different significance levels, which can be useful in the field. A paradigmatic example of the role of sample size in the acceptance-sampling plan is represented by the visual inspection for the detection of <i>Anisakid</i> larvae in fishery products. This study investigated this aspect and mainly referred to studies on the prevalence of larvae in farmed fish. We showed that, for lots ≥1000 items, the sample size is not strictly related to the lot size, but to draw a consistent control plan and reduce the variability in the clinical judgment, control authorities require a standardized approach. Because of this, the results on the prevalence of <i>Anisakid</i> larvae in farmed fish, if only based on sampling control plans, do not support a negligible risk statement, despite the claims reported in the EFSA opinion and several other studies.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"12 3","pages":"11119"},"PeriodicalIF":1.3,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/7e/62/ijfs-12-3-11119.PMC10480933.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10189121","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":"Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation.","authors":"Federica Savini,&nbsp;Federica Giacometti,&nbsp;Sean Alberto Cuomo,&nbsp;Federico Tomasello,&nbsp;Yitagele Terefe Mekonnen,&nbsp;Fulvia Troja,&nbsp;Valentina Indio,&nbsp;Marco Tassinari,&nbsp;Alessandra De Cesare,&nbsp;Andrea Serraino","doi":"10.4081/ijfs.2023.11109","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11109","url":null,"abstract":"<p><p>Dry aging is a process during which meat is stored within maturation chambers at low temperatures and low relative humidity, resulting in improved tenderness and flavor development. The cuts are exposed to the atmosphere by hanging them or setting them on racks in the maturation chamber without any protective packaging. Animals and humans are usually the major sources of bacterial food contamination in the meat industry, but other routes might be involved. Therefore, procedures to reduce or eliminate pathogens from surfaces are crucial for an effective hazard analysis critical control point program in the food industry and other environments. This study aimed to assess the survival of <i>Listeria monocytogenes</i>, <i>Escherichia coli</i>, <i>Salmonella</i> spp., and <i>Staphylococcus aureus</i> on the inner surface of dry aging chambers. Moreover, we tested the efficacy of alkaline electrolyzed water (REW) for its application within a procedure aimed at reducing foodborne pathogens during meat storage. Environmental conditions inside the dry aging cabinet determine a reduction of <i>circa</i> 3 log CFU/cm² of the considered microorganisms on the inner surface in 24 hours. Additionally, the nebulization of REW with the smoking system increased the count reduction in 24 hours due to environmental conditions for <i>L. monocytogenes</i> (~1 log CFU/cm²) and for <i>S. aureus</i> (~2 log CFU/cm²). In this context, the use of REW can be justified for routine cleaning procedures of the surfaces, with the added value of being safe to handle, not containing environmental pollutants, and making it unnecessary to rinse surfaces due to its instability.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"12 3","pages":"11109"},"PeriodicalIF":1.3,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/5d/2e/ijfs-12-3-11109.PMC10563023.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41201225","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":"III Congresso Nazionale Filiera delle carni di selvaggina selvatica | Foligno 10 • 11 • 12 maggio 2023","authors":"The Editors","doi":"10.4081/ijfs.2023.11543","DOIUrl":"https://doi.org/10.4081/ijfs.2023.11543","url":null,"abstract":"This abstract book contains the abstracts presented at the 3th National Congress Filiera delle carni di selvaggina selvatica, Foligno 10-11-12 May 2023 [In italian]","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"1 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41547232","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}