Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Agricultural By-Products as Secondary Risk Matrices: Hazard Occurrence, Contaminant Fate, Mitigation Strategies, and Regulatory Considerations in Food Systems.","authors":"Vinothini Boopathi, Jaehyeon Kwon, Jiwoo Jung, Su Been Park, Soyoung Gwon, Hyang Sook Chun, Hyun-Gyun Yuk","doi":"10.1111/1541-4337.70632","DOIUrl":"10.1111/1541-4337.70632","url":null,"abstract":"<p><p>Agricultural by-products are increasingly valorized as food ingredients within circular food systems. However, their safety cannot be directly inferred from their corresponding primary commodities. Moreover, agricultural by-products serve as secondary risk matrices by acting as reservoirs or accumulation points for microbiological hazards, mycotoxins, pesticide residues, heavy metals, process-related contaminants, other organic contaminants, including PAHs and mineral oil hydrocarbons, and allergenic compounds. This occurs during field exposure, processing-driven redistribution, and storage. Hence, the safety and sustainability of by-product-derived ingredients require matrix-specific evaluation. Therefore, this study aims to provide a comprehensive and structured assessment of agricultural by-products as food-relevant matrices. Accordingly, this review integrated evidence using a two-tier literature approach that combined broad literature mapping of agricultural by-product valorization with a targeted safety-focused analysis of peer-reviewed studies. The primary focus was hazard occurrence, contaminant fate during processing, mitigation strategies, and regulatory considerations governing the use of agricultural by-products in food systems. Particular emphasis was placed on the processing-driven redistribution of contaminants, matrix-dependent variability, multi-contaminant co-occurrence, and limitations of regulatory frameworks originally developed for primary commodities. This review highlights that addressing current gaps in exposure assessment, mitigation validation, and regulatory alignment is critical for the safe integration of these by-products into circular food systems.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70632"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13534301/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148872297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Occurrence of Food Chemical Contaminants in Entomophagy: Implications for Food Safety and Future Risk Assessment-A Scoping Review.","authors":"Marta Esgalhado, Dayanne da Costa Maynard, Ariana Saraiva, Marjhory Gonçalves Moura, Didem Aybike Haspolat, José Costa, José Manuel Lorenzo, Zsuzsa Farkas, António Raposo, Maria do Céu Costa","doi":"10.1111/1541-4337.70613","DOIUrl":"10.1111/1541-4337.70613","url":null,"abstract":"<p><p>Entomophagy is increasingly recognized as a sustainable alternative to conventional protein sources due to its low environmental impact. However, ensuring its safety requires careful evaluation of chemical contaminants of food safety concern. This scoping review aimed to map and synthesize the available evidence on the occurrence of food contaminants in edible insects, focusing on cadmium, lead, mercury, nickel, polycyclic aromatic hydrocarbons (PAHs), and acrylamide, and to discuss their implications for food safety and risk assessment. A systematic search was conducted in PubMed, Scopus, and gray literature up to April 2025, without date restrictions, following the PRISMA-ScR guidelines. Only original research articles were included. Search terms addressed entomophagy and key contaminants, including cadmium, lead, mercury, nickel, acrylamide, and PAHs. Records were screened independently in Rayyan according to predefined eligibility criteria and relevance to the review question. Of the 1689 identified records, 114 duplicates were removed, 1575 were screened, and 23 underwent full-text assessment. Five studies were excluded, and 8 additional articles were identified through manual searching, resulting in a total of 25 studies. The concentrations of the selected metal contaminants were generally low, although variability was observed across insect species and geographic origins. Exposure to PAHs and acrylamide was mainly influenced by rearing substrates and processing conditions. The available evidence suggests that insects produced under controlled conditions show contaminant levels that warrant continued monitoring and exposure-based risk assessment. The absence of harmonized maximum contaminant levels for edible insects within European Union contaminant legislation highlights the need for additional data to support future regulatory and risk assessment frameworks.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70613"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13490289/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148786061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antimicrobial Surfaces for Reusable Food Packaging: A Comprehensive Review of Functionality and Suitability.","authors":"Ronan Farrell, Romina Pezzoli, Declan M Devine, Yvonne J Cortese","doi":"10.1111/1541-4337.70642","DOIUrl":"https://doi.org/10.1111/1541-4337.70642","url":null,"abstract":"<p><p>With the recent introduction of the European Union's Packaging and Packaging Waste Regulation (PPWR) in February 2025, reusable plastic packaging schemes have gained increasing attention as a more circular and sustainable alternative to single-use plastics (SUPs). However, a major barrier to the widescale adoption of these schemes lies in ensuring effective sanitization and disinfection after each reuse cycle. The risk of cross-contamination between use cycles presents the hazard of foodborne illness, which could undermine consumer trust and result in nonengagement with such systems. Antimicrobial surfaces represent a promising solution for enhancing the microbial safety and improving the cleanability of reusable packaging. These surfaces are designed to inhibit the growth and survival of microorganisms such as bacteria, viruses, and fungi that contribute to food spoilage and foodborne illness. Their integration into packaging systems could potentially improve consumer confidence and accelerate adoption by facilitating easier sanitization and reducing the risk of microbial cross-contamination. A range of strategies exists for fabricating antimicrobial surfaces, broadly categorized into chemical and physical approaches, each with distinct advantages and limitations in the context of food packaging. This review critically examines the functionality of these surface types and evaluates their potential for reusable food packaging applications.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70642"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148896149","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}

{"title":"Pesticide Residues, Gut Microbiota, and Gastrointestinal Outcomes: A Scoping Review of Human Evidence.","authors":"Chengqian Ye, Qingjie Wu, Zhaochu Wang, Cai Zhang","doi":"10.1111/1541-4337.70622","DOIUrl":"10.1111/1541-4337.70622","url":null,"abstract":"<p><p>Vegetables anchor healthy-diet recommendations yet are the principal nonoccupational route by which residues of organophosphate (OP), pyrethroid, neonicotinoid, organochlorine (OC), and glyphosate herbicide enter the diet, with the gut microbiota a plausible mediator linking these residues to functional gastrointestinal (GI) and inflammatory bowel outcomes. We conducted a scoping review following the PRISMA extension for Scoping Reviews (PRISMA-ScR), searching PubMed (2010 to April 2026) with mandatory backward and forward citation tracing for human studies of dietary or biomarker-confirmed pesticide exposure against gut microbiota, intestinal barrier and inflammation, functional GI disorders, or inflammatory bowel disease (IBD). Risk of bias (RoB) was appraised with ROBINS-E and Cochrane RoB 2.0, and evidence was synthesized in a 60-cell pesticide-class × outcome gap matrix. Twenty-eight papers were retained; 20 full-text-extracted human studies entered the synthesis, populating 20 of 60 cells (33%). The strongest convergent within-scope signal was OC exposure × IBD, where three cohorts agreed in direction (hazard ratios 1.56-1.61; Faroese risk ratio 3.04 on 37 cases). As a microbiota-mediation exemplar for an adjacent non-GI endpoint, the MCMC Nanjing pregnancy cohort linked a pesticide environmental risk score to gestational diabetes (adjusted odds ratio 4.5; 95% CI, 1.4-13.8; internal-validation area under the curve 0.83), with a Dorea-branch microbiota mediating part of the path. Glyphosate × IBD and neonicotinoid × any GI outcome remained empty. RoB centered on Moderate (11 of 22 rated cohorts), with six elevated-bias contributors. Biomarker-anchored prospective cohorts targeting the empty cells should be the next research priority.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70622"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13500746/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148807835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"AI-Enabled Shrinkage Analysis and Morphology Control in Food Processing: Mechanisms, Multimodal Perception, Modeling, and Intelligent Regulation.","authors":"Qing Sun, Kang Feng, Baoshan Shao, Xiaona Wang, Hongxun Tao, Shipeng Gao, Xin Wang, Jiyong Shi, Xiaobo Zou","doi":"10.1111/1541-4337.70640","DOIUrl":"https://doi.org/10.1111/1541-4337.70640","url":null,"abstract":"<p><p>Food shrinkage and morphological distortion during processing and storage are major causes of quality deterioration, affecting appearance, texture, internal structure, and consumer acceptance. These deformations arise from complex couplings among moisture migration, heat and mass transfer, and matrix mechanical evolution, making accurate prediction and regulation highly challenging using conventional empirical approaches. Recent advances in artificial intelligence (AI) provide new opportunities for intelligent morphology analysis and control in food systems. This review systematically summarizes the current progress of AI-enabled shrinkage characterization, predictive modeling, and intelligent regulation in food processing. First, the multiphysics mechanisms governing shrinkage formation and morphological evolution are critically discussed. Subsequently, a multimodal perception framework integrating visual imaging, acoustic sensing, spectral analysis, and microstructural imaging is presented for comprehensive characterization of appearance, texture, and internal structural changes. The review further evaluates the evolution of shrinkage modeling from traditional machine learning to deep learning and physics-informed neural networks (PINNs), highlighting their capabilities and current limitations in mechanism interpretability and cross-domain generalization. In addition, representative intelligent regulation pathways, including visual feedback closed-loop control, multiobjective optimization, smart pretreatment, active packaging, and programmable physical field intervention, are systematically analyzed. Finally, future trends involving multimodal data fusion, digital twins, edge computing, and AI-driven active morphology design are discussed. This review provides a comprehensive theoretical and technological framework for the intelligent transformation of food morphology engineering and precision food manufacturing.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70640"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148896182","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}

{"title":"Ethylene Oxide and 2-Chloroethanol in Foods: Hazards, Detection Markers, and Regulatory Perspectives.","authors":"Hyeonseo Choi, Yujin Ahn, Yooheon Park","doi":"10.1111/1541-4337.70635","DOIUrl":"10.1111/1541-4337.70635","url":null,"abstract":"<p><p>Ethylene oxide (EO) has re-emerged as a major food safety concern, with findings in spices, sesame, dried vegetables, food additives, and composite foods revealing persistent gaps between toxicological hazard, analytical detectability, and regulatory interpretation. In current food control practice, 2-chloroethanol (2-CE) is often the dominant analyte because parent EO is highly volatile and reactive; however, the scientific basis for treating 2-CE as a surrogate for EO remains contested. This review examines EO-related residues through three integrated lenses: the chemistry and toxicological significance of EO and its reaction products, the analytical determination and interpretation of residues across food matrices, and the international regulatory divergence that hinders harmonization. Evidence indicates that EO itself is a compound of clear toxicological concern, whereas 2-CE is better understood as a policy-relevant marker of EO-related chemistry whose meaning depends on matrix context, processing history, and regulatory purpose. Processed and composite foods intensify this challenge by weakening the link between analytical findings and source attribution. Overall, EO is not simply a residue monitoring issue but an interpretive problem created by the misalignment of hazard assessment, marker-based analytics, and regulatory decision-making. Progress will require clearer toxicological positioning of 2-CE, matrix-specific analytical reporting, structured source attribution frameworks, and closer alignment between national control systems and international standard-setting efforts.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70635"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13529922/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148862785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structure-Function Relationships of Bigels as Animal Fat Replacers: Phase Inversion-Induced Structural Diversity and Corresponding Food Application Potential.","authors":"Yuexin Li, Yuhang Fan, Qian Chen, Qian Liu, Hui Wang, Haotian Liu, Baohua Kong","doi":"10.1111/1541-4337.70643","DOIUrl":"https://doi.org/10.1111/1541-4337.70643","url":null,"abstract":"<p><p>Animal fat-based triacylglycerols contribute unique texture to foods, but their excessive intake poses health risks. Therefore, developing fat replacers that can mimic the plasticity and melting properties of animal triacylglycerols has emerged as a key challenge in soft matter research. In this context, bigels are promising fat replacers due to their comparable thermal and rheological properties. However, they undergo phase inversion modulated by the oil-to-water ratio and gelator concentration/type, which determines their final microstructure, namely oil-in-water (O/W), bi-continuous, and water-in-oil (W/O). Clarifying the structure-function relationship is critical for designing bigels as animal fat replacers. This review presents the formation of bigels, while also indicating the factors that control their phase inversion. Moreover, the physicochemical properties, long-term stability, and in vitro digestion behavior of phase inversion-induced bigels are compared, and current applications of these bigels are presented. Finally, this review summarizes promising research directions for developing bigels as advanced fat replacers. The key conclusions are as follows. First, hydrogelator assembly is driven by intermolecular interactions (e.g., hydrogen bonding and hydrophobic association). The structure and mechanical strength are determined by oleogelator crystallization and 3D network formation. The interface between the two phases is stabilized by emulsifiers. Second, with phase inversion induced by the oil-to-water ratio, W/O systems exhibit enhanced mechanical properties and low free fatty acid release, while O/W systems exhibit superior oxidative and freeze-thaw stability. Finally, W/O systems are predicted to be suitable for meat products, O/W systems for bakery products, and bi-continuous systems for 3D-printed foods.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70643"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148896285","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}

{"title":"Advances in Sunflower Seed Oil: Intelligent Quality Evaluation, Processing Innovations, and Component Analysis.","authors":"Mengjiao Zhang, Qiang Wang, Sarina Ma, Zhenyuan Li, Yumeng Hu, Karim Gafurov, Dilshoda Safarava, Qin Guo","doi":"10.1111/1541-4337.70586","DOIUrl":"10.1111/1541-4337.70586","url":null,"abstract":"<p><p>Sunflower seed oil, recognized as a significant edible oil, has emerged as a focal point in contemporary research owing to its unique nutritional composition and functional attributes. In recent years, substantial advancements have been made in intelligent quality assessment methodologies for raw materials, novel extraction technologies, and targeted investigations of constituents. This review systematically analyzes the mechanisms and applications of the basic quality of sunflower seed raw materials, conventional oil extraction techniques, emerging preparation technologies (aqueous enzymatic method), and auxiliary processes (microwave/ultrasound/pulsed electric field-assisted extraction). It focuses on elucidating the structural characteristics of nutrients such as triglycerides and fatty acids in sunflower seed oil and the distribution of flavor and bioactive components, as well as the novel formation mechanisms of potential harmful substances, and summarizes its high-value applications in the food industry while clarifying the development directions for industrial innovation. The precise characterization of sunflower seeds attributes was accomplished through an integrated \"intelligent representation-quality analysis-suitability assessment\" framework. Contemporary oil extraction technology has evolved into a diversified paradigm encompassing \"green upgrading of traditional processes, breakthroughs in emerging technologies, and synergistic auxiliary technologies.\" The biosynthetic pathways of bioactive constituents, formation mechanisms of harmful substances, and critical regulatory nodes have been systematically identified, demonstrating their substantial potential across diverse application domains. This article endeavors to provide rigorous theoretical foundations for breakthroughs in fundamental research and the industrial transformation of sunflower seed oil, thereby facilitating high-quality innovative development within the industry.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70586"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13525092/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148849539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Upcycling Vegetable Waste Into Functional Food Ingredients via Synergistic Microbial Engineering and Artificial Intelligence.","authors":"Jiajin Sun, Dongbo Ma, Qingwei Meng, Chongpeng Bi, Jianping Li, Anshan Shan","doi":"10.1111/1541-4337.70611","DOIUrl":"10.1111/1541-4337.70611","url":null,"abstract":"<p><p>The escalating generation of global vegetable waste represents a critical loss of bioactive resources, necessitating a paradigm shift from passive disposal to active nutrient upcycling. However, the industrial conversion of this heterogeneous biomass into standardized functional food ingredients is currently impeded by significant techno-economic barriers, primarily structural recalcitrance, compositional inconsistency, and the presence of toxic fermentation inhibitors. This review provides a comprehensive analysis of the synergistic application of microbial engineering and artificial intelligence (AI) to resolve these bioprocessing bottlenecks within a food-to-food closed-loop framework (as shown in the graphical abstract). We evaluate recent advances in engineering food-grade microbial chassis (e.g., Saccharomyces cerevisiae and Escherichia coli) to enhance lignocellulose degradation and stress tolerance. Concurrently, we examine the integration of AI across the entire value chain, covering deep learning-based rational enzyme design, genome-scale metabolic modeling, and intelligent process control for precision fermentation. Current evidence demonstrates that the hardware-software coupling of engineered strains and AI algorithms significantly enhances conversion efficiency and process robustness. Key findings highlight that AI-driven Design-Build-Test-Learn cycles facilitate the de novo creation of enzymes with superior kinetics and strains with adaptive stress response capabilities against toxins. Moreover, dynamic digital twin models effectively mitigate the impact of substrate variability, ensuring the batch-to-batch consistency required for food applications. We conclude that this data-driven synergistic paradigm is pivotal for establishing a resilient circular bioeconomy, enabling the reliable bioconversion of waste into high-value single-cell proteins, natural flavor additives, and sustainable packaging materials.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70611"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13529936/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148862814","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparing a Competitive Submission.","authors":"Mary Ellen Camire","doi":"10.1111/1541-4337.70647","DOIUrl":"https://doi.org/10.1111/1541-4337.70647","url":null,"abstract":"","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70647"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148896173","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}