Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Zinc oxide nanomaterials: Safeguarding food quality and sustainability","authors":"Gökhan Gurur Gökmen,&nbsp;Fatemeh Sadat Mirsafi,&nbsp;Till Leißner,&nbsp;Tamer Akan,&nbsp;Yogendra Kumar Mishra,&nbsp;Duygu Kışla","doi":"10.1111/1541-4337.70051","DOIUrl":"10.1111/1541-4337.70051","url":null,"abstract":"<p>In this era, where food safety and sustainability are paramount concerns, the utilization of zinc oxide (ZnO) nanoparticles (NPs) is a promising solution to enhance the safety, quality, and sustainability of food products. ZnO NPs in the food industry have evolved significantly over time, reflecting advancements in synthesizing methods, antimicrobial activities, and risk assessment considerations for human health and the environment. This comprehensive review delves into the historical trajectory, current applications, and prospects of ZnO NPs in food-related contexts. Synthesizing methods, ranging from solvothermal and solgel techniques to laser ablation and microfluidic reactors, have facilitated the production of ZnO NPs with tailored properties suited for diverse food applications. The remarkable antimicrobial activity of ZnO NPs against a wide spectrum of pathogens has garnered attention for their potential to enhance food safety and extend shelf-life. Furthermore, comprehensive risk assessment methodologies have been employed to evaluate the potential impacts of ZnO NPs on human health and the environment, regarding toxicity, migration, and ecological implications. By navigating the intricate interplay between synthesis methods, antimicrobial efficacy, inhibitory mechanisms, and risk assessment protocols, by elucidating the multifaceted role of ZnO NPs in shaping the past, present, and future of the food industry, this review offers valuable insights and promising avenues for researchers, policymakers, and industry stakeholders to enhance food safety, quality, and sustainability.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70051","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613072","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":"Reports of tropane alkaloid poisonings and analytical techniques for their determination in food crops and products from 2013 to 2023","authors":"Rufielyn S. Gravador,&nbsp;Simon Haughey,&nbsp;Julie Meneely,&nbsp;Brett Greer,&nbsp;Anne Nugent,&nbsp;Christy S. Daniel,&nbsp;Christopher Elliott","doi":"10.1111/1541-4337.70047","DOIUrl":"10.1111/1541-4337.70047","url":null,"abstract":"<p>Food safety is crucial to attaining food security and sustainability. Unsafe foods for human and animal consumption lead to product recalls and rejection, negatively impacting the global economy and trade. Similarly, climate change can adversely affect the availability of safe and nutritious food at the table. The changing climatic conditions and global food trade and transport can make the movement of toxic plants possible, resulting in food crops being increasingly invaded by some species of plants that produce toxic secondary metabolites, such as tropane alkaloids (TAs). <i>Datura stramonium</i> from the <i>Solanaceae</i> plant family is an invasive and virulent plant that produces high amounts of two TAs, atropine and scopolamine. Various food poisoning events following accidental or deliberate ingestion of foods contaminated by atropine and scopolamine from seeds of <i>D. stramonium</i> have been recorded in different locations globally. Due to these incidents, regulatory agencies require the development of plant toxin detection methods that can be used in the food chain as early as possible. This systematic review thus focuses on the TA determination techniques in food and feeds published between 2013 and 2023. A particular focus was given to the sample preparation methods, the improvements of each technique claimed, and data to support the performance of each method, especially the ability to measure at or below the maximum level. The review concludes with other technological advancements, including rapid spectroscopy, electrophoresis, and colorimetric methods, as well as the possibility of coupling with smartphones for use in on-farm detection and the challenges in applying them.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70047","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613059","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":"Simultaneous detection of multiple mycotoxins in agricultural products: Recent advances in optical and electrochemical sensing methods","authors":"Chunyuan Tang,&nbsp;Yi He,&nbsp;Bingzheng Yuan,&nbsp;Libo Li,&nbsp;Lijun Luo,&nbsp;Tianyan You","doi":"10.1111/1541-4337.70062","DOIUrl":"10.1111/1541-4337.70062","url":null,"abstract":"<p>Mycotoxin contamination poses serious threats to human and animal health. Food and environmental systems are often simultaneously contaminated with multiple mycotoxins, a problem that is further exacerbated by the synergistic toxicological effects of these co-occurring mycotoxins. Consequently, the development of rapid detection methods capable of simultaneously identifying multiple mycotoxins in agricultural products is essential to prevent their entry into the food chain. Compared to standard detection methods, optical and electrochemical (EC) sensing methods have distinct advantages for the rapid detection of mycotoxins. This review comprehensively summarizes the latest advancements in the field of simultaneous detection of multiple mycotoxins using optical and EC sensing methods over the last 6 years (2018–2024). First, the review introduces the classification and relevant principles of optical and EC sensing methods. Thereafter, it emphasizes innovative simultaneous detection strategies within these approaches. Finally, it discusses current challenges and offers a reference for further research. Currently, the main challenge lies in the mutual interference among targets, making the development of an interference-free detection platform essential. Furthermore, the ongoing development of integrated technology is expected to aid regulatory authorities in improving the quality of agricultural products for field applications.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613069","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":"Dairy and nondairy proteins as nano-architecture structures for delivering phenolic compounds: Unraveling their molecular interactions to maximize health benefits","authors":"Cristine Couto de Almeida,&nbsp;Diego dos Santos Baião,&nbsp;Davi Vieira Teixeira da Silva,&nbsp;Lucileno Rodrigues da Trindade,&nbsp;Patricia Ribeiro Pereira,&nbsp;Carlos Adam Conte-Junior,&nbsp;Vania Margaret Flosi Paschoalin","doi":"10.1111/1541-4337.70053","DOIUrl":"10.1111/1541-4337.70053","url":null,"abstract":"<p>Phenolic compounds are recognized for their benefits against degenerative diseases. Clinical and nutritional applications are limited by their low solubility, stability, and bioavailability, compromising their efficacy. Natural macromolecules, such as lipids, polysaccharides, and proteins, employed as delivery systems can efficiently overcome these limitations. In this sense, proteins are attractive due to their biocompatibility and dynamic structure properties, functional adaptability and self-assembly capabilities, offering stability, efficient encapsulation, and controlled release. This review explores the potential use of dairy proteins, caseins, and whey proteins, and, alternatively, nondairy proteins, gelatin, human serum albumin, maize zein, and soybean proteins, in building wall materials for the delivery of phenolic compounds. To optimize performance, aspects, such as protein–phenolic affinity and complex stability/activity, should be considered when designing particle nano-architecture. Molecular interactions between protein–phenolic compound complexes are, thus, further discussed, as well as the effects of temperature and pH and strategies to stabilize and preserve nano-architecture and retain phenolic compound activity. All proteins harbor one or more putative binding sites, shared or not, depending on the phenolic compound. Preservation techniques are still a case-to-case study, as no behavior patterns among different complexes are noted. Safety aspects necessary for the marketing of nanoproducts, such as characterization, toxicity assessments, and post-market monitoring as defined by the European Food Safety Authority and the Food and Drug Administration, are discussed, evidencing the need for a unified regulation. This review broadens our understanding and opens new opportunities for the development of novel protein-based nanocarriers to obtain more effective and stable products, enhancing phenolic compound delivery and health benefits.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70053","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142612920","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":"Food packaging technology considerations for designers: Attending to food, consumer, manufacturer, and environmental issues","authors":"Deniz Turan,&nbsp;Barbera M. Keukens,&nbsp;Hendrik N. J. Schifferstein","doi":"10.1111/1541-4337.70058","DOIUrl":"10.1111/1541-4337.70058","url":null,"abstract":"<p>Food packaging is essential for preserving food safety and quality while also addressing environmental concerns. Designers are at the forefront of developing packaging solutions that not only meet functional requirements but also align with evolving consumer preferences and sustainability concerns. To inform designers, this paper discusses fundamental principles of food packaging technology, encompassing aspects such as food preservation, distribution, marketing, usability, and disposal. It provides examples of innovations in active and smart packaging, nanotechnology, material biodegradability, and recyclability, as well as strategies to reduce packaging waste. By providing future food packaging designers with this essential knowledge and these insights, we hope to encourage them to contribute to future innovations that meet the needs of consumers and the environment.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70058","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142612929","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":"Salmonella Presence and Risk Mitigation in Pet Foods: A Growing Challenge with Implications for Human Health","authors":"Janak Dhakal,&nbsp;Leslie Pearl M. Cancio,&nbsp;Aiswariya Deliephan,&nbsp;Byron D. Chaves,&nbsp;Stephan Tubene","doi":"10.1111/1541-4337.70060","DOIUrl":"10.1111/1541-4337.70060","url":null,"abstract":"<p>Pet food is increasingly recognized as a significant vehicle for the transmission of foodborne pathogens to humans. The intimate association between pets and their owners, coupled with the rising trend of feeding pets raw and unprocessed foods, contributes substantially to this issue. <i>Salmonella</i> contamination in pet food can originate from raw materials and feed ingredients, the processing environment, and postprocessing handling and applications. The absence of standardized postprocessing pathogen mitigation steps in the production of dry kibble and treats, along with the lack of validated heat and chemical interventions in raw pet foods, renders pet food susceptible to contamination by pathogens such as <i>Salmonella</i>, <i>Listeria</i>, <i>E. coli</i>, etc. Pets can then serve as carriers of <i>Salmonella</i>, facilitating its transmission to pet owners. Since 1999, there have been over 117 recalls of pet foods due to <i>Salmonella</i> contamination in the United States, with 11 of these recalls linked to human outbreaks. Notably, 5 of the 11 human outbreaks involved multidrug-resistant <i>Salmonella</i> strains. Various antimicrobial interventions, including high-pressure processing, ozone, irradiation, chemical treatments such as organic acids and acidulants, plant-derived antimicrobials, and biological interventions such as bacteriophages, have proven effective against <i>Salmonella</i> in pet foods. This review aims to summarize the prevalence of <i>Salmonella</i> in different types of pet foods, identify common sources of contamination, outline reported outbreaks, and discuss control measures and the regulatory framework governing pet food safety.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70060","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613066","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":"Machine vision combined with deep learning–based approaches for food authentication: An integrative review and new insights","authors":"Che Shen,&nbsp;Ran Wang,&nbsp;Hira Nawazish,&nbsp;Bo Wang,&nbsp;Kezhou Cai,&nbsp;Baocai Xu","doi":"10.1111/1541-4337.70054","DOIUrl":"10.1111/1541-4337.70054","url":null,"abstract":"<p>Food fraud undermines consumer trust, creates economic risk, and jeopardizes human health. Therefore, it is essential to develop efficient technologies for rapid and reliable analysis of food quality and safety for food authentication. Machine vision–based methods have emerged as promising solutions for the rapid and nondestructive analysis of food authenticity and quality. The Industry 4.0 revolution has introduced new trends in this field, including the use of deep learning (DL), a subset of artificial intelligence, which demonstrates robust performance and generalization capabilities, effectively extracting features, and processing extensive data. This paper reviews recent advances in machine vision and various DL-based algorithms for food authentication, including DL and lightweight DL, used for food authenticity analysis such as adulteration identification, variety identification, freshness detection, and food quality identification by combining them with a machine vision system or with smartphones and portable devices. This review explores the limitations of machine vision and the challenges of DL, which include overfitting, interpretability, accessibility, data privacy, algorithmic bias, and design and deployment of lightweight DLs, and miniaturization of sensing devices. Finally, future developments and trends in this field are discussed, including the development of real-time detection systems that incorporate a combination of machine vision and DL methods and the expansion of databases. Overall, the combination of vision-based techniques and DL is expected to enable faster, more affordable, and more accurate food authentication methods.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142612934","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":"Risks of foodborne pathogens associated with animal contamination of raw-agricultural commodities: A review","authors":"Anna Loewald,&nbsp;Lisa McKeag,&nbsp;Robert Hadad,&nbsp;Donald W. Schaffner,&nbsp;Elizabeth Newbold","doi":"10.1111/1541-4337.70052","DOIUrl":"10.1111/1541-4337.70052","url":null,"abstract":"<p>Pathogens that cause foodborne illness can contaminate raw-agricultural produce via animal intrusion and defecation in production fields. The Food and Drug Administration's Produce Safety Rule and related guidance cite published research on animal intrusion risk and risk-reduction practices. However, additional relevant research has been published since their release. Research on animal contamination often focuses on a single risk factor. This review summarizes current research on multiple risk factors and provides a basis for understanding how these factors may interact to influence risk to produce from animal contamination, providing regulators and educators with science-based information to inform education and outreach to growers. This review may also aid researchers by identifying future research needs. We conclude that when managing risks from animal contamination, a multi-pronged approach is necessary. This approach considers a range of factors, including animal type, nature of feces, rain and irrigation events, meteorology, and worker training. We also created an online tool that conveys the findings of this review in a succinct and digestible format for growers and regulatory and educational partners.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70052","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613062","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":"A comprehensive review of structure–activity relationships and effect mechanisms of polyphenols on heterocyclic aromatic amines formation in thermal-processed food","authors":"Hao Dong,&nbsp;Huiping Ye,&nbsp;Weidong Bai,&nbsp;Xiaofang Zeng,&nbsp;Qingping Wu","doi":"10.1111/1541-4337.70032","DOIUrl":"10.1111/1541-4337.70032","url":null,"abstract":"<p>Heterocyclic aromatic amines (HAAs) are potent carcinogenic substances mainly generated in thermal-processed food. Natural polyphenols have been widely used for inhibiting the formation of HAAs, whereas the effect of natural polyphenols on HAAs formation is complex and the mechanisms are far from being clearly elucidated. In order to clarify the comprehensive effect of polyphenols on HAAs, this review focused on the structure–activity relationships and effect mechanisms of polyphenols on the formation of HAAs. In addition, the effects of polyphenols on HAAs toxicity were also first reviewed from cell, gene, protein, and animal aspects. An overview of the effect of polyphenol structures such as parent ring and exocyclic group on the mitigation of HAAs was emphasized, aiming to provide some valuable information for understanding their effect mechanism. The HAAs formation is inhibited by natural polyphenols in a dose-dependent manner largely through eliminating free radicals and binding precursors and intermediates. The inhibitory effect was probably affected by the quantity and position of hydroxyl groups in the aromatic rings, and polyphenols with <i>m</i>-hydroxyl group in the aromatic ring had the stronger inhibitory effect. However, the presence of other substituents and excessive hydroxyl groups in natural polyphenols might mitigate the inhibitory effect and even promote the formation of HAAs. This review can provide theoretical reference for effectively controlling the formation of HAAs in thermal-processed food by natural polyphenols and reducing their harm to human health.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142612907","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":"Microplastics from face masks: Unraveling combined toxicity with environmental hazards and their impacts on food safety","authors":"Luyu Pei,&nbsp;Lina Sheng,&nbsp;Yongli Ye,&nbsp;Jiadi Sun,&nbsp;Jia-Sheng Wang,&nbsp;Xiulan Sun","doi":"10.1111/1541-4337.70042","DOIUrl":"10.1111/1541-4337.70042","url":null,"abstract":"<p>Microplastics (MPs) refer to tiny plastic particles, typically smaller than 5 mm in size. Due to increased mask usage during COVID-19, improper disposal has led to masks entering the environment and releasing MPs into the surroundings. MPs can absorb environmental hazards and transfer them to humans and animals via the food chain, yet their impacts on food safety and human health are largely neglected. This review summarizes the release process of MPs from face masks, influencing factors, and impacts on food safety. Highlights are given to the prevalence of MPs and their combined toxicities with other environmental hazards. Control strategies are also explored. The release of MPs from face masks is affected by environmental factors like pH, UV light, temperature, ionic strength, and weathering. Due to the chemical active surface and large surface area, MPs can act as vectors for heavy metals, toxins, pesticides, antibiotics and antibiotic resistance genes, and foodborne pathogens through different mechanisms, such as electrostatic interaction, precipitation, and bioaccumulation. After being adsorbed by MPs, the toxicity of these environmental hazards, such as oxidative stress, cell apoptosis, and disruption of metabolic energy levels, can be magnified. However, there is a lack of comprehensive research on both the combined toxicities of MPs and environmental hazards, as well as their corresponding control strategies. Future research should prioritize understanding the interaction of MPs with other hazards in the food chain, their combined toxicity, and integrating MPs detection and degradation methods with other hazards.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613053","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}