Journal of Food Safety最新文献

{"title":"Influence of Frequency, Electric Field Strength, and Nonthermal Factors on the Inactivation of Escherichia coli O157:H7 During the Ohmic Heating Processing of Pomelo Juice","authors":"Doan Nhu Khue,&nbsp;Lai Quoc Dat,&nbsp;Le Thi Kim Phung,&nbsp;Le Nhat Tam,&nbsp;Nguyen Ba Thanh","doi":"10.1111/jfs.70019","DOIUrl":"https://doi.org/10.1111/jfs.70019","url":null,"abstract":"<div>\u0000 \u0000 <p>The influence of frequency, electric field strength, and nonthermal effects during ohmic heating (OH) on the inactivation of <i>Escherichia coli</i> O157:H7 in pomelo juice was investigated. Pomelo juice was inoculated with a specific density of <i>E. coli</i> O157:H7 and then treated with OH at frequencies ranging from 50 Hz to 20 kHz and electric field strengths of 20, 30, and 40 V/cm. The results showed that 60 and 500 Hz were more effective in inactivating <i>E. coli</i> than other frequencies. As electric field strength increased, inactivation also increased. Transmission electron microscopy analysis revealed that the cell membrane of <i>E. coli</i> O157:H7 treated with OH underwent more pronounced changes than cells treated with conventional heating (CH). OH could inactivate <i>E. coli</i> O157:H7 at lower temperatures and in a shorter time than CH. The nonthermal effect of OH increased the inactivation of the pathogen in pomelo juice. These findings demonstrated the potential of OH for pasteurizing pomelo juice.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 3","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143892874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Navigating the Functional and Bioactive Landscape of Sodium Alginate-Based Edible Coatings for Modernized Fruit Preservation","authors":"Vinay Kumar Pandey,&nbsp;Zaryab Shafi,&nbsp;Priyvart Choudhary,&nbsp;Amritanshu Pathak,&nbsp;Sarvesh Rustagi","doi":"10.1111/jfs.70020","DOIUrl":"https://doi.org/10.1111/jfs.70020","url":null,"abstract":"<div>\u0000 \u0000 <p>Fruit preservation plays a vital role in the food industry by addressing economic and environmental issues. The low toxicity and mechanical flexibility of sodium alginate have made it an excellent choice for the preparation of new-generation edible coatings in recent years. This quest for sustainable solutions has opened the field of biopolymers, with one such option being sodium alginate as a polymer. Current research trends explore the techno-functional properties of sodium alginate and have been extended to include film formability, gas permeation, and mechanical attributes as necessary determinants that govern coating performance. The synergy between the techno-functional and bioactive landscapes enables sodium alginate to play a multifaceted role in tailor-made coatings that are associated with diverse fruits while catering to on-shelf stability, final product elegance, and appealing to evolving trends of sustainably sourced health-conscious food choices. This review explores the novel potential of sodium alginate-based formulations in controlled bioactive release, enhanced antioxidant properties, and its role in nutrient retention. The integration of sodium alginate with natural antimicrobials for food safety presents an innovative approach to reducing postharvest losses while maintaining fruit quality. It also provides insights into the properties and applications of sodium alginate-based edible coatings.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 3","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143893017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of Calcium Hypochlorite and Peroxyacetic Acid to Inactivate E. coli and Salmonella in Irrigation Water in Maryland","authors":"Zhujun Gao,&nbsp;Aprajeeta Jha,&nbsp;Claire L. Hudson,&nbsp;Adam L. Hopper,&nbsp;Shirley A. Micallef,&nbsp;Channah Rock,&nbsp;Rohan V. Tikekar","doi":"10.1111/jfs.70018","DOIUrl":"https://doi.org/10.1111/jfs.70018","url":null,"abstract":"<p>Addition of antimicrobials to water used for irrigation of fresh produce is recommended to reduce microbial food safety risks. However, there remains a need to validate the efficacy of antimicrobials in irrigation water using the microbial strains and methods recommended by the Environmental Protection Agency (EPA). We evaluated the antimicrobial performance of calcium hypochlorite (Ca(ClO)₂) (2–4 and 10–12 ppm) and peroxyacetic acid (PAA) (6 and 10 ppm) individually in ground and surface agricultural production water in Maryland using the EPA recommended method (No. 94151PA7). Both water samples were slightly alkaline (pH 8.13 and 8.01, respectively) and low in turbidity (0.65 and 4.82 NTU, respectively). A total of 1 mL of EPA-recommended <i>Escherichia coli</i> or <i>Salmonella enterica</i> cocktail (approximately 9.0–9.7 log CFU/mL) was inoculated in 98 mL of irrigation water in three flasks and equilibrated at 12°C or 32°C, resulting in 7.0–7.7 log CFU/mL bacterial levels. One milliliter of sanitizer solution (Ca(ClO)₂ or PAA) was added into the flask followed by mixing for 15 s. At 5 and 10 min, samples were transferred into phosphate buffer saline containing 0.28 g/mL sodium metabisulfite, serially diluted, and plated on quadruplicated TSA-Rifampicin plates for enumeration. Both low and high levels of Ca(ClO)₂ and PAA solutions inactivated over 4.5 log CFU/mL of <i>E. coli</i> and <i>Salmonella</i> cocktails within 5 min at either water temperature, which exceeded the 3-log threshold required by the EPA. Total bacterial inactivation at 10 min exceeded 5 log CFU/mL. The results demonstrated that, in slightly alkaline irrigation water, adequate sanitizing efficacy was achieved with 2–4 ppm of Ca(ClO)₂ and 6 ppm of PAA.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 3","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70018","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143893018","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Artificial Ripening of Mangoes Marketed in Pakistan: Impact on Physicochemical Properties and Occurrence of Potentially Toxic Elements","authors":"Usama Nasir,&nbsp;Amir Ismail,&nbsp;Muhammad Riaz,&nbsp;Kashif Razzaq,&nbsp;Asif Mahmood,&nbsp;Waheed Al Masry,&nbsp;Muhammad Latif,&nbsp;Farwa Aslam,&nbsp;Sher Ali,&nbsp;Carlos A. F. Oliveira","doi":"10.1111/jfs.70021","DOIUrl":"https://doi.org/10.1111/jfs.70021","url":null,"abstract":"<p>Mango fruits (<i>Mangifera indica</i> L.) significantly contribute to dietary diversity and economic growth, especially in East Asian regions. This study assessed the safety, quality, and nutritional impact of various ripening agents on mangoes commonly used in Pakistan, focusing on their biochemical properties, nutrient composition, and contamination by potentially toxic elements (PTEs). Mangoes were ripened naturally (control) or artificially by using commercial-grade calcium carbide (CaC₂), commercially available ethylene ripener sachets, or ethylene gas from a gas generator. Mangoes ripened with CaC₂ exhibited the highest total soluble solid/titratable acidity ratio and lowest ascorbic acid (vitamin C) levels, indicating inferior quality compared with ethylene gas or naturally ripened mangoes. CaC₂-ripened mangoes also had the lowest percentages of moisture, protein, and carbohydrates along with the highest ash and fiber contents, while ethylene gas-treated mangoes retained nutrient composition closer to the control group (naturally ripened). PTE analysis indicated elevated mean levels of arsenic (As) and lead (Pb) in mangoes ripened by commercial CaC₂ and ethylene ripener sachets, exceeding maximum levels internationally recommended. Hazard quotient and cancer risk (CR) values for PTE in mangoes from all treatments were below reference limits, except for fruits ripened with CaC₂, which presented a CR value of 1.4 × 10⁻³ for As. This value exceeded the acceptable upper limit (1.0 × 10⁻⁴) of CR for PTE, thus indicating a potential carcinogenic risk for As through the consumption of mangoes ripened with CaC₂. These findings underscore the need for strict food safety regulations in Pakistan and the development of safer ripening alternatives for in-transit fruit handling.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 3","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70021","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143893019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Review of Recent Advances in Aptasensor for the Detection of Pathogenic Escherichia coli O157: H7","authors":"Meng-Wei Lin,&nbsp;Irwin A. Quintela,&nbsp;Vivian C. H. Wu,&nbsp;Chih-Sheng Lin","doi":"10.1111/jfs.70017","DOIUrl":"https://doi.org/10.1111/jfs.70017","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Escherichia coli</i> (<i>E. coli</i>) O157: H7 is a critical pathogen due to its association with severe conditions like hemorrhagic colitis and hemolytic uremic syndrome. The prevalence of this pathogen underscores the urgent need for effective food and environmental safety measures. Among emerging innovations, aptamer-based biosensors (aptasensors) offer increased sensitivity and reduced detection times compared to traditional methods for identifying <i>E. coli</i> O157: H7. Aptamers, short single-stranded DNA (ssDNA) or RNA molecules, act as bio-recognition elements, exhibiting high specificity and affinity for foodborne pathogens. This scoping review examines recent advancements in aptasensor technology over the past 5 years, focusing on platforms targeting <i>E. coli</i> O157: H7 detection. Key elements such as detection targets, sample types, transducers, sensing mechanisms, fabrication methods, and detection limits were analyzed to identify the strengths and limitations of current aptasensor platforms. The findings indicate that most optical aptasensors, particularly fluorescence-based ones, have been developed for detecting <i>E. coli</i> O157: H7 in water, food, and milk samples. Currently developing aptasensors show promise, offering reliable alternatives with improved detection capabilities. Nonetheless, further studies are still needed to validate their sensitivity and specificity to facilitate broader applications. This review explores the latest developments across diverse aptasensor types, including electrochemical, optical, and magnetic approaches, and examines their working principles, advantages, and limitations. It highlights the potential of aptasensors for practical applications in agricultural and environmental samples, emphasizing their role in advancing safety monitoring systems.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 3","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143893020","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antimicrobial Mechanisms of Hibiscus sabdariffa Extracts and Hibiscus Acid Against Campylobacter jejuni: Membrane Disruption, Biofilm Modulation, and Antibiotic Resistance Implications","authors":"Netzahualcóyol Calcáneo-Martínez,&nbsp;Aurea Bernardino-Nicanor,&nbsp;Carlos Alberto Gómez-Aldapa,&nbsp;Leopoldo Gonzalez-Cruz,&nbsp;Esmeralda Rangel-Vargas,&nbsp;Javier Castro-Rosas","doi":"10.1111/jfs.70016","DOIUrl":"https://doi.org/10.1111/jfs.70016","url":null,"abstract":"<div>\u0000 \u0000 <p>The objective was to evaluate the antimicrobial effects and possible mechanisms of action of extracts of <i>Hibiscus sabdariffa</i> calyxes and hibiscus acid (AH) on <i>Campylobacter jejuni</i>. The antimicrobial effect of extracts of <i>H. sabdariffa</i> calyxes (obtained with water, acetone, methanol, and ethanol) was evaluated alone and in a mixture with antibiotics using the paper disk technique. Possible damage to the membrane through permeability modification, leakage of genetic material and proteins, modification of zeta potential (<i>ζ</i>), electrophoretic mobility, pore formation, and the effect on biofilm formation was also investigated. The study found that extracts from <i>H. sabdariffa</i> calyxes, particularly the acetone extract (AE) and AH, effectively inhibited <i>C. jejuni</i> by damaging its membrane, causing leakage of genetic material and proteins, and altering zeta potential (<i>ζ</i>) and electrophoretic mobility. Both AE and AH also disrupted biofilm formation and induced membrane porosity. However, no synergistic effect was observed when combined with antibiotics. The findings suggest that these extracts could be potential alternatives to antibiotics for combating antibiotic-resistant <i>C. jejuni</i>.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 2","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143633017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effects of pH, Temperature, and Oxygen Availability on the Production of Aflatoxin B1 by Aspergillus flavus Zt41 and Sterigmatocystin Production of Aspergillus creber 2663 Isolates","authors":"Ildikó Bata-Vidács,&nbsp;Chaimae El Hathat,&nbsp;Katalin Inotai,&nbsp;Judit Kosztik,&nbsp;András Szekeres,&nbsp;Enikő Horváth-Szanics,&nbsp;Zsolt Zalán,&nbsp;József Kukolya","doi":"10.1111/jfs.70015","DOIUrl":"https://doi.org/10.1111/jfs.70015","url":null,"abstract":"<p>Aflatoxin B1 (AFB1) is a highly carcinogenic substance primarily produced by <i>Aspergillus flavus</i> and <i>Aspergillus parasiticus</i>. Sterigmatocystin (ST), a precursor of aflatoxin, is mainly produced by <i>Aspergillus nidulans</i> and <i>Aspergillus creber</i>. Both mycotoxins have similar biosynthetic pathways and structural characteristics, yet ST is considered to be less carcinogenic than AFB1. The scope of this study is to investigate how environmental conditions such as pH, temperature, and oxygen levels influence the production of toxins by good AFB1 producer <i>Aspergillus flavus</i> Zt41 (isolated from corn in Hungary) and ST hyper-producer <i>Aspergillus creber</i> 2663 (isolated from a flour mill in Hungary) on rice substrate. Temperature played a significant role in mycotoxin production, particularly in the production of sterigmatocystin, which peaked at 26°C with 392 μg/g, which was 3–4 times higher than amounts measured for 18°C, 22°C, and 30°C in the presence of oxygen. Oxygen availability was crucial for both growth and toxin production, as anaerobic conditions significantly impeded these processes. The rice substrate effectively served as a buffer, significantly reducing the impact of pH changes caused by citrate buffers. This is the first detailed study on the effects of pH, temperature, and oxygen availability on ST production of the hyper-producer <i>Aspergillus creber</i> strain isolated from a flour mill in Hungary.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 2","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70015","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Cutting-Edge Insect Processing: Unlocking the Potential for Bacterial Reduction in Black Soldier Fly (Hermetia illucens) Protein","authors":"Patrick Sudwischer,&nbsp;Verena Böschen,&nbsp;Werner Sitzmann,&nbsp;Michael Hellwig","doi":"10.1111/jfs.70012","DOIUrl":"https://doi.org/10.1111/jfs.70012","url":null,"abstract":"<p>Insects are rising in importance as an alternative animal protein feed source for livestock and pets. Black soldier fly larvae (<i>Hermetia illucens</i>) are one of the most common species in this alternative sector. This is based on their nutritional value, growth potential, high bioconversion ratio, and low environmental impact. The bacterial population in the larvae has been characterized but not the impact of process technology on bacterial reduction. This study focuses on the effect of insect processing on bacterial levels, from the larvae up to the protein feed generated from them. The two common processes, dry and wet processing, are compared with regard to their individual impact on product hygiene. Significant differences were observed between the technologies used for insect processing. In the dry process, a reduction of bacteria in the range of 2.63–3.41 log CFU/g was observable. In wet processing, a higher potential to reduce bacteria in the products was found, resulting in a decrease in bacterial count of 5.68 log CFU/g over the entire process. Both systems have shown different reduction potentials at different process stages. The EU Regulation 142/2011 is set as a legal benchmark in this study. Additionally, we observed a slow recontamination of the protein feed in a storage study over 14 days.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 2","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70012","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143530079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Application of Conservation Strategies for Bacteriophages Used in the Biocontrol of Pathogenic Microorganisms in Food","authors":"Ana María Hernández-Arteaga,&nbsp;Fernando Mendoza-Corvis,&nbsp;Jose Salgado-Behaine,&nbsp;Marco Gontijo,&nbsp;Laís Silva Batalha,&nbsp;Genesy Perez,&nbsp;Omar Perez Sierra,&nbsp;Maryoris E. Soto Lopez","doi":"10.1111/jfs.70014","DOIUrl":"https://doi.org/10.1111/jfs.70014","url":null,"abstract":"<div>\u0000 \u0000 <p>The encapsulation of bacteriophages shows significant potential as a biocontrol strategy in the food industry. This review explores diverse strategies, including freeze-drying, spray-drying, and extrusion dripping, along with the macromolecular matrices used to stabilize bacteriophages. Key findings are highlighted in the control of foodborne pathogens such as <i>Staphylococcus aureus</i>, <i>Escherichia coli</i>, <i>Salmonella spp</i>., and <i>Pseudomonas spp</i>. Among the encapsulating agents, polymers, particularly alginate, stand out due to their biocompatibility, gel-forming properties, ease of use, and capacity for controlled release. Different techniques and matrices have demonstrated the ability to preserve dry phage powders for up to 27 months with minimal reduction in phage titer. However, encapsulation efficiency depends on factors such as bacteriophage type, encapsulant concentration, encapsulant type, and process parameters. The development of tailored bacteriophage encapsulation strategies holds promise for expanding agricultural and food applications of bacteriophage technology.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 1","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phytochemicals as Natural Antimicrobials: A Promising Strategy for Food Safety and Foodborne Pathogens Control","authors":"Mahmoud Elafify,&nbsp;Amr M. Bakry,&nbsp;Hailong Tian,&nbsp;Jihong Huang","doi":"10.1111/jfs.70013","DOIUrl":"https://doi.org/10.1111/jfs.70013","url":null,"abstract":"<div>\u0000 \u0000 <p>Foodborne pathogens are critical concerns in the food safety sector and for regulatory agencies due to their high morbidity and mortality rates. They also significantly impact the economy, particularly in countries with limited financial resources. Furthermore, the rapid progression of microbial resistance to antibiotics and the hazards associated with chemical preservatives are global challenges. This underscores the importance of developing natural antimicrobial additives for the food industry. Plants offer a promising source of effective antimicrobial agents with significant activity against foodborne pathogens. In particular, phytochemicals demonstrate significant potential for improving food safety due to their broad antimicrobial properties. In this context, we reviewed the classification and extraction processes of phytochemicals, their antimicrobial activities, mechanisms of action, factors influencing their antimicrobial efficacy, and their applications in food safety. Additionally, we explored the current challenges associated with the industrial application of phytochemicals as natural preservatives. Phytochemicals have demonstrated substantial antimicrobial effects against a variety of foodborne pathogens through diverse mechanisms. Thus, they represent a promising solution for advancing the food industry and enhancing food safety.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 1","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}