Journal of Food Safety最新文献_第4页

Design of a Portable Electronic Nose for Identification of Minced Chicken Meat Adulterated With Soybean Protein Isolate 设计用于识别掺有大豆分离蛋白的鸡肉碎的便携式电子鼻

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-09-11 DOI: 10.1111/jfs.13163

Min Zhou, Chunxia Dai, Joshua Harrington Aheto, Xiaorui Zhang

{"title":"Design of a Portable Electronic Nose for Identification of Minced Chicken Meat Adulterated With Soybean Protein Isolate","authors":"Min Zhou, Chunxia Dai, Joshua Harrington Aheto, Xiaorui Zhang","doi":"10.1111/jfs.13163","DOIUrl":"https://doi.org/10.1111/jfs.13163","url":null,"abstract":"<div>\u0000 \u0000 The study aimed to develop a portable electronic nose system for detecting adulteration with soybean protein isolate (SPI) in chicken meat. The system mainly consisted of three parts: the gas sensor array, the DSP28335 control board, and the upper computer. The DSP28335 control board, developed using C language, included analog to digital converter (ADC) module, digital output (DO) module, pulse width modulation (PWM) module, controller area network (CAN) module, power module, drive circuit, and so forth. The upper computer, developed using LabVIEW, facilitated user interaction with the user by primarily handling CAN configuration and monitoring, displaying and storing sensor data, temperature and flow data, and sending and monitoring electronic nose commands. The feasibility of the proposed electronic nose for characterizing adulterated chicken meat was tested on six classes of chicken meat that had been adulterated with varied quantities of SPI. The mass fractions of SPI were 0%, 5%, 10%, 15%, 20%, and 25%, respectively. On the basis of odor data from the electronic nose, K-nearest neighbor (KNN), linear discriminant analysis (LDA), and support vector machine (SVM) were applied to qualitatively distinguish minced chicken meat with different adulteration ratios. The results showed that the SVM model had the best recognition effect. When the best parameters (c, g) were c = 16 and g = 1, the accuracy of SVM model was 97.22% and 93.75% in the training and testing sets, respectively. These results demonstrated that the portable electronic nose designed in this paper effectively identifies minced chicken meat under various adulteration conditions, enabling rapid and nondestructive detection of chicken meat adulteration.\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 5","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142170131","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}

引用次数: 0

Optimizing Byproduct Processing for Clean Label Foods: Avocado and MSM-Tambaqui With a Focus on Zero Waste 优化清洁标签食品的副产品加工：牛油果和 MSM-Tambaqui，关注零废弃物

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-09-02 DOI: 10.1111/jfs.13160

Leandro Presenza, Bianca Ferraz Teixeira, Luis Felipe de Freitas Fabrício, Renato Grimaldi, Juliana Antunes Galvão, Thais Maria Ferreira de Souza Vieira

{"title":"Optimizing Byproduct Processing for Clean Label Foods: Avocado and MSM-Tambaqui With a Focus on Zero Waste","authors":"Leandro Presenza, Bianca Ferraz Teixeira, Luis Felipe de Freitas Fabrício, Renato Grimaldi, Juliana Antunes Galvão, Thais Maria Ferreira de Souza Vieira","doi":"10.1111/jfs.13160","DOIUrl":"https://doi.org/10.1111/jfs.13160","url":null,"abstract":"<div>\u0000 \u0000 Agricultural byproducts, often discarded, possess significant nutritional value and technological potential. This study investigates the efficacy of ethanolic-water extracts from avocado (Persea americana Mill.) byproducts, obtained with minimal solvent use through optimized extraction, in enhancing the stability of mechanically separated meat-tambaqui (Colossoma macropomum) burgers, a high-fat Amazonian fish. 2000 ppm of avocado seed and peel extract were applied in shelf-life tests conducted under refrigeration and freezing conditions to evaluate the stability of the burgers. The results demonstrated that the bioactive compounds from avocado byproducts resulted in lower TBARS values, indicating strong antioxidant properties, reduced formation of volatile nitrogen compounds, and color maintenance than sodium erythorbate. Monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) were preserved using bioactive ethanolic-water extracts, and the protein content was improved compared to the control, enhancing nutritional quality. This study highlights the potential of using agri-food byproducts, especially for application in highly perishable items such as fish, promoting the development of clean label products, thus supporting a more efficient and environmentally friendly food industry focusing on the circular economy.\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 5","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137756","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}

引用次数: 0

Interactive effects of osmotic, acid, heat, cold, and freezing stresses on the biofilm formation ability of Salmonella serotypes 渗透、酸、热、冷和冰冻应激对沙门氏菌血清型生物膜形成能力的交互影响

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-08-14 DOI: 10.1111/jfs.13156

Ata Kaboudari, Javad Aliakbarlu, Tooraj Mehdizadeh

{"title":"Interactive effects of osmotic, acid, heat, cold, and freezing stresses on the biofilm formation ability of Salmonella serotypes","authors":"Ata Kaboudari, Javad Aliakbarlu, Tooraj Mehdizadeh","doi":"10.1111/jfs.13156","DOIUrl":"https://doi.org/10.1111/jfs.13156","url":null,"abstract":"Food-related stresses such as heating and freezing may influence the biofilm formation ability of bacteria. This study aimed to investigate the main and interactive effects of food-related stresses on the biofilm formation potential of Salmonella strains isolated from meat. Salmonella enteritidis, Salmonella typhi, and Salmonella typhimurium were subjected to osmotic, acid, heat, cold, and freezing stresses. The colorimetric microtiter plate method was used to measure the biofilm formation ability as a response to the stresses. Among the main effects, freezing time had the most significant effect on the biofilm formation responses of three Salmonella serovars. Freezing reduced the biofilm formation ability of Salmonella typhimurium and Salmonella enteritidis but increased that of Salmonella typhi (p < 0.05). Among the interaction effects, the most significant effect on the biofilm formation response of Salmonella typhi was the interaction between pH and heat, which had a negative effect on the biofilm formation response. In contrast, the interaction between osmotic pressure and cold stresses was the most significant interactive effect on the biofilm formation responses of Salmonella enteritidis and Salmonella typhimurium, which had an increasing effect. This study concluded that the food-related stresses could change the biofilm formation capacity of Salmonella serotypes, and each serotype might show different biofilm formation abilities in response to different stresses.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141980274","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}

引用次数: 0

Application of hyperspectral imaging and chemometrics for determining quality and maturity of loquats 应用高光谱成像和化学计量学确定枇杷的质量和成熟度

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-08-13 DOI: 10.1111/jfs.13159

Qinglong Meng, Shunan Feng, Tao Tan, Qingchun Wen, Jing Shang

{"title":"Application of hyperspectral imaging and chemometrics for determining quality and maturity of loquats","authors":"Qinglong Meng, Shunan Feng, Tao Tan, Qingchun Wen, Jing Shang","doi":"10.1111/jfs.13159","DOIUrl":"https://doi.org/10.1111/jfs.13159","url":null,"abstract":"Color, firmness, soluble solid content, and pH are important indices for assessing the quality and maturity of loquats. To explore the feasibility of rapid and non-destructive determination of loquat quality and maturity, this study utilized hyperspectral imaging combined with chemometrics to predict four quality indices of loquats and discriminate their maturity. Partial least squares regression models were developed using both raw and pre-processed spectral data to determine the optimal pre-processing method of multiple scattering correction and standard normal variate (SNV). The competitive adaptive reweighted sampling (CARS) and successive projection algorithms were used to extract spectral features. Feature wavelength models were subsequently developed using multiple linear regression (MLR) and error back propagation neural network. Finally, maturity determination models for loquats were developed by partial least squares discrimination analysis (PLS-DA), support vector machine, and random forest. The SNV-CARS-MLR model performed relatively better than the other models for predicting four quality indices. The PLS-DA model exhibited superior performance, with discrimination accuracies of 99.19% and 96.67% for the calibration and prediction sets. This study demonstrates that integrating hyperspectral imaging and chemometrics enables rapid and non-destructive determination of loquat quality and maturity.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141980436","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}

引用次数: 0

Efficacy of organic acids, lactic and formic acid, and peracetic acid in decontaminating process water and carcasses in chicken slaughter 有机酸、乳酸、甲酸和过氧乙酸在鸡屠宰过程中净化加工用水和屠体的功效

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-08-11 DOI: 10.1111/jfs.13153

Gesa Carstens, Uwe Roesler, Felix Reich, Anika Friese

{"title":"Efficacy of organic acids, lactic and formic acid, and peracetic acid in decontaminating process water and carcasses in chicken slaughter","authors":"Gesa Carstens, Uwe Roesler, Felix Reich, Anika Friese","doi":"10.1111/jfs.13153","DOIUrl":"https://doi.org/10.1111/jfs.13153","url":null,"abstract":"Foodborne pathogens pose a persistent threat in broiler chicken production, particularly during the slaughter process, where contamination with zoonotic pathogens remains a concern. This study focuses on the potential of organic acids, such as formic and lactic acid, and the oxidizing agent peracetic acid, to decontaminate scalding water and enhance the hygiene of chicken carcasses. We conducted suspension tests introducing various organic loads to mirror the conditions of practical scalding water. Additionally, the surface tests were performed on chicken skin. Both methods were further tested in an experimental slaughtering facility. In suspension tests, the organic acids achieved impressive decontamination, with a 5-log10 reduction of the test organisms Enterococcus hirae, Salmonella Typhimurium and Campylobacter jejuni at minimal concentrations (between 0.04% and 2% for formic acid; between 0.1% and 4.5% for lactic acid). Peracetic acid also effectively sanitized model water and chicken skin, even when used in low concentrations (between 0.001% and 0.1%), both in the laboratory-based testing and in the experimental slaughtering facility. These results suggest that the tested disinfectants can effectively sanitize process water, even under conditions mimicking practical scalding water with organic matter. Peracetic acid, in particular, proved highly effective in improving chicken skin hygiene even at low concentrations.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13153","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967883","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}

引用次数: 0

Nanotechnology-based approaches for mycotoxin detection in food and feed 基于纳米技术的食品和饲料中霉菌毒素检测方法

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-08-09 DOI: 10.1111/jfs.13155

Mohamed Nihal P, Debasish Mohapatra, Sharfuddin Mohd, Vancha Harish, Sachin Kumar Singh, Gurdeep Singh

引用次数: 0

Global prevalence of staphylococcal enterotoxins in food contaminated by Staphylococcus spp.—Systematic review and meta-analysis 受葡萄球菌污染的食品中葡萄球菌肠毒素的全球流行率--系统回顾和荟萃分析

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-08-06 DOI: 10.1111/jfs.13154

Juliana Karla Garcia Ribeiro Freitas, Cristiane Fernandes de Assis, Thailla Raquel Moura de Oliveira, Bruno Jonatan de Sousa, Cláudio Márcio de Medeiros Maia, Annemberg Salvino Pereira, Gidyenne Christine Bandeira Silva de Medeiros, Larissa Mont'Alverne Jucá Seabra, Karla Suzanne Florentino da Silva Chaves Damasceno

{"title":"Global prevalence of staphylococcal enterotoxins in food contaminated by Staphylococcus spp.—Systematic review and meta-analysis","authors":"Juliana Karla Garcia Ribeiro Freitas, Cristiane Fernandes de Assis, Thailla Raquel Moura de Oliveira, Bruno Jonatan de Sousa, Cláudio Márcio de Medeiros Maia, Annemberg Salvino Pereira, Gidyenne Christine Bandeira Silva de Medeiros, Larissa Mont'Alverne Jucá Seabra, Karla Suzanne Florentino da Silva Chaves Damasceno","doi":"10.1111/jfs.13154","DOIUrl":"https://doi.org/10.1111/jfs.13154","url":null,"abstract":"This systematic review (SR) and meta-analysis integrates the results of studies on the occurrence of staphylococcal enterotoxin (SE), the knowledge related to the profile of the foods most often involved, and the types of SE found. The study followed the guidelines of the Preferred Reporting Items for SR and Meta-Analyses, and its protocol was registered on the PROSPERO platform (CRD42021258223). Primary cross-sectional studies that report the analysis of SEs in food contaminated by Staphylococcus spp. were selected. All stages of study selection and data extraction were performed by two researchers independently, and in cases of conflicts, a third researcher was consulted. To assess the risk of bias, we used the critical appraisal checklist of the Joanna Briggs Institute. A total of 3012 reports were listed initially and 217 after the search update. After removing the duplicates, 2535 studies were found combining all databases and manual searches. Thus, 38 studies were included in this SR. In the meta-analysis, group 1 (dairy products) showed a prevalence of positive samples for SE of 15.38%, group 2 (meat products) 1.78% and group 3 (other foods) 27.11%. The results showed a considerable prevalence of SE in food contaminated by Staphylococcus spp., especially in group 3, which included mixed and ready-to-eat foods. This SR contributes to the study of the epidemiological profile and highlights the importance of adopting more effective prevention measures and policies aimed at improving public health.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967552","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}

引用次数: 0

Rapid detection of Salmonella and Staphylococcus aureus using a hand-held nucleic acid detection system 使用手持式核酸检测系统快速检测沙门氏菌和金黄色葡萄球菌

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-08-06 DOI: 10.1111/jfs.13157

Zhen Wang, Wen Lu, Xiutong Li, Na Xu, Lihong Lin, Qi Song, Yiteng Liu, Zhiyang Hu, Sheng Guo, Yibo Gao, Weijia Wen

{"title":"Rapid detection of Salmonella and Staphylococcus aureus using a hand-held nucleic acid detection system","authors":"Zhen Wang, Wen Lu, Xiutong Li, Na Xu, Lihong Lin, Qi Song, Yiteng Liu, Zhiyang Hu, Sheng Guo, Yibo Gao, Weijia Wen","doi":"10.1111/jfs.13157","DOIUrl":"https://doi.org/10.1111/jfs.13157","url":null,"abstract":"Salmonella and Staphylococcus aureus are common pathogens that cause foodborne illnesses. Currently, the detection of these pathogens involves time-consuming procedures, namely isolation, cultivation, and biochemical identification, making it impossible for on-site real-time testing. In this study, we developed a compact hand-held real-time fluorescent nucleic acid testing device and specific lyophilized reagents to achieve rapid detection of Salmonella and S. aureus within 30 min. The detection sensitivity was 100 colony-forming units (CFU)/mL for Salmonella and 125 CFU/mL for S. aureus. This technique significantly reduced the detection time compared with the traditional cultivation method. Even at low initial concentrations of 5 CFU/mL for Salmonella and 15 CFU/mL for S. aureus, it demonstrated superior performance compared with traditional cultivation, detecting the target bacteria more than 2 days earlier than that method. Notably, we achieved 100% in the detection of Salmonella and S. aureus using spiked pastry samples. In addition, the proposed detection system exhibited excellent specificity when tested against 27 bacterial strains. In conclusion, the proposed nucleic acid detection system provides a viable, miniaturized solution for rapid detection of bacteria.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13157","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967554","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}

引用次数: 0

Rapid counting of coliforms and Escherichia coli by deep learning-based classifier 利用基于深度学习的分类器快速计数大肠菌群和大肠埃希氏菌

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-08-06 DOI: 10.1111/jfs.13158

Rina Wakabayashi, Atsuko Aoyanagi, Tatsuya Tominaga

{"title":"Rapid counting of coliforms and Escherichia coli by deep learning-based classifier","authors":"Rina Wakabayashi, Atsuko Aoyanagi, Tatsuya Tominaga","doi":"10.1111/jfs.13158","DOIUrl":"https://doi.org/10.1111/jfs.13158","url":null,"abstract":"To ensure that food has been handled hygienically, manufacturers routinely examine the numbers of indicator bacteria, such as coliforms and Escherichia coli. Using the deep-learning algorithm YOLO, we developed a classifier that automatically counts the number of coliforms (red colonies) and E. coli (blue colonies) on a chromogenic agar plate. Using Citrobacter freundii IAM 12471T and E. coli NBRC 3301, we trained our YOLO-based classifier with images of Petri dishes grown with each strain alone (10 images) and/or with a mixture of both strains (5 images). When the performance of the classifier was evaluated using 83 images, the accuracy rates for coliforms and E. coli reached 99.4% and 99.5%, respectively. We then investigated whether this classifier could detect other, non-trained coliform species (22 species) and E. coli strains (13 strains). The accuracy rates for coliforms and E. coli were 98.7% (90 Petri dishes) and 94.1% (46 Petri dishes), respectively. Furthermore, we verified the practical feasibility of the developed classifier using 38 meats (chicken, pork, and beef). The accuracy rates for coliforms and E. coli in meat isolates were 98.8% (80 Petri dishes) and 93.8% (35 Petri dishes), respectively. The time required to count coliforms/E. coli on a single plate was ~70 ms. This novel method should enable users to rapidly quantify coliforms/E. coli without relying on a human inspector's color vision, leading to improved assurance of food safety.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967555","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}

引用次数: 0

Microbiota of black tea at different manufacturing stages 不同生产阶段红茶中的微生物区系

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-07-11 DOI: 10.1111/jfs.13152

S. H. S. Karunaratne, G. A. S. I. Abeygunawardena, D. L. Jayaratne, G. A. S. Premakumara, N. V. Chandrasekharan

{"title":"Microbiota of black tea at different manufacturing stages","authors":"S. H. S. Karunaratne, G. A. S. I. Abeygunawardena, D. L. Jayaratne, G. A. S. Premakumara, N. V. Chandrasekharan","doi":"10.1111/jfs.13152","DOIUrl":"https://doi.org/10.1111/jfs.13152","url":null,"abstract":"In recent decades, the consumption of tea has increased due to its various associated health benefits, prompting growing concerns regarding the safety and quality of tea products. Nevertheless, there has been a significant dearth of scientific information regarding the microbiological status of black tea leaves. This study sought to bridge this knowledge gap by investigating the microflora present in tea leaves at various processing stages of black tea production. Samples were meticulously collected during distinct processing steps, and their culturable microorganisms were identified through sequence-based methods. The results revealed that the predominant bacterial genus throughout the tea manufacturing process was Bacillus, constituting a substantial 77% of the identified bacterial population. Other leading genera included Klebsiella (8%), Lysinibacillus (4%), Escherichia (2%) with the remaining 9% comprising various other genera. Among the fungal community, Aspergillus and Penicillium species exhibited a significantly higher relative abundance, each comprising 24%. Furthermore, yeast communities included Debaryomyces, Candida, Hyphopichia, Rhodosporidiobolus, and Wickerhamomyces species. Lactobacillus fermentum was identified in the fermented tea leaves, highlighting its role in the fermentation process. Yeasts and molds were also present in the final tea product, indicating potential post-processing contamination. The study did not detect any mycotoxins in any of the samples. These findings had indicated that presence of some microorganisms is extremely common in different processing stages while alien microorganisms are being introduced during manufacturing. Thus, emphasizing the need for stringent regulations and quality assurance practices within the tea industry to ensure the safety and quality.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141597153","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}

引用次数: 0