Journal of Food Safety最新文献

{"title":"Long chain unsaturated fatty acids alter growth and reduce biofilm formation of Cronobacter sakazakii","authors":"Katie Phair,&nbsp;David Culliton,&nbsp;Carmel Kealey,&nbsp;Damien Brady","doi":"10.1111/jfs.13130","DOIUrl":"https://doi.org/10.1111/jfs.13130","url":null,"abstract":"<p><i>Cronobacter sakazakii</i> is a foodborne pathogen predominately transmitted through contaminated dried foods and affects populations including neonates, infants, and the elderly. Following several recent outbreaks, it is now a notifiable infection in those under 12 months of age. Current control methods include strict manufacturing guidelines, with monitoring of this genus a legal requirement in powdered infant formula production. Fatty acids have long been known as antimicrobials, with long-chain fatty acids increasingly identified as agents that target virulence factors. This study gives insight into the changes promoted by three long-chain unsaturated fatty acids (oleic, linoleic, and α-linolenic) on <i>C. sakazakii</i> growth, morphology, and biofilm formation. Each fatty acid was individually introduced to <i>C. sakazakii</i> 29544 both as a sole carbon source and as an addition to complex media. Following comparison to the untreated control, bacterial cells treated with these fatty acids showed a significant and media-dependent impact on growth and biofilm inhibition. With further characterization, long-chain fatty acids, including α-linolenic acid, could be utilized as a control method with minimal safety constraints regarding their use in the food production environment.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 3","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13130","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140818930","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":"Validation of a simulated commercial traditional crust pepperoni pizza baking process and thermal inactivation parameters of a 3-serovar Salmonella inoculum in pizza dough","authors":"Arshdeep Singh,&nbsp;Hunt Conor,&nbsp;Drushya Ramesh,&nbsp;Lakshmikantha H. Channaiah","doi":"10.1111/jfs.13129","DOIUrl":"https://doi.org/10.1111/jfs.13129","url":null,"abstract":"<p>The objective of this study was to validate a simulated commercial baking process for traditional crust pepperoni pizza to inactivate <i>Salmonella</i> when contamination was introduced through inoculated flour and pepperoni slices. The unbleached flour and pepperoni slices were inoculated (separate studies) with a 3-serovar <i>Salmonella</i> cocktail and dried back to their respective pre-inoculation water activity level to achieve 6.14 and 6.84 log CFU/g, respectively. The inoculated traditional crust pizza was baked at 260°C (500 °F) for 12 min followed by 15 min of ambient cooling. In both cases, a &gt;6 log CFU/g reduction in <i>Salmonella</i> population was achieved by the first 8 min of baking. The pH (5.23–5.25) and water activity (0.958 ± 0.001–0.938 ± 0.005) of the pizza in this study did not change significantly. The <i>D</i>-values of 3-serovar <i>Salmonella</i> cocktail in traditional crust pepperoni pizza dough were 23.2 ± 1.82, 7.50 ± 0.32, and 2.0 ± 0.15 min at 56°C, 59°C, and 62°C, respectively, with a <i>z</i>-value of 5.7°C. The study validated that traditional crust pepperoni pizzas when baked at 260°C (500 °F) for at least 12 min will reduce <i>Salmonella</i> populations by ≥5 log CFU/g if prebaking contamination occurs via flour and/ or pepperoni.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 3","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13129","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140818929","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":"Ecological distribution of Staphylococcus in integrated farms within Washington DC–Maryland","authors":"Anna Phan,&nbsp;Zajeba Tabashsum,&nbsp;Zabdiel Alvarado-Martinez,&nbsp;Aaron Scriba,&nbsp;George Sellers,&nbsp;Sarika Kapadia,&nbsp;Christa Canagarajah,&nbsp;Debabrata Biswas","doi":"10.1111/jfs.13123","DOIUrl":"https://doi.org/10.1111/jfs.13123","url":null,"abstract":"<p>Mixed crop livestock farming (MCLF) is a growing practice in organic farming where livestock and crops are grown near each other to promote environmental sustainability through recycling. However, MCLF livestock are reservoirs of many zoonotic pathogens, such as <i>Staphylococcus</i> spp., and can serve as sources of cross-contamination for plant food products. A surveillance study was conducted to determine the prevalence and antibiotic-resistance patterns of various <i>Staphylococcus</i> spp. species isolated from the environment of multiple MCLFs and produced from pre-harvest and post-harvest levels within the DC–Maryland metropolitan area. A total of 3038 environmental and pre-harvest produce and 836 post-harvest produce samples were collected from eight farms and two retail supermarkets. In addition, 36 skin swabs from farmworkers and university students were also collected. PCR was used to confirm the presence of <i>Staphylococcus</i> spp. in all samples. Major species were identified using a species-specific multiplex PCR. An antibiogram assay was performed to determine antibiotic resistance profiles. The overall prevalence of <i>Staphylococcus</i> spp. was 12.18% pre-harvest and 7.54% post-harvest. The most identified species was <i>Staphylococcus epidermidis</i> (19.86%), while most isolates remained unknown (73.90%). Approximately 83.33% of skin swabs were positive for <i>Staphylococcus</i> spp., with <i>Staphylococcus xylosus</i> being the predominant species (16.7%). The highest percentage of isolates were resistant to aminoglycosides and macrolides, with 24.11% of tested samples being multidrug-resistant. <i>S. epidermidis</i> had the most resistance compared to the other species. This study suggests that antibiotic-resistant <i>Staphylococcus</i> spp. is present in mixed farm environments, and proper steps need to be taken to control the transmission between livestock, crops, and humans.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13123","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140639609","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":"Impact of food residue on recovery of Listeria monocytogenes and Salmonella Typhimurium from stainless steel surface","authors":"Sarah L. Jones,&nbsp;Sahaana Chandran,&nbsp;Kristen E. Gibson","doi":"10.1111/jfs.13125","DOIUrl":"https://doi.org/10.1111/jfs.13125","url":null,"abstract":"<p>This study evaluated the impact of different food residues on the recovery of <i>Listeria monocytogenes</i> and <i>Salmonella</i> Typhimurium from stainless steel surfaces. Food residues tested include lettuce rinsate, blended lettuce, low-fat milk, and whole milk for <i>Listeria monocytogenes</i>, and powdered infant formula, all-purpose flour, and whole milk dairy powder for <i>Salmonella</i> Typhimurium. Bacterial suspensions were inoculated on stainless steel surfaces with or without food residues and held for different time periods. Significant differences (<i>P</i> &lt; 0.0001) in <i>Salmonella</i> Typhimurium recovery were observed between the no food residue control and all food residues over 24 hours. For <i>Listeria monocytogenes</i>, minimal variability in recovery was observed among food residue types, with significant differences from the no food residue control (<i>P</i> &lt; 0.05) observed after 24 hours. The study also found that surface sampling can spread <i>Listeria monocytogenes</i> and <i>Salmonella</i> Typhimurium on stainless steel surfaces, suggesting that food residue type may affect microbial recovery during environmental monitoring.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140633697","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":"Combination of pure oxygen pretreatment and near-freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh-cut nectarines","authors":"Dandan Li,&nbsp;Lu Li,&nbsp;Tao Liu,&nbsp;Xu Ding,&nbsp;Jin Du,&nbsp;Ruxia Zhao,&nbsp;Xuejin Li,&nbsp;Lan Chen,&nbsp;Xihong Li,&nbsp;Yuqian Jiang","doi":"10.1111/jfs.13122","DOIUrl":"https://doi.org/10.1111/jfs.13122","url":null,"abstract":"<p>Fresh-cut fruits were convenient for consumers but vulnerable to quality deterioration, including browning, softening, and volatile aroma loss. In this study, the whole nectarines were pretreated with 100% O₂ (pure oxygen, PO) for 2 h and stored at near-freezing temperature (NFT, −1.5 ± 0.1°C) for 9 days after cutting. We investigated the changes of samples in browning degree, enzyme activity, cell membrane permeability, antioxidant activity, and aroma components. Specifically, PO pretreatment increased the peroxidase (POD) and phenylalanine ammonia-lyase (PAL) activities, which endows the whole nectarines with resistance to environmental stresses before fresh-cut. NFT storage effectively inhibited the activity of the polyphenol oxidase (PPO) and the increase of the total phenolic content (TPC). Higher antioxidant levels and anti-browning effects were observed in fresh-cut nectarines treated with PO + NFT, which demonstrated by higher levels of <i>2,2-diphenyl-1-picrylhydrazyl</i> (DPPH) free radical scavenging capacity, ferricion reducing antioxidant power (FRAP), and enzyme activity ratios (ratio 1 and ratio 2). During the storage of 9 days, the firmness and membrane permeability were preserved, malondialdehyde (MDA) content was suppressed, which delayed the softening of nectarine tissue. Furthermore, soluble solids content (SSC) and titratable acid (TA) were also well preserved by PO + NFT, which maintained the physiological and metabolic qualities. Electronic nose tests revealed that PO + NFT postponed the volatile aroma deterioration. In conclusion, PO + NFT effectively maintains the storage quality of fresh-cut nectarines.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140559759","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":"Assessment of the chemical profile and potential biocontrol of Amphora coffeaeformis against foodborne pathogens and Culex pipiens L. to ensure food safety","authors":"Doaa R. Abdel-Haleem,&nbsp;Diaa A. Marrez,&nbsp;Mohamed A. El Raey,&nbsp;Mahmoud Emam,&nbsp;Mohamed Seif,&nbsp;Shaimaa M. Farag","doi":"10.1111/jfs.13124","DOIUrl":"https://doi.org/10.1111/jfs.13124","url":null,"abstract":"<p>The extensive use of synthetic antibiotics and insecticides in controlling microbes and insect spreads led to a build-up of resistance strains and caused negative impacts on human health through bioaccumulation in food and the environment. The present study assessed the antimicrobial activity of <i>Amphora coffeaeformis</i> (<i>A. coffeaeformis</i>) ethanolic extract against foodborne pathogenic microbes as well as assessed its ability to control <i>Culex pipiens</i> L. (<i>C. pipiens</i>) larvae. The gas chromatography–mass spectrum (GC/MS) and high-performance liquid chromatography (HPLC) analysis showed that <i>A. coffeaeformis</i> extract was rich with phenolic compounds, organosulfur compounds, carboxylic acids, amino acids, organic quinoline, dipeptide and monosaccharide. The extract of <i>A. coffeaeformis</i> showed antibacterial capability against all tested bacteria, with minimal inhibition concentration (MIC) values ranging from 20.2 to 66.7 g/mL, as well as antifungal effects against all tested mycotoxigenic fungi, with MIC values ranging from 113.62, 68.95 and 49.37 μg/mL mg/mL. Furthermore, the extract showed high larvicidal activity against <i>C. pipiens</i> larvae at 24, 48, and 72 h, respectively. LC₅₀ values decreased gradually with the treatment period. Likewise, the adult emergence and growth index were significantly negatively related to increasing extract concentrations. Moreover, the extract exhibited a noteworthy depletion in the reproductive potential and increased sterility index of <i>C. pipiens</i> females developed of treated larvae. Besides a reduction in egg hatching percent, increase pupal malformations, increase and adult abnormalities. <i>C. pipiens</i> biochemical markers; glutathione-<i>S</i>-transferase, carboxylesterase, acetylcholinesterase, α-esterase and cytochrome P-450 showed significant alteration after the extract exposure. Overall, these findings promise the application possibility of <i>A. coffeaeformis</i> extract as a biopreservator against foodborne pathogens and as bioinsecticides for mosquito control as well.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140556380","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":"Synergistic effect of cinnamaldehyde and eugenol on the inhibition of Bacillus velezensis and the shelf life on quinoa fresh noodles","authors":"Zinan Wang,&nbsp;Shan Liang,&nbsp;Min Zhang","doi":"10.1111/jfs.13118","DOIUrl":"https://doi.org/10.1111/jfs.13118","url":null,"abstract":"<p>The synergistic effects of eugenol and cinnamaldehyde (MEC) were firstly used for quinoa fresh noodles (QFN) preservation. The amount of eugenol and cinnamaldehyde in combination was reduced 75% MIC value and 50% MBC value compared to the single application of eugenol and cinnamaldehyde respectively. The shelf life of QFN was prolonged 2.5 times by MEC at 25°C. Besides, MEC can significantly maintain the texture and color of QFN with less odor impact. Further mechanisms of MEC in anti-<i>Bacillus velezensis</i> were suggested to affect the lag phase during growth, and disrupt the cell integrity with adenosine triphosphate and protein leakage. In addition, the observing winkle and break of cell membrane was also obtained by scanning electron microscope. Besides, a lower concentration of MEC inhibited the growth of biofilm. MEC did present a synergistic and strengthening antibacterial capacity in the inhibition of <i>B. velezensis</i>, and can be suggested as an antimicrobial agent in food preservations.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140556378","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":"Effect of food environment on the ability of microorganisms to form biofilms","authors":"Ghita Radi Benjelloun,&nbsp;Bouchaib Bahlaouan,&nbsp;Hajar Rizki,&nbsp;Khawla Waddi,&nbsp;Zakaria Asbai,&nbsp;Mohamed Bennani,&nbsp;Tarik Foughal,&nbsp;Said El Antri,&nbsp;Nadia Boutaleb","doi":"10.1111/jfs.13120","DOIUrl":"https://doi.org/10.1111/jfs.13120","url":null,"abstract":"<p>The aim of this study is to understand the effect of the food product's, even in trace amounts, in the biofilm formation potential of <i>Escherichia coli</i> and <i>Staphylococcus aureus.</i> Bacterial adhesion was tested using three different food media, in which bacterial cells were adapted before determining how this would affect their adhesion score and biofilm formation potential: sterilized milk, mineral water, and pasteurized commercial orange juice. After characterization of the bacteria and the adhesion support by the contact angle, the adhesion score obtained by the theoretical mathematical model XDLVO developed by van Oss was compared to that obtained by the experimental approach, in order to examine the role of non-specific (thermodynamic) and specific (biological) interactions in adhesion. Changes in the membrane composition of bacteria, as a function of acclimation conditions, were evaluated by infrared spectroscopy. Results reveal variability in the spectral region between 900 and 1200 cm⁻¹ specific to capsular polysaccharides (CPS) or lipopolysaccharides (LPS), and also in the range between 2800 and 3000 cm⁻¹ characteristic of membrane lipids and phospholipids. Biofilm formation by <i>S. aureus</i> and <i>E. coli</i> was affected by commercial UHT milk. This led to increased hydrophobicity and total adhesion energy within the environment of these strains. However, no correlation was observed between the adhesion scores obtained through experimental and theoretical approaches. This underscores the necessity of considering the specific characteristics of individual food products in understanding the phenomenon of biofilm formation. Understanding, the mechanism, the variations in bacterial surface characteristics, and the conditions that favor or disadvantage the formation of biofilms, may have important implications, in the development of preventive and curative strategies, to control of food-borne infections.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140550088","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":"Establishment of a real-time fluorescence and visual colorimetric detection method for Staphylococcus aureus based on loop-mediated isothermal amplification","authors":"Xinping Cui,&nbsp;Jianping Guo,&nbsp;Zuwei Wang,&nbsp;Zhaoxin Lu,&nbsp;Fanqiang Meng,&nbsp;Xiaomei Bie","doi":"10.1111/jfs.13119","DOIUrl":"https://doi.org/10.1111/jfs.13119","url":null,"abstract":"<p>A loop-mediated isothermal amplification (LAMP) method combined with calcein was established for the detection of <i>Staphylococcus aureus</i>. LAMP primers were designed targeting the ASL18_04625 species-specific gene screened through bioinformatics and PCR analysis. The target gene and detection method demonstrated 100% specificity for <i>S. aureus</i> and no cross-reactions with other pathogens. For LAMP reactions, the results could be directly observed with the naked eye or evaluated by S-shaped amplification curves of fluorescence signals. The assay's detection limit was 3.395 × 10⁻⁴ ng/μL genomic DNA or 3.21 CFU/mL pure bacterial culture. Furthermore, the target bacteria of 8.5 × 10⁵–8.5 × 10⁰ CFU/mL could be accurately detected in spiked milk samples, and the overall detection process could be completed within 40 min. This method improved the accuracy and convenience for <i>S. aureus</i> detection and provied a dependable tool for the rapid screening of <i>S. aureus</i>.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140546803","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":"Development of multilayer films based on PLA/PBAT and sodium alginate for active packaging","authors":"Chen Yutong,&nbsp;Li Yana","doi":"10.1111/jfs.13121","DOIUrl":"https://doi.org/10.1111/jfs.13121","url":null,"abstract":"<p>In this study, polylactic acid (PLA) and polyadipic acid/butylene terephthalate (PBAT) blend polymer were used as matrix to prepare PLA/PBAT substrate film by twin-screw extruder. A series of multilayer films were prepared by starch-based adhesive by loading 1% chitosan (CS), 1% zinc oxide nanoparticles (ZnONPs) or 1% silver nanoparticles (AgNPs) with sodium alginate (SA) as three different coatings. Compared with PLA/PBAT, the combination of adhesive and SA-based antibacterial coating significantly improved the water vapor barrier, oxygen barrier and mechanical properties of the film, regardless of the type of antibacterial agent. The water vapor transmission of SA-based AgNPs coating film decreased from the original 5.77 × 10⁻¹⁴ to 3.41 × 10⁻¹⁴ g·cm·cm⁻²·Pa⁻¹·s⁻¹. The oxygen permeability of SA-based chitosan coating decreased from the original 74.35 × 10⁻¹⁴ to 6.40 × 10⁻¹⁴ cm³·cm·cm⁻²·Pa⁻¹·s⁻¹. The tensile strength of the SA-based AgNPs coating film increased from the original 264.79 to 286.22 MPa. The film is yellow and has good ultraviolet absorption capacity. Membranes doped with CS, ZnONPs or AgNPs inhibited the growth of <i>Escherichia coli</i> and <i>Staphylococcus aureus</i>. Among them, chitosan doped membrane has weak antibacterial activity, AgNPs doped membrane has the best antibacterial activity against <i>E. coli</i> and <i>S. aureus</i>, and has potential application prospects in active packaging.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140546804","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}