Journal of Food Safety最新文献

{"title":"Stable chlorine dioxide combined with slightly acidic electrolyzed water as preservation strategies in large yellow croaker (Pseudosciaena crocea) during cold storage: Effects on microbiological, physicochemical, and sensorial qualities","authors":"Weiqing Lan,&nbsp;Qi Zhou,&nbsp;Xinyu Zhao,&nbsp;Jing Xie","doi":"10.1111/jfs.13113","DOIUrl":"https://doi.org/10.1111/jfs.13113","url":null,"abstract":"<p>Using stable chlorine dioxide (ClO₂) combined with slightly acidic electrolyzed water (SAEW), the quality variations of cold-stored large yellow croaker (<i>Pseudosciaena crocea</i>) were studied. The results of microbial indicators demonstrated that ClO₂ and SAEW treatment inhibited microbial growth. Moreover, ClO₂ + SAEW treatment had lower values of pH, malondialdehyde content, total volatile basic nitrogen, and higher water-holding capacity than those in other groups. From the results of free amino acids and trimethylamine, ClO₂ + SAEW treatment could delay the breakdown of umami amino acids and the accumulation of bitter amino acids in large yellow croaker. According to the results of microbial indexes and K-value, compared with sterile distilled water treatment, the shelf life of large yellow croaker with ClO₂ + SAEW treatment was extended for an additional 4 days. Therefore, ClO₂ + SAEW treatment is a potential method to preserve the flavor and quality of large yellow croaker during cold storage.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140291435","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":"Optimization of minimal thermal treatment conditions for sour cherry (Prunus cerasus L.) juice using ultrasound-ohmic combination treatment","authors":"Yaşar Özlem Alifakı,&nbsp;Sıla Barut Gök","doi":"10.1111/jfs.13111","DOIUrl":"https://doi.org/10.1111/jfs.13111","url":null,"abstract":"<p>This study aimed to optimize minimal thermal treatment conditions for sour cherry juice using response surface methodology. The effects of ultrasound power (UP; 54, 35, 14 W), ultrasound time (UT; 8, 5, 3 min), ohmic electrical field strength (OE; 40, 30, 20 V/cm) and ohmic time (OT; 8, 5, 3 min) on total phenolic content (TPC), antioxidant activity (AA), color values (<i>L</i>*, <i>a</i>*, <i>b</i>*, <math>\u0000 <semantics>\u0000 <mrow>\u0000 <mo>∆</mo>\u0000 <mi>E</mi>\u0000 </mrow>\u0000 <annotation>$$ Delta E $$</annotation>\u0000 </semantics></math>), total monomeric anthocyanin content (TMAC), polymeric color (PC), color density (CD), polymeric color ratio (PC%), total mesophilic aerobic bacteria (TMAB) and yeast-mold count (YM) were investigated. UP significantly affected TPC<i>, L</i>*, <i>a</i>*, <i>b</i>*, and <math>\u0000 <semantics>\u0000 <mrow>\u0000 <mo>∆</mo>\u0000 <mi>E</mi>\u0000 </mrow>\u0000 <annotation>$$ Delta E $$</annotation>\u0000 </semantics></math>, while OE affected TPC, TMAC, PC, PC%, and TYC. UT affected TPC, <i>L</i>*, AA, CD, PC and PC%, and OT level affected TPC and <i>b</i>* values. The optimum points were determined by considering maximum TPC as 28.7564, maximum AA as 6.7714, maximum TMAC as 4.9616, maximum <i>L</i>* as 21.3839, maximum <i>a</i>* as 5.5396, maximum <i>b</i>* as 3.4260, maximum color density as 27.1412, minimum polymeric color as 17.3148, minimum PC% as 4.9253, minimum TYC as 1.9251 and minimum TMBC as 2.3301. The optimum levels were found to be 54 W, 8 min, 27.06 V/cm and 8 min. Improvements in TPC, TMAC and AA were determined after ultrasound-ohmic combination thermal treatment. Although ohmic (OH) has the effect of maintaining juice quality, its effectiveness is impacted by the electrochemical properties of food. By using ultrasound, the electrical conductivity values of juices were increased; thus, ultrasound improved the electrochemical properties of sour cherry juice. Further studies are needed to evaluate the effects of ultrasound-ohmic combination for juice processing on a large scale.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140161468","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":"Detection of rice (with husk) moisture content based on hyperspectral imaging technology combined with MSLPP–ESMA–SVR model","authors":"Yuhao Zhong,&nbsp;Jun Sun,&nbsp;Kunshan Yao,&nbsp;Jiehong Cheng,&nbsp;Xiaojiao Du","doi":"10.1111/jfs.13112","DOIUrl":"https://doi.org/10.1111/jfs.13112","url":null,"abstract":"<p>Moisture content detection has guiding significance for the storage and quality detection of rice. To detect moisture content rapidly and non-destructively, hyperspectral imaging technology (400-1000 nm) was employed to analyze rice with different moisture content, and Savitzky–Golay mixed standard normalized variable algorithm (SG-SNV) was used for spectral data pretreatment. Furthermore, a modified supervised locality preserving projections (MSLPP) method was proposed to extract spectral features. The modeling results showed that MSLPP had better spectral feature extraction performance. Finally, to improve prediction accuracy, the equilibrium slime mold algorithm (ESMA) was introduced to obtain the optimal parameters (c, g) of the support vector regression (SVR) model. And MSLPP–ESMA–SVR model had higher prediction accuracy and stronger robustness, with R²_p reaching 0.9755 and root mean square error of prediction reaching 0.8597%. Therefore, hyperspectral imaging technology combined with MSLPP–ESMA–SVR model is feasible to detect rice moisture content.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140135410","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":"TV cooking shows—Consumer entertainment or education?","authors":"Andrej Ovca,&nbsp;Nastja Žižek,&nbsp;Mojca Jevšnik","doi":"10.1111/jfs.13108","DOIUrl":"https://doi.org/10.1111/jfs.13108","url":null,"abstract":"<p>The current observational study aims to determine the extent to which main food safety principles are addressed in Slovenian cooking shows and whether the type of main actor or television channel significantly impacts adherence to good hygiene practices. In general, our results show that food handling presented to the audience in Slovenian TV cooking shows often deviates from the main food safety recommendations. A comparison between amateur and professional chefs has shown notable but statistically insignificant differences. While in the area of personal hygiene, more deviations were found among amateur than among professional chefs (<i>p</i> = 0.011), we can observe the opposite in the area of preparation practices, albeit with insignificant difference (<i>p</i> = 0.884). The current study provides further evidence that there is a large gap between what viewers see and what they should have seen in television cooking shows from a food safety perspective.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13108","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140016444","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":"Molecular characterization of virulence and resistance genes in Salmonella strains isolated from chickens sold at the informal chicken market in Gauteng Province, South Africa","authors":"Thelma M. Mokgophi,&nbsp;Nomakorinte Gcebe,&nbsp;Folorunso Fasina,&nbsp;Abiodun A. Adesiyun","doi":"10.1111/jfs.13110","DOIUrl":"https://doi.org/10.1111/jfs.13110","url":null,"abstract":"<p>This cross-sectional study determined the occurrence of virulence and antimicrobial resistance genes in <i>Salmonella</i> strains recovered from chicken obtained from informal markets in Gauteng province, South Africa. The study also assessed the relationship between these characteristics, the source, the type of samples, and the serotypes of <i>Salmonella</i> isolates. A total of 151 samples (cloacal swabs, chicken carcasses, and carcass drips) were randomly collected from 47 informal market outlets in six townships in Gauteng province. <i>Salmonella</i> spp. was isolated and identified based on ISO 6579:2002 methods and confirmed by polymerase chain reaction (PCR) targeting <i>invA</i> gene fragment. Conventional PCR was used to detect 12 virulence and 18 antimicrobial resistance (AMR) genes in <i>Salmonella</i> spp. The most frequently detected virulence genes were <i>invA</i> (100%), <i>shdA</i> (91%), <i>mgtB</i> (87.7%), and <i>sopE</i> (81%), but considerably low for <i>spvC</i> (2.2%), <i>sefC</i> (1.5%), and <i>pefC</i> (0.4%). The differences in detection frequency were statistically significant (<i>p</i> &lt; 0.05). Tetracycline-resistant genes <i>tetA</i> (34.7%) and <i>tetB</i> (16%) were the most frequently detected, while Beta-lactam-resistant genes <i>blaTEM</i> (0.4%), <i>blaCMY-2</i> (0.4%) and quinolones resistant gene <i>qnrS</i> (0.4%) were detected in low frequency (<i>p</i> &lt; 0.05). The locations of the outlets and the types of samples were significantly associated with detecting some virulence and AMR genes. Significant but moderately to substantial positive correlations were observed for <i>qnrS</i>, <i>sul2</i>; <i>shdA</i>, and <i>mgtB</i> genes. The <i>pipA</i> and <i>spiC</i> were, however, substantially negatively correlated. Our findings show that detecting these virulence and AMR genes in <i>Salmonella</i> isolates serves as a potential health hazard to the public, environment, and poultry farming in Gauteng, South Africa.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13110","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140000799","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":"Acquisition of cephalosporin resistance genes blaCTX-M-55, blaCTX-M-65, and blaCMY-2 leads to quinolone resistance in colistin-resistant Escherichia coli harboring mcr-1 gene","authors":"Tatsuya Nakayama,&nbsp;Hien Thi Li,&nbsp;Phong Thanh Ngo,&nbsp;Doan Nguyen Minh Tran,&nbsp;Oanh Thi Hoang Nguyen,&nbsp;Phuong Hoai Hoang,&nbsp;Takahiro Yamaguchi,&nbsp;Michio Jinnai,&nbsp;Phuc Do Nguyen,&nbsp;Chinh Van Dang,&nbsp;Yuko Kumeda,&nbsp;Atsushi Hase","doi":"10.1111/jfs.13109","DOIUrl":"https://doi.org/10.1111/jfs.13109","url":null,"abstract":"<p>Food contamination with plasmid-mediated antibiotic-resistant <i>Escherichia coli</i> has not been thoroughly investigated. This study aimed to clarify the prevalence of colistin-resistant AmpC/extended-spectrum β-lactamase (ESBL)-producing <i>E. coli</i> harbouring <i>mcr</i> (COL-ESBL-EC) and to determine antibiotic resistance by comparison with AmpC/ESBL-producing <i>E. coli</i> (ESBL-EC) and colistin-resistant E. coli harbouring <i>mcr</i> (COL-EC). Sixty chicken meats were tested for COL-ESBL-EC contamination. The result showed that 64 COL-ESBL-EC were isolated from 66.7% of the samples, and compared with ESBL-EC and COL-EC were isolated before. The genotypes of the COL-ESBL-EC showed <i>bla</i>_CTX-M-55/TEM, <i>bla</i>_CTX-M-55, <i>bla</i>_CMY-2, and <i>bla</i>_CTX-M-65 were predominant. The COL-ESBL-EC results showed a similar trend for <i>bla</i>_CTX-M identification to that of ESBL-EC. The <i>mcr</i> was investigated, and <i>mcr-1</i> was detected in COL-ESBL-EC and COL-EC. Antibiotic susceptibility testing revealed that many strains of COL-ESBL-EC and ESBL-EC were resistant to quinolones, and fosfomycin (FOS). These results suggest that COL-ESBL-EC has simultaneously acquired AmpC/ESBL-related, quinolone, and FOS resistance genes in COL-EC.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13109","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140000798","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":"Sanitizing of stainless steel surfaces in the food industry: Effect of gaseous ozone against pathogens and filamentous fungi","authors":"Elettra Berni,&nbsp;Matteo Belloli,&nbsp;Massimo Cigarini,&nbsp;Demetrio Brindani,&nbsp;Claudia Catelani Cardoso,&nbsp;Paola Mutti,&nbsp;Davide Imperiale","doi":"10.1111/jfs.13106","DOIUrl":"https://doi.org/10.1111/jfs.13106","url":null,"abstract":"<p>The aim of this work was to evaluate the resistance of two pathogenic bacteria (<i>Listeria monocytogenes</i> and <i>Salmonella enterica</i> subsp. <i>enterica</i> serotype Senftenberg), and three airborne food-spoiling filamentous fungi (<i>Hyphopichia burtonii</i>, <i>Penicillium nordicum</i>, and <i>Aspergillus brasiliensis</i> ATCC 16404) to gaseous ozone on stainless steel. Tests were carried out by exposing inoculated tiles to gaseous ozone in a laboratorial chamber at concentrations up to 50 mg/L and at times up to 180 min (bacteria) or 300 min (filamentous fungi). For bacteria, the resistance to gaseous ozone of <i>L. monocytogenes</i> proved markedly higher than that of <i>S. enterica</i>. Their D-values increased by seven times (from 27.3 to 200.7 min for the strain of <i>L. monocytogenes studied</i>; from 7.3 to 48.0 min for the <i>Salmonella</i> species studied) when the ozone concentration were reduced from 12 to 4 mg/L. For filamentous fungi, a substantial effect was observed only at 50 mg/L on single-layered inocula: at these conditions, <i>A. brasiliensis</i> ATCC 16404 proved the most resistant strain to gaseous ozone, its D-value (134.4 min) being higher than those registered for the tested strains of <i>H. burtonii</i> (9.9 min) and <i>P. nordicum</i> (17.1 min). The results demonstrated that the use of gaseous ozone as a sanitizing agent for environments and working surfaces seems to be a potential alternative to chemical sanitizers against the two pathogens studied, whereas it seemed effective against the three filamentous fungi studied only in limited circumstances.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139937303","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 inoculation (pre- vs. post-grinding) of black pepper on decimal reduction time of Salmonella spp. and Enterococcus faecium NRRL B-2354","authors":"Surabhi Wason,&nbsp;Yhuliana Kattalina Nino Fuerte,&nbsp;Rossana Villa Rojas,&nbsp;Jeyamkondan Subbiah","doi":"10.1111/jfs.13105","DOIUrl":"https://doi.org/10.1111/jfs.13105","url":null,"abstract":"<p>The laboratory inoculation techniques should ideally mimic the real-life environment to reliably estimate the decimal reduction time (D-value) of bacteria for process validation. This study aims at investigating the influence of the inoculation method on the D-value of Salmonella in black pepper powder. Whole black peppercorns were either inoculated prior to grinding (pre-grinding procedure) or ground and then inoculated (post-grinding procedure). The ground black pepper was thermaly treated at 80°C for 0-30 min. The D80°C values of Salmonella inoculated by pre-grinding and post-grinding procedures were 5.5 ± 0.8 and 3.9± 0.3, respectively. Salmonella and <i>E. faecium</i> were significantly (p⟨0.05) more thermally resistant in ground black pepper when inoculated pre- rather than post-grinding. Therefore, inoculation protocol must be considered by spice industries while validating the pasteurization process. <i>E. faecium</i> is a suitable surrogate for Salmonella because of its higher decimal reduction time for both inoculation methods.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139720116","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 gas ultrafine bubbles on the potency of antimicrobials against Escherichia coli O157:H7 biofilms on various food processing surfaces","authors":"Phoebe Unger,&nbsp;Amninder Singh Sekhon,&nbsp;Sonali Sharma,&nbsp;Alexander Lampien,&nbsp;Minto Michael","doi":"10.1111/jfs.13107","DOIUrl":"https://doi.org/10.1111/jfs.13107","url":null,"abstract":"<p>This study investigated the impact of incorporating gas [air, carbon dioxide (CO₂), and nitrogen (N₂)] UFB on the potency of chlorine (Cl₂; 50, 100, and 200 ppm) and peracetic acid (PAA; 20, 40, and 80 ppm) antimicrobial (AM) solutions against fresh (3 days) and aged (30 days) <i>E. coli</i> O157:H7 biofilms on polypropylene, silicone, and stainless-steel surfaces. The biofilms were statically grown on polypropylene, silicone, and stainless-steel coupons (7.62 × 2.54 cm) at 25°C for 3 or 30 days by immersing in a 3-strain cocktail of <i>E. coli</i>. The incorporation of air, CO₂, and N₂ UFB in AM solutions resulted in significantly increased log reductions (2.1–3.7 logs) in fresh and aged <i>E. coli</i> biofilms on all surfaces compared to solutions without UFB, except for N₂ UFB on aged stainless-steel biofilms and air UFB on aged polypropylene biofilms, which resulted in similar log reductions as solutions without UFB (1.5–2.1 logs).</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139719960","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":"Encapsulation of SE-P47 phage specific to Salmonella Enteritidis and evaluation of its stability","authors":"Gamze Koçer Alaşalvar,&nbsp;Zeliha Yıldırım","doi":"10.1111/jfs.13103","DOIUrl":"https://doi.org/10.1111/jfs.13103","url":null,"abstract":"<p>This study was conducted to encapsulate the bacteriophage SE-P47 target to <i>Salmonella</i> Enteritidis by extrusion method and to examine its stability. Screening and optimization of effective factors in the encapsulation process were performed using fractional factorial design and face-centered central composite design, respectively. The optimum Na-alginate concentration and the ratio of coating material to phage for the encapsulation of SE-P47 phage were 1.5% (v/v) and 2:1, respectively. At the optimum encapsulation point, the highest encapsulation efficiency (98.52%), smallest capsule size (1.28 mm), and highest phage titer were achieved. When exposed to heat treatment at 80°C for 30 min, pH 2 and simulated gastric fluid (pH 2.0) for 120 min, the encapsulated phage maintained almost its stability, but the free (non-encapsulated) phage almost lost its activity. Phage release from beads in simulated intestinal fluid reached 100% in 4 h. In addition, free and encapsulated phage completely maintained their activity for 12 months at 4 and 25°C. The <i>Salmonella</i> phage encapsulated in this study exhibits high stability in harsh conditions. Thus, this encapsulated phage has the potential to be used as a biocontrol agent or therapeutic purposes in the food chain.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139676715","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}