Journal of food protection最新文献

{"title":"Survival of Generic Escherichia coli on In-Field Mature and Immature Gala and Golden Delicious Apples With or Without Overhead Evaporative Cooling Treatment.","authors":"Claire M Murphy, Kyu Ho Jeong, Lauren Walter, Manoella Mendoza, Tonia Green, Andy Liao, Karen Killinger, Ines Hanrahan, Mei-Jun Zhu","doi":"10.1016/j.jfp.2024.100410","DOIUrl":"10.1016/j.jfp.2024.100410","url":null,"abstract":"<p><p>The application of overhead evaporative cooling (EC) with untreated surface water is common in Washington State to decrease sunburn on apples. While this practice reduces crop and economic losses, applying untreated surface water to produce introduces potential risks of foodborne pathogen contamination. This study examined EC and the survival of inoculated generic Escherichia coli for two apple varieties over three growing seasons. Factors examined included EC treatment (conventional, untreated), canopy location (high, low), and apple variety (Gala, Golden Delicious). Fruit maturity (mature, immature) was also examined for one year. A rifampicin-resistant generic E. coli cocktail was applied to apples at 7.3 ± 0.4 log CFU/apple, and apples were enumerated for E. coli levels at 0, 2, 10, 18, 34, 42, 58, 82, 106, and 154 h postinoculation. Log-linear, Weibull, and Biphasic models were utilized to characterize the die-off pattern of E. coli. For most treatments, inoculated E. coli decreased by almost or over 6 log CFU/apple over the study duration; however, E. coli remained detectable at low levels on apples at 154 h postinoculation. EC treatment and canopy location did not significantly impact daily linear E. coli die-off rates. Apple variety and maturity demonstrated small but statistically significant impacts on daily linear die-off rates. Nonlinear models (i.e., biphasic and Weibull) best captured E. coli die-off on apples, showing a rapid initial decrease followed by a slower decline over time. Overall, results demonstrate that EC, a useful fruit quality practice, did not impact the survival of inoculated generic E. coli on apple surfaces. The study provides valuable insights for the apple industry regarding E. coli die-off rates on in-field apples, guiding practical decisions to mitigate risk.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100410"},"PeriodicalIF":2.1,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142668272","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":"Comparing Two Seawater Temperatures For Human Norovirus Depuration From Oysters.","authors":"Françoise S Le Guyader, Joanna Ollivier, Sylvain Parnaudeau, Mathias Gauffriau, Mathias Papin, Christophe Stavrakakis, Virginie François, Françoise Vincent-Hubert, Pascal Garry","doi":"10.1016/j.jfp.2024.100406","DOIUrl":"10.1016/j.jfp.2024.100406","url":null,"abstract":"<p><p>Despite regulations set up to monitor the microbiological quality of shellfish in producing areas, shellfish-borne gastroenteritis outbreaks still occur. Indeed, oyster depuration practices that are efficient to eliminate bacteria, fail to eliminate human norovirus from oyster flesh. In order to evaluate the impact of seawater temperature on the elimination of norovirus particles from oysters, large batches of oysters were contaminated using raw sewage containing norovirus and subjected to depuration at 8 °C or 18 °C. Over the experiment, quantitative RT-qPCR showed a one-log decrease of norovirus (both genogroups combined) genome copies per gram of digestive tissue after 41 days for oysters depurated at 8 °C and 24 days at 18 °C. The decrease of norovirus (both genogroups combined) in two batches of field-contaminated oysters depurated for two weeks at 18 °C was in the same range (21 and 23 days, respectively). All experiments showed a difference in genomic decay between the two norovirus genogroups, with norovirus genogroup I being more persistent in March/April compared to April/May.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100406"},"PeriodicalIF":2.1,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142639102","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":"Investigating the Antibacterial, Antioxidant, and Cholesterol-lowering Properties of Yogurt Fortified with Postbiotic of Lactobacillus acidophilus and Lactiplantibacillus plantarum in the Wistar Rat Model","authors":"Sareh Davarzani ,&nbsp;Mohammad Reza Sanjabi ,&nbsp;Naheed Mojgani ,&nbsp;Saeed Mirdamadi ,&nbsp;Mostafa Soltani","doi":"10.1016/j.jfp.2024.100408","DOIUrl":"10.1016/j.jfp.2024.100408","url":null,"abstract":"<div><div>Postbiotics have gained attention in the food industry due to their functional properties and ease of use compared to their live parent cells. Postbiotics are the metabolic byproducts of probiotic microorganisms, offering advantages such as antimicrobial and anti-diabetic effects. The study aimed to explore the potential antibacterial, antioxidant, and cholesterol-lowering effects of postbiotics from <em>Lactobacillus acidophilus</em> (<em>LA</em>) and <em>Lactiplantibacillus plantarum</em> (<em>LbP</em>) through <em>in vitro</em> and <em>in vivo</em> studies. Freeze-dried postbiotics from <em>L. acidophilus</em> BLAC 258 and <em>L. plantarum</em> were used in yogurt to inhibit foodborne pathogens over a 21-day storage period at 4 °C. The cholesterol-lowering effects of the postbiotic yogurt were assessed in Wistar rats fed with Normal Basal Diet (NBD) and High Cholesterol Diet (HCD). All experiments were performed in triplicate, and the collected data were analyzed with a one-way ANOVA using SPSS v.20 (2021) software. The Tukey Honestly Significant Difference (HSD) test was used for means differences at the 95% confidence interval. The results showed that postbiotic-fortified yogurt exhibited significant antioxidant and antibacterial effects. The antioxidant capacity of the yogurt increasingly peaked at 48.81% on day 14. Also, <em>Listeria monocytogenes</em> counts in the postbiotic yogurt decreased by approximately 2 Log₁₀ on day 3. High-cholesterol-fed rats receiving postbiotic yogurt experienced significant reductions in total cholesterol, triglycerides, and LDL levels. Overall results indicate that postbiotics functional yogurt might be a safe and effective strategy for managing cholesterol levels and inhibiting foodborne pathogens.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100408"},"PeriodicalIF":2.1,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142639113","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":"Classifiability Analysis of Spectroscopic Profiling Datasets in Food Safety-related Discriminative Tasks","authors":"Yinsheng Zhang ,&nbsp;Xudong Yang ,&nbsp;Zhengyong Zhang ,&nbsp;Haiyan Wang","doi":"10.1016/j.jfp.2024.100407","DOIUrl":"10.1016/j.jfp.2024.100407","url":null,"abstract":"<div><div>Discriminative tasks, i.e., the identification of different food materials, brands, and origins, have become an essential part of food safety control. In recent years, spectroscopic profiling combined with machine learning is becoming popular for food-related discriminative tasks, but finding an appropriate classification model can be challenging. Compared to the current “trial-and-error” practice, this paper proposes a dedicated two-step classifiability analysis framework to address this issue. The first step collects more than 90 diversified metrics to measure the dataset separability from different perspectives. The second step synthesizes these metrics into a quantitative score using meta-learner and decomposition-based strategies. Finally, two Raman spectroscopic profiling case studies were conducted to validate the method, demonstrating higher scores for the easily separable liquor dataset (around 1.0) compared to the more challenging table salt dataset (&lt;0.5). This score can guide researchers to determine the required model complexity and assess the adequacy of the current physio-chemical profiling instrument. We expected the classifiability analysis framework proposed in this research to be generalized to a wide range of machine learning applications within the realm of food, where data-driven classification or discriminative tasks are involved.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100407"},"PeriodicalIF":2.1,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142639093","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":"Consumer Risk Perception of Food Contamination as an Influencer to Purchase Irradiated Ground Beef, Chicken, and Leafy Greens – United States, October 2022","authors":"Michael Ablan ,&nbsp;Tamara N. Crawford ,&nbsp;Michelle Canning ,&nbsp;Misha Robyn ,&nbsp;Katherine E. Marshall","doi":"10.1016/j.jfp.2024.100405","DOIUrl":"10.1016/j.jfp.2024.100405","url":null,"abstract":"<div><div>Foodborne illness continues to be a substantial public health concern in the United States with contaminated ground beef, chicken, and leafy greens identified as important sources of illnesses and outbreaks. These foods also have been identified by consumers as foods that are likely to carry germs that can make people sick. Food irradiation is a promising tool to enhance food safety. Despite this, there has been limited application of food irradiation in the U.S. During October 7–9, 2022, we licensed data from a Porter Novelli Public Services survey (<em>N</em> = 1,008) to examine consumer risk perception of contamination of ground beef, chicken, and leafy greens with pathogens, and the potential influence risk perception has on purchasing irradiated versions of these foods. Among respondents familiar with food irradiation, a higher proportion of those who believed ground beef and leafy greens were likely contaminated also indicated they were likely to consider purchasing irradiated ground beef (55.6% vs 35.4%; <em>p</em> = 0.0061) and leafy greens (60.8% vs 36.1%; <em>p</em> ≤ 0.0001) compared with those who did not; chicken was not significant (58.6% vs 45.4%; <em>p</em> = 0.0727). This survey demonstrated the importance of risk perception as an influencer on a consumer’s decision to purchase irradiated foods.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100405"},"PeriodicalIF":2.1,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142639109","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":"Recommendations for the Development of Artificial Intelligence Applications for the Retail Level","authors":"Jim Hartman","doi":"10.1016/j.jfp.2024.100398","DOIUrl":"10.1016/j.jfp.2024.100398","url":null,"abstract":"<div><div>Some of the early applications of artificial intelligence (AI) for food safety appear to be intended for use at the level of manufacturing and distribution. Artificial intelligence applications to facilitate foodborne illness outbreak investigations, development of HACCP plans, and food safety root cause analyses at the retail level are needed. For example, the interview form in the International Association for Food Protection booklet, <em>Procedures to Investigate Foodborne Illness</em>, could be filled out by humans, but much of the rest of the forms could be completed by artificial intelligence applications. Humans would still have to do the environmental assessments. Most AI applications to date have consisted of pattern identification. Pattern recognition applications may not be capable of assisting in all the proposed retail applications, but it would not be helpful to propose these retail applications without offering a possible path forward. Progress in the proposed directions may require the development of more robust artificial intelligence based on cognitive models. Because this paradigm shift is less familiar to food safety professionals, a comparison between pattern recognition algorithms and cognitive models is offered. An explanation of cognitive models is included to raise awareness of this approach.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100398"},"PeriodicalIF":2.1,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142622090","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":"Differences in Salmonella Serovars Response to Lactic Acid and Peracetic Acid Treatment Applied to Pork","authors":"Mariana Fernandez,&nbsp;Alexandra Calle","doi":"10.1016/j.jfp.2024.100403","DOIUrl":"10.1016/j.jfp.2024.100403","url":null,"abstract":"<div><div>Pathogen control in the meat industry relies on the effectiveness of postharvest interventions in reducing microbial populations. This study investigated differences in the survival of <em>Salmonella</em> serovars when exposed to organic acids used as antimicrobials on raw pork meat. Seven serovars were included in this study (<em>S</em>. Newport, <em>S</em>. Kentucky, <em>S</em>. Typhimurium, <em>S</em>. Dublin, <em>S</em>. Heidelberg, <em>S</em>. Infantis, and <em>S</em>. Enteritidis). Multistrain serovar cocktails were prepared and tested against lactic acid (LA) and peracetic acid PAA at two concentrations, LA 2 and 4% and PAA 200 and 400 ppm. Pork samples were assigned to each serovar, inoculated with 6.0 Log CFU/cm² <em>Salmonella</em> (one serovar at a time), and treated with the corresponding antimicrobials. A two-way analysis of variance was conducted to examine the effects of serovar and antimicrobial concentrations on <em>Salmonella</em> survival. A significant main effect of serovar was identified, indicating that <em>Salmonella</em> concentration and reduction rate were significantly affected by serovar. Similarly, a significant main effect of antimicrobials was observed, suggesting that the treatment types impacted <em>Salmonella</em> concentration and reduction rate. However, the interaction effect between serovar and antimicrobial was not significant. Posthoc comparisons indicate that PAA 400 ppm is more effective at reducing <em>Salmonella</em> concentrations and that <em>S.</em> Dublin may be more susceptible than <em>S</em>. Newport to antimicrobial sprays. Additionally, under PAA exposure, only <em>S.</em> Dublin, <em>S.</em> Kentucky, and <em>S</em>. Heidelberg showed statistically significant differences (<em>P</em> &lt; 0.05) compared with the control, indicating that these three serovars are more susceptible to PAA treatments than the rest. The behavior of different <em>Salmonella</em> serovars under stress conditions can give us an insight into how these pathogens survive processing.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100403"},"PeriodicalIF":2.1,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142622087","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":"Microbiological Quality of Plant-based Meat-alternative Products Collected at Retail Level in Switzerland","authors":"Karen Barmettler,&nbsp;Silja Waser,&nbsp;Roger Stephan","doi":"10.1016/j.jfp.2024.100402","DOIUrl":"10.1016/j.jfp.2024.100402","url":null,"abstract":"<div><div>As the interest in plant-based alternative food products has increased significantly in the last years, it is also important to investigate these products regarding microbiological aspects. The aim of this study was to assess the microbiological quality and the occurrence of selected foodborne pathogens in plant-based meat alternative products (PBMA) collected at retail level in Switzerland. A total of 100 PBMA (84 vegan and 16 vegetarian products) was analyzed qualitatively for the presence of <em>Salmonella, Listeria monocytogenes</em> and quantitatively for <em>Staphylococcus aureus, Bacillus cereus</em> group members<em>, Enterobacteriaceae,</em> and the total viable count. Furthermore, pH measurements were carried out and the a_w-value was determined. Isolates were further analyzed with Whole Genome Sequencing. The total viable count before the expiration date was between &lt;2 log and 7 log CFU/g (median: 5.97 log CFU/g). In six (6%) samples, <em>Enterobacteriaceae</em> with 2 log to 3 log CFU/g were detected. No <em>Salmonella</em> and no <em>Listeria monocytogenes</em> were detected. However, seven products (7%) were contaminated with other <em>Listeria</em> spp. (six <em>L. innocua</em> and one <em>L. seeligeri).</em> Further findings were two (2%) <em>Staphylococcus aureus</em> ST8 with the presence of <em>selx</em> and <em>tsst-1</em> genes, and five (5%) <em>Bacillus cereus</em> group members (three <em>B. paranthracis,</em> one <em>B. cereus sensu stricto, and</em> one <em>B. cytotoxicus)</em> which all were diarrhea-associated strains.</div><div>This study provides data that are relevant for HACCP concepts of companies that produce plant-based meat alternative products and helps to define microbiological parameters that should be included when testing such products.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100402"},"PeriodicalIF":2.1,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142622088","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":"Detection of Escherichia coli Using Bacteriophage T7 and Analysis of Excitation‑Emission Matrix Fluorescence Spectroscopy","authors":"Nicharee Wisuthiphaet ,&nbsp;Huanle Zhang ,&nbsp;Xin Liu ,&nbsp;Nitin Nitin","doi":"10.1016/j.jfp.2024.100396","DOIUrl":"10.1016/j.jfp.2024.100396","url":null,"abstract":"<div><div>Conventional detection methods require the isolation and enrichment of bacteria, followed by molecular, biochemical, or culture-based analysis. To address some of the limitations of conventional methods, this study develops a machine learning (ML) approach to analyze the excitation-emission matrix (EEM) fluorescence data generated based on bacteriophage T7 and <em>Escherichia coli</em> interactions for in-situ detection of live bacteria in the presence of fresh produce homogenate. We trained classification models using various ML algorithms based on the 3-D EEM data generated with bacteria and their interactions with a T7 phage. These ML algorithms, including linear Support Vector Classifier (SVC) and Random Forest (RF), demonstrate high accuracy (&gt;0.85) for detecting <em>E. coli</em> at 10² CFU/ml concentration within 6 h. Additionally, these ML models can differentiate among different <em>E. coli</em> concentration levels. For example, the Gaussian Process model achieved an accuracy of 92% in detecting different concentration levels of live <em>E. coli.</em> Application of these ML methods to detect <em>E. coli</em> in spinach homogenate yielded an accuracy of 89% using the linear-SVC model. Furthermore, feature selection techniques were employed to reduce the dimensionality of the data, revealing that only six features were necessary for achieving classification accuracy (&gt;0.85) of spinach homogenate samples containing 10² CFU/ml of <em>E. coli</em>. These findings highlight the potential of this novel bacterial detection methodology, offering rapid, specific, and efficient solutions for applications in food safety and environmental monitoring.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100396"},"PeriodicalIF":2.1,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142622086","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":"Deciphering the Molecular Mechanism of Peracetic Acid Response in Listeria monocytogenes","authors":"Marianna Arvaniti ,&nbsp;Ahmed Gaballa ,&nbsp;Renato H. Orsi ,&nbsp;Panagiotis Skandamis ,&nbsp;Martin Wiedmann","doi":"10.1016/j.jfp.2024.100401","DOIUrl":"10.1016/j.jfp.2024.100401","url":null,"abstract":"<div><div>Peracetic acid (PAA), a strong oxidizing agent, has been widely used as a disinfectant in food processing settings as it does not produce harmful chlorinated by-products. In the present study, the transcriptional response of <em>Listeria monocytogenes</em> to a sub-lethal concentration of PAA (2.5 ppm) was assessed using RNA-sequencing (RNA-seq). Our analysis revealed 12 differentially expressed protein-coding genes, of which nine were upregulated (<em>ohrR</em>, <em>ohrA</em>, <em>rpsN</em>, <em>lmo0637</em>, <em>lmo1973</em>, <em>fur</em>, <em>lmo2492</em>, <em>zurM</em>, and <em>lmo1007</em>), and three were down-regulated (<em>argG</em>, <em>lmo0604</em> and <em>lmo2156)</em> in PAA-treated samples compared to the control samples. A non-coding small RNA gene <em>(rli32)</em> was also found to be down-regulated. In detail, the organic peroxide toxicity protection (OhrA-OhrR) system, the metal homeostasis genes <em>fur</em> and <em>zurM,</em> the SbrE-regulated <em>lmo0636-lmo0637</em> operon and a carbohydrate phosphotransferase system (PTS) operon component were induced under exposure of <em>L. monocytogenes</em> to PAA. Hence, this study identified key elements involved in the primary response of <em>L. monocytogenes</em> to oxidative stress caused by PAA, including the expression of the peroxide detoxification system and fine-tuning the levels of redox-active metals in the cell. The investigation of the molecular mechanism of PAA response in <em>L. monocytogenes</em> is of utmost importance for the food industry, as residual PAA can lead to stress tolerance in pathogens.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100401"},"PeriodicalIF":2.1,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142622085","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}