Journal of food protection最新文献

{"title":"Prevalence of Salmonella enterica Serotypes Isolated From Broiler Liver and Their Antibiotic Resistance Profiles","authors":"İbrahim Polat ,&nbsp;İlayda Güngör ,&nbsp;Burhan Şen","doi":"10.1016/j.jfp.2025.100535","DOIUrl":"10.1016/j.jfp.2025.100535","url":null,"abstract":"<div><div><em>Salmonella</em> is an important foodborne pathogen of worldwide significance. The objective of this research was to determine the prevalence of <em>Salmonella</em> in chicken livers in Türkiye<strong>.</strong> This study obtained 104 packaged chicken liver samples, 13 from each of the 8 brands, from the province of Kırklareli, northwest of Türkiye. The overall prevalence of <em>Salmonella</em> spp. in liver samples was 36.5%. The 38 <em>Salmonella</em> isolates obtained were serotyped by slide agglutination using antisera by the Kauffmann White Le Minor Scheme. Based on standard serotyping results, the dominant serovar was <em>S</em>. Infantis (81.6%), followed by <em>S</em>. Enteritidis (13.1%) and <em>S</em>. Agona (5.3%). Antimicrobial susceptibility testing of 38 <em>Salmonella</em> isolates was performed using disk diffusion method. The <em>Salmonella</em> isolates (<em>n</em> = 38) were resistant to cefepime (60.5%), chloramphenicol (57.9%), trimethoprim-sulfamethoxazole (50.0%), amoxicillin-clavulanic acid (39.5%), azithromycin (28.9%), ofloxacin (26.3%), and cefoxitin (13.2%). Multidrug-resistance (MDR) accounted for 47.4% of <em>Salmonella</em> isolates. MDR was observed in <em>S</em>. Infantis (17/31, 54.8%) and <em>S</em>. Agona (1/2, 50.0%), nevertheless not in <em>S</em>. Enteritidis.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 7","pages":"Article 100535"},"PeriodicalIF":2.1,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144003827","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":"Flies as Vectors of Foodborne Pathogens Through Food Animal Production: Factors Affecting Pathogen and Antimicrobial Resistance Transmission","authors":"Eshita Shahanaz ,&nbsp;Kirsten M. Zwally ,&nbsp;Cameron Powers ,&nbsp;Brandon Lyons ,&nbsp;Phillip Kaufman ,&nbsp;Giridhar Athrey ,&nbsp;Thomas M. Taylor","doi":"10.1016/j.jfp.2025.100537","DOIUrl":"10.1016/j.jfp.2025.100537","url":null,"abstract":"<div><div>Flies play an important role in the transmission of antimicrobial−resistant (AMR) and multidrug-resistant (MDR) foodborne pathogens in animal production systems, posing risks to food safety and public health. Synanthropic fly species, including house flies (<em>Musca domestica</em>), face flies (<em>Musca autumnalis</em>), blow flies (Calliphoridae), and flesh flies (Sarcophagidae), mechanically and/or biologically transmit bacterial pathogens such as <em>Salmonella enterica</em>, <em>Escherichia coli</em>, <em>Listeria monocytogenes, Klebsiella,</em> and <em>Campylobacter</em> spp. Their frequent contact with manure, animal waste, and processing environments enables the transfer of AMR pathogens across food production systems. This review synthesizes recent research on the interactions between flies and foodborne pathogens, highlighting the role of fly physiology, behavior, and microbial associations in pathogen transport. Additionally, it introduces the influence of environmental factors on pathogen dissemination and evaluates current Integrated Pest Management (IPM) strategies, including biological, chemical, and physical control methods, for mitigating fly-mediated pathogen transmission. Understanding these systems is essential for developing targeted interventions to reduce the burden of AMR pathogens in food production and enhance public health protection.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 7","pages":"Article 100537"},"PeriodicalIF":2.1,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144022358","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":"Staphylococcus aureus Burden in Frozen, Precooked Tuna Loins and Growth Behavior During Typical and “Worst-case” Processing Conditions","authors":"John DeBeer ,&nbsp;Javier Colley ,&nbsp;William Cole ,&nbsp;Alexandra Oliveira ,&nbsp;Joy Waite-Cusic ,&nbsp;William Soto ,&nbsp;Yadwinder S. Rana","doi":"10.1016/j.jfp.2025.100539","DOIUrl":"10.1016/j.jfp.2025.100539","url":null,"abstract":"<div><div>FDA’s Seafood HACCP Guidance (SHG) recommends a cumulative exposure time limit of 3 h if product temperature exceeds 21.1 °C (70°F) to minimize the growth of <em>Staphylococcus aureus</em> (SA) and prevent staphylococcal enterotoxin (SE) production. This time limit is insufficient to practically accomplish postthawing activities (e.g., packing, brining, sealing, retort staging, and time for the center of the can to reach the critical temperature of 50 °C (122°F)). The documented evidence supporting the establishment of this exposure time recommendation is minimal and mostly irrelevant to tuna. The goal of this study was to provide “real world” and “worst-case” industrial data to support the development of an accurate maximum cumulative exposure time for tuna processing facilities. A total of 48,933 certificates of analysis (COAs) were compiled and reviewed to determine SA detection frequency (2.14%) and estimate quantitative microbial burden. Review of quantitative results indicates the need for careful review and communication with suppliers to correct for dilution factors in analytical methods. SA levels were closely monitored during typical processing conditions on nine production days which demonstrated consistent control of SA populations (&lt;2 log CFU/g increase) between thawing and retort staging. The processing system was challenged on three production days to create “worst-case” processing conditions where open or sealed cans were packed and held for up to 5 h in the retort staging area at 26 °C (78.8°F). Extended holding times of tuna in open cans led to significant increases in SA populations which confirmed the predicted SE production risk for products with high oxygen availability used to develop the SHG guidance. However, extended holding times in sealed cans demonstrated significantly reduced SA growth. This collective and contextual data analysis supports the relaxation of the maximum cumulative exposure time beyond the 3 h recommendation in the SHG.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 7","pages":"Article 100539"},"PeriodicalIF":2.1,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144015200","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":"Growers’ Adoption of USDA GAP, Other Harmonized GAP & Group Produce Audits: Drivers, Constraints, and Fostering Improved Implementation","authors":"Jelili Adegboyega Adebiyi ,&nbsp;Leslie D. Bourquin","doi":"10.1016/j.jfp.2025.100530","DOIUrl":"10.1016/j.jfp.2025.100530","url":null,"abstract":"<div><div>The USDA, with produce sector stakeholders, developed voluntary fee-for-service food safety audit schemes- USDA GAP&amp;GHP, USDA Harmonized GAP (HGAP), USDA HGAP Plus+, and USDA GroupGAP- to help growers verify compliance with Good Agricultural Practices (GAPs). Aligned with produce safety regulatory requirements and designed to vary in scope and complexity, the schemes aim to meet diverse grower and buyer needs. For unclear reasons, growers’ adoption of USDA GAP audit schemes remains low relative to private standards. So, using data from growers (<em>n</em> = 208 surveyed) and service providers (<em>n</em> = 55 surveyed, 7 interviewed), we explored factors influencing growers’ implementation of USDA GAP programs. Buyers’ requests and food safety requirements were key drivers of adoption. However, many growers cited a lack of buyers’ demand for USDA GAP schemes, a key barrier to broader adoption. Small- and medium-scale growers also face technical and financial challenges inhibiting adoption, which could be addressed by government, private sector, and nonprofit stakeholders. Implementing USDA GAPs must be profitable for small growers, highlighting the need to align adoption efforts with USDA’s broader strategy to connect them to profitable markets. Negative audit experiences and concerns about nonconformities escalating to the FDA deter adoption. Enhancing outreach, education, and trust through Cooperative Extension and regional networks is crucial for improved understanding, acceptance, and adoption of USDA GAP schemes. The findings call for coordinated multi-stakeholder efforts to address the economic, informational, and perceptual barriers through targeted, multipronged interventions.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 7","pages":"Article 100530"},"PeriodicalIF":2.1,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144028372","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":"Suppressed Production of Aflatoxin B1 by Aspergillus flavus and Aspergillus parasiticus on California In-hull Almonds and Hull Fragments","authors":"Barbara Szonyi ,&nbsp;Guangwei Huang ,&nbsp;Tim Birmingham ,&nbsp;Dawit Gizachew","doi":"10.1016/j.jfp.2025.100531","DOIUrl":"10.1016/j.jfp.2025.100531","url":null,"abstract":"<div><div>Almond hulls are economically important by-products marketed as dairy cattle feed in California. This study investigated the ability of <em>Aspergillus flavus</em> and <em>Aspergillus parasiticus</em> to grow and produce aflatoxins on almond hulls. In-hull almond kernels and hull fragments were incubated at 0.92–0.98 a_w and 20–35 °C for 20 days. There was no growth and aflatoxin production at 0.92 a_w by either fungus. Both <em>A. flavus</em> and <em>A. parasiticus</em> were able to grow at 0.95–0.98 a_w and 20–35 °C on almond hulls. While <em>Aspergillus flavus</em> grew well on the in-hull almonds at 0.95–0.98 a_w and 27–35 °C, it did not produce any aflatoxins under any of the study conditions. In contrast, <em>A. parasiticus</em> produced aflatoxins B₁, G₁, B₂_, and G₂. On the in-hull kernels, <em>A. parasiticus</em> synthesized the highest levels of total aflatoxins (&gt;100 µg/kg) at 27 °C and 0.95–0.98 a_w. On the hull fragments, 20 °C and 0.95 a_w were the ideal conditions for aflatoxin production, where the average total aflatoxin production was 35 µg/kg. The predominant aflatoxin synthesized by <em>A. parasiticus</em> was AFG₁, accounting for up to 100% of the total aflatoxin produced on the hulls, which highlights the need to measure and report total aflatoxins (rather than AFB₁ only) for almond hulls. Further studies are needed to determine the factors that limit AFB₁ synthesis by <em>A. flavus</em> and <em>A. parasiticus</em> on almond hulls. Also, the types of phenolic acids present in California almond hulls need to be identified.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 7","pages":"Article 100531"},"PeriodicalIF":2.1,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144064027","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":"Salmonella in Swiss and Imported Retail Chicken Meat – A Cross-Sectional Study","authors":"Karen Barmettler ,&nbsp;Lucien Kelbert ,&nbsp;Jule Anna Horlbog ,&nbsp;Nicole Cernela ,&nbsp;Michael Biggel ,&nbsp;Roger Stephan","doi":"10.1016/j.jfp.2025.100532","DOIUrl":"10.1016/j.jfp.2025.100532","url":null,"abstract":"<div><div>Non-typhoidal <em>Salmonella enterica</em> (NTS) are significant foodborne pathogens responsible for many cases of enterocolitis worldwide, with the increasing threat of antimicrobial resistance (AMR) posing a growing public health concern. <em>Salmonella</em> Infantis has emerged as a predominant multidrug-resistant (MDR) serotype, particularly in poultry. This study investigated the <em>Salmonella</em> prevalence in 200 chicken meat samples from Swiss retail stores. Six (3%) samples tested positive; all were imported, and the isolates were all identified as <em>S.</em> Infantis. Whole genome sequencing confirmed the presence of the pESI (plasmid of emerging <em>S.</em> Infantis) megaplasmid, which is associated with enhanced persistence, biofilm formation, and multidrug resistance. Statistical analysis revealed a significant correlation between <em>Salmonella</em> prevalence and imported, unlabeled products. These findings highlight the effectiveness of Swiss control measures in the poultry production but underscore the importance of maintaining consumer awareness to mitigate <em>Salmonella</em> transmission and MDR risks.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 7","pages":"Article 100532"},"PeriodicalIF":2.1,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144013661","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":"Testing Program Critical Control Points (TP-CCP): Characterizing and Optimizing Decision-making Power in Food Safety Testing","authors":"Joelle Mosso ,&nbsp;Gustavo A. Reyes ,&nbsp;Barbara Kowalcyk ,&nbsp;De Ann Davis","doi":"10.1016/j.jfp.2025.100528","DOIUrl":"10.1016/j.jfp.2025.100528","url":null,"abstract":"<div><div>Foodborne illness affects 48 million people annually in the U.S., resulting in 128,000 hospitalizations and 3,000 deaths, and an estimated economic burden of $17.6 billion. To address this important public health issue, ongoing industry efforts have been undertaken to promote a proactive food safety culture that focuses on prevention-based approaches to food safety. In the 1960s, Good Manufacturing Processes (GMPs) and Hazard Analysis and Critical Control Points (HACCP) were introduced to provide a systematic process to identify and mitigate physical, chemical, and biological risks, and quickly became standard components of a comprehensive quality and food safety program. In 2011, the Food Safety Modernization Act (FSMA) introduced Hazard Analysis and Risk-Based Preventive Controls (HARPC), an expansion of HACCP to products regulated by the United States Food and Drug Administration. This article proposes a complementary program using the HACCP/HARPC construct for the systematic characterization and assessment of analytical tools used in monitoring critical steps in food processes. The Testing Program Critical Control Point (TP-CCP) framework extends the comprehensive HACCP/HARPC model to microbiological monitoring programs (e.g., sampling, testing methodology) to define the theoretical operating limits and realized performance of testing systems. TP-CCP identifies risk mitigation opportunities, supports broad prevention-based control efforts, and establishes a missing feedback loop for continuous improvement in food safety. The proposed TP-CCP ensures a robust network that the food industry can use to obtain a more efficient and reliable testing system to advance public health.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 7","pages":"Article 100528"},"PeriodicalIF":2.1,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947213","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 Training Barriers Among Underserved Virginia Value-added Food Producers: A Proposed Structure for Improving Parity in Food Safety Educational Interventions","authors":"Katheryn Parraga ,&nbsp;Liv Huselton ,&nbsp;Mohamed Salem ,&nbsp;Xinlei Zhang ,&nbsp;Tiffany Drape ,&nbsp;Chyer Kim ,&nbsp;Alexis M. Hamilton","doi":"10.1016/j.jfp.2025.100527","DOIUrl":"10.1016/j.jfp.2025.100527","url":null,"abstract":"<div><div>Food manufacturing businesses, regardless of size, must comply with appropriate food safety education requirements, but guidance on effectively training small, minority-owned producers is lacking in key areas, such as preferred formats and knowledge of current perceived barriers to compliance. This study aimed to understand the greatest barriers to knowledge gain and behavior change for underserved value-added food producers in Virginia. An anonymous 10-question survey was administered to Virginia food producers through various channels, including email links, flyers, electronic tablets, or physical copies provided in person. The survey queried demographic information about the producer, factors that inhibited their learning, and suggestions for improved education and outreach. Responses (<em>n</em> = 124) were analyzed using descriptive statistics and logistic regression in RStudio version 4.2.3. The results indicated that many producers identify location as the primary barrier to attending and learning about food safety, followed by the frequency of available training events. Additionally, the three preferred learning tools for producers were factsheets, interactive sessions with trainers and/or materials, and prerecorded videos. While there is no single method to meet all the needs related to food safety training for small producers, it is crucial for Cooperative Extension to consider these factors when planning food safety training and workshops to ensure broader outreach to more producers to achieve parity in food safety education.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 7","pages":"Article 100527"},"PeriodicalIF":2.1,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144004662","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":"A Proposed Framework for Ranking and Prioritizing Food Safety Risks in Low Resource Settings Using Foodborne Disease Burden Metrics: A Case Study in Ethiopia","authors":"Barbara Kowalcyk ,&nbsp;Leon Gorris ,&nbsp;Janet Buffer ,&nbsp;Kathryn Stolte-Carroll ,&nbsp;Bashiru C. Bakin ,&nbsp;Allison Howell ,&nbsp;Desalegne Degefaw ,&nbsp;Binyam Moges ,&nbsp;Kara Morgan ,&nbsp;Laura Binkley ,&nbsp;Getnet Yimer ,&nbsp;Arie H. Havelaar","doi":"10.1016/j.jfp.2025.100525","DOIUrl":"10.1016/j.jfp.2025.100525","url":null,"abstract":"<div><div>Risk-based food safety systems are recognized as the best way to address food safety in an effective and efficient manner. Central to risk-based food safety systems is an assessment, ranking, and prioritization of risks associated with foodborne hazards that informs objective, evidence-based decisions on risk mitigation in a systematic and transparent manner. While the importance of such approaches is well recognized, many governments struggle with where to begin. We adapted and implemented a framework for risk-based decision-making in low-resource settings using Ethiopia as an example, engaging Ethiopian stakeholders in a multiphase process to identify food safety priorities. First, stakeholder representatives were engaged to define statements of concern and purpose; identify foodborne hazards of public health relevance in Ethiopia; and select appropriate risk metrics for risk ranking and prioritization. Second, estimates for each risk metric were calculated for selected foodborne hazards using World Health Organization (WHO) data and expert elicitation. Third, stakeholder representatives were engaged in ranking the hazards as High, Medium, or Low risk; notably, mortality was the preferred risk metric in decision-making. Fourth, attribution estimates to food groups were developed for hazards ranked as High risk using expert elicitation to supplement WHO data. Lastly, stakeholder representatives were engaged in a risk prioritization exercise that identified key control points in four food supply chains and quantified their impact on risk through mitigation of hazards or prevention of contamination. Our proposed framework provides a systematic, evidence-based, and adaptable method for prioritizing the allocation of public sector resources. The process can generate the evidence needed to strengthen regulatory systems and support the efficient implementation of national-level food safety strategies that span from farm to fork to improve public health.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 7","pages":"Article 100525"},"PeriodicalIF":2.1,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143995926","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":"Cancer Burden from Dietary Exposure to Inorganic Arsenic in the United States: Risk Assessment and Policy Implications","authors":"Rubait Rahman ,&nbsp;Felicia Wu","doi":"10.1016/j.jfp.2025.100520","DOIUrl":"10.1016/j.jfp.2025.100520","url":null,"abstract":"<div><div>Arsenic is a naturally occurring metalloid that is widely distributed in the earth’s crust. Arsenic contamination can occur in various food products due to natural sources or anthropogenic activities. While the toxicity of arsenic at high doses has been understood for millennia, chronic exposure to inorganic arsenic can increase the risk of several forms of cancer. Regulatory standards for arsenic exist for some foods. However, considering the associated health risks, a comprehensive regulatory framework covering all food types remains missing in the United States. A risk assessment of foodborne arsenic would aid in further policy considerations for food safety standards. Our study assesses arsenic-induced cancer risk in the American population from consumption of different food products. We estimate that there are 1,519–10,123, 1,638–10,921, and 1,793–11,957 additional bladder, lung, and skin cancer cases, respectively, in the US every year that are associated with inorganic arsenic exposure from the consumption of eleven common foods. Our estimates suggest that arsenic in food poses increased cancer risk. The goal is to provide estimates that policymakers can use when developing evidence-based and product-specific standards for arsenic and to assess the benefits of reducing foodborne arsenic exposures.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 7","pages":"Article 100520"},"PeriodicalIF":2.1,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143983095","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}