Journal of Food Quality最新文献

{"title":"Assessment of Black Cumin (Nigella sativa L.) Production and Productivity Influencing Factors in North and Northeastern Ethiopia","authors":"Solomon Kassaye Ejigu,&nbsp;Ermias Lulekal Molla,&nbsp;Wosene Gebreselassie Abtew","doi":"10.1155/jfq/6615903","DOIUrl":"https://doi.org/10.1155/jfq/6615903","url":null,"abstract":"<p>The aim of this study was to evaluate North and Northeastern Amhara’s output of black cumin and the factors that affect its productivity. The survey was carried out in six districts and three zones in North and Northeastern Ethiopia between January and April 2024. Data were gathered through semistructured interviews, focus groups, and field observations. Using a stratified random sample technique, 199 black cumin farmers from 12 kebeles were chosen. Primary and secondary sources were used to collect the data. According to the survey results, the respondents’ average age was 41 years, their landholding size was 0.32 ha, they had 22 years of producing experience, and their maturity time was 126 days. Male respondents made up 69% and female respondents made up 31%, with an average training participation rate of 1.95. Furthermore, 23% of people were illiterate and 77% of people were literate. Approximately 62% and 44% of black cumin crops were rotated and interplanted with other crops, respectively. The topography variable results showed that 54% of respondents planted black cumin in undulating farmland, while 46% planted it in a plain. Additionally, 36% of respondents’ farmed black cumin using improved varieties, 42% of respondents’ black cumin farms were impacted by pests, and 79% and 21% of respondents sold black cumin seed at high and low prices, respectively. Multiple linear regression analysis showed that black cumin productivity is significantly and favorably impacted by family size, crop rotation, variety type, product market price, and training variables, while household head age had a significant negative impact. According to the results, authorities should prioritize encouraging farmers to use better crop varieties, crop rotation, enhanced markets, and farmer training initiatives.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6615903","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147682996","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Multidimensional Fingerprinting Strategy for the Quality Evaluation of Sporoderm-Broken Ganoderma lucidum Spores","authors":"Wenwei Li,&nbsp;Yao Xie,&nbsp;Zijia Lu,&nbsp;Qianyi Huang,&nbsp;Wenyi Kang,&nbsp;Axin Liang","doi":"10.1155/jfq/4488279","DOIUrl":"https://doi.org/10.1155/jfq/4488279","url":null,"abstract":"<p>It remains challenging to improve the quality standard system of Traditional Chinese Medicine (TCM) for TCM development. Currently, it is urgently needed to develop an integrated, effective, and scientific approach to improve the efficacy, safety, and quality consistency of sporoderm-broken spores of <i>Ganoderma lucidum</i> (SSGL). In this study, high-performance liquid chromatography (HPLC) was applied in combination with electrochemical (EC) technologies for constructing a multidimensional fingerprint (FP) to comprehensively assess SSGL samples. First, an EC FP (EC-FP) was constructed with the B-Z oscillation system; thereafter, eight representative parameters of this system were obtained and compared across the 15 samples. Furthermore, an HPLC FP (HPLC-FP) was also built for further analyzing the representative parameters. Subsequently, the systematically quantified FP method (SQFM), principal component analysis (PCA), hierarchical clustering analysis (HCA), and orthogonal partial least squares method−discriminant analysis (OPLS-DA) were employed for classifying distinct samples and comparing the results between HPLC-FP and EC-FP. The two approaches complemented one another and successfully distinguished samples from various sources. In conclusion, bivariate correlation analysis (BCA) was employed to examine the relationships between FP and efficacy for both HPLC-FP and EC-FP. A linear correlation (<i>r</i> ≥ 0.800) between peak top potential (Epet) and HPLC peak area suggested that Epet might be used to predict chemical content. This novel method innovates detection dimensions, transcends single-mode detection for trace bioactive components in complex matrices, and expands EC detection’s frontier in separation science. In the present work, HPLC-FP and EC-FP contribute to detecting the SSGL quality, which offers a new way for improving the SSGL quality standard and studying its quality standard method.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/4488279","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147615359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"The Nutritional Composition, Textural and Sensory Properties of Pig Blood Sausages Formulated With Edible Meat By-Products and Cereal Fillers","authors":"Yvonne Tsiane,&nbsp;Bhekisisa Dlamini,&nbsp;Prudence Seema,&nbsp;Liesl Morey,&nbsp;Ennet Moholisa","doi":"10.1155/jfq/9942971","DOIUrl":"https://doi.org/10.1155/jfq/9942971","url":null,"abstract":"<p>Blood sausages are made from edible by-products of the slaughterhouse and other ingredients. Ingredients in the formulation influence the quality of the final product; therefore, this study aimed to determine the nutritional, textural and sensory characteristics of pig blood sausages prepared with distinct meat and cereal fillers to ascertain a trade-off between technological benefits with nutritional quality and consumer satisfaction. Four versions of pig blood sausages were developed, each with varying amounts of meat and cereal fillers. The addition of fillers resulted in a significant decrease in protein, fat, ash contents and certain amino acids (leucine, phenylalanine, aspartic acid and serine) while increasing the moisture and carbohydrate content. The fatty acid profile was dominated by oleic acid. The sodium content of the sausages significantly decreased when the fillers were added. Iron was the highest trace mineral found in the sausages and was not affected by the addition of filler ingredients. The meat filler increased the meaty aroma, hardness and chewiness of the sausages, while cereal fillers decreased these parameters. Both the cereal and meat fillers reduced the salty and peppery flavours and the slippery texture of the sausages. The study indicates that sausages without filler ingredients offer a superior nutritional quality by providing higher essential nutrients. Sausages made with higher cereal content could be a more favourable option regarding texture and flavour compared to sausages formulated with meat fillers only. These findings highlight a trade-off; fillers can improve texture and certain sensory attributes, but they dilute essential nutrients and alter the traditional flavour balance of blood sausage.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/9942971","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147566727","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 Different Lactobacillus spp. and Apple Fiber Supplementation on the Technological and Biofunctional Properties of Fermented Goat Milk Beverages","authors":"Nazlı Kanca","doi":"10.1155/jfq/7609551","DOIUrl":"https://doi.org/10.1155/jfq/7609551","url":null,"abstract":"<p>Fermented goat milk beverages have emerged as promising functional dairy matrices due to their high nutritional value, probiotic content, and associated health-promoting potential. Growing demand for fiber-enriched probiotic dairy products has stimulated efforts to improve technological stability, biofunctional performance, and sensory quality. However, limitations related to fermentation efficiency, product structure, sensory acceptance, and probiotic survival during storage remain critical challenges. Consequently, the incorporation of functional ingredients such as dietary fiber in combination with selected probiotic bacteria represents an approach to overcome these constraints and optimize product quality. This study evaluated the effects of three <i>Lactobacillus</i> spp. (<i>L. acidophilus</i>, <i>L. casei</i>, and <i>L. helveticus</i>); 1% apple fiber (AF) supplementation; and 21-day storage on the technological, functional, microbiological, and sensory properties of fermented goat milk beverages. <i>L. casei</i> significantly reduced fermentation time by 305 min compared with <i>L. acidophilus</i> and by 62.65 min compared with <i>L. helveticus</i>, while producing beverages with the highest water-holding capacity (WHC; 46.20%), consistency index (1.11 Pa.sⁿ), and probiotic viability (8.99 log cfu/mL). AF supplementation improved technological and functional attributes by increasing WHC by 3.72%, total phenolic content by 0.56%, and antioxidant activity (DPPH 4.9%, ABTS 1.14 μmol Trolox/g fresh weight), while reducing syneresis by 3.47% and suppressing goaty flavor intensity. Sensory evaluation showed that AF addition decreased fermented flavor intensity but added fruity notes, resulting in a sensory trade-off, whereas <i>L. casei</i> beverages achieved the highest overall acceptability. Correlation analysis showed that flavor was the strongest predictor of product acceptance (<i>r</i> = 0.901, <i>p</i> &lt; 0.01). Principal component analysis (PCA) revealed clear clustering based on both culture type and AF supplementation. Overall, the combined application of <i>L. casei</i> and AF provides an effective technological and biofunctional strategy for the development of structurally stable, nutritionally enhanced, and consumer-oriented fermented goat milk beverages, highlighting its relevance for next-generation functional dairy product innovation.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/7609551","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147565405","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Two Saponins From Liquorice Reverse Secondary Structure Modifications of Lysozyme and Mitigate Cytotoxicity and Inflammatory Responses in Vascular Smooth Muscle Cells","authors":"Gangqiang Liu,&nbsp;Mengzhao Shi,&nbsp;Ziyi Tang,&nbsp;Changxin Ye,&nbsp;Huihui Xu,&nbsp;Cheng Jiang,&nbsp;Pin Lv,&nbsp;Yan Zhang,&nbsp;Lijian Cui,&nbsp;Yun Huang","doi":"10.1155/jfq/1323501","DOIUrl":"https://doi.org/10.1155/jfq/1323501","url":null,"abstract":"<p>Natural lysozyme (N-Lyso) is an important natural preservative widely used in the food industry and biomedical fields. However, the specific properties and safety of lysozyme after secondary structure modification (M-Lyso) are still poorly understood. Compared to N-Lyso, M-Lyso at the same concentration exhibits increased protease sensitivity, reduced enzymatic activity, but no significant change in antibacterial activity. Multispectral analysis combined with cell experiments revealed that M-Lyso, characterized by a decreased α-helix content and increased β-sheet structure, induced an increase in PDE4D expression in vascular smooth muscle cells (VSMCs) and elevated levels of PDE4D and IL-6 in the cell culture supernatants, accompanied by a decrease in cell viability. However, treating M-Lyso with glycyrrhizic acid (GL) or glycyrrhetinic acid (GA) from liquorice reversed the above phenomena. Molecular docking results indicated GL and GA formed supramolecular complexes with lysozyme. The understanding of specific properties of N-Lyso and M-Lyso not only provides valuable insights into the safety profile of lysozyme but also offers for the prevention and treating diseases related to alterations in the protein secondary structure.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/1323501","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147564704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Gas Permeation as the Nexus of Food Safety and Sustainability in the Packaging Industry","authors":"David J. Alcarde Jr.,&nbsp;Elyson Keith P. Encarnacion,&nbsp;Anne C. Alcantara,&nbsp;Harold E. Armario,&nbsp;Agaseve F. Del Rosario,&nbsp;Winnie P. Alejandro,&nbsp;Rizel Marie S. M. Ting","doi":"10.1155/jfq/3278398","DOIUrl":"https://doi.org/10.1155/jfq/3278398","url":null,"abstract":"<p>Gas permeation plays a central role in food packaging by directly influencing food safety, product quality, and shelf life, while simultaneously shaping sustainability outcomes within the packaging industry. This review examines the fundamental mechanisms of gas permeation through packaging materials, with particular focus on oxygen, carbon dioxide, and water vapor and their effects on microbial growth, oxidation, and moisture control in packaged foods. The roles of active packaging systems, which regulate the internal gaseous environment through components such as oxygen scavengers and antimicrobial agents, and intelligent packaging technologies, which enable real-time monitoring and improved transparency, are critically discussed. The review further evaluates the environmental trade-offs associated with conventional petroleum-based plastics and bioplastics, highlighting that while bioplastics may offer reduced environmental impacts under certain conditions, challenges related to cost, performance, infrastructure, and scalability remain. Advances in material science, including nanocomposites and functional coatings, and life-cycle considerations are identified as key strategies for reconciling gas barrier performance with sustainability goals. Collectively, this review positions gas permeation as a unifying framework for the design of food-packaging systems that enhance food safety, reduce waste, and support the transition toward sustainable packaging solutions.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3278398","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147320937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"The Effect of Nanoliposomes of Achillea millefolium Essential Oil on the Shelf Life of Fresh Beef at Refrigerated Storage","authors":"Mahya Sheikhzadeh,&nbsp;Shokufeh Najmi Khoei,&nbsp;Arefeh Akbari,&nbsp;Sepideh Pourvatan Doust,&nbsp;Maryam Zokaei,&nbsp;Asiye Ahmadi-Dastgerdi","doi":"10.1155/jfq/1095501","DOIUrl":"https://doi.org/10.1155/jfq/1095501","url":null,"abstract":"<p>Nanoencapsulation of essential oils (EOs) improves their solubility, stability, and bioavailability. This research aimed to prepare nanoliposomes containing 1% and 2% yarrow (<i>Achillea millefolium</i>) EO and their effect on the shelf life of fresh beef at refrigerated storage. Nanoliposome properties, including encapsulation efficiency, particle size, zeta potential, morphology, Fourier transform infrared (FTIR) spectroscopy, and thermal properties, were evaluated. The nanoliposomes were characterized by an appropriate nanosize scale (91.3–139 nm) and a negative charge (−27.35 mV to −22.64 mV) that successfully encapsulated the EO with high efficiency (&gt; 86%). Scanning electron microscopy (SEM) showed a homogeneous structure in which the EO was well dispersed in the nanoliposome matrix. The FTIR spectrum indicated the successful incorporation of the EO into the nanoliposomes without changing their chemical structure. Differential scanning calorimetry (DSC) findings confirmed that the glass transition (<i>T</i>_<i>g</i>) and melting (<i>T</i>_<i>m</i>) temperatures increased about 2°C with nanoliposomes, resulting in an improvement in thermal stability. The nanoliposomes containing 2% yarrow EO (NLP-2% EO) with the smallest particle size and highest encapsulation efficiency, zeta potential, antioxidant properties, and thermal stability were selected as the best treatment and used to preserve fresh beef for 10 days. During the meat storage, pH values, total volatile nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total mesophilic and psychrophilic bacteria increased significantly (<i>p</i> &lt; 0.05), indicating meat spoilage. Regarding chemical and microbial indices, the control treatment (C) and the treatment containing free EO were acceptable for less than 5 days and 5–10 days, respectively, while the incorporation of EO into nanoliposomes (NLP-EO) extended the shelf life of fresh beef up to 10 days at 4°C. Therefore, the encapsulated yarrow EO in nanoliposomes was suggested for beef preservation.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/1095501","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146224250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Biopolymer-Based Encapsulation Approach: The Effect of Sea Buckthorn (Hippophae rhamnoides L.) Oil Carried by Chitosan on Fish Fillet Quality","authors":"Gonca Alak,&nbsp;Ebrar Akpınar,&nbsp;Ayşe Kara,&nbsp;Muhammed Alaeddin Ekiz,&nbsp;Koray Koşar,&nbsp;Eylül Ecrin Ekiz,&nbsp;Elif Zeynep Özçelik,&nbsp;Tuba Akbey,&nbsp;Hakan Mete,&nbsp;Göktuğ Gedikli,&nbsp;Emir Birkan Tan,&nbsp;Momin Momin,&nbsp;Muhammed Atamanalp","doi":"10.1155/jfq/5493150","DOIUrl":"https://doi.org/10.1155/jfq/5493150","url":null,"abstract":"<p>In this study, the effects of chitosan (Ch) coatings encapsulated using an ultrasonic emulsification method with sea buckthorn (<i>Hippophae rhamnoides</i> L.) essential oil (HrEo) on the shelf life and quality parameters of rainbow trout (<i>Oncorhynchus mykiss</i>) fillets, in terms of microbiological, chemical, physical, and sensory properties, were investigated. Characterization data and FT-IR findings revealed that the Ch-loaded nanoemulsion (NE) is an oil-in-water (O/W) type, microstructurally homogeneous, low polydispersity index (PDI), stable viscosity and optical properties, acidic pH, and sufficient electrostatic stability. Ch supports the stability of the NE by enhancing both physicochemical stability and interdroplet electrostatic interactions. It was determined that the encapsulation system (HrEo-N) prepared inhibited microbiological growth in fillets and had a positive effect on sensory and color parameters. Similarly, it showed a positive effect on chemical parameters and played an inhibitory role in the increases in these parameters. All these findings show that the combined effect of HrEo-N increases the functionality of the Ch film. As a result of the successful combination of the antibacterial effect of HrEo-N and the antioxidant properties of Ch, a coating material with both antibacterial and antioxidant properties has been developed.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5493150","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146224085","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Tracing the Role of Bioactive Ingredients in Encapsulation Techniques for Sustainable Foods: A Bibliometric Analysis","authors":"Selin Elmas","doi":"10.1155/jfq/6687757","DOIUrl":"https://doi.org/10.1155/jfq/6687757","url":null,"abstract":"<p>This comprehensive study investigates the complex realm of encapsulation techniques and bioactive ingredients, particularly in the context of sustainable foods, through a detailed bibliometric analysis that captures the essence and evolution of research in this crucial field. We compiled a substantial dataset of 218 bibliographic records from the esteemed Web of Science, Scopus, EBSCOhost, and Google Scholar databases using carefully chosen keywords. This meticulous process included analyzing the contributions of various authors and exploring intricate relationships among keywords, citation impact, country involvement, and influential journals. This analysis creates a detailed map of research progress, illuminating contemporary scientific trends, notable advancements, and significant gaps in existing knowledge. Current research efforts can be categorized into three interconnected areas: the examination of various encapsulation techniques and the physicochemical properties of wall materials that contain bioactive compounds; the investigation of innovative technologies that enhance encapsulation processes, such as nanotechnology and microencapsulation; and the growing research connecting sustainable food practices to better human health outcomes. With a forward-thinking perspective, future research should focus on discovering novel encapsulation techniques and conducting in-depth studies on wall materials that enhance bioavailability. This would unlock the potential benefits for human health and ultimately guide sustainable practices in the food industry.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6687757","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146136062","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Assessment of Microbial Hazards and Their Risk Analysis in Six Popular Street Foods of Dhaka City","authors":"Md. Ashfaq Aziz,&nbsp;Sharmin Zaman,&nbsp;Pavel Islam,&nbsp;Eshita Sarkar,&nbsp;Meherin Afroz Suchi,&nbsp;Ajoy Chowdhury,&nbsp;Anika Tabassum,&nbsp;S. M. Shipon,&nbsp;Md. Latiful Bari","doi":"10.1155/jfq/2873594","DOIUrl":"https://doi.org/10.1155/jfq/2873594","url":null,"abstract":"<p>Street food and ready-to-eat (RTE) salad items are an integral part of the food culture in Bangladesh. In developing countries, people like foods that do not require further processing before consumption as they are viewed as attractive, nutritious, convenient, and inexpensive. According to the World Health Organization (WHO), street foods are defined as “foods and beverages prepared and/or sold by vendors in streets and other public places for immediate consumption or consumption at a later time without further processing or preparation.” This research presents a comprehensive analysis of microbial hazards of street food and RTE salad items served in restaurants, with particular emphasis on pathogenic bacteria [<i>Escherichia coli</i> (<i>E. coli</i>), <i>Salmonella</i> spp., and <i>Vibrio</i> spp.] in the street foods, including chatpati (plate, water, and tamarind chutney), cholamuri, sandwiches, sugarcane juice, and aloe vera sharbat and in the utensils used in serving these items. This study also aimed to assess the potential health risks associated with consuming these food items and provide recommendations for mitigating these risks. An elevated level of harmful bacteria was detected in the selected RTE street food salads and the utensils used to serve them. The risk assessment revealed a significant likelihood of infection from consuming these foods and emphasized the importance of improving vendors’ public health awareness and providing access to clean water to ensure long-term safety.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2873594","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146135834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}