Food Control最新文献

{"title":"Identification of the geographical origin of wild rice field eel (Monopterus albus) in China by stable isotopes","authors":"Weiwei Lv ,&nbsp;Muyan Li ,&nbsp;Yangyang Lu ,&nbsp;Yifan Zhao ,&nbsp;Weiwei Huang ,&nbsp;Hang Yang ,&nbsp;Quan Yuan ,&nbsp;Yuning Zhang ,&nbsp;Mingyou Li ,&nbsp;Wei Hu ,&nbsp;Chunxia Yao ,&nbsp;Danhe Wang ,&nbsp;Wei Song ,&nbsp;Weiguo Song ,&nbsp;Wenzong Zhou","doi":"10.1016/j.foodcont.2025.111607","DOIUrl":"10.1016/j.foodcont.2025.111607","url":null,"abstract":"<div><div>The mislabeling of wild rice field eel (<em>Monopterus albus</em>) origin disrupts market order and hinders ecological research and conservation. To address this, 100 wild eel samples were collected from five regions across three major river basins in China. For the first time, stable isotope ratio analysis (<em>δ</em>¹³C, <em>δ</em>¹⁵N, <em>δ</em>²H, and <em>δ</em>¹⁸O) was used to assess geographic variation. Results showed significant regional differences: samples from Shanghai had lower <em>δ</em>¹³C and higher <em>δ</em>¹⁵N ratios, while those from Nanning exhibited significantly higher <em>δ</em>²H and <em>δ</em>¹⁸O ratios (<em>p</em> &lt; 0.05). These differences reflect environmental and trophic distinctions among habitats. Partial least squares discriminant analysis (PLS-DA), validated through leave-one-out cross-validation, achieved an overall classification accuracy of 92 %, with identification rates exceeding 90 % for each region. This study demonstrates that stable isotope analysis is a reliable tool for tracing the geographic origin of wild eels in China, improving product traceability, supporting conservation, and enhancing consumer trust.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111607"},"PeriodicalIF":6.3,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144724924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 deep and classical Chemometrics: can CNN enhance the accuracy of EVOO adulteration detection from spectral data?","authors":"Andrea Bandiera,&nbsp;Armando Camerlingo,&nbsp;Nico Sanna,&nbsp;Costantino Zazza,&nbsp;Alessandro Benelli,&nbsp;Riccardo Massantini,&nbsp;Roberto Moscetti","doi":"10.1016/j.foodcont.2025.111608","DOIUrl":"10.1016/j.foodcont.2025.111608","url":null,"abstract":"<div><div>Extra virgin olive oil (EVOO) has a high economic value and is therefore susceptible to adulteration with oils of lower quality and price. Spectroscopy, although not recognized as an official analysis methodology in EVOO, can be used in rapid screening to detect adulterants. Predictive models are usually developed with classical chemometrics, which require human knowledge in feature engineering. Deep chemometrics overcome human intervention by relying on neural networks. This study compares the use of PLS (Partial Least Squares) and CNN (Convolutional Neural Network) algorithm in combination with FT-NIR (1000–2500 nm) and Vis-NIR (380–900 nm) spectroscopy to predict EVOO adulteration using four different seed oils (peanut, maize, sunflower and soya). Adulterant concentrations at 0.5 % and 1.5 % were difficult to distinguish, as the subtle spectral changes were often masked by a low signal-to-noise ratio mainly due to high spectral similarity with the pure EVOO, instrumental noise, and intrinsic oil variability. The FT-NIR-based regressions generally showed minimal performance differences between PLS and CNN, regardless of the application of spectral pretreatment or data augmentation (RMSEP = 0.99–2.08 %), indicating that for this spectral range, the added complexity of CNN offered no significant advantage. Only the model obtained using CNN and FT-NIR for peanut adulteration was not able to converge. In contrast, the Vis-NIR models based on CNN significantly outperformed the PLS models, regardless of the use of pretreatment or data augmentation. Therefore, in the present study, deep chemometrics proved not to be a universal replacement for classical chemometrics, but rather a complementary tool that demonstrates its true value where the classical approach is less effective.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111608"},"PeriodicalIF":6.3,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144738364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Surveillance gap in seafood safety: Multidrug resistant Vibrio parahaemolyticus detected in shrimp imported to Norway","authors":"Cecilie Smith Svanevik ,&nbsp;Fredrik Håkonsholm ,&nbsp;Bjørn Tore Lunestad,&nbsp;Julia E. Storesund","doi":"10.1016/j.foodcont.2025.111602","DOIUrl":"10.1016/j.foodcont.2025.111602","url":null,"abstract":"<div><div>Bacteria in the genus <em>Vibrio</em> are naturally found in marine and brackish waters and represent one of the main challenges to microbial seafood safety. However, no regulations currently address the threat posed by human pathogenic vibrios. This is of particular concern for seafood products imported from countries with high usage of antibacterial agents and frequent reporting of antibiotic resistant pathogens, including resistant vibrios. Viet Nam is one of the major providers of seafood exported to Norway, contributing with 137 tonnes of raw and frozen whiteleg shrimp (<em>Litopenaeus vannamei</em>) in 2021. Eight samples of whiteleg shrimp collected at Norwegian border control stations were examined for pathogenic <em>Vibrio</em> spp. Two of these samples tested positive for <em>Vibrio parahaemolyticus,</em> and the isolates were further subjected to antibiotic susceptibility testing and whole genome sequencing. The isolates, termed 556-1 and 1889-1, expressed phenotypic resistance and harboured resistance genes against clinically important antibiotics, including cephalosporins (<em>bla</em>_CTX-M), trimethoprim (<em>dfrA</em>), sulphonamides (<em>sul2</em>), aminoglycosides (<em>aph(3″)-Ib, aph(6)-Id, aac(3)-Iie</em>) and amphenicols (<em>catC</em>). Furthermore, phenotypic resistance to legally applied antibiotics such as oxytetracycline and oxolinic acid, as well as antibiotics banned in Vietnamese aquaculture like enrofloxacin and ciprofloxacin, was also observed. Although the isolates did not harbour any of the main known virulence genes (<em>tdh, trh</em>), an overlapping pool of resistance genes has emerged in <em>V. parahaemolyticus</em> strains isolated from both clinical, shrimp, and environmental sources. The present work provides the first documentation of <em>V.</em><em>parahaemolyticus</em> with acquired clinically relevant antibiotic resistance entering Norway through imported seafood. These findings highlight the need for a One Health approach to combat the global spread of multidrug resistant bacteria through the international food trade, by strengthening the surveillance and regulatory framework considering pathogenic <em>Vibrio</em> spp. in seafood.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111602"},"PeriodicalIF":6.3,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144738248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Postharvest menthol application for browning inhibition and quality maintenance in fresh-cut stem lettuce","authors":"Zan Meng ,&nbsp;Tengfei Liu ,&nbsp;Qihao Ye ,&nbsp;Yingzhong Wang ,&nbsp;Hanbing Hui ,&nbsp;Qingguo Wang ,&nbsp;Yanyan Feng","doi":"10.1016/j.foodcont.2025.111605","DOIUrl":"10.1016/j.foodcont.2025.111605","url":null,"abstract":"<div><div>Enzymatic browning limits the shelf life and commercial value of fresh-cut stem lettuce. This research examined the browning inhibitory effect of menthol on stem lettuce and its underlying mechanism. Menthol treatment reduced browning and improved the sensory quality of fresh-cut stem lettuce at 4 °C. Transcriptomic analysis revealed that menthol modulated gene expression networks associated with phenolic metabolism and oxidative stress responses. Concurrently, it suppressed the activities of polyphenol oxidase (PPO), peroxidase (POD), and phenylalanine ammonia-lyase (PAL) by up to 84.63 %, 17.70 %, and 85.40 %, respectively, leading to decreased phenolic compound accumulation and quinone formation. Additionally, menthol reduced reactive oxygen species (ROS) content by upregulating superoxide dismutase (SOD) and catalase (CAT) activities (30.62 % and 22.51 %, respectively), while simultaneously lowering lipoxygenase (LOX) activity (60.34 %) and alleviating lipid peroxidation. Combined with correlation analysis, the findings revealed that menthol treatment alleviated enzymatic browning of fresh-cut stem lettuce through coordinated modulation of phenolic metabolism and oxidative stress responses, suggesting its promise as an anti-browning agent for fresh-cut produce.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111605"},"PeriodicalIF":6.3,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144738276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation and characterization of pH-sensitive intelligent films based on carboxymethyl chitosan and sodium alginate for preservation monitoring","authors":"Shanshan Tie ,&nbsp;Jiawei Ding ,&nbsp;Yanyan Li ,&nbsp;Wenjia Wang ,&nbsp;Yuzhen Li ,&nbsp;Li Cao ,&nbsp;Xuan Li ,&nbsp;Lina Zhao ,&nbsp;Shaobin Gu","doi":"10.1016/j.foodcont.2025.111599","DOIUrl":"10.1016/j.foodcont.2025.111599","url":null,"abstract":"<div><div>Bio-based intelligent film materials have emerged as an effective alternative to traditional petroleum-based food packaging. In this study, different proportions of procyanidins and curcumin were incorporated into carboxymethyl chitosan and sodium alginate solutions, and pH-sensitive intelligent packaging films were successfully prepared by solution-casting method for monitoring freshness and shelf life of food. Compared with the thickness of film without active compounds (92.67 μm), the addition of procyanidins and curcumin made the thickness of films reach 99.67–105.80 μm, and the total dissolved mass and swelling rate decreased. Hydrogen bonds and electrostatic interaction among procyanidins, curcumin, carboxymethyl chitosan and sodium alginate also effectively improved the mechanical properties of films. The films had good UV barrier properties, and their opacity were higher than 10%. When the concentration of procyanidins and curcumin was higher than 25 μg/mL, the radical scavenging ability of DPPH and ABTS of the prepared films could reach more than 50%, and the films had effective inhibitory effects on <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. Moreover, due to the presence of procyanidins and curcumin, the prepared film-forming solutions and films showed different colors in the pH range of 2–12. The application of pH-sensitive films on food could reflect the quality and freshness of shrimp, and effectively prolong the shelf life of grapes. The prepared film also had the advantages of biodegradability and environmental friendliness, which was of great significance for replacing petroleum-based materials and promoting food safety.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111599"},"PeriodicalIF":6.3,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144738275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Perillaldehyde controls citrus green mold by inhibiting the ribosome biogenesis of Penicillium digitatum and improving citrus disease resistance","authors":"Shuqi Liu ,&nbsp;Yuxin Jiang ,&nbsp;Jiancheng Sun ,&nbsp;Fan Yang ,&nbsp;Yuqing Wang ,&nbsp;Yongqing Lu ,&nbsp;Weiqiang Lai ,&nbsp;Chao-an Long","doi":"10.1016/j.foodcont.2025.111595","DOIUrl":"10.1016/j.foodcont.2025.111595","url":null,"abstract":"<div><div>Perillaldehyde (PAE) is a green and safe active ingredient of natural plants. The inhibitory activity of PAE against the citrus postharvest pathogen <em>Penicillium digitatum</em> and its ability to control green mold were evaluated by <em>in vitro</em> and <em>in vivo</em> experiments. The results revealed that the minimum inhibitory concentration (MIC) and the minimum fungicidal concentration (MFC) of PAE against <em>P. digitatum</em> were 0.5 and 1 μL/mL, respectively. The results of conductivity, cell activity staining, and calcium fluoride white staining revealed that PAE damaged the membrane and cell wall integrity of <em>P. digitatum</em>. PAE promoted ROS accumulation in <em>P. digitatum</em>, as shown by 2′,7′-Dichlorofluorescein diacetate (DCHF-DA) staining, which may induce cell death. To further investigate the molecular regulatory network of PAE in <em>P. digitatum</em>, we performed an RNA-sequencing analysis. The results displayed that differentially expressed genes were significantly enriched in the biogenetic pathway of ribosomes, and all of these genes were downregulated, suggesting that PAE treatment interfered with ribosome biogenesis in <em>P. digitatum</em> and inhibited the normal life processes of cells. Furthermore, PAE treatment reduced the incidence and severity of citrus green mold, and the overall control effect of the PAE treatment group with 5 × MFC was greater than that with 10 × MFC. Therefore, we determined the activity of enzymes related to fruit disease resistance. The results revealed that PAE treatment significantly increased the activities of CAT, POD, and PAL in citrus. These findings demonstrate that PAE prevents green mold disease by increasing the activity of citrus disease-resistant enzymes.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111595"},"PeriodicalIF":6.3,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144724923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 targeted mass spectrometry-based method for the simultaneous detection of four pathogenic Vibrio species in aquatic products","authors":"Li Ling ,&nbsp;Zuqing Wu ,&nbsp;Wenchuan Weng ,&nbsp;Jingwen Liu ,&nbsp;Yuyin Xian ,&nbsp;Muyun Yuan ,&nbsp;Chengdong Huang ,&nbsp;Wenrui Chen ,&nbsp;Qing Liu ,&nbsp;Jie Dong ,&nbsp;Mengqi Chen","doi":"10.1016/j.foodcont.2025.111594","DOIUrl":"10.1016/j.foodcont.2025.111594","url":null,"abstract":"<div><div>The widespread occurrence of pathogenic <em>Vibrios</em> highlights the need for efficient and accurate screening techniques. In this study, we established a novel targeted mass spectrometry (MS)-based method that enables the rapid and simultaneous detection of four pathogenic <em>Vibrio</em> species—<em>Vibrio vulnificus</em>, <em>Vibrio parahaemolyticus</em>, <em>Vibrio alginolyticus</em>, and <em>Vibrio cholerae</em>—in aquatic products. Eleven peptides were identified as <em>Vibrio</em> biomarkers, allowing for accurate differentiation of these bacterial species from other conventional food-borne pathogens. By integrating the targeted MS method with buoyant density centrifugation (BDC), we efficiently enriched and separated <em>Vibrio</em> from seafood matrices, thereby reducing interference from complex matrix components. The sensitivity for <em>V. vulnificus</em>, <em>V. parahaemolyticus</em>, <em>V. alginolyticus</em>, and <em>V. cholerae</em> was 81.8 %, 92.3 %, 87.5 %, and 88.2 %, respectively. The level of detection (LOD₅₀) for this newly developed method ranging from 0.462 to 1.15 CFU/25 g across all targets, which was 1.15–1.33 times higher than that of the reference method. Both inclusivity and exclusivity precision were 100 %, attributable to the high specificity of the peptide biomarkers used. As a proof-of-concept, this method was employed to screen commercial aquatic products for the four pathogenic <em>Vibrio</em> species, and the detection results were consistent with the culture method. These results demonstrate its potential to enhance food safety and public health initiatives by providing a reliable detection strategy.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111594"},"PeriodicalIF":5.6,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144702485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quantitative and qualitative analysis of buffalo milk adulteration using Raman spectroscopy and chemometric–deep learning models","authors":"Henggang Li ,&nbsp;Wangchang Li ,&nbsp;Qiyang Xie ,&nbsp;Duming Cao ,&nbsp;Dilin Xiao ,&nbsp;Jianghua Shang ,&nbsp;Xiaogan Yang","doi":"10.1016/j.foodcont.2025.111590","DOIUrl":"10.1016/j.foodcont.2025.111590","url":null,"abstract":"<div><div>Buffalo milk is nutritionally rich but vulnerable to adulteration, posing challenges to food safety. This study analyzes buffalo milk, soybean milk, Holstein milk, and five common additives—ammonium chloride, urea, sodium bicarbonate, sodium citrate, and sucrose—using Raman spectroscopy. Six spectral preprocessing methods were systematically evaluated to enhance model performance. For qualitative detection, PLS-DA models combined with Multiplicative Scatter Correction (MSC) preprocessing achieved excellent classification accuracy (up to 100 %) for pure buffalo milk, water, and soybean milk adulteration.</div><div>For quantitative analysis, both PLS and MSC-CNN regression models were developed. The MSC-CNN model achieved high predictive performance for sodium bicarbonate (R² = 0.97) and sodium citrate (R² = 0.93), with RMSEP &lt;5 % of full scale. Detection limits were as low as 17.4 mg/kg for sodium bicarbonate and 20.9 mg/kg for sodium citrate, meeting practical sensitivity requirements. Compared with existing PLS-based methods, our approach improved predictive accuracy and expanded low-concentration detection. The proposed Raman–deep learning strategy offers a rapid, accurate, and non-destructive solution for milk adulteration monitoring and quality control.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111590"},"PeriodicalIF":5.6,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144711256","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formation of furan, alkylfurans and acrylamide during breakfast cereal manufacturing: Comparison of model experiments with industrial processes","authors":"Sarah Lipinski ,&nbsp;Marlen Becker ,&nbsp;Niklas Lindekamp ,&nbsp;Hans-Ulrich Humpf,&nbsp;Benedikt Cramer","doi":"10.1016/j.foodcont.2025.111598","DOIUrl":"10.1016/j.foodcont.2025.111598","url":null,"abstract":"<div><div>Furan and alkylfurans as well as acrylamide are process contaminants formed during thermal treatment of food. Breakfast cereal production includes different processing steps like extrusion cooking, puffing or toasting. In this study the furan and acrylamide formation in model experiments as well as during industrial processes were investigated and compared. Highest levels of furans and acrylamide were observed in gun-puffed grain with up to 140 μg/kg furan, 82 μg/kg 2-methylfuran, 62 μg/kg 2-pentylfuran and 302 μg/kg acrylamide. For this process, a strong increase of process contaminant formation with decreasing product bulk weight was observed. The latter is achieved by raising puffing temperature and pressure during production. High formation of furans and acrylamide was also observed during toasting, with 52 μg/kg furan, 24 μg/kg 2-MF, 27 μg/kg 2-PF and 89 μg/kg acrylamide concentration as mean values immediately after toasting. During this step the highest temperature input is achieved and the product dried to lower the average moisture from 28 % to 3.4 %.</div><div>Clear differences between formation of furans and acrylamide were observed during extruded product manufacturing, where most of the furan formation occurred during extrusion cooking itself while acrylamide levels mostly increased during subsequent toasting and drying. Mean levels after extrusion cooking were 47 μg/kg furan, 17 μg/kg 2-MF, 36 μg/kg 2-PF and 96 μg/kg acrylamide, while after toasting and drying 52 μg/kg furan, 21 μg/kg 2-MF, 48 μg/kg 2-PF and 187 μg/kg acrylamide were recorded. Coating materials applied to breakfast cereals are no major source of furans. Instead, sugar coatings may lower furan and acrylamide levels in the final products due to the additional product weight.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111598"},"PeriodicalIF":6.3,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144749849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Radioactivity of 14C, OBT, and TFWT in seafood from coastal areas of Zhejiang Province: Assessment of internal exposure to the public","authors":"Hong Ren ,&nbsp;Kaiwen Tan ,&nbsp;Feng Lin ,&nbsp;Taotao Zheng ,&nbsp;Xiaoxiang Ma ,&nbsp;Peng Wang ,&nbsp;Shunfei Yu ,&nbsp;Hua Zou ,&nbsp;Xinyu Gong ,&nbsp;Yiyao Cao","doi":"10.1016/j.foodcont.2025.111593","DOIUrl":"10.1016/j.foodcont.2025.111593","url":null,"abstract":"<div><div>Environmental radioactivity monitoring around nuclear facilities is crucial for providing baseline data that enables practical, effective radiological risk assessment to the local public and timely detection in case of radioactive releases in the region. As a coastal province with a significant number of nuclear power facilities, Zhejiang Province has a crucial need for a comprehensive assessment of radiation exposure to the residents from seafood consumption. This study investigated the radioactivity levels of ¹⁴C, organically bound tritium (OBT), and tissue-free water tritium (TFWT) in five types of seafood, including marine fish, prawn, shellfish, sea crab, and algae, sourced from the coastal areas of Zhejiang Province. This is the first comprehensive study to cover most coastal regions of Zhejiang Province, investigating ¹⁴C, OBT, and TFWT activity in seafood and related radiological risk assessment. Our results showed that the ranges of activity concentrations of ¹⁴C, OBT, and TFWT were 2.04–64.30 Bq/kg-fresh, 0.03–1.60 Bq/kg-fresh, and 0.37–10.24 Bq/kg-fresh, respectively. The total annual committed effective dose (ACED) along the Zhejiang coast ranged from 0.244 to 0.676 μSv/year, accounting for an average of 0.16% of the annual dose constraint. Furthermore, compared to other cities, ACED values based on ¹⁴C, OBT, and TFWT were significantly higher in Zhoushan City. Still, all ACED values obtained in this study remain below the ICRP's recommended thresholds.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111593"},"PeriodicalIF":5.6,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144711257","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}