Food Control最新文献

{"title":"A novel flavonol-based self-assembled sensor with high sensitivity to biogenic amines and application in detection of fish and prawn freshness","authors":"Huan Huang,&nbsp;Guocheng Zhou,&nbsp;Zhiyuan Meng,&nbsp;Ting Li,&nbsp;Linfeng Sun,&nbsp;Zhonglong Wang,&nbsp;Yiqin Yang","doi":"10.1016/j.foodcont.2025.111645","DOIUrl":"10.1016/j.foodcont.2025.111645","url":null,"abstract":"<div><div>Biogenic amines (BAs), such as cadaverine (Cad), putrescine (Put), and spermine (Spe), serve as critical indicators of meat freshness. In this study, we developed a novel flavonol-derived fluorescent probe, 4-(3-((4-cyanobenzoyl)oxy)-4-oxo-2-(2,4,6-trimethoxyphenyl)-4H-chromen-7-yl)benzoic acid (<strong>CTBA</strong>). <strong>CTBA</strong> exhibited a sensitive and selective fluorescence response to BAs, with a pronounced emission peak at 510 nm that intensified proportionally with BA concentration. For Cad, the probe demonstrated a linear detection range of 0–45 μM, achieving a low limit of detection (LOD) of 0.36 μM. The interaction mechanism between <strong>CTBA</strong> and cadaverine was validated through ¹H NMR and high-resolution mass spectrometry (HRMS). Furthermore, a composite fluorescent film was fabricated by spin-coating <strong>CTBA</strong> with ethyl cellulose (EC), leveraging hydrogen-bonding interactions. This film was successfully applied for real-time monitoring of freshness in fish, and prawn. Our work introduces a pioneering bifunctional material capable of dual-purpose packaging and freshness detection, offering significant potential for enhancing food safety protocols.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111645"},"PeriodicalIF":6.3,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144829431","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 novel microwave sensor and deep learning approach for rapid and non-destructive evaluation of egg freshness","authors":"Supakorn Harnsoongnoen,&nbsp;Noppakao Seela,&nbsp;Supinya Buttakhot,&nbsp;Saksun Srisai,&nbsp;Pongsathorn Kongkeaw","doi":"10.1016/j.foodcont.2025.111640","DOIUrl":"10.1016/j.foodcont.2025.111640","url":null,"abstract":"<div><div>This study introduces a novel planar microwave sensing framework, coupled with deep learning, for rapid and non-invasive evaluation of egg freshness. The sensor, engineered with an Omega split-ring resonator (OSRR) and operating across 1.5–6.5 GHz, captures subtle dielectric variations reflective of internal quality changes. A total of 20 eggs were tracked under controlled conditions across four sensor placements, with the blunt end yielding superior spectral stability. Spectral and physical features were fused and processed via a one-dimensional convolutional neural network, achieving a coefficient of determination up to 0.951 and a root mean square error of 0.136. Clustering and visualization techniques further validated the discriminative power of the system. By uniting high-frequency microwave sensing with intelligent feature learning, this work establishes a robust, real-time pathway for industrial-scale, non-destructive freshness monitoring—offering a transformative solution for modern food quality assurance.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111640"},"PeriodicalIF":6.3,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144829428","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":"Synergistic enhancement of gelatin-chitosan films with vanillin Schiff base and ZnO for effective strawberry preservation","authors":"Ziwei Zhu ,&nbsp;Jiakang Liang ,&nbsp;Cunshan Zhou ,&nbsp;Ke Huang ,&nbsp;Xingyu Fan ,&nbsp;Man Zhou ,&nbsp;Baoguo Xu ,&nbsp;Chengxia Huang ,&nbsp;Haoxin Li ,&nbsp;Haile Ma ,&nbsp;Li Chen","doi":"10.1016/j.foodcont.2025.111647","DOIUrl":"10.1016/j.foodcont.2025.111647","url":null,"abstract":"<div><div>This study successfully developed an innovative chitosan/gelatin/vanillin-Zn²⁺ food packaging film (CGV-Zn²⁺) for the preservation of strawberries. To overcome inherent limitations in polysaccharide-based films, we employed a dual modification strategy: Schiff base formation between vanillin aldehyde groups and chitosan/gelatin amines, and Zn²⁺ complexation from acid-treated ZnO nanoparticles. Structural characterization revealed that Zn²⁺ chelation significantly improved the mechanical properties and cross-linking density, while the aromatic structure of vanillin provided exceptional UV-blocking efficiency. The composite films exhibited enhanced water resistance, reduced oxygen transmission, and potent antimicrobial activity against <em>E. coli</em> and <em>S. aureus</em>. When applied to strawberry preservation at 4 °C, CGV-Zn²⁺ films maintained fruit firmness, minimized weight loss, and preserved antioxidant capacity over 15 days through combined barrier effects and antimicrobial action. Our research indicated that CGV-Zn²⁺ composite films held significant potential as an alternative to conventional plastic-based food packaging materials, demonstrating considerable efficacy in fruit preservation applications.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111647"},"PeriodicalIF":6.3,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144902227","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":"In ovo phage administration to mitigate Salmonella Typhimurium colonization in broiler chickens – A new firewall strategy for the poultry industry","authors":"Jan Torres-Boncompte ,&nbsp;Josep Garcia-Llorens ,&nbsp;Pilar Cortés ,&nbsp;Anna Martínez-Sánchez ,&nbsp;Montserrat Llagostera ,&nbsp;Susana Campoy ,&nbsp;José M. Soriano ,&nbsp;Pablo Catalá-Gregori ,&nbsp;Sandra Sevilla-Navarro","doi":"10.1016/j.foodcont.2025.111637","DOIUrl":"10.1016/j.foodcont.2025.111637","url":null,"abstract":"<div><div>Hatcheries, as the initial stage of the poultry production pipeline, play a pivotal role in the potential spread of <em>Salmonella</em>. The high-density rearing conditions of industrial poultry production, coupled with the routine transfer of chicks from hatcheries to multiple farm locations, heighten the likelihood of pathogen dissemination across wide geographic areas. Therefore, there is a need for innovative disinfection strategies that align with regulatory requirements and effectively target pathogenic threats. In this context, this study aimed to assess the safety and efficacy of bacteriophages application <em>in ovo</em> as a preventive measure to mitigate <em>Salmonella</em> transmission from hatcheries to the rearing farms. To do so, two experiments were conducted. Experiment 1 evaluated the safest and most effective <em>in ovo</em> inoculation site for phage delivery, while the Experiment 2 tested the efficacy of a phage cocktail administered via the amniotic liquid in reducing <em>Salmonella</em> Typhimurium colonization during the first 21 days post-hatch after direct and indirect exposure. The results demonstrated that phage administration in the amniotic liquid was the safest and most suitable <em>in ovo</em> inoculation site. Furthermore, phage treatment significantly reduced <em>Salmonella</em> colonization in directly infected chicks and completely prevented transmission in indirectly exposed birds. <em>In ovo</em> administration of the phages proved to be a promising prophylactic firewall strategy to limit the spread of <em>Salmonella</em> within the production chain.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111637"},"PeriodicalIF":6.3,"publicationDate":"2025-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144829430","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":"Decontamination of Escherichia coli in plant-based meat using a phage cocktail as a natural preservative","authors":"David Yembilla Yamik ,&nbsp;Wattana Pelyuntha ,&nbsp;Chositarat Janpawit ,&nbsp;Haemarat Khongkhai ,&nbsp;Kitiya Vongkamjan","doi":"10.1016/j.foodcont.2025.111639","DOIUrl":"10.1016/j.foodcont.2025.111639","url":null,"abstract":"<div><div>Plant-based meat (PBM) provides protein-rich food as an alternative to animal-based meat. It is cheaper and healthier, with minimal adverse effects associated with its consumption compared to animal-based meat. However, it could be susceptible to contamination by the Enterobacteriaceae, especially pathogenic <em>Escherichia coli</em> (<em>E. coli</em>). This limiting factor affects the quality of PBM and hinders consumer safety and acceptability, demanding an effective decontamination strategy. This research aimed to evaluate the efficiency of an <em>E. coli</em> phage cocktail as a natural preservative to decontaminate pathogenic <em>E. coli</em> on PBM. Six phages (WPEC1, WPEC2, WPEC3, WPEC4, WPEC5, and WPEC6) in our collection were used to formulate a cocktail to decontaminate pathogenic <em>E. coli</em> on PBM. The stability of the <em>E. coli</em> phage cocktail under various conditions was determined. Subsequently, the phage cocktail was used to treat artificially contaminated PBM. <em>E. coli</em> reduction and proximate composition of the PBM were then analyzed. From the result, the individual phages exhibited varying lytic abilities up to 48.1–56.7 % against the pathogenic <em>E. coli</em> strains, with an average lytic ability of over 50 %. The duration and MOI significantly (<em>p</em> &lt; 0.05) influenced the rate of reduction of <em>E. coli</em>. The <em>E. coli</em> isolates, ECDYY89 and ECDYY183 recorded the highest reductions of 4.1 log CFU/mL at MOI 10³ and 2.2 log CFU/mL at MOI 10², respectively, at 12 h. The phage cocktail was generally stable in preservatives (&gt;90 % survivability), pH (&gt;96 % survivability at pH 2 to 11), temperature (&gt;90 % survivability at 4–45 °C), and chlorine (97.6–86.5 % survivability in 0.1–1.0 % chlorine). A 10 % phage cocktail on day 3 proved the best treatment for bacterial reduction on PBM, recording the highest <em>E. coli</em> reduction of 1.2 log CFU/g. The proximate composition (ash, carbohydrate, fat, moisture, protein, calories) of the PBM was not affected by the phage cocktail treatment. The phage cocktail can withstand various food processing conditions; hence, it could be used for industrial applications with no negative impact on PBM quality.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111639"},"PeriodicalIF":6.3,"publicationDate":"2025-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144841184","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":"Antimildew and preservation effect of Bacillus velezensis BR-1 during rice storage and its metabolic mechanism","authors":"Jiang Li ,&nbsp;Ting Wang ,&nbsp;Xinyu Zhang,&nbsp;Zeping Lai,&nbsp;Yan Zhao,&nbsp;Junli Zhu","doi":"10.1016/j.foodcont.2025.111636","DOIUrl":"10.1016/j.foodcont.2025.111636","url":null,"abstract":"<div><div>Stored rice susceptible to fungal contamination might cause quality deterioration and enormous grain losses. In this study, an endophytic, antagonistic strain BR-1 was isolated from rice, and its antifungal activity in <em>vitro</em> and in rice stored at 20 °C and 80 % relative humidity were evaluated to explore its application on quality improvement and mechanisms. Herein, the screened <em>Bacillus velezensis</em> BR-1 could directly degrade 54.6 % and 57.2 % zearalenone in medium and rice, respectively, with reduced cytotoxicity of degradation products. The BR-1 strain showed efficient antagonistic activity against <em>Fusarium graminearum</em>, its toxin production both in medium or rice, and other rice-dominant molds. Moreover, genome-wide analysis indicated that the strain encoded the key enzyme CotA laccase to degrade zearalenone, and hydrolases and lipopeptides involving in the repression of fungi growth. Subsequently, the BR-1 strain significantly (<em>p</em> &lt; 0.05) reduced 52.7 % mold population and 38.4 %–55.8 % mycotoxin content in rice after 10 weeks of storage compared to the control (CK). Meanwhile, fatty acid value of treated rice decreased by 9.97 % and germination rate increased by 44.7 %. Metabolome revealed that 82 metabolites with significant difference, were identified between the treated rice and CK rice. Specifically, biosynthesis of glycerophospholipids, aspartic acid and proline significantly strengthened the defense and adaptability of rice against environmental stress. Unsaturated fatty acids as 15s-hydroxyperoxyeicosatetraenoic acid and dimorphecolic acid down-regulated, and nucleotides as guanosine and cytidine up-regulated, which was suggested the increasing endogenous antioxidant systems. This work provides an eco-friendly solution for post-harvest grain storage, with a bio-antimicrobial agent BR-1 strain for sustainable storage of rice.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111636"},"PeriodicalIF":6.3,"publicationDate":"2025-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144809817","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":"Cold plasma technology in food Systems: Mechanisms, multifunctional applications, and pathways to industrial adoption","authors":"Lang-Hong Wang ,&nbsp;Haiqian Xu ,&nbsp;Bing Yan ,&nbsp;Boru Chen ,&nbsp;Xin-An Zeng ,&nbsp;Yanyan Huang ,&nbsp;Jian Li","doi":"10.1016/j.foodcont.2025.111631","DOIUrl":"10.1016/j.foodcont.2025.111631","url":null,"abstract":"<div><div>Cold plasma (CP) technology, as an emerging non-thermal processing method, has garnered significant attention for its multifunctional applications in food systems. This comprehensive review synthesizes fundamental mechanisms of reactive species-mediated interactions and systematically analyzes the efficacy of CP in microbial/spore inactivation, degradation of hazardous compounds (pesticides, mycotoxins), material modification, extraction enhancement, and allergenicity reduction. Crucially, CP demonstrates superior advantages over traditional thermal/chemical methods by preserving sensory attributes and nutritional integrity while ensuring chemical residue-free safety. Despite transitioning from laboratory-scale trials to pilot-scale applications, widespread industrial adoption faces critical challenges: (1) Food matrix-specific optimization of operational parameters (voltage, gas composition, exposure time); (2) Scalability limitations for heterogeneous food geometries; (3) Incomplete understanding of long-term nutrient interactions. To accelerate commercialization, future efforts must prioritize standardized protocol development, economic feasibility assessments, and rigorous validation of CP's impact on complex food matrices. Additionally, advancing synergistic approaches (e.g., CP combined with mild heat or pulsed light) and establishing regulatory frameworks for CP-treated foods are essential pathways toward sustainable industrial implementation.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111631"},"PeriodicalIF":6.3,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144826377","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":"Effect of machine learning techniques to detect Listeria monocytogenes in Queso fresco using shortwave-infrared imaging","authors":"P.L. Meenakshi ,&nbsp;Kevin Keener ,&nbsp;S. Sunoj ,&nbsp;A. Manickavasagan","doi":"10.1016/j.foodcont.2025.111619","DOIUrl":"10.1016/j.foodcont.2025.111619","url":null,"abstract":"<div><div>Queso fresco (QF) is a type of soft, fresh cheese, often prone to post-processing <em>Listeria monocytogenes</em> (LM) contamination. In this study, we evaluated the potential of shortwave infrared (SWIR) imaging to detect LM in QF. About 10 g of QF was surface inoculated with three different strains of LM, such that the final population was approximately 1.0 log₁₀ CFU/g, 2.0 log₁₀ CFU/g, and 3.0 log₁₀ CFU/g. Following image acquisition, statistical features namely mean reflectance, standard deviation of reflectance, skewness, and kurtosis were used to develop classification models. A trend of decrease in mean reflectance with increase in LM population was observed. Three types of classification (binary, population-wise, and population-strain-wise) were performed by four supervised machine learning (ML) algorithms - Logistic regression (LR), Random Forest (RF), Support vector machine (SVM), and k-Nearest neighbor (kNN). RF outperformed binary and population-wise classifications with an accuracy of 100 %. In binary classification, followed by RF, SVM and kNN exhibited an accuracy of 94 % and 92 % respectively. In population-wise classification, SVM and kNN had classification accuracies in the range of 85–88 %. Among the ML models, LR resulted in poor accuracies across all three classifications. Strain-wise classification did not yield reliable accuracies, implying the overlap in genetic similarities. This study demonstrates that SWIR imaging along with chemometrics can be a prospective tool for real-time detection and (or) quantification of LM in fresh cheeses like QF. This approach will likely be a novel safety assessment tool in cheese industry with the potential to enhance product safety and consumer confidence in consumption of fresh cheeses.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111619"},"PeriodicalIF":6.3,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780877","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":"Predicting sensory characteristics of pork using physicochemical and VIS/NIR hyperspectral imaging data with machine learning","authors":"Minwoo Choi ,&nbsp;Jiwon Ryu ,&nbsp;Jeong Beom Ju ,&nbsp;Seokjun Lee ,&nbsp;Ghiseok Kim ,&nbsp;Hye-Jin Kim ,&nbsp;Cheorun Jo","doi":"10.1016/j.foodcont.2025.111615","DOIUrl":"10.1016/j.foodcont.2025.111615","url":null,"abstract":"<div><div>Accurate assessment of pork taste quality remains challenging due to the subjectivity and destructiveness of traditional sensory evaluation methods. This study aimed to develop predictive models for pork sensory attributes using both physicochemical data and hyperspectral imaging (HSI) in combination with machine learning algorithms. Fifty pork shoulder butt samples were analyzed for physicochemical parameters (pH, water holding capacity, meat color, cooking loss, fat content, and glutamic acid) and sensory attributes (fatness, sweetness, saltiness, umami, juiciness, and flavor). HSI data were acquired in the 400–1,000 nm and 900–1,700 nm ranges. Classification models were developed to predict sensory traits and were evaluated using accuracy and F1-score. Models using physicochemical data achieved moderate performance (F1 = 0.60 for saltiness), which improved with quality control-based filtering (F1 = 0.69). HSI models achieved the highest prediction for fatness (F1 = 0.73), and VIP-based wavelength selection improved umami prediction (F1 = 0.65). These findings suggest that combined use of HSI and physicochemical features can support non-destructive, data-driven prediction of pork taste quality. Further integration with metabolomics is recommended to improve prediction of complex traits like umami.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111615"},"PeriodicalIF":6.3,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780843","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":"Behind the Buzz: Honey-Sweet risks and their implications","authors":"Mina Janković ,&nbsp;Dunja Kobiljski ,&nbsp;Ljilja Torović","doi":"10.1016/j.foodcont.2025.111618","DOIUrl":"10.1016/j.foodcont.2025.111618","url":null,"abstract":"<div><div>Honey is a complex sweet product with a long tradition of use, produced by honeybees through the enzymatic conversion of nectar, pollen, or honeydew. Data in the RASFF database revealed 359 notifications concerning honey over 1999–2024, with 72.7 % of them concerning the individual or simultaneous presence of up to five residues of veterinary medicinal products. The frequency of veterinary drug classes was: sulfonamides (98) &gt; amphenicols (60) &gt; aminoglycosides (48) &gt; tetracyclines (33), while a review of literature in the Web of Science (WoS) database showed the following order: tetracyclines ≈ aminoglycosides &gt; sulfonamides &gt; fluoroquinolones ≈ macrolides &gt; nitroimidazoles. WoS also highlighted echimidine, lycopsamine, retrorsine, and senecionine as the most common pyrrolizidine alkaloids in honey, residues of organochlorine and organophosphate pesticides as most often exceeding regulatory limits, and high levels of toxic metals. While official EU monitoring programs provide broad-scope data, actions focused on specific issues to the greatest extent expose the real situation. Importantly, public health risks associated with honey were deemed not serious, with some exceptions concerning the child population. The most widely observed fraudulent practice was honey adulteration by dilution with sugar syrups. The overall recommendation is to continue investigating honey with a wide analytical scope, explore the contamination causes and reduction methods, increase the capacity and effectiveness of food control systems and thus ensure a high level of consumer protection.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111618"},"PeriodicalIF":6.3,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780973","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}