Food Control最新文献

{"title":"FISH-FIT: A web-based tool to improve European seafood authenticity control","authors":"Ute Schröder ,&nbsp;Carmen G. Sotelo ,&nbsp;Regina Klapper","doi":"10.1016/j.foodcont.2025.111335","DOIUrl":"10.1016/j.foodcont.2025.111335","url":null,"abstract":"<div><div>Seafood is one of foods most prone to substitution and fraud potentially leading to negative implications on consumer trust and health. Additionally, seafood adulteration might be accompanied by overfishing of particular species. Therefore, the European Union issued several regulations on the declaration of seafood and its control. In support of the implementation of these regulations as well as research on seafood authenticity, the user-friendly database called FISH-FIT has been established. FISH-FIT provides users with valid DNA sequences of authentic tissue samples, a sequence alignment tool and a collection of methods relevant to this field. Furthermore, authentic tissue materials are physically stored for all entries in the database and aliquots can be requested directly via the website. The FISH-FIT resource allows users to compare their samples with verified materials and aids in the development of new DNA-based methods for authentication. Overall, FISH-FIT contributes to the harmonisation of seafood authentication methods in Europe in the long term.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111335"},"PeriodicalIF":5.6,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824504","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":"Quantification of aflatoxin B1 in wheat using a natural pigment sensing array","authors":"Hui Jiang ,&nbsp;Dengmin Li ,&nbsp;Jihong Deng ,&nbsp;Quansheng Chen","doi":"10.1016/j.foodcont.2025.111336","DOIUrl":"10.1016/j.foodcont.2025.111336","url":null,"abstract":"<div><div>The accumulation of aflatoxin B1 (AFB1) during wheat storage may pose a potential threat to food safety and quality control. This study explores the application of a colorimetric sensor array based on natural pigments for the quantitative detection of AFB1 and evaluates its detection performance. Anthocyanin dyes were extracted from various plant materials, and nine dyes with excellent response characteristics were selected to construct a sensor array for capturing volatile gas information released by wheat samples with different degrees of mold contamination. Subsequently, the ReliefF algorithm and SVM_Rfe algorithm were used to optimize the color components of the differential images from the sensor array. A back-propagation neural network (BPNN) model was constructed based on the best combination of color features, and the parameters of the network were adjusted using the particle swarm optimization (PSO) algorithm. The results showed that after the optimization of color components, the root mean square error (RMSE) of the BPNN model on the prediction set decreased from 4.4362 μg kg⁻¹ to 3.7699 μg kg⁻¹, while the correlation coefficient (R) increased to 0.9828. In general, the natural pigment-based sensor arrays based on natural pigments combined with chemometric methods can play an important role in grain mycotoxin detection and provide a non-destructive, rapid and environmentally friendly method for quantitative detection of mycotoxins in stored grains. Meanwhile, the feature optimization strategy significantly reduces the complexity and cost of sensor array construction, demonstrating excellent application potential.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111336"},"PeriodicalIF":5.6,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783893","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":"Identification of Hollow Edamame Using HSI Based on Deep Learning","authors":"Shenghong Li ,&nbsp;Xiangquan Gao ,&nbsp;Shangsheng Qin ,&nbsp;Tianrui Zhou ,&nbsp;Youwen Tian","doi":"10.1016/j.foodcont.2025.111329","DOIUrl":"10.1016/j.foodcont.2025.111329","url":null,"abstract":"<div><div>Identification of hollow edamame with pod remains a challenge due to its similarity in the appearance with normal edamame with pod. In this study, Hyperspectral reflection/transmission imaging (RHSI/THSI) were used to obtain hyperspectral reflection/transmission image. The reflection characteristic images (RIs) and transmission characteristic images (TIs) were extracted by SC (SPA and CARS) combined with image quality assessment coefficient (IQAc). Aiming at the problem of low grayscale in TIs, targeted optimization was carried out. SSD, YOLOv5 and YOLOv8 were constructed based on RIs, TIs and optimized transmission characteristic images (OTIs) for the Identification of hollow edamame. The research results show that all models can efficiently identify hollow edamame, with the recognition accuracy reaching over 95%. In comparison, THSI performs better than RHSI in discriminating hollow edamame. Among all the models, OTIs-YOLOv8 has the highest Identification precision, with a precision of 99.57% and a recall of 99.9%. The results indicate that the optimized transmission characteristic images exhibit more significant advantages than the reflection characteristic images in the discrimination of hollow edamame. The research of this study provides a solid methodological approach and reliable experimental basis for the quality evaluation of edamame and the development of related rapid detection equipment.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111329"},"PeriodicalIF":5.6,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143817277","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":"Characteristics of foot-and-mouth disease (FMD) vaccine-induced abscesses in pork meat and verification of detectability using hyperspectral imaging technique","authors":"Juntae Kim ,&nbsp;Mohammad Akbar Faqeerzada ,&nbsp;Moon S. Kim ,&nbsp;Insuck Baek ,&nbsp;Ole Arne Alvseike ,&nbsp;Byoung-Kwan Cho","doi":"10.1016/j.foodcont.2025.111330","DOIUrl":"10.1016/j.foodcont.2025.111330","url":null,"abstract":"<div><div>Foot-and-mouth disease (FMD), a highly contagious viral disease, prompted South Korea to mandate pig vaccinations in 2011. However, a common side effect of these vaccinations is the formation of abscesses in the ham or neck muscles, which must be manually identified during meat processing. This study evaluates hyperspectral imaging (HSI) in visible/near-infrared (Vis/NIR), fluorescence, and short-wave infrared (SWIR) spectra to detect abscesses in pork ham, aiming to reduce labor dependency. Three hundred spectra from abscesses, muscle, and fat in the ham area of 30 pork carcasses, and 900 spectra were used to train classification models. Partial least squares discriminant analysis (PLS-DA) yielded accuracies of 97.0 % (Vis/NIR), 96.2 % (fluorescence), and 98.9 % (SWIR). Additional analyses, including proximate composition, H&amp;E and Sirius red staining, were conducted to define abscess characteristics. Abscess and fibrotic muscle areas showed elevated moisture, mineral (Ca, K ions), and collagen levels compared to normal tissue, confirmed through H&amp;E and Sirius red staining. Results indicate SWIR imaging (1000–2500 nm) as the most accurate for abscess detection, with distinct spectral peaks (N-H, O-H, C-H and collagen) linked to collagen and tissue structure. This study supports developing HSI-based systems for automated abscess detection, potentially enhancing quality and inspection efficiency in meat processing.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111330"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767888","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":"Evaluating bacterial contributions to biogenic amines levels in commercial cheeses","authors":"Leire Bravo-Lamas,&nbsp;Igor Baroja-Careaga,&nbsp;Ane Olañeta-Jainaga,&nbsp;Malen Sarasua","doi":"10.1016/j.foodcont.2025.111334","DOIUrl":"10.1016/j.foodcont.2025.111334","url":null,"abstract":"<div><div>This study aims to assess the health risk associated with biogenic amines (BA) produced by fermentative bacteria in 68 commercial cheeses and to correlate bacterial profiles with BA production capabilities. Significant intragroup variability was observed, with 57.89 % of hard cheeses containing up to 1010.35 ppm histamine and 1459.58 ppm tyramine. Hard cheeses had the highest histamine concentrations, while blue cheeses contained the most tyramine (3148.26 ppm). Cheeses with high BA concentrations revealed greater microbial diversity, whereas <em>Lactococcus lactis</em> was the dominant bacteria in cheeses with low BA concentrations (87 % relative abundance). Despite similar bacterial morphology, species-level identification and cheese processing technologies, differences in BA production were noted, suggesting strain-dependency. Cheese consumption is generally safe for the healthy population, however, it poses health risks for individuals sensitive to histamine and tyramine, which could be mitigated through cheese biotechnology techniques.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111334"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816521","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":"Combining FTIR on-device strategies for continuous analysis of virgin olive oil, avocado oil, and lipid matrices degradation","authors":"Ana Lobo-Prieto ,&nbsp;Noelia Tena ,&nbsp;Ramón Aparicio-Ruiz ,&nbsp;María Teresa Morales ,&nbsp;Diego L. García-González","doi":"10.1016/j.foodcont.2025.111333","DOIUrl":"10.1016/j.foodcont.2025.111333","url":null,"abstract":"<div><div>Fourier transform infrared (FTIR) spectroscopy is a highly effective technique for monitoring chemical changes in edible oils throughout their shelf life. This study combined FTIR accessories with different incubation procedures to track the degradation of virgin olive and avocado oils under moderate temperature (35 °C) and light exposure from the early stages. The FTIR procedures were also tested with lipid standards that were used as molecular models and subjected to the same incubation conditions. While conventional ATR-FTIR analysis of off-site incubated samples revealed only minor spectral changes, on-device strategies—temperature-controlled ATR-FTIR and mesh cell-FTIR—enabled continuous spectral acquisition, with key spectral bands appearing on scale, informing on the oil susceptibility to degradation caused by mild heating and photooxidation. The combination of these techniques provided comprehensive insights of the chemical changes. One technique (ATR-FTIR) detected changes in triacylglycerol bands, while the other (mesh cell-FTIR) highlighted oxidation-related absorptions. Notably, bands associated with hydroperoxides, free fatty acids, and cis double bonds exhibited the highest formation rate slopes. Compared to edible oils, triolein showed fewer spectral changes, with free fatty acid slopes in oils being 16 times higher. These findings emphasize the influence of minor compounds on the spectral behavior of oils when exposed to light and mild heat.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111333"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816583","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":"Microbial and Pest Contamination in Nuts: Radio Frequency Disinfestation, and Controlled Atmosphere Preservation – A review","authors":"Ângela Liberal ,&nbsp;Ângela Fernandes ,&nbsp;Jorge Moreira ,&nbsp;Natércia Fernandes ,&nbsp;Alexandre Gonçalves ,&nbsp;Isabel C.F.R. Ferreira ,&nbsp;Lillian Barros","doi":"10.1016/j.foodcont.2025.111328","DOIUrl":"10.1016/j.foodcont.2025.111328","url":null,"abstract":"<div><div>Nuts are increasingly recognized for their rich nutritional profile and bioactive potential, making them a significant economic contributor globally. However, the commercialization of nuts necessitates stringent quality control measures to mitigate infestations by insect pests and microorganisms, which can lead to rapid deterioration both pre- and post-harvest. Contamination often arises from inadequate practices in harvesting, packaging, storage, and transportation, heightening the risk of pathogen infection and mycotoxin contamination. To address these challenges, innovative preservation techniques are essential for enhancing food safety and extending shelf-life without compromising quality. Radiofrequency (RF) technology has emerged as a promising solution in food processing, utilizing volumetric heating for effective disinfestation, pathogen pasteurization, drying, and blanching while maintaining product integrity. In contrast, Controlled Atmosphere (CA) storage employs gas composition control to create low-oxygen environments that inhibit microbial growth during storage. This review aims to provide a comprehensive overview of nut safety and preservation by identifying key contamination sources and the microorganisms that target nuts. It will analyze the effectiveness of RF and CA technologies in preserving and decontaminating nuts. By exploring these advanced methods, this study highlights their potential to surpass conventional processes, ultimately improving nut safety and quality throughout the supply chain.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111328"},"PeriodicalIF":5.6,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767886","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":"Inhibitory effect and mechanism of intense pulsed light combined with ε-polylysine on Vibrio parahaemolyticus in scallops (Chlamys farreri)","authors":"Xinyang Wang,&nbsp;Fei Jia,&nbsp;Wanting Gong,&nbsp;Jiaxuan Zhang,&nbsp;Zunying Liu,&nbsp;Yilin Qian","doi":"10.1016/j.foodcont.2025.111327","DOIUrl":"10.1016/j.foodcont.2025.111327","url":null,"abstract":"<div><div>The global prevalence of <em>Vibrio parahaemolyticus</em> poses a significant risk for foodborne illnesses. To enhance aquatic food safety, this study investigated the microbial control efficacy of intense pulsed light (IPL) combined with ε-Poly-L-lysine (εPL) treatment on refrigerated scallops (<em>Chlamys farreri</em>). The εPL-IPL composite treatment extended the shelf life of scallops by 6 d and 2 d compared to the control group and the εPL-treated group, respectively, in simulated microbial contamination experiments. Electron microscopy results demonstrated that, in comparison to εPL treatment alone, the combined IPL treatment resulted in more extensive cell membrane damage and a significantly increased intracellular leakage (<em>p</em> &lt; 0.05). Correlation analysis showed an extensive connection between cytoplasmic membrane disruption and the oxidative damage. After εPL-IPL composite treatment, high concentration of reactive oxygen species was detected in <em>V. parahaemolyticus</em> intracellularly, and the lipid peroxidation level was increased by 6.70-fold relative to the control group and by 3.07-fold relative to the εPL group. Meanwhile, three major antioxidant enzymes, Catalase (CAT), Superoxide Dismutase (SOD), and Glutathione Peroxidase (GPx), showed decreases in activity of 84.23 %, 32.71 %, and 96.34 %, respectively. Our results indicate that superimposed 1200 J/pulse IPL applied for 10 cycles reduces εPL addition by 85 % and effectively inactivates microorganisms through a synergistic mechanism where IPL disrupts cellular integrity and facilitates εPL translocation, while their combined effects induce oxidative stress, suppress antioxidant defenses, and damage cellular membranes. The εPL-IPL composite treatment holds great promise as a strategy to reduce the use of preservatives and achieve enhanced inactivation, thereby effectively combating bacteria and preserving aquatic food.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111327"},"PeriodicalIF":5.6,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143786099","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":"UV responded modified polyvinyl alcohol bio-active films with oregano essential oil microcapsules: Microbial control and sensory quality preservation for ready-to-eat chicken breast","authors":"Lina Xu ,&nbsp;Xinglian Xu ,&nbsp;Mingyuan Huang ,&nbsp;Yujuan Xu","doi":"10.1016/j.foodcont.2025.111325","DOIUrl":"10.1016/j.foodcont.2025.111325","url":null,"abstract":"<div><div>This study introduced a novel ultraviolet light-responsive active packaging system for ready-to-eat chicken breasts using non-contact packaging. The results demonstrated that the ready-to-eat chicken breast in this packaging system exhibited a significant reduction in microorganisms. The total viable count was 3.80 log CFU/g, which was significantly lower than that of the control (7.88 log CFU/g) after 15 d of storage. The packaging effectively decelerated the changes in pH and color, postponed the processes of lipid oxidation, protein degradation, and moisture loss, and mitigated the variations in textural properties and flavor of ready-to-eat chicken breasts. UV light had a dual effect on the preservation, including cold sterilization, which reduced the initial microorganisms, and light-mediated trigger, which accelerated the release of oregano essential oil. Compared with the control group, the shelf life of ready-to-eat chicken breasts was extended by at least 7 days, demonstrating significant practical application potential.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111325"},"PeriodicalIF":5.6,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747729","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":"Drivers of helminth infections and associated risk factors in ommastrephid squids in the Mediterranean Sea with a focus on the zoonotic nematode Anisakis pegreffii (Anisakidae)","authors":"Flavia Occhibove ,&nbsp;Alejandro López-Verdejo ,&nbsp;Valerio Mazzella ,&nbsp;Luigi Maria Cusano ,&nbsp;Marialetizia Palomba ,&nbsp;Renato Aco-Alburqueque ,&nbsp;Simonetta Mattiucci ,&nbsp;Laura Núñez-Pons ,&nbsp;Mario Santoro","doi":"10.1016/j.foodcont.2025.111323","DOIUrl":"10.1016/j.foodcont.2025.111323","url":null,"abstract":"<div><div>In marine ecosystems, squids represent the trophic bridge for many heteroxenous helminth parasites, being cestodes and nematodes the most prevalent. Here, we investigated the drivers of helminth infections in the broadtail shortfin squid, <em>Illex coindetii</em> (Ommastrephidae), focusing on the zoonotic nematode <em>Anisakis pegreffii</em>, in the Ionian Sea (Southern Italy). Additionally, a less common ommastrephid squid, the flying squid <em>Todaropsis eblanae</em>, often fished and mixed along <em>I</em>. <em>coindetii</em> was also examined. Parasites from both squid species were molecularly identified, revealing larvae from three ascaridoid nematode (<em>A. pegreffii</em>, <em>Lappetascaris</em> sp., and <em>Skrjabinisakis physeteris</em>), and two cestode species (<em>Anthobothrium</em> sp. and <em>Heteronybelinia</em> cf. <em>estigmena</em>) in <em>I. coindetii</em>, and two ascaridoid species (<em>A. pegreffii</em> and <em>S. physeteris</em>) in <em>T. eblanae</em>. <em>Anisakis pegreffii</em> was the most prevalent and abundant parasite in both hosts, infecting visceral organs, except for five larvae recovered in the mantle tissue of <em>I. coindetii</em>. In <em>I. coindetii</em> the host size was positively correlated with <em>A. pegreffii</em> abundance, total parasite abundance and species richness, suggesting bioaccumulation over time in older individuals. Parasite abundance, including <em>A. pegreffii</em>, exhibited significant seasonal differences, likely related to host and/or parasite lifestyle or migratory dynamics. The distinctive anatomical allocation of <em>A. pegreffii</em> larvae, predominantly towards the stomach and cavity of <em>I. coindetii</em>, indicates recent infections in these squids. Future studies should unveil more information about the seasonality of parasitic infections in squid hosts, and correlated host and parasite annual habits.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111323"},"PeriodicalIF":5.6,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783892","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}