Food Control最新文献_第10页

How widespread and concerning is Ochratoxin A in wheat and flour? A systematic review and meta-analysis 赭曲霉毒素A在小麦和面粉中的分布有多广？系统回顾和荟萃分析

IF 5.6 1区农林科学

Food Control Pub Date : 2025-03-08 DOI: 10.1016/j.foodcont.2025.111288

Mohaddeseh Asafari , Rajat Nag , Zahra Hashami , Mansooreh Taghizadeh , Fatemeh Hemmati , Hedayat Hosseini , Rohollah ferdosi , Moein Bashiry

{"title":"How widespread and concerning is Ochratoxin A in wheat and flour? A systematic review and meta-analysis","authors":"Mohaddeseh Asafari , Rajat Nag , Zahra Hashami , Mansooreh Taghizadeh , Fatemeh Hemmati , Hedayat Hosseini , Rohollah ferdosi , Moein Bashiry","doi":"10.1016/j.foodcont.2025.111288","DOIUrl":"10.1016/j.foodcont.2025.111288","url":null,"abstract":"<div><div>Ochratoxin A (OTA), a highly toxic and thermally stable mycotoxin, poses a significant challenge to global food safety, particularly in wheat, a staple of human diets. This systematic review and meta-analysis investigated OTA contamination in wheat and flour across climatic zones and geographic regions between 2000 and 2023. This study found that, with reference to the Köppen-Geiger climate classification, the Arid zone emerged as the most affected, with a contamination rate of 53% (95% CI: 35–70%), followed by the Temperate zone at 30% (95% CI: 20–42%) and the Continental zone at 21% (95% CI: 10–33%). Minimal prevalence was observed in the Polar and Tropical zones. Regionally, Asia and Africa, largely situated within the Arid zone, reported the highest prevalence rates of 44% (95% CI: 30–59%) and 31% (95% CI: 15–50%), respectively. A notable disparity was found between wheat forms, with flour showing higher OTA contamination rates (41%, 95% CI: 29–54%) compared to whole grain (27%, 95% CI: 19–36%), attributed to increased mould growth during processing and inadequate storage conditions. Simulated average OTA concentrations in wheat and flour were deemed largely safe. However, values in flour approached regulatory limits, with 93.1% of samples meeting EU thresholds (5 μg/kg for grains, 3 μg/kg for flour). This study highlights the need for heightened vigilance in high-risk regions to ensure the safety of wheat-based food supplies and protect public health globally, emphasising the importance of stringent storage and processing practices to mitigate OTA contamination.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111288"},"PeriodicalIF":5.6,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725748","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}

引用次数: 0

The potential of energy-divergent ultrasound, slightly acidic electrolyzed water and peracetic acid in sweet potato preservation to control Rhizopus stolonifer 能量发散超声、微酸性电解水和过氧乙酸在甘薯保鲜中防治匍匐茎霉的潜力

IF 5.6 1区农林科学

Food Control Pub Date : 2025-03-07 DOI: 10.1016/j.foodcont.2025.111274

Guang-Chen Liu, Hong-Nan Sun, Miao Zhang, Tai-Hua Mu

{"title":"The potential of energy-divergent ultrasound, slightly acidic electrolyzed water and peracetic acid in sweet potato preservation to control Rhizopus stolonifer","authors":"Guang-Chen Liu, Hong-Nan Sun, Miao Zhang, Tai-Hua Mu","doi":"10.1016/j.foodcont.2025.111274","DOIUrl":"10.1016/j.foodcont.2025.111274","url":null,"abstract":"<div><div>Soft rot of sweet potato caused by <em>Rhizopus stolonifer</em> is a destructive post-harvest disease that leads to significant losses of sweet potatoes during storage. The inhibitory effects of energy-divergent ultrasound (EDU) combined with slightly acidic electrolyzed water (SAEW) and peracetic acid (PA) on <em>R. stolonifer</em> were investigated, to explore new methods suitable for sweet potato storage. Compared with EDU, SAEW or PA individually or combined, EDU + SAEW&PA, first treating with 70 mg/L SAEW for 2.5 min at 500 W, following by 70 mg/L PA for another 2.5 min at 500 W, completely inhibited mycelial development and spore outgrowth of <em>R. stolonifer</em>, resulting in severe cytoplasmic leakage. EDU + SAEW&PA also caused significant damage to the ultrastructure of <em>R. stolonifer</em>, increased cytomembrane permeability, collapsed mitochondrial membrane potential, and induced substantial cellular reactive oxygen species (ROS) accumulation. This effect was more pronounced compared to SAEW or PA alone. Furthermore, EDU + SAEW&PA effectively controlled <em>R. stolonifer</em> infection, prevented soft rot symptoms during 20 days of storage, significantly increased disease-resistance-related enzyme activities, reduced lipid peroxidation products, and preserved starch, sugar components and sweetness. Therefore, EDU + SAEW&PA could serve as an effective, environmentally friendly method to improve the storage quality of sweet potatoes.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111274"},"PeriodicalIF":5.6,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601175","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}

引用次数: 0

Mushroom alcohol treatment inhibited the growth of Alternaria tenuissima and reduced the incidence of postharvest diseases of fresh wolfberry fruit 香菇酒精处理对鲜枸杞鲜果采后病害的发生有抑制作用，对鲜枸杞鲜果采后病害的发生有降低作用

IF 5.6 1区农林科学

Food Control Pub Date : 2025-03-07 DOI: 10.1016/j.foodcont.2025.111283

Dongdong Zhou , Bin Wang , Wei Chen , Yanbo Wang , Yuyan Sun , Mengyang Zhang , Jing He

{"title":"Mushroom alcohol treatment inhibited the growth of Alternaria tenuissima and reduced the incidence of postharvest diseases of fresh wolfberry fruit","authors":"Dongdong Zhou , Bin Wang , Wei Chen , Yanbo Wang , Yuyan Sun , Mengyang Zhang , Jing He","doi":"10.1016/j.foodcont.2025.111283","DOIUrl":"10.1016/j.foodcont.2025.111283","url":null,"abstract":"<div><div>Wolfberry (<em>Lycium barbarum</em>) is an important economic tree species in northwest China. The postharvest decay of fresh wolfberry fruit, caused by infection from <em>Alternaria</em> spp., has become increasingly serious. In this study, the inhibitory mechanism of mushroom alcohol treatment on <em>Alternaria tenuissima</em> was researched using the fumigation method. The results indicated that treatment with mushroom alcohol at a concentration of 0.188 mL/L (50% of maximal effect), effectively inhibited the growth of <em>A. tenuissima</em> mycelium, and reduced biomass and sporulation. Mushroom alcohol treatment increased the activity of superoxide dismutase in <em>A. tenuissima</em>, promoted the accumulation of superoxide anion and hydrogen peroxide in the early stages of culture, inhibited the activity of catalase and polyphenol oxidase, and disturbed the balance of antioxidant metabolism. Furthermore, mushroom alcohol treatment reduced the activity of dehydroascorbate reductase, monodehydroascorbate reductase, and glutathione peroxidase and decreased the amount of antioxidants, resulting in decreased pathogen resistance. The treatment also damaged the cell membrane structure of <em>A. tenuissima</em>, leading to increased relative conductivity, malondialdehyde accumulation, and extensive leakage of nucleic acids and proteins. After the wolfberry was inoculated with the pathogenic fungus, mushroom alcohol treatment significantly reduced wolfberry disease incidence and lesion area. This treatment delayed disease onset and reduced disease severity in harvested wolfberry, suggesting its potential for postharvest fruit preservation.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111283"},"PeriodicalIF":5.6,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143631915","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}

引用次数: 0

Factors impacting acrylamide formation in table olives with particular focus on polyphenols 影响食用橄榄中丙烯酰胺形成的因素，特别是多酚类

IF 5.6 1区农林科学

Food Control Pub Date : 2025-03-07 DOI: 10.1016/j.foodcont.2025.111287

Eva Hölzle , Laura Becker , Ylleza Bajrami , Melina Geisler , Thomas M. Amrein , Maurus Biedermann , Claudia Oellig

{"title":"Factors impacting acrylamide formation in table olives with particular focus on polyphenols","authors":"Eva Hölzle , Laura Becker , Ylleza Bajrami , Melina Geisler , Thomas M. Amrein , Maurus Biedermann , Claudia Oellig","doi":"10.1016/j.foodcont.2025.111287","DOIUrl":"10.1016/j.foodcont.2025.111287","url":null,"abstract":"<div><div>The food-borne toxicant acrylamide occurs in table olives, but the formation mechanism is not fully understood. This study investigated different factors influencing acrylamide formation in green and naturally black table olives. Experiments with isotopically substituted asparagine and 3-aminopropionamide revealed that acrylamide formation through asparagine is possible with formation rates between 0.19 and 1.3 mol%. However, the calculation with these rates showed that this pathway is not the predominant one in olives. In addition to asparagine, a peptide led to acrylamide formation in model systems. In mixtures of olive extract with hydroxytyrosol, acrylamide contents rose by a factor of 2 for the green and 1.6 for the naturally black table olive during 14 days of standing. Furthermore, various experiments indicated that the oxidation of polyphenols enhances acrylamide formation in olives and that reactions already start under mild conditions. Hydroxytyrosol appears to play an important role in this, as it increases acrylamide formation in green and natural black table olive extracts by up to 35% compared to other polyphenols after heating at 120 °C.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111287"},"PeriodicalIF":5.6,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessing hand hygiene in food manufacturing: The feasibility of CCTV surveillance 评估食品生产中的手卫生：闭路电视监控的可行性

IF 5.6 1区农林科学

Food Control Pub Date : 2025-03-05 DOI: 10.1016/j.foodcont.2025.111282

Ellen W. Evans, Emma J. Samuel, Sharon Mayho, Claudiu-Alin Turila, Helen R. Taylor, Elizabeth C. Redmond

{"title":"Assessing hand hygiene in food manufacturing: The feasibility of CCTV surveillance","authors":"Ellen W. Evans, Emma J. Samuel, Sharon Mayho, Claudiu-Alin Turila, Helen R. Taylor, Elizabeth C. Redmond","doi":"10.1016/j.foodcont.2025.111282","DOIUrl":"10.1016/j.foodcont.2025.111282","url":null,"abstract":"<div><div>Installation of closed-circuit television (CCTV) systems for surveillance is common in food and drink manufacturing businesses. Despite widespread use for security, it is suggested CCTV could assist in assessing food handler practices, such as hand hygiene compliance. This study aimed to explore the feasibility of using CCTV for covert observation to assess hand hygiene compliance. Face-to-face interviews with technical leaders (<em>n</em> = 21) from manufacturing businesses (<em>n</em> = 11) explored the use and benefits of CCTV and investigated perceptions regarding utilising CCTV to assess hand hygiene compliance. Although CCTV systems are common in food manufacturing, findings indicated they were seldom used to observe hand hygiene practices. Cameras were predominantly installed as a crime deterrent or used in the event of incidents, accidents or complaint investigations. Businesses reported a lack of dedicated resources and time to conduct regular structured observations using CCTV systems to establish compliance. CCTV footage (53h) from manufacturers (<em>n</em> = 3) including 852 hand hygiene attempts was reviewed using an electronic observational checklist to determine compliance. Findings indicated that although the majority (88%) of food handlers attempted to implement hand hygiene practices prior to entering food production areas, almost all attempts (98%) were non-compliant with hand hygiene protocols. This study concludes that the widespread use of CCTV systems, providing multiple vantage points throughout food manufacturing facilities, allows for unobtrusive observation of food handler behaviours. The study has determined the feasibility of using covert observation to assess hand hygiene compliance in food manufacturing businesses to identify practices that require further direct remediation or intervention.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111282"},"PeriodicalIF":5.6,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704083","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}

引用次数: 0

Economic evidence for the control of Salmonella in animal-derived food systems: A scoping review 控制动物源性食品系统中沙门氏菌的经济证据：范围综述

IF 5.6 1区农林科学

Food Control Pub Date : 2025-03-05 DOI: 10.1016/j.foodcont.2025.111275

Rita Papoula-Pereira , Ole Alvseike , Beniamino Terzo Cenci-Goga , Luca Grispoldi , Gunvor Elise Nagel-Alne , José V. Ros-Lis , Lian F. Thomas

{"title":"Economic evidence for the control of Salmonella in animal-derived food systems: A scoping review","authors":"Rita Papoula-Pereira , Ole Alvseike , Beniamino Terzo Cenci-Goga , Luca Grispoldi , Gunvor Elise Nagel-Alne , José V. Ros-Lis , Lian F. Thomas","doi":"10.1016/j.foodcont.2025.111275","DOIUrl":"10.1016/j.foodcont.2025.111275","url":null,"abstract":"<div><div><em>Salmonella</em> is estimated to be annually responsible for 95.1 million cases of human gastrointestinal disease and 155,000 deaths worldwide. Infection is mostly foodborne. <em>Salmonella</em> is costly to healthcare, human/animal wellbeing and animal production. This paper was written by members of RIBMINS, a Europe-wide network of food safety researchers, with the aim to review the existing economic evidence on interventions to curb <em>Salmonella</em> spread in animal-derived food systems. Despite the widespread implementation of national control plans our search yielded only 35 primary sources of data over the span of 40 years and multiple value chains. Cost-benefit analyses were the most frequent type of study. There was little consistency between the variables included in these analyses thus hindering potential comparisons. Much of the identified literature was focused on interventions at the farm level (n = 24) either exclusively or associated with further interventions in the value chain such as at harvest and/or feed production. From the data, it became apparent that most of the costs are borne by the private sector which is not surprising given the potential for outbreaks to damage reputation and profitability. On the other hand, the most benefit is accrued by the public sector through decreased health costs and improved workforce productivity. We argue that to be able to make evidence-based decisions on which <em>Salmonella</em> control interventions to adopt and where the cost of these should fall, standardised economic analysis should be undertaken in the food safety space.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111275"},"PeriodicalIF":5.6,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143645131","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Electrochemical RNA-based aptasensor for neomycin detection in milk samples 基于电化学rna的配体传感器检测牛奶样品中的新霉素

IF 5.6 1区农林科学

Food Control Pub Date : 2025-03-05 DOI: 10.1016/j.foodcont.2025.111257

Agnieszka Jackowska, Iwona Grabowska, Katarzyna Kurzątkowska-Adaszyńska

{"title":"Electrochemical RNA-based aptasensor for neomycin detection in milk samples","authors":"Agnieszka Jackowska, Iwona Grabowska, Katarzyna Kurzątkowska-Adaszyńska","doi":"10.1016/j.foodcont.2025.111257","DOIUrl":"10.1016/j.foodcont.2025.111257","url":null,"abstract":"<div><div>Mastitis is one of the most common diseases in dairy cattle, leading to significant financial losses. Veterinary drugs containing neomycin (Neo) are frequently used to treat this condition. However, the overuse of neomycin results in antibiotic residues in milk, increased microorganism resistance, and reduced therapeutic efficacy. Therefore, there is a growing need for simple and cost-effective methods of neomycin detection. This study presents the development of an electrochemical aptasensor for neomycin detection in cow's milk. A 2′-O-methylated ssRNA aptamer (APT_Neo) was used as the receptor element and was covalently immobilized on the surface of the gold electrode alongside an anti-adhesive compound, 4-mercaptophenol (4-MCP). The interaction between neomycin and the 2′-O-methylated ssRNA aptamer was monitored through changes in the electron transfer resistance (ΔR) of the electrode, recorded using electrochemical impedance spectroscopy (EIS) in the presence of an electroactive label redox couple, Fe(CN)<sub>6</sub><sup>3−/4-</sup> in the supporting solution. The developed electrochemical aptasensor exhibits high sensitivity and a low detection limit (36.3 nM in a 10-fold-diluted cow's milk sample), and selectivity for neomycin over structurally similar compounds (kanamycin and streptomycin) as well as antibiotics from tetracycline group (tetracycline and oxytetracycline). The proposed aptasensor is user-friendly and scalable, paving the way for the development of innovative miniaturized electrochemical sensor systems for practical applications in neomycin detection in cow's milk samples and food safety monitoring.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111257"},"PeriodicalIF":5.6,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777018","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}

引用次数: 0

Distribution and health risk assessment of multiple elements in canned aquatic products from southeast China 中国东南地区水产品罐头中多种元素的分布及健康风险评估

IF 5.6 1区农林科学

Food Control Pub Date : 2025-03-01 DOI: 10.1016/j.foodcont.2025.111270

Hai-Tao Shen , Xiao-Dong Pan , Lu-Nan Cao , Jian-Long Han

引用次数: 0

Physicochemical properties and gel quality monitoring of surimi during thermal processing using hyperspectral imaging combined with deep learning 利用高光谱成像技术结合深度学习，在热加工过程中监测鱼糜的理化特性和凝胶质量

IF 5.6 1区农林科学

Food Control Pub Date : 2025-02-28 DOI: 10.1016/j.foodcont.2025.111258

Yu Xia , Xupeng Xiao , Selorm Yao-Say Solomon Adade , Qibing Xi , Jian Wu , Yi Xu , Qingmin Chen , Quansheng Chen

{"title":"Physicochemical properties and gel quality monitoring of surimi during thermal processing using hyperspectral imaging combined with deep learning","authors":"Yu Xia , Xupeng Xiao , Selorm Yao-Say Solomon Adade , Qibing Xi , Jian Wu , Yi Xu , Qingmin Chen , Quansheng Chen","doi":"10.1016/j.foodcont.2025.111258","DOIUrl":"10.1016/j.foodcont.2025.111258","url":null,"abstract":"<div><div>The fish processing industry faces significant challenges in maintaining the quality of surimi products, which can impact consumer appeal and overall product quality. This study investigated the use of hyperspectral imaging for rapid, non-destructive, online monitoring of quality changes during two-stage water bath heating of surimi. Surimi samples were heated at 40 °C for 30 min and 90 °C for 20 min, with data collected every 5 min on key quality indicators, including gel strength, water-holding capacity, and whiteness. To comprehensively evaluate the quality changes of surimi during the two-stage heating process, two models were developed using hyperspectral imaging: a partial least squares (PLS) model and a convolutional neural network-long and short-term memory (CNN-LSTM) model. A separate CNN-LSTM model was created to predict multiple quality indicators simultaneously. Although the optimal model for predicting individual quality indicators slightly outperformed the multi-indicator predicting model (<span><math><mrow><msubsup><mi>R</mi><mi>p</mi><mn>2</mn></msubsup></mrow></math></span> > 0.93, RPD >3.9), both approaches were effective. Additionally, the quality changes observed during the heating process were visualized and analyzed. This study demonstrates that hyperspectral imaging, combined with chemometrics, offers a non-destructive, rapid, and online method for predicting quality changes during the thermal processing of surimi. This approach addresses the industry's need for innovative quality assessment tools and has the potential to enhance product quality and consumer satisfaction in the processed surimi market.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111258"},"PeriodicalIF":5.6,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563239","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}

引用次数: 0

Visual screening of Toxigenic Alternaria Fungi in citrus using CRISPR/Cas12a and quantum dot 利用CRISPR/Cas12a和量子点技术目视筛选柑橘产毒菌

IF 5.6 1区农林科学

Food Control Pub Date : 2025-02-28 DOI: 10.1016/j.foodcont.2025.111268

Lu Yang , Chenxi Guo , Tian Zhang , Jiyao Dong , Lanrui Ma , Xiaoping Ma , Longyingzi Xie , Xinqi Long , Yongliang Cui , Yaohai Zhang , Yue He

{"title":"Visual screening of Toxigenic Alternaria Fungi in citrus using CRISPR/Cas12a and quantum dot","authors":"Lu Yang , Chenxi Guo , Tian Zhang , Jiyao Dong , Lanrui Ma , Xiaoping Ma , Longyingzi Xie , Xinqi Long , Yongliang Cui , Yaohai Zhang , Yue He","doi":"10.1016/j.foodcont.2025.111268","DOIUrl":"10.1016/j.foodcont.2025.111268","url":null,"abstract":"<div><div>Citrus infected by <em>Alternaria</em> not only manifests as brown spot, one of the most detrimental diseases affecting citrus crops, but also produces highly toxic mycotoxins. Large-scale screening effectively controls its widespread, thereby ensuring consumer safety. This study presents a high-throughput visual fluorescent assay for <em>Alternaria</em> screening in citrus, which integrates the signal amplification capabilities of CRISPR/Cas12a with hybridization chain reaction (HCR) and the bright fluorescence of quantum dots (QDs). A biotin-labeled single-stranded DNA (biotin-ssDNA) served as both a <em>trans</em>-cleavage substrate for the CRISPR/Cas12a system and the initiator of HCR. When <em>Alternaria</em> is not present, the CRISPR/Cas12a system remains inactive, allowing intact biotin-ssDNA to bind to the streptavidin (SA) coated microplate and trigger HCR in the presence of two biotin-labeled hairpin nucleic acids. The subsequent biotin-SA interaction facilitates the accumulation of SA-QDs on the microplate. Upon excitation the collected supernatant with a portable ultraviolet light source, samples devoid of <em>Alternaria</em> exhibit weak red fluorescence, whereas <em>Alternaria</em>-infected samples exhibit pronounced red fluorescence. The detection of synthetic target sequences was achieved with a detection limit of 10 pM. Furthermore, the high specificity of the assay was demonstrated by its ability to effectively differentiate <em>Alternaria</em> from other citrus pathogens. The practical applicability was validated through the analysis of cultured <em>Alternaria</em> and 36 field samples collected from citrus leaves and fruits, achieving a 100 % accuracy rate in comparison to quantitative PCR. This innovative approach does not rely on sophisticated instrumentation, making it potentially valuable for <em>Alternaria</em> screening in resource-limited conditions.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"174 ","pages":"Article 111268"},"PeriodicalIF":5.6,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143548062","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}

引用次数: 0