Food Control最新文献

{"title":"Development of a sensitive and Ara h 2 specific competitive ELISA for the quantification of Peanut","authors":"Shyamali Jayasena,&nbsp;Stef J. Koppelman,&nbsp;Steve L. Taylor,&nbsp;Joseph L. Baumert","doi":"10.1016/j.foodcont.2025.111435","DOIUrl":"10.1016/j.foodcont.2025.111435","url":null,"abstract":"<div><div>The quantification of peanut in processed foods remains a challenge with currently available immunochemical methods. In this study, we used Ara h 2 purified from light roast peanut flour to raise polyclonal Ig G antibodies in rabbits. IgG antibodies were purified from high-titer rabbit sera and a competitive inhibition ELISA targeting the peanut protein Ara h 2 was developed. The developed Ara h 2 ELISA was highly sensitive with a quantification range and limit of detection (LOD) of 0.8–6.8 ppm and 0.5 ppm (mg/kg) of peanut protein, respectively. The developed ELISA outperformed both the Neogen Veratox® Peanut ELISA and the Morinaga Peanut ELISA methods in recovering peanut from fried and High Pressure Processed (HPP) (5 min) pastry squares that were incurred with peanut. With pastry samples that were subjected to much harsher conditions of HPP at 600 MPa for 30 min or baking at 190 °C for 20 min, the performance of the developed assay was comparable to that of the Morinaga ELISA. Of a total of 45 food ingredients tested for cross reactivity, matrix interference was observed with only cloves.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"177 ","pages":"Article 111435"},"PeriodicalIF":5.6,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144131258","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 comprehensive overview of cyanogenic glycosides: Toxicology and innovative sensing approaches","authors":"Arindam Niyogi ,&nbsp;Soumyadeb Bhattacharyya ,&nbsp;Souvik Pal ,&nbsp;Subhankar Mukherjee ,&nbsp;Subrata Sarkar ,&nbsp;Koustuv Ghosh ,&nbsp;Alokesh Ghosh ,&nbsp;Kumaraswamy Jeyaram ,&nbsp;Santosh Keisam ,&nbsp;Sirshendu Chatterjee ,&nbsp;Om Krishan Singh ,&nbsp;Samit Kumar Ray","doi":"10.1016/j.foodcont.2025.111431","DOIUrl":"10.1016/j.foodcont.2025.111431","url":null,"abstract":"<div><div>Cyanogenic glycosides are naturally occurring plant compounds that serve as chemical defences but pose significant health risks due to their potential to release hydrogen cyanide. Found in dietary staple foods such as cassava, bamboo shoots, and stone fruits, these compounds are particularly concerning in regions with high dependence on such foods. This review provides a detailed analysis of the toxicology of cyanogenic glycosides, focusing on their metabolism, the mechanisms underlying their toxicity, and their broader implications for human health and environmental safety. Traditional detection methods for cyanogenic glycosides and recent advancements in innovative sensing technologies are discussed. Special emphasis is placed on biosensor-based approaches, including electrochemical, optical, and fluorescence-based systems, which have demonstrated exceptional sensitivity, specificity, and rapid response times. These modern techniques are emerging as critical tools for ensuring food safety, particularly in high-risk regions. Integrating biosensors with digital technologies and data analytics is explored as a pathway to develop comprehensive, real-time monitoring systems for cyanogenic glycosides. The review also highlights regulatory frameworks' role in standardizing detection methodologies and ensuring public health. Challenges such as scalability, cost-effectiveness, and regional adoption are discussed alongside recommendations for multidisciplinary research and international collaboration. The findings underscore the potential of biosensor-based technologies to transform food safety protocols, while future research is needed to overcome existing limitations and achieve widespread implementation. This comprehensive overview informs strategies for reducing cyanogenic glycoside-related risks and enhancing global food safety.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"177 ","pages":"Article 111431"},"PeriodicalIF":5.6,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144139361","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":"GC-IMS and chemometrics identify critical flavor control points in egg yolk powder processing","authors":"Jiahui Song ,&nbsp;Yaru Li ,&nbsp;Fujun Guo ,&nbsp;Songyi Lin ,&nbsp;Zhijie Bao","doi":"10.1016/j.foodcont.2025.111430","DOIUrl":"10.1016/j.foodcont.2025.111430","url":null,"abstract":"<div><div>The industrial production of egg yolk powder (EYP) continues to face persistent challenges in flavor quality control, particularly due to the absence of real-time monitoring systems during critical thermal processing stages. To address this problem, this study employed gas chromatography-ion mobility spectrometry (GC-IMS) to establish dynamic flavor fingerprints across sequential processing phases from fresh egg yolk liquid (EYL) to final dehydrated EYP. Through comprehensive volatile compound profiling, we identified 26 characteristic volatile substances, including aldehydes, ketones, and esters crucial to egg-derived flavors.</div><div>Multivariate statistical analysis revealed nine key differential markers potentially governing flavor profile evolution, while relative odor activity value (ROAV) quantification identified 14 critical contributors to characteristic flavors, including 4-methyl-3-penten-2-one, Butanal, and butyl butyrate. The study demonstrated significant alterations in EYP's flavor profile compared to fresh EYL after sequential processing, with pasteurization and spray drying emerging as pivotal flavor control nodes.</div><div>This multidimensional analytical approach has established, for the first time, quantitative correlations between processing parameters and flavor chemistry in EYP production. The developed fingerprint database enables rapid quality diagnostics through pattern recognition algorithms, while the identified critical control points provide actionable targets for minimizing flavor deterioration through optimized time-temperature protocols. These findings enhance precision monitoring capabilities and create new pathways for developing flavor-stable egg powder products through targeted process engineering.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"177 ","pages":"Article 111430"},"PeriodicalIF":5.6,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144090100","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 comprehensive review on the prevalence and issues caused by Pseudomonas spp. in food","authors":"Marcela Aparecida da Silva Alexandre ,&nbsp;Tiago Nogueira de Santana ,&nbsp;Lorena Arlinda Pena ,&nbsp;Analice Martins Duarte ,&nbsp;Lucas Cotrim dos Santos ,&nbsp;Sílvio Jackson Félix Alves ,&nbsp;Renan Machado Dias ,&nbsp;Arthur Vinicius de Abreu Oliveira ,&nbsp;Solimar Gonçalves Machado ,&nbsp;Monique Renon Eller","doi":"10.1016/j.foodcont.2025.111428","DOIUrl":"10.1016/j.foodcont.2025.111428","url":null,"abstract":"<div><div>Microbial contamination results in significant economic losses for the food industry. Bacteria of the <em>Pseudomonas</em> genus are notable for their high potential to cause spoilage in foods such as milk and dairy products, meat, water, fruits, and vegetables. This review explores the prevalence of <em>Pseudomonas</em> spp. in the food industry and the problems associated with their presence in food. According to the data available in the literature, <em>P. fluorescens</em> is more prevalent in dairy products, while <em>P. aeruginosa</em> is more common in meat and seafood. The presence of these bacteria in food can cause significant quality defects, such as slime formation, pigment production, unpleasant odors, and loss of stability and yield during production processes, resulting in waste and economic losses. Furthermore, biofilm formation, antibiotic resistance, and the ability to persist in industrial environments, especially on surfaces and equipment, complicate control efforts. Potentially pathogenic species such as <em>P. aeruginosa</em> can compromise food safety, as the ingestion of contaminated food could cause health issues, especially in immunocompromised individuals. Thus, good manufacturing practices and strict control and screening of these microorganisms are essential to ensure food safety. For this, the industry uses traditional detection methods, such as commercially available selective media and biochemical tests, but rapid detection methods arise as viable alternatives. An integrated approach, including early detection and alignment with sustainable development, is crucial to reducing food waste.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"177 ","pages":"Article 111428"},"PeriodicalIF":5.6,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144115624","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":"Electrochemical impedance spectroscopy for pear ripeness detection and integration with robotic manipulators","authors":"Xunan Sui,&nbsp;Jiawen Zou,&nbsp;Zhonglin Geng,&nbsp;Hongjing Yang,&nbsp;Junming Hou,&nbsp;Longlong Feng","doi":"10.1016/j.foodcont.2025.111425","DOIUrl":"10.1016/j.foodcont.2025.111425","url":null,"abstract":"<div><div>The fruit grasping and maturity detection remain two distinct operational steps in quality grading scenarios. To achieve seamless integration of detection and grasping operations, this study designed a flexible manipulator integrated with maturity detection electrodes, which was used to collect fruit electrical parameters during the grasping process. Microscopic analysis, firmness testing, and physicochemical parameter evaluation were conducted to analyze the impact of maturity on electrochemical properties. Results showed that as pear maturity increased, firmness decreased, accompanied by significant changes in physicochemical parameters. Impedance measurements also increased with maturity, with low-frequency impedance rising from 864.575 kΩ to 2429.172 kΩ. Additionally, a support vector machine-based model was developed for accurate maturity classification, achieving high accuracy and recall. This study proposes a novel approach for non-destructive quality inspection in fruit grading scenarios.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"177 ","pages":"Article 111425"},"PeriodicalIF":5.6,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144090099","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":"Is there a better way to preserve Cheese? Evaluating protective cultures to conventional preservatives","authors":"Esra Ağaç ,&nbsp;Aysun Oraç ,&nbsp;Nihat Akın","doi":"10.1016/j.foodcont.2025.111401","DOIUrl":"10.1016/j.foodcont.2025.111401","url":null,"abstract":"<div><div>Preservatives are utilized to inhibit the growth of spoilage and pathogenic microorganisms in food, thus improving shelf life and reducing food waste. Despite the effectiveness of current preservatives, consumer health concerns have spurred interest in natural alternatives. This study explored the effects of traditional preservatives, nisin (N), potassium sorbate (Ps) and protective cultures, <em>Lactiplantibacillus plantarum</em> (Lp), <em>Lacticaseibacillus rhamnosus</em> (Lr) both individually and in various combinations on the physicochemical properties and microbial inhibition of Turkish white cheese over 28 days of storage. To this end, thirteen cheese samples were produced and analyzed: one without preservatives (C), four with a single preservative (N, Ps, Lp, Lr), and eight with combinations (NLr, NLp, NPs, PsLr, PsLp, LpLr, LpLrN, LpLrPs). The use of preservatives did not alter compositional characteristics, but acidity increased rapidly in samples with protective cultures. The combination of N and Ps with protective cultures produced a stronger antimicrobial effect compared to N and Ps alone, while Lp and Lr combinations showed promising results. Inhibition of coliforms and <em>Escherichia coli</em> was achieved using either N or protective cultures alone. The combined use of Lp and Lr was more effective against all analyzed microorganisms than either alone. Sensory analysis indicated no significant difference in overall acceptability between preservative-treated and control samples. These findings highlight the potential of protective cultures as a natural alternative to traditional preservatives and suggest their use in combination can enhance food safety by providing more effective inhibition.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"177 ","pages":"Article 111401"},"PeriodicalIF":5.6,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144072340","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":"Assessment of low-energy electron beam irradiation for effective surface microbial decontamination of fresh lettuce (Lactuca sativa L.) leaves","authors":"Özlem Turan,&nbsp;Aydın Ozan Çetintaş,&nbsp;Metin Gökalp,&nbsp;Hilal Beyhan Halkman,&nbsp;Erhan İç,&nbsp;Ömer Kantoğlu,&nbsp;Kadriye Yaprak Kantoğlu","doi":"10.1016/j.foodcont.2025.111423","DOIUrl":"10.1016/j.foodcont.2025.111423","url":null,"abstract":"<div><div>Microbial contamination in fresh produce, particularly leafy greens such as lettuce and spinach, constitutes a significant public health concern due to infections caused by enteropathogens. Therefore, low-energy electron beam (LEEB) irradiation has been introduced to ensure microbial decontamination, analogous to conventional irradiation applications. This study examines the efficacy of LEEB irradiation in reducing bacterial contamination in lettuce (<em>Lactuca sativa</em> L.) and determines the radiation sensitivity of target microorganisms through D₁₀ values compares it with the gamma-ray treatment. Hydroponically cultivated lettuce samples were inoculated with <em>Escherichia coli</em>, <em>Salmonella</em> Enteritidis, <em>Listeria monocytogenes</em>, and <em>E. coli</em> O157:H7. Following LEEB treatment, the D₁₀ values of four pathogens were calculated between 0.371, and 0.737 kGy, whereas gamma irradiation resulted in lower values of 0.262–0.327 kGy. These results suggest that LEEB doses in the range of approximately 1.7–3 kGy may be sufficient to achieve an average 4-log reduction in pathogens. Additionally, the effects of LEEB irradiation on the physicochemical properties of lettuce were evaluated immediately after irradiation at doses of 1, 3, and 5 kGy. While no statistically significant differences were observed in color and total vitamin C (p &gt; 0.05), bioactive compound levels increased at higher doses (p &lt; 0.05). Fourier Transform Infrared (FT-IR) spectroscopy confirmed minimal structural alterations. These findings suggest that LEEB irradiation effectively decontaminates lettuce while maintaining its physicochemical integrity and enhancing its bioactive properties, presenting a promising and very important approach for improving fresh produce safety.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"177 ","pages":"Article 111423"},"PeriodicalIF":5.6,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070111","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":"Eugenol-based aluminium packaging: antibacterial performance for cooked ham and cheese preservation and risk assessment for consumer safety","authors":"Orlo Elena ,&nbsp;Nerín Cristina ,&nbsp;Wrona Magdalena ,&nbsp;Buonocore Giovanna Giuliana ,&nbsp;Nugnes Roberta ,&nbsp;Russo Chiara ,&nbsp;Di Matteo Angela ,&nbsp;Lavorgna Margherita ,&nbsp;Isidori Marina","doi":"10.1016/j.foodcont.2025.111416","DOIUrl":"10.1016/j.foodcont.2025.111416","url":null,"abstract":"<div><div>Food contamination and spoilage compromise both safety and commercial value, highlighting the need for innovative preservation technologies. In this study, two vinyl resin coatings were applied to flexible aluminum foil to develop novel antimicrobial packaging materials: one containing free eugenol and the other incorporating eugenol-loaded Santa Barbara Amorphous-15 (SBA15) mesoporous silica particles. Material safety for food contact was assessed through migration tests following European Regulation 10/2011 using 10 % and 95 % ethanol, as food simulants, for 10 days at 20 °C. While overall migration confirmed the compliance of both materials, specific migration analysis demonstrated that only the eugenol-loaded SBA15 coating met regulatory safety limits, making it the only suitable candidate for food packaging.</div><div>The antimicrobial performance of this optimized coating was evaluated against <em>Escherichia coli</em>, <em>Staphylococcus aureus</em>, and mesophilic aerobic flora in Taleggio cheese and cooked ham stored at 5 °C for 10 days. The highest bacterial reduction was observed for <em>S. aureus</em>, with 2.77 log CFU/g and 2.13 log CFU/g decreases in Taleggio cheese and cooked ham, respectively. Sensory analysis confirmed that the coating did not significantly alter the organoleptic properties of the cheese.</div><div>These findings underscore the potential of eugenol-functionalized SBA15 aluminum packaging as a safe and effective solution for prolonging food shelf life, ensuring microbial safety while maintaining product quality.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"177 ","pages":"Article 111416"},"PeriodicalIF":5.6,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144115625","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":"Exploring the efficacy of bacteriophage cocktails for mitigating Vibrio contamination within the seafood production chain: A feasible approach to microbial risk management","authors":"Jincheng Zhang ,&nbsp;Cuixing Zhan ,&nbsp;Yue Sun ,&nbsp;Ting Pan ,&nbsp;Xin Zhou","doi":"10.1016/j.foodcont.2025.111424","DOIUrl":"10.1016/j.foodcont.2025.111424","url":null,"abstract":"<div><div><em>Vibrio</em> species are major foodborne pathogens that pose a significant public health risk, particularly in the seafood production chain. Despite the growing concern over <em>Vibrio</em> contamination, effective strategies for its control are still limited. This gap underscores the urgent need for novel approaches to reduce <em>Vibrio</em> contamination in seafood production environments. In this study, we isolated three novel bacteriophages from natural environments, specifically targeting <em>Vibrio</em> species. Whole-genome sequencing and comparative genomic analysis revealed that these phages belong to the <em>Mardecavirus</em>, <em>Maculvirus</em>, and <em>Vapseptimavirus</em> genera. When formulated as a cocktail, these phages effectively lysed 64.93 % of a diverse panel of 77 <em>Vibrio</em> strains, including <em>Vibrio parahaemolyticus</em>, <em>Vibrio alginolyticus</em>, <em>Vibrio vulnificus</em>, and <em>Vibrio anguillarum</em>. The phage cocktail demonstrated significant efficacy in reducing <em>Vibrio</em> contamination on both food surfaces (three types of seafood) and food contact surfaces (cutting boards and gloves) within the seafood production chain. Safety assessments of the phage cocktail were conducted <em>in vitro</em> using cell models and <em>in vivo</em> using <em>Galleria mellonella</em> larvae and mice models, confirming the formulation's safety profile. These findings highlight the potential of the phage cocktail as a viable biological control agent for mitigating <em>Vibrio</em> contamination in seafood production. Furthermore, the study supports the commercial potential of phage-based biocontrol strategies in the food industry, offering a promising alternative to traditional chemical preservatives.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"177 ","pages":"Article 111424"},"PeriodicalIF":5.6,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070112","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 drivers of change of emerging food safety risks in Europe","authors":"N.M.C. Hommels ,&nbsp;M. Focker ,&nbsp;M.C.M. Mourits ,&nbsp;M. Vermeersch ,&nbsp;H.J. van der Fels-Klerx","doi":"10.1016/j.foodcont.2025.111415","DOIUrl":"10.1016/j.foodcont.2025.111415","url":null,"abstract":"<div><div>The presence of food safety hazards in the food supply chain is influenced, either positively or negatively, by drivers of change within and beyond the food system. Insight into the importance of these drivers to emerging risks and linked food safety hazards, and their management potential, is crucial for allocating resources effectively in managing food safety. The aim of this study is to identify drivers of change affecting food safety in Europe. To identify the drivers of change, first hazard categories are created from RASFF reports and, second, a literature review using these categories is conducted. Then, inductive coding of the literature review results, and semi structured expert interviews are used to condense the driver of change list, and drivers are categorized as social, technological, economic, environmental or political (STEEP). Finally, a hazard identification is conducted with an expert survey. Per driver of change, experts are tasked to identify the most associated hazard and the degree of association.</div></div><div><h3>Results</h3><div>from the literature review identify 39 drivers of change, organized into 11 main drivers of change with 3–5 subdrivers per main driver. The main drivers consist of 3 social drivers: consumer behavior, demographic development, health and wellbeing; 2 technological drivers: technologies in food production, technologies in food processing; 1 economic driver: supply chain; 3 environmental drivers: environmental contamination, management of (natural) resources, bioprocesses; and 2 political drivers: legislation, policies and governance, and finally geopolitical instability. The hazard identification shows that across the board all drivers have a relative strong association with pathogenic bacteria. Most drivers are associated with all hazards in varying degrees and for each driver there is one or more above strong hazard association. The drivers geopolitical instability, demographic development and consumer behavior have overall the weakest associations with the hazard categories. The drivers environmental contamination, legislation, policies and governance, and bioprocesses have overall the strongest associations.</div><div>Study results provide insights into the drivers of change affecting the European food system. Results can be used by governmental and policy risk managers to attune their resource allocation. This is a crucial part for ensuring effective food safety management in the future.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"177 ","pages":"Article 111415"},"PeriodicalIF":5.6,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069524","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}