Food Control最新文献

{"title":"Fenton-like catalytic MOFs driving electrochemical aptasensing toward tracking lead pollution in pomegranate fruit","authors":"Wenjie Lu ,&nbsp;Xiaoli Dai ,&nbsp;Renqing Yang ,&nbsp;Zeyan Liu ,&nbsp;Haili Chen ,&nbsp;Yanfeng Zhang ,&nbsp;Xinai Zhang","doi":"10.1016/j.foodcont.2024.111006","DOIUrl":"10.1016/j.foodcont.2024.111006","url":null,"abstract":"<div><div>Pomegranate is very favored but highly susceptible to lead contamination that threatens consumer health, and thereby it is essential to establish efficient modes to monitor lead level in pomegranate. A specific and sensitive electrochemical sensor was developed for assessing lead pollution in pomegranate based on Pb²⁺-dependent DNAzyme as recognition receptor and metal-organic frameworks (MOFs) for signal output. Particularly, the used MOFs exhibited Fenton-like catalytic functions toward methylene blue (MB) as electroactive medium. Integrating with gold nanoparticles (AuNPs), the Fenton-like MOFs showed high sensitivity for electrochemical detection of Pb²⁺ in pomegranate. Moreover, benefiting from the specific recognition of DNAzyme to Pb²⁺, the adjustable strategy was achieved, in which the approaching MB led to a higher signal with the absence of Pb²⁺ while the detached MB gave rise to a lower signal with the presence of Pb²⁺. With the use of Fenton-like catalytic MOFs driving electrochemical aptasensing interface, this simplified detection pattern was endowed with sensitive assessment of lead pollution level in pomegranate, highlighting its promising potential in evaluating the safety of foodstuffs.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111006"},"PeriodicalIF":5.6,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662345","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":"Study on impact of decontamination and processing methods on insecticide residues in green and red chilli (Capsicum annum L.) using LC- MS/MS","authors":"Sivakumar Sivasankari ,&nbsp;Angappan Suganthi ,&nbsp;Thiyagarajan Elaiyabharathi ,&nbsp;Pagalahalli Sankaran Shanmugam ,&nbsp;Perumal Renukadevi ,&nbsp;Giridhari Veeranan Veeranan Arun ,&nbsp;Muralitharan Venkidusamy ,&nbsp;Karthik Palanisamy ,&nbsp;Thangachamy Pandi ,&nbsp;Saravanakumar Venkatachalam","doi":"10.1016/j.foodcont.2024.110999","DOIUrl":"10.1016/j.foodcont.2024.110999","url":null,"abstract":"<div><div>The study aimed to evaluate various decontamination and processing methods for the removal of pesticide residues in chilli, focusing on emamectin benzoate, fipronil, spirotetramat, and tolfenpyrad. The LC-MS/MS instrument parameters were standardized and method was validated for identification and quantification of residues in both green and dry chilli. In green chilli, treatments such as soaking in 2 per cent NaCl solution showed promising results in reducing pesticide residues. The tested decontamination treatments are effective for handling emamectin benzoate and tolfenpyrad residues in green chilli. However, fipronil residues remained above Maximum Residual Limits even after decontamination treatments, indicating the need for careful application and monitoring. In red chilli, processing methods such as sun-drying and pan-frying led to increased residues due to concentration effects during drying. Despite efforts, some residues remained above regulatory limits, emphasizing the importance of adhering to pre-harvest intervals to minimize residues in processed chili products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 110999"},"PeriodicalIF":5.6,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702411","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":"Changes of the bacterial and fungal populations present in organic dark leafy green vegetable juices during refrigerated storage","authors":"Chenxi Guo,&nbsp;Xiran Li,&nbsp;Hongye Wang,&nbsp;Luxin Wang","doi":"10.1016/j.foodcont.2024.111029","DOIUrl":"10.1016/j.foodcont.2024.111029","url":null,"abstract":"<div><div>Dark leafy green vegetable juices (DLGVJs), prepared with vegetables such as kale and chard, have shown substantial market growth in the past decade due to its profound health benefits. Unfortunately, as an innovative product, there was limited research focusing on DLGVJs. This study aimed to bridge key critical knowledge gaps associated with the microbial quality and shelf life of DLGVJs and elucidate the changes in both physicochemical and microbial properties of different organic DLGVJs during refrigerated storage. Culture-dependent and culture-independent analytical methods were applied to profile the bacterial and fungal populations in three organic DLGVJs (kale, chard, and collard greens) during refrigeration. Plate count results showed that the initial total aerobic plate counts (APC) ranged from 6.49 ± 0.03 to 6.74 ± 0.08 Log CFU/mL, and the initial total fungal counts ranged from 5.19 ± 0.06 to 6.75 ± 0.04 Log CFU/mL in fresh DLGVJs. During refrigerated storage the pH of DLGVJs decreased as the storage time increased and the redness of the juices increased as well. The culture-dependent analysis revealed bacterial counts initially increased and then declined, while fungal counts showed an initial decrease followed by an increase. By the end of the storage, the highest APC and fungal population were observed in kale juice and chard juice (7.03 ± 0.05 and 6.70 ± 0.03 Log CFU/mL) respectively. 16S rRNA sequencing results showed that the dominant bacterial genera of spoiled DLGVJs at the end of storage included <em>Serratia</em>, <em>Leuconostoc</em>, and <em>Hafnia-obesumbacterium</em>, and the major spoilage fungal were composed of <em>Mrakia</em>, <em>Filobasidium</em>, and <em>Vishniacozyma</em>. Results of this study provide insights into the microbial populations present in DLGVJs and the dominant spoilage genera during refrigerated storage, laying the foundation for the development of intervention strategies in the future.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111029"},"PeriodicalIF":5.6,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702426","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}

{"title":"Characterization and coating application of composite gelatin packaging containing eucalyptus leaf essential oil liposome and phage endolysin for preservation of pacific white shrimp (Penaeus vannamei)","authors":"Chan Zhong ,&nbsp;Shi-wei Bao ,&nbsp;Kai-sheng Shen ,&nbsp;Mei Shu ,&nbsp;Jie-ting Geng ,&nbsp;Guo-ping Wu","doi":"10.1016/j.foodcont.2024.111017","DOIUrl":"10.1016/j.foodcont.2024.111017","url":null,"abstract":"<div><div>Shrimp are highly susceptible to spoilage during cold storage because of microbial growth and lipid oxidation. This study presents the development and characterization of a novel composite gelatin packaging that incorporates eucalyptus leaf essential oil liposome (EEOL) and phage endolysin (rLys). It also assesses the effectiveness of coating application for shrimp preservation to provide an effective strategy. The addition of EEOL and rLys to gelatin packaging not only enhanced film flexibility (13.16%–13.42%) and reduced oxygen permeability (0.95-0.96 × 10⁻⁷ g m⁻¹·s⁻¹), but also endowed the films with antioxidant (DPPH radical scavenging rate of 67.14%–67.28%) and antimicrobial properties (complete inhibition at low titers and a reduction of 3.00–4.05 log₁₀ CFU/mL at high titers). In the shrimp coating preservation experiment, the quality of untreated shrimp started to deteriorate on the 3rd day. In contrast, the pH values, total volatile base nitrogen (TVB-N) content, and total viable count (TVC) of shrimp with the composite coatings on the 7th day were 7.28, 154.02–175.08 mg/kg, and 4.34–5.34 log₁₀ CFU/g, respectively, remaining within the limits of the Chinese national standard. Moreover, the release of EEOL from the composite coatings led to thiobarbituric acid values (TBA) of 0.19–0.21 mg malondialdehyde (MDA)/kg on the 5th and 7th day, respectively. Additionally, rLys in the coating significantly decreased the numbers of <em>Escherichia coli</em> O157:H7 and <em>Salmonella enteritidis</em> in the shrimp body by 1.04–1.06 log₁₀ CFU/g and 1.13–1.14 log₁₀ CFU/g, respectively. These results suggest that the synergistic effect of EEOL and rLys in composite gelatin coating, especially the Ge-EEOL-rLys₆₀, can extend the preservation period of shrimp to 5 d or even longer, thereby providing the possibility of maintaining shrimp freshness and safety.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111017"},"PeriodicalIF":5.6,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662325","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":"Industry 4.0 digital transformation: Shaping the future of food quality","authors":"Bhawna Bisht ,&nbsp;Kanishka Rawat ,&nbsp;Anushka Vohat ,&nbsp;Neha Jangid ,&nbsp;Narpinder Singh ,&nbsp;Katsuyoshi Nishinari ,&nbsp;Mikhail S. Vlaskin ,&nbsp;Anna Kurbatova ,&nbsp;Vinod Kumar","doi":"10.1016/j.foodcont.2024.111030","DOIUrl":"10.1016/j.foodcont.2024.111030","url":null,"abstract":"<div><div>The agri-food sector represents a boundless source for sustaining a growing global population, with food quality emerging as a paramount concern. However, the evolving landscape presents several challenges, necessitating a compelling need to harness the potential of recent advancements in computer-aided systems. Fortunately, advances in computer-aided digital transformation have ushered in the era of Industry 4.0, representing a dramatic leap forward. Within this framework, Quality 4.0 has emerged as a pivotal component, leveraging intelligent and innovative technologies to enhance quality monitoring systems. This review emphasizes within the broader context of digital transformation that defines today's food industry, facilitating the utilization of artificial intelligence (AI), big data analytics, food printing techniques, digital twins, smart sensors, and blockchain technology to revolutionize quality management in different food sector.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"170 ","pages":"Article 111030"},"PeriodicalIF":5.6,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757399","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":"Application of high-hydrostatic pressure to extend shelf life of miso-marinated escolar loins during cold storage","authors":"Pi-Chen Wei ,&nbsp;Chung-Saint Lin ,&nbsp;Yi-Chen Lee ,&nbsp;Chi Kang ,&nbsp;Chia-Hung Kuo ,&nbsp;Todd Hsu ,&nbsp;Yung-Hsiang Tsai","doi":"10.1016/j.foodcont.2024.111031","DOIUrl":"10.1016/j.foodcont.2024.111031","url":null,"abstract":"<div><div>The changes in the microbiological and chemical qualities of escolar meat following high-pressure processing (HPP) (300–600 MPa, 5 min) along with miso marinade for 15 days with refrigeration were evaluated. Miso marinade and HPP treatment of escolar meat had synergistic inactivating effects on microorganisms that were more pronounced at higher pressures. In addition, when stored at 4 °C, the combination of miso marinade and HPP treatment significantly delayed microbial growth and total volatile basic nitrogen (TVBN) production and inhibited pH changes. Using TVBN &lt;25 mg/100 g as the criterion for freshness, miso marinade and HPP treatment (300–600 MPa) extended the refrigerated storage period from 3 days without treatment and 6 days with miso marinade alone to 15 days. In addition, high-throughput sequencing analysis showed that the combination of miso marinade and HPP treatment significantly altered the microbiome of the fish during refrigeration, thereby slowing the spoilage process. This study demonstrated that miso marinade along with HPP treatment can improve color and texture, inhibit microbial growth, delay quality deterioration, and prolong the shelf life of fish meat. Therefore, high pressure together with miso marinade is an effective hurdle technique for improving the quality and freshness of aquatic products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111031"},"PeriodicalIF":5.6,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662346","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 closer look at infant food safety: A comprehensive review comparing contaminants across different food sources","authors":"Sergio Roman ,&nbsp;Luisma Sanchez-Siles","doi":"10.1016/j.foodcont.2024.111018","DOIUrl":"10.1016/j.foodcont.2024.111018","url":null,"abstract":"<div><div>Parents' concerns about baby food safety are growing, particularly because infants are more vulnerable to food contaminants than adults. Recent evidence revealing high levels of substances like arsenic and lead in baby foods call for a thorough exploration of contaminants in various infant diets. The objective of this article is to compare the levels of contaminants in Commercial Baby Foods (CBFs) in comparison to Homemade Baby Foods (HMBFs), and Common Foods (CFs), to assess their relative safety for infants. A comprehensive review of studies published between January 2007 and February 2024 was conducted, focusing on original contaminant data in CBFs, HMBFs, and CFs for infants aged 6 months to 3 years. Out of 880 initial publications, 46 studies were selected. The findings reveal that CBFs generally contained lower levels of pesticides, fertilizer residues and toxins in comparison to HMBFs and CFs, while heavy metal and environmental contaminant levels were comparable across all three food types. Process contaminants and packaging substances were higher in CFs compared to CBFs. This complexity calls for a shift in the infant food safety discussion, promoting an evidence-based assessment of all food sources, including common foods. Additionally, our findings challenge the general belief that HMBFs are inherently safer than CBFs in terms of contaminant levels, suggesting that this view may be overly simplistic. These results highlight the need for unified safety standards across all food types, as stricter regulations for commercial baby foods do not extend to common foods used in homemade meals.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111018"},"PeriodicalIF":5.6,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662474","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}

{"title":"Occurrence and seasonal variation of aflatoxin M1 in raw cow milk in the Czech Republic, Central Europe","authors":"Lucie Hasoňová ,&nbsp;Eva Samková ,&nbsp;Eva Baldíková ,&nbsp;Karolína Reindl ,&nbsp;Hana Nejeschlebová ,&nbsp;Simona Janoušek Honesová ,&nbsp;Oto Hanuš","doi":"10.1016/j.foodcont.2024.111028","DOIUrl":"10.1016/j.foodcont.2024.111028","url":null,"abstract":"<div><div>The presence of aflatoxin M₁ (AFM₁) in milk is a global public health problem with serious socioeconomic consequences. In this study, the presence and concentration of AFM₁ in bulk milk (n = 172) were evaluated in April, July, September, and December 2022 across 47 Czech dairy farms. The AFM₁ concentration was analysed via an immunochromatographic method (Charm MRL AFM₁ Quantitative Test). AFM₁ was detected in 23 examined samples (13.4%) from 17 dairy farms, of which the AFM₁ concentrations in only two samples (at one farm) exceeded the maximum residue limit in the European Union (0.050 μg/l). The average AFM₁ concentration was 0.0037 μg/l. The effect of season was not statistically significant, but AFM₁ was detected more frequently in September (autumn; 18.6%) and less frequently in July (summer; 11.1%). Except for total solids (<em>p</em> = 0.0447), no statistically significant differences in the monitored milk parameters (fat, protein, casein, lactose contents, somatic cell count, and freezing point depression) were observed.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"170 ","pages":"Article 111028"},"PeriodicalIF":5.6,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142704354","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 volatilomic approach using ion mobility and mass spectrometry combined with multivariate chemometrics for the assessment of lemon juice quality","authors":"Claudia Giménez-Campillo ,&nbsp;Natalia Arroyo-Manzanares ,&nbsp;Natalia Campillo ,&nbsp;Miriam Cristina Díaz-García ,&nbsp;Pilar Viñas","doi":"10.1016/j.foodcont.2024.111027","DOIUrl":"10.1016/j.foodcont.2024.111027","url":null,"abstract":"<div><div>Lemon (Citrus limon (L.) Burm.) is a citrus fruit known for its high nutritional value and potent antioxidant activity. Lemon juice, obtained by squeezing the fruit, is widely used in the kitchen for its acidic taste to flavour dishes and drinks. It has also been attributed with various medicinal properties to treat conditions such as sore throat, fever, rheumatism and hypertension. Ensuring the quality and safety of lemon juice, as well as its geographical origin, is not easy due to the scarcity of analytical methods available for this purpose, which makes it difficult to detect adulterations. To meet this challenge of testing the authenticity and safety of lemon juice, multiple physicochemical parameters need to be evaluated, which is expensive and time-consuming, so it is of great interest to develop an alternative simple method. In this research, two alternative analytical methods were developed and optimized for the analysis of lemon juice samples based on headspace gas chromatography coupled to both mass spectrometry (HS-GC-MS) or ion mobility spectrometry (HS-GC-IMS). These new methods were compared with the method currently used in the food industry for quality control of juices, which is Fourier transform near infrared spectroscopy (FT-NIR). A total of 159 samples belonging to different lemon varieties were analysed by measuring the physicochemical parameters, FT-NIR spectra and fingerprinting of the juice samples based on the total volatile compounds profile by GC-MS and GC-IMS. Partial least squares (PLS) regression models were then constructed and all models were validated by paired tests with the values measured by the reference chemical methods. The models developed confirm that both HS-GC-MS and HS-GC-IMS methods are viable alternatives for predicting physicochemical parameters and ensuring lemon juice quality. Finally, the data were used to build chemometric models using orthogonal partial least squares discriminant analysis (OPLS-DA) to distinguish lemon juices according to the lemon variety used in their manufacture. Very promising models were obtained with the HS-GC-MS and HS-GC-IMS data, suggesting the potential use of the volatile profile for lemon variety confirmation. Consequently, fingerprinting represents an alternative proposal to the conventional method applied in the food industry based on the use of chemical reference parameters or the use of the NIR technique.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111027"},"PeriodicalIF":5.6,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662348","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}

{"title":"A comparative study concerning the sensory, physicochemical, bacteriological, nutritional quality, heavy metal content, and health risk assessment of some low-cost fish species","authors":"Nermeen M.L. Malak,&nbsp;Heba H.S. Abdel-Naeem,&nbsp;Abdelsalam A. Abdelsalam,&nbsp;Gehad A. Ezzat","doi":"10.1016/j.foodcont.2024.111023","DOIUrl":"10.1016/j.foodcont.2024.111023","url":null,"abstract":"<div><div>Investigating fish quality, nutritional content, and health risk assessment for heavy metals can provide important guidance on eating seafood and protecting human health. Accordingly, the current research aimed to assess the quality and safety of some extensively consumed fish and recognize more types of fish widely available in Egypt with reasonable costs, high nutritional values, good quality, and safe for human consumption. To achieve this goal, 100 fresh fish samples including red porgy, sardine, eel fish, grass carp, and common carp (20 from each) were taken from local fish markets in Giza and examined for chemical composition, bacteriological quality, deterioration criteria, sensory attributes, heavy metal contents, and health risk assessment. Among the examined fish, red porgy exhibited significantly higher protein and sensory scores along with significantly lower fat, bacterial count, pH, total volatile base nitrogen, and trimethylamine values in contrast to carp fish. Nevertheless, sardine and eel fish obtained the highest values of thiobarbituric acid, free fatty acid, and acid number versus red porgy. Surprisingly, the concentrations of lead in grass carp fish, mercury in all examined samples, as well as arsenic in common carp fish, were lower than the detectable limits. Despite the target hazard quotient and hazard index of all examined heavy metals being below 1 in all fish samples, it could not be confirmed that eating such fish causes acceptable non-carcinogenic health risks due to exposure from fish consumption does not account for the total daily exposure to the heavy metal from all dietary sources. Moreover, the carcinogenic risk of all examined heavy metals in fish samples was higher than 10⁻⁶ indicating a high risk of carcinogenicity which needs great efforts to be reduced to the safe limits. In conclusion, the current study provides beneficial data to Egyptian society for choosing seafood with high nutritional value, good quality, and affordable prices.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111023"},"PeriodicalIF":5.6,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662326","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}