Food Control最新文献

{"title":"Synergistic spectral-spatial fusion in hyperspectral Imaging: Dual attention-based rice seed varieties identification","authors":"Shuqi Tang ,&nbsp;Nan Zhong ,&nbsp;Yuhao Zhou ,&nbsp;Shaobin Chen ,&nbsp;Zhibao Dong ,&nbsp;Long Qi ,&nbsp;Xiao Feng","doi":"10.1016/j.foodcont.2025.111411","DOIUrl":"10.1016/j.foodcont.2025.111411","url":null,"abstract":"<div><div>Accurate classification of rice seeds is important for improving crop yields, optimizing the breeding process and achieving sustainable agricultural production. Hyperspectral imaging technology has demonstrated a wide range of potential applications in seed classification tasks due to its ability to capture both spectral and spatial information. However, most of the existing hyperspectral classification methods focus only on spectral information and ignore the role of spatial features, resulting in limited classification performance. To address this problem, this study proposes a Principal Component Analysis-based Vision Transformer Non-Local Dual Attention Network (PCA-VNDANet). PCA is used for dimensionality reduction to eliminate redundant information, while the model leverages a Vision Transformer (ViT) module to extract spatial features, overcoming the limitations of traditional convolutional neural networks in modeling global dependencies. Additionally, a non-local spectral attention module is introduced to construct a spectral-spatial collaborative attention mechanism, further enhancing classification performance. In addition, the decision-making process of the model is feature visualized using Gradient-weighted Class Activation Mapping (Grad-CAM++) to enhance the interpretability of the model. The experimental results show that PCA-VNDANet achieves a classification accuracy of 94.87 %, which is at least 0.6 % better than the existing comparison methods. Meanwhile, the parameters, model size and FLOPs are 2,969,016, 11.34 MB and 91.89 M respectively. This study provides an efficient and accurate technical means for seed classification based on hyperspectral imaging and shows a broad application prospect in complex agricultural tasks.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111411"},"PeriodicalIF":5.6,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143928306","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":"Shelf-life of iron rich ready-to-eat snacks: Impact of vacuum and modified atmospheric packaging under different storage conditions","authors":"Ashi Khare ,&nbsp;Diptanu De ,&nbsp;Amit Arora","doi":"10.1016/j.foodcont.2025.111407","DOIUrl":"10.1016/j.foodcont.2025.111407","url":null,"abstract":"<div><div>Iron deficiency anemia (IDA) remains a major health issue, particularly in the Indian subcontinent. Despite supplementation and fortification efforts, IDA prevalence remains high, highlighting the potential of ready-to-eat (RTE) iron-rich food formulations to complement existing strategies. This study introduces two RTE formulations - iron-rich nutrition bar and savory chips, developed using traditional, preservative free ingredients. The impact of advance packaging techniques, vacuum packaging (VP) and modified atmosphere packaging with nitrogen flush (MAP-N₂), was evaluated under ambient and accelerated storage conditions, for their effects on the physical, chemical, microbiological, and sensory properties of these snacks. Both packaging methods effectively preserved product quality; however, VP outperformed MAP-N₂ in retaining vitamin-C levels (crucial for enhancing iron bioavailability) and maintaining texture. The vitamin-C to iron molar ratio was consistently maintained at a minimum of 5.4:1, ensuring optimal iron absorption. No significant differences (p ≤ 0.05) were observed in the antioxidant activity, flavonoid content, or peroxide values between the two packaging types. Shelf-life kinetics revealed that VP samples had a significantly longer shelf-life compared to MAP. Under accelerated storage conditions, the products showed minimal microbial growth, indicating their safety for a \"use by\" period of 90 days. This research highlights the potential of preservative-free, nutrient-dense RTE snacks as an affordable and accessible solution to combat IDA. The results underscore the importance of packaging and storage conditions in maintaining the nutritional integrity and safety, positioning such snacks as viable alternatives for improving dietary iron intake and addressing a major nutritional deficiency affecting millions globally.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111407"},"PeriodicalIF":5.6,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143917572","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 near infrared spectroscopy combined with chemometrics to authenticate local cultivar flour content in the production of protected geographical indication “Galician bread”","authors":"M. Pilar España-Fariñas ,&nbsp;Patricia Cazón ,&nbsp;Luis Urquijo-Zamora ,&nbsp;Santiago Pereira-Lorenzo ,&nbsp;María Ángeles Romero-Rodríguez","doi":"10.1016/j.foodcont.2025.111409","DOIUrl":"10.1016/j.foodcont.2025.111409","url":null,"abstract":"<div><div>The Protected Geographical Indication (PGI) “Galician Bread” safeguards the traditional production of Galician wheat bread, recognized for its distinctive quality, which requires the use of at least 25 % flour from the local wheat cultivars ‘Caaveiro’ and ‘Callobre’. The aim of this study was to evaluate the potential of near-infrared spectroscopy (NIR) to ensure the authenticity, through quantitative analysis, of this high-value food product. A total of 160 mixtures samples of local wheat cultivars and commercial flours were prepared, ranging from 0 to 100 % of ‘Caaveiro’ or ‘Callobre’ content. Spectral data, acquired in the range 900–1700 nm, was analyzed with chemometric tools, using principal components analysis (PCA) and partial least squares regression (PLSR). The mathematical models were developed using different preprocessing techniques, with the most effective model employing a combination of de-trending (DT) and multiplicative scatter correction (MSC). The optimal model achieved high predictive accuracy, with a prediction determination coefficient (R²_P) of 0.965, a root mean square error of prediction (RMSEP) of 5.561 % and a residual predictive deviation (RPD) of 5.292. The results demonstrated the effectiveness of NIR combined with chemometrics as a rapid, non-destructive and reliable method for predicting the content of local cultivars in wheat flour. This approach not only supports the authenticity of PGI “Galician Bread” by quantifying the presence of ‘Caaveiro’ or ‘Callobre’ flours in wheat mixtures, but also enables routine quality control and offers a valuable solution for both producers and regulatory bodies to ensure the traceability and integrity of the product.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111409"},"PeriodicalIF":5.6,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143927618","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":"Enhanced storability of fresh walnut kernels with zein/tea polyphenol/apple pectin coatings by layer-by-layer assembly technique","authors":"Wenwen Li ,&nbsp;Wenwen Zhang ,&nbsp;Dengjie Yao ,&nbsp;Muxi Yang ,&nbsp;Beibei Zhang ,&nbsp;Yu Qin ,&nbsp;Delu Ning ,&nbsp;Yongliang Zhuang ,&nbsp;Lirong Li ,&nbsp;Rui Huang","doi":"10.1016/j.foodcont.2025.111405","DOIUrl":"10.1016/j.foodcont.2025.111405","url":null,"abstract":"<div><div>The study utilized zein and apple pectin as matrices with tea polyphenols as functional components to develop three treatment groups for walnut kernels via immersion: a composite zein nanoparticles-pectin coating (composite coating ZNP-P group), multilayer assembled coating pectin-zein nanoparticles-pectin-zein nanoparticles coating (P-ZNP-P-ZNP group), and a sterile water control. After 40 d of cold storage at 4 °C, the P-ZNP-P-ZNP group demonstrated superior preservation effects. Specifically, this group maintained significantly higher moisture content (23.66 %), water activity (0.9750), firmness (3217.81 g), total sweet amino acids (0.83 mg/g), and polyunsaturated fatty acid proportion (53.18 %) compared to control (<em>P</em> &lt; 0.05). Conversely, ΔE (3.77), total viable count (4.08 log CFU/g), lipid oxidation, the response increments of E-nose sensors to sulfide compounds and ammonia/amines, hexanal content (19.27 μg/100g), lipoxygenase activity (13.67 U/g), peroxidase activity (1.71 U/g), and polyphenol oxidase activity (5.11 U/g) were significantly lower than both the ZNP-P group and control. These results indicate that the P-ZNP-P-ZNP multilayer coating creates a gradient barrier that effectively delays physiological metabolism and quality deterioration in walnut kernels, offering a novel technological approach for cold chain preservation.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111405"},"PeriodicalIF":5.6,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143917573","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":"Cross-contamination and antimicrobial resistance in diarrheagenic Escherichia coli and Salmonella spp. from a mixed bovine and swine slaughterhouse","authors":"Lorena Natalino Haber Garcia ,&nbsp;Sthéfany da Cunha Dias ,&nbsp;Leticia Roberta Martins Costa ,&nbsp;Rafaela de Melo Tavares ,&nbsp;Rafaela da Silva Rodrigues ,&nbsp;Monique Ribeiro Tiba-Casas ,&nbsp;Marcus Vinicius Coutinho Cossi ,&nbsp;Luís Augusto Nero ,&nbsp;Ricardo Seiti Yamatogi","doi":"10.1016/j.foodcont.2025.111406","DOIUrl":"10.1016/j.foodcont.2025.111406","url":null,"abstract":"<div><div>Mixed abattoirs, where swine and beef cattle are processed in the same facility, are common in Brazil. This practice can increase the risk of cross-contamination because of the similar slaughter steps used for both species, potentially resulting in contaminated and unsafe final products. This study investigated routes of cross-contamination in a mixed-species slaughterhouse processing both beef cattle and swine. Diarrheagenic <em>Escherichia coli</em> (DEC) and <em>Salmonella</em> were examined at various stages of the slaughter process. Pathotypes, Shiga toxin subtypes, phylogroups, and serogroups O157, O104, and the “big six” were identified in <em>E. coli</em> isolates. <em>Salmonella</em> isolates were screened for eight virulence genes (<em>pefA, spvC, sipA, sopB, sefA, spaN, pagC</em>, and <em>spvB</em>). All isolates were tested for antimicrobial resistance via breakpoint assays against amoxicillin, tetracycline, chloramphenicol, trimethoprim-sulfamethoxazole, ceftiofur, and ciprofloxacin. In total, 597 <em>E. coli</em> isolates were obtained, of which 33 were identified as DEC. Among these, 58 % were classified as Shiga toxin-producing <em>E. coli</em> (STEC), 30 % as enteropathogenic <em>E. coli</em> (EPEC), 6 % as enterohemorrhagic <em>E. coli</em> (EHEC), and 6 % as enterotoxigenic <em>E. coli</em> (ETEC). Of the 21 STEC isolates subjected to polymerase chain reaction for gene detection, 52.4 % harbored <em>stx1</em>, 66.6 % <em>stx2</em>, and 14.3 % both, with <em>stx1a</em>, <em>stx2c</em>, and <em>stx2d</em> being the most frequent subtypes. Phylogroup B1 was the most commonly identified. Seventeen <em>Salmonella</em> isolates—<em>S</em>. Tennessee, S. 4,5,12:i: , and rugose <em>S</em>. <em>enterica</em>—were recovered, with 12 from swine and 5 from cattle. Pulsed-field gel electrophoresis (PFGE) analysis revealed evidence of cross-contamination during swine slaughter (post-bleeding, scalding, and evisceration) and circulation of the same serovars between cattle and swine. These findings indicate that cross-contamination can occur at multiple stages within the slaughterhouse process, particularly in mixed-species facilities where such risks are amplified.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111406"},"PeriodicalIF":5.6,"publicationDate":"2025-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143912284","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":"Bootstrap simulation of the effect of food control inspections on the number of Campylobacter and Salmonella infections and means to increase effectiveness of inspections","authors":"Mikko Kosola ,&nbsp;Annukka Markkula ,&nbsp;Ruska Rimhanen-Finne ,&nbsp;Janne Lundén","doi":"10.1016/j.foodcont.2025.111404","DOIUrl":"10.1016/j.foodcont.2025.111404","url":null,"abstract":"<div><div>Food control inspections are performed to ensure food safety. Inspections have been demonstrated to decrease non-compliance with food safety legislation but quantified knowledge regarding the effect of inspections on the incidence of foodborne illnesses is scarce. We used bootstrap simulation to estimate the effect that changes in the compliance level of food establishments would have on <em>Campylobacter</em> and <em>Salmonella</em> incidences in Finland and examined means to improve the effectiveness of food control inspections.</div><div>We estimated that if the compliance level of food establishments in all 62 food control units in Finland were in the range of the top half of the units, domestic <em>Campylobacter</em> infections would decrease by 12.1 % and <em>Salmonella</em> infections by 12.4 %. We demonstrated that item-specific inspection grades are associated with 1) the non-compliance correction percentage and 2) the percentage of inspections in which certain inspection items—mainly those related to temperature management [cold-stored foodstuffs (ρ = 0.34, p = 0.01), management of shelf life and sale period of product (ρ = 0.27, p = 0.03)] and actions of personnel [hygiene of work practices used by personnel (ρ = 0.43, p = 0.001), work clothes (ρ = 0.33, p = 0.01)]—were inspected. Shorter verbal descriptions of the inspection findings correlated with increased correction of some non-compliances, including non-compliances in chilling, adequacy of the own-check plan, cleanliness of the working utensils and equipment, and reception of foodstuffs. Food control units that experience difficulties in the correction of non-compliances should be supported to increase effectiveness of food control.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111404"},"PeriodicalIF":5.6,"publicationDate":"2025-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143917571","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":"Temperature-compensated reflective microfiber biosensor with molecularly imprinted polymer-enhanced specificity for trace lysozyme concentration detection","authors":"Dandan Sun ,&nbsp;Bowen Yang ,&nbsp;Ze Xu ,&nbsp;Wenwen Wang ,&nbsp;Li Jin ,&nbsp;Guoxin Shi ,&nbsp;Yingkuan Guo ,&nbsp;Jie Ma ,&nbsp;Lili Liang","doi":"10.1016/j.foodcont.2025.111402","DOIUrl":"10.1016/j.foodcont.2025.111402","url":null,"abstract":"<div><div>We present a novel temperature‐compensated reflective optical probe‐based molecularly imprinted polymer (MIP) optical fiber biosensor of functionalized gold nanoparticles (AuNPs) for the specific detection of trace lysozyme. The MIP film is encapsulated on the surface of L‐cysteine‐modified AuNPs by surface imprinting, and the resulting functionalized AuNPs are bound to the optical fiber surface using self‐assembly of polyaniline (PANI), which, after using an elution solution, formed binding sites specific for lysozyme. The strong evanescent field of the reflective optical probe sensor sensed the small refractive index (RI) changes induced by specific binding of MIPs to lysozyme, which are ultimately converted into macroscopic wavelengths in the reflection spectrum of the sensor. The experimental results show that the functionalized AuNPs‐MIP sensor is capable of detecting lysozyme ultra‐sensitively in a concentration range of 0.5 ng/ml to 0.5 mg/ml in a background of phosphate buffer solution (PBS), with a sensitivity of 0.917 nm/(ng/ml) and a limit of detection (LOD) of 0.294 ng/ml. Meanwhile, in the real detection environments represented by egg white, artificial urine and wine, the good responses are also obtained with LOD of 0.414 ng/ml, 0.418 ng/ml and 0.403 ng/ml, respectively. This strategy provides a valuable method for lysozyme detection sensors, and also offers the possibility of future applications in the industries of healthcare, food and so on.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111402"},"PeriodicalIF":5.6,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143912285","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":"Requirements for a food traceability system in a fruit supply chain","authors":"Azhar Cader ,&nbsp;Anton H. Basson ,&nbsp;Karel Kruger ,&nbsp;Nicole C. Taylor","doi":"10.1016/j.foodcont.2025.111403","DOIUrl":"10.1016/j.foodcont.2025.111403","url":null,"abstract":"<div><div>Food traceability systems play a critical role in enabling traceability within fruit supply chains. To develop, implement, and evaluate food traceability systems, a set of system requirements is required. However, requirements published to date mainly comprise more general principles and functional requirements, without including non-functional requirements. Existing requirements also do not reflect the need for adaptability of such systems nor expressly consider data quality. Therefore, this paper develops requirements for a food traceability system in a fruit supply chain, comprising functional requirements and non-functional requirements, that consider data quality as well as adaptability. The set of requirements presented in this paper integrates inputs from stakeholder interviews within a representative fruit supply chain (i.e. the deciduous fruit industry of the Western Cape, South Africa), relevant literature, as well as standards on traceability, data quality, and software and information systems quality. The paper shows that the system requirements address the essential functional requirements of a food traceability system, while also defining non-functional requirements that address adaptability and data quality. In further research and in industry, the system requirements can be used in the development and evaluation of food traceability systems in fruit supply chains.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111403"},"PeriodicalIF":5.6,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143917574","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":"The effect of temperature and microwave radiation on the behavior of pesticides during the drying of cereal grains","authors":"Izabela Hrynko ,&nbsp;Piotr Kaczyński ,&nbsp;Piotr Iwaniuk ,&nbsp;Rafał Konecki ,&nbsp;Magdalena Jankowska ,&nbsp;Ewa Rutkowska ,&nbsp;Andrzej Borusiewicz ,&nbsp;Bayan Toyzhigitova ,&nbsp;Bożena Łozowicka","doi":"10.1016/j.foodcont.2025.111399","DOIUrl":"10.1016/j.foodcont.2025.111399","url":null,"abstract":"<div><div>Final products may contain pesticides used for the protection of cereals. The drying process can either reduce or increase the concentration of pesticides. However, their behavior during grain drying is not fully described in the literature. The objective of this study was to assess the effect of physical factors, i.e. temperature and microwave radiation, on the behavior of pesticides most commonly used for the protection of cereals. Three matrices: spring wheat, winter rye, and spring barley, and six active substances of plant protection products were selected for the study. Field trials were carried out to acquire cereal material. The procedures used twice the recommended dose indicated on the label of the respective product. Four different drying variants were applied. Three of them allowed thorough monitoring of the behavior of pesticides for five successive days; Variant 4 included the effect of a physical factor, namely, microwave radiation. The drying process reduced the residues of six pesticides by 18 %–85 %. The effect of microwave radiation on the reduction of pesticides in cereal grains was the most effective (85 % effectiveness). Deltamethrin was the compound that was reduced the fastest in each process. By contrast, difenoconazole concentrations were the most difficult to reduce. Using statistical analysis, the relationship between the properties of pesticides and the reduction of their concentration in cereals was clarified and showed a strong correlation.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111399"},"PeriodicalIF":5.6,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143927548","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":"Pesticide Residues in Egyptian Olives: Prevalence, Compliance with MRLs, Co-occurrence, and Implications for Consumer Health","authors":"Farag Malhat ,&nbsp;Mohammed Abdel-Megeed ,&nbsp;El-Sayed Saber ,&nbsp;Shokr Abdel Salam Shokr ,&nbsp;Fawzy Eissa","doi":"10.1016/j.foodcont.2025.111389","DOIUrl":"10.1016/j.foodcont.2025.111389","url":null,"abstract":"<div><div>Pesticide residues in olives are a significant concern for consumer safety. This study investigated the presence of 430 pesticide residues in 1,104 olive samples from Egyptian markets using GC-MS/MS and LC-MS/MS. While 55.07% of samples had no detectable residues and 39.13% had residues at or below MRLs, 5.8% exceeded MRLs. Lambda-cyhalothrin, cypermethrin, and chlorpyrifos were the most frequently detected pesticides in 17.57%, 16.12%, and 12.59% of the samples at mean residue levels of 0.019 mg/kg, 0.015 mg/kg, and 0.011 mg/kg, respectively. Of the contaminated samples, 25.27% contained a single pesticide residue, while 19.66% contained multiple residues. Two pesticide residues were found in 11.68% of samples, 3 in 4.53%, 4 in 2.08%, and 5 in 0.82%. The most prevalent pair of co-occurring pesticides was lambda-cyhalothrin and cypermethrin, found in 52 samples. Among three-compound combinations, lambda-cyhalothrin, cypermethrin, and chlorpyrifos were the most common, appearing in 15 samples. Based on the EFSA PRIMo 3.1 model, the chronic risk assessment indicates no health risk to diverse consumer populations from pesticide residues in the analyzed olives. These findings underscore the need for stricter regulations and monitoring of pesticide use in olive production to ensure consumer safety.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111389"},"PeriodicalIF":5.6,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143899709","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}