Food Control最新文献

{"title":"Treatment of table olives with 1-methylcyclopropene, heat shock, and dimethyl dicarbonate impacts the microbial fermentation profile and composition of the fruit biofilm","authors":"Elio López-García,&nbsp;Antonio Benítez-Cabello,&nbsp;Francisco Rodríguez-Gómez,&nbsp;Virginia Martín-Arranz,&nbsp;Verónica Romero-Gil,&nbsp;Francisco Noé Arroyo-López,&nbsp;Antonio Garrido-Fernández","doi":"10.1016/j.foodcont.2024.111021","DOIUrl":"10.1016/j.foodcont.2024.111021","url":null,"abstract":"<div><div>In this study, we used an experimental design to assess the influence of 1-methylcyclopropene (1-MCP), a mild heat shock, and dimethyl dicarbonate (DMDC) on microbial evolution in brines and the biofilm composition of Spanish-style and naturally fermented table olives. Data were statistically analyzed using classical and compositional data analysis (CoDA). In the brines, the natural processing style raised the presence of yeast/fungi, while heat shock increased the populations of lactic acid bacteria populations. The interaction among heat shock, natural fermentation, and DMDC favored the survival of Enterobacteriaceae<em>.</em> Concerning biofilms, the metataxonomic analysis showed that the five most frequently detected bacterial genera were <em>Lactiplantibacillus</em> (66.79%), <em>Secundilactobacillus</em> (15.12%), <em>Pediococcus</em> (7.50%), <em>Marinilactibacillus</em> (4.92%), and <em>Enterobacter</em> (3.88%), while most common fungal genera were <em>Saccharomyces</em> (63.13%), <em>Bannoa</em> (11.49%), <em>Candida</em> (8.34%), <em>Wickerhamomyces</em> (4.15%), and <em>Kluyveromyces</em> (2.04%). Treatments also affected microbial diversity in biofilms. Adding DMDC significantly reduced the number of bacterial taxa compared to untreated olives. Additionally, the Spanish-style processing resulted in lower bacterial diversity. In contrast, fungi displayed an opposite trend, with the highest similarity found in naturally processed olives. CoDA revealed that the bacterial genera <em>Marinilactibacillus</em> and <em>Lactiplantibacillus</em> were characteristic of Spanish-style olives, while <em>Secundilactobacillus</em> and <em>Pediococcus</em> were associated with naturally processed olives. For fungi, <em>Saccharomyces</em> was related to both Spanish-style and naturally processed olives. The results indicate that the treatments influenced bacterial and fungal populations in brines and olive biofilms and their relationships. These effects may help modulate/control the microbial evolution during olive fermentation.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111021"},"PeriodicalIF":5.6,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662418","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":"Microwave-assisted microscale acid decomposition for determination of essential elements in processed meats by MIP OES","authors":"Ana Claudia B. Luckow,&nbsp;Yasmin R. Bloedorn,&nbsp;Daisa H. Bonemann,&nbsp;Sabrina H. Scherdien,&nbsp;Charlie G. Gomes,&nbsp;Emanoelli R. Lopes,&nbsp;Anderson S. Ribeiro,&nbsp;Adriane M. Nunes","doi":"10.1016/j.foodcont.2024.110977","DOIUrl":"10.1016/j.foodcont.2024.110977","url":null,"abstract":"<div><div>In this work, a method of acid micro decomposition using a domestic microwave was proposed, which has low acquisition cost and easy operation. The objective was to determine Ca, Cu, Fe, K, Mg, Na and Zn in processed meat samples using the Microwave-Induced Plasma Optical Emission Spectrometry (MIP OES) technique. To increase the analytical frequency, a power mapping was carried out inside the microwave, allowing the decomposition of 6 samples simultaneously. The optimized method consisted of weighing 40 mg of the sample in PTFE tubes and adding 400 μL of concentrated HNO₃. The tubes were sealed and placed inside the domestic microwave in previously evaluated positions according to the power distribution inside and subjected to radiation for 3 min at power level 7 (equivalent to 440 W). Then, the resulting solution was diluted to 5 mL with deionized water. The method showed good linearity (R² &gt; 0.99) for all analytes. The detection limit of the method was 0.27, 0.17, 0.33, 0.13, 0.59, 0.86 and 0.25 mg kg⁻¹ for Ca, Cu, Fe, K, Mg, Na and Zn, respectively. Accuracy was evaluated using certified reference materials, Meat Homogenate (NIST - 1546) for Ca, K, Mg and Na, obtaining agreement of 81–118%, and TORT-2 (NRC - CNRC) for Cu, Fe, and Zn, with agreement of 86–103% with certified values. The optimized method was applied to samples of sausage, pate, frozen hamburger, breaded steak, salami, mortadella, ham and turkey breast.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 110977"},"PeriodicalIF":5.6,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702412","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 relationship of food safety culture elements: A serial mediation model","authors":"Diogo Thimoteo da Cunha ,&nbsp;Carolina Bottini Prates ,&nbsp;Isabela Gomes Canuto ,&nbsp;Elke Stedefeldt ,&nbsp;Pieternel Arianne Luning ,&nbsp;Laís Mariano Zanin","doi":"10.1016/j.foodcont.2024.111022","DOIUrl":"10.1016/j.foodcont.2024.111022","url":null,"abstract":"<div><div>Nowadays, food safety culture (FS-culture) is widely acknowledged as a critical factor influencing food safety outcomes, prompting extensive research in this domain. Although previous studies have explored the elements and benefits of FS-culture, limited attention has been given to the relationship among these elements. This study aims to address this gap by examining the mediating role of communication, management systems and processes, and the work environment in the relationship between leadership and commitment - two key elements of FS-culture. A serial mediation model was tested using data from 471 food handlers across 37 Brazilian food service establishments. FS-culture was assessed using a self-administered questionnaire comprising 31 indicators, which evaluated five core elements: 1) leadership, 2) communication, 3) management systems and processes, 4) environment, and 5) commitment. Mediation analysis was conducted using PROCESS macro. The results suggest that leadership indirectly influences commitment and its effect is mediated through a sequential process involving communication, management systems and processes, and the work environment. Commitment is positively and directly affected by communication, management systems and processes, and the work environment. The serial mediation model illustrates the relationship between the investigated FS-culture elements, underscoring the importance of a holistic approach to fostering a strong FS-culture. Interventions aimed at improving FS-culture should prioritise leadership development, enhance communication strategies, implement robust management systems and processes, and cultivate a supportive work environment. Future research is warranted to explore the generalisability of these findings across diverse cultural and organisational contexts, providing a broader understanding of the mechanisms driving FS-culture in various settings.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111022"},"PeriodicalIF":5.6,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662413","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":"Rapid and noncontact identification of soybean flour in edible insect using NIR spectral imager: A case study in Protaetia brevitarsis seulensis powder","authors":"Reza Adhitama Putra Hernanda ,&nbsp;Juntae Kim ,&nbsp;Mohammad Akbar Faqeerzada ,&nbsp;Hanim Zuhrotul Amanah ,&nbsp;Byoung-Kwan Cho ,&nbsp;Moon S. Kim ,&nbsp;Insuck Baek ,&nbsp;Hoonsoo Lee","doi":"10.1016/j.foodcont.2024.111019","DOIUrl":"10.1016/j.foodcont.2024.111019","url":null,"abstract":"<div><div>Edible insects are notably considered novel foods with high amounts of protein, making them valuable. There are still no reported cases of edible insect adulteration, but there is a potential issue as valuable products, particularly during supply chains. This work demonstrated the feasibility of near-infrared hyperspectral imaging (NIR-HSI), ranging from 1000 nm to 2100 nm, for rapid and nondestructive identification of soybean flour in <em>Protaetia brevitarsis seulensis</em> (PBS) powder. Three different approaches to soybean flour detection were realized by using an extended principal component analysis (PCA), data-driven-soft independent modelling of class analogy (DD-SIMCA), and regression algorithms, namely partial least squares regression (PLSR) and one-dimensional convolutional neural networks (1D-CNN). Our study demonstrated that extended PCA for soybean flour pixel identification showed a poor linear correlation (R² = 0.835) and the error (RMSE = 12.39%) between the identified soybean flour pixel and its actual concentrations. By employing DD-SIMCA, 100% accuracy was achieved, allowing the superior performance of one-class classification method. In conjunction with regression methods, 1D-CNN with the Savitzky-Golay first derivative (SG1) spectra generated the optimum prediction accuracy, indicated by an R²_P of 0.99, an RMSEP of 1.15%, and an RPD of 12.92. Furthermore, a chemical image derived from the 1D-CNN showed a clear visualization of adulterated PBS. Finally, NIR-HSI optimized with a 1D-CNN model could be a promising technique for the identification of soybean flour in PBS powder in a nondestructive manner.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111019"},"PeriodicalIF":5.6,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662343","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 steam-sanitizer strategies for eliminating Listeria biofilms on food-contact surfaces","authors":"Zi Hua ,&nbsp;Frank Younce ,&nbsp;Barbara Rasco ,&nbsp;Dojin Ryu ,&nbsp;Juming Tang ,&nbsp;Mei-Jun Zhu","doi":"10.1016/j.foodcont.2024.111020","DOIUrl":"10.1016/j.foodcont.2024.111020","url":null,"abstract":"<div><div>Food processing equipment contaminated with <em>Listeria monocytogenes</em> is a major cause of listeriosis outbreaks implicated in various fresh produce, highlighting the need for effective surface sanitization strategies to eliminate this pathogen from food-contact surfaces. This study evaluated the effectiveness of steam treatments at temperatures ranging from 100 to 142 °C, with or without chemical sanitizers, against <em>L</em><em>isteria</em> <em>innocua</em> (a surrogate for <em>L. monocytogenes</em>) biofilms on stainless steel (SS), polyester (PET), and rubber surfaces. Seven-day-old <em>L. innocua</em> biofilms on these surfaces were subjected to short-time steam treatments at 100, 125, and 142 °C, either alone or in combination with 10 ppm peroxyacetic acid (PAA) or quaternary ammonium compound (QAC). Culturable <em>L.</em> <em>innocua</em> cells were then detached and enumerated. Results showed that steam treatments exhibited quick killing efficacy during the come-up time (CUT, 8–12 s), regardless of steam temperatures or surface materials. For example, steam CUT at 100–142 °C led to reductions of culturable <em>L. innocua</em> by 3.0–4.2 log₁₀ CFU/coupon on SS, 2.5–2.9 log₁₀ CFU/coupon on PET, and 2.4–2.8 log₁₀ CFU/coupon on rubber, respectively. However, killing rates decreased beyond the CUT and with extended steam exposure, showing more pronounced survival tails on PET and rubber compared to SS. To enhance the eradication of <em>L. innocua</em> biofilms, PAA or QAC at 10 ppm was applied for 1 min, followed by a short (CUT + 6 s) steam treatment at 125 °C, which resulted in ≥4.9 log₁₀ CFU/coupon reductions of culturable <em>L. innocua</em> on all surfaces. Rubber surfaces showed the greatest resistance to these hurdle treatments compared to SS and PET. The findings from this study provide effective surface sanitization strategies for the food industry to control <em>L. monocytogenes</em> in processing facilities.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111020"},"PeriodicalIF":5.6,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662347","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":"Multi-residue analytical method development and dietary exposure risk assessment of 345 pesticides in mango by LC-Q-TOF/MS","authors":"Xingqiang Wu ,&nbsp;Jianxun Li ,&nbsp;Jing Wei ,&nbsp;Kaixuan Tong ,&nbsp;Yujie Xie ,&nbsp;Qiaoying Chang ,&nbsp;Xiaoxuan Yu ,&nbsp;Bei Li ,&nbsp;Meiling Lu ,&nbsp;Chunlin Fan ,&nbsp;Hui Chen","doi":"10.1016/j.foodcont.2024.111016","DOIUrl":"10.1016/j.foodcont.2024.111016","url":null,"abstract":"<div><div>Mango is attracting increasing global attention for its superior flavor and nutritional benefits. However, the use of pesticides has resulted in a threat to its quality, safety, and human health due to their inevitable residue. There is an urgent need for advanced technologies that can efficiently and sensitively analyze a wide range of pesticides. In this study, a high-throughput screening and quantification method for 345 pesticides in mango was established by applying a modified QuEChERS method combined with liquid chromatography-quadrupole-time-of-flight mass spectrometry (LC-Q-TOF/MS). A response surface methodology (RSM) optimized the critical parameters for extracting various pesticides in 1% acetic acid-acetonitrile (<em>v/v</em>) using MgSO₄, PSA, C₁₈, and GCB as the adsorbents. The proposed method was successfully validated and applied to the quantitative detection of pesticide residues in 73 mango samples from Hainan. The study found pesticide residues in 95.9% of mango samples, of which 3 samples had residue concentrations in excess of the Chinese maximum residue limit. A total of 24 pesticides were detected, with detection percentages ranging from 1.4% (Thiabendazole) to 41.1% (Pyraclostrobin). Considering the possible health risks related to pesticide residues, risk assessment of human exposure to pesticides via intake of mango was evaluated. The acute and chronic dietary exposure risks related to pesticide residues in mango were accepted. In conclusion, this study provides a powerful platform for monitoring multiple pesticides in mango. First, it can promote the rational use of pesticides, and second, it can help consumers to assess the risk of dietary exposure to pesticide residues.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"170 ","pages":"Article 111016"},"PeriodicalIF":5.6,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142704357","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":"Quantitative lipidomics reveals the effects of roasting degree on arabica coffee beans lipid profiles","authors":"Xiaoyuan Wang ,&nbsp;Chenxi Quan ,&nbsp;Xiaoqiong Liu ,&nbsp;Yanbing Wang ,&nbsp;Xuehui Bai ,&nbsp;Yong Li ,&nbsp;Xiaogang Liu","doi":"10.1016/j.foodcont.2024.111015","DOIUrl":"10.1016/j.foodcont.2024.111015","url":null,"abstract":"<div><div>Lipids in coffee beans undergo morphological changes and migration during the roasting process, but the impact of roasting intensity on lipid profiles remains unclear. The lipidomics characteristics of coffee beans with different degrees of roasting (unroasted green beans, light roast, medium roast, and dark roast) were compared using ultra performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS). A total of 571 lipid metabolites were identified, encompassing 25 species of fatty acyls (FA), 142 species of glycerophospholipids (GP) across 12 subclasses, 42 species of sphingolipids (SP) across four subclasses, 360 species of glycerolipids (GL) across ten subclasses, and two species of prenol lipids (PR). GL content was found to be the highest, followed by FA and GP. Through multivariate analysis, 160 lipids were identified that exhibited significant differences among beans with different degrees of roasting. GP content was significantly influenced by the degree of roasting (<em>p</em> &lt; 0.05), with diverse dynamic evolution observed through K-means cluster analysis. These findings have important implications for understanding lipid transformation and its effect on the flavor profile during coffee roasting.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111015"},"PeriodicalIF":5.6,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662416","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":"Intense light pulses in combination with lemongrass essential oil in vapor phase to inactivate Salmonella Typhimurium on sunflower and quinoa seeds","authors":"Fatima Reyes-Jurado ,&nbsp;Diana Paulina Sucar-Escamilla ,&nbsp;Margarita Etchegaray-Bello ,&nbsp;Raul Ávila-Sosa ,&nbsp;Aurelio López-Malo ,&nbsp;Emma Mani-López ,&nbsp;Enrique Palou","doi":"10.1016/j.foodcont.2024.111004","DOIUrl":"10.1016/j.foodcont.2024.111004","url":null,"abstract":"<div><div>The response of <em>Salmonella</em> Typhimurium to combined treatment involving intense light pulses (ILP) and exposure to different concentrations of lemongrass (<em>Cymbopogon citratus</em>) essential oil (LEO) in vapor phase was assessed on sunflower and quinoa seeds. Microbiological analyses were performed by inoculating sunflower and quinoa seeds with <em>S.</em> Typhimurium (10⁶ CFU/g) and counting microbial populations pre- and post-processing. Moisture content, peroxide value, color, and sensory evaluation were performed for the best ILP + LEO treatments in terms of log reductions of inoculated <em>Salmonella</em>. For ILP treatments, <em>S</em>. Typhimurium was significantly (p &lt; 0.05) reduced on both inoculated seeds since 3.0 and 2.3 log-cycle reductions were achieved with 12 s treatment (16.20 J/cm²) on sunflower and quinoa, respectively. Subsequently, seeds with the surviving populations of <em>S</em>. Typhimurium were exposed to LEO vapor phase. They were inactivated by ∼3 log with a 360 μl LEO/L_air. The Weibull model accurately described data from <em>S</em>. Typhimurium inactivation during ILP treatments (R² &gt; 0.96, RSME &lt;0.28). Seeds treated with 16.2 J/cm² ILP had similar physicochemical and sensory properties to untreated ones; however, ILP + LEO impacted the seeds’ odor. Combining ILP treatment and LEO in the vapor phase resulted in an innovative alternative to increase microbial inactivation in seeds.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111004"},"PeriodicalIF":5.6,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662469","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 rapid and solid sampling colorimetric sensor of Hg in food based on thermo-release coupled with Au nanozyme trap","authors":"Weiwei Chai ,&nbsp;Tengpeng Liu ,&nbsp;Xudong Huang ,&nbsp;Qianli He ,&nbsp;Xue Li ,&nbsp;Jixin Liu ,&nbsp;Xuefei Mao","doi":"10.1016/j.foodcont.2024.111014","DOIUrl":"10.1016/j.foodcont.2024.111014","url":null,"abstract":"<div><div>Considering complicated matrices, solid sampling analysis of heavy metals in food is almost impossible for ionic nanocolorimetric methods. Here, a novel approach is proposed to fulfill Hg analysis in solid sample based on Au nanozyme colorimetry following thermo-release (TR) and gas phase enrichment (GPE). Gold nanozyme was synthesized to both enable Hg trapping and nanozyme reaction. Furthermore, the presence of Hg⁰ enhances the POD activity of Au nanozymes and thereby oxidizes TMB under H₂O₂, resulting in color change to blue. The method LOD₃₇₀ for Hg reached 6 μg/kg in 200 mg rice sample with a good linearity (<em>R</em>^<em>2</em> &gt; 0.995); the analysis time was less than 25 min excluding digestion or extraction. Mg²⁺, Fe³⁺, and Cr⁻ interference was effectively eliminated <em>via</em> thermo-release, GPE and AuNPs amalgamation. It was for the first time rapid and colorimetric detection of Hg in solid sample was achieved for nanozyme, holding a great potential for visualized elemental detection in food.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111014"},"PeriodicalIF":5.6,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662466","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":"Target-promoted catalytic DNA molecular circuit network coupled with endonuclease amplification for sensitive and label-free electrochemical aptamer antibiotic assay","authors":"Daxiu Li ,&nbsp;Huahui Gao ,&nbsp;Yuhao Li ,&nbsp;Ruo Yuan ,&nbsp;Yun Xiang","doi":"10.1016/j.foodcont.2024.111007","DOIUrl":"10.1016/j.foodcont.2024.111007","url":null,"abstract":"<div><div>Sarafloxacin (SAR) is a common antibiotic that accumulates in animal tissues, which potentially poses health risks to humans via ingestion. Sensitive detection of SAR in animal-derived foods is therefore critical. Traditional SAR detection methods based on HPLC or antibody immunoassays encounter the limitations of cost, sensitivity and operational simplicity. In this study, with the design of a new DNAzyme/catalytic hairpin assembly (CHA) molecular circuit network coupled with endonuclease amplification, we developed an electrochemical aptamer (AP) biosensor with high sensitivity for label-free SAR detection in milk. The sensor functions by specific binding of SAR to APs, which release DNAzyme sequences to initiate the catalytic DNAzyme/CHA molecular circuit network amplification for forming many ssDNAs and dsDNA duplexes. These sequences further hybridize with hairpin signal probes on sensor electrode to create favorable nicking sites for endonuclease, which cleaves hairpin signal probes to liberate lots of G-quadruplex strands to complex with and capture hemin. Subsequent hemin reduction by electrochemistry thus results in dramatically enhanced currents to achieve label-free detection of SAR in linear range between 10 pM and 80 nM with detection limit of 1.62 pM. Our sensor also shows satisfactory reproducibility, repeatability and stability, demonstrates high selectivity for the target SAR against other interfering antibiotics, e.g., norfloxacin, penicillin and gentamicin and can realize detection of low concentrations of SAR in diluted complex milk and human serum samples, thereby underscoring its promises for convenient and sensitive assay of different trace antibiotics.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111007"},"PeriodicalIF":5.6,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662411","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}