Food Control最新文献

{"title":"A machine vision-coupled colorimetric electrospun nanofiber film for on-site TVB-N prediction and freshness grading of pork","authors":"Tong Wan,&nbsp;Zhiran Liang,&nbsp;Fei Fan,&nbsp;Jingxuan Qiu,&nbsp;Caiyun Liu,&nbsp;Xin Wang","doi":"10.1016/j.foodcont.2025.111953","DOIUrl":"10.1016/j.foodcont.2025.111953","url":null,"abstract":"<div><div>This study presents a machine vision-coupled colorimetric electrospun nanofiber film for on-site monitoring of pork freshness. The food-grade film, fabricated from polyvinyl alcohol, chitosan, mulberry anthocyanins, and nano-ZnO via electrospinning, enables rapid freshness assessment within 3 min through direct contact with pork surfaces. The optimized film formulation exhibits distinct color transitions from pink to blue during spoilage, corresponding to pH changes in the critical freshness range. By integrating with machine vision and deep learning algorithms, the system achieves simultaneous TVB-N prediction (<em>R</em>² = 0.87) using support vector regression and four-level freshness classification (93 % accuracy) with EfficientNetB0. Validation results demonstrate the system's reliability in real pork samples, with excellent agreement between predicted and reference values. This non-destructive sensing platform operates effectively without requiring complex instrumentation, providing a practical solution for real-time quality monitoring in meat supply chains.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111953"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939326","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":"Drivers, barriers, and strategies of identification technology implementation for wine authentication","authors":"Pengfei Li,&nbsp;Lucrezia Moroni,&nbsp;Mansi Jadhav,&nbsp;Kasper A. Hettinga,&nbsp;Sara W. Erasmus","doi":"10.1016/j.foodcont.2025.111954","DOIUrl":"10.1016/j.foodcont.2025.111954","url":null,"abstract":"<div><div>Wine is prone to food fraud vulnerability due to its intricate supply chain and high price. Identification technologies attached to wine products are considered to contribute to their authenticity. This view has obtained a wide consensus in the wine sector, but not all the products have implemented the identification technologies in business practice. There is a lack of empirical studies on drivers and barriers to identification technology implementation since the perceptions of the wine supply chain actors are unclear. Importantly, how to promote the drivers and mitigate the barriers is still unknown. In this study, the interviews were conducted with grape growers, winemakers, bottlers, and distributors from Italy and India to explore the drivers, barriers, and strategies influencing the implementation of identification technology in two diverse supply chains. The findings show that the drivers for implementing identification technologies are efficient traceability, consumer trust, regulatory compliance, brand enhancement, ease of use, counterfeiting risks, counterfeiting monitoring, and keeping competitive; the barriers include implementation costs, traditional mindset, antiquated production lines, lacking technicians, forged devices, no counterfeiting, low visibility, and unequal returns; the strategies are collaboration enhancement, cost optimization, regulatory support, multi-technology integration, simplified systems, raising awareness, and training programs. The results of this research can improve the identification technology utilities in the Italian and Indian wine sectors to enhance the supply chain integrity.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111954"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939262","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 novel approach to confirm high-pressure processing and enhance traceability of meat products using near-infrared spectroscopy","authors":"Emanuela Zanardi ,&nbsp;Maria Olga Varrà ,&nbsp;Alessandra Negri ,&nbsp;Riccardo Ghidini ,&nbsp;Riccardo Soldesti ,&nbsp;Adriana Ianieri ,&nbsp;Sergio Ghidini","doi":"10.1016/j.foodcont.2025.111946","DOIUrl":"10.1016/j.foodcont.2025.111946","url":null,"abstract":"<div><div>A novel near-infrared (NIR) spectroscopy method was developed to verify high-pressure processing (HPP) in traditional Italian meat products. Dry-cured pressed hams (n = 24), entire hams (n = 20), and salamis (n = 20) were analyzed using a portable NIR instrument before (C), immediately after (T0), and 48 h post-HPP (T48). Orthogonal partial least square discriminant models showed high cross-validation performances (R²X, R²Y, Q² &gt; 0.80), clearly separating C from T (T0+T48) samples of all products. Minor spectral differences observed between T0 and T48 salamis indicated storage-related changes, but these did not compromise the discrimination between C and T samples. The NIR bands most effective in discriminating C from T samples were primarily associated with protein, water, and fat absorption. External validation confirmed the reliability of the method, yielding classification accuracies of 100 % for entire hams, 90.5 % for salamis, and 79.2 % for pressed hams. This optimized approach can enhance traceability and control procedures, upholds food safety standards for HPP-treated meat products, and provides benefits for both the food industry and regulatory authorities.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111946"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145880830","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":"Advances in smart indicators and their integration with sensor systems for foodborne hazard monitoring","authors":"Tamanna Awasthi ,&nbsp;Samandeep Kaur ,&nbsp;Shweta Joshi ,&nbsp;Ravneet Kaur","doi":"10.1016/j.foodcont.2025.111932","DOIUrl":"10.1016/j.foodcont.2025.111932","url":null,"abstract":"<div><div>Ensuring food safety and quality is a major global concern, as foodborne hazards pose a serious threat to public health and contribute to significant economic losses. Although conventional methods are reliable, they are more time-consuming and labour-intensive and are unsuitable for real-time monitoring across complex supply chains. In contrast, recent advancements in smart indicators and sensor technologies offer great potential in assuring food safety by enabling rapid, accurate, and continuous detection of spoilage and contamination. This review provides a comprehensive overview of smart indicators and sensors, and their application in the detection of microbial contamination and chemical hazards. Furthermore, the integration of sensors in food packaging and processing lines has also been explored, highlighting their role in data-driven food safety management. Various smart indicators, such as time-temperature indicators, pH, humidity, and freshness indicators, are examined for their role in the detection of spoilage and quality assurance. The integration of emerging technologies such as nanotechnology and Internet of Things (IoT), smart packaging, and artificial intelligence (AI) with advanced biosensor platforms has also been explored to transform food safety management. Collectively, this review highlights the application of advanced sensor technologies and digital innovations in redefining the future of food safety, promoting transparency, sustainability, and consumer trust across the global food ecosystem.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111932"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145880829","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":"Coupled models for food fraud evaluation of unripe banana flour: Enhanced prediction with XGBoost and variable importance assessed by SHAP","authors":"Paulo H.C. Simões ,&nbsp;Alessandro M.B. Martins ,&nbsp;Marcio F. Oliveira ,&nbsp;Julio Cesar Siqueira ,&nbsp;Aderval S. Luna ,&nbsp;Licarion Pinto","doi":"10.1016/j.foodcont.2025.111936","DOIUrl":"10.1016/j.foodcont.2025.111936","url":null,"abstract":"<div><div>This study proposes a chemometric strategy combining eXtreme Gradient Boosting (XGBoost) and SHAP (SHapley Additive exPlanations) to detect and quantify adulteration in unripe banana flour. Color histograms from digital images of authentic and adulterated samples (with oat, wheat, and corn) were used in a three-step coupled model: (i) binary classification (accuracy: 0.9957), (ii) multiclass classification (accuracy: 0.9931), and (iii) regression (RMSEP: 0.0182–0.0297). Compared with classical models such as PLS, MLR, PLS-DA, and LDA, XGBoost achieved higher accuracy, a wider linear range, and greater robustness. In addition to the XGBoost model, SHAP values provided interpretability by highlighting key color channels, offering a feasible strategy for visualizing variable importance in the XGBoost model. Unlike traditional methods, XGBoost requires minimal preprocessing and enables integration of classification and regression in a unified framework. These results highlight the potential of combining machine learning and explainable artificial intelligence for quality control and food fraud detection, reinforcing its applicability.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111936"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145880824","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":"Chicken freshness detection method based on integrated intelligent indicator film and improved CNN","authors":"Jing He ,&nbsp;Zhipeng Ouyang ,&nbsp;Changfan Zhang ,&nbsp;Danfei Liu","doi":"10.1016/j.foodcont.2025.111860","DOIUrl":"10.1016/j.foodcont.2025.111860","url":null,"abstract":"<div><div>Traditional food expiration labels cannot reflect the real-time freshness status of meat products, leading to food safety risks and economic losses. This study proposes a chicken freshness detection method that integrates intelligent indicator films with an improved convolutional neural network (ESD-YOLOv8). The indicator film design employs UiO-66 and UiO-66-Br metal–organic frameworks (MOFs) as carriers, combined with natural anthocyanins and chitosan-PVA (CS-PVA) biodegradable matrix. The network architecture introduces three key modules: (1) Deformable Attention Enhanced Bottleneck (DAEB) module with deformable attention mechanisms to adaptively adjust receptive fields for precise color gradient detection; (2) Spatial Grouped Attention Fusion Pyramid Module (SGAFPM); (3) Optimized detection head for improved recognition accuracy. This method provides a non-invasive, rapid, and low-cost technical solution for food safety monitoring.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111860"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749057","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":"From farm to fork: Enhancing meat traceability and safety with intelligent packaging","authors":"Lalita Garg ,&nbsp;Sanjay Yadav ,&nbsp;Kamal Kumar ,&nbsp;António Raposo ,&nbsp;Neha Thakur","doi":"10.1016/j.foodcont.2025.111900","DOIUrl":"10.1016/j.foodcont.2025.111900","url":null,"abstract":"<div><div>The increasing global demand for safe and high-quality meat products has led to the development of intelligent packaging solutions that integrate advanced sensors, data carriers, and responsive indicators to ensure quality control, enhance traceability, and minimize waste. This review explores the latest innovations in intelligent packaging, focusing on indicator-based systems that monitor key parameters, such as temperature, pH, humidity, and gas composition. This study critically evaluated the role of smart sensors in mitigating microbial contamination, extending shelf life, and reducing food loss across the supply chain. Special emphasis is placed on sustainable, biodegradable, and eco-friendly packaging materials that align with the global sustainability goals. Additionally, challenges such as cost constraints, sensor stability, and the need for standardized safety regulations are discussed. This study provides insights into the future trajectory of intelligent packaging technologies, emphasizing their potential for transforming the meat industry by improving food security, consumer safety, and environmental sustainability.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111900"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749060","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":"DNA-based detection of milk adulteration in dairy products from the Greek market","authors":"Foteini Roumani ,&nbsp;Maria-Christina Serdari ,&nbsp;Nikolaos S. Thomaidis ,&nbsp;Marilena Dasenaki ,&nbsp;Athina Markou","doi":"10.1016/j.foodcont.2025.111907","DOIUrl":"10.1016/j.foodcont.2025.111907","url":null,"abstract":"<div><div>Milk adulteration, particularly the undeclared addition of cow's milk to higher-value sheep and goat dairy products, poses significant health, economic, and regulatory challenges. Given the central role of small-ruminant dairy production in Greece—one of Europe's largest producers of sheep and goat milk—monitoring authenticity is critical for protecting both consumers and the national agri-food economy. In response to growing global demand and increasing incidents of fraud, this study conducted the first comprehensive survey of milk authenticity in the Greek market using an optimized and validated TD-PCR protocol. Three DNA extraction kits were evaluated using spiked cheese and yogurt samples, with the automated Maxwell RSC system (Promega) showing the highest recovery efficiency and minimal contamination risk. The TD-PCR method achieved high sensitivity, with a limit of detection as low as 1 % cow DNA in yogurt and up to 5 % in cheese matrices. Analysis of 74 commercial dairy products revealed widespread adulteration, particularly in goat yogurts (40 %) and cheeses (40 %), as well as in three kefirs and several mixed and whey-based cheeses. Notably, only 7 out of 17 feta samples contained detectable goat DNA, suggesting possible mislabeling. Overall, the developed approach provides a robust and scalable molecular tool for routine authenticity testing, supporting regulatory enforcement, fair trade, and consumer confidence in Greek dairy products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111907"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749544","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":"Risk ranking of toxic trace elements in animal- and plant-based protein sources under dietary protein transition scenarios","authors":"Sofie Schryvers ,&nbsp;Gijs Du Laing ,&nbsp;Carl Lachat ,&nbsp;Liesbeth Jacxsens","doi":"10.1016/j.foodcont.2026.111958","DOIUrl":"10.1016/j.foodcont.2026.111958","url":null,"abstract":"<div><div>Plant-based meat and dairy alternatives (PBMA and PBDA) are becoming increasingly important in EU diets. However, the raw materials from which these products are derived, are susceptible to the uptake and accumulation of toxic trace elements. We present a methodology to identify potentially emerging food safety risks, by simulating a dietary transition from diets rich in animal-based foods to dietary patterns featuring PBMA and PBDA in Europe. The levels of toxic trace elements in meat and meat products, milk, PBMA and PBDA were estimated by aggregating occurrence data from multiple sources, including scientific literature and official monitoring data from EU countries, available in EFSA's Knowledge Junction. Food safety risks of toxic trace elements were assessed and ranked, using a substitution modelling approach, considering the contribution of both animal (milk and meat) and plant sources (PBDA and PBMA) to the exposure. Dietary exposure to Cd, Al, Ni, iAs, and Cr would increase when substituting meat and milk with plant-based alternatives. Scenario analyses demonstrate that iAs in rice-based drinks and Pb in both PBMA and PBDA, based on a variety of protein sources, present a potential public health concern. These outcomes indicate that food safety governance systems need to adapt to a changing market situation, where the importance of plant-based alternative foods continues to grow, and that risk assessments should consider changing diet trends, to ensure adequate consumer protection. Furthermore, consumers should be encouraged to diversify their plant-based protein intake to mitigate potential food safety risks.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111958"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973082","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":"Hurdle strategies based on high-pressure processing, ultrasonication and pulsed electric field for shelf life extension of refrigerated Asian green mussel","authors":"Suriya Palamae ,&nbsp;Natchaphol Buamard ,&nbsp;Watcharapol Suyapoh ,&nbsp;Bin Zhang ,&nbsp;Yu Fu ,&nbsp;Hui Hong ,&nbsp;Soottawat Benjakul","doi":"10.1016/j.foodcont.2025.111934","DOIUrl":"10.1016/j.foodcont.2025.111934","url":null,"abstract":"<div><div>Asian green mussel (<em>Perna viridis</em>) is prone to spoilage and has short shelf life, in which the effective preservation method is required to ensure quality and safety. Efficacy of ultrasonication (US), pulsed electric field (PEF), and high-pressure processing (HPP), individually and in combination, on microbial safety, structural integrity, and storage stability of Asian green mussels was investigated. US and PEF alone partially reduced spoilage and pathogenic bacteria, whereas HPP, US + HPP, and PEF + HPP could decrease bacterial count to be below detection limit (&lt;2 log CFU/g) and effectively extended the shelf life. Histological analysis revealed cavitation-induced vacuolar degeneration and tissue gaps by US, whereas electroporation-mediated microstructural damage was induced by PEF. Protein denaturation with collagen filament disruption was augmented after HPP. These changes affected texture profile, where HPP and combination treatments increased firmness, compared to US or PEF alone. During refrigerated storage, untreated mussels were deteriorated by day 6; HPP and US + HPP maintained quality until day 9, and PEF + HPP extended shelf life up to day 12. The pH remained stable, and total volatile basic nitrogen content increased gradually in hurdle-treated samples. Volatile organic compound profiling identified 34 compounds in the spoiled control, whereas hurdle treatments reduced off-flavors and preserved desirable aromas. 16S rRNA sequencing revealed dynamic bacterial shifts. Fresh mussels harbored <em>Moraxellaceae</em> and <em>Pseudomonadaceae</em>, whereas untreated samples at day 6 were dominated by <em>Vibrionaceae</em>. Hurdle treatments suppressed spoilage bacteria and promoted the growth of lactic acid bacteria. Overall, PEF + HPP represented the effective hurdle strategies for producing safe, high-quality, ready-to-cook mussels with prolonged shelf life.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111934"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837626","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}