Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment最新文献

{"title":"Rapid determination of potential mycotoxin-producing fungi contamination in post-harvest blueberries based on near infra-red spectroscopy and enhanced prototypical network.","authors":"Leqing Zhu, Weijie Xia, Lin Xie, Xiangyang Wang, Shuang Gu","doi":"10.1080/19440049.2026.2711948","DOIUrl":"https://doi.org/10.1080/19440049.2026.2711948","url":null,"abstract":"<p><p>Blueberries are susceptible to fungal infection that may lead to mycotoxin contamination. Accurate identification of mycotoxin-producing fungi in blueberries is critical, as processed products derived from mould-contaminated fruits pose significant health risks due to the persistence of mycotoxins. However, classifying fungal diseases in blueberries remains challenging because infections beneath the dark-coloured epidermis are often visually undetectable. Near-infra-red (NIR) spectroscopy presents a promising alternative, as it exhibits distinct absorption characteristics for different fungal pathogens and enables non-contact measurement. This study investigates the use of NIR spectra to classify diseases caused by three mycotoxin-producing fungi: <i>Alternaria alternata</i>, <i>Fusarium fujikuroi</i>, and <i>Penicillium expansum</i>. Blueberry samples were individually inoculated with one of these pathogens or maintained as non-inoculated controls. NIR spectra collected from fruits across two independent harvests were analysed 1-6 days post-inoculation. To address the classification challenge with limited data, this study proposes an enhanced prototypical network to classify blueberry fungal infections, training on the first harvest and validating on the second harvest. A customised convolutional neural network with spatial attention improves feature extraction, while data normalisation and MetaMix augmentation enhance model performance. Through stratified cross-validation, the five-class classifier with 18-shot prototypes achieved an average accuracy of 97.9%, sensitivity of 97.9%, specificity of 99.5%, precision of 98.1% and F1-score of 97.9%. These findings highlight the potential of NIR spectroscopy combined with prototype-based learning for early detection of mycotoxin risks in blueberries.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1-20"},"PeriodicalIF":2.2,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148665594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Occurrence of acrylamide and 4-methylimidazole in roasted and ground coffee and the effect of L-asparaginase treatment of green coffee on their levels.","authors":"David S da Costa, Edna J H Ramirez, Sara R de Carvalho, Patrícia A C Braga, José O Fernandes, Sara C Cunha, Adriana P A Bragotto","doi":"10.1080/19440049.2026.2683670","DOIUrl":"10.1080/19440049.2026.2683670","url":null,"abstract":"<p><p>Acrylamide and 4-methylimidazole (4-MEI) are heat-induced contaminants formed during coffee roasting, raising concerns due to their potential toxicological effects. Considering the limited information about the occurrence of these contaminants in Brazilian coffees as well as the lack of studies on the effect of L-asparaginase treatment on both acrylamide and 4-MEI, this study evaluated (i) acrylamide and 4-MEI levels in 48 commercial roasted ground coffees sold in Campinas, Brazil, and (ii) the effect of L-asparaginase treatment on green <i>Coffea arabica</i> beans prior to roasting. Commercial samples were classified by coffee type (traditional, gourmet, organic, decaffeinated) and roast degree. For enzymatic treatment, three batches of green beans were treated (including steam) with Acrylaway^® L at 5000 ASNU/kg, followed by roasting under controlled conditions. Acrylamide and 4-MEI were quantified by UHPLC-MS/MS and GC-MS, respectively; asparagine and ammonia precursors were measured enzymatically. Moisture content was monitored to ensure roasting consistency. Acrylamide concentrations in commercial coffees varied widely (from < LOD to 207.3 µg/kg) (LOD = 10 µg/kg), with traditional and light roast samples showing the highest levels (<i>p</i> < 0.05). In contrast, 4-MEI was strongly associated with darker roasts and ranged from < LOD to 366.1 µg/kg (LOD = 20 µg/kg). Packaging type had no significant effect on the concentrations of the contaminants. L-asparaginase treatment reduced asparagine by 23.8-34.1%, resulting in acrylamide reduction of 30.4-41.4% in roasted beans. Notably, 4-MEI levels remained unchanged after roasting, indicating that asparagine removal does not affect Maillard-derived imidazole formation pathways. Overall, combining steam pre-treatment with L-asparaginase effectively reduced acrylamide without promoting 4-MEI formation, demonstrating a viable mitigation strategy to enhance the chemical safety of <i>C. arabica</i> coffee while preserving roasting characteristics.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1153-1166"},"PeriodicalIF":2.2,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148166819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of processing steps on pesticide residue reduction in bulgur wheat and rice.","authors":"Mehrnoosh Chaabi, Mette Erecius Poulsen, Aberham Hailu Feyissa, Elena Hakme","doi":"10.1080/19440049.2026.2688180","DOIUrl":"10.1080/19440049.2026.2688180","url":null,"abstract":"<p><p>Pesticide residues in wheat and rice are of particular concern due to the widespread consumption of these staple foods and the associated potential health risks. This study examines how various processing steps, such as washing, soaking, cooking, and drying, affect pesticide residue levels in bulgur wheat (bulgur, processed wheat) and cooked white rice. A multiple linear regression analysis was employed to investigate the effects of these processing steps on pesticide residue levels. The processing parameters for bulgur wheat included: washing, soaking duration (0, 30, or 60 min), cooking time (15, 30, or 45 min), and drying time (0, 60, 120, or 180 min). The processing parameters for rice included: washing, soaking duration (0, 15, or 30 min), and cooking time (10, 15, or 20 min). Most processing methods resulted in some degree of reduction in pesticide residues in wheat, with processing factors (PFs) ranging from 0.10 for pirimicarb-desmethyl to 1.28 for difenoconazole. In contrast, all treatments led to at least some reduction in rice, with PFs ranging from 0.05 for azoxystrobin to 0.74 for metalaxyl. Cooking wheat was identified as an effective step in reducing pesticide residues. In contrast, drying led to an increase in residue levels due to the concentration effect, while washing and soaking had little influence on residue levels in wheat. The effectiveness of washing in removing pesticide residues is highly dependent on the nature and porosity of the grain. Rice processing showed that washing had the greatest impact on reducing pesticide residues, with soaking and cooking also contributing significantly, resulting in the lowest PFs observed for rice.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1167-1181"},"PeriodicalIF":2.2,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148355500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Probabilistic risk assessment of dietary exposure to acrylamide in Korean adolescents (12-18 years) based on KNHANES 2017-2023 data.","authors":"Yong-Sik Yoon, Young-Soo Kim, Eun-In Yang, Soon-Il Yun, Sooah Kim","doi":"10.1080/19440049.2026.2696447","DOIUrl":"10.1080/19440049.2026.2696447","url":null,"abstract":"<p><p>Acrylamide (AA) has raised global health concerns owing to its potential carcinogenic and neurotoxic effects. Adolescents may be highly exposed to AA due to their dietary preferences for processed foods. Limited data are available on AA exposure and associated health risks among Korean adolescents. This study aimed to estimate dietary exposure and characterise the health risks of AA in Korean adolescents (aged 12-18 years) using data from the Korea National Health and Nutrition Examination Survey (KNHANES, 2017-2023). AA concentrations in seven major food groups were highest in French fries and snacks. A probabilistic exposure model using Monte Carlo simulation revealed that the mean estimated daily intake (EDI) was 0.066 μg/kg bw/day, while the 95th percentile (<i>P</i>95) reached 0.429 μg/kg bw/day. Although the mean EDI remained relatively stable between the pre-pandemic (2017-2019) and post-pandemic (2020-2023) periods, the <i>P95</i> increased from 0.423 to 0.437 μg/kg bw/day, suggesting a shift towards higher exposure in high-consuming subgroups. The margin of exposure (MOE) for the mean group was 2,580 for carcinogenicity and 396 for the <i>P95</i> group, indicating relatively greater concern for high-exposure groups. These findings suggest that certain high-consumption adolescents may require targeted risk management and dietary mitigation strategies.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1142-1152"},"PeriodicalIF":2.2,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148400435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Occurrence and persistence of aflatoxins in Moroccan durum wheat under contrasting regional climatic conditions: linking environmental factors, aflatoxigenic genes and processing effects.","authors":"Amine Bousta, Fatima Gaboun, Salma Astati, Aicha Sifou, Imane Wahby, Karim Rabeh, Bouchra Belkadi, Ghizlane Diria, Chouhra Talbi, Naima Mahnine, Hind Chakchak, Mohamed Rahouti, Laila Rhazi","doi":"10.1080/19440049.2026.2690612","DOIUrl":"10.1080/19440049.2026.2690612","url":null,"abstract":"<p><p>The contamination of wheat by aflatoxins, mainly resulting from fungal development during storage, represents a significant public health concern due to their well-documented carcinogenic effects. This study aimed to quantify aflatoxin contamination levels (AFB1, AFB2, AFG1, and AFG2) in <i>Triticum durum</i> wheat samples stored in four regions of Morocco, characterised by climatic conditions ranging from semi-arid to sub-humid. Aflatoxin B₁ (AFB1) was detected in 27% of the analysed samples, with quantifiable concentrations ranging from 0.025 to 20.95 µg/kg. Among the AFB1-contaminated samples, 58% exceeded the regulatory limit. Traces of aflatoxin B₂ (AFB2) and aflatoxin G₂ (AFG2) were also detected in some samples. Aflatoxin occurrence appeared to be associated with regional climatic conditions, with higher contamination levels observed in humid coastal areas than in semi-arid regions. Molecular analysis of wheat samples corroborated the findings obtained by HPLC with fluorescence detection (HPLC-FLD) by revealing the presence of multiple <i>Aspergillus</i> species, including <i>A. flavus</i> (19.4%), <i>A. aflatoxiformans</i> (11.6%), <i>A. versicolor</i> (5.2%), <i>A. nidulans</i> (4.9%), and <i>A. nomius</i> (3.1%). Furthermore, the key genes involved in aflatoxin biosynthesis, <i>aflR</i> and <i>omtA</i>, were detected in all identified aflatoxigenic strains using multiplex PCR. Moreover, AFB1, the most toxic aflatoxin, was consistently detected in bread samples prepared from contaminated wheat grain. Although its concentration decreased by 40% to 70% during the baking process, the toxin remained present at concerning levels, underscoring the persistent health risk associated with aflatoxin contamination. These findings highlight the need for enhanced monitoring and control measures throughout the wheat production and storage chain to mitigate potential health hazards.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1207-1221"},"PeriodicalIF":2.2,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148298770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pomegranate seed powder in bread: effects on acrylamide formation, melanoidin development, antioxidant capacity and sensory quality.","authors":"Gülbin Karagöl, Ece Yalçın Pehlivan, Neslişah Rakıcıoğlu","doi":"10.1080/19440049.2026.2693984","DOIUrl":"10.1080/19440049.2026.2693984","url":null,"abstract":"<p><p>Pomegranate seed powder (PSP), a phenolic-rich by-product of the food industry, was incorporated into white and whole wheat bread formulations to investigate its effects on physicochemical properties and Maillard reaction-related compounds. PSP was added at levels of 2.5%, 5%, 7.5%, and 10%, and the resulting breads were evaluated for proximate composition, acrylamide levels and melanoidin content, antioxidant capacity (QUENCHER-DPPH assay), and sensory attributes. PSP incorporation exhibited a concentration-dependent effect on Maillard reaction products. Acrylamide levels decreased at moderate inclusion levels (5%) compared to the control, whereas higher inclusion levels (≥7.5%) resulted in a relative increase. In contrast, melanoidin content and antioxidant capacity increased progressively with increasing PSP levels, reaching maximum values in whole wheat bread supplemented with 10% PSP (3.15 g/100 g and 8.11 mmol TE/kg, respectively). A consistent association was observed between melanoidin formation and antioxidant capacity across all formulations. Sensory evaluation indicated a gradual decline in acceptability with increasing PSP levels; however, all samples remained above the acceptable threshold. Overall, the findings suggest that moderate PSP incorporation (around 5%) may provide a favourable balance between reduced acrylamide formation and enhanced antioxidant properties, while maintaining acceptable sensory quality.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1247-1262"},"PeriodicalIF":2.2,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148400410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Urinary aflatoxin biomonitoring in the Maule cohort (MAUCO), Chile: population exposure and risk factors.","authors":"Catterina Ferreccio, Liliam Monsalve, Franco Godoy, Sandra Cortés, Claudia Foerster","doi":"10.1080/19440049.2026.2681202","DOIUrl":"10.1080/19440049.2026.2681202","url":null,"abstract":"<p><p>Aflatoxins are carcinogenic metabolites produced by toxigenic <i>Aspergillus</i> species that contaminate foods. This cross-sectional study, nested within the Maule Cohort (MAUCO)-a population-based prospective cohort of 9,462 rural adults aged 38 to 74 years in Molina, Chile-measured urinary aflatoxin M₁ (AFM1), a biomarker of recent aflatoxin B₁ (AFB1) exposure, in 1,000 randomly selected first-morning urine samples collected at baseline (2014-2017) using a validated ELISA kit. Of these, 95 were excluded due to extreme dilution or concentration (creatinine <0.3 or >3 mg/mL), leaving 905 for analysis. Detectable AFM1 was found in 29.2% of samples, with 4% quantifiable at a mean (SD) of 0.44 (±0.09) ng/mL or 0.42 (±0.20) ng/mg creatinine. Using substitution methods in all 905 participants (modified Lower, Medium, and Upper Bound), estimated mean probable daily intakes (PDI) of AFB1 ranged from 1.06 (±1.98) to 5.24 (±3.43) ng/kg BW/day. The margin of exposure for detectable subjects ranged from 243 to 5,856, indicating a public health concern (MOE < 10,000). Adjusted (for age, sex, ethnicity, and education) modified Poisson regression revealed a significant association between urinary AFM1 and consumption of fresh and dried red chilli, with prevalence ratios [PR] of 1.52 (CI95% 1.02-2.26) and 1.93 (1.24-3.00), respectively; current smokers had a PR of 1.40 (1.10-1.78), and those with moderate fatty liver had a PR of 1.41 (1.11-1.81). AFB1 exposure warrants prioritisation in Chilean food safety risk management, along with further education and monitoring of good agricultural practices in chilli production.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1233-1246"},"PeriodicalIF":2.2,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148355429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Number and type of food additives in plant-based vs animal-based products: an analysis of a UK supermarket range.","authors":"Vivienne Alexa Robinson, Elouise Redmayne, Joseph Whittaker","doi":"10.1080/19440049.2026.2673198","DOIUrl":"10.1080/19440049.2026.2673198","url":null,"abstract":"<p><p>Plant-based diets have risen in popularity over the last couple of decades, particularly in developed countries. Food manufacturers have developed plant-based alternative products to meet increased demand and enable consumers to replace animal-based products. Such products often use food additives in their composition. A plant-based product range from a UK supermarket was selected, and products were paired with equivalent animal-based products, resulting in 71 pairs. The number and type of food additives and non-food additive ingredients were classified using the UK Food Standards Agency's list, and differences in number were assessed using the Wilcoxon signed-rank test. Plant-based products had a greater number of food additives, non-food additives, and total ingredients than animal-based products (<i>p</i> < 0.001, <i>r</i> = 0.47, 0.64, 0.67). When products were split into categories, the differences appeared to be concentrated within dairy, meat, and fish alternative products and other savoury items. Plant-based products used a total of 39 different food additives, compared to 31 in animal-based products. To conclude, plant-based vs animal-based products from a UK supermarket had a greater number and variety of food additives and a greater number of non-food additive ingredients. Future research should assess whether these findings hold true across other product ranges and geographical locales.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1113-1126"},"PeriodicalIF":2.2,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148311288","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determination and risk assessment of ptaquiloside from bracken fern in Korea using monitoring data.","authors":"Eunyoung Park, Sangah Shin, Jihyun Lee","doi":"10.1080/19440049.2026.2682988","DOIUrl":"10.1080/19440049.2026.2682988","url":null,"abstract":"<p><p>The bracken fern (BF; <i>Pteridium aquilinum</i>), which is widely consumed in East Asia, is classified as possibly carcinogenic to humans (Group 2B) by the International Agency for Research on Cancer owing to its ptaquiloside (PTA) content. In this study, we developed and validated an LC-MS/MS method for quantifying PTA and its metabolite, pterosin B (PtB), in BF. The method had a detection limit of 0.0084 mg/kg and precision (RSD%) below 3%. Monitoring of regional and commercial products revealed PTA and PtB concentrations of 0.04-506.00 and 16.54-288.36 mg/kg, respectively. Notably, PTA concentrations decreased by up to 72.4% following domestic cooking processes such as boiling and pan-frying. The mean dietary exposure in the total population was estimated at 381.8 ng/kg bw/day. MOE values were within tolerable levels only for mean exposure in specific age groups (3-5, 12-18 and 19-29 years), with the lowest values observed in adults aged 50 years and older. The integration of exposure modelling with cooking reduction factors showed that thermal processing can effectively reduce PTA concentrations and serve as a practical risk-mitigation measure. These findings emphasise the importance of applying appropriate cooking practices to reduce PTA exposure.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1196-1206"},"PeriodicalIF":2.2,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148407875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Histamine risk assessment in Scombridae fish across processing forms and distribution channels: a case study from Nghe An Province, Vietnam.","authors":"Hieu Huy Tran, An Thi Thanh Vu, Thanh Tuan Nguyen, Tu Ngoc Vu, Ly Cong Phung, Dinh Thi Tran, Brian Bedard, Greg Paoli, Hao Thi Hong Le, Son Cao Tran","doi":"10.1080/19440049.2026.2690613","DOIUrl":"10.1080/19440049.2026.2690613","url":null,"abstract":"<p><p>In 2024, four histamine poisoning outbreaks associated with the consumption of Scombridae fish were reported in Vietnam, resulting in more than 400 hospitalisations. In response to these incidents, this study assessed the risk of histamine poisoning associated with the consumption of three Scombridae species, namely narrow - barred Spanish mackerel (<i>Scomberomorus</i> sp.), bullet tuna (<i>Auxis</i> sp.), and Indian mackerel (<i>Rastrelliger</i> sp.), in Nghe An Province, where the highest frequency of recent outbreaks was recorded. Histamine concentrations were determined by LC-MS/MS in 540 samples collected from wet markets/fish landing ports, supermarkets/cold storage facilities, and food service establishments. Overall, histamine concentrations were generally low across the three Scombridae species and distribution channels. The highest concentrations were most often observed in samples from wet markets/fish landing ports, with maximum levels of 63.9, 109, and 411 mg/kg recorded for Spanish mackerel, fresh Indian mackerel, and bullet tuna, respectively. Grilled Indian mackerel from supermarkets was identified as a product category of potential concern, with a higher proportion of samples exceeding 15 mg/kg and a maximum histamine concentration of 319 mg/kg, possibly reflecting variation in raw material quality before heat treatment. As expected, the estimated risks of experiencing histamine poisoning symptoms were relatively low for Spanish mackerel and bullet tuna, at 4-7 cases per million servings and 6-14 cases per 10 million servings, respectively. In contrast, grilled Indian mackerel products had the highest estimated risk, with a probability of 3-6 cases per 10,000 servings. These findings highlight the need to strengthen surveillance of grilled Indian mackerel products and to conduct further studies to identify critical stages in the processing and distribution chains where histamine formation may occur.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1222-1232"},"PeriodicalIF":2.2,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148335355","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}