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Assessment of the information to consumers on insects-based products (Novel Food) sold by e-commerce in the light of the EU legislation: When labelling compliance becomes a matter of accuracy. Food Control (IF 6.0) Pub Date : 2024-03-15 Gabriele Spatol, Alice Giusti, Simone Mancini, Lara Tinacci, Roberta Nuvoloni, Filippo Fratini, Francesco Di Iacovo, Andrea Armani
Edible insects are an alternative protein source with environmental, social and health benefits. Insect-based products (IBPs), considered as Novel Foods by the EU legislation, are mainly sold on the EU market through e-commerce. In this study, the current situation of the EU IBPs e-commerce was characterized by i) identifying Food Business Operators involved in the selling and ii) assessing the IBPs'
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Development and validation of a targeted mass spectrometry method for the quantification of milk protein allergens in multiple complex food matrices using matrix-independent calibration Food Control (IF 6.0) Pub Date : 2024-03-14 Bini Ramachandran, Melanie L. Downs
Quantitative detection of food allergens is crucial in assessing the risk of allergic responses in susceptible individuals and ensuring regulatory compliance. Targeted mass spectrometry methods provide an opportunity to analyze allergens from complex, processed food matrices. However, probable interferences of diverse food matrices mandates preparation of matrix-matched calibration curves, challenging
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The efficacy of non-equilibrium dialectric barrier discharge in air on the elimination of phytopathogenic fungi from wooden surface Food Control (IF 6.0) Pub Date : 2024-03-14 Irena Maliszewska, Daria Nowinski, Jiří Fujera, Garima Arora, Milan Šimek, Tomasz Czapka
Despite the use of modern transport and storage techniques, post-harvest losses of fruit and vegetables due to diseases are a major global problem. Therefore, it is necessary to stop or prevent the development of infectious diseases at all stages of plant production. In response to this problem, we proposed an atmospheric plasma with a dielectric barrier discharge (DBD) in air as a biocidal technique
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The effect of water activity on thermal resistance of Salmonella in chocolate products with different fat contents Food Control (IF 6.0) Pub Date : 2024-03-13 Sicheng Sun, Ren Yang, Yucen Xie, Mei-Jun Zhu, Shyam Sablani, Juming Tang
Several instances of outbreaks have been documented in association with chocolates. Conching, an important chocolate manufacturing step, may be designed for control of if proper product temperature is maintained for sufficient time. A better understanding of inactivation kinetics of in different chocolate products is, however, highly desirable in evaluating the effectiveness of an existing conching
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Enhancement of riboflavin-mediated photodynamic inactivation against Salmonella on tuna fillets coupled with slightly basic electrolyzed water Food Control (IF 6.0) Pub Date : 2024-03-12 Jing Jing Wang, Tiantian He, Huihui Li, Hao Dong, Yang Liu, Qiaohui Zeng, Yong Zhao
This study aimed to develop an efficient PDI system to kill in solution or on tuna fillets under 455 nm blue light-emitting diodes (LED) irradiation, by selecting slightly basic electrolyzed water (SBEW) as the solvent. Results showed that the solvent of SBEW increased the solubility of riboflavin, and notably strengthened the production of ROS compared to normal saline solution. On this basis, the
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Technology processing strategies to reduce the Acrylamide formation in wheat-based bakery products and future prospects; A review Food Control (IF 6.0) Pub Date : 2024-03-12 Veeranna Hitlamani, Aashitosh A. Inamdar
Acrylamide (AA) is a hazardous chemical in various foods, including wheat-based products consumed globally. As AA has been linked to toxicity, reducing its levels in bread and other popular foods is crucial for risk management and safeguarding human health. Recent advancements in science and technology present an opportunity to collaborate and test novel ideas to address this issue on an industrial
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Addition of selected cereal grains as non-dairy ingredients to dairy products: A microbiological risk assessment approach Food Control (IF 6.0) Pub Date : 2024-03-12 Fitry Fatima, Indra Pramularsih, Emmanuel O. Kyere, Denise Lindsay, Grant Abernethy, Simone Laing, Steve Flint
The addition of cereal grains to dairy products in the dairy industry has the potential to contaminate final products with pathogenic and spoilage microorganisms. In this study, the microbial risks involved in the addition of cereal grains to dairy products with low, intermediate, and high-water activity/moisture content were assessed using a semi-quantitative risk assessment method.
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Fabrication of a label-free electrochemical immunosensor by functionalized nanofiber membrane for the ultrasensitive detection of quinalphos Food Control (IF 6.0) Pub Date : 2024-03-12 Jian-cheng Hu, Peng Wen, Yu Wang, Jin-yi Yang, Zhi-li Xiao, Zhen-lin Xu, Yu-dong Shen, Hong Wang, Bruce D. Hammock
The accumulation of quinalphos pesticide in agricultural products have detrimental effects to human body and environment, hence, an efficient and sensitive detection approach is desirable. In this study, a label-free electrochemical immunosensor based on the directly immobilizing nanobody onto functionalized polyvinyl alcohol/gelatin-gold nanoparticles nanofiber membrane (PVA/G-AuNPs NFM) was fabricated
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Determination of ochratoxin A in brown rice through a rapid, straightforward strategy based on FaTEx coupled with high-performance liquid chromatography–fluorescence detection Food Control (IF 6.0) Pub Date : 2024-03-12 Li-An Wang, Te-An Kung
Ochratoxin A is a mycotoxin commonly found in cereals. In this study, a rapid and straightforward method was developed for measuring trace concentrations of ochratoxin A in brown rice; the method combines the fast toxin extraction (FaTEx) technique with high-performance liquid chromatography–fluorescence detection. The proposed method was validated and exhibited high performance and satisfactory accuracy
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Enzymatic detection of histamine: Applications, challenges, and improvement potential through biocatalyst engineering Food Control (IF 6.0) Pub Date : 2024-03-11 Karen Rodríguez-Núñez, Marcela Serey, María-José Pastén, Claudia Bernal, Yunus Ensari, Mehdi D. Davari, Ronny Martinez
Histamine is a biogenic amine that can cause food poisoning in an increasing fraction of the population. Histamine detection and quantification are crucial for evaluating the freshness of food products and informing histamine-sensitive consumers regarding histamine concentration in fermented or processed food products. Several analytical methods exist for quantifying histamine from food samples, most
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Mechanisms of colloid removal from polydimethylsiloxane (PDMS) surfaces during washing: Implications for enhanced produce decontamination Food Control (IF 6.0) Pub Date : 2024-03-11 Taozhu Sun, Volha Lazouskaya, Yan Jin
Microbial contamination of fresh produce poses significant challenges to food safety and public health. Postharvest washing is a common practice in the fresh produce industry to reduce microbial load. This study aimed to elucidate the mechanisms involved in bacterial removal from produce surfaces during washing, using model colloids as bacterial surrogates and polydimethylsiloxane (PDMS) replicas of
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DNA extraction optimization and authentication of Vaccinium berries and their products by high-resolution DNA melting analysis Food Control (IF 6.0) Pub Date : 2024-03-11 Katalin Toth, Heikki M. Salo, Sanni Kinnunen, Tuuli-Maaret Miettunen, Emmi Alakärppä, Marko Suokas, Juliana Benevenuto, Patricio Munoz, Hely Häggman, Soile Jokipii-Lukkari
Food adulteration has been an issue in the food industry for many decades. The market for natural and healthy products has been expanding and therefore the value of raw ingredients harvested from natural sources has increased, and, in some cases, it has led to adulteration of such high-valued products. Berry fruits and products from different species of the genus have been gaining worldwide popularity
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Controlling Clostridium sporogenes spoilage of “requeijão cremoso” processed cheese: Modeling the growth/no-growth probability as a function of pH, sodium chloride and nisin Food Control (IF 6.0) Pub Date : 2024-03-11 Rodrigo B.A. Oliveira, Gustavo L.P.A. Ramos, Patrícia B.Z. R. Sá, Ana Paula M. Pereira, Deborah A. Conceição, Adriano G. Cruz, Verônica O. Alvarenga, Anderson S. Sant’Ana
Predictive models were developed to assess the growth response of in “” processed cheese, as affected by pH and sodium chloride and nisin concentrations. A complete factorial design was performed using different formulations: pH (5.2, 5.6, and 6.0), sodium chloride (0.5, 0.75, 1.0, 1.25, and 1.5%), and nisin (0.0, 5.0, 7.5, 10.0 and 12.5 mg/kg), totalizing 75 conditions. Packs with 150 g of “” were
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Bacteriophage-assisted lysis and eluted genomic DNA-based detection of pathogenic bacterial contamination in food Food Control (IF 6.0) Pub Date : 2024-03-11 Se-Min Kim, Eo-Jin Kim, Eun-Jin Jang, Tai-Yong Kim, Hye-Min Park, Min-Ah Woo, Min-Cheol Lim, Jeong-A Lim
Foodborne diseases represent a significant global health concern, with a substantial number of illnesses and fatalities reported annually owing to the consumption of contaminated food. Current methods for identifying foodborne pathogens cannot effectively distinguish live from dead bacteria or efficiently detect multiple targets. Therefore, we developed a selective detection method for three pathogenic
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Salmonella control for dried apple cubes Food Control (IF 6.0) Pub Date : 2024-03-08 Shuang Zhang, Ren Yang, Xu Zhou, Yaohua Feng, Juming Tang
Pathogen contamination in low-moisture foods prepared by drying is a food safety concern. Two thermal treatments were explored in this research as pathogen control measure for apple drying operations: high humidity air heating (HHAH) and ascorbic acid (AA) treatments. Their effectiveness on inactivation were assessed. Apple cubes (6.4 mm) inoculated with a three-strain cocktail (. Enteritidis PT 30
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Detection and molecular characterization of aflatoxin and ochratoxin produce aspergillus species in capsicum spices in Saudi Arabia Food Control (IF 6.0) Pub Date : 2024-03-08 Manal A. Almusa, Fatimah O. Al-Otibi, Fahad M. Alreshoodi, Shahad A. Alsalman, Lenah E. Mukhtar, Abdulmohsen L. Alharbi, Zyad M. Aldosari, Mai A. Alkaleeb, Khaloud M. Alarjani, Mustfa F. Alkhanani, Yasser Alrujib, Abdulmohsen Aljardan, Sulaiman M. Alajel
is a common spice used in food flavouring. However, they are prone to mycotoxin contamination. Mycotoxins are natural toxins produced by filamentous fungi and can pose serious risks to human health. Fungal contamination was assessed in 130 randomly collected samples following ISO 21527–2:2008 standards. Results revealed that 84.6% of the samples exceeded the acceptable fungal count limit (10 CFU/g)
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Recent advances in anthocyanin-based films and its application in sustainable intelligent food packaging: A review Food Control (IF 6.0) Pub Date : 2024-03-07 Mengyang Xu, Donglu Fang, Benard Muinde Kimatu, Lianfei Lyu, Wenlong Wu, Fuliang Cao, Weilin Li
In recent years, a large number of studies have focused on the application of functional packaging films containing anthocyanins for food freshness monitoring and preservation. The chemical properties of anthocyanins bestow upon them the pH indication function. Anthocyanins are flavonoids with a variety of biological activities such as reactive oxygen species scavenging ability. Anthocyanin is also
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A novel fluorescent aptasensor based on H-shaped DNA nanostructure and hollow carbon-doped nitrogen nanospheres for sensitive detection of AFB1 Food Control (IF 6.0) Pub Date : 2024-03-07 Mengxiang Qiao, Zhigang Wan, Xinwei Wang, Zhiguang Suo, Yong Liu, Min Wei
The existence of aflatoxin B (AFB) in food has a high carcinogenic effect on humans and animals. In this study, a fluorescent aptasensor for AFB detection was studied by designing a unique H-shaped DNA nanostructure and using novel hollow carbon-doped nitrogen nanospheres (HCNS) as the quenching material. The two DNA strands were hybridized to form the skeleton of the H-shaped DNA nanostructure, and
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Surveillance and source tracking of foodborne pathogens in the vegetable production systems of India Food Control (IF 6.0) Pub Date : 2024-03-05 Rangasamy Mohanapriya, Vaikuntavasan Paranidharan, Subburamu Karthikeyan, Dananjeyan Balachandar
Fresh vegetables are prone to foodborne pathogen infection due to improper cultivation methods and poor post-harvest handling practices. This paper describes the prevalence of foodborne pathogens in three vegetables (tomato, brinjal, and lablab) cultivated by small-scale producers (SSP) of India. We assessed the possible entry of pathogens into the vegetable production chain. Samples from soil, manure
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Development of a sensitive lateral flow immunoassay for the rapid detection of butralin in fruits Food Control (IF 6.0) Pub Date : 2024-03-05 Shuai Kou, Liqiang Liu, Shanshan Song, Hua Kuang, Chuanlai Xu, Xiaoling Wu
Butralin is a dinitrobenzene pesticide, has been widely used as a herbicide in many crops. Its high levels of residues threaten the ecological balance and human health. Therefore, establishment of a sensitive monoclonal antibody (mAb) for rapid detection of butralin residues is critical. In this study, special haptens were designed with good preservation of the characteristic structure of target compound
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Development of a targeted and non-targeted direct-injection analysis of plastic-related contaminants in liquor products Food Control (IF 6.0) Pub Date : 2024-03-04 Nancy He, Viviane Yargeau, Lan Liu, Stéphane Bayen
Alcoholic beverages and liquor products are susceptible to contamination throughout the production process by potentially harmful substances, among which plastic related compounds are of particular concern due to the lack of knowledge regarding their occurrence and effects on human health. The present study aimed to survey several liquor products collected in Canada for the presence of common bisphenols
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Tracing the geographic origin of CTC black tea based on colorimetric sensor array response to taste substances combined with chemometrics Food Control (IF 6.0) Pub Date : 2024-03-03 Jingfei Shen, Tiehan Li, Yurong Chen, Huan Zhou, Shuai Dong, Yuming Wei, Feilan Li, Jingming Ning, Luqing Li
The quality of crush–tear–curl black tea (CTC-BT) varies greatly by geographic origin. Origin traceability is crucial for consumer interest protection, market order regulation, and food safety monitoring. This paper proposes a fast and accurate method for qualitative discrimination of CTC-BT origins and quantitative detection of its key taste-presenting substances. The method involves a simple colorimetric
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Application of polyphenolic compound-based HPLC fingerprint in Chinese golden camellias (Camellia sect. Chrysantha) Food Control (IF 6.0) Pub Date : 2024-03-02 Miaozi Gao, Junrong Tang, Jia Deng, Changwei Cao, Yingjun Zhang, Shengfeng Chai, Ping Zhao, Huan Kan, Yun Liu
Chinese golden camellias ( sect. ) are traditional substitute tea with medicinal and food properties. The development of fingerprinting techniques specific to Chinese golden camellias may provide a new means of reliably assessing the quality of tea and traditional medicine. Herein, 32 total specimens were collected in Southern China and used to establish a polyphenolic compound-based high-performance
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Survival of Listeria monocytogenes and Salmonella in finishing waxes used for fresh citrus fruits Food Control (IF 6.0) Pub Date : 2024-03-01 Lina Sheng, Hongye Wang, Linda J. Harris, Luxin Wang
Citrus fruits are typically waxed before packaging to prevent water loss and extend shelf-life. The survival of and was evaluated in 15 different commercial finishing waxes used for fresh citrus in California. Survival of and in citrus finishing waxes depended on wax type. Over 24 h at 4 and 22 °C, populations of declined more slowly than or equal to in all finishing waxes except wax F8 (organic, beeswax
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Qingxiangxing Baijiu sensory quality grade classification by 1H NMR and GC combined with multivariate statistical analysis Food Control (IF 6.0) Pub Date : 2024-02-29 Shuangxi Fan, Yicong Li, Bo Yang, Xin Zhang, Fengxian Wang, Xiaojuan Gao, Hongwei Yue, Zhuying Wu, Ziwei Xu, Dan Zhou, Xiaoxia Li, Xiaoxuan Shi, Fuping Lu, Qiding Zhong
The traditional uniform artificial sensory evaluation makes it difficult to standardize the classification of different sensory quality grades of Baijiu. In this study, a total of 92 authentic Qingxiangxing Baijiu samples with 3 sensory quality grades were carefully collected. Gas chromatography (GC) was used to determine 46 main flavor components and proton nuclear magnetic resonance (H NMR) spectroscopy
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A novel method to evaluate the moromi maturity during the long-term fermentation of traditional soy sauce Food Control (IF 6.0) Pub Date : 2024-02-29 Yudong Ma, Andong Zhang, Zhiwei Zhou, Yue Deng, Qun Sun
During the fermentation process, the extraction time of soy sauce is crucial to its quality. However, there is currently a deficiency of an objective, fast, and intuitive evaluation method for maturity. In this study, a new method for determining the maturity of the moromi was established by combining scanning electron microscopy (SEM) and particle and crack analysis system (PCAS). This study collected
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Listeria monocytogenes uses de novo purine synthesis to enhance fitness in Lyoner-type sausage Food Control (IF 6.0) Pub Date : 2024-02-29 Philipp-Michael Beindorf, Jule Anna Horlbog, Irene Esteban Cuesta, Claudia Guldimann, Irmak Şah
is an important food-borne pathogen with high hospitalization and case fatality rates. To cause disease, must gain access to a specific food matrix and in many cases be able to grow before the food is consumed. The fitness of this pathogen differs between individual foods and depends on its ability to adapt to various environmental stressors that are highly specific in each food matrix. Deli meats
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Fish contamination: Analysis of the EU RASFF notifications over the last 23 years Food Control (IF 6.0) Pub Date : 2024-02-26 Fawzy Eissa, Abdelgayed Younes
The EU Rapid Alert System for Food and Feed (RASFF) plays a vital role in protecting consumer health by enabling immediate action to be taken to eliminate hazardous products. This study analysed RASFF notifications from 2000 to 2022 to identify the most frequently reported fish products, their origin countries and associated hazards, as well as the resulting notification classification and actions
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Microscopic identification of foodborne bacterial pathogens based on deep learning method Food Control (IF 6.0) Pub Date : 2024-02-26 Qiong Chen, Han Bao, Hui Li, Ting Wu, Xin Qi, Changqiang Zhu, Weilong Tan, Desheng Jia, Dongming Zhou, Yong Qi
Accurate and rapid detection of foodborne bacterial pathogens is critical for food quality control. Nowadays, tracking morphological bacterial properties using microscope is still a priority at the grass-roots food supervision department due to its simplicity and low cost. However, the method requires highly professional personnel and there are certain misjudgments in the process of analysis. Automatically
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Advancements in detecting porcine-derived proteins and DNA for enhancing food integrity: Taxonomy, challenges, and future directions Food Control (IF 6.0) Pub Date : 2024-02-24 Ros Maria Mat Yeh, Bakr Ahmed Taha, Nur Nadia Bachok, Nurfarhana M.Sapiee, Ahmad Razi Othman, Nurul Huda Abd Karim, Norhana Arsad
In the global food processing industry, accidental contamination of pork components is widespread, and this occurrence raises concerns about the integrity of health-conscious vegan products, the potential health risks associated with allergenic reactions, and the intricate legal complexities surrounding fraudulent labeling practices. Such practices involve misrepresenting food labels and the deceptive
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Monitoring of photoinitiators in food products from Turkey Food Control (IF 6.0) Pub Date : 2024-02-23 İsra Toptanci, Mustafa Kiralan, Onur Ketenoglu, Sündüz Sezer Kiralan
Photoinitiators (PIs) are the potential contaminants that may migrate from the packaging material to the food. These migrants could be a potential risk to human health. A total of 115 samples including 67 snack foods, 3 noodles, 10 milk samples, 8 baby foods, 9 fruit juices, 5 butter samples, and 13 kinds of cereal and their based-foodstuffs were analyzed for screening the occurrence of 15 photoinitiator
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Nanopore sequencing facilitates screening of diversity and provenance of seafood and marine wildlife Food Control (IF 6.0) Pub Date : 2024-02-23 Peter Shum, Marine Cusa, Andhika Prasetyo, Stefano Mariani
The soaring global demand for seafood has placed unprecedented pressure on fisheries, leading to the exploitation of vulnerable marine resources and data-deficient species. Over the past few decades, a surge of molecular methods has enabled identification of traded marine animal products that may be otherwise unrecognizable through morphological analysis. While universal DNA barcoding remains a powerful
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Characterization of Brevibacillus biofilm isolated from pasteurized milk and evaluation of the efficacy of sodium hypochlorite, CIP, and enzymatic treatment against the biofilm Food Control (IF 6.0) Pub Date : 2024-02-22 Qiyi Zhang, Xiao Hu, Runrun Zhang, Ricardo A. Wu-Chen, Xinyu Liao, Tian Ding, Jinsong Feng
Bacterial biofilms pose significant food safety threats to the dairy industry. This study identified contamination in pasteurized milk at a processing plant, with biofilm formation observed on polyethylene plastic and stainless steel surfaces. The presence of milk promoted robust growth of , facilitating biofilm formation and spore production. Biofilm structure, nanowires, and potential swelling were
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Effect of temperature, pH, metal ions, and oil type on Chinese quince proanthocyanidins' thermal stability, antioxidant activity, and inhibition of heterocyclic amine formation during simulated frying Food Control (IF 6.0) Pub Date : 2024-02-22 Hui-Hui Gao, Xue-De Wang, Yi-Wei Zhang, Xin Gao, Jing-Yang Yuan, Tian-Pei Zhao, Zhao Qin, Hua-Min Liu
Heterocyclic amines (HCAs) are potent carcinogenic and mutagenic compounds generated during the frying of meat. The addition of Chinese quince proanthocyanidins (PAs) to fried food can reduce HCA formation. However, differences in food parameters (such as temperature, pH, presence of metal ions, and oil type) affect the efficacy of PA-mediated inhibition of HCA formation. In this study, two PAs (P1
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Inactivation of Bacillus cereus spores by isochoric freezing Food Control (IF 6.0) Pub Date : 2024-02-21 Chenang Lyu, Guangda Luo, Ran An, Dapeng Wang, Boris Rubinsky
Spores of psychrotrophic pose a challenge to chilled food preservation due to their resilience against chemical and physical treatments, both thermal and non-thermal. Isochoric freezing (IF) emerges as a promising alternative, preserving food at subzero temperatures without the detrimental effects of ice crystal formation while simultaneously inactivating microorganisms. However, its effectiveness
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A ratiometric electrochemical aptasensor for sensitive detection of kanamycin in food based on entropy-driven strand displacement reaction Food Control (IF 6.0) Pub Date : 2024-02-20 Yani Jin, Yunzhe Zhang, Hui Xu, Xin Lu, Yaowu Yuan, Wei Zhang
Kanamycin (KAN) has the potential to cause significant harm to human health, so the KAN residue present in food should be subject to strict regulation and control. Therefore, we constructed an enzyme-free ratiometric electrochemical aptasensor based on entropy-driven strand displacement reaction (ESDR) for sensitive detection of KAN in food. In the presence of KAN, it binds specifically to the aptamer
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Label analysis and molecular identification of Japanese Seafood Products purchased on Chinese e-commerce Food Control (IF 6.0) Pub Date : 2024-02-19 Xia Zhang, Chiara Malloggi, Alice Giusti, Weide Deng, Zhenzhu Sun, Yuan Li, Jing Guo, Hongyuan Peng, Lara Tinacci, Lin Gao, Andrea Armani, Jing Wen
Sushi and sashimi are seafood products that are widely consumed worldwide, including China. Currently, they are also sold through alternative channels such as e-commerce. In this study, 60 Japanese Seafood Products (JSPs) suitable for sushi and sashimi preparations (fish meat or roe) were purchased on Chinese e-commerce and analyzed. Initially, the trade name accuracy and the labeling compliance with
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Surface topography and chemistry of food contact substances, and microbial nutrition affect pathogen persistence and symbiosis in cocktail Listeria monocytogenes biofilms Food Control (IF 6.0) Pub Date : 2024-02-19 Tingting Gu, Yaguang Luo, Zhen Jia, Apisak Meesrison, Sophia Lin, Isabella J. Ventresca, Sarah J. Brooks, Arnav Sharma, Sitara Sriram, Manyun Yang, Arne J. Pearlstein, Patricia D. Millner, Keith R. Schneider, Boce Zhang
The foodborne pathogen () can form very persistent biofilms on food contact substances, either in monospecies, or in conjunction with background microflora. Although some studies have investigated how bacterial symbiosis facilitates survival in complex cocktail biofilms, very little is known about how this core symbiotic relationship is affected by environmental factors. Here, we investigate how persistence
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A novel electrochemical biosensor based on SRCA-NEMA-G-quadruplex for sensitive detection of Listeria monocytogenes in food Food Control (IF 6.0) Pub Date : 2024-02-19 Zhirui Li, Yunzhe Zhang, Hui Xu, Congyan Qi, Haoyu Yang, Xin Lu, Qian Yang, Wei Zhang
(), as one of the most common foodborne pathogens, has caused many foodborne diseases, posing a major threat to food and public health safety. Therefore, a novel electrochemical biosensor was proposed based on the combination of saltatory rolling circle amplification (SRCA) and nicking enzyme mediated amplification (NEMA) for detecting . When was present, abundant double-stranded DNA (dsDNA) were produced
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Mislabeling identification of fresh retail beef cuts using machine learning – guided REIMS lipidomic fingerprints Food Control (IF 6.0) Pub Date : 2024-02-19 Gongshuai Song, Xichuang Guo, Qianyun Li, Jimin Lv, Danli Wang, Tinglan Yuan, Shaoli Liu, Ling Li, Jie Liao, Mengna Zhang, Qing Shen, Fuping Zheng, Jinyan Gong
Fraudulent activities such as mislabeling of beef occurred frequently. In this study, a fast and reliable methodology for specific discrimination of fresh retail beef cuts (ribeye, striploin, brisket, beef shank, and fore shank) was established based on electrosurgical knife - rapid evaporative ionization mass spectrometry (iKnife-REIMS) technique integrated with machine learning (ML). REIMS lipidomic
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Single-use dye displacement colorimetry assay based on molecularly imprinted polymers: Towards fast and on-site detection of xylazine in alcoholic beverages Food Control (IF 6.0) Pub Date : 2024-02-19 Ramiro Marroquin-Garcia, Gil van Wissen, Thomas J. Cleij, Kasper Eersels, Bart van Grinsven, Hanne Diliën
The use of the veterinary tranquilizer xylazine as an adulterant poses a major health problem in the world. Involuntary consumption of this drug (. spiked beverages and suicidal attempts) leads to loss of consciousness and even death. In this work, a probe for the fast, visual detection of xylazine in alcoholic beverages is proposed. The technology is based on xylazine-specific molecularly imprinted
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Grilled plant (Soy, Rice, Corn)-Based patties contain lower amounts of heterocyclic aromatic amines but not polycyclic aromatic hydrocarbons than grilled beef patties Food Control (IF 6.0) Pub Date : 2024-02-19 Sasina Thamsorn, Pakkapong Phucharoenrak, Thunnalin Winuprasith, Dunyaporn Trachootham
Due to animal meat's carcinogenic concern, plant-based consumption is increasing. However, the existence of cooking-derived carcinogens in plant-based meat was unknown. This study compared Heterocyclic Aromatic Amines (HAAs) and Polycyclic Aromatic Hydrocarbons (PAHs) levels in grilled plant-based patties with those of beef patties. HAAs and PAHs levels were measured by using LC-MS/MS and GC-HRMS,
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Clean-in-place (CIP) validation of oil-based cleaning and sanitization for Salmonella-contaminated tubing: Evaluation of Enterococcus faecium as a surrogate Food Control (IF 6.0) Pub Date : 2024-02-18 Shihyu Chuang, Lynne McLandsborough
The safety of low-moisture foods is of continual concern due to the survival and cross-tolerance of certain bacterial pathogens under dry conditions. This study screened for surrogates using a controlled bacterial desiccation system for testing against formulated antimicrobial oils. The effect of inoculum preparation on the heat resistance of in peanut butter was also addressed. Thereafter, a tubing
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Authentication strategy for paprika analysis according to geographical origin and study of adulteration using near infrared spectroscopy and chemometric approaches Food Control (IF 6.0) Pub Date : 2024-02-17 Ana Castell, Natalia Arroyo-Manzanares, Ignacio López-García, Félix Zapata, Pilar Viñas
Paprika is a spice whose composition and characteristics vary with its geographical origin and additionally is illegally adulterated with dyes to improve its appearance. This work proposes a strategy based on Fourier-transform near infrared (FT-NIR) analysis and chemometric tools for its authentication and detection of fraud. A total of 115 paprika samples were analyzed, including paprika with protected
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Sustained release of a novel bilayer packaging film loaded with binary microemulsion of melatonin/pummelo essential oil and its regulation of postharvest energy metabolism in Agaricus bisporus Food Control (IF 6.0) Pub Date : 2024-02-17 Lei Feng, Na Zhang, Jia Wang, Xin Jiang, Jiali Han, Ling Li, Hiroaki Kitazawa, Xiangyou Wang, Cunkun Chen, Yanyin Guo
Bio-based active soft packaging materials have excellent potential to alleviate existing environmental problems caused by conventional packaging products and delay the postharvest aging of fruit and vegetables. In this study, a novel bilayer packaging film (G/T-M-E) of glutenin/tamarind gum loaded with binary microemulsion of melatonin/pummelo essential oil was prepared. The results indicated that
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Incorporating ε-polylysine hydrochloride, tea polyphenols, nisin, and ascorbic acid into edible coating solutions: Effect on oxidation and structure of marinated egg proteins Food Control (IF 6.0) Pub Date : 2024-02-17 Jingbo Liu, Lu Han, Dongkun Cheng, Shengrao Li, Xiumei Chen, Yiding Yu, Deju Zhang, Ting Zhang
Egg processing products lose their attraction due to protein oxidation and degradation, while the edible coating incorporating antioxidant and antimicrobial agents can address this deficit. In this work, chitosan (CS) in combination with ε-polylysine hydrochloride, tea polyphenols, nisin, and vitamin C (CS–NH-TC) was applied as a novel edible coating material for preserving marinated eggs for 20 days
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Corrigendum to “Short-weighting, species authentication, and labeling compliance of prepackaged frozen shrimp sold in grocery stores in Southern California” [Food Control 155 (2024) 110101] Food Control (IF 6.0) Pub Date : 2024-02-16 McKenna C. Rivers, Alexia B. Campbell, Chris Haneul Lee, Pragati Kapoor, S. Hellberg
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Safety profile of ZnO active packaging PBAT based biomaterial for food packaging. First tier evaluation Food Control (IF 6.0) Pub Date : 2024-02-16 Srishti Singh, Joel Pereira, Patricia Guerreiro, Céu Selbourne, Cidália Paula, António Cunha, Clara Sousa, Fátima Poças
Materials produced with polybutylene adipate terephthalate (PBAT) and starch are raising great interest for packaging and food contact applications, including as support for active antimicrobial agents such as zinc oxide nanoparticles (ZnO). Studies focusing on the safety of these materials as evaluated with the current reference rules for food contact materials, are lacking. A commercially available
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Natural deep eutectic solvent-based QuEChERS followed by magnetic beads ELISA for the analysis of ochratoxin A in cereal samples Food Control (IF 6.0) Pub Date : 2024-02-15 Luyao Zhao, Jin Liu, Bing Bai, Yongpeng An, Yukun Yang, Xiaowen Wang, Xu Jing
Herein, we established a green, rapid, and sensitive method to analyze ochratoxin A (OTA) in cereals based on modified QuEChERS and enzyme-linked immunosorbent assay (ELISA). Lignocellulose is a renewable material mainly consisting of cellulose, hemicellulose, and lignin. In the modified QuEChERS, a natural deep eutectic solvent synthesized from glucose and levulinic acid derived from cellulose and
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Whole-cell bacterial biosensor applied to identify the presence of Thaumatotibia leucotreta larva in citrus fruits by volatile sensing Food Control (IF 6.0) Pub Date : 2024-02-15 Boris Veltman, Dorin Harpaz, Adi Sadeh, Evgeni Eltzov
The false codling moth (FCM), Thaumatotibia leucotreta (Meyrick), is a major pest of citrus fruits and other plants and is defined as a quarantine pest in several countries. Supervision and visual monitoring are crucial for the detection of eggs and larvae. There is a growing need to implement alternative pest control strategies and early detection methodologies in the packing house before shipping
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Efficacy of caprylic acid, lauric arginate, benzyl alcohol, benzyl benzoate and methyl benzoate against Staphylococcus aureus biofilms on stainless steel surfaces Food Control (IF 6.0) Pub Date : 2024-02-14 Ahmed M. Korany, Shawky M. Aboelhadid
Contaminated food contact surfaces play a vital role in spreading to consumers, resulting in several staphylococcal foodborne outbreaks. This highlights the significance of proper and effective sanitization of food contact surfaces. Although chemical sanitizers are widely used for this purpose, the growing tendency of consumers toward avoiding their uses due to their health hazards in addition to their
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The presence of antibiotic residues in raw milk samples obtained after the withdrawal period and other quality parameters in relation to selected factors Food Control (IF 6.0) Pub Date : 2024-02-14 Natalia Climova, Hana Nejeschlebová, Lucie Hasoňová, Oto Hanuš, Jindřich Čítek, Karolína Reindl, Simona Janoušek Honesová, Lenka Vorlová, Eva Samková
The aim of this study was to compare the results of the presence of antibiotic (AB) residues in the milk of dairy cows treated with ABs – during the withdrawal period (WP) and after the WP obtained by various screening tests (Delvotest T, Twinsensor BT020, and Eclipse 50), to evaluate the presence of AB residues with regard to selected factors (indication for AB administration, AB group, and a number
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Safety and quality assessment of hot-drinks vending machines in Southern Italy Food Control (IF 6.0) Pub Date : 2024-02-13 Iolanda Venuti, Marina Ceruso, Tiziana Muscariello, Carmela Vallone, Paolo Sarnelli, Giovanni Battista Varcasia, Tiziana Pepe
Vending machines (VMs) are common and convenient sources of various food and beverage items. Due to limited available information, concerns have been raised about the hygiene and safety of products dispensed by VMs. This study aims to assess the microbiological contamination of VMs in the Campania region (Italy), by combining microbiological and molecular biology analyses. The results revealed notable
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Investigating the effect of phage on reducing Salmonella spp. in poultry meat: A systematic review and meta-analysis Food Control (IF 6.0) Pub Date : 2024-02-13 Mohsen Shahdadi, Maryam Safarirad, Enayat Berizi, Saeid Hosseinzadeh, Yuthana Phimolsiripol, Amin Mousavi Khaneghah
represents a notable food-borne health threat in the European Union, primarily transmitted through poultry meat. Consequently, there is an augmented regulatory emphasis on poultry safety. However, chemical treatments can degrade meat's organoleptic quality, necessitating innovative contamination-reduction strategies. A promising approach for the biological control of food-borne diseases is lytic bacteriophages
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Decoding a novel green and effective antimicrobial agent: Glycerol monolaurate stable in nanosystem Food Control (IF 6.0) Pub Date : 2024-02-13 Saiqing Xu, Xia Chang, Haishan Xu, Ying Xie, Shuai Ge, Yanqun Xu, Zisheng Luo, Yang Shan, Shenghua Ding
Food microbiological control is the key to protecting food quality. However, glycerol monolaurate (GML), as a generally recognized safe antimicrobial agent, limits its antibacterial activity due to its poor water solubility. Ultrasound-assisted construction of essential oil nanosystems is an ingenious way to solve the above problems. In this study, essential oil-based nanoemulsions (NEs) were constructed
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CBD products: Labeling accuracy of an obscure niche market Food Control (IF 6.0) Pub Date : 2024-02-12 Dennis Melchert, Franziska Schaare, Peter Winterhalter, Till Beuerle
In recent years, there has been an increased availability of cannabis products in Europe, despite strict regulations. Numerous manufacturers of niche products promote cannabidiol (CBD) and () as ingredients, often in ambiguous ways leading to consumer confusion. The aim of this study was to analyze a diverse range of foods, food supplements, health related products and other consumer products (e.g
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Au@Ag core-shell nanorods enhance surface-enhanced Raman scattering aptasensor for ultrasensitive detection of Salmonella Typhimurium Food Control (IF 6.0) Pub Date : 2024-02-12 Xiangyu Song, Huhu Wang, Xuefei Shao, Xiaobo Yu, Xinglian Xu
Typhimurium is the prevalent pathogenic bacterium that causes foodborne-related diseases. Here, we developed a surface-enhanced Raman scattering (SERS) biosensor for . Typhimurium detection. The biosensor was based on Au@Ag core-shell nanorods (Au@Ag NRs) to enhance Raman signal and aptamer-specific identification. 4-mercaptobenzoic acid (4-MBA) and aptamer-modified Au@Ag NRs were used as Raman signal
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Cellulose-based magnetic nanomaterials immobilized esterases as a reusable and effective detoxification agent for patulin in apple juice Food Control (IF 6.0) Pub Date : 2024-02-12 Xiaoshuang Liu, Linlin Gao, Shiqi Li, Leran Wang, Rui Cai, Tianli Yue, Yahong Yuan, Xubo Zhao, Zhouli Wang
Patulin, an important contaminant in apple juice processing, exhibits various toxicities to humans. In existing patulin detoxification methods, enzymes are desirable biological detoxification agents. Here, magnetic nanocrystalline cellulose (MNCC) was prepared and employed as support for the immobilization of porcine liver esterase (PLE) to synthesize a novel cellulose-based magnetic patulin detoxification
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Membrane filtration for enumeration of Listeria monocytogenes at low levels on salad leaf Food Control (IF 6.0) Pub Date : 2024-02-12 Nicola Wilson, Karin Goodburn, Kenneth Johnston
The reference method BS EN ISO 11290-2:2017 is insufficiently sensitive to enumerate in most commercially prepared leaf salads. A more sensitive method for enumerating low levels of spp. is required to evaluate the impact of process changes and the effect of control mechanisms in chilled foods including salad leaf. Membrane filtration allows larger volumes of food to be tested but care must be taken
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Effect of 60Co-γ-irradiation on the degradation of β-agonists residues and the quality of fresh pork during refrigeration Food Control (IF 6.0) Pub Date : 2024-02-11 Yonghong Yan, Xudong Zhu, Aimin Lu, Xiaofang Yang, Jie Yu, Junjie Qu, Mingze Zhu, Wei Wang
This study aimed to investigate the degradation effects of different doses (0, 2, 4, 6, 8, and 10 kGy) of Co-γ-irradiation on -agonists, and systematically research the effects of irradiation on the quality of fresh pork during refrigeration (0, 2, 4, 6, and 8 days). Both -agonists in the aqueous solution and pork demonstrated dose-dependent degradation, however, the amount of degradation was lower