Objective To explore the effects of curcumin and vitamin C supplementation on harmful substances heterocyclic amines (HAAs) and advanced glycation end products advanced glycation end products (AGEs) in Salmon salar roasting process inhibition and the effect of exogenous additives on the flavor of grilled Salmon salar. Methods The concentrations of HAAs and AGEs were determined by high performance liquid chromatography-tandem mass spectrometry, and the inhibitory mechanism of reducing sugar, creatine, creatinine, glyoxal and other precursors and lipid oxidation levels were further determined. The changes of volatile flavor of Salmon salar during baking were analyzed by gas chromatography and ion migration spectrometry. Results Compared with the control group, curcumin and vitamin C showed significant inhibitory effects on HAAs and AGEs (P˂0.05), and the total HAAs inhibition rates were 75.21% and 59.52%, respectively. The inhibition rates of N^ε-carboxymethyl-lysine in AGEs were 90.56% and 90.87%, respectively. The inhibition rates of N^ε-carboxymethl-lysine were 94.57% and 94.80%. The concentrations of precursors such as reducing sugar, creatine, creatinine and glyoxal were highly correlated with the content of HAAs and AGEs. In addition, volatile flavor analysis showed that the addition of curcumin and vitamin C had a certain effect on the flavor of grilled Salmon salar, and increased the concentration of aroma compounds such as 3-hydroxy-2-butanone, 2,6-dimethyl- 7-octene-2-ol and menthol, which contributed to the overall smell of Salmon salar. Conclusion Curcumin and vitamin C affect the key precursors and intermediates in the formation of HAAs and AGEs, and have a significant inhibitory effect. The development of this study provides theoretical guidance for the control of harmful substances in hot processing of fish products, and provides reference for optimizing the processing technology of fish products.

Objective To investigate the anti-fatigue effects of tuna skin collagen oligopeptides (TSCOP) on mice using TSCOP derived from the skin of Thunnus alalunga. Methods TSCOP was administered at 3 dose levels—low [0.2 mg/(g·d)], medium [0.4 mg/(g·d)], and high [0.8 mg/(g·d)]—via gavage to mice for 4 consecutive weeks. The anti-fatigue status and related indicators of the mice in each group were evaluated. Results TSCOP had no significant impact on the body weight, food intake, or normal physiological functions of the mice, but it did extend the exhaustive exercise time to some extent. From the perspective of energy metabolism, high-dose TSCOP significantly increased blood glucose (P<0.001) and muscle glycogen levels (P<0.05) in the mice, while markedly reducing the accumulation of protein metabolism byproducts such as urea nitrogen and blood ammonia (P<0.001). Additionally, high-dose TSCOP significantly decreased serum levels of creatine kinase and lactate dehydrogenase (P<0.01). In terms of oxidative stress protection, high-dose TSCOP significantly regulated the balance of the oxidative/antioxidant system (P<0.05) and reduced the levels of lipid peroxidation products such as malondialdehyde. Conclusion TSCOP not only promotes the repair of skeletal muscle myofibrils but also significantly increases muscle fiber area, muscle mass, and muscle strength, comprehensively improving the fatigue state of the mice’s muscles and significantly enhancing their exercise endurance. TSCOP exhibits notable anti-fatigue properties and shows broad application potential in fields such as sports nutrition and health care.

Objective To systematically analyze the nutrition, taste and texture characteristics of salt field shrimp, an ecological shrimp (Penaeus vannamei) that grows in salt field evaporation ponds or muddy and sandy water surfaces with a salinity of over 30‰. Methods Taking freshwater cultured Penaeus vannamei (D0) as control, the conventional nutritional components, amino acids, fatty acids, major mineral elements, active substances, free amino acids, nucleotides, quaternary ammonium compounds, organic acids, texture, and color after cooking of two kinds of salt field shrimps cultured in different salinity fields (Penaeus vannamei, recorded as Y45 and Y30 separately) in Binzhou City were analyzed, and their nutritional quality was evaluated. Results Compared with freshwater shrimp, salt field shrimp had higher protein and ash content, and lower fat content. The 18 kinds of amino acids were detected in both salt field shrimp and freshwater shrimp, with glutamic acid being found the highest level, followed by aspartic acid, and tryptophan the lowest content. The proportion of essential amino acids to the total amino acid content in shrimp of all 3 groups were higher than 35.38%, and the essential amino acid index was much higher than 100, indicating balanced amino acids and high nutritional value. The unsaturation degree of fatty acids in all three groups of shrimp was high and the mineral elements such as calcium, sodium, chlorine, and magnesium in salt field shrimp were significantly higher than those in freshwater shrimp. The content of active substances such as taurine and astaxanthin was much higher than that in freshwater shrimp, but their body color tended to be lighter after cooking. The nutritional quality index of protein, phosphorus, sodium, chlorine, and magnesium in salt field shrimp was much higher than 1, indicating that salt field shrimp had greater ability to provide these nutrients than to provide thermal energy. In terms of flavor substances, the content of free amino acids in salt field shrimp was as high as 3119.88 mg/100 g (Y45), and the content of Na⁺, Cl^-, betaine, and tartaric acid was significantly higher than that in freshwater shrimp. Free amino acids Arg, Gly, Ala, Glu, inorganic ions, betaine, tartaric acid, lactic acid, and succinic acid were the main contributors to its taste, while other organic acids, flavor nucleotides, reducing sugars, etc. also provided it with richer taste. From the texture results, it could be seen that the muscle hardness and shear force of salt field shrimp were low and the elasticity was high, which means the meat of salt field shrimp was more tender than that of freshwater shrimp. Conclusion In summary, salt field shrimp (Penaeus vannameii) is a food with high protein, low fat, balanced amino acid composition, fresh and sweet taste, and high dietary nutritional value.

Objective To study the effects of different aquaculture modes on the intestinal microbiota of Opsariichthys bidens. Methods The 16S rRNA gene was amplified by polymerase chain reaction (PCR) using 515F-907R primers using the intestinal microbial DNA of C (monoculture of Opsariichthys bidens), D (mixed culture of Opsariichthys bidens and crayfish), E (mixed culture of Opsariichthys bidens and Macrobrachium nipponense) as templates, and sequenced by Illumina Hiseq2500 sequencing platform. The growth performance of Opsariichthys bidens in different culture modes was simultaneously determined. Results From the perspective of weight and fatness, C>E>D, from the perspective of body length, there was no significant difference between C and E, and there were significant differences between C and D, D and E, which was also C>E>D; from the perspective of hepatosomatic index, there was no significant difference between D and E, but there were significant differences between C and D, C and E, C>E=D; the rule of viscera index and hepatosomatic index was the same, C>D>E; the mixed fish and shrimp farming model significantly increased the diversity and richness of intestinal microbiota in fish compared to the single fish farming model; the mixed farming mode increased the diversity of intestinal microbiota composition in Opsariichthys bidens, and 2 kinds of mixed farming modes had the same effect; the indicator groups for monoculture and 2 kinds of mixed breeding modes of Opsariichthys bidens were different, and the common indicator groups for both mixed breeding modes of Opsariichthys bidens were Microbacteria and Prevotella. Conclusion The comprehensive utilization and quality safety of agricultural products, as well as the single farming mode, result in higher body weight and fat content of Opsariichthys bidens, which is beneficial for increasing the yield of food processing; the mixed farming mode has better microbial diversity and richness, stronger resistance and better quality of Opsariichthys bidens, which is conducive to improving the product quality of food processing. This study can provide theoretical support for the nutritional supply, metabolic homeostasis, epidemic prevention and immunity, food processing, and other aspects of Opsariichthys bidens under different breeding modes.

Objective To investigate the effects of low-temperature plasma-activated water (PAW) with varying treatment durations (5, 10, 15 minutes) on the quality of cold fresh Siniperca chuatsi slices. Methods This article used 0.15% lactic acid solution as the sterilization medium to soak cold fresh Siniperca chuatsi slices in PAW for 5, 10 and 15 minutes. The untreated samples served as the control group, refrigerated at 4 ℃. The pH, total bacterial count, total volatile base nitrogen (TVB-N), cooking loss, texture and sensory quality of the sample were measured every 2 days to evaluate the preservation effect of PAW. Results The results showed that after PAW treatment, the total bacterial count and TVB-N value of the sample were significantly inhibited, the pH decreased, the texture characteristics were maintained well, and the sensory quality of the sample were improved. PAW treatment could lead to an increase in cooking loss rate, and increase chewing ability of cold fresh Siniperca chuatsi slices. Conclusion The 15 minutes treatment group has the best preservation effect on cold fresh Siniperca chuatsi slices, maintaining good storage quality and prolonging the shelf life of cold fresh Siniperca chuatsi slices by 4 days.

Food mycotoxins (aflatoxin, ochratoxin, zearalenone, deoxynivalenol, etc.) are contaminants that pose a serious threat to food safety and public health. With the increasing global demand for food and the complexity of the supply chain, rapid and sensitive detection of contaminants is essential to maintain public health and well-being. In recent years, the rapid development of nanotechnology has provided new ideas for the detection of mycotoxins in food. Among them, quantum dots, as a new type of fluorescent nanomaterials, are favored in the field of biosensing due to their excellent optical properties and high sensitivity. Taking quantum dots as a starting point, this paper briefly reviewed the basic properties, synthesis, modification and functionalization of quantum dots, focused on their application in the detection of food mycotoxins, discussed the advantages and challenges of quantum dots in food mycotoxins detection, with the aim of providing new ideas for food safety detection and on-site real-time detection, and safeguarding food safety and human health.

Mycotoxins are secondary metabolites produced by fungi. Food is highly susceptible to fungal contamination, leading to the production of various mycotoxins, which pose significant threats to food safety and human health. Given the diversity of food types and the complexity of their matrices, direct detection of mycotoxins in food is often affected by matrix effects. Therefore, establishing rapid and sensitive detection methods to monitor and control mycotoxin levels in food is of great importance. Covalent organic frameworks (COFs) are a type of porous organic material characterized by their large specific surface area, excellent stability, adjustable pore size and ease of functionalization, making them superior adsorbent materials. In recent years, COFs have become a popular material in the research of mycotoxin detection. This article categorized the synthesis methods of COFs materials and reviewed their research progress in the field of mycotoxin detection, aiming to provide a reference for the application of covalent organic framework materials in mycotoxin detection research.

Objective To investigate the neurobehavioral effects of fumonisin and hydrolyzed fumonisin in zebrafish under sub-lethal concentrations (9-270 mg/L). Methods Using Danio rerio as test organism, their spontaneous swimming distance and speed, and their locomotor activity under light-dark stimulation, as well as their distribution in different color areas of the cross maze were recorded by a behavioral toxicity recorder, and the data were statistically analyzed. Results The spontaneous locomotor activity of Danio rerio was significantly decreased after exposure in high concentration of fumonisin (79 mg/L), with a decrease of 70% in total movement distance and average swimming speed. In contrast, after exposure in low concentration of hydrolyzed fumonisin (30 mg/L), the spontaneous locomotor activity was significantly enhanced, with an increase of 130% or more of respective indicators. Fumonisin at subacute concentrations did not significantly affect the light-dark response ability of Danio rerio, but the hydrolyzed form of fumonisin showed a promoting effect at low concentrations and an inhibitory effect at high concentrations. After exposure to fumonisin or its hydrolyzed form, the preference of Danio rerio for blue and their avoidance of yellow and green were both weakened. Conclusion The neurobehavior of Danio rerio is more sensitive to hydrolyzed fumonisin than to its prototype. Using low amount of test compounds, and being fast and visual, neurobehavioral study of Danio rerio is a suitable tool for the early stage toxicity screening of emerging toxicants (e.g. masked mycotoxins).

Objective To develop an enzyme-linked immunochromatographic test strip for the determination of amanita toxin in mushroom based on immunochromatography. Methods N-hydroxysuccinimide (NHS) and N-(3-dimethylaminopropyl)-N’-ethylcarbodiimide hydrochloride (EDC) were used as activators, 6-aminohexanoic acid was introduced to obtain amanitin peptide hapten, and further conjugated with keyhole limpet hemocyanin (KLH) and bovine serum albumin (BSA) to prepare immunogen and coating antigen. Then, the immunogen was used to immunize Balb/c mice to prepare monoclonal antibodies. The colloidal gold immunochromatographic test strip for amanitin was successfully developed by preparing colloidal gold and gold labeled antibody, optimizing the concentration of coating antigen, secondary antibody and extracting solution, and then its cross reactivity, stability, repeatability, and accuracy were evaluated. Results The limits of detection of α-amatoxin, β-amatoxin, and γ-amatoxin peptide were 100, 20 and 50 μg/kg, respectively. The sensitivity was 100%, the false positive rate and false negative rate were 0%, and the results were consistent with the existing instrumental methods without cross reaction with other mushroom toxins. Conclusion The test strip has the characteristics of simple operation, high repeatability and good stability, and is suitable for on-sites creening and rapid detection of amanitin in mushrooms.

Objective To establish a qualitative screening method for 29 kinds of mycotoxins in grains based on QuEChERS dSPE EMR-Lipid and liquid chromatography-quadrupole time of flight-mass spectrometry. Methods The sample was extracted by 20 mL 70% acetonitrile (containing 1% formic acid), purified by modified QuEChERS method, electrospray ionization, positive ion sweeping, sequential window acquisition of all theoretical mass spectra. Results The established method included a database of primary precision mass, secondary mass spectrometry, and retention time. This method enabled rapid screening of 29 kinds of mycotoxins in soybean, corn, rice, and wheat. The screening limits of detection of ranged from 0.005 to 0.050 mg/kg. The method met the basic screening requirements. Conclusion The method is simple, specific, stable and reliable. The method enables the processing and qualitative screening of large volumes of samples from soyabean, corn, rice and wheat in a short time. It has high application value.

Objective To establish a method for the simultaneous determination of 10 kinds of phytotoxins, including tripterygium wilfordii and aconite in honey by ultra performance liquid chromatography-tandem mass spectrometry. Methods The samples were extracted by vortexing with 1% formic acid water-70% acetonitrile water solution. After high-speed centrifuged, added appropriate amount of primary secondary amine (PSA) to the supernatant, and shaked and mixed evenly, passed through 0.22 μm filter membrane, then determined and analyzed by the instrument. The matrix working curve was used for quantification by the external standard method. Results The limits of detection of 10 kinds of phytotoxins were 0.03-1.90 μg/kg. The 10 kinds of phytotoxins showed good linearity in a certain range of mass concentration with the correlation coefficients were all greater than 0.999. The average recovery rates of toxins ranged from 89.5% to 113.8% at 3 kinds of different concentration spiked levels, and the relative standard deviations of 0.5%-8.7%. Conclusion The method is convenient, sensitive and accurate, and provides technical support for rapid screening of phytotoxins in emergencies. It is suitable for simultaneous determination of various phytotoxins in honey samples, especially in batch samples.

Objective To compare the detection results of aflatoxin B₁ (AFB₁) content in various matrices such as rice, wheat products, and peanut products using 2 kinds of different pretreatment methods: Fully automated immunomagentic bead purification and immunoaffinity column pretreatment method. Methods After extraction with methanol:water (70:30, V:V), a portion of the extract was purified using the immunoaffinity column method with an AFB₁-specific immunoaffinity column, while another portion of the extract was processed by a fully automated immunomagnetic bead purification system paired with an immunomagnetic bead kit. Finally, both purified extracts were analyzed using high performance liquid chromatography coupled with post-column derivatization for detection. Results The efficacy of the immunomagetic bead purification kit and the column efficiency of the immunoaffinity column were both greater than 95%, which could meet the experimental requirements. Within mass concentration range of 1.00-50.00 ng/mL, the linear correlation coefficient (r) was 0.99993, indicating a good linear relationship. The 3 level spiked recovery experiments were conducted in rice matrix (n=6), and the recovery rates of the 2 kinds of pretreatment methods ranged from 98.2%-106.0%, with a relative standard deviation range of 1.0%-5.0%; single level spiked recovery experiments were conducted in wheat products (n=6), with a recovery rate exceeding 80% and a relative standard deviation of 3.7%-7.2%. Meanwhile, the 2 kinds of methods were used to detected AFB₁ positive peanut products and the quality control sample of corn flour matrix, their results were subjected to t-test, which showed no significant difference. Further, Bland-Altman statistical analysis was carried out on the results obtained from the quality control samples of corn flour matrix after 2 kinds of pretreatment methods were used. The results showed that the 2 kinds of methods could replace each other in the detection of AFB₁ in this matrix. The purification step of the immunoaffinity column method was time-consuming, 20 batches of samples take about 3-4 hours. And could only be manually operated, which generated about 1000 mL waste liquid; while the immunomagetic bead method used a fully automatic magnetic bead purifier, which automatically completed 20 batches of samples in 40 minutes at one time, with almost no waste liquid generated. Conclusion The fully automated immunomagnetic bead purification method and the immunoaffinity column method both can achieve good results in detecting AFB₁ in various matrices. Also, the immunomagnetic bead purification method is more efficient, easy to handle, generates less waste liquid, and the cost can be reduced by about 50%.

Objective To evaluate the heavy metal contamination characteristics and health risks of Ziziphus jujuba Mill. from 3 major production regions (Jiao cheng Jun Ziziphus jujuba Mill., Tai gu Hu ping Ziziphus jujuba Mill., and Xiang fen Guan tan Ziziphus jujuba Mill.) in Shanxi Province. Methods Sample pretreatment was performed using a microwave digestion system, followed by quantitative analysis of Cr, Ni, Pb, Cd, As, and Hg in 180 Ziziphus jujuba Mill. samples via inductively coupled inductively coupled plasma-mass spectrometry (ICP-MS). Experimental data were standardized using Microsoft Excel 2022, and non-parametric statistical analyses (Kruskal-Wallis H test, Spearman’s rank correlation) were conducted with SPSS 26.0 IBM to investigate elemental distribution patterns and regional correlations. Health risks were assessed using the United States Environmental Protection Agency (USEPA) model with exposure parameters. Results A highly sensitive multi-element simultaneous detection method was established with a limit of detection of 0.003 to 0.010 mg/kg, with a recovery rates of 92% to 108% and a precision of 2.9% to 4.5%. Key findings included: (1) Hg was undetected in all regions, while Cr and Ni were universally detected, Pb detection rates exhibited regional differences, with the highest in Xiangfen, Cd detection rates were notably higher in the Taigu; (2) The studied elements exhibited significant spatial heterogeneity; (3) Pb, Ni and Cr in Jiao cheng Jun Ziziphus jujuba Mill. and Xiang fen Guan tan Ziziphus jujuba Mill. exhibited a highly significant positive correlation, while the correlations of the same elements between Tai gu Hu ping Ziziphus jujuba Mill. and Xiang fen Guan tan Ziziphus jujuba Mill. showed a synchronous enhancement; (4) health risk assessment identified potential non-carcinogenic risks for Cr and Pb in Xiangfen, and the daily intake of As approached but remained below the international threshold. Conclusion This study systematically map the heavy metal contamination profile of Shanxi Ziziphus jujuba Mill. for the first time and propose region-specific grading standards for pollutants, providing a scientific basis for improving the quality and safety regulatory framework of jujube products.

Objective To establish a method based on ultra performance liquid chromatography-quadrupole time of flight high resolution-mass spectrometry (UPLC-Q-TOF-MS) use as a rapid screening method for the illegal addition of 302 kinds of drugs in Chinese veterinary medicine. Methods A high-resolution mass spectrometry database containing information such as the names, molecular formulas, and exact mass numbers of 302 kinds of drugs was established. Samples were extracted with methanol and then analyzed by UPLC-Q-TOF-MS. A sample was considered as a suspected positive if the retention time deviation was less than 0.2 min, the mass error was less than 5 ppm, the isotopic ratio deviation was less than 5%, and the library matching score of the main characteristic fragment ions was greater than 80. Results The method exhibited good selectivity, with a minimum detection concentration as low as 50 ng/mL for the target substances (100 ng/mL for tetracyclines, penicillins, estrogens, and nonsteroidal anti-inflammatory drugs; 200 ng/mL for aminoglycosides). This enabled the efficient screening of 302 kinds of illegally added drugs. In the screening of actual samples, 7 batches of suspected positive samples were detected. Conclusion This approach is applicable for the screening of illegal additives in various veterinary Chinese medicines, providing effective technical support for the quality control of veterinary Chinese medicines.

Objective To understand the effect of sodium diacetate on the growth and toxin production of Burkholderia gladioli in fresh wet rice noodles medium. Methods A total of 10 Burkholderia gladioli strains isolated from wet rice noodles samples and rice raw materials and purchased by the strain preservation center were used as research objects. The strains were inoculated into the medium supplemented with different proportions of sodium diacetate to study the growth and toxin production of the strains in the medium. Results The growth of 10 strains of Burkholderia gladioli in BHI broth was consistent. Sodium diacetate had consistent inhibitory effects on different bacterial strains. When the addition of sodium diacetate in BHI broth was more than 0.1%, the growth of 10 strains of Burkholderia gladioli was significantly inhibited, and there was no bacterial growth when the addition reached 0.2%. In BHI semi-solid medium and wet rice noodles medium, when sodium diacetate was added more than 0.1%, the growth of Burkholderia gladioli was significantly weakened or even completely inhibited, and the production of bongkrekic acid was also greatly reduced. Conclusions Sodium diacetate can effectively inhibit the growth of Burkholderia gladioli and reduce the production of bongkrekic acid. It is expected to become a safe and effective preservative or compound preservative that can act on Burkholderia gladioli, reducing the risk of contamination by Burkholderia gladioli at a more affordable cost in the industry.

Objective To establish a visual detection method of Salmonella based on recombinant enzyme polymerase amplification-CRISPR/Cas12a. Methods In this study, recombinase polymerase amplification (PRA) was combined with clustered regularly interspaced short palindromic repeats/associated protein 12a (CRISPR/Cas12a) system. RPA primers and CRISPR-derived RNA (crRNA) were designed and synthesized based on the target invA gene of Salmonella. Fluorescence and test strip methods were employed to read the results. The optimized RPA-CRISPR/Cas12 detection system were evaluated for specificity and sensitivity, and was applied to the detection of food samples. Results Nano gold test strip base on nucleic acid were developed. The established RPA-CRISPR/Cas12 detection method could specifically detecting Salmonella with a sensitivity of 80 CFU/mL within 1.5 h. Used this method to detect 21 kinds of food samples, the results from fluorescence and test strip read were consistent, with a Salmonella detection rate of 4.8%, which was completely consistent with the results of the national standard method. Conclusion The Salmonella RPA-CRISPR/Cas12a visual detection method established in this study has high specificity and sensitivity and is valuable for on-site rapid detection of Salmonella.

Objective To understand the contamination distribution and drug resistance of Enterobacteriaceae bacteria in 3 types of food in Handan Area, and to build a contamination database of foodborne Enterobacteriaceae. Methods Food and drug substances, food for special diet, nuts and seeds and their processed products were collected in Handan City from 2023 to 2024. Enterobacteriaceae were isolated and identified by matrix-assisted laser desorption/ionization-time of flight-mass spectrometry, and quantitative count and drug sensitivity test of Enterobacteriaceae were performed. Results Among 196 food samples, 22 samples were positive for Enterobacteriaceae, positive rate 11.2%. The detection rate of Enterobacteriaceae in bulk food was 20.0% higher than 6.3% in pre-packaged food, and the difference was statistically significant (χ²=8.415, P<0.05). The total contamination of Enterobacteriaceae ranged from 1.00-4.67 lg CFU/g. The 31 strains of Enterobacteriaceae were identified in 22 positive foods, including 17 kinds of bacteria from 9 genera. In the drug susceptibility test of 15 kinds of antibiotics, 32.26% of Enterobacteriaceae bacteria were drug-resistant strains, and the resistance rates of ampicillin (25.81%) and ceftazidime (12.90%) were relatively high, while the resistance rates of chloramphenicol,compound sulfamethoxazole tablets, colistin, cefotaxime, ampicillin/sulbactam and tetracycline were relatively low (all resistance rates≤10.00%). The sensitivity to ertapenem, meropenem, ceftazidime/avibactam, tigacycline, ciprofloxacin, nalidixic acid and amikacin was 100.00%. One strain of Leclercia adecarboxylata was detected in bulk jujube, which was resistant to the most types of antibiotics. Conclusion There is a certain degree of Enterobacteriae bacteria contamination in food in Handan Area, and the contamination rate of bulk food is significantly higher than that of pre-packaged food. A wide variety of Enterobacteriae bacteria are detected, and the drug resistance of different bacteria is significantly different. Targeted monitoring should be further strengthened to prevent and control foodborne diseases.

Objective To understand the metal element contamination in liquid milk in Inner Mongolia region from 2022 to 2023 and assess the metal health exposure risk for the population in Inner Mongolia region. Methods A total of 4103 samples of locally produced liquid milk were collected from Inner Mongolia region. Lead, total mercury, cadmium, chromium and total arsenic were detected using inductively coupled plasma mass spectrometry. The inverno comprehensive pollution index method was used to evaluate the pollution levels of these elements. Considering the actual dietary intake of residents in Inner Mongolia region, the carcinogenic risk assessment (TCR) and non-carcinogenic risk assessment [target hazard quotient (THQ)] were employed to assess the health risks posed by metal elements in liquid milk to the population in Inner Mongolia region. Results In the 4013 samples monitored, all 5 kinds of metal elements were detected. The over-limit detection rate for lead was 22.26% (187/840), for cadmium it was 5.83% (49/840), for total mercury it was 5.12% (43/840), for total arsenic it was 6.54% (55/841), and for chromium it was 40.18% (262/652). Lead, total mercury, and total arsenic all had samples exceeding the limits, with exceedance rates of 5.83% (49/840), 0.119% (1/841), and 0.12% (1/841), respectively. The inverno index for all 5 kinds of metal elements was below 0.7; the TCR for total arsenic and cadmium was less than 10^-4, Within an acceptable risk range; THQ of lead, chromium, and total mercury were all less than 1. Conclusion This study systematically analyzed and comprehensively assessed the sources of heavy metal pollution in liquid milk from different production and processing types, providing a scientific basis for government decision-making, regulation, and the revision of national food safety standards.

Objective To optimize two kinds of detection methods in GB/T 37514—2019 Animal and vegetable fats and oils-Determination of mineral oils. Methods The saponification time was extended from 5 min to 10 min; a turbidimeter was introduced to measure the turbidity value of the saponified sample solution; a commercially available aluminum foil plate was used instead of the homemade alumina thin-layer plate; and 3 kinds of mineral oils were added to compare with the liquid paraffin in the standard. Results The turbidity values of some edible oils decreased to different degrees after prolonging the saponification time; the lowest limits of detection of diesel and liquid paraffin could reach 0.2% after replacing the aluminum foil plate; the limits of detection of different mineral oils by different methods were all different. Although the sensitivity of the optimized method was improved, it still did not fully meet the ideal standard for the detection of very small amounts of mineral oil residues in food safety regulation. Conclusion We call on the relevant departments to accelerate the improvement of the standardization system for the detection of mineral oil in food, and to promote the establishment of a more sensitive and scientific standard for the detection of mineral oil, so as to ensure the safety and quality of the edible oil market and to safeguard public health.

Objective To deeply analyze the sensory quality of flavor during the ripening process of red cheese through various methods for measuring food flavor quality. Methods The volatile flavor compounds and sensory quality of red cheese at different ripening periods were analyzed by solid phase microextraction arrow-gas chromatography-mass spectrometry (SPME arrow-GC-MS), electronic nose, electronic tongue, and quantitative descriptive analysis (QDA). Results The results showed that there were differences in the flavor profiles of red cheeses at different ripening periods. A total of 85 kinds of volatile flavor compounds were identified in red cheese by GC-MS. The total content of acids, alcohols, aldehydes, and ketones first increased and then decreased, while the total content of esters continued to increase. Combined with the relative odor activity value (ROAV) analysis, 28 kinds of characteristic volatile flavor compounds were identified. QDA yielded that yogurt flavor, wine flavor, and sour flavor would enhance significantly (P<0.05) during cheese ripening. In addition, electronic tongue analysis demonstrated significant differences in sourness and bitter aftertaste among red cheeses at different ripening periods (P<0.05). Conclusion This study analyzes and compares the sensory quality of flavor during the ripening process of red cheese from multiple perspectives by combining various methods for measuring food flavor quality. This study not only improves the understanding of the sensory qualities of red cheese but also provides a reference for the development, quality control, and flavor improvement of novel fermented dairy products.

Objective To screen lactic acid bacteria strains with strong ethanol stress resistance and investigate the effects of their biofilms under different ethanol concentrations and environmental disturbances. Methods The growth, biofilm formation, morphological changes and hydrophobicity of various lactic acid bacteria under ethanol stress were examined. The effects of different metal ions and D-galactose on the growth and biofilm formation of lactic acid bacteria were also explored. Results After 48 h of fermentation under 10% ethanol stress, the biomass and biofilm amount of Lacticaseibacillus paracasei were 1.16 and 0.12, respectively. After 24 h of fermentation, its hydrophobicity reached 42.80%, significantly higher than that of Lactiplantibacillus plantarum, Lacticaseibacillus casei, and Limosilactobacillus fermentum, indicating better ethanol stress resistance. Scanning electron microscopy showed that the thickness of the biofilm decreased significantly with increasing ethanol concentration. The addition of D-galactose and metal ions (Ca²⁺, Na⁺) significantly inhibited biofilm formation. Conclusion Lactic acid bacteria resist ethanol stress through biofilm formation, with ethanol stress resistance correlating closely to biofilm production. D-galactose and metal ions affect the growth and biofilm formation of lactic acid bacteria. This study reveals the relationship between ethanol stress resistance and biofilm formation in lactic acid bacteria, provides a theoretical basis and data support for developing lactic acid bacteria biopreparations suitable for high-ethanol food fermentation environments.

Objective To investigate the effects of low-temperature fermentation processes and fermentation duration on the aroma composition and aromatic characteristics of summer-harvested Jingshan black tea. Methods First, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with sensory evaluation was used to analyze the aroma components of 12 samples fermented at 3 temperatures (25, 28 and 35 ℃) and four durations (2.5, 4.0, 5.5 and 7.0 h). Second, principal component analysis (PCA) and hierarchical cluster analysis (HCA) were employed to explore the differences among samples under varying fermentation conditions (temperature and duration). Finally, Orthogonal partial least squares-discriminant analysis (OPLS-DA) with variable importance projection (VIP) scores and relative odorant activity value (OAV) was conducted to screen differential volatile compounds related to fermentation conditions. Results A total of 86 kinds of aroma components were analyzed and identified by the above-mentioned methods. Among them, 15 kinds of substances, such as dimethyl sulfide, linalool, (E,E)-2,4-heptadienal, indole and geraniol, were identified as the key differential volatile compounds under different fermentation conditions (temperature and time). Compared with other fermentation time samples, 4.0 h samples had higher concentration of volatile compounds and better quality. Among the samples with a 4.0 h fermentation duration, the samples fermented at 25 ℃ and 28 ℃ obtained higher sensory scores and presented distinct aroma profiles. At this duration, 25 ℃ and 4.0 h-fermented samples displayed floral aromas dominated by dimethyl sulfide, dehydro-linalool, linalool and neral, while 28 ℃ and 4.0 h-fermented samples exhibited fruity notes characterized by myrcene, citral and geraniol. Conclusion Low-temperature fermentation processes and fermentation duration critically influence the aromatic quality of Jingshan black tea.

Objective To investigate the effects of Bacillus natto fermentation on the quality characteristics and storage stability of Arachis hypogaea L. natto produced from red Arachis hypogaea L.. Methods A novel Arachis hypogaea L. product, Arachis hypogaea L. natto, was prepared through fermentation using Bacillus natto, and its quality characteristics and storage stability were systematically evaluated. In this study, the protein content, fat content and flavor compounds of Arachis hypogaea L. natto were determined. Sensory scores and L^* were monitored during the storage period. Additionally, the levels of total volatile basic nitrogen (TVB-N), amino acid nitrogen and a^* were assessed. Results The results indicated that compared with unfermented Arachis hypogaea L., the protein content of Arachis hypogaea L. natto decreased to 25.84%, and the fat content reduced to 17.72%. Fermentation promoted the production of alcohol and aromatic compounds, resulting in distinct flavor profiles characterized by sourness, saltiness, umami and bitterness. During fermentation, lipolysis produced linoleic acid, leading to a reduction in fat content. Moreover, some free water became less mobile, transitioning into weakly bound water. Over time, the sensory score and L^* and b^* of Arachis hypogaea L. natto declined, whereas the levels of TVB-N, amino acid nitrogen increased. Conclusion Bacillus natto fermentation significantly alters the nutritional composition and flavor characteristics of Arachis hypogaea L. natto. sensory quality deteriorates during storage. These findings provide a theoretical foundation for utilizing Bacillus natto in Arachis hypogaea L. fermentation and offer new insights into developing innovative Arachis hypogaea L. products.

The safety problem caused by the illegal addition of non edible substances to food has become a major threat to public health. However, there are still some significant limitations in the existing detection technology system, such as blind areas and a lack of detection ability. With the advantages of high-throughput screening and identification of unknown substances, non targeted detection technology has made great progress in the fields of emerging contaminants, multi-residue detection of agricultural and veterinary drugs and among others. This paper introduced the detection techniques of non-edible substances such as spectrum, chromatography and chromatography-mass spectrometry. The principle and application of non targeted detection technology and the application and limitation of non targeted detection screening based on database, mass spectrometry splitting characteristics and metabonomics were described in detail. The problems and challenges of non targeted detection technology in practical application were discussed. And innovatively put forward suggestions to promote the practical transformation of non targeted detection technology and the optimization path based on the fusion of non targeted detection technology analysis strategy and big data algorithm. The purpose of this paper was to provide a theoretical basis for the establishment of an efficient, accurate and green methodology system for non targeted detection of non-edible substances in food.

Silicon is an essential trace element for the human body and generally exists in mineral water in the form of metasilicic acid. The accurate detection of metasilicic acid, a crucial boundary indicator for natural mineral water, is essential for determining compliance within quality standards. The GB 8538—2022 China national food safety standard—Testing methods for natural mineral drinking water specifies 2 kinds of spectrophotometric techniques, the silicomolybdic yellow method and the silicomolybdic blue method, for the detection of metasilicic acid. However, due to factors such as the stability of colorimetric solutions in spectroscopic analysis and differences in absorption wavelengths, the application of these 2 kinds of methods in metasilicic acid detection still presents issues that require further improvement. Researchers have also reported a number of determination methods for metasilicic acid based on different technologies, such as flow injection (FI), inductively coupled plasma optical emission spectrometry (ICP-OES), inductively coupled plasma mass spectrometry (ICP-MS), ion chromatography (IC), high performance liquid chromatography (HPLC). This article compared the advantages and existing problems of these methods, so as to provide references for the improvement of existing methods and the development of new methods for metasilicic acid determination.

Currently, widespread concerns have been raised regarding food contamination caused by the migration of photoinitiators in food packaging materials. This article presented a review of the research on different volatile photoinitiators and their applications as standard substances both domestically and internationally. Based on the research focus, several compounds were selected as representatives of highly volatile and less volatile photoinitiators, including benzophenone (BP), 4-methylbenzophenone (4-MBP), ethyl 4-(dimethylamino)benzoate (EDB), 1-hydroxycyclohexyl phenyl ketone (PI-184), methyl-o-benzoylbenzoate (OMBB), 2,2-dimethoxy-2- phenylacetophenone (PI-651), 2-ethylhexyl-4-(dimethylamino)benzoate (EHA) and 2-isopropylthioxanthone (2-ITX). This paper summarized the mechanisms of photoinitiators migration and contamination, discussed analytical detection methods, compared the types of sample matrices used in the contamination and migration studies of different volatile photoinitiators both domestically and internationally, also analyzed the proportion of standard substances used in domestic and international research, their sources, and the demand for new standard substances. It was found that the current national standard substance resource sharing platform provides the most extensive collection of BP and ITX standard substances for photoinitiators research; however, it was recommended that other widely discussed photoinitiators, such as EDB, PI-651, PI-184 and OMBB, be included in new planning. Suggestions for the development of standard substances for photoinitiators in China were provided in this article, offering broader technical support for the study of photoinitiators contamination in the country.

The microbiota in the gastrointestinal tract of humans and animals exhibite diverse characteristics, with microbial communities residing in different ecological niches displaying distinct spatial differences, often characterize by high host specificity. In addition to the compositional differences observe along the longitudinal axis of the gastrointestinal tract, microbes also form discrete characteristic communities within specific microenvironments. This review explored how the physical environment of the gastrointestinal tract affaceded the spatial formation and maintenance of microbial communities, the role of diet in shaping the spatial distribution of gut microbiota, and the importance of this spatial heterogeneity in maintaining organismal health. Focusing on the spatial heterogeneity of gastrointestinal microbiota enables a more comprehensive understanding of the adaptive strategies and biological functions of microbes in different locations and local environments in the gastrointestinal tract. This approach contributed to a better understanding of the role of the gut microbiota in health and disease, providing new theoretical foundations for maintaining gut health, preventing and treating diseases, and developing personalized medical strategies.

Objective To conducte compression tests and finite element mechanical simulations on Eriobotrya japonica (Thunb.) Lindl., and investigate its compression characteristics. Methods The compression deformation process of Eriobotrya japonica (Thunb.) Lindl. was repeatedly tested by universal electronic material testing machine, and the relationship curve between compression force and deformation was obtained. The feature points and feature chains of fruits pictures were extracted by image processing, and the 3D digital model of fruits was constructed. The stress and strain distribution of its fruits under compression was analyzed based on ANSYS Workbench 2024 R1 finite element simulation software. Results The yield load of Eriobotrya japonica (Thunb.) Lindl. fruit was 38.25 N. The average relative error between the finite element simulation model and compression test was 5.93%, which proved that the compression test of its fruit was reasonable and effective. The stress-strain cloud map of fruit compression test was obtained. It was found that the maximum stress position of Eriobotrya japonica (Thunb.) Lindl. was at the edge of the contact between the fruit and the upper pressure plate, the maximum stress value was 0.14057 MPa and the maximum strain value was 0.52233 mm. Conclusion In the process of picking and circulation of Eriobotrya japonica (Thunb.) Lindl., it shall be noted that the extrusion pressure generated by mechanical picking and fruit stacking shall not exceed 38.25 N to avoid mechanical compression damage. At the same time, it is necessary to do a good job of packaging buffering to protect the maximum stress part of its fruits.

Objective To evaluate the quality differences among the main Vitis vinifera L. varieties in Shanghai, identify key quality indicators. Methods A total of 34 batches of Vitis vinifera L. samples were collected from 10 major cultivars cultivated by 7 enterprises in Shanghai. Twelve quality parameters, including cluster weight, berry weight, fructose, glucose, total acid, vitamin C, amino acids, and anthocyanins, were analyzed to assess Vitis vinifera L. quality from 3 perspectives: Physical appearance, intrinsic nutritional quality and overall quality. Results There were significant differences (P<0.05) in the physical appearance, intrinsic nutritional quality and overall quality of Vitis vinifera L. varieties. Shine Muscat performed exceptionally well in sugar-acid balance, Zuijinxiang showed high levels of vitamin C and overall nutritional quality, Jumeigui had a notable advantage in fructose and glucose content, and Shenyuan exhibited the highest total amino acids, though the amino acid composition needs optimization. Principal component analysis revealed that the main factors contributing to quality differences were the sugar-acid ratio, amino acid composition and fruit weight. Conclusion The major Vitis vinifera L. cultivars in Shanghai exhibit distinct quality advantages. Shine Muscat, Zuijinxiang and Jumeigui are particularly suitable for promotion as premium table Vitis vinifera L. varieties. These findings provide a scientific basis for Vitis vinifera L. varieties breeding, cultivation management, and market positioning, while also serving as a reference for consumer health and the development of functional foods.

Objective To construct and compare the fingerprint profiles of Astragalus samples from different origins based on ultra performance liquid chromatography-charged aerosol detector (UPLC-CAD) technology, achieve quality evaluation and origin identification of Astragalus. Methods Using UPLC-CAD technology, this study focused on flavonoid and saponin components to construct the fingerprint of wild-simulated Astragalus membranaceus from the Hengshan Mountains, based on 29 batches of samples collected from multiple geographical origins. Statistical analysis methods such as cluster analysis, principal component analysis (PCA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were used for analysis and evaluation. Results The fingerprint successfully marked 26 common peaks, and 8 key characteristic peaks were identified, including complanatoside A, ononin, astragaloside I to IV, etc. Cluster analysis clearly divided the samples into two major categories, revealing the influence of regional differences on the quality of Astragalus membranaceus. PCA further extracted 7 principal components. OPLS-DA analysis accurately predicted 8 kinds of key compounds influencing the quality differences, which were closely related to origin, cultivation methods, and growth duration. Conclusion This study successfully constructed a fingerprint capable of distinguishing Astragalus based on its origin, cultivation methods, and growth conditions by integrating UPLC-CAD technology with multivariate chemometric analysis. This method can be used to evaluate the fingerprint similarity of Astragalus membranaceus (Hengshan Mountain wild-simulated), with high specificity and sensitivity, which provids a scientific basis for the quality assessment of wild-simulated Astragalus from the Hengshan Mountains.

Objective To investigate the effects of 3 kinds of different thermal processing methods on the quality of Triticum aestivum L. germ. Methods Fresh Triticum aestivum L. germ was used as the test material, and dry heat, microwave and moist heat methods were used to treat Triticum aestivum L. germ to analyze the effects of different thermal processing methods on the nutritional quality and oil quality of Triticum aestivum L. germ. Results There were no significant differences (P>0.05) in fatty acid composition among 3 kinds of thermal processing methods, and ash, fat, protein and mineral contents on a dry basis were essentially unchanged. Compared with fresh Triticum aestivum L. germ, dry heat and microwave methods decreased water content, vitamin E content (dry basis) and amino acid content (dry basis); moist heat method increased in water content, decreased in vitamin E content (dry basis) and no significant difference (P>0.05) in amino acid content (dry basis) content. Acid value and free fatty acid content increased and peroxide content decreased in the dry heat method; the acid value and free fatty acid content of microwave method and moist heat method were significantly reduced (P<0.05), the content of peroxide value significantly increased (P<0.05). Conclusion Moist heat method helps to protect the quality of Triticum aestivum L., can better improve the storage stability of Triticum aestivum L. germ, and provides a basis for further high-value processing and utilization of Triticum aestivum L. germ and the development of functional components.

Objective To study the accuracy and feasibility of colloidal gold immunochromatography for the detection of animal-derived components in meat products. Methods The rapid detection kit was used to detect the animal-derived components in meat products. The sensitivity, specificity, adulteration simulation, false positive rate and false negative rate of 8 kinds of animal-derived components were tested, and quantitative real-time polymerase chain reaction (QPCR) was used as a reference. Results The limits of detection of the rapid detection kit could reach 0.1% for cattle, chicken, duck and goose, and 0.01% for pig, sheep, horse and donkey. The limits of detection of pig, cattle, sheep, chicken, duck, goose, horse and donkey in the adulterated simulation could reach 0.5%, and there was no cross-reaction with other non-species channel detection, and the specificity was good. Conclusion The colloidal gold immunochromatography method established in this study is suitable for the rapid screening and detection of animal origin in meat products.

Objective To explore the quality characteristics and differences among the fruits of 6 kinds of different Prunus salicina L. varieties: Fengtang plum, Candy red plum, Red plum, Jiangan plum, Green red crisp plum and Crisp plum, Qinghong Cuili, and Suli. Methods The nutritional components of Prunus salicina L. fruits were analyzed using liquid chromatography, amino acid analyzer, spectrophotometry, and titration methods, and a quality analysis of different Prunus salicina L. varieties was conducted. Results The study found that the soluble sugar content in Prunus salicina L. fruits was primarily composed of fructose, glucose, and sucrose, with glucose being the highest, followed by fructose or sucrose. The total soluble sugar content, total sugar content, soluble solids, sweetness value, and sugar-acid ratio of Fengtang plum were significantly higher than those of other varieties, which might be the main reason for its sweeter taste. In terms of organic acids, malic acid was the predominant organic acid, accounting for more than 88% of the total, with Candy red plum having the highest malic acid content and Green red crisp plum having the highest total acid content. Amino acid analysis revealed that aspartic acid and proline levels were relatively high, and Candy red plum had the highest total free amino acid content. Green red crisp plum had the highest levels of total flavonoids and vitamin C, while Red plum had the highest vitamin E content. Conclusion The fruit qualities of the 6 plum varieties showes significant differences. This study provides a theoretical foundation and practical guidance for the utilization of quality resources of different plum varieties and the premium strategy for Prunus salicina L. fruits.

Objective To investigate the content of tea polyphenols, catechins, and caffeine in novel-tea beverages available on the market. Methods This study collected and analyzed total of 46 samples from 17 different brands in the market. These products were categorized and compared into 3 types: Novel-milk tea beverages, novel-blended tea beverages and novel-pure tea beverages. Results The findings revealed that the average volume of these was 566 mL per cup. Comparison of average prices of 3 different kinds of new tea drinks was as follows: Novel-milk tea beverages>novel-blended tea beverages>novel-pure tea beverages. In terms of chemical composition, the content of tea polyphenols, catechins, and caffeine in novel-milk tea beverages were significantly lower compared to those in novel-blended tea beverages and novel-pure tea beverages. Notably, the content of tea polyphenols and catechins were influenced by the type of tea base used in the novel-tea beverages. In this study, green tea bases were characterized by tea polyphenols content exceeding 1000 mg/kg and catechins content exceeding 400 mg/kg. Conclusion This research can enable consumers to understand the specifications, prices and tea component content of novel-tea beverages on the market, and also provide assistance for product research and development of novel-tea beverages.

Objective To establish a detection method for rapid determination of chlorate and perchlorate in Capsicum annuum L. powder by automatic QuEChERS-ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Methods After the sample was centrally weighed, the sample was extracted with a mix-ture of 1% avetic acid-acetonitrile-water (1:1, V:V), and automatic pre-treatment with automatic QuEChERS instrument, the gradient elution was performed by 0.5% formic acid methanol-0.5% formic acid solution, Thermo HYPERCARB as a separation column, gradient elution, series mass spectra electrospray ionization negative mode ionization, multiresponse monitoring pattern detection, qualitative research by the ratio of retention time and ion, the internal standard method was used to qualitative experiment. Results Automatic QuEChERS instrument was used to determine the chlorate and perchlorate of Capsicum annuum L. powder and the pretreatment efficiency was 6 times that of manual. The limits of quantification (S/N=10) were 10 μg/kg, when the spiked level was 10-50 μg/kg (n=6), the sample recoveries for chlorate and perchlorate were 94.0%-96.4%, the relative standard deviations were less than 5%. The calibration curves were linear in the range of 1-100 μg/L with the correlation coefficients above 0.999. Conclusion The method has high automation degree, good accuracy and stability, and the limit of quantitation also meets the requirements of European Union export, can be applied for the determination of chlorate and perchlorate in Capsicum annuum L. powder.

To address the current situation where a large number of imported prepackaged foods are denied entry due to non-compliant labels, and to promote the production and review of labels for imported prepackaged foods, this study provided countermeasures and suggestions for mitigating risks associated with label marking of imported prepackaged foods. This review based on current national food safety standards, the Chinese labeling content of imported prepackaged foods is summarized as “8+1+X”, which included 8 mandatory pieces of information: Food name, ingredient information, production date, shelf life, storage conditions, domestic distribution information (including the name, address, and phone number of the distributor/importer), country or region of origin, net content, plus the registration number in China and other special labeling requirements. By comparing the “8+1+X” labeling requirements, the study analyzed non-compliant labeling cases of imported prepackaged foods over the past 3 years and identified risks associated with label marking. By analyzing the root causes, this study proposes 5 countermeasures: Enhancing the awareness and risk perception of foreign trade practitioners, improving their professional competence, leveraging modern software technologies for technical support, promoting the establishment of related industries and technological advancements in relevant fields, and refining regulations and standards. These strategies aimed to effectively reduce the risks associated with the labeling of imported prepackaged foods. Therefore, improving technical capabilities, introducing new label review models, and standardizing the labeling of imported prepackaged foods are essential measures to maintain market order, protect consumers’ right to know and choose, and ensure national dietary nutrition and safety. These efforts must be given due attention.

With the rapid development of the Chinese economy, coffee consumption in China has rapidly expanded, and the processing scale of coffee and related products in China has grown significantly in recent years. However, many food safety risks caused by non-standard processing in the industry have also been exposed as the industry grows. Among them, risks such as excessive use of food additives beyond the scope, excessive mold contamination caused by poor initial processing hygiene conditions, and extreme emphasis on flavor and neglect of acrylamide contamination in baking are more prominent. These risks will be amplified with the surge in consumption. Therefore, it is urgent to introduce normative documents to effectively guide the industry to control non-standard work. At present, China has not yet issued national standards or other authoritative documents on risk control measures for coffee processing exposure, which is significantly different from international standards. This article focused on the main food safety risks currently present in the coffee processing industry, and provided some perspectives and suggestions for future regulatory documents on coffee processing. The significance of this article is to standardize the processing of the coffee industry, ensure effective supervision, strictly control illegal additives, and suppress fraudulent behavior, providing standard support for improving the rate of high-quality coffee.

Objective To evaluate the food safety and quality of prepared dishes sold in Guangdong Province from 2021 to 2023. Methods According to the national definition and scope of prepared dishes, and considering their 5 main characteristics, relevant data were selected from the food supervision and sampling inspection database of Guangdong Province from 2021 to 2023. Additionally, 20 batches of frozen meat products were randomly purchased from supermarkets and stores within the province for animal-derived component testing. The results were evaluated based on food safety national standards and statistically analyzed using WPS Office 2024. Results The supervision sampling inspection data of prepared dishes sold in Guangdong Province from 2021 to 2023 covered 8910 batches and 20019 items, with 18 testing items including physicochemical indicators, contaminants, microorganisms, and animal-derived components. The compliance rate for all items except the microorganism indicator in meat products exceeded 99%. Among the 20 randomly purchased frozen meat products, 15 batches were detected to contain other animal-derived components. By analyzing the above data, several issues were identified in prepared dishes: Food classification could be easily confused; some products lack evaluation criteria for contaminants; microbial contamination was of concern; and the detection rate of other animal-derived components in beef products was high. Conclusion Overall, the food safety of prepared dishes in Guangdong Province is satisfactory. To address the identified issues, effective control measures should be implemented. This study proposes standardizing the classification criteria for supervision and sampling inspection of prepared dishes, expediting the release of national food safety standards, enhancing the prevention and control of microbial contamination, and strengthening the management of raw material authenticity to promote the healthy development of the prepared dishes industry.

Objective To investigate the pollution of 5 kinds of heavy metals in 4 types of food in Hubei Province from 2022 to 2023, and to assess the health risks caused by heavy metal intake in the population. Methods From 2022 to 2023, a total of 316 samples of 4 types 6 kinds of food (soybean, peanut, mushroom, dictyophora, rice and wheat) were randomly collected in Hubei Province. The content of 5 kinds of heavy metals were detected by inductively coupled plasma-mass spectrometry (ICP-MS), and the contamination of food was analyzed by single factor pollution index (P_i) and comprehensive factor pollution index (P_M). According to the health risk assessment model recommended by U.S. Environmental Protection Agency, the target hazard quotient (THQ) and target cancer risk assessment (TCR) were used to assess the non-carcinogenic and carcinogenic health risks caused by heavy metal exposure in the population. Results The overall qualified rate of food was close to 95%, the detection rate of Cd in heavy metals was the highest (100.0%, 14.2%). There were statistically significant differences in the detection rate and excess rate of the 5 kinds of heavy metals (χ²=179.320, 21.849, P<0.001). The 6 kinds of food contamination levels were dictyophora(severe), shiitake mushroom (mild), soybean (safe), peanut (safe), rice (safe), and wheat (safe). The individual heavy metal THQ of different regions and different genders was less than 1, but the comprehensive heavy metal THQ was greater than 1, and the carcinogenic risk of heavy metal in different regions and different genders was greater than 10^-4. In Hubei, the non-carcinogenic and carcinogenic health risks caused by dietary heavy metals intake were higher in rural areas than in urban areas, and higher in women than in men. Non-carcinogenic health risks mainly come from Cd and Cr, while carcinogenic health risks mainly come from Cr. Conclusion There is a certain degree of contamination of edible fungi in the four types of food sold in Hubei Province from 2022 to 2023, especially the heavy pollution of dictyophora. The non-carcinogenic health risk caused by the intake of heavy metals through dietary means is high, and the carcinogenic risk is within the acceptable range. Relevant departments should strengthen supervision and pay attention to the health risks of Cd and Cr exposure.