Objective To analyze the pesticide residues in Vigna unguiculata (L.) Walp. from typical vegetable-growing areas and evaluate their dietary exposure risk. Methods The pesticide residues of 288 Vigna unguiculata (L.) Walp. samples from 3 typical growing areas were prepared by standard methods. Risk assessments were performed utilizing index of food safety and hazard risk coefficients. Results Totally 39 pesticides were detected in 288 Vigna unguiculata (L.) Walp. samples with detection rates ranged from 0.35% to 24.31%. Low-toxicity pesticides with high detection rate were difenoconazole, cyromazine, chlorfenapyr, pyraclostrobin, chlorantraniliprole and acetamiprid, successively. Multiple pesticide residues were detected in Vigna unguiculata (L.) Walp. samples, and the detection rate and over-standard rate of samples in production were higher than those in farmers’ market and wholesale market. The risk assessment results indicated that hazard risk coefficients values of fenthion, cyromazine and thiamethoxam were more than 2.5 wih high risk; hazard risk coefficients values of carbofuran, triazophos, cyhalothrin and acetamiprid were more than 1.5 and less than 2.5 with moderate risk; hazard risk coefficients values of other pesticides were less than 1.5 with low risk.Conclusion The residues of various pesticides and the use of pesticides beyond the prescribed range are quite common on Vigna unguiculata (L.) Walp.. However, the risk of pesticides detected in most cases is relatively low. The main high risk factors are fenthion, cyromazine and thiamethoxam in Vigna unguiculata (L.) Walp. of typical growing areas, which need to be focused on supervision and increased monitoring. Some pesticides on Vigna unguiculata (L.) Walp. can be naturally degraded during storage, transportation and sales. The risk situation of Vigna unguiculata (L.) Walp. in the circulation stage is lower than that in the production stage, and the risk in the consumption stage will be further reduced.

Objective To evaluate the potential quality and safety risks of disposable bamboo and wooden chopsticks by detecting and analyzing hydrogen peroxide residues. Methods This study simulated the migration of hydrogen peroxide in disposable bamboo and wooden chopsticks under actual usage conditions. The migration amount of hydrogen peroxide in distilled water was measured using spectrophotometry, and its safety was evaluated through 4 steps: Hazard identification, hazard characteristic description, exposure assessment and risk characterization. Results The migration amount of hydrogen peroxide in disposable bamboo and wooden chopsticks was 40-110 mg/kg, and the dietary exposure risk factor for the general population (excluding infants and young children) was 3.3×10³%-9.1×10³%, far exceeding the international default safety threshold (20%). The residual hydrogen peroxide in disposable bamboo and wooden chopsticks might pose certain health risks to the human body. Conclusion The conclusion of the risk assessment indicates that the residual hydrogen peroxide in disposable bamboo and wooden chopsticks poses a significant exposure risk, and long-term use may pose safety hazards. It is urgent to include it in the key monitoring scope of food safety. It is recommended to strengthen production control, improve industry standards, strengthen market supervision, and enhance public awareness to ensure the health and safety of the public.

Objective To establish a method for rapid detection of nutritional components in raw milk by milk composition analyzer. Methods This study used commercial raw milk as the test sample, and based on Fourier transform infrared spectroscopy (FTIR), it constructed a rapid detection method for 9 parameters such moisture, protein, fat, lactose, ash, non-fat milk solids, total dry matter, relative density and freezing point in raw milk. The precision and accuracy of the rapid detection method were evaluated by comparing it with the national standard detection results. Results The determination results of the milk composition analyzer were as follows: Moisture 86.00%-89.09%, protein 2.52%-4.51%, fat 2.65%-5.39%, lactose 3.81%-5.40%, ash 0.56%-0.80%, and non-fat milk solids 6.94%-9.81%. F-test and T-test were performed on 9 parameters including fat, lactose and non-fat milk solids. The maximum F-value was 9.00, less than 9.55, indicating no significant difference in precision for the 9 parameters. The maximum T-value was 20.82, less than 22.327, confirming no significant difference in accuracy for the 9 parameters. Both the milk composition analyzer method and the national standard method could accurately determine milk nutritional indicators. The results showed that the precision and accuracy of the established rapid detection method had no significant differences from those of the national standard method. Conclusion The rapid detection method for nutrient components in raw milk constructed in this study can be used for high-throughput and low-cost rapid screening of nutrient components in raw milk. National standard methods should be used as the benchmark for high-precision scenarios, supervision and admission, while daily monitoring should primarily rely on rapid detection results from milk composition analyzers.

Fresh wet vermicelli, as an emerging product in the development of the food processing industry in recent years, is becoming more and more popular among consumers because of its greater ease of consumption and freshness. This paper summarized the current status of the production and processing of fresh and wet vermicelli, the research and application of food additives (alum substitutes) and anticorrosive and preservative agents in China. The processing technology covered the core steps of raw material selection (mainly sweet potato and potato starch), thickening, mixing, molding, aging, cutting, packaging and sterilizing. Food additives used polysaccharides, phosphates, proteins, etc. as improved quality. Peservative research focused on the application of chemical (potassium sorbate, citric acid, etc.) and biological preservatives (streptococcus lactis, natamycin, etc.) as well as compounding technology. And in response to the lack of preservative limit standards, high energy consumption of traditional processes and insufficient green preservation technology in the current production of fresh and wet vermicelli, propose the future needed to focus on natural preservatives to increase efficiency, intelligent packaging and cleaner production of the proposal for the development of China’s fresh and wet vermicelli to put forward higher requirements to enhance market competitiveness, to meet consumer demand for high-quality food.

Objective To develop a method for the determination of zearalenone (ZEN), ɑ-zearalenol (ɑ-ZOL) and β-zearalenol (β-ZOL) in maize flour by ultra performance liquid chromatography-tandem mass spectrometry, and assess the dietary exposure risk. Methods The samples were extracted by 70% acetonitrile-water (V/V), purified by QuEChERS, then detected by ultra performance liquid chromatography-tandem mass spectrometry in multiple reaction monitoring mode and quantified by matrix matching curve. The pollution index and hazard quotient (HQ) are used for dietary exposure risk assessment. Results ZEN, ɑ-ZOL and β-ZOL showed good linearity within the ranges of 0.2-100.0, 0.2-100.0 and 0.5-100.0 μg/L respectively. The limits of detection of ZEN, ɑ-ZOL and β-ZOL were 0.5, 0.5 and 1.5 μg/kg, respectively; the limits of quantitation were 1.5, 1.5 and 4.5 μg/kg respectively. Within the addition concentration range of 5.0-60.0 μg/kg, the recovery rates of the 3 kinds of target substances were between 80.4% and 103.0%, and the precisions were all less than 15%. This method was used to test 30 commercially available maize flour samples. The detection rate of ZEN was 80%, while α-ZOL and β-ZOL were not detected. The pollution index of ZEN was less than 0.7 and the HQ of ZEN was less than 1, it indicated that there was no risk and the threat to human health was small.Conclusion The method is sensitive, accurate and effective for routine monitoring of ZEN, α-ZOL and β-ZOL in maize flour. This method can be expected to use for the determination of the ZEN, α-ZOL and β-ZOL in other grain and its products.

Fusarium toxins are toxic and harmful secondary metabolites produced by toxigenic Fusarium spp. during infection in grains. Contamination with Fusarium toxins threatens the safety of staple grains and animal health. In recent years, with the deepening of toxin research and the development of detection technologies, modified mycotoxins with changed chemical structures and biochemical properties have been detected. These modified mycotoxins are produced during processing, or through chemical or biological reactions in plants, animals or microorganisms, and could not be identified by conventional detection. Modified toxins can be transduced through the food chain and release free toxins after animal consumption. This article reviewed the recent research progress of modified Fusarium toxins, including the modification types, natural occurrence, toxicology, which would provide references for the comprehensive assessment of the contamination risk of Fusarium toxins in grains and control strategies development.

Food supervisory sampling and inspection serves as a critical approach in food safety regulation, where scientifically precise food classification directly determines the accuracy of result evaluation and the effectiveness of inspection practices. Currently, multiple food classification systems coexist in China, with discrepancies in the categorization of food items across these frameworks. These inconsistencies have led to significant challenges in accurately classifying food products and determining evaluation outcomes. This study systematically investigated the characteristics and application relationships of China’s primary food classification systems. Through case analyses of products including Qingtuan (glutinous rice dumplings), pickled mustard and peanut butter, it revealed classification discrepancies across different systems for homologous foods and identified key factors influencing food classification and result determination. Findings demonstrated that comprehensive judgment in supervisory inspection must integrate inspection protocols, production licensing categories, product standards and ingredient processing information. The accuracy of result determination was jointly affected by classification precision, enforcement rigor of evaluation principles and standardized application of criteria. This paper proposed a series of recommendations, including the optimization of food classification determination mechanisms, the development of a food classification reference database, the refinement of early warning systems for standard revisions, the enhancement of classification and determination capabilities within inspection institutions and the establishment of a national food classification information platform. These measures were intended to provide a scientific foundation and practical references for government regulatory bodies and inspection agencies to streamline supervision and sampling workflows, improve the accuracy of food categorization and outcome assessment, and ultimately enhance the overall efficiency of food safety regulation.

Objective To understand the residue status of 10 kinds of anesthetics in freshwater fish in Yubei District of Chongqing in 2024, and to assess the dietary exposure risk. Methods The 60 samples of commercially available in Yubei District in 2024 were randomly collected, and 10 kinds of anesthetic residues were detected by the ultra performance liquid chromatography-tandem mass spectrometry. Combined with the dietary intake of residents, the dietary exposure risk of anesthetic residues in freshwater fish was evaluated by food safety index method. Results The detection rate of eugenol was 51.7%, and the concentration range was 3.48-583.00 μg/kg. The detection rate of methyl eugenol was 90.0%, and the concentration range was 10.50-43.80 μg/kg. The detection rate of isoeugenol was 48.3%, and the concentration range was 3.42-619.00 μg/kg. The detection rate of methyl isoeugenol was 78.3%, and the concentration range was 6.47-30.40 μg/kg. The other 6 kinds of anesthetics were not detected. The detection rates of different anesthetics in freshwater fish were significantly different (P<0.01). The maximum index of food safety of eugenol, methyl eugenol, isoeugenol and methyl isoeugenol in freshwater fish were 0.820×10^-4, 0.308×10^-5, 0.434×10^-4 and 0.214×10^-5, respectively. Conclusion In 2024, the residue of fishery anesthetics in freshwater fish sold in Yubei District of Chongqing is generally at a safe level, but the residue of eugenol anesthetics is common, which should be paid attention to by relevant departments to regulate the use of fishery anesthetics in aquatic products.

Meat products are essential for a balanced human diet due to their high protein content, vitamins, minerals and trace elements, and their flavor is a core attribute that determines their quality and consumer preference. Different types of meat products have distinctive flavor characteristics due to differences in processing techniques. The paper introduced 4 typical types of meat products: Cured meat products, soy sauce and marinated meat products, fermented meat products, smoked meat products, etc. Under the process of curing, soy sauce and marinade, fermentation, smoking, etc., their proteins, fats and microorganisms decomposed aldehydes, ketones, esters and other volatile flavors, to form a unique flavor profile. Based on these flavor formation characteristics, traditional flavor control technology through process optimization and spice compounding to achieve flavor improvement, and modern technology with the help of molecular analysis, microbial engineering and other means to achieve precise control, aimed to provide a reference for future research on the molecular mechanism of flavor formation of typical meat products, multi-omics linkage technology development and other fields, and to further promote the enhancement of the flavor and quality of meat products and sustainable development of the industry.

Objective To investigate the formula optimization conditions for low-sugar tamarind-coconut oil fruit cake, utilizing tamarind, coconut oil and xylitol as the primary ingredients, and to assess the quality of the final product. Methods The low-sugar tamarind-coconut oil fruit cake was optimized using sensory evaluation, texture, and color difference as indicators through a single-factor orthogonal experimental design. The physical, microbial, mineral element, and flavor characteristics of the finished product were also analyzed. Results The optimal formulation for low-sugar tamarind-coconut fruit cake was: Based on a total product weight of 50 g, tamarind juice 8 g, coconut oil 4 g, carrageenan 0.27 g, konjac powder 0.54 g and xylitol 8 g. Under these optimal conditions, the sensory score of the low-sugar tamarind-coconut oil fruit cake was 94.70 points; the hardness, elasticity, adhesiveness and chewiness were 93.33 g, 2.54 mm, 79.33 g and 2.00 mJ, respectively; the color difference L^*, a^*, b^* were 46.34, 7.13, 13.27 respectively; the total sugar, total acid and amino acid content were 27.18 g/100 g, 0.39 mg/g and 0.25 mg/g, respectively; the content of mineral elements potassium, phosphorus, calcium, and magnesium were 717.95, 62.17, 73.70 and 91.40 mg/kg, respectively, with a ratio of phosphorus to calcium close to 1:1; electronic nose analysis reveals that the aroma of the finished product primarily consists of short-chain alkanes, alcohols, ethers, aldehydes, ketones, aromatic compounds, and sulfides. The sum of contribution rates of the first and second principal components in principal component analysis (PCA) was 98.80%. Conclusion The low-sugar tamarind-coconut oil fruit cake made by this method is nutritious, moderately soft and firm in texture, with uniform color and unique flavor.