Objective To improve the storage stability of Laian Malus asiatica cloudy juice beverage. Methods Using suspension stability as the main indicator, the effects of stabilizer composition, ultrasound, and homogenization assisted treatment on the stability of fruit juice beverages were analyzed. Through storage experiments, the changes in quality indicators of cloudy juice at 4 ℃ and 25 ℃ were analyzed, and a model was constructed to predict its shelf life. Results The stabilization process of Laian Malus asiatica cloudy juice was as follows: 0.05 g of xanthan gum and 0.1 g of sodium carboxymethyl cellulose were added to every 100 mL of cloudy juice, assisted by ultrasonic treatment at 300 W for 0.5 min, and then homogenized at 10000 r/min for 1.0 min. Under these conditions, the suspension stability of fruit juice beverages increased from 12.21% to 38.62%. The storage test showed that at 4 ℃, 25 ℃, and 90 d of storage, the largest change was in comprehensive color difference value (∆E), followed by total acid, while the smaller changes were in suspension stability and sensory perception. It was found that there was a highly significant correlation (P<0.001) between 4 quality indicators, including ∆E, total acid conetent, suspension stability, and sensory evaluation. The model fitting results showed that the changes in quality indicators of fruit juice beverages during storage conform to a first-order kinetic model. According to the sensory evaluation model, the predicted shelf life of beverages at 4 ℃ and 25 ℃ was 384.36 d and 153.74 d, respectively. The verification test results showed that the relative error between the predicted storage time of the model and the actual time at 4 ℃ and 25 ℃ was very low, only 4.50% and 0.82%, respectively. Conclusion The stability of Laian Malus asiatica cloudy juice beverage can be significantly improved by xanthan gum and sodium carboxymethyl cellulose, assisted with ultrasound and homogenization treatment. The established model has high accuracy and can be used for predicting the shelf life of juice beverages.

Objective To elucidate the effects of different cooling rates after purification on the volatile flavor compounds of anhydrous live Crassostrea gigas. Methods This study employed gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds of oysters that were purified for 24 hours and then cooled to 4 °C at varying rates (1, 3, 7, 11 and 16 °C/h). Results The results indicated that 45 kinds of known compounds were detected via GC-IMS, with 5 kinds of compounds identified in their dimeric forms. These compounds included 10 kinds of alcohols, 8 kinds of aldehydes, 6 kinds of esters, 7 kinds of ketones, 4 kinds of hydrocarbons, 3 kinds of furans, 3 kinds of alkenes, and 4 kinds of other compounds. Propanal and isovaleraldehyde levels decreased with increasing cooling rates, while acetone levels increased significantly. A total of 25 kinds of differential flavor compounds, including propionaldehyde, n-butanal, 2-butanone and acetone, were selected based on variable importance in the projection, and these compounds might serve as potential biomarkers for distinguishing oysters during the distribution process. Conclusion This study demonstrates that different cooling rates after purification have a significant impact on Crassostrea gigas in anhydrous preservation, providing theoretical support for the preservation and freshness maintenance of Crassostrea gigas.

Objective To understand the prevalence, serotype distribution and drug resistance of Salmonella from foodborne diseases in Fengtai District, Beijing from 2016 to 2023. Methods Salmonella was isolated and identified from the stool samples of foodborne diseases. Serotypes of Salmonella were identified by slide agglutination test. The antimicrobial resistance of Salmonella was determined by micro broth dilution method and minimum inhibitory concentration method. Results The detection rate of Salmonella was 4.33%, which increased from 2.11% to 9.28% from 2016 to 2023. Salmonella infection peaked in autumn. The detection rate of Salmonella was higher in people aged 0-9 old years and 40-49 old years, and people of fever, nausea and diarrhea more than 6. The consumption of meat and meat products was the risk factor of Salmonella infection. The top 5 serotypes were Salmonella enteritidis, Salmonella typhimurium, Salmonella thompson, Monophasic salmonella enterica serovar typhimurium and Salmonella senftenberg. There was an upward trend in the detection rate of Salmonella thompson, and Monophasic salmonella enterica serovar typhimurium. The resistance rate of Salmonella to nalidixic acid (NAL), ampicillin (AMP) and ampicillin-sulbactam (AMS) was higher, the intermediate rate of Salmonella to ciprofloxacin (CIP) was higher, and the sensitivity of Salmonella to gentamicin (GEN), imipenem (IMI) and azithromycin (AZI) was higher. The drug resistance of Salmonella enteritidis was the most serious, the drug resistance rate of tetracycline (TET) and ceftazidime (CAZ) was increasing, and the intermediate rate of CIP was decreasing. The multi-drug resistance rate of Salmonella was 44.00%, which included 31 drug resistance profiles. Conclusion The detection rates of Salmonella are different in different age, different symptoms and food exposure history of people, and different season. Salmonella enteritidis is the main serotype. The serum distribution of Salmonella is dispersive. The resistances of Salmonella to quinolones antibiotics and β-lactam antibiotics are serious, and the situation of multi-drug resistance is serious. We should enhance food safety education on Salmonella, strengthen surveillance on meat food safety, strengthen surveillance on new salmonella species such as Monophasic salmonella enterica serovar typhimurium, strengthen the use of antibiotics, and optimize measures for disease prevention and control of Salmonella.

Objective To optimize the fermentation condition of Enterococcus faecium with the capability of high-yield biogenic amine production by response surface design. Methods Based on the previous single factor experiment results, response surface methodology was used to investigate the interaction among 3 factors with different levels, namely culture temperature (10, 15, 20 ℃), initial pH (5.0, 5.5, 6.0), and sodium chloride addition (4.5%, 5.5%, 6.5%), on the production of biogenic amines by Enterococcus faecium. The fermentation condition for controlling the production of tyramine and phenethylamine by Enterococcus faecium were optimized. Results The results showed that the regression equations for the production of tyramine and phenethylamine at 48 h were obtained with R²=0.9866, adjusted R²=0.9693 for tyramine and R²=0.9875, adjusted R²=0.9714 for phenethylamine, the order of affecting the production of casein and phenethylamine was culture temperature>NaCl addition>initial pH.. The optimal fermentation condition to control the tyramine production of Enterococcus faecium was initial pH of 6.0, incubation temperature of 10.9 ℃, and NaCl addition level of 4.5%. The optimal fermentation condition to control the phenylethylamine production was initial pH of 5.34, incubation temperature of 13.8 ℃, NaCl addition level of 5.8%. Conclusion The results provide references for the effective control of the biogenic amine production of Enterococcus faecium growing in fermented food such as fermented meat products.

Objective To process, annotate and analyze the genomic data of the high temperature resistant Bacillus amyloliticus BA-DES4 by biological software and databases, and to functionally annotate the strain characteristics at the gene level. Methods Metabolic signaling pathways were analyzed by metabolic signaling pathways kyoto encyclopedia of genes and genomes (KEGG) and gene ontology (GO), clusters of orthologous groups of proteins (COG), non-redundant protein (NR) database, etc., which were compared with the predicted gene sequences to obtain the gene function annotation table. The protein sequences of the predicted genes were compared with COG, KEGG and GO databases for BLASTP analysis, to realize the prediction of gene annotation information and function prediction. Results The database analysis showed that the number of bases was 4188731, and the GC content accounted for 46.18%. There were 4445 protein genes, with a total length of 3696380 bp. Functional annotation of genomic protein coding genes showed that the highest proportion of COG-annotated genes was for G (carbohydrate transport and metabolism), followed by K (transcription), which indicated that protein genes encoded in the COG database were mainly involved in the basic cellular function. The GO annotation revealed that the predominant gene types and genes were classified under biological processes. The carbohydrate-active enzymes (CAZy) annotation identified hydrolytic enzymes as the most prevalent category. The KEGG annotation showed that carbohydrate metabolism accounted for the highest number of genes. In the environmental information category, information transduction emerged as the most significant percentage. In the high-temperature resistant Bacillus amyloliticus BA-DES4, 11 genes were found to encode cellulases, with β-glucosidase and endoglucanase being the genes encoding enzymes. Conclusion In this study, the genomic data of Bacillus amyloliticus BA-DES4 is processed, annotated and analysed in order to further explore the research potential of the strain, to better investigate the regulatory mechanism of cellulose production in Bacillus amyloliticus BA-DES4 and to provide a theoretical basis for subsequent experiments.

Objective To optimize the fermentation process with fresh Capsicum annuum L. as raw materials using Lactiplantibacillus plantarum L. and analyze the quality of fermented Capsicum annuum L. under the optimized conditions. Methods Using single factor and orthogonal experiments, the fermentation parameter of fermented Capsicum annuum L. inoculated with lactic acid bacteria were optimized and verified for the optimized fermentation condition. The changes of total acid, reducing sugar, nitrite content, and volatile substances were studied during the fermentation process of Capsicum annuum L. under the condition of the optimal parameters. By comparative analysis, the quality characteristics of strongly fermented Capsicum annuum L. were obtained. Results Under the condition of optimized fermentation parameters (fermentation temperature 35 ℃; fermentation time 10 d; lactic acid bacteria addition 4%; salt addition 4%), fermented Capsicum annuum L. showed sensory scores of 83.00±0.16, pH 3.38±0.02, total acid content of (15.55±0.24) g/kg, L^* of 36.76±0.82, a^* of 22.45±0.65, b^* of 4.04±0.43, and soluble solid substance of (13.07±0.03)%. Lactic acid and malic acid were the main organic acids of fermented Capsicum annuum L., and their contents were (1.9611±0.0800) mg/mL and (1.8600±0.1000) mg/mL, respectively. The flavor substances mainly included acids, esters, ketones, alcohols, and hydrocarbons. Among them, acids accounted for 65.45% of the relative content of total flavor substances. Conclusion Fermentation with lactic acid bacterium strain can enhance brightly fresh redness, crisp, rich aroma, suitable acidity, uniform texture and excellent taste, which are widely accepted by consumers.

Objective To investigate the uric acid-lowering effects of compound postbiotic powder in hyperuricemia. Methods In vitro experiments verified that the metabiotic powder had 2 kinds of effects: Inhibiting xanthine oxidase (XOD) activity and degrading uric acid, and then establishing a rat hyperuricemia model, and giving postbiotic powder treatment, respectively, the changes in body weight, joint growth, serum uric acid (UA) content, serum XOD activity, liver and kidney function, and total cholesterol (TC) in blood lipids, triglyceride (TG) level were compared. Results The sample significantly reduced the serum UA content, serum urea nitrogen (BUN), creatinine (Cr) and TC levels in rats with hyperuricemia. It could effectively reduce the activities of serum XOD, aspartate aminotransferase (AST) and alanine aminotransferase (ALT). Conclusion Postbiotic powder has the effect of lowering uric acid, and also has a certain therapeutic effect on liver and kidney injury and dyslipidemia caused by hyperuricemia, and the therapeutic effect is positively correlated with the intake of postbiotic powder.

Objective To investigate the pollution of organophosphorus flame retardants (OPFRs) in soil and nuts in the primary Carya illinoensis production areas of Anhui Province, and evaluate the ecological risk and human health risk. Methods A total of 15 soil and nut samples were collected from the main production areas of Carya illinoensis in Anhui Province, and the pollution characteristics of 14 kinds of OPFRs were analyzed. The ecological risk of soil was evaluated using the risk quotient (RQ) method, and the human health risk of consuming nuts was assessed using a health risk assessment model. Results The concentration range of OPFRs in soil samples from Carya illinoensis production areas in Anhui Province was 162.33-394.48 μg/kg, with an average of 305.83 μg/kg. Tris(2-ethylhexyl)phosphate (TEHP) had the highest detection concentration, at 52.62 μg/kg. The concentration range of OPFRs in nut samples was 127.57-310.81 μg/kg, with an average of 223.93 μg/kg. Tris(2-ethylhexyl) phosphate (TEHP) had the highest detection concentration, averaging 46.82 μg/kg. The RQ values of 11 kinds of OPFRs ranged from 3.50×10^-5 to 0.47, with tris(1,3-dichloro-2-propyl) phosphate (TDCIPP), triphenyl phosphate (TPhP), and 2-ethylhexyl diphenyl phosphate (EHDPP) having RQ values between 0.1 and 1.0. The remaining RQ values were all less than 0.1. The health risk assessment of human intake of pecan showed that the hazard quotient (HQ) values of children and adults were both less than 0.1, and the risk of intake of TBEP was higher in children and adults, with the HQ value of adults slightly higher than that of children. Conclusion There is a particular ecological risk of OPFRs in the soil of some production areas of Carya illinoensis in Anhui Province, and the residues of OPFRs in nuts can be ignored in terms of human health risk. This study provides a basis for the safety assessment of novel pollutants in the soil and nuts of Carya illinoensis production areas.

Objective To understand the residual levels of chlorpyrifos in vegetables and fruits in Shanghai in 2014—2023, and evaluate the dietary exposure risk of chlorpyrifos in vegetables and fruits. Methods A number of different varieties of vegetables and fruits in Shanghai were inspected and monitored for the detection of chlorpyrifos from 2014 to 2023. Combined with the food consumption data of residents in Shanghai in 2013, dietary exposure risk assessment of chlorpyrifos were conducted by point assessment method. The assessment results were compared with the acute reference dose (ARfD) and acceptable daily intake (ADI) to assess the acute and chronic exposure risk of chlorpyrifos in vegetables and fruits in residents in Shanghai. Results The quantity of vegetables samples was 33796, the detection rate was 0.97%, the average value was 0.00131 mg/kg, and the exceedance rate was 0.46%. The quantity of fruits samples was 9228, the detection rate was 5.26%, the average value was 0.00320 mg/kg, and the exceedance rate was 0.00%. The acute exposure of chlorpyrifos residues ingested through vegetables and fruits were 0.0432 mg/kg bw and 0.0141 mg/kg bw, the ratio of acute exposure to ARfD respectively were 43.19% and 14.15% among the population aged 3 and above. The chronic exposure of chlorpyrifos residues ingested through vegetables and fruits were 5.34×10^-6 mg/kg bw and 8.43×10^-6 mg/kg bw, the ratio of chronic exposure to ADI respectively were 0.053% and 0.084%. Conclusion Both the acute and chronic exposure risks of chlorpyrifos ingested through vegetables and fruits in residents are low in Shanghai.

Objective To understand the contamination level of glycidyl esters (GE) in edible vegetable oils and to evaluate the dietary exposure risk of GE in Shanghai residents. Methods Based on the monitoring data of GE in edible vegetable oil sold in Shanghai in 2024, combined with the vegetable oil consumption data of Shanghai residents in 2024, the GE exposure of Shanghai residents via vegetable oil was calculated by simple distribution assessment method, and the margin of exposure (MOE) method was used to assess the health risk. Results The detection rate of GE in 178 edible vegetable oils was 94.4%, with an average content of 360.8 μg/kg and a maximum value of 5470.0 μg/kg. According to the EU regulations on the limit values of GE in vegetable oils, it was found that the exceeding standard rate of GE in vegetable oil was 5.6%. The mean content of GE in rice oil (1169.3 μg/kg) was the highest, followed by camellia seed oil (657.8 μg/kg) and corn oil (499.0 μg/kg). The mean daily exposure and 95th percentile exposure of GE from edible vegetable oils in Shanghai residents aged ≥3 years old were 0.208 and 0.497 μg/kg bw, the MOE values were 11538 and 4829, respectively, and P₉₅ MOE was less than 10000. The mean MOE value of GE exposure through vegetable oil in residents aged 3 to 17 years old was less than 10000. The P₉₅ MOE values of GE exposure through vegetable oil in 4 different age groups were all less than 10000. Conclusion The health risk of GE intake via edible vegetable oil in Shanghai residents is generally at an acceptable level. However, the health risks of GE exposure for individuals aged 3 to 17 year old and those with high consumption of vegetable oil still need to be focused.