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.

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.

Objective To comprehensively evaluate Lentinula edodes quality using texture profile analysis (TPA) and compare characteristics across different geographical origins. Methods Using Lentinula edodes from different origins as experimental materials, the TPA model of texture analyzer was used to study the main indicators that affect the texture quality of Lentinula edodes by statistical analysis methods, at the same time, the quality of Lentinula edodes was comprehensively evaluated in combination with the nutrients of Lentinula edodes. Results Statistical analysis showed that among the 7 kinds of index parameters of Lentinula edodes detected by the texture analyzer, principal component 1 mainly included 3 indicators: Chewing ability, adhesiveness and hardness, among which the hardness had the maximum range of correlation. The 3 important indicators of principal component 1-1 in Lentinula edodes were protein, arginine and Ca, among which Ca had the maximum range of correlations. Cluster analysis of 6 important indicators yielded 3 groups of Lentinula edodes. Among them, the third group, which had relatively high values in chewiness, stickiness, hardness, protein and arginine, had a better overall quality. Conclusion This study conductes a comprehensive analysis of the quality of Lentinula edodes based on the TPA method combined with nutrients. The results show that Lentinula edodes in Chengde are good quality and relatively high nutritional content, providing a scientific basis for the further development and utilization of Lentinula edodes.

Objective To establish a method for determination of 17 kinds of amino acids in 3 kinds of animal blood tofu products (duck, pig, sheep) by ultra performance liquid chromatography with pre-column derivatization. Methods The samples were hydrolyzed in 6 mol/L HCl for 24 h at 110 ℃. Norvaline was used as the internal standard and 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate was used as the derivatizing agent. The derivative products were separated using an Acquity UPLC™BEH C₁₈ chromatographic column (2.1 mm×150 mm, 1.8 μm), with a flow rate of 0.4 mL/min. The column temperature adopted the programmed temperature rise mode, and the detection wavelength was 260 nm. The quantification of amino acids was performed using an internal standard method. Results The calibration curves of 17 kinds of amino acids showed good linearity with correlation coefficients greater than 0.999. The limits of detection were 0.06-0.14 mg/g, the limits of quantitation were 0.19-0.45 mg/g. Recoveries were in range of 85.1%-108.8%, and the relative standard deviations were within 0.3%-6.7%. The established method was adopted to determine the 3 kinds of animal blood tofu sold online respectively. The 17 kinds of amino acids were found in all products. The content of total amino acids in duck, pig, sheep blood tofu was 63.82, 95.61, 93.52 mg/g. Conclusion The 17 kinds of amino acids can be separated completely within 22 min by use of this method. The established method has good repeatability and high accuracy, and is suitable for the 17 kinds of amino acids determination in animal blood tofu.

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.

Fusarium is a ubiquitous pathogen worldwide that can affect the growth and development of plants and pose a serious threat to global food security and biodiversity. Almost all Fusarium bacteria produce mycotoxins, which are diverse and pathogenic. The most toxic ones include trichothecenes, zearalenone (ZEA) and fumonisins. On the one hand, mycotoxins, as pathogenic agents, can infect a wide range of plants, leading to symptoms such as stunted growth, fruit or seed rot, yellowing of leaves, wilting, ulceration, and root or stem rot. These effects result in significant crop damage and economic losses, making mycotoxin contamination a major concern in agriculture. On the other hand, Fusarium is also considered to be the causative agent of fungal infections in humans and animals, and its toxins contaminate cereals and food, causing related pathologies in humans and animals, and have a wide range of clinical manifestations in immunocompromised patients. Most often, Fusarium is difficult to control because the fungus easily overcomes host resistance to various control methods. This review summarized the latest research on Fusarium, exploring its interaction mechanisms with plants and its impact on food security. Additionally, it provided a detailed overview of various methods for detecting Fusarium, aiming to promote research on the comprehensive management of this inevitable food contaminant to support the sustainable development of global food security.

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 establish a rapid quantitative detection method for ester content in Nongxiangxing crude Baijiu by using mid-infrared spectroscopy. Methods The mid-infrared spectroscopy analysis technology combined with gas chromatography was used to detect Nongxiangxing crude Baijiu. Partial least squares method was employed to establish mid-infrared quantitative detection models for ethyl hexanoate, ethyl acetate, ethyl lactate, and ethyl butyrate in Nongxiangxing crude Baijiu. Results The detection models for ethyl hexanoate, ethyl acetate and ethyl lactate exhibited linear coefficients (r²) exceeding 0.99 and root mean square error were below 0.07 g/L, indicating that the models had good goodness of fit and stability. The average relative error of the prediction results after external validation was lower than 3.50%, indicating that the models had good detection performance and the predicted values were close to the true values. Due to its low content and narrow spectral range, the prediction effect of the model for ethyl butyrate was poor. Conclusion This method have a good detection ability for the contents of ethyl hexanoate, ethyl acetate and ethyl lactate in Nongxiangxing crude Baijiu. It can meet the basic needs of enterprises for the rapid detection and analysis of crude Baijiu in daily production, providing a new development direction for the rapid detection analysis, and grading of Baijiu.

Objective To establish a method for simultaneous determination of 50 kinds of antibiotics in dried sea cucumbers by multifunctional purification column combined with ultra performance liquid chromatography-tandem mass spectrometry. Methods The sample was extracted with 50% acetonitrile aqueous solution. After purification by multifunctional purification column, 50 kinds of antibiotics were separated using Waters ACQUITY UPLC HSS T3 (100 mm×2.1 mm, 1.8 μm) column with acetonitrile and 0.1% formic acid aqueous solution (include 5mmol/L ammonium acetate) for gradient elution. The mass spectrum was performed by electrospray positive ion mode scanning and multi-reaction monitoring acquisition, and quantified by external standard method. Results The results showed that 50 kinds of antibiotics exhibited good linearity in the range of 0.1-100.0 ng/mL, and the correlation coefficients were all greater than 0.99. The limit of detection ofthe method was 0.1-2.0 µg/kg, the limit of quantitation was 0.5-5.0 μg/kg. Recovery tests were carried out at 3 levels (1 times, 2 times, 10 times of the limit of quantitation) in the blank matrix, the average recoveries of the limit of detection were in the range of 54.83%-120.01%, and all the relative standard deviations (n=6) were 0.08%-9.15%. Conclusion This method has the technical advantages of simple operation process, excellent detection sensitivity, reliable precision, and good reproducibility, it can be applied to rapid screening and qualitative and quantitative detection of multiple antibiotics in dried sea cucumbers.

Pork quality is an economically critical trait in swine production, necessitating rapid and accurate evaluation methods to optimize processing efficiency and ensure trade compliance. Recent advancements in artificial intelligence algorithms and sensor technologies have driven the development of non-destructive detection methods based on artificial intelligence, which are now widely applied in the meat industry. Integrating digital image processing with artificial intelligence learning algorithms and multi-sensor data fusion to achieve automated, real-time monitoring of pork quality throughout processing chains represents a pivotal research direction for ensuring meat safety and quality. This article summarized the current key technologies for non-destructive testing of pork quality, including near-infrared spectroscopy, hyperspectral imaging, Raman spectroscopy, fluorescence spectroscopy, terahertz spectroscopy, electronic nose/tongue technology and computer vision systems, elaborated the principles, characteristics and application status of different technologies, and discussed and forecasted the shortcomings and future development directions of different technologies, aiming to provide reference for the application of non-destructive testing technology in pork quality evaluation.