Objective To construct a predictive model for bacterial growth in braised chicken legs under variable temperature conditions during actual circulation. Methods Based on the one-step method of the Huang model, the growth process of foodborne Escherichia coli (E. coli) in braised chicken legs was studied. Kinetic parameters for E. coli growth and survival were determined through multiple sets of isothermal experiments, ultimately yielding a second-order model describing the relationship between instantaneous colony count, temperature, time and initial colony count. The model was validated using simulation experiments. Results A significance analysis of differences was conducted between the measured growth colony counts of E. coli strains cultured under fluctuating temperatures and the predicted colony counts obtained by the model. The test showed that P=0.926>0.05, indicated that there was no significant difference between the predicted values and the measured values. Conclusion The second-order model constructed in this study can effectively simulate E. coli growth under fluctuating temperatures and is sufficiently reliable. The model, integrated with the R programming language, allows for rapid prediction of E. coli growth under fluctuating temperature conditions, providing a rapid and effective tool for risk assessment of braised meat products in actual circulation.

Objective To investigate the effects of repeated freeze-thaw cycles, induced by temperature fluctuations during cold chain circulation, on the quality deterioration of pre-prepared grilled fish. Methods An accelerated deterioration model was established through extreme treatment to examine the effects of up to 8 freeze-thaw cycles on microstructure, texture properties, pH, color parameters and lipid oxidation. Correlation analysis was conducted to identify the primary factors contributing to quality degradation. Results As the number of freeze-thaw cycles increased, muscle tissue damage intensified, myofibril structures fractured, and hardness, elasticity, chewiness and shear force declined, while adhesiveness increased. The pH value showed a decreasing-then-increasing trend. Overall, the lightness value (L^*) progressively decreased, while the redness (a^*) and yellowness (b^*) values continuously increased. The thiobarbituric acid reactive substances (TBARS) value significantly increased from 0.28 mg/kg to 2.00 mg/kg (P<0.05). After 6 cycles, the total volatile basic nitrogen (TVB-N) content exceeded the national safety limit for consumption (27.43 mg/100 g, national standard limit≤25 mg/100 g). Conclusion The quality of pre-cooked grilled fish significantly deteriorates during distribution, and the damage becomes more severe with increasing freeze-thaw cycles. After more than 5 cycles, the product is no longer suitable for consumption. These findings provide a scientific basis for quality control strategies in the cold chain logistics of pre-prepared aquatic products.

The frequent occurrence of adulteration in meat products not only affects people's quality of life but also restricts the healthy development of the industry. The technology of identifying adulteration in meat products has become a research hotspot. Fast, accurate, reliable, and simple meat ingredient detection technology is an effective means of identifying adulteration in meat products This article reviewed the principles, advantages, disadvantages and application research of various meat source component detection technologies that had been extensively studied, including spectroscopic technology, chromatographic and mass spectrometry analysis technology, immunoassay technology and isothermal amplification analysis technology. It also looked forward to the future research directions of these technologies, in order to provide theoretical basis and reference ideas for the research of meat product adulteration identification technology.

Objective To explore the bacterial community composition and abundance, as well as inter-sample variations in species composition and community structure in commercially available peanut butter and sesame paste sold in Yunnan Province using 16S rRNA gene sequence analysis. Methods A total of 160 samples encompassing best-selling peanut butter, sesame paste, and mixed spreads from Yunnan Province were subjected to 16S rRNA V4 region amplicon sequencing. Subsequent analyses included species composition profiling, abundance clustering, phylogenetic relationships, and diversity assessments. Results Characteristic sequence analysis revealed that sesame paste contained the highest number of characteristic sequences, followed by peanut butter, while mixed paste had the least. Bacterial community composition analysis indicated that these unique sequences predominantly belonged to the phyla Proteobacteria, Cyanobacteria and Firmicutes. At the genus level, the top 35 identified genera included Listeria, Escherichia-Shigella, Clostridium_sensu_stricto_1, Bacillus, Vibrio, Streptococcus, Pseudomonas and Aeromonas. α diversity analysis demonstrated significant differences in species diversity between peanut butter and sesame paste (P<0.05). Conclusion Distinct bacterial compositions are observed among peanut butter, sesame paste, and mixed spreads, with sesame paste exhibiting the highest species abundance. Among the top 35 identified genera, 12 are known to include pathogenic species, posing potential food safety risks. It is imperative for manufacturers and regulatory authorities to address these concerns to ensure consumer safety. This study provides a reference for food safety regulatory authorities and offered important data support for the establishment of microbiological safety standards for nut butter products.

Objective To investigate the residues characteristics of veterinary drug in Gallus gallus domesticus from Hubei Province and assess the dietary exposure risks. Methods The 34 types of veterinary drug residues were detected in 100 randomly collected samples of Gallus gallus domesticus from farms, agricultural markets, wholesale markets and slaughterhouses in Hubei Province in 2024 by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The dietary exposure risk assessment of detected veterinary drug residues was conducted using the veterinary drug residue risk ranking matrix of the United Kingdom Veterinary Drug Residue Committee and the index of food safety (IFS) method. Results The 12 kinds of veterinary drugs were detected in the samples, with a residue detection rate of 49%. Among these, 2 kinds of drugs were prohibited for use in food animals, and 1 kind of drug was approved for therapeutic use but prohibited from detection in animal-derived foods. The risk assessment revealed that the IFS values of all detected veterinary drugs were significantly less than 1, indicating a low dietary exposure risk from residues. Conclusion This suggests that the quality and safety of Gallus gallus domesticus in Hubei Province are satisfactory, with minimal health risks posed by residual veterinary drugs to humans.

Objective Taking silicon dioxide fired from barley shells as the research object, to explore the potential application of its aqueous solution in efficient extraction of active functional components (flavonoids and polyphenols compounds) from plant materials represented by purple corn tea. Methods The silica aqueous solution was subjected to an acute oral toxicity test, and the mice were observed for 14 consecutive days, and the reactions, deaths and weight of the mice were recorded. Through the acute oral toxicity test, it was found that the acute oral toxicity median lethal dose (LD₅₀) of the test substance to female and male ICR mice was greater than 5000 mg/kg BW, which was actually non-toxic. Subsequently, this study took purple corn tea as an example, and based on the single factor experiment, adopted the response surface methodology and combined it with ultrasound-assisted extraction technology to systematically evaluate the effects of key factors such as solvent type, liquid-to-solid ratio, extraction temperature and time on the extraction efficiency of flavonoids and polyphenols. Results A barley husk-derived silica aqueous solution with a mass concentration of 7000  mg/L was used as the extraction solvent. The optimal extraction conditions for flavonoids were a solid-to-liquid ratio of 0.04  (g/mL), an extraction temperature of 67  ℃, and an extraction time of 34.3  min. For polyphenols, the optimal extraction conditions were a solid-to-liquid ratio of 0.04  (g/mL), an extraction temperature of 50.7  ℃, and an extraction time of 61.6  min. Conclusion Compared with other solvents, the silica aqueous solution derived from barley husks exhibits superior extraction performance under the same conditions, demonstrating its preliminary feasibility for extracting flavonoids and polyphenols from purple corn tea and indicating its promising potential for further development and application.

Objective To obtain excellent lactic acid bacteria with bacteriostatic activity from fermented bamboo shoots and analyze their antibacterial substances. Methods Using Liuzhou traditional fermented bamboo shoots as raw materials, Staphylococcus aureus and Escherichia coli as indicator bacteria, and inhibition zone diameter as evaluation indicator, the Oxford Cup method was used to screen lactic acid bacteria with higher antibacterial properties. The strain was identified by morphological observation and molecular biological technique. Finally, the effects of pH, temperature and enzyme treatment on the antibacterial activity of the fermentation supernatant of the strain were analyzed. Results A total of 26 strains of lactic acid bacteria were isolated from Liuzhou traditional fermented bamboo shoots, among which 10 strains had antibacterial activity against Staphylococcus aureus and Escherichia coli, and strain LZ-6 had the strongest antibacterial activity, with a diameter of more than 15 mm for the inhibition zone. The strain LZ-6 was identified as Limosilactobacillus fermentum. The antibacterial substances produced by strain LZ-6 exhibit good antibacterial activity only under acidic conditions and had good thermal stability. After protease treatment, there was no significant change in antibacterial activity (P>0.05), indicated that the protein in the fermentation supernatant had no antibacterial effect. Conclusion A fermented lactobacillus LZ-6 with good antibacterial activity is screened from Liuzhou traditional fermented bamboo shoots. Its antibacterial substances are organic acids with stable activity and are not affected by temperature and enzymes. The lactic acid bacteria derived from fermented bamboo shoots obtained in this study can be used in the fields of sour bamboo shoot fermentation and biological preservatives, and lay the foundation for the separation, identification and mechanism research of antibacterial substances.

Many foodborne Chinese herbs exhibit significant efficacy in sedation and hypnotic effects, with the advantages of safety, mildness, and convenience. These properties have garnered widespread attention from individuals suffering from insomnia, scientific researchers, and relevant practitioners. Such herbs are predominantly utilized in health foods and ordinary foods. In the realm of health foods aimed at aiding sleep, dosage forms are diverse, and ingredients such as Semen Ziziphi Spinosae, Ganoderma lucidum, and Schisandra chinensis are frequently employed. Within the domain of ordinary foods, a variety of products including medicinal diets, beverages, and snacks are involved, showcasing diverse product forms and production processes. Regarding research advancements, the effective dosages of different food-derived Chinese herbs medicines for improving sleep vary, and their sleep-aid components encompass terpenoids, alkaloids, flavonoids and other constituents. The mechanisms of action span neurotransmitter regulation, signaling pathway modulation, gut microbiota improvement, antioxidative and anti-inflammatory activity. Nevertheless, there remain deficiencies in the research and product development of foodborne Chinese herbal medicines for sleep aid. This paper systematically summarized the applications and usage rules of foodborne Chinese herbal medicines in sleep aid foods, reviewed modern research on foodborne Chinese herbal medicines and sleep aids, and elucidated the efficacious components and mechanisms of foodborne Chinese herbal medicines for sleep enhancement, thereby providing valuable references for the research and development of sleep aid products based on foodborne Chinese herbal medicines.

Objective To detect and analyze the residue conditions of 57 kinds of pesticide in commercially available fruits in Handan Area from 2020 to 2024 and assess the health risks of pesticide residues for local residents. Methods Followed QuEChERS extraction, samples were analyzed using liquid chromatography-mass spectrometry and gas chromatography-mass spectrometry. Chronic dietary exposure was assessed via a Monte Carlo simulation-based risk model, whereas acute risk was determined by the acute reference dose. Results The p detection rate of pesticide types in 80 fruit samples was 28.1% with an overall item detection rate of 1.12% and overall sample detection rate of 33.8% in 80 fruit samples. Dimethoate residues exceeded national standards in 6 cherry and 3 jujube samples. Two or more pesticides were detected in 16.2% of the samples. No highly or extremely toxic pesticides were detected. The chronic dietary intake risk of dimethoate was 1.81, exceeded the safe range, while the chronic dietary intake risk of other pesticides were within acceptable limits. The hazard index value was 1.87, exceeded the safe range. Acute dietary risks for all detected pesticides were within safe ranges. Dimethoate and endosulfan were identified as higher-risk pesticides in both acute and chronic assessments. Conclusion The dietary intake risk of pesticide residues in Handan City (2020—2024) is generally within safe limits. However, there are cases of dimethoate exceeding the standard and multiple pesticides detected in the same sample. Dimethoate posed chronic dietary intake risk and the relevant authorities need to maintain ongoing attention.

With the growing awareness of public health, cereal and coarse grain foods, owing to their superior nutritional value and health-promoting functions, have increasingly become a critical dietary option for individuals with chronic diseases and are gaining favor among broader consumer groups. Consequently, the application of grains and cereals in baking premixes holds significant importance. This article reviewed the nutritional composition and efficacy of cereal and coarse grain premixed powders, examined their specific forms in food premixes, and emphasized the research progress regarding the food quality of cereal and coarse grain premixed powder products. Optimizing the particle size of coarse grain powders, adjusting formula compositions, and incorporating compound fermentation agents can effectively enhance the product quality and nutritional value of cereal and coarse grain baking premixed powders. Simultaneously, these methods improve the sensory experience of the final product, aligning it more closely with emerging trends in future food development. Grains and cereals, as potential daily dietary staples, possess the capability to comprehensively enhance food in terms of appearance, functionality, convenience and sensory enjoyment when formulated as ready-mixed powders. They are anticipated to become one of the key directions for the future development of the food industry. This article offers a theoretical foundation and technical guidance for the healthy and diversified advancement of the baking industry.