To understand the content of benzo(a)pyrene in commercially available edible vegetable oils in a city of Guangxi.

A total of 113 samples of edible vegetable oils sold in large supermarkets and farmers’ markets across 8 counties (districts, cities) of a certain city were collected from 2024 to 2025. Molecular imprinting solid-phase extraction-high performance liquid chromatography was used to detect the content of BaP. The study analyzed the impact of the type of vegetable oil, processing methods and packaging methods on the BaP content in edible vegetable oils.

The detection rate of BaP in the 113 commercially available edible vegetable oils sampled was 69.0%, with detection ranges of 0.21–5.60 μg/kg and an average of 0.56 μg/kg, all meeting GB 2762—2022 National food safety standard-Limits of contaminants in foods. However, 5 samples exceeded European Union standards,accounting for 4.4% of the total sample population. BaP levels varied significantly among different edible vegetable oils depending on brand, production process and packaging. The detection rates, ranked from highest to lowest, were:Blended oil>peanut oil>corn oil>camellia seed oil>rapeseed oil. The average content, ranked from highest to lowest,was: Camellia seed oil>blended oil>peanut oil>corn oil>rapeseed oil.

The study find that the BaP content in commercially available bulk camellia seed oil is significantly higher than that in other types of edible vegetable oils, highlighting the high-risk characteristics of small-scale workshop-pressed oils and bulk oils. This finding warrants heightened attention from regulatory authorities, who should strengthen oversight of commercially available edible vegetable oils, enhance food safety awareness campaigns, improve monitoring efforts, facilitate public supervision channels and continuously reinforce food safety safeguards.

To clarify the meat type dependent distribution pattern of mobile genetic elements (MGEss)in sauced meat products.

A total of 20 samples from 5 brands were collected, including 5 samples each of beef, pork, chicken and duck. Metagenomic sequencing was performed, and the mobileOG database was employed to analyze MGEs composition, host sources and associated antimicrobial resistance genes and virulence factors.

A total of 2180 non-redundant MGEs genes were annotated. Braised pork exhibited the highest MGEs richness (1789 genes, of which 960 were pork-specific), while duck showed the lowest. Across the 4 groups, 1557 cross-group shared genes and 94 core MGEs genes were identified. Functionally, “replication/recombination/repair” genes predominated(40.6%). Pork showed significant enrichment in “integration/excision” (62.6%) and “transfer” (52.3%) functions. The expression levels of conjugative transfer (Tra) family genes, integrases and transposases in pork were 3.9–31.8-fold higher than those in other meat types, indicating the strongest MGEs-mediated genomic rearrangement and horizontal transfer activity in pork matrices. Toxin-antitoxin systems exhibited marked meat-type selectivity, with the Ccd system detected exclusively in chicken and pork. Microbial source tracking revealed that Enterococcus, Lactobacillus and Citrobacter were the core bacterial taxa driving MGEs diversity. Co-occurrence clusters of conjugative transfer-related MGEss were identified in pork sample P004, while Lactobacillus-associated MGEs co-occurrence clusters were found in P002, suggesting potential risks of antimicrobial resistance gene horizontal transfer and starter culture contamination during fermentation processing.

The distribution of MGEs in sauced meat products exhibits significant meat-type dependency, with the highest horizontal gene transfer activity observed in the pork matrix and Enterococcus spp. identified as the core driving microbiota; fermentation processes may introduce lactic acid bacteria-associated MGEs, thereby increasing the risk of antimicrobial resistance gene transfer.

To understand the status of fungicide residues in fruits and vegetables sold in Xingtai City, and conduct acute and chronic dietary intake risk assessments on the detected fungicide residues in fruits and vegetables.

A total of 399 samples of fresh fruits and vegetables were collected in Xingtai City from 2021 to 2025. Liquid chromatography-tandem triple quadrupole mass spectrometry was used to detect 10 kinds of common fungicides, and the percentage of acute reference dose and the percentage of acceptable daily intake were calculated to conduct acute and chronic dietary intake risk assessments.

From 2021 to 2025, the detection rate of 10 kinds of fungicides in fruits and vegetables sold in Xingtai City was 39.35%, and the non-compliance rate of samples was 0.25%. Fungicide residues were detected in 8 categories of vegetables and 4 categories of fruits. Among vegetables, the detection rate of leafy vegetables was the highest, reaching 56.47%; and among fruits, the detection rate of stone fruits was the highest, reaching 50.00%. Among the 10 monitored fungicides, dimethomorph had the highest detection rate of 24.56%. The calculated ranges of acute and chronic dietary intake risks were 0.2016%–84.1602% and 0.1264%–47.2337%, respectively, both of which were less than 100%.

From 2021 to 2025, the overall situation of 10 kinds of fungicide residues in fruits and vegetables sold in Xingtai City,Hebei Province is good, and the detected fungicide residues are within the acceptable range for the safety status of fruits and vegetables sold in Xingtai City. However, there are varying degrees of fungicide contamination and mixed use in fruits and vegetables. It is necessary to focus on leafy vegetables, solanaceous vegetables, stone fruits and other categories. Additionally, the intake risk of consumers in the 2–10 years old children group is significantly higher than in other age groups, which requires particular attention.

To investigate the residues of 6 kinds of quinolone antibiotics in freshwater fish and shrimp sold in Suzhou Area and assess the dietary exposure risk.

A total of 97 freshwater fish and shrimp samples were randomly collected from the Suzhou market in 2025. The residue levels of 6 kinds of quinolone antibiotics were determined by solid-phase extraction coupled with ultra performance liquid chromatography-tandem mass spectrometry. The exposure risk of quinolone antibiotics in freshwater fish and shrimp was evaluated by the index of food safety.

The overall detection rate of quinolone antibiotics in the 97 samples was 54.6%(53/97), and the exceedance rate was 2.06% (2/97). Enrofloxacin had the highest detection rate at 54.6% (53/97),followed by ciprofloxacin with the exceedance rate of 14.4% (14/97). The content range of enrofloxacin was 0.5-175.8 μg/kg, and that of ciprofloxacin was 0.4–48.0 μg/kg. Ofloxacin, pefloxacin, norfloxacin and lomefloxacin were not detected in any of the samples. The index of food safety for quinolone antibiotics ranged from 0.0023 to 0.0038, which was far below 1.

In this study, the quinolone antibiotics detected in freshwater fish and shrimp sold in Suzhou Area were mainly enrofloxacin and ciprofloxacin. The health risk posed by the 6 kinds of quinolone antibiotics to humans is at a safe level. However, the exposure risk for children and the elderly is higher than that for adults, indicating that enhanced supervision is needed. This study also provides a data reference for aquatic product quality assessment and the revision of food safety standards.

To investigate the differences and changes in moisture, ash, protein, fat, 14 kinds of mineral elements and 18 kinds of amino acids in fresh, boiled and soaked (3 days) wild prickly bamboo shoots, hemp shoots, sweet bamboo shoots and hairy bamboo shoots, and comprehensively evaluate their content.

The content of mineral elements was determined by inductively coupled plasma mass spectrometry, amino acids were determined by liquid chromatography-tandem mass spectrometry, and other nutrients were determined using national standard methods. Significance analysis and amino acid ratio analysis were performed. The protein nutritional value was comprehensively evaluated using amino acid score (AAS), chemical score (CS), ratio coefficient of essential amino acids (RC) and score of ratio coefficient (SRC).

The nutritional components of the 4 kinds of bamboo shoots were lost to varying degrees after being boiled or soaked for 3 days. The protein content(2.55 g/100g), K content (4530.87 mg/kg), Ca content (450.98 mg/kg), Mg content (191.61 mg/kg), P content(638.39 mg/kg), Fe content (5.42 mg/kg), Zn content (15.64 mg/kg) and Cu content (2.26 mg/kg) of wild prickly bamboo shoots were significantly higher than the other 3 varieties. The content of harmful elements As, Pb, Cd, Cr and Hg in the 4 kinds of bamboo shoots was within the national allowable range. The total amino acid content of 4 kinds of bamboo shoots ranged from 673.27 to 1084.21 mg/100 g. Through analysis of the essential amino acid/total amino acid and essential amino acid/non essential amino acid ratios, the essential amino acid/total amino acid and essential amino acid/non essential amino acid of wild prickly bamboo shoots were 0.40 and 0.67, respectively,meeting the standards of reference modes 0.40 and 0.60. Referring to AAS and CS, the nutritional value of wild prickly bamboo shoots was better than that of the other 3 kinds of bamboo shoots and had high development value.However, based on the analysis of RC and SRC values, the essential amino acid composition of hairy bamboo shoots was more balanced and reasonable than that of the other 3 varieties, and it could be fully utilized.

The nutritional differences among the 4 kinds of bamboo shoots varieties are significant, and their nutritional values has their own advantages and disadvantages. The protein, fat, K, Ca Mg, P, Fe, Zn, and Cu content of wild prickly bamboo shoots are all higher than those of the other three bamboo shoots. The amino acid supply capacity of wild prickly bamboo shoots is optimal, and the amino acid composition of hairy bamboo shoots, hemp shoots and sweet bamboo shoots is more balanced.

To determine the contamination levels and characteristics of organic ultraviolet absorbents(OUVs) in aquatic products in Weihai, and assess the dietary exposure risks.

This study examined farmed and wild-caught seafood products purchased in Weihai City and collected from its nearshore waters. A gel permeation chromatography (GPC) purification combined with gas chromatography-triple quadrupole tandem mass spectrometry(GC-MS/MS) was employed to determine the residual levels of 19 kinds of organic ultraviolet absorbents (OUVs) in the samples. Furthermore, the hazard index model was applied to conduct a dietary exposure assessment of OUVs in marine products.

The results showed that 2-hydroxy-4-n-octoxybenzophenone (UV-531), octyl methoxycinnamate(EHMC) and homosalate (HMS) were the predominant OUV contaminants in marine products from this region. The total residual levels of OUVs in 4 kinds of categories of marine products decreased in the order of: shellfish[(35.21±16.48) ng/g dry weight] > crabs [(26.4±15.98) ng/g dry weight] > marine fish [(14.65±7.38) ng/g dry weight] >cultured fish [(12.37±6.84) ng/g dry weight]. The results of exposure and health risk assessment showed that the total average and maximum daily exposure doses of OUVs via the 4 kinds of categories of marine products for the general Chinese population were 11.57 ng/kg bw/day and 25.88 ng/kg bw/day, respectively, both of which were much lower than the estimated reference values. The hazard quotients of individual OUVs and the cumulative total hazard quotient for seafood from this sea area were both less than 1.

At the current pollution level, the health risk associated with dietary exposure to OUVs via consumption of marine products from this region is acceptable.

To investigate the effects of key processing parameters on product quality during bean curd stick production, and optimize the processing technology.

Single-factor experiments were carried out for the critical control points of bean curd stick production, and response surface experiments were designed according to the results. The effects of processing parameters on sensory properties and mechanical properties of bean curd stick were studied. The comprehensive score, composed of sensory score (60%), elongation at break(20%) and tensile strength (20%), was used as the response value, and the production process was optimized.

The optimal processing conditions of bean curd stick production were determined as follows:Soybean-to-water mass ratio of 1:7.3, slurry pH 8.16 and sodium hydrosulfite addition of 0.037% based on soybean milk weight. Verification tests showed that bean curd stick produced under these conditions had bright color, strong beany flavor and good chewiness. The sulfur dioxide residue was 0.10 g/kg, which met food safety requirements.

The optimized processing technology provides reliable technical support for the industrial production of bean curd stick.

To explore the nutritional characteristics and texture characteristics of 3 kinds of short-age Lentinula edodes, and conduct a comprehensive evaluation.

The 3 kinds of short varieties of Lentinula edodes cultivated in the same formula and batch, X2, F6 and Q2 were selected as experiments materials.The nutritional components, mineral elements, amino acids and texture were measured respectively. Then the quality was evaluated by the correlation and principal component analysis method.

There were some differences in nutritional components of fresh Lentinula edodes among the 3 varieties. The crude polysaccharide of X2 was the highest, reaching 31.70%. The protein content of Q2 was 24.07%, which was 18.54% and 16.86% higher than F6 and X2 respectively (P<0.05). The crude fiber of Q2 was 1.62 and 1.65 times that of F6 and X2. The 3 varieties were rich in mineral elements, among which the potassium was the highest, followed by phosphorus. The potassium and phosphorus in Q2 were 20487.80 mg/kg and 6764.23 mg/kg respectively, which were significantly higher than the other 2 varieties (P<0.05). The calcium of Q2 and X2 was 1.81 times and 1.49 times that of F6, and the zinc-copper ratios of 3 varieties were all above 6. The total amino acid content of 3 varieties was 142.11–172.36 mg/g, the glutamic acid content was the highest, the essential amino acid/non-essential amino acid was more than 60%, and the essential amino acid/total amino acid was more than 40%, which belonged to high-quality protein. According to amino acid score, methionine was the first limiting amino acid, the ratio coefficient and chemical score showed that the nutritional balance of amino acid was ordinary level. The fruit body of Lentinula edodes F6 had high hardness and elasticity, and its texture was more suitable for fresh-cut processing than X2 and Q2. Correlation and principal component analysis showed that the quality of Lentinula edodes Q2 was better than X2 and F6.

There are differences among 3 kinds of Lentinula edodes varieties and each has its own characteristics. The comprehensive quality of Lentinula edodes Q2 is the best, which provides a certain reference for the development and utilization of short-age Lentinula edodes varieties.

To explore the contamination level, carrier status of drug resistance genes and virulence genes of strains and molecular characteristics of Bacillus cereus in food products in Tongchuan City from 2023 to 2025.

This study conducted a quantitative analysis of Bacillus cereus contamination levels in commercially ava ilable food products in Tongchuan City from 2023 to 2025. Whole-genome sequencing was performed on 51 foodborne Bacillus cereus isolates following identification. The sequencing data were utilized for multilocus sequence typing (MLST), analysis of virulence gene and antimicrobial resistance gene carriage, and phylogenetic reconstruction based on single nucleotide polymorphism profiling.

Between 2023 and 2025, a total of 51 strains of Bacillus cereus were isolated from 384 commercial food samples across 11 categories in Tongchuan City, yielding an overall detection rate of 13.28%. The contamination levels ranged from 10 to 10³ CFU/g.Among the 51 foodborne Bacillus cereus strains, 43 distinct sequence types (ST) were identified. Among them,ST1667 (4 strains), ST22 (3 strains), ST1310 (2 strains), ST100 (2 strains) and ST1786 (2 strains), and the remaining types were represented by only one strain each. The virulence gene profiles of the isolates revealed 5 kinds of distinct patterns. Pattern II (comprising BAS3109, cytK, hblA, hblC, hblD, inhA, nheA, nheB, nheC) was the most prevalent,accounting for 58.80% of the strains. The carrying rate of non-hemolytic enterotoxin virulence genes nheABC in the 51 foodborne Bacillus cereus strains was 100.00%, the carrying rate of hemolysin virulence genes hblACD was 68.63%, and the carrying rate of cytotoxin virulence genes cytK was 82.35%. One isolate carried the emetic toxin gene cesB, concurrently harboring diarrheal enterotoxin genes. The strains exhibited varying degrees of antimicrobial resistance gene carriage, including blaZ, fosB1, tet(45), fosB and fosX, with an overall resistance gene prevalence of 60.78%. Evolutionary analysis revealed that the 51 foodborne Bacillus cereus isolates were classified into 3 major evolutionary clades. Among them, the 4 strains of ST1667, 3 strains of ST1310 and 2 strains of ST22 exhibited high intra-type homogeneity within their respective sequence types.

The contamination level of Bacillus cereus in Tongchuan City from 2023 to 2025 is relatively low; however, the carriage rate of diarrheal enterotoxin virulence genes is exceptionally high. Moreover, ready-to-eat foods constitute a significant proportion of the sources.These findings indicate that the risk associated with foodborne Bacillus cereus cannot be overlooked and warrants further investigation and attention.