Animal derived foods are one of the important sources of nutrients for humans. During the breeding process, the rational use of steroid hormones can achieve the goals of promoting growth, weight gain and anti-inflammatory effects, but excessive abuse can lead to serious threats to food safety and consumer health. At present, the detection methods for steroid hormones mainly rely on liquid chromatography, gas chromatography and their combined techniques with mass spectrometry. They also heavily rely on large precision instruments and complex preprocessing, requiring professional laboratories and technical personnel. In recent years, with the rapid development of analytical science and technology, rapid detection technologies for various steroid hormone residues have emerged, providing solid technical support for food safety. This paper presented a comprehensive review of current rapid detection methods for steroid hormones, including electrochemistry, colorimetric methods, fluorescence/phosphorescence methods, Raman spectroscopy and lateral flow immunoassay. It analyzed the advantages and disadvantages of these methods, discussed the challenges they face, and explored their future development directions. This review served as a reference for the design of rapid detection methods for steroid hormone residues in food and provided insights and inspiration for relevant researchers.

Objective To evaluate the residual levels of tolfenpyrad and diafenthiuron in Brassica oleracea and assess the chronic dietary intake risk. Methods Brassica oleracea samples sprayed with 30% diafenthiuron·tolfenpyrad suspension concentrate were collected. The pesticide residues were detected using dispersive solid phase extraction coupled with ultra performance liquid chromatography-triple quadrupole tandem mass spectrometry. Based on the detection results, the chronic dietary intake risk was calculated using a risk probability formula, and a safety assessment was conducted. Results When 30% diafenthiuron·tolfenpyrad suspension concentrate was applied once at the maximum recommended dose of 180 g a.i./hm² with a 7-day pre-harvest interval, the residual concentrations of tolfenpyrad and diafenthiuron in Brassica oleracea were <0.01-0.39 mg/kg and 0.03-0.12 mg/kg, respectively. Both pesticide residues were below China’s maximum residue limits (MRLs) (0.5 mg/kg for tolfenpyrad and 2.0 mg/kg for diafenthiuron). Based on China’s pesticide registration and usage data, the national estimated daily intake of tolfenpyrad and diafenthiuron for the general population was 0.2215 mg and 0.0967 mg, respectively, with risk quotient of 58.6% and 51.2%, both below 100%. This indicated that the dietary intake risk was within an acceptable range. Conclusion When 30% diafenthiuron·tolfenpyrad suspension concentrate is applied at the recommended dose with a 7-day pre-harvest interval for controlling Plutella xylostella in Brassica oleracea, the pesticide residues in harvested Brassica oleracea comply with food safety standards. The long-term dietary intake risk for the general population is controllable, ensuring safe consumption.

Objective To screen lactic acid bacteria from Viili fermented milk and explore the proportion of bacteria in the compound starter cultures. Methods Lactic acid bacteria were isolated using streak plating, and their taxonomic classification was determined through phylogenetic analysis based on 16S rRNA sequences. The composition of strain ratios in mixed cultures was designed with reference to the bacterial abundance observed in Viili fermented milk. Comprehensive analyses were performed to evaluate the acidity, exopolysaccharide production, textural properties and volatile flavor compounds of the mixed fermentation groups. Results Diversity analysis identified 4 bacterial genera, among which Lactococcus, Streptococcus and Leuconostoc were the dominant genera, comprising 49.12%, 40.67% and 10.21% of the total bacterial composition, respectively. Lactococcus lactis H2, Streptococcus thermophilus H17, Leuconostoc mesenteroides H30 and Lactobacillus paracasei H33 were isolated and screened. A total of 20 fermentation trials with different strain compositions were designed to conduct a comprehensive assessment of key parameters, including pH, coagulation time, textural properties, exopolysaccharide content and flavor profile. The results indicated that formulations S13 (H2:H17:H30:H33=11:4:4:1) and S17 (H2:H17:H30:H33=30:35:16:19) demonstrated the highest similarity to Viili fermented milk in terms of physicochemical and sensory properties. Conclusion The blended formulations S13 (H2:H17:H30:H33=11:4:4:1) and S17 (H2:H17:H30:H33=30:35:16:19) exhibit promising potential as compound starter cultures. This study provides a theoretical basis for developing compound starter cultures in Viili fermented milk production.

Objective To investigate the effects of Bacillus natto fermentation on the quality characteristics and storage stability of Arachis hypogaea L. natto produced from red Arachis hypogaea L.. Methods A novel Arachis hypogaea L. product, Arachis hypogaea L. natto, was prepared through fermentation using Bacillus natto, and its quality characteristics and storage stability were systematically evaluated. In this study, the protein content, fat content and flavor compounds of Arachis hypogaea L. natto were determined. Sensory scores and L^* were monitored during the storage period. Additionally, the levels of total volatile basic nitrogen (TVB-N), amino acid nitrogen and a^* were assessed. Results The results indicated that compared with unfermented Arachis hypogaea L., the protein content of Arachis hypogaea L. natto decreased to 25.84%, and the fat content reduced to 17.72%. Fermentation promoted the production of alcohol and aromatic compounds, resulting in distinct flavor profiles characterized by sourness, saltiness, umami and bitterness. During fermentation, lipolysis produced linoleic acid, leading to a reduction in fat content. Moreover, some free water became less mobile, transitioning into weakly bound water. Over time, the sensory score and L^* and b^* of Arachis hypogaea L. natto declined, whereas the levels of TVB-N, amino acid nitrogen increased. Conclusion Bacillus natto fermentation significantly alters the nutritional composition and flavor characteristics of Arachis hypogaea L. natto. sensory quality deteriorates during storage. These findings provide a theoretical foundation for utilizing Bacillus natto in Arachis hypogaea L. fermentation and offer new insights into developing innovative Arachis hypogaea L. products.

Objective To establish a method based on ultra performance liquid chromatography-quadrupole time of flight high resolution-mass spectrometry (UPLC-Q-TOF-MS) use as a rapid screening method for the illegal addition of 302 kinds of drugs in Chinese veterinary medicine. Methods A high-resolution mass spectrometry database containing information such as the names, molecular formulas, and exact mass numbers of 302 kinds of drugs was established. Samples were extracted with methanol and then analyzed by UPLC-Q-TOF-MS. A sample was considered as a suspected positive if the retention time deviation was less than 0.2 min, the mass error was less than 5 ppm, the isotopic ratio deviation was less than 5%, and the library matching score of the main characteristic fragment ions was greater than 80. Results The method exhibited good selectivity, with a minimum detection concentration as low as 50 ng/mL for the target substances (100 ng/mL for tetracyclines, penicillins, estrogens, and nonsteroidal anti-inflammatory drugs; 200 ng/mL for aminoglycosides). This enabled the efficient screening of 302 kinds of illegally added drugs. In the screening of actual samples, 7 batches of suspected positive samples were detected. Conclusion This approach is applicable for the screening of illegal additives in various veterinary Chinese medicines, providing effective technical support for the quality control of veterinary Chinese medicines.

Objective To understand the effect of sodium diacetate on the growth and toxin production of Burkholderia gladioli in fresh wet rice noodles medium. Methods A total of 10 Burkholderia gladioli strains isolated from wet rice noodles samples and rice raw materials and purchased by the strain preservation center were used as research objects. The strains were inoculated into the medium supplemented with different proportions of sodium diacetate to study the growth and toxin production of the strains in the medium. Results The growth of 10 strains of Burkholderia gladioli in BHI broth was consistent. Sodium diacetate had consistent inhibitory effects on different bacterial strains. When the addition of sodium diacetate in BHI broth was more than 0.1%, the growth of 10 strains of Burkholderia gladioli was significantly inhibited, and there was no bacterial growth when the addition reached 0.2%. In BHI semi-solid medium and wet rice noodles medium, when sodium diacetate was added more than 0.1%, the growth of Burkholderia gladioli was significantly weakened or even completely inhibited, and the production of bongkrekic acid was also greatly reduced. Conclusions Sodium diacetate can effectively inhibit the growth of Burkholderia gladioli and reduce the production of bongkrekic acid. It is expected to become a safe and effective preservative or compound preservative that can act on Burkholderia gladioli, reducing the risk of contamination by Burkholderia gladioli at a more affordable cost in the industry.

Objective To understand the contamination distribution and drug resistance of Enterobacteriaceae bacteria in 3 types of food in Handan Area, and to build a contamination database of foodborne Enterobacteriaceae. Methods Food and drug substances, food for special diet, nuts and seeds and their processed products were collected in Handan City from 2023 to 2024. Enterobacteriaceae were isolated and identified by matrix-assisted laser desorption/ionization-time of flight-mass spectrometry, and quantitative count and drug sensitivity test of Enterobacteriaceae were performed. Results Among 196 food samples, 22 samples were positive for Enterobacteriaceae, positive rate 11.2%. The detection rate of Enterobacteriaceae in bulk food was 20.0% higher than 6.3% in pre-packaged food, and the difference was statistically significant (χ²=8.415, P<0.05). The total contamination of Enterobacteriaceae ranged from 1.00-4.67 lg CFU/g. The 31 strains of Enterobacteriaceae were identified in 22 positive foods, including 17 kinds of bacteria from 9 genera. In the drug susceptibility test of 15 kinds of antibiotics, 32.26% of Enterobacteriaceae bacteria were drug-resistant strains, and the resistance rates of ampicillin (25.81%) and ceftazidime (12.90%) were relatively high, while the resistance rates of chloramphenicol,compound sulfamethoxazole tablets, colistin, cefotaxime, ampicillin/sulbactam and tetracycline were relatively low (all resistance rates≤10.00%). The sensitivity to ertapenem, meropenem, ceftazidime/avibactam, tigacycline, ciprofloxacin, nalidixic acid and amikacin was 100.00%. One strain of Leclercia adecarboxylata was detected in bulk jujube, which was resistant to the most types of antibiotics. Conclusion There is a certain degree of Enterobacteriae bacteria contamination in food in Handan Area, and the contamination rate of bulk food is significantly higher than that of pre-packaged food. A wide variety of Enterobacteriae bacteria are detected, and the drug resistance of different bacteria is significantly different. Targeted monitoring should be further strengthened to prevent and control foodborne diseases.

Objective To construct and compare the fingerprint profiles of Astragalus samples from different origins based on ultra performance liquid chromatography-charged aerosol detector (UPLC-CAD) technology, achieve quality evaluation and origin identification of Astragalus. Methods Using UPLC-CAD technology, this study focused on flavonoid and saponin components to construct the fingerprint of wild-simulated Astragalus membranaceus from the Hengshan Mountains, based on 29 batches of samples collected from multiple geographical origins. Statistical analysis methods such as cluster analysis, principal component analysis (PCA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were used for analysis and evaluation. Results The fingerprint successfully marked 26 common peaks, and 8 key characteristic peaks were identified, including complanatoside A, ononin, astragaloside I to IV, etc. Cluster analysis clearly divided the samples into two major categories, revealing the influence of regional differences on the quality of Astragalus membranaceus. PCA further extracted 7 principal components. OPLS-DA analysis accurately predicted 8 kinds of key compounds influencing the quality differences, which were closely related to origin, cultivation methods, and growth duration. Conclusion This study successfully constructed a fingerprint capable of distinguishing Astragalus based on its origin, cultivation methods, and growth conditions by integrating UPLC-CAD technology with multivariate chemometric analysis. This method can be used to evaluate the fingerprint similarity of Astragalus membranaceus (Hengshan Mountain wild-simulated), with high specificity and sensitivity, which provids a scientific basis for the quality assessment of wild-simulated Astragalus from the Hengshan Mountains.

Objective To deeply analyze the sensory quality of flavor during the ripening process of red cheese through various methods for measuring food flavor quality. Methods The volatile flavor compounds and sensory quality of red cheese at different ripening periods were analyzed by solid phase microextraction arrow-gas chromatography-mass spectrometry (SPME arrow-GC-MS), electronic nose, electronic tongue, and quantitative descriptive analysis (QDA). Results The results showed that there were differences in the flavor profiles of red cheeses at different ripening periods. A total of 85 kinds of volatile flavor compounds were identified in red cheese by GC-MS. The total content of acids, alcohols, aldehydes, and ketones first increased and then decreased, while the total content of esters continued to increase. Combined with the relative odor activity value (ROAV) analysis, 28 kinds of characteristic volatile flavor compounds were identified. QDA yielded that yogurt flavor, wine flavor, and sour flavor would enhance significantly (P<0.05) during cheese ripening. In addition, electronic tongue analysis demonstrated significant differences in sourness and bitter aftertaste among red cheeses at different ripening periods (P<0.05). Conclusion This study analyzes and compares the sensory quality of flavor during the ripening process of red cheese from multiple perspectives by combining various methods for measuring food flavor quality. This study not only improves the understanding of the sensory qualities of red cheese but also provides a reference for the development, quality control, and flavor improvement of novel fermented dairy products.

Objective To investigate the content of tea polyphenols, catechins, and caffeine in novel-tea beverages available on the market. Methods This study collected and analyzed total of 46 samples from 17 different brands in the market. These products were categorized and compared into 3 types: Novel-milk tea beverages, novel-blended tea beverages and novel-pure tea beverages. Results The findings revealed that the average volume of these was 566 mL per cup. Comparison of average prices of 3 different kinds of new tea drinks was as follows: Novel-milk tea beverages>novel-blended tea beverages>novel-pure tea beverages. In terms of chemical composition, the content of tea polyphenols, catechins, and caffeine in novel-milk tea beverages were significantly lower compared to those in novel-blended tea beverages and novel-pure tea beverages. Notably, the content of tea polyphenols and catechins were influenced by the type of tea base used in the novel-tea beverages. In this study, green tea bases were characterized by tea polyphenols content exceeding 1000 mg/kg and catechins content exceeding 400 mg/kg. Conclusion This research can enable consumers to understand the specifications, prices and tea component content of novel-tea beverages on the market, and also provide assistance for product research and development of novel-tea beverages.