Food safety issues induced by pesticide residues pose multiple threats to public health, ecological balance and international trade. In this context, the development of novel analytical technologies featuring rapid response, high sensitivity and on-site applicability has become an urgent requirement in food safety detection. Electrochemical biosensors have demonstrated significant potential in pesticide residue detection due to their unique analytical advantages. Particularly, high performance sensing interfaces constructed with nanomaterials show remarkable improvements in sensor sensitivity, selectivity and stability through their high specific surface area, excellent catalytic activity, and superior electrical conductivity. This paper reviewed the working principle of electrochemical biosensors, focused on discussing the application of nanomaterials in constructing different types of electrochemical biosensors for pesticide residue detection, and looked forward to the future technological development, providing theoretical support and research directions for building a precise and efficient pesticide residue detection system.

Objective To investigate the distribution of 26 kinds of metal elements (Pb, Cd, Hg, As, Cr, Al, Mn, Cu, Ba, V, Se, Sb, Ni, Sn, Li, B, Zn, K, Na, Ca, Mg, Fe, Sr, Mo, Co, Rb) and assess the dietary risk with cereals in Handan City. Methods A total of 51 cereal samples (wheat and maize) were analyzed for 26 kinds of metal elements using inductively coupled plasma mass spectrometry (ICP-MS). Statistical analysis was performed on the detection results, and nutritional and exposure risk assessments were conducted for macro- and trace elements using the individual pollution index, target hazard quotient, carcinogenic risk, and estimated daily intake. Results The method demonstrated good linearity, high accuracy, and sensitivity. Among the 26 kinds of metal elements, 24 kinds of metal elements were detected in the cereal samples, except for Hg and Li. Principal component analysis and correlation analysis revealed interspecies differences between wheat and maize, as well as distinct correlations among different elements. The contamination levels of 5 kinds of heavy metals (Pb, Cd, Hg, As, Cr) were within safe limits. The target hazard index of 19 kinds of metal elements and the carcinogenic risk index for Pb were significantly below threshold levels, indicating no health risks, but the carcinogenic risk assessment for As suggested potential health risks. Nutritional assessment showed that the cereals were rich in K and Mg, but low in Na. However, Cr exposure reached nearly 300% of the adequate daily intake, indicating a significant health concern. Conclusion The established method is effective for multi-element analysis in cereals. This research findings provide updated dietary intake assessment of multi-elements of Handan adult consumers. The dietary assessment indicates that intake of cereals in Handan City poses no significant health risks, but particular attention should be paid to Cr and As contamination.

Objective To establish a method for the determination of 5 kinds of drugs (atropine, procaine, scopolamine, anisodamine and lidocaine) in lard and pork by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Methods The pretreatment conditions and instrument parameters were optimized. HLB Pro solid-phase extraction cartridges were used for purification, with 1 mL of 30% acetonitrile and 1 mL of pure acetonitrile for elution. The residues of the 5 kinds of veterinary drugs in lard and pork were determined under the following conditions: 5 kV capillary voltage, 540 °C desolvation gas temperature at 13 L/min, 2 L/min nebulizer gas flow, 1.2 L/min cone gas flow, and multiple reaction monitoring mode. Results The calibration curves of the 5 kinds of drugs showed good linearity in the mass concentration range of 0.1-10.0 ng/mL, with correlation coefficient (r²)>0.9950. The limits of quantitation ranged from 0.013 to 0.142 µg/kg. Recoveries were between 84.72% and 106.24%, and precision (n=6) ranged from 0.45% to 7.32%. No target drug residues were detected in the tested pork and lard samples. Conclusion This study establishes a detection method based on a domestically produced LC-MS/MS system and HLB Pro solid-phase extraction columns, providing a cost-effective and reliable solution for the efficient screening of the 5 kinds of veterinary drug residues in pork and lard.

Objective To assess the risks of pesticide residues of animal-derived foods in commercial market. Methods The 146 kinds of pesticides were determined in 460 batches of animal foods by gas chromatography-tandem mass spectrometry. The risk of pesticide residues detected in animal foods was evaluated by food safety index (IFS) method and dietary risk assessment model. Results The overall detection rate of the sample was 48.9%, and a total of 24 kinds of pesticides were detected, primarily insecticides, with low and moderate toxicity being the main characteristic. Among the detected samples, the number of detected pesticides was the highest in aquatic products, followed by eggs, livestock meat and poultry meat. Among the detected pesticides, the largest number of pesticides were detected in aquatic products, followed by livestock meat, poultry meat and eggs. The pesticides in aquatic products were mostly hexaflumuron, pendimethalin, DDT, dimethoate, trifluralin, thifluzamide and carbaryl. While the livestock meat was mainly diphenylamine, ethoprophos and boscalid, the poultry was mainly boscalid, and the eggs were mainly fipronil. The results of IFS showed that the average safety index ($\overline{\text{IFS}}$) of all pesticides was 0.000001-0.010021, which was far less than 1. The overall safety status of all pesticides in animal foods was acceptable. The results of dietary risk assessment indicated that acceptable daily intake (%ADI) of each detected pesticide in the 4 types of animal-derived foods were far less than 100%, and the hazard quotient (HQ) and hazard index (HI) were far less than 1. The risk level of these pesticide residues of animal foods was within the acceptable range. Conclusion There are pesticide residues in animal-derived foods. Although the overall risk of pesticide residues detected in animal-derived foods is relatively low and within an acceptable range, however, samples and pesticides with high detection rates should be the focus of supervision to ensure the safety of animal-derived foods in the future.

Objective To analyze the food safety issues and risk existing in the food safety supervision and sampling inspection data of Jiangsu Province from 2021 to 2023. Methods By summarizing the sampling data of food safety supervision in Jiangsu Province from 2021 to 2023, a comprehensive analysis was carried out from multiple dimensions including unqualified rates, food categories and unqualified items. Results In the past 3 years from 2021 to 2023, a total of 129665 food were sampled in Jiangsu Province, and the overall unqualified rate was 1.87%. From the unqualified sampling batches perspective, edible agricultural products recorded the highest number of sampled batches (917 batches) and the highest unqualified rate (39%), followed by catering foods with 446 sampled batches and a 19% non-compliance rate. The main problems included excessive residues of pesticides and veterinary drugs, substandard quality indicators and microbial pollution, with a total of 71.8% of unqualified samples. Excessive pesticide residues were predominantly identified in ginger (73 batches of thiacloprid) and Chinese chives (54 batches of procymidone). Excessive veterinary drug residues were primarily characterized by enrofloxacin contamination, mainly detected in bream, crucian carp, swamp eel, giant river prawns and other aquatic products. The main issue of non-compliance with substandard quality indicators was principally manifested through elevated peroxide values and acid values in roasted nuts and nut products, as well as pastries. Microbial contamination was concentrated in catering foods (195 batches of coliform bacteria) and pastries (89 batches of total bacterial count). Conclusion Food safety risks in Jiangsu Province show a trend of category concentration. Attention should be paid to edible agricultural products, catering foods, pastries, fried foods and nut products, as well as agricultural and veterinary drug residues, substandard quality indicators and microbial contamination, etc. It is suggested to improve regulatory measures from the aspects of source control, food hygiene management, sampling program optimization and social co-governance to reduce food safety risks.

Against the backdrop of the continuous expansion of the global dried fruit market, China, as a major producing country, faces food quality control and international trade barriers caused by imperfect standard systems. This study was based on a systematic review of 11 international and domestic standards for dried fruit products, compared and analyzed the differences in key quality indicators such as sensory evaluation, moisture content, total acidity, total sugar, ash content and impurities. The study found that although China's current standards were stricter than international standards in terms of total acidity, total sugar, and impurity limits, there were prominent issues such as a chaotic grading system for sensory indicators, lack of consistency in moisture threshold values (e.g., the domestic standard moisture limit for raisins was 15 g/100 g to 20 g/100 g), and significant differences in total sugar limits (e.g., different standards for dried dates require total sugar levels ranging from 60% to 75%). Additionally, some indicators (such as the moisture limit for dried peaches at 30 g/100 g) were lower than international standards (ISO 7703:1995 limit less than or equal to 20%). This study recommends: Adopted a dual-track optimization approach of “integrating domestic standard systems+breaking through international standard strategies”, accelerated the formulation and implementation of national standards for dried fruit food safety to strengthen supervision, systematically revise industry standards to eliminate indicator conflicts, and take the lead in developing international standards for specialty products, thereby comprehensively enhancing the quality competitiveness of China's dried fruit industry and its voice in international standard setting.

As the world's largest producer and consumer of meat products, its consumption structure, industry development and food safety issues significantly shape both its domestic consumer market and global trade patterns. The increase in per capita disposable income of Chinese residents has promoted the diversified development of the consumption structure of meat and meat products, the progress of food technology and industry system has promoted the development of the industry towards product diversification, technological perfection and process systematization, and gradually formed a standard system pattern with mandatory standard system as the core and recommended standard system as the main body. Although China's meat and meat products industry has developed for many years with a relatively complete standard system and industrial pattern, there are still problems such as insufficient coordination of standards and lagging revision and review cycles. The diversification of consumption and industrial structure has led to increasingly prominent food safety issues. This review systematically summarized the urban and rural consumption characteristics of meat and meat products in China, as well as their standard system and industry development. It comprehensively analyzed the risks of the entire chain of meat and meat products from breeding to processing, and proposed suggestions for the problems existing in their development process to promote the healthy and stable development of China's meat and meat products industry.

Objective To establish spectrophotometric method for the rapid determination of the content of 4 kinds of polyethylene nonionic surfactants. Methods The complex formed by the reaction between polyethylene-type nonionic surfactant and iodine solution exhibits corresponding light absorption at a specific wavelength. Based on the direct proportionality between the absorbance value and the concentration of the polyethylene-type nonionic surfactant, this relationship can be utilized for quantitative determination. The influences of absorption wavelength, temperature, time and other factors on the determination of nonionic surfactants were studied to achieve the best reaction conditions. Results The detection conditions were: Wavelength at 525 nm, 10 min and 25 ℃. Good linearity was observed in the range 0-30 mg/L, and the correlation coefficients were ranged from 0.9962 to 0.9988. The limits of detection were ranged from 0.0012 to 0.0022 mg/L. The relative standard deviations of samples were ranged from 0.9% to 5.1%, and the spiked recoveries were ranged from 87.2% to 91.7%. Conclusion The method is simple, accurate and credible, which is suitable for rapid detection of polyethoxylated nonionic surfactants.

Objective To analyze the quality characteristics of Ripe Pu-erh tea from Pu'er City. Methods A total of 43 local fermented Ripe tea samples were collected from Pu'er City, and the quality characteristics of this batch of products were systematically analyzed by sensory evaluation combined with biochemical component detection. Results The color dry tea leaves were brown or reddish brown; the infusion were brown red or reddish brown; the aroma were mellow aged fragrance; the taste had typical pure characteristics of stale aroma; the infused leaves were reddish-brown and soft. Biochemical detection data showed that the content of tea sample water extract, tea polyphenols, free amino acids, soluble sugar and theabrownin in these tea samples were 38.7%-51.5%, 4.55%-11.16%, 1.56%-2.89%, 3.49%-8.27% and 6.84%-12.82%, respectively. The total content of catechins and flavonols were 6.76-18.23 mg/g and 0.18-1.90 mg/g, respectively. The content of theophylline and caffeine were 0.01-0.12 mg/g and 15.21-27.31 mg/g, respectively. The content of gallic acid was 1.22-6.56 mg/g. Conclusion Compared with the Ripe Pu-erh tea from other regions, Pu'er City-fermented tea samples demonstrates significantly higher levels of water extract, soluble sugars and free amino acids, coupled with relatively lower caffeine content. This distinctive biochemical composition corresponds to their sensory profile characterized by a thick mellow taste, pronounced sweetness, and reduces bitterness in the tea infusion. The study systematically delineates the sensory quality attributes and biochemical reference ranges of Ripe Pu-erh tea fermented in Pu'er City, providing scientific data support for future cross-regional comparative studies on the quality characteristics of Pu-erh tea.

Liquid fermentation technology has garnered significant attention since the mid-20th century and continued to advance with the evolution of biotechnology. Its advantages lie in shortening culture cycles, enhancing strain activity and purity, and reducing production costs, among other benefits. As a critical component of liquid fermentation technology, edible fungus liquid fermentation enables efficient production of mycelium and bioactive metabolites through optimization of medium components, fermentation parameters and metabolic regulation pathways. This paper reviewed the research progress of edible fungus liquid fermentation technology, with a focus on its advantages, challenges and application prospects in production processes. Through liquid fermentation, not only can the production efficiency of edible fungus mycelium be improved, but also bioactive components such as polysaccharides, terpenoids and peptides can be effectively extracted. These components possess diverse biological activities, including anti-tumor, antioxidant and immunomodulatory effects, holding significant importance for the food and pharmaceutical industries. In addition, the application of liquid fermentation technology for edible fungi in producing fungal metabolites and flavor substances has also demonstrated remarkable potential, providing the food industry with abundant natural ingredients. Based on current research achievements, this paper analyzed the key factors, development trends and major challenges faced by liquid fermentation technology in the edible fungi industry, and prospected the application directions and prospects of this technology in food, pharmaceuticals, and other fields. This review provides a theoretical reference for the efficient production of mycelia and active metabolites, and facilitates the translational application of edible fungus liquid fermentation in various fields.