With the rapid development of the modern catering industry, public awareness of dietary nutrition has significantly increased. Cooking method and the change of nutritional content of Chinese cuisine is a key issue in culinary science, and scientific and reasonable cooking method is essential for preserving the nutrients of the dishes. A comprehensive and systematic understanding of the characteristics of cooking methods is essential for elucidating its mechanism and minimizing nutrient loss during cooking. This paper reviewed recent research progress on the effect of cooking method on the nutritional content of Chinese cuisine. Analysis of the relevant literature demonstrated that cooking, as an important stage of food processing, not only altered the flavour and the texture of the dishes but also significantly effected their nutrient composition. This paper systematically examined the effect of water-based and oil-based cooking methods on the nutritional content of plant-based, animal-based and fungal-algal dishes in Chinese cuisine, so as to provide valuable insights for scientific cooking practices and nutritional dietary, which also offering critical data references for establishing intelligent nutrition databases.

Objective To study the changes of acid value, benzo [a] pyrene, 4 kinds of polycyclic aromatic hydrocarbons (PAH4) and 16 kinds of polycyclic aromatic hydrocarbons (PAH16) content in frying french fries soybean oil/peanut oil at different temperatures and times. Methods The acid value in oils was titrated by anhydrous ether:isopropanol (1:1, V:V) using phenolphthalein as an indicator. The polycyclic aromatic hydrocarbons in samples were saponified by KOH/ethanol, extracted with n-hexane and cleaned-up by solid-phase extraction column, detected by gas chromatography-mass spectrometer. Results With the increase of frying temperature and time, the acid value increased rapidly, and the changes in peanut oil were more sensitive. At the same temperature, both benzo [a] pyrene and PAH4 showed an irregular fluctuating growth with time, and the higher the temperature, the faster the increase. The content of PAH16 rapidly increased with time and temperature, and its changes were more sensitive than those of benzo [a] pyrene and PAH4. Under the same conditions, the increase of benzo [a] pyrene, PAH4 and PAH16 in peanut oil was less than that in soybean oil. Conclusion At the same conditions, PAH16 shows more significant changes compared to benzo [a] pyrene and PAH4, so the limits of PAH16 should be given more attention.

Objective To investigate the formula optimization conditions for low-sugar tamarind-coconut oil fruit cake, utilizing tamarind, coconut oil and xylitol as the primary ingredients, and to assess the quality of the final product. Methods The low-sugar tamarind-coconut oil fruit cake was optimized using sensory evaluation, texture, and color difference as indicators through a single-factor orthogonal experimental design. The physical, microbial, mineral element, and flavor characteristics of the finished product were also analyzed. Results The optimal formulation for low-sugar tamarind-coconut fruit cake was: Based on a total product weight of 50 g, tamarind juice 8 g, coconut oil 4 g, carrageenan 0.27 g, konjac powder 0.54 g and xylitol 8 g. Under these optimal conditions, the sensory score of the low-sugar tamarind-coconut oil fruit cake was 94.70 points; the hardness, elasticity, adhesiveness and chewiness were 93.33 g, 2.54 mm, 79.33 g and 2.00 mJ, respectively; the color difference L^*, a^*, b^* were 46.34, 7.13, 13.27 respectively; the total sugar, total acid and amino acid content were 27.18 g/100 g, 0.39 mg/g and 0.25 mg/g, respectively; the content of mineral elements potassium, phosphorus, calcium, and magnesium were 717.95, 62.17, 73.70 and 91.40 mg/kg, respectively, with a ratio of phosphorus to calcium close to 1:1; electronic nose analysis reveals that the aroma of the finished product primarily consists of short-chain alkanes, alcohols, ethers, aldehydes, ketones, aromatic compounds, and sulfides. The sum of contribution rates of the first and second principal components in principal component analysis (PCA) was 98.80%. Conclusion The low-sugar tamarind-coconut oil fruit cake made by this method is nutritious, moderately soft and firm in texture, with uniform color and unique flavor.

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.

Objective To compare the resistance differences of 18 kinds of bacterial strains and 2 kinds of biological indicators to chlorine-containing disinfectants, hydrogen peroxide and quaternary ammonium compounds. Methods Strains were selected from food, environment and human sources, including gram-negative bacteria, gram-positive bacteria and spore-forming bacteria (6 kinds of strains per category). Species identification was performed using matrix-assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF-MS) and biochemical assays. The 2 kinds of biological indicators, namely Staphylococcus aureus ATCC6538 and Escherichia coli 8099 were used as reference strains. Bacterial suspensions (2.0×10⁸-10.0×10⁸ CFU/mL) were prepared to test their tolerance to sodium hypochlorite (available chlorine 0.00400%-0.00499%), hydrogen peroxide (7.5%), and benzalkonium bromide (3.996 mg/mL). All bacterial strains were treated with disinfectants for 3 minutes. By calculating the killing log value (KL) of disinfectants against different bacterial strains, the differences in resistance of different species of bacterial strains to 3 kinds of disinfectants were compared. Results The bactericidal efficacy ranked as sodium hypochlorite, hydrogen peroxide, benzalkonium bromide. Different species showed significant variations in resistance to disinfectants. Among 3 categories of bacterial strains (gram-negative bacteria, gram-positive bacteria and spore-forming bacteria), there were strains within each category that exhibit higher resistance to disinfectants than 2 kinds of biological indicators. Conclusion Sodium hypochlorite and hydrogen peroxide exhibit superior bactericidal effects compared to benzalkonium bromide. The resistance to disinfectant of bacteria is species-specific and cannot be predicted solely by gram classification. The screening scope for biological indicators should be expanded based on actual needs.

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.

Objective To analyze the pesticide residues in Vigna unguiculata (L.) Walp. from typical vegetable-growing areas and evaluate their dietary exposure risk. Methods The pesticide residues of 288 Vigna unguiculata (L.) Walp. samples from 3 typical growing areas were prepared by standard methods. Risk assessments were performed utilizing index of food safety and hazard risk coefficients. Results Totally 39 pesticides were detected in 288 Vigna unguiculata (L.) Walp. samples with detection rates ranged from 0.35% to 24.31%. Low-toxicity pesticides with high detection rate were difenoconazole, cyromazine, chlorfenapyr, pyraclostrobin, chlorantraniliprole and acetamiprid, successively. Multiple pesticide residues were detected in Vigna unguiculata (L.) Walp. samples, and the detection rate and over-standard rate of samples in production were higher than those in farmers’ market and wholesale market. The risk assessment results indicated that hazard risk coefficients values of fenthion, cyromazine and thiamethoxam were more than 2.5 wih high risk; hazard risk coefficients values of carbofuran, triazophos, cyhalothrin and acetamiprid were more than 1.5 and less than 2.5 with moderate risk; hazard risk coefficients values of other pesticides were less than 1.5 with low risk.Conclusion The residues of various pesticides and the use of pesticides beyond the prescribed range are quite common on Vigna unguiculata (L.) Walp.. However, the risk of pesticides detected in most cases is relatively low. The main high risk factors are fenthion, cyromazine and thiamethoxam in Vigna unguiculata (L.) Walp. of typical growing areas, which need to be focused on supervision and increased monitoring. Some pesticides on Vigna unguiculata (L.) Walp. can be naturally degraded during storage, transportation and sales. The risk situation of Vigna unguiculata (L.) Walp. in the circulation stage is lower than that in the production stage, and the risk in the consumption stage will be further reduced.

Objective To evaluate the potential quality and safety risks of disposable bamboo and wooden chopsticks by detecting and analyzing hydrogen peroxide residues. Methods This study simulated the migration of hydrogen peroxide in disposable bamboo and wooden chopsticks under actual usage conditions. The migration amount of hydrogen peroxide in distilled water was measured using spectrophotometry, and its safety was evaluated through 4 steps: Hazard identification, hazard characteristic description, exposure assessment and risk characterization. Results The migration amount of hydrogen peroxide in disposable bamboo and wooden chopsticks was 40-110 mg/kg, and the dietary exposure risk factor for the general population (excluding infants and young children) was 3.3×10³%-9.1×10³%, far exceeding the international default safety threshold (20%). The residual hydrogen peroxide in disposable bamboo and wooden chopsticks might pose certain health risks to the human body. Conclusion The conclusion of the risk assessment indicates that the residual hydrogen peroxide in disposable bamboo and wooden chopsticks poses a significant exposure risk, and long-term use may pose safety hazards. It is urgent to include it in the key monitoring scope of food safety. It is recommended to strengthen production control, improve industry standards, strengthen market supervision, and enhance public awareness to ensure the health and safety of the public.

Objective To explore the pollution characteristics of Pseudomonas aeruginosa in packaged drinking water. Methods The detection of Pseudomonas aeruginosa in packaged drinking water sold in the province and produced by local enterprises during the supervision and sampling of Hunan Province from 2022 to 2024 was analyzed. Results The detection rate of Pseudomonas aeruginosa in 3 years was 8.15%, which significantly decreased to 5.74% in 2024 due to strengthened supervision. Other drinking water (9.44%) and sealed packaging (8.65%) had the highest risk. Summer and autumn (11.34% in the third quarter) and areas such as Changde and Xiangxi (over 15%) were high-risk areas for pollution. Conclusion Focusing on strengthening the prevention and control of bacterial protective films in water sources, optimizing seasonal processes and regulating high-risk areas can effectively reduce the pollution of Pseudomonas aeruginosa, thereby improving the sampling pass rate of packaged drinking water products. The research results provide key data support for the quality and safety of packaged drinking water in Hunan Province. The multiple risk superposition mechanism of “climate process management” revealed has practical guidance significance for the prevention and control of food microorganisms in humid and hot regions of Southern China.

Objective To investigate the microbial contamination in frozen drinks sold in Taicang City from 2022 to 2024. Methods A total of 118 samples of frozen drinks sold in Taicang City were collected from 2022 to 2024, inspected and judged according to GB 2759—2015 National food safety standard-Frozen drinks and ingredients. Results One sample had an excessive total bacterial count, and 4 samples had an excessive coliform group, with failure rates of 0.85% and 3.39%, respectively; the 72.88% (86/118) of the samples had a measured total bacterial count of greater than or equal 5 CFU/g, and 6.78% (8/118) of the samples had a measured coliform bacterial count of greater than or equal 5 CFU/g; Staphylococcus aureus, Salmonella and Listeria monocytogenes were not detected in the sample. Conclusion From 2022 to 2024, the hygiene quality of frozen drinks sold in Taicang City is relatively good. It is recommended that regulatory authorities continue to conduct hygiene supervision on frozen drinks production enterprises. Enterprises continue to strengthen hygiene management, control production, transportation and storage processes, to ensure the hygiene quality of frozen drinks.