Pesticides have been an essential part of agriculture to protect crops and livestock from pest infestations and yield reduction for many decades. Despite their usefulness, pesticides could pose potential risks to food...Pesticides have been an essential part of agriculture to protect crops and livestock from pest infestations and yield reduction for many decades. Despite their usefulness, pesticides could pose potential risks to food safety and the environment as well as human health. This paper reviews the positive benefits of agricultural pesticide use as well as some potential negative impacts on the environment and food safety. In addition, using the case of California, we discuss the need for both residue monitoring and effective pest management to promote food safety. Twenty years＇ pesticide residue data from California＇s pesticide residue monitoring program were analyzed. Results showed that more than 95% of food samples were in compliance with US pesticide residue standards （tolerances）. However, certain commodities from certain sources had high percentages of residues above tolerance levels. Even when residues above tolerance levels were detected, most were at levels well below 1 mg kg^-1, and most posed negligible acute health risk. However, a few detected residues had the potential to cause health effects. Therefore, establishing an effective food residue monitoring program is important to ensure food quality throughout the marketplace.展开更多
Avian influenza （AI）, caused by the influenza A virus, has been a global concern for public health. AI outbreaks not only impact the poultry production, but also give rise to a risk in food safety caused by viral co...Avian influenza （AI）, caused by the influenza A virus, has been a global concern for public health. AI outbreaks not only impact the poultry production, but also give rise to a risk in food safety caused by viral contamination of poultry products in the food supply chain. Distinctions in AI outbreak between strains H5N1 and H7N9 indicate that early detection of the AI virus in poultry is crucial for the effective warning and control of AI to ensure food safety. Therefore, the establishment of a poultry surveillance system for food safety by early detection is urgent and critical. In this article, methods to detect AI virus, including current methods recommended by the World Health Organization （WHO） and the World Organisation for Animal Health （Office International des Epizooties, OIE） and novel techniques not commonly used or commercialized are reviewed and evaluated for feasibility of use in the poultry surveillance system. Conventional methods usually applied for the purpose of AI diagnosis face some practical challenges to establishing a comprehensive poultry surveillance program in the poultry supply chain. Diverse development of new technologies can meet the specific requirements of AI virus detection in various stages or scenarios throughout the poultry supply chain where onsite, rapid and ultrasensitive methods are emphasized. Systematic approaches or integrated methods ought to be employed according to the application scenarios at every stage of the poultry supply chain to prevent AI outbreaks.展开更多
1. IntroductionThere have been a number of serious incidents of compro- mised food safety in China in recent years. To list a few, these include： a Salmonella outbreak, the use of horse- meat in burgers, the illegal ...1. IntroductionThere have been a number of serious incidents of compro- mised food safety in China in recent years. To list a few, these include： a Salmonella outbreak, the use of horse- meat in burgers, the illegal use of phthalates as a clouding agent, the contamination of formula milk by melamine, the meat scandal of Shanghai Husi Food Company which sold reprocessed stale meat to many fast food chains includ- ing McDonald＇s, Burger King, and KFC across theworld,展开更多
Mercury is a threatening pollutant in food,herein,we developed a Tb^(3+)-nucleic acid probe-based label-free assay for mix-and-read,rapid detection of mercury pollution.The assay utilized the feature of light-up fluor...Mercury is a threatening pollutant in food,herein,we developed a Tb^(3+)-nucleic acid probe-based label-free assay for mix-and-read,rapid detection of mercury pollution.The assay utilized the feature of light-up fluorescence of terbium ions(Tb^(3+))via binding with single-strand DNA.Mercury ion,Hg^(2+)induced thymine(T)-rich DNA strand to form a double-strand structure(T-Hg^(2+)-T),thus leading to fluorescence reduction.Based on the principle,Hg^(2+)can be quantified based on the fluorescence of Tb^(3+),the limit of detection was 0.0689μmol/L and the linear range was 0.1-6.0μmol/L.Due to the specificity of T-Hg^(2+)-T artificial base pair,the assay could distinguish Hg^(2+)from other metal ions.The recovery rate was ranged in 98.71%-101.34%for detecting mercury pollution in three food samples.The assay is low-cost,separation-free and mix-to-read,thus was a competitive tool for detection of mercury pollution to ensure food safety.展开更多
AIM:To explore the association between consumption of spicy foods and prevalence of irritable bowel syndrome(IBS)among Iranian adults.METHODS:In this cross-sectional study,data from4763 Iranian adult participants were...AIM:To explore the association between consumption of spicy foods and prevalence of irritable bowel syndrome(IBS)among Iranian adults.METHODS:In this cross-sectional study,data from4763 Iranian adult participants were used.Consumption of spicy foods was estimated using a dietary habits questionnaire that included a question on spicy foods consumption:"how frequently do you use spicy foods(pepper,curry,ginger,cinnamon and turmeric)during a week?"Participants could respond to the question by choosing one of these choices:never,1-3 times,4-6times,7-9 times,or more than 10 times per week.A modified Persian version of the RomeⅢquestionnaire was used to determine the prevalence of IBS.RESULTS:IBS was prevalent in 21.7%(18.6%of men and 24.1%of women)of the study population.After controlling for potential confounders including dietary behaviors,those consuming spicy foods≥10 times per week were 92%more likely to have IBS compared with those who never consumed spicy foods(OR=1.92;95%CI:1.23-3.01,Ptrend<0.01).The association remained significant even after taking lactose intolerance into account(OR=1.85;95%CI:1.18-2.90,Ptrend<0.01).Stratified analysis by gender revealed that the association between consumption of spicy foods and IBS was not significant in men;however,a significant association was found among women after taking potential cofounders,including meal regularity and lactose intolerance,into account.Women who consumed spicy foods≥10 times per week were two times more likely to have IBS compared with those who never consumed spicy foods(OR=2.03;95%CI:1.09-3.77,Ptrend=0.02).CONCLUSION:Consumption of spicy foods is directly associated with IBS,particularly in women.Further,prospective studies are warranted to(1)examine this association in other populations;and(2)evaluate whether dietary interventions,for example a reduction in spice consumption,would improve IBS symptoms.展开更多
Coagulase is considered as a major determinant factor for the identification of Staphylococcus aureus strains.The 3-end coding region of the coagulase(coa)gene contains a series of 81-bp tandem repeats,which differ in...Coagulase is considered as a major determinant factor for the identification of Staphylococcus aureus strains.The 3-end coding region of the coagulase(coa)gene contains a series of 81-bp tandem repeats,which differ in the number and location of enzymatic restriction sites among different isolates.coa PCR-RFLP has been used widely to type S.aureus isolates in epidemiological studies.The current study was conducted to investigate the coagulase gene polymorphisms in S.aureus isolated from various food samples using an in house PCR-RFLP method.A total of 100 strains of S.aureus were isolated from food samples.Isolates were typed by PCR-RFLP analysis using NdeI restriction digestion of the coagulase gene PCR products.Results showed that amplification of coagulase genes from S.aureus produced different PCR products.The isolates were grouped into 18 genotypes using RFLP analysis results of the genes.In this study,the S.aureus isolates have been shown to include more than one coagulase genotype,but only had a few coa genotypes predominated.展开更多
All countries face the challenge of regulating their food sys- tems and anticipating the next major food-borne disease. In China, the difficulty of this challenge is exacerbated by scale. With regulatory authorities s...All countries face the challenge of regulating their food sys- tems and anticipating the next major food-borne disease. In China, the difficulty of this challenge is exacerbated by scale. With regulatory authorities spread across various agencies and municipalities, Chinese regulators are hard-pressed to present a unified front in tackling food safety challenges. As a result of these difficulties, food safety incidents are often front page news, shocking the world with stories such as ＂cadmium laced rice＂, ＂melamine tainted milk＂, and ＂re- packaged gutter oil＂.展开更多
为开发新型高品质的蜂蜜茶酒,利用酿酒酵母和非酿酒酵母混菌发酵制备蜂蜜茶酒,采用电子鼻技术结合顶空固相微萃取-气相色谱-质谱(Headspace Solid-Phase Micro Extraction and Gas Chromatography Mass Spectrometry,HS-SPME-GC-MS),并...为开发新型高品质的蜂蜜茶酒,利用酿酒酵母和非酿酒酵母混菌发酵制备蜂蜜茶酒,采用电子鼻技术结合顶空固相微萃取-气相色谱-质谱(Headspace Solid-Phase Micro Extraction and Gas Chromatography Mass Spectrometry,HS-SPME-GC-MS),并对发酵蜂蜜茶酒的基本理化、有机酸和多酚含量进行检测,以酿酒酵母单菌发酵(SF)和非酿酒酵母单菌发酵(HF)产品作为对比分析,综合评价混菌发酵(MF)对蜂蜜茶酒品质和风味的影响。结果表明:相较于SF和HF,MF提高了蜂蜜茶酒总酚和总黄酮含量。发酵后样品的有机酸含量上升,多酚含量下降。HF电子鼻传感器响应值低,且MF大部分传感器响应值大于SF。HS-SPME-GC-MS共鉴定出75种香气成分,混菌发酵使蜂蜜茶酒中的挥发性化合物种类和含量显著增加(P<0.05)。PLS-DA分析共筛选出10种差异化合物(VIP>1),其中有6种为酯类风味物质。OAV>1的关键香气成分共有12种,相较于HF和SF,对MF香气贡献率较高的为具有花香的苯乙醇、蜂蜜甜香的乙酸苯乙酯、水果香气的甲酸戊酯和醋酸正丙酯等。综上,混菌发酵蜂蜜茶酒相较于单菌发酵更具优势,总体风味更丰富浓郁。本文为非酿酒酵母在酒类中的应用及茶叶副产物深加工利用提供了理论依据。展开更多
基金the Sino-US Joint Research Center for Food Safety for special fund (A200021501)Start-up Funds (Z111021403) for Talents in Northwest A&F University, China
文摘Pesticides have been an essential part of agriculture to protect crops and livestock from pest infestations and yield reduction for many decades. Despite their usefulness, pesticides could pose potential risks to food safety and the environment as well as human health. This paper reviews the positive benefits of agricultural pesticide use as well as some potential negative impacts on the environment and food safety. In addition, using the case of California, we discuss the need for both residue monitoring and effective pest management to promote food safety. Twenty years＇ pesticide residue data from California＇s pesticide residue monitoring program were analyzed. Results showed that more than 95% of food samples were in compliance with US pesticide residue standards （tolerances）. However, certain commodities from certain sources had high percentages of residues above tolerance levels. Even when residues above tolerance levels were detected, most were at levels well below 1 mg kg^-1, and most posed negligible acute health risk. However, a few detected residues had the potential to cause health effects. Therefore, establishing an effective food residue monitoring program is important to ensure food quality throughout the marketplace.
基金supported by the National Natural Science Foundation of China (21405008)the Shenzhen Municipal Government Subsidies for Postdoctoral Research+1 种基金the Special Fund for Sino-US Joint Research Center for Food Safety in Northwest A&F University, China (A200021501)the Start-up Funds for Talents in Northwest A&F University, China (Z111021403)
文摘Avian influenza （AI）, caused by the influenza A virus, has been a global concern for public health. AI outbreaks not only impact the poultry production, but also give rise to a risk in food safety caused by viral contamination of poultry products in the food supply chain. Distinctions in AI outbreak between strains H5N1 and H7N9 indicate that early detection of the AI virus in poultry is crucial for the effective warning and control of AI to ensure food safety. Therefore, the establishment of a poultry surveillance system for food safety by early detection is urgent and critical. In this article, methods to detect AI virus, including current methods recommended by the World Health Organization （WHO） and the World Organisation for Animal Health （Office International des Epizooties, OIE） and novel techniques not commonly used or commercialized are reviewed and evaluated for feasibility of use in the poultry surveillance system. Conventional methods usually applied for the purpose of AI diagnosis face some practical challenges to establishing a comprehensive poultry surveillance program in the poultry supply chain. Diverse development of new technologies can meet the specific requirements of AI virus detection in various stages or scenarios throughout the poultry supply chain where onsite, rapid and ultrasensitive methods are emphasized. Systematic approaches or integrated methods ought to be employed according to the application scenarios at every stage of the poultry supply chain to prevent AI outbreaks.
文摘1. IntroductionThere have been a number of serious incidents of compro- mised food safety in China in recent years. To list a few, these include： a Salmonella outbreak, the use of horse- meat in burgers, the illegal use of phthalates as a clouding agent, the contamination of formula milk by melamine, the meat scandal of Shanghai Husi Food Company which sold reprocessed stale meat to many fast food chains includ- ing McDonald＇s, Burger King, and KFC across theworld,
基金financially supported by National Natural Science Foundation of China(22074100)the Young Elite Scientist Sponsorship Program by CAST(YESS20200036)+3 种基金the Researchers Supporting Project Number RSP-2021/138King Saud University,Riyadh,Saudi ArabiaTechnological Innovation R&D Project of Chengdu City(2019-YF05-31702266-SN)Sichuan University-Panzhihua City joint Project(2020CDPZH-5)。
文摘Mercury is a threatening pollutant in food,herein,we developed a Tb^(3+)-nucleic acid probe-based label-free assay for mix-and-read,rapid detection of mercury pollution.The assay utilized the feature of light-up fluorescence of terbium ions(Tb^(3+))via binding with single-strand DNA.Mercury ion,Hg^(2+)induced thymine(T)-rich DNA strand to form a double-strand structure(T-Hg^(2+)-T),thus leading to fluorescence reduction.Based on the principle,Hg^(2+)can be quantified based on the fluorescence of Tb^(3+),the limit of detection was 0.0689μmol/L and the linear range was 0.1-6.0μmol/L.Due to the specificity of T-Hg^(2+)-T artificial base pair,the assay could distinguish Hg^(2+)from other metal ions.The recovery rate was ranged in 98.71%-101.34%for detecting mercury pollution in three food samples.The assay is low-cost,separation-free and mix-to-read,thus was a competitive tool for detection of mercury pollution to ensure food safety.
基金Supported by A grant from Isfahan University of Medical Sciences,Isfahan,IranA Senior Research Fellowship from the National Health and Medical Research Council of Australia(NHMRC Grant No.627002,2010-2014)to Feinle-Bisset C
文摘AIM:To explore the association between consumption of spicy foods and prevalence of irritable bowel syndrome(IBS)among Iranian adults.METHODS:In this cross-sectional study,data from4763 Iranian adult participants were used.Consumption of spicy foods was estimated using a dietary habits questionnaire that included a question on spicy foods consumption:"how frequently do you use spicy foods(pepper,curry,ginger,cinnamon and turmeric)during a week?"Participants could respond to the question by choosing one of these choices:never,1-3 times,4-6times,7-9 times,or more than 10 times per week.A modified Persian version of the RomeⅢquestionnaire was used to determine the prevalence of IBS.RESULTS:IBS was prevalent in 21.7%(18.6%of men and 24.1%of women)of the study population.After controlling for potential confounders including dietary behaviors,those consuming spicy foods≥10 times per week were 92%more likely to have IBS compared with those who never consumed spicy foods(OR=1.92;95%CI:1.23-3.01,Ptrend<0.01).The association remained significant even after taking lactose intolerance into account(OR=1.85;95%CI:1.18-2.90,Ptrend<0.01).Stratified analysis by gender revealed that the association between consumption of spicy foods and IBS was not significant in men;however,a significant association was found among women after taking potential cofounders,including meal regularity and lactose intolerance,into account.Women who consumed spicy foods≥10 times per week were two times more likely to have IBS compared with those who never consumed spicy foods(OR=2.03;95%CI:1.09-3.77,Ptrend=0.02).CONCLUSION:Consumption of spicy foods is directly associated with IBS,particularly in women.Further,prospective studies are warranted to(1)examine this association in other populations;and(2)evaluate whether dietary interventions,for example a reduction in spice consumption,would improve IBS symptoms.
文摘Coagulase is considered as a major determinant factor for the identification of Staphylococcus aureus strains.The 3-end coding region of the coagulase(coa)gene contains a series of 81-bp tandem repeats,which differ in the number and location of enzymatic restriction sites among different isolates.coa PCR-RFLP has been used widely to type S.aureus isolates in epidemiological studies.The current study was conducted to investigate the coagulase gene polymorphisms in S.aureus isolated from various food samples using an in house PCR-RFLP method.A total of 100 strains of S.aureus were isolated from food samples.Isolates were typed by PCR-RFLP analysis using NdeI restriction digestion of the coagulase gene PCR products.Results showed that amplification of coagulase genes from S.aureus produced different PCR products.The isolates were grouped into 18 genotypes using RFLP analysis results of the genes.In this study,the S.aureus isolates have been shown to include more than one coagulase genotype,but only had a few coa genotypes predominated.
文摘All countries face the challenge of regulating their food sys- tems and anticipating the next major food-borne disease. In China, the difficulty of this challenge is exacerbated by scale. With regulatory authorities spread across various agencies and municipalities, Chinese regulators are hard-pressed to present a unified front in tackling food safety challenges. As a result of these difficulties, food safety incidents are often front page news, shocking the world with stories such as ＂cadmium laced rice＂, ＂melamine tainted milk＂, and ＂re- packaged gutter oil＂.
文摘为开发新型高品质的蜂蜜茶酒,利用酿酒酵母和非酿酒酵母混菌发酵制备蜂蜜茶酒,采用电子鼻技术结合顶空固相微萃取-气相色谱-质谱(Headspace Solid-Phase Micro Extraction and Gas Chromatography Mass Spectrometry,HS-SPME-GC-MS),并对发酵蜂蜜茶酒的基本理化、有机酸和多酚含量进行检测,以酿酒酵母单菌发酵(SF)和非酿酒酵母单菌发酵(HF)产品作为对比分析,综合评价混菌发酵(MF)对蜂蜜茶酒品质和风味的影响。结果表明:相较于SF和HF,MF提高了蜂蜜茶酒总酚和总黄酮含量。发酵后样品的有机酸含量上升,多酚含量下降。HF电子鼻传感器响应值低,且MF大部分传感器响应值大于SF。HS-SPME-GC-MS共鉴定出75种香气成分,混菌发酵使蜂蜜茶酒中的挥发性化合物种类和含量显著增加(P<0.05)。PLS-DA分析共筛选出10种差异化合物(VIP>1),其中有6种为酯类风味物质。OAV>1的关键香气成分共有12种,相较于HF和SF,对MF香气贡献率较高的为具有花香的苯乙醇、蜂蜜甜香的乙酸苯乙酯、水果香气的甲酸戊酯和醋酸正丙酯等。综上,混菌发酵蜂蜜茶酒相较于单菌发酵更具优势,总体风味更丰富浓郁。本文为非酿酒酵母在酒类中的应用及茶叶副产物深加工利用提供了理论依据。
