Through the analysis on 211 614 batches of samples from 35 categories of food safety supervision and inspection in Sichuan Province by Administration for Market Regulation of Sichuan Province in 2019, four suggestions were finally put forward. The analysis results showed that in 2019, the overall...

This research used different 100 kPa O₂ pretreatments time (0, 2, 4, and 6 hr) to investigate their effects on qualities of fresh-cut "Red Fuji" apples during cold storage. Fresh-cut apples were dipped in acid solution (composed of 1.53% ascorbic acid, 1.10% citric acid, and 0.51% CaCl₂) for 15 min ...

Bacterial cellulose (BC) was used as a reinforcing agent, citric acid (CA) as a cross-linking agent, and CMC@AgNPs as antibacterial nanomaterials, in which CMC@AgNPs were reduced from AgNO₃ in situ by carboxymethyl cellulose (CMC) as a reducing agent and stabilizer to fight microbial corruption....

Formation of viable but non-culturable (VBNC) status in methicillin-resistant Staphylococcus aureus (MRSA) has never been reported, and it poses a significant concern for food safety. Thus, this study aimed to firstly develop a rapid, cost-effective, and efficient testing method to detect and...

Chemical synthetic preservatives are the most often employed preservatives in the food industry to prevent or delay the deterioration of food quality and spoilage. However, there are certain unknown risks and potential hazards associated with chemical synthetic preservatives, and with the...

Food safety is an important matter related to the national economy and people's livelihood. According to the relevant information on sampling inspection of edible agricultural products issued by the State Administration for Market Regulation, the main unqualified factors of edible agricultural...

Objective: To briefly introduce the basic concept and algorithm of Bayesian network, and establish the early warning model of Bayesian network for the safety early warning of sauced meat products. Methods: Based on the knowledge of experts, the five factors that may affect the safety of sauced...

Traditionally, food packaging is used for improving food quality and providing consumers with descriptions of products. A new generation of intelligent ("smart") packaging materials is being developed to continuously monitor the properties of packaged foods and provide real-time information about...

To establish a method for the determination of 10 kinds of quinolones residues in cabbage by QuEChERS coupled with high performance liquid chromatography-tandem mass spectrometry. Methods The cabbage samples were extracted, using the QuEChERS purification method and norfloxacin D5 as internal...

The inhibitory effect of the fermented whey powder(FWP) on dominant contaminated molds in low-temperature yogurt was reported for the first time, and its potential as anti-mold agent for yogurt was evaluated. Four dominant contaminated molds were obtained from commercial refrigerated yogurt by...