The heat-resistant protease produced by psychrotrophic bacteria is harmful to the quality of UHT milk, and the complex structure formed by fat and protein also affects the hydrolysis of protein by protease. The protease secreted by Pseudomonas fluorescens W3 was added to whole milk and skimmed milk ...

In recent years, food safety accidents occur frequently, and food safety has been widely concerned. At present, the planting and processing of grain, vegetables, fruits and other agricultural products after picking are conducted under relatively safe and hygienic conditions, however, due to...

The construction of urban food safety involves food quality and safety control of planting, breeding, food production and management, livestock and poultry slaughtering, food and beverage disinfection, etc. This paper expounded the factors affecting urban food security, including agricultural,...

Objective: To reveal the research hotspots, current situation and development trend of food safety risks in China by analyzing the basic information of relevant literatures, and to lay a theoretical foundation for future research. Methods: In this paper, the literature related to food safety risk...

With the increasingly serious problem of aminoglycoside antibiotic residues, it is imperative to develop rapid, sensitive and efficient detection methods. This article reviews the detection methods of aminoglycoside antibiotics in animal-derived foods, including enzyme-linked immunosorbent assay,...

As a common food on the table, chicken is delicious and rich in essential amino acids, low in fat and cholesterol, and has become one of the most important consumer foods. Chilled chicken meat is highly susceptible to microbial contamination and spoilage, affecting the shelf life and endangering...

The effects of different ultrasonic power (60, 80 and 100 W) and time (30, 40 and 50 min) on the yield and quality of marinated chicken feet were studied. The results showed that the yield increased by 11.84% under the conditions of ultrasonic power of 80 W and ultrasonic time of 30 min. After...

Pseudomonas fluorescens is one of the main psychrotrophic bacteria that endangers milk quality because they can secret heat-resistant extracellular enzymes. Pseudomonas fluorescens W3 from raw milk was used to analyze its heat resistance and harm on milk. Pseudomonas fluorescens W3 did not have...

Food analysis to ensure food safety and quality are relevant to all countries. This study aimed to develop a detection technique by combining recombinase polymerase amplification with CRISPR-Cas12a for food safety (termed RPA-Cas12a-FS). Our data showed that this novel method could be detected via...

Objective: To support the probabilistic assessment of food contact materials with consumption parameters and methodology, the establishment of consumption data based on food contact area with different types of alcoholic beverages and different food contact materials was studied. Methods: Based on...