Atrazine（AT,2-chloro-4-ethylamino-6-isopropyl-amino-s-triazine）has been detected in ground water in several areas of the United States for many years,as well as in China,wherein the growth rate of its gross
Physical contamination of food occurs when it comes into contact with foreign objects.Foreign objects can be introduced to food at any time during food delivery and packaging and can cause serious concerns such as bro...Physical contamination of food occurs when it comes into contact with foreign objects.Foreign objects can be introduced to food at any time during food delivery and packaging and can cause serious concerns such as broken teeth or choking.Therefore,a preventive method that can detect and remove foreign objects in advance is required.Several studies have attempted to detect defective products using deep learning networks.Because it is difficult to obtain foreign object-containing food data from industry,most studies on industrial anomaly detection have used unsupervised learning methods.This paper proposes a new method for real-time anomaly detection in packaged food products using a supervised learning network.In this study,a realistic X-ray image training dataset was constructed by augmenting foreign objects with normal product images in a cut-paste manner.Based on the augmented training dataset,we trained YOLOv4,a real-time object detection network,and detected foreign objects in the test data.We evaluated this method on images of pasta,snacks,pistachios,and red beans under the same conditions.The results show that the normal and defective products were classified with an accuracy of at least 94%for all packaged foods.For detecting foreign objects that are typically difficult to detect using the unsupervised learning and traditional methods,the proposed method achieved high-performance realtime anomaly detection.In addition,to eliminate the loss in high-resolution X-ray images,the false positive rate and accuracy could be lowered to 5%with patch-based training and a new post-processing algorithm.展开更多
A fluorescence immunochromatographic strip was developed in this study for natamycin detection in food. The results showed that the best amount of labeled antibody was 10 μg, for every 50 μl of fluorescent microsphe...A fluorescence immunochromatographic strip was developed in this study for natamycin detection in food. The results showed that the best amount of labeled antibody was 10 μg, for every 50 μl of fluorescent microspheres with a 2.5%(w/v) concentration. This labeled antibody was diluted for 10 times, and the diluted solution was dispensed into conjugate pad at the amount of 3 μl/cm. The concentrations of natamycin labeled BSA for test line and goat anti-mouse IgG for control line were 2.0 and 1 mg/ml, respectively, which performed best. With the best conditions, the limit of detection was 1 ng/ml, the linearity ranged from 2 to 100 ng/ml, the recovery was about 80% to 120%, and the CV was below 23%.展开更多
Afour-month period of national special rectification for product quality and food safety officially started on August 25, and was focused on eight fields, including those of agricultural products and processed foo... Afour-month period of national special rectification for product quality and food safety officially started on August 25, and was focused on eight fields, including those of agricultural products and processed foods.……展开更多
Salicylic acid(SA)is a hydrolysis product and an active form of aspirin,and SA is found in a range of fruits and other food products.For food and drug and analysis there is a strong desire to detect SA.Since SA is a v...Salicylic acid(SA)is a hydrolysis product and an active form of aspirin,and SA is found in a range of fruits and other food products.For food and drug and analysis there is a strong desire to detect SA.Since SA is a very small molecule,aptamers have advantages over antibodies for its detection.In this work,we used the libraryimmobilization capture-SELEX method to isolate aptamers for SA.After 17 rounds of selection,two main families of aptamers were isolated.The SA1 aptamer from family 1 has a K_(d)of 5.8μM from a thioflavin T(ThT)fluorescence assay and 26.7μM from isothermal titration calorimetry.The binding of other sequences was weaker compared to SA1.Based on mutation studies,the two conserved regions of SA1 were connected by two stems.Using ThT as a stain,a label-free fluorescent sensor was tested for the detection of SA with a detection limit of 2.2μM.A few similar molecules were tested including aspirin,and only p-hydroxybenzoic acid showed a weak binding,indicating the high specificity of the SA1 aptamer.Finally,the SA1 aptamer was also tested in tomato juice and a similar binding performance was achieved.展开更多
Food safety is of great concern worldwide,directly related to human health through diet.Multifarious food contaminants could cause severe public health hazards,such as gastrointestinal,neurological,immunological disea...Food safety is of great concern worldwide,directly related to human health through diet.Multifarious food contaminants could cause severe public health hazards,such as gastrointestinal,neurological,immunological diseases,and even cancers,thus food safety has always been a hot-button issue.Development of rapid,accurate,and non-destructive methods is required to ensure food safety for human consumption.In this review,we summarize the main factors threatening food safety,such as foodborne pathogens,toxins,residues,and adulteration as well as the corresponding food safety inspection methods,focusing on the up-to-date progress.Due to the merits of increasing sensitivity,specificity and convenience,those methods will take food detection and analysis into a new era.展开更多
Food entering the oral cavity undergoes a series of complex processing behaviors.It is subjected to compression and shearing by the teeth,tongue,and palate to reduce its size and mix with saliva until it is swallowed....Food entering the oral cavity undergoes a series of complex processing behaviors.It is subjected to compression and shearing by the teeth,tongue,and palate to reduce its size and mix with saliva until it is swallowed.The oral processing behaviors are thought to be closely related to both food and oral frictional properties.Much effort has been made in recent decades about food oral tribology to explore this complicated lubrication behavior.Understanding the lubrication mechanism of food in the mouth is important for improving the consumption experience and developing the novel food.This paper provides a new perspective on the effects of composition,texture,structure,and saliva-food component interactions on lubrication properties of different foods,the relationship between sensory perception and oral frictional behavior,and the mechanism and pattern of lubrication categorized by common food types.The roles of tribology in the improvement of food taste,the search for healthier ingredient substitutes,functional foods,and the development of green foods are analyzed.Conceptual and numerical prediction models among physical properties,sensory perception,and frictional behavior of food are discussed.Studies of simulating oral processing,such as the selection of friction pair materials,physical modification of contact surfaces,addition of saliva,different modes of motion,and contact forms are concluded and classified.The progress of commercial friction apparatus as well as customized friction devices applied to the food sector in recent years are described.The characteristics,performances,and applications of these tribological instruments are analyzed and compared.In addition,the results achieved by oral tribology in identifying adulterated foods and ensuring food safety are presented.Finally,some suggestions are put forward for the current challenges and future development of food oral tribology.展开更多
基金supported by the National Natural Science Foundation of China(No.81030052,20907074)National Science & Technology Supporting Program(2012BAJ25B03-02)Tianjin Science & Technology Program(11ZCKFSF01100)
文摘Atrazine（AT,2-chloro-4-ethylamino-6-isopropyl-amino-s-triazine）has been detected in ground water in several areas of the United States for many years,as well as in China,wherein the growth rate of its gross
基金supported by Basic Science Research Program through the National Research Foundation(NRF)of Korea funded by the Ministry of Education(grant number 2020R1A6A1A03040583,Kangjik Kim,www.nrf.re.kr)this research was also supported by the Soonchunhyang University Research Fund.
文摘Physical contamination of food occurs when it comes into contact with foreign objects.Foreign objects can be introduced to food at any time during food delivery and packaging and can cause serious concerns such as broken teeth or choking.Therefore,a preventive method that can detect and remove foreign objects in advance is required.Several studies have attempted to detect defective products using deep learning networks.Because it is difficult to obtain foreign object-containing food data from industry,most studies on industrial anomaly detection have used unsupervised learning methods.This paper proposes a new method for real-time anomaly detection in packaged food products using a supervised learning network.In this study,a realistic X-ray image training dataset was constructed by augmenting foreign objects with normal product images in a cut-paste manner.Based on the augmented training dataset,we trained YOLOv4,a real-time object detection network,and detected foreign objects in the test data.We evaluated this method on images of pasta,snacks,pistachios,and red beans under the same conditions.The results show that the normal and defective products were classified with an accuracy of at least 94%for all packaged foods.For detecting foreign objects that are typically difficult to detect using the unsupervised learning and traditional methods,the proposed method achieved high-performance realtime anomaly detection.In addition,to eliminate the loss in high-resolution X-ray images,the false positive rate and accuracy could be lowered to 5%with patch-based training and a new post-processing algorithm.
基金Supported by Ningbo Entry-Exit Inspection and Quarantine Bureau(Ningbo Customs)Science and Technology Project(YK07-2017)
文摘A fluorescence immunochromatographic strip was developed in this study for natamycin detection in food. The results showed that the best amount of labeled antibody was 10 μg, for every 50 μl of fluorescent microspheres with a 2.5%(w/v) concentration. This labeled antibody was diluted for 10 times, and the diluted solution was dispensed into conjugate pad at the amount of 3 μl/cm. The concentrations of natamycin labeled BSA for test line and goat anti-mouse IgG for control line were 2.0 and 1 mg/ml, respectively, which performed best. With the best conditions, the limit of detection was 1 ng/ml, the linearity ranged from 2 to 100 ng/ml, the recovery was about 80% to 120%, and the CV was below 23%.
文摘 Afour-month period of national special rectification for product quality and food safety officially started on August 25, and was focused on eight fields, including those of agricultural products and processed foods.……
基金Funding for this work was from the Natural Sciences and Engineering Research Council of Canada(NSERC).
文摘Salicylic acid(SA)is a hydrolysis product and an active form of aspirin,and SA is found in a range of fruits and other food products.For food and drug and analysis there is a strong desire to detect SA.Since SA is a very small molecule,aptamers have advantages over antibodies for its detection.In this work,we used the libraryimmobilization capture-SELEX method to isolate aptamers for SA.After 17 rounds of selection,two main families of aptamers were isolated.The SA1 aptamer from family 1 has a K_(d)of 5.8μM from a thioflavin T(ThT)fluorescence assay and 26.7μM from isothermal titration calorimetry.The binding of other sequences was weaker compared to SA1.Based on mutation studies,the two conserved regions of SA1 were connected by two stems.Using ThT as a stain,a label-free fluorescent sensor was tested for the detection of SA with a detection limit of 2.2μM.A few similar molecules were tested including aspirin,and only p-hydroxybenzoic acid showed a weak binding,indicating the high specificity of the SA1 aptamer.Finally,the SA1 aptamer was also tested in tomato juice and a similar binding performance was achieved.
基金supported by Beijing Municipal Science and Technology Project (Grant No.Z171100004517013)the State Key Program of National Natural Science Foundation of China(Grant No.31430068)the National Key Research and Development Program of China (Grant No.2016YFD0401202)
文摘Food safety is of great concern worldwide,directly related to human health through diet.Multifarious food contaminants could cause severe public health hazards,such as gastrointestinal,neurological,immunological diseases,and even cancers,thus food safety has always been a hot-button issue.Development of rapid,accurate,and non-destructive methods is required to ensure food safety for human consumption.In this review,we summarize the main factors threatening food safety,such as foodborne pathogens,toxins,residues,and adulteration as well as the corresponding food safety inspection methods,focusing on the up-to-date progress.Due to the merits of increasing sensitivity,specificity and convenience,those methods will take food detection and analysis into a new era.
基金This work was supported by the National Natural Science Foundation of China(No.51965039).
文摘Food entering the oral cavity undergoes a series of complex processing behaviors.It is subjected to compression and shearing by the teeth,tongue,and palate to reduce its size and mix with saliva until it is swallowed.The oral processing behaviors are thought to be closely related to both food and oral frictional properties.Much effort has been made in recent decades about food oral tribology to explore this complicated lubrication behavior.Understanding the lubrication mechanism of food in the mouth is important for improving the consumption experience and developing the novel food.This paper provides a new perspective on the effects of composition,texture,structure,and saliva-food component interactions on lubrication properties of different foods,the relationship between sensory perception and oral frictional behavior,and the mechanism and pattern of lubrication categorized by common food types.The roles of tribology in the improvement of food taste,the search for healthier ingredient substitutes,functional foods,and the development of green foods are analyzed.Conceptual and numerical prediction models among physical properties,sensory perception,and frictional behavior of food are discussed.Studies of simulating oral processing,such as the selection of friction pair materials,physical modification of contact surfaces,addition of saliva,different modes of motion,and contact forms are concluded and classified.The progress of commercial friction apparatus as well as customized friction devices applied to the food sector in recent years are described.The characteristics,performances,and applications of these tribological instruments are analyzed and compared.In addition,the results achieved by oral tribology in identifying adulterated foods and ensuring food safety are presented.Finally,some suggestions are put forward for the current challenges and future development of food oral tribology.
