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Environment protection and food safety are two critical issues in the world. In this review, a novel approach which integrates statistical study and subjective discussion was adopted to review recent advances on environment and food safety. Firstly, a scientometric-based statistical study was conducted based on 4904 publications collected from the Web of Science Core Collection database. It was found that the research on environment and food safety was growing steadily from 2001 to 2020. Interestingly, the statistical analysis of most-cited papers, titles, abstracts, keywords, and research areas revealed that the research on environment and food safety was diverse and multidisciplinary. In addition to the scientometric study, strategies to protect environment and ensure food safety were critically discussed, followed by a discussion on the emerging research topics, including emerging contaminates (e.g., microplastics), rapid detection of contaminants (e.g., biosensors), and environment friendly food packaging materials (e.g., biodegradable polymers). Finally, current challenges and future research directions were proposed. Supplementary Information The online version contains supplementary material available at 10.1007/s11356-021-16069-6.

Enantioselectivity of chiral compounds is receiving growing concern. Lactofen, a chiral herbicide widely used in field crops and vegetables to control broadleaf weeds, is still sold as racemate. In this work, the herbicidal activity and metabolism behavior of lactofen were investigated on an enantiomeric level. Two common broadleaf weeds (Eclipta prostrata L. and Portulaca oleracea L.) were used to evaluate the herbicidal activity of rac-/R- and S-lactofen, and their metabolism behavior in loach and rat liver microsomes was explored. Higher herbicidal activity of S-lactofen was observed, with the 20d-EC

In order to make clear the role of intercalated anions in layered double hydroxides (LDHs) for catalytic hydrolysis of carbonyl sulfide (COS), the adsorption and reaction characteristics of COS over the simple Mg2Al-Cl-LDH model catalyst were studied by both theoretical and experimental methods. Density functional theory (DFT) calculations by CASTEP found that the chloride ions in LDH function as the key Bronsted base sites to activate the adsorbed H2O with enlarged bond length and angle, facilitate the dissociative adsorption of intermediates including mono-thiocarbonic acid (MTA) and hydrogen thiocarbonic acid (HTA), and participate in the formation of transient states and subsequent hydrogen transfer process with decreased energy barriers during COS hydrolysis. COS hydrolysis will preferentially go through the dissociated intermediates of mono-thiocarbonates (MT) and hydrogen thiocarbonates (HT) with dramatically decreased energy barriers, and the rate-determining step of COS hydrolysis over Mg2Al-Cl-LDH will be the nucleophilic addition of C=O in COS by H2O (Ea = 1.10 eV). The experimental results further revealed that the apparent activation energy (0.89 eV) of COS hydrolysis over Mg2Al-Cl-LDH is close to theoretical value (1.10 eV), and the accumulated intermediates of MT, HT, or carbonate were also observed by FT-IR around 1363 cm−1 on the used Mg2Al-Cl-LDH, which are well in accordance with the theoretical prediction. The demonstrated participation of intercalated chlorine anions in the evolution of intermediates and transient states as Bronsted base sites during COS hydrolysis will give new insight into the basic sites in LDH materials.

Medium-flow atmospheric samplers were used to collect particulate (PM2.5) and gaseous samples from the indoor kitchen of each of 35 randomly selected rural houses in North China while a meal was being cooked. The concentrations of 16 polycyclic aromatic hydrocarbons (PAHs) and 9 nitro-PAHs (NPAHs) in the samples were quantified by high-performance liquid chromatography (HPLC). This study provided the real PAH and NPAH pollution characteristics and carcinogenic risk produced by cooking in rural indoor kitchens in North China. The mean PAH and NPAH concentrations in air in the indoor kitchens during cooking periods were 4049.1 and 1741.6 ng/m3, respectively. The PAH and NPAH concentrations were lower in the particulate phase than the gaseous phase. The mean PAH and NPAH concentrations were much higher for cooking using coal than for cooking using liquefied petroleum gas (LPG) or electricity. The PAH and NPAH benzo[a]pyrene toxic equivalent (TEQBaP) concentrations for cooking using coal were 1823.3 and 2760.9 ng/m3, respectively. Lower PAH and NPAH concentrations were found in kitchens with than without range hoods. Range hoods decreased the PAH and NPAH TEQBaP concentrations by 68.8% and 61.9%, respectively. Appropriate fuel and ventilation choice will improve air pollution in indoor kitchens during cooking. The results provide important evidence for changing cooking habits and developing policies for cooking in rural China.