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Cancer continues to be one of the leading causes of death worldwide, and its incidence is on the rise. Although cancer diagnosis and therapy have advanced significantly in recent decades, it is still a challenge to achieve the accurate identification and localization of cancer and to complete tumor elimination with a maximum preservation of normal tissue. Recently, second near-infrared region (NIR-II, 1000–1700 nm) fluorescence has shown great application potential in cancer theranostics due to its inherent advantages, such as great penetration capacity, minimal tissue absorption and scattering, and low autofluorescence. With the development of fluorescence imaging systems and fluorescent probes, tumor detection, margin definition, and individualized therapy can be achieved quickly, enabling an increasingly accurate diagnosis and treatment of cancer. Herein, this review introduces the role of NIR-II fluorescence imaging in cancer diagnosis and summarizes the representative applications of NIR-II image-guided treatment in cancer therapy. Ultimately, we discuss the present challenges and future perspectives on fluorescence imaging in the field of cancer theranostics and put forward our opinions on how to improve the accuracy and efficiency of cancer diagnosis and therapeutics.

U.S. federal regulations require that acidified foods must reach a pH of 4.6 or lower within 24 h of packaging or be kept refrigerated until then. Processes and formulations should be designed to satisfy this requirement, unless proper studies demonstrate the safety of other conditions. Our objective was to determine the effect of brine acetic acid concentration and packing conditions on the acidification rate of hard-boiled eggs. Eggs were acidified (60/40 egg-to-brine ratio) at various conditions of brine temperature, heat treatment to filled jars, and postpacking temperature: (i) 25 °C/none/25 °C (cold fill), (ii) 25 °C/none/2 °C (cold fill/refrigerated), (iii) 85 °C/none/25 °C (hot fill), and (iv) 25 °C/100 °C for 16 min/25 °C (water bath). Three brine concentrations were evaluated (7.5, 4.9, and 2.5% acetic acid) and egg pH values (whole, yolk, four points within egg) were measured from 4 to 144 h, with eggs equilibrating at pH 3.8, 4.0, and 4.3, respectively. Experiments were conducted in triplicate, and effects were considered significant when P < 0.05. Multiple linear regression analysis was conducted to evaluate the effect on pH values at the center of the yolk. Regression analysis showed that brine concentration of 2.5% decreased the acidification rate, while packing conditions of the hot fill trial increased it. Inverse prediction was used to determine the time for the center of the yolk and the total yolk to reach a pH value of 4.6. These results demonstrate the importance of conducting acidification studies with proper pH measurements to determine safe conditions to manufacture commercially stable pickled eggs.