Search

At present, China’s food inspection and testing mainly concentrate in food processing, packaging and sale, so that supervision over the food production process is lacking, and the regulation of the large number of production and operation entities and of the intertwining of various risks is ineffective. The cost of controlling food quality and safety by means of inspection and testing is high, and a large amount of data has not been fully utilized, causing lack of effective support for quality control in food processing. This article summarizes the current status of research on food inspection and quality control in China, analyzes the existing problems and puts forward some suggestions such as strengthening the ability to analyze and mine data, finding the law of food safety risks, targeted detection of high-risk indicators according to the law, improving the detection efficiency and the risk control ability, and guiding the monitoring and management of food safety risks. Research on quality control in food processing by comprehensive application of test data can promote the development of quality control in food processing, which can in turn improve the level of risk control and ensure food safety.

Objective: To ensure the risk level of hazardous substances in chili pepper, and analyze the unqualified situation of hazardous substances in chili pepper by combing spatial with temporal perspectives. Finally, by acquiring high- risk substances in chili pepper, and providing suggestions for efficient supervision of chili pepper safety. Methods: To evaluate the risk value of risk substances in chili pepper, the entropy method was used to calculate the risk level, and the 28 principles were used to classify and rank the risk level. In order to conduct spatiotemporal analysis of the risk substances in chili pepper, descriptive statistical methods were used for statistical description to conduct spatiotemporal analysis of the risks. Global and local autocorrelation analysis methods were used to analyze and explore the national spatial distribution patterns of high risk and high-risk substances in chili pepper. Results: Cadmium, lead, chromium, endosulfan, carbofuran and monocrotophos were high-risk substances in chili pepper; the overall change in the failure rate of chili pepper was stable from 2016--2020, and the failure rate of chili pepper in Hubei was the highest among the national provinces, and the failure of chili pepper in sampling places mainly occurs in supermarkets and farmers' markets. Conclusion: The classification results of chili pepper risk substances could improve the efficiency of government supervision, while providing a reference for enterprise self-regulation. [ABSTRACT FROM AUTHOR]

Rosa roxburghii (R. roxburghii ), native to the southwest provinces of China, is a fruit crop of important economic value in Guizhou Province. However, the changes in fruit quality and flavor during R. roxburghii fruit ripening have remained unknown. Here, this study investigated the changes of seven active components and volatile organic compounds (VOCs) during the ripening of the R. roxburghii fruit at five different ripening stages including 45, 65, 75, 90, and 105 days after anthesis. The results indicated that during the ripening process, the levels of total acid, vitamin C, and soluble sugar significantly increased ( p < 0.05), while the levels of total flavonoids, superoxide dismutase (SOD), and soluble tannin significantly decreased ( p < 0.05). Additionally, the content of total phenol exhibited a trend of first decreasing significantly and then increasing significantly ( p < 0.05). A total of 145 VOCs were detected by HS-SPME-GC-MS at five mature stages, primarily consisting of aldehydes, alcohols, esters, and alkenes. As R. roxburghii matured, both the diversity and total quantity of VOCs in the fruit increased, with a notable rise in the contents of acids, ketones, and alkenes. By calculating the ROAV values of these VOCs, 53 key substances were identified, which included aromas such as fruit, citrus, green, caramel, grass, flower, sweet, soap, wood, and fat notes. The aromas of citrus, caramel, sweet, and wood were predominantly concentrated in the later stages of R. roxburghii fruit ripening. Cluster heatmap analysis revealed distinct distribution patterns of VOCs across five different maturity stages, serving as characteristic chemical fingerprints for each stage. Notably, stages IV and V were primarily characterized by a dominance of alkenes. OPLS-DA analysis categorized the ripening process of R. roxburghii fruit into three segments: the first segment encompassed the initial three stages (I, II, and III), the second segment corresponded to the fourth stage (IV), and the third segment pertained to the fifth stage (V). Following the variable importance in projection (VIP) > 1 criterion, a total of 30 key differential VOCs were identified across the five stages, predominantly comprising ester compounds, which significantly influenced the aroma profiles of R. roxburghii fruit. By integrating the VIP > 1 and ROAV > 1 criteria, 21 differential VOCs were further identified as key contributors to the aroma changes in R. roxburghii fruit during the ripening process. This study provided data on the changes in quality and aroma of R. roxburghii fruit during ripening and laid the foundation for the investigation of the mechanism of compound accumulation during ripening.

In this paper, a total of 22 bacterial isolates capable of fixing nitrogen and/or solubilizing phosphorus were inoculated, and mixed incubated in 15 liquid media. The isolates were obtained from soil with selective media, and not purified. After grown for 48 hours, the mixed cultures were continuously inoculated to the same media, and then incubated under the same conditions. The procedures were repeated for 12 times, and 15 stable bacterial mixtures (SBM) were obtained. Each SBM was purified, which contained two or three bacterial species. Agar plate bacteriostasis test showed that 6 mixed cultures of the SBM exhibited significant inhibition effects to one or more plant pathogens of Verticillium dahliae, Rhizoctonia solani, and Pseudomonas syringae. It was found that C7 and C15 were the two SBM with most obvious antibiological effect. SMB C15 had the ability of nitrogen fixation, and C4, C5 C7, C9, C14 and C15 showed the ability of phosphorus solubilization. These results suggested a possible approach to develop stable, synergistic, and multi-functional antibiological agents.