光谱无损检测技术在农产品产地溯源中的研究进展

实现农产品产地溯源的无损检测,是建立农产品质量安全追溯体系的重要途径,也是保障食品安全质量、维护消费者合法权益的有效手段。相比于传统的检测方法,无损检测技术因其能实现不破坏被检样品的同时获取内外部有效信息的优点而被广泛应用于食品的产地溯源领域。本文主要概述了近红外光谱、高光谱成像、拉曼光谱三种光谱检测技术的原理及其在不同种类可食用农产品产地溯源中的最新应用现状,得出各光谱检测技术在农产品产地鉴别方面具有一定的可行性,同时对未来的研究方向作了展望,以期为农产品产地溯源的无损检测技术体系研究提供理论参考。     

Recent Applications of Spectroscopic and Hyperspectral Imaging Techniques with Chemometric Analysis for Rapid Inspection of Microbial Spoilage in Muscle Foods

Muscle food is one of the most perishable food products because of its vulnerability to microbial spoilage, which can result in critical food safety problems. Traditional techniques for detection and evaluation of microbial spoilage in muscle foods are tedious, laborious, destructive, and time‐consuming. In recent years, spectroscopic and imaging technologies have shown great potentials for the assessment of food quality and safety due to their nondestructive, noninvasive, cost‐effective, and rapid responsive nature. This review focuses on the applications of several valuable spectroscopic techniques including visible and near‐infrared spectroscopy, Fourier transform infrared spectroscopy, fluorescence spectroscopy, Raman spectroscopy, and hyperspectral imaging for the rapid and nondestructive detection of microbial spoilage in common muscle foods such as meat, poultry, fish, and related products. Combined with chemometric analysis, such as spectral preprocessing and modeling methods, these potential technologies have been successfully developed for the determination of total viable count, aerobic plate count, Enterobacteriaceae, Pseudomonas, Escherichia coli, and lactic acid bacteria loads in muscle foods. Moreover, the advantages and disadvantages of these techniques are discussed and some perspectives about future trends are also presented.     

Quality analysis,classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments

Nowadays, near-infrared spectroscopy (NIR) has become one of the most efficient and advanced techniques for analysis of food products. Many relevant researches have been conducted in this regard. However, no reviews about the applications of NIR for liquid food analysis are reported. Therefore, this review summarizes the recent research developments of NIR technology in the field of liquid foods, focusing on the detection of quality attributes of various liquid foods, including alcoholic beverages (red wines, rice wines, and beer), nonalcoholic beverages (juice, fruit vinegars, coffee beverages, and cola beverages), dairy products (milk and yogurt), and oils (vegetable, camellia, peanut, and virgin olive oils and frying oil). In addition, the classification and authentication detection of adulteration are also covered. It is hoped that the current paper can serve as a reference source for the future liquid food analysis by NIR techniques.     

高光谱成像在食品质量评估方面的研究进展与应用(一)

近年来频发的国内食品质量与安全问题受到全社会的高度重视。因此,需要采用现代化检测技术快速、准确获取食品品质和安全信息。高光谱成像技术是一项将光谱与成像科学相结合的光学分析技术。通过同时获取食品的光谱和空间图像信息,高光谱成像技术能够快速、无损获取食品的品质信息及其空间分布,从而实现食品内外部品质信息的全方位检测,因此在食品安全检测应用领域具有巨大潜力。本文介绍了高光谱成像技术的基本原理,并综述了其在肉类品质检验方面的研究进展。     

A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging

Food product safety is a public health concern. Most of the food safety analytical and detection methods are expensive, labor intensive, and time consuming. A safe, rapid, reliable, and nondestructive detection method is needed to assure consumers that food products are safe to consume. Terahertz (THz) radiation, which has properties of both microwave and infrared, can penetrate and interact with many commonly used materials. Owing to the technological developments in sources and detectors, THz spectroscopic imaging has transitioned from a laboratory‐scale technique into a versatile imaging tool with many practical applications. In recent years, THz imaging has been shown to have great potential as an emerging nondestructive tool for food inspection. THz spectroscopy provides qualitative and quantitative information about food samples. The main applications of THz in food industries include detection of moisture, foreign bodies, inspection, and quality control. Other applications of THz technology in the food industry include detection of harmful compounds, antibiotics, and microorganisms. THz spectroscopy is a great tool for characterization of carbohydrates, amino acids, fatty acids, and vitamins. Despite its potential applications, THz technology has some limitations, such as limited penetration, scattering effect, limited sensitivity, and low limit of detection. THz technology is still expensive, and there is no available THz database library for food compounds. The scanning speed needs to be improved in the future generations of THz systems. Although many technological aspects need to be improved, THz technology has already been established in the food industry as a powerful tool with great detection and quantification ability. This paper reviews various applications of THz spectroscopy and imaging in the food industry.     

Systematic Review of Methods to Determine the Cost‐Effectiveness of Monitoring Plans for Chemical and Biological Hazards in the Life Sciences

This study reviews the methods used to determine the cost‐effectiveness of monitoring plans for hazards in animals (diseases), plants (pests), soil, water, food, and animal feed, and assesses their applicability to food safety hazards. The review describes the strengths and weaknesses of each method, provides examples of different applications, and concludes with comments about their applicability to food safety. A systematic literature search identified publications assessing the cost‐effectiveness of monitoring plans in the life sciences. Publications were classified into 4 groups depending on their subject: food safety, environmental hazards, animal diseases, or pests. Publications were reviewed according to the type of model and input data used, and the types of costs included. Three types of models were used: statistical models, simulation models, and optimization models. Input data were either experimental, historical, or simulated data. Publications differed according to the costs included. More than half the publications only included monitoring costs, whereas other publications included monitoring and management costs, or all costs and benefits. Only a few publications were found in the food safety category and all were relatively recent studies. This suggests that cost‐effectiveness analysis of monitoring strategies in food safety is just starting and more research is needed to improve the cost‐effectiveness of monitoring hazards in foods.     

光谱检测技术在食品安全检测中的应用

随着社会对食品安全问题的越发关注,食品安全检测技术的市场初见扩大和成熟,要求食品安全检测更为准确、广泛、快速。光谱检测技术以无损高效的优势在食品安全检测领域应用逐渐增多,其中近红外光谱检测技术、拉曼光谱检测技术、高光谱成像检测技术、X射线检测技术、荧光光谱检测技术以及太赫兹波谱检测技术尤为突出。因为产生原理和特性的不同,以上几种光谱检测技术在不同的食品安全检测领域有不同的应用,且适用范围受穿透性、准确度、检测速度、对有机物的分辨能力等性能影响。本文阐述了以上几种光谱检测技术的产生原理和特点,对当前国内外研究成果进行了总结,并对光谱检测技术在食品安全领域的应用做出展望。     

食品组学技术在食品真伪鉴别和溯源方面应用进展

食品真伪鉴别和溯源技术是保障食品安全的重要手段。食品鉴别和溯源技术是对食品的真伪、产地和来源等相关信息进行分析及追溯,在食品质量与安全领域中占据强有力的地位。随着食品掺假频发、掺假手段多样,传统检测方法已不能满足食品的质量与安全管理要求,因此亟须发展新型快速准确的食品鉴别和溯源技术。食品组学是近年新兴的采用基因组学、转录组学、蛋白质组学及代谢组学等组学技术系统研究食品的营养与安全的一类技术,因其强大的物质鉴定功能,可以为食品鉴别和溯源提供科学依据和技术支撑。本文对食品组学技术在食品真伪鉴别和溯源方面的应用进展进行了综述,并对未来食品组学技术的发展趋势进行了展望,以期为食品质量与安全控制提供技术参考,保障人民身体健康和生活质量。     

Applications of Near-infrared Spectroscopy in Food Safety Evaluation and Control: A Review of Recent Research Advances

Food safety is a critical public concern, and has drawn great attention in society. Consequently, developments of rapid, robust, and accurate methods and techniques for food safety evaluation and control are required. As a nondestructive and convenient tool, near-infrared spectroscopy (NIRS) has been widely shown to be a promising technique for food safety inspection and control due to its huge advantages of speed, noninvasive measurement, ease of use, and minimal sample preparation requirement. This review presents the fundamentals of NIRS and focuses on recent advances in its applications, during the last 10 years of food safety control, in meat, fish and fishery products, edible oils, milk and dairy products, grains and grain products, fruits and vegetables, and others. Based upon these applications, it can be demonstrated that NIRS, combined with chemometric methods, is a powerful tool for food safety surveillance and for the elimination of the occurrence of food safety problems. Some disadvantages that need to be solved or investigated with regard to the further development of NIRS are also discussed.     

近红外光谱技术在食品微生物检测中的应用

食品微生物受环境和时间的影响等因素产生变化,幵且检测周期长,导致关系食品质量安全的微生物检测数据不能相对真实地反映食品微生物情况。近些年,近红外检测技术因其高效、无损、快捷特点,在食品微生物检测领域越来越受到重视。文章综述了近红外检测技术的原理、特点和检测过程,以及食品中产毒真菌、食源性致病菌和食品腐败菌等检测斱面的应用,以期为近红外检测技术在食品微生物检测中的应用研究提供参考,促迚食品微生物检测采用近红外迚行在线快速检测。     

基于区块链技术的食品安全溯源体系应用与研究进展

我国是农业大国,食品安全问题一直以来都是人民群众和政府重点关注的问题。由于近几年食品安全问题事件频发,不仅造成了严重的信任危机,而且对人们的身体健康也造成了极大的威胁。在传统的溯源体系中,信息仍然存在不准确、不透明、不安全等问题,而区块链具有防止篡改、全过程可追溯、去中心化分布式存储等特点。将区块链技术与溯源技术相结合可以更好地的解决传统溯源体系中的问题,能够实现真正意义上的溯源,切实保障了供应链上全体成员以及广大人民群众的权益。本文将介绍了区块链技术,梳理总结近些年基于区块链的食品安全溯源体系的研究与应用并进行总结,有效的说明了构建基于区块链溯源体系时的着眼点,对于区块链溯源体系的推广有着重要作用。     

食品追溯系统实施效力评价的国际经验借鉴

建立食品追溯系统是迅速确定问题源头、保障食品安全的重要手段,已成为全球发展的必然趋势,而如何 保证食品追溯系统运行的有效性,提高食品供应链的追溯效率,也将成为重点研究课题。本文对美国食品药品监督 管理局2012年底公布的关于提高食品供应链中追溯能力的项目报告进行了剖析,通过对试点食品进行模拟追溯过程 的阐述,总结了此项项目中使用的研究方法和研究结果对我国的借鉴之处,为我国将来进行食品追溯系统的效力评 价工作提供理论和实践参考。     

抗生物被膜材料在食品微生物安全领域的应用研究进展

生物被膜的形成给食品安全造成了巨大的影响,严重威胁到人们的身体健康,是全球公认的食品安全危害之一。抗生物被膜材料具有降低微生物危害、减少食品生产及加工过程中交叉污染等优点,已逐渐应用于食品微生物安全领域。基于此,本文首先概述了抗生物被膜材料的定义及制备方法,根据活性物质的种类对抗生物被膜材料进行了详细的分类,并进一步描述了抗生物被膜材料在食品工业的应用现状,最后对抗被膜材料的未来发展进行了展望。本文可为抗生物被膜材料的进一步研究提供理论参考,以促进此类材料在食品微生物安全领域的应用,并为保障食品安全与人类健康提供有效的技术策略。     

Principles of Hyperspectral Microscope Imaging Techniques and Their Applications in Food Quality and Safety Detection: A Review

Hyperspectral imaging (HSI) techniques play an important role in the food industry for providing rapid, nondestructive, and chemical‐free detection method, whereas a microscope can provide detailed information about the microstructure of a food item. As an emerging imaging spectroscopy technique, hyperspectral microscope imaging (HMI) technique combines the advantages of HSI with microscopic imaging and has been gradually applied in the food industry. This review introduces the principles of different kinds of HMI techniques, such as fluorescence HMI, visible/near‐infrared HMI, Raman HMI, and infrared HMI. Moreover, detailed applications of HMI techniques are summarized, including evaluation of structures of nutrients, and detection of microorganisms and residues. On the other hand, some challenges and future trends in the applications of these techniques are also discussed. It is concluded that by integrating HSI with microscopy, HMI can not only provide both spectral and spatial information about food substances but also provide their chemical information at the molecular or cellular level. Therefore, HMI techniques have great potentials in nondestructive evaluation of structures of nutrients, and detection of microorganisms and residues for the food industry.     

区块链在我国出口食品溯源的应用探索研究

食品安全关系国计民生。近年来食品安全问题频发,加强出口食品安全监管特别是加强溯源体系建设愈发重要。本文首先对区块链技术的概念、特点和应用情况进行分析,结合出口食品溯源现状,对追踪信息及程序烦琐、信息易篡改易造假及缺乏统一平台进行有效监管等目前存在的问题进行研究,通过论证区块链技术在食品追溯应用的技术可行性及现实应用成功实例,足以证明以区块链技术为基础来构建出口食品溯源监管体系完全可行,最后提出相关应用探索方案,建立海关、地方监管部门、种养殖户、生产加工企业、消费者等各方参与,由国内生产源头到国外分销的出口食品全链条质量安全溯源体系,以期对提高我国出口食品质量和完善我国出口食品安全溯源管理体系建设提供一定参考。     

Recent Advances in De‐Noising Methods and Their Applications in Hyperspectral Image Processing for the Food Industry

There is great interest in developing hyperspectral imaging (HSI) techniques for rapid and nondestructive inspection of food quality, safety, and authenticity. In recent years, image quality has been constantly improved through advances in instrumentation, particularly in more powerful detectors. Nevertheless, pretreatment of data by de‐noising is a necessary step to insure clean HSI datasets for further analysis. This review first introduces the typical and commonly used de‐noising methods in HSI that correct for undesirable variations and remove noisy variables. Their advantages, disadvantages, and implementation are also discussed by giving examples of recent applications in the food industry. Finally, some advice is given for selecting the de‐noising methods that are best suited for a particular application. This review offers an overview of the most frequently applied methods and the latest progress made in HSI de‐noising in food applications. It provides systematic insight into future trends for generating high‐accuracy predictions regarding food safety and quality.     

Near infrared hyperspectral imaging in quality and safety evaluation of cereals

The requirements of cereal research, as well as grading and evaluation of food products, have encouraged the development of nondestructive, rapid, and accurate analytical techniques to evaluate grain quality and safety. NIR hyperspectral imaging integrates spectroscopy and imaging techniques in one analytical system, allowing direct identification of chemical components and their distribution within the sample. It is a promising technique that may be implemented on-line, enabling the cereal industry to move away from subjective, manual classification and measuring methods. NIR hyperspectral imaging has gained popularity for rapidly acquiring information to enable the quantification, identification or differentiation of a variety of cereal properties. The technique can potentially replace multiple conventional chemical, microbial or physical tests with a single, automated image acquisition. Individual kernels can be analyzed nondestructively, enabling one to follow changes in the same kernel over time (e.g. fungal development). Although NIR hyperspectral imaging has not been extensively implemented in industry, it shows great potential for the development of an evaluation system to assess cereal grains, especially regarding variety discrimination and grading/classification properties. This review outlines the theory and principles of NIR hyperspectral imaging, and focuses specifically on its application in cereal science research and industry.     

Emerging nondestructive approaches for meat quality and safety evaluation—A review

Meat is one of the most consumed agro-products because it contains proteins, minerals, and essential vitamins, all of which play critical roles in the human diet and health. Meat is a perishable food product because of its high moisture content, and as such there are concerns about its quality, stability, and safety. There are two widely used methods for monitoring meat quality attributes: subjective sensory evaluation and chemical/instrumentation tests. However, these methods are labor-intensive, time-consuming, and destructive. To overcome the shortfalls of these conventional approaches, several researchers have developed fast and nondestructive techniques. Recently, electronic nose (e-nose), computer vision (CV), spectroscopy, hyperspectral imaging (HSI), and multispectral imaging (MSI) technologies have been explored as nondestructive methods in meat quality and safety evaluation. However, most of the studies on the application of these novel technologies are still in the preliminary stages and are carried out in isolation, often without comprehensive information on the most suitable approach. This lack of cohesive information on the strength and shortcomings of each technique could impact their application and commercialization for the detection of important meat attributes such as pH, marbling, or microbial spoilage. Here, we provide a comprehensive review of recent nondestructive technologies (e-nose, CV, spectroscopy, HSI, and MSI), as well as their applications and limitations in the detection and evaluation of meat quality and safety issues, such as contamination, adulteration, and quality classification. A discussion is also included on the challenges and future outlooks of the respective technologies and their various applications.     

The role of smart packaging system in food supply chain

Food supply chain is a rapidly growing integrated sector and covers all the aspects from farm to fork, including manufacturing, packaging, distribution, storing, as well as further processing or cooking for consumption. Along this chain, smart packaging could impact the quality, safety, and sustainability of food. Packaging systems have evolved to be smarter with integration of emerging electronics and wireless communication and cloud data solutions. Although there are many factors causing the loss and waste issues for foods throughout the whole supply chain of food and there have been several articles showing the recent advances and breakthroughs in developing smart packaging systems, this review integrates these conceptual frameworks and technological applications and focuses on how innovative smart packaging solutions are beneficial to the overall quality and safety of food supply by enhancing product traceability and reducing the amount of food loss and waste. We start by introducing the concept of the management for the integrated food supply chain, which is critical in tactical and operational components that can enhance product traceability within the entire chain. Then we highlight the impact of smart packaging in reducing food loss and waste. We summarize the basic information of the common printing techniques for smart packaging system (sensor and indicator). Then, we discuss the potential challenges in the manufacturing and deployment of smart packaging systems, as well as their cost-related drawbacks and further steps in food supply chain.     

Implementation of chemometrics in quality evaluation of food and beverages

Conventional methods for food quality evaluation based on chemical or microbiological analysis followed by traditional univariate statistics such as ANOVA are considered insufficient for some purposes. More sophisticated instrumental methods including spectroscopy and chromatography, in combination with multivariate analysis—chemometrics, can be used to determine food authenticity, identify adulterations or mislabeling and determine food safety. The purpose of this review is to present the current state of knowledge on the use of chemometric tools for evaluating quality of food products of animal and plant origin and beverages. The article describes applications of several multivariate techniques in food and beverages research, showing their role in adulteration detection, authentication, quality control, differentiation of samples and comparing their classification and prediction ability.