Detection of Atrazine Residue in Food Samples by a Monoclonal Antibody-based Enzyme-linked Immunosorbent Assay

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

Real-Time Anomaly Detection in Packaged Food X-Ray Images Using Supervised Learning

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.

The Fluorescence Immunochromatographic Strips for Natamycin and Its Application in Food Safety Detection

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%.

Food Safety Detection Methods Applied to National Special Rectification of Product Quality and Food Safety

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.……

A review on food oral tribology

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.