Saccharomyces boulardii as a single trigger of food protein-induced enterocolitis syndrome: Seven case reports

BACKGROUND Food protein-induced enterocolitis syndrome(FPIES)is the most serious type of non-immunoglobulin E(IgE)-mediated food allergic reaction manifesting as sepsis-like symptom,which can lead to shock.Saccharomyces boulardii(S.boulardii),a probiotic prescribed frequently in clinical settings,has been reported to trigger FPIES in an infant with soy-triggered FPIES.In this report,we describe a new clinical FPIES in which S.boulardii was the sole triggering factor of acute FPIES adverse reaction in seven healthy infants.CASE SUMMARY Seven FPIES cases triggered by only S.boulardii were gathered from 2011 to the present.None of the patients had previously experienced any allergic reaction to cow’s milk,soy,or complementary food.The age of the patients was 4-10-months old,and the symptoms of FPIES developed after ingestion of S.boulardii,which is mostly prescribed for the treatment of gastroenteritis or antibiotic-associated diarrhea.All patients experienced severe repetitive vomiting 1-3 hours after S.boulardii ingestion.Extreme lethargy,marked pallor,and cyanosis were also observed.No IgE-mediated hypersensitivity developed in any patient.Diarrhea was followed by initial intense vomiting in approximately 5-10 hours after S.boulardii ingestion,and only one case showed bloody,purulent,and foul-smelling diarrhea.The patients stabilized quickly,mostly within 6 hours.Symptoms got all improved within 24 hours after discontinuation of S.boulardii.CONCLUSION S.boulardii can be the sole trigger of acute FPIES and be prescribed cautiously even in healthy children without FPIES.

Elimination of Foodborne Pathogens in Seafoods by Irradiation： Effects on the Quality and Shelf-Life

Animal originated contamination is the main problem of public health and causes human suffering all over the world. Nowadays, radiation technology is used on foods and yielded with positive results. Gamma radiation causes damage in the structure of bacterial DNA and cell walls. This irritation can lead to decrease in bacterial growth such as spoilage and pathogenic organisms （i.e, Salmonella spp., Bacillus cereus, Listeria monocytogenes, Yersinia enterocolitica, Staphylococcus aureus, Escherichia coli O 157：H7） by this means, increased quality and shelf-life can be obtained. However, for the maintaining organoleptic and nutritional quality, it is an obligation to achive the lowest levels of doses according to chemical, physical, microbiological properties of the product. Radiation energy can lead to radiolytic products from lipids, proteins and water which are the maj or components of seafoods. Another problem in seafood industry is quality losses at the retail and distribution. Time-temperature integrations are the major factors affecting the bacterial growth and enzymatic activity on the loss of seafood quality. The purpose of this review is to summarize the available information on the elimination of some food pathogens by irradition, which emphasize the effects of gamma irradiation on the quality and shelf-life of seafoods.

Co-Treatment of EFF and 1-MCP for Enhancing the Shelf-Life and Aroma Volatile Compounds of Oriental Sweet Melons(Cucumis melo var.makuwa Makino)

Compared to other melon types, oriental sweet melon （Cucumis melo var. makuwa Makino） is quite a different species with a shorter shelf-life due to its typical climacteric behavior and thin pericarp. The purpose of this experiment is to explore the effects of co- treatment of enhanced freshness formulation （EFF） and 1-methylcyclopropene （1-MCP） on physiological changes and the content of aroma volatile compounds introduced by them of two oriental sweet melon cultivars （Yumeiren and Tianbao） during storage. The melons were stored in incubators with temperature of 15~C and a relative humidity of 85% for 24 d during which fruit quality and related physiological index were measured. Compared to the control, both treatments delayed fruit weight loss rate and kept the fruit firmness, water content and soluble solids content. Ascorbate peroxidase （APX） and phenylalanine ammonia lyase （PAL） activities showed fluctuations in treated melons, while lipoxygenase （LOX） activity （P〈0.01） and malondialdehyde （MDA） content （P〈0.05） decreased compared to control. During the early stage of storage, alcohols and aldehydes were the main volatile compounds, and esters gradually increased during storage. Of all the esters, acetic esters were the main components, followed by oxalic acid esters and other esters. The total content of aroma volatile compounds, esters, alcohols and aldehydes of co-treated melons were all higher than those of 1-MCP treated and control melons. In addition, the aroma volatile peak of co-treated melons occurred later than that of 1-MCP treated and control melons. In summary, co-treatment of EFF and 1-MCP was more beneficial than 1-MCP treatment to delay ripening and senescence, maintain fruit quality, enhance shelf-life and improve levels of aroma volatile compounds.

Chitosan Extends the Shelf-life of Filleted Tilapia (Oreochromis niloticus) During Refrigerated Storage

Shelf-life extension of aquatic products is of significant economical importance. To determine the potential effect of chitosan on the shelf-life of filleted tilapia, this study analyzed the bacterial community diversity in fresh and spoiled tilapia fillets stored at (4 ± 1)℃ and examined the antimicrobial activity of chitosan against relevant bacteria isolates. Results showed that Pseudomonas (20%) and Aeromonas (16%) were abundant in fresh tilapia fillets, whereas Pseudomonas (52%), Aeromonas (32%) and Staphylococcus (12%) were dominant in the spoiled samples. Chitosan showed wide-spectrum antibacterial activity against bacteria isolated from tilapia and 5.0 g L-1 chitosan was selected for application in preservation. We further determined the shelf-life of chitosan-treated, filleted tilapia stored at (4 ± 1)℃ based on microbiological, biochemical and sensory analyses. Results showed that the shelf-life of chitosan-treated, filleted tilapia was extended to 12 d, whereas that of untreated, control samples was 6 d. These indicate that chitosan, as a natural preservative, has great application potential in the shelf-life extension of tilapia fillets.

Sodium dehydroacetate treatment prolongs the shelf-life of'Kyoho'grape by regulating oxidative stress and DNA methylation

In this study,we tested the ability of sodium dehydroacetate(SD)to extend the shelf-life of‘Kyoho’grape.Among the different concentrations of SD tested(0,0.01,0.1 and 1.0 mmol L^(-1)),0.01 mmol L^(-1) SD was the most effective in prolonging the shelf-life of‘Kyoho’grape.Compared with the control,the weight loss rate,browning index and hydrogen peroxide(H_(2)O_(2))and malonaldehyde contents were significantly lower in the 0.01 mmol L^(-1) SD treatment,whereas the healthy berry rate,berry firmness,total soluble solids(TSS)content,ascorbic acid content and superoxide dismutase(SOD)activity were significantly higher.In addition,an analysis of‘Kyoho’grape DNA using methylation sensitive amplification polymorphism(MSAP)markers showed that the average DNA methylation level was significantly higher in the 0.01 mmol L^(-1) SD treatment than in the control.Together,these results indicate that 0.01 mmol L^(-1) SD could be used to extend the shelf-life of‘Kyoho’grape.Moreover,a strong connection between reactive oxygen species(ROS)metabolism and DNA methylation change during storage was revealed.

Effect of Packaging Conditions on Shelf-Life of Mortadella Made with Citrus Fibre Washing Water and Thyme or Rosemary Essential Oil

The “elimination” of chemical additives used in a wide variety of foods is demanded, while “natural” additives are seen as a benefit for both quality and safety. Researchers are looking for new sources of ingredients and/or additives. The aim of this work was to study the effect of 1) the addition of 5.00% citrus fibre washing water (CFWW) and 0.02% rosemary essential oil (REO) or 0.02 % thyme essential oil (TEO) and 2) storage conditions on the chemical, microbe- ological and sensorial properties of mortadellas, a bologna-type sausage. CFWW + REO or CFWW + TEO samples stored in vacuum packaging showed the lowest TBA values. The resulting products were packed either in vacuum, modified atmosphere or air pouches and stored for 24 days. Lipid oxidation was assessed by the TBA method, while a quantitative descriptive analysis was carried out for sensory evaluation. Microbiological counts were also determined. CFWW + REO samples stored in vacuum packaging showed the lowest counts of aerobic and lactic acid bacteria. The sensory evaluation provided similar scores for CFWW + REO and CFWW + TEO samples. The lowest scores were obtained for control mortadella stored in air packaging. The addition of citrus fibre washing water and spice essential oils is a technologically viable alternative in emulsified meat products, since they improve customer acceptance and have desirable effects as regards oxidative stability and reduced microbial growth, which contributes to prolonging their shelf-life.

Sand Storage, Extending the Shelf-Life of Fresh Sweetpotato Roots for Home Consumption and Market Sales

Uni-modal rainfall pattern has long dry spell wherein sweetpotato is scarce, expensive but cheap at harvest. The crop is mostly consumed, processed or sold. Extending shelf-life of roots is crucial for Malawi and Northern Ghana as the crop has high value. Trials were conducted in the countries at the community level. In the dry season, temperature is cool in Malawi while warm in Ghana, but thru harmattan, the night is cool with low relative humidity. In Malawi, orange-fleshed sweetpotato Zondeni var., white and yellow types were assessed in three types of storage, Afghan ventilated pit store, storage in dry sand of pit-steps, and of a granary In Ghana, local moistened heap and sandbox were compared. In Malawi, weight losses were calculated relative to the quantity stored at start, it was not cumulative. At 1.5 months no significant difference was among treatments. By 3.5 months the pit-steps method emerged to be superior and continued to 6.5 months. Losses in granary were due to shriveling, in the pit-stepsdue to termites and rats, and in ventilated pit due to termites, rats and Java black rot. Sprouting was high in pit-steps, but it was simply removed and roots returned to storage. At 6.5 months, the beta-carotene of Zondeni roots was traceable. Farmers gained high price when selling them as roots were scarce. Women favored the pit-steps because it was manageable. In Ghana, the sandbox was superior to local moistened heap. Methods designed were suitable for home consumption, but will require modification for commercialization.

The impact of demographic dynamics on food consumption and its environmental outcomes:Evidence from China

With increasing population and changing demographics,food consumption has experienced a significant transition in quantity and quality.However,a dearth of knowledge remains regarding its environmental impacts and how it responds to demographic dynamics,particularly in emerging economies like China.Using the two-stage Quadratic Almost Demand System(QUAIDS)model,this study empirically examines the impact of demographic dynamics on food consumption and its environmental outcomes based on the provincial data from 2000 to 2020 in China.Under various scenarios,according to changes in demographics,we extend our analysis to project the long-term trend of food consumption and its environmental impacts,including greenhouse gas(GHG)emissions,water footprint(WF),and land appropriation(LA).The results reveal that an increase in the proportion of senior people significantly decreases the consumption of grain and livestock meat and increases the consumption of poultry,egg,and aquatic products,particularly for urban residents.Moreover,an increase in the proportion of males in the population leads to higher consumption of poultry and aquatic products.Correspondingly,in the current scenario of an increased aging population and sex ratio,it is anticipated that GHG emissions,WF,and LA are likely to decrease by 1.37,2.52,and 3.56%,respectively.More importantly,in the scenario adhering to the standards of nutritional intake according to the Dietary Guidelines for Chinese Residents in 2022,GHG emissions,WF,and LA in urban areas would increase by 12.78,20.94,and 18.32%,respectively.Our findings suggest that changing demographics should be considered when designing policies to mitigate the diet-environment-health trilemma and achieve sustainable food consumption.

Resilience effects for household food expenditure and dietary diversity in rural western China

A more resilient livelihood is increasingly recognized as an efficient way to improve vulnerable households’food security and optimize their dietary decisions.This study quantifies rural household resilience in western China,identifies the three pillars(absorptive capacity,adaptive capacity,and transformative capacity)contribution to resilience,and then establishes the estimated Resilience Capacity Index(RCI)linked with food security and dietary diversity supported by the multiple indicator multiple cause(MIMIC)model.Results show that,despite geographical heterogeneity,the RCI consistently increased from 2015 to 2021.Households with a higher RCI inheriting better capacity to deal with risk and shocks are significantly and positively correlated with increasing food expenditure and diversifying food choices.It can be because resilient households will allocate more money to food expenditure instead of saving for livelihood uncertainty.Thus,policymakers can provide more incentives for rural households to adopt more dynamic and effective risk management strategies.This,in turn,could yield positive spillover effects by preventing human capital loss associated with dietary-related chronic diseases and mortality.

Fungal Population Dynamics in Ready-to-eat Salads During a Shelf-life in Italy

The aim of this work was to investigate the fungal population dynamics in ready-to-eat bagged samples of rocket （Diplotaxis spp.）, lettuce baby leaf （Lactuca sativa L.） and ＂songino＂ （Valerianella olitoria L.） during a shelf-life, in order to evaluate the effects of the storage length and season of production on the spoilage processes. The incidence of toxigenic moulds was particularity studied in order to evaluate a potential production of mycotoxins and allergenic conidia. A total of 900 samples collected from 10 Italian trademarks were analyzed at the 2nd, 5th and 8th day after the packaging in the spring and summer. A very high number of fungi was found and a great variability of moulds and yeasts at the 1 st day of sampling was observed. Regarding to season of production, any seasonal effect on the moulds and yeasts has been observed, but the moulds detected belonged to different species in relation to season. Regarding to storage length, the yeasts and moulds did not showed significant variations during a shelf-life. In relation to vegetable species, the lettuce resulted always less contaminated with respect to other salads, and the rocket presented 1-2 Log cfu/g of increasing in the level of moulds. Regarding to fungi species, the yeasts were significantly predominant respect to moulds. Finally, the toxigenic moulds Aspergillusflavus and Penicillium italicum were found in all the types of salad in the summer, and their growth during the storage at low temperature represented a potential hazard for the mycotoxins and allergenic conidia production in these commodities.

Tb^(3+)-nucleic acid probe-based label-free and rapid detection of mercury pollution in food

Mercury is a threatening pollutant in food,herein,we developed a Tb^(3+)-nucleic acid probe-based label-free assay for mix-and-read,rapid detection of mercury pollution.The assay utilized the feature of light-up fluorescence of terbium ions(Tb^(3+))via binding with single-strand DNA.Mercury ion,Hg^(2+)induced thymine(T)-rich DNA strand to form a double-strand structure(T-Hg^(2+)-T),thus leading to fluorescence reduction.Based on the principle,Hg^(2+)can be quantified based on the fluorescence of Tb^(3+),the limit of detection was 0.0689μmol/L and the linear range was 0.1-6.0μmol/L.Due to the specificity of T-Hg^(2+)-T artificial base pair,the assay could distinguish Hg^(2+)from other metal ions.The recovery rate was ranged in 98.71%-101.34%for detecting mercury pollution in three food samples.The assay is low-cost,separation-free and mix-to-read,thus was a competitive tool for detection of mercury pollution to ensure food safety.

Repositioning fertilizer manufacturing subsidies for improving food security and reducing greenhouse gas emissions in China

China removed fertilizer manufacturing subsidies from 2015 to 2018 to bolster market-oriented reforms and foster environmentally sustainable practices.However,the impact of this policy reform on food security and the environment remains inadequately evaluated.Moreover,although green and low-carbon technologies offer environmental advantages,their widespread adoption is hindered by prohibitively high costs.This study analyzes the impact of removing fertilizer manufacturing subsidies and explores the potential feasibility of redirecting fertilizer manufacturing subsidies to invest in the diffusion of these technologies.Utilizing the China Agricultural University Agri-food Systems model,we analyzed the potential for achieving mutually beneficial outcomes regarding food security and environmental sustainability.The findings indicate that removing fertilizer manufacturing subsidies has reduced greenhouse gas(GHG)emissions from agricultural activities by 3.88 million metric tons,with minimal impact on food production.Redirecting fertilizer manufacturing subsidies to invest in green and low-carbon technologies,including slow and controlled-release fertilizer,organic-inorganic compound fertilizers,and machine deep placement of fertilizer,emerges as a strategy to concurrently curtail GHG emissions,ensure food security,and secure robust economic returns.Finally,we propose a comprehensive set of government interventions,including subsidies,field guidance,and improved extension systems,to promote the widespread adoption of these technologies.

Women’s empowerment and food consumption:Evidence from female-headed households in Tanzania

Despite the growing recognition of women’s increasing role in the household and corresponding empowerment programs in sub-Saharan Africa,intensive research on the relationship between women’s influence and household food consumption is minimal.Using the most recent(2017-2018)national household survey data from Tanzania,this study examined the influence of women’s empowerment on household food consumption.First,we compared the monthly consumption of eight food categories between female-headed households(FHHs)and male-headed households(MHHs)using both descriptive statistics and the propensity score matching(PSM)method.Furthermore,we adopted the two-stage Linear Expenditure System and Almost Ideal Demand System model(LES-AIDS)to estimate income and price elasticities for the two household types.The results show that FHHs consume bread and cereals,fish,oils and fats,vegetables,and confectionery(sugar,jam,honey,chocolate,etc.)more than MHHs.Moreover,FHHs have a significantly higher income elasticity of demand for all food groups than MHHs.They are also more price elastic than MHHs in meat,fish,oils,fats,sugar,jam,honey,chocolate,etc.

Immunoglobulin G-mediated food intolerance and metabolic syndrome influence the occurrence of reflux esophagitis in Helicobacter pylori-infected patients

BACKGROUND Reflux esophagitis has an increasing prevalence and complex and diverse symptoms.Identifying its risk factors is crucial to understanding the etiology,prevention,and management of the disease.The occurrence of reflux esophagitis may be associated with food reactions,Helicobacter pylori(H.pylori)infection,and metabolic syndromes.AIM To investigate the risk factors for reflux esophagitis and analyze the effects of immunoglobulin(Ig)G-mediated food intolerance,H.pylori infection,and metabolic syndrome on reflux esophagitis.METHODS Outpatients attending the Second Medical Center of the PLA General Hospital between 2017 and 2021 were retrospectively enrolled.The patients’basic information,test results,gastroscopy results,H.pylori test results,and IgG-mediated food intolerance results were collected.Multivariate logistic regression analysis was used to analyze risk factors for reflux esophagitis.Statistical mediation analysis was used to evaluate the effects of IgG-mediated food intolerance and metabolic syndrome on H.pylori infection affecting reflux esophagitis.RESULTS A total of 7954 outpatients were included;the prevalence of reflux esophagitis,IgG-mediated food intolerance,H.pylori infection,and metabolic syndrome were 20.84%,61.77%,35.91%,and 60.15%,respectively.Multivariate analysis showed that the independent risk factors for reflux esophagitis included IgG-mediated food intolerance(OR=1.688,95%CI:1.497-1.903,P<0.00001)and metabolic syndrome(OR=1.165,95%CI:1.030-1.317,P=0.01484),and the independent protective factor for reflux esophagitis was H.pylori infection(OR=0.400,95%CI:0.351-0.456,P<0.00001).IgG-mediated food intolerance had a partially positive mediating effect on H.pylori infection as it was associated with reduced occurrence of reflux esophagitis(P=0.0200).Metabolic syndrome had a partially negative mediating effect on H.pylori infection and reduced the occurrence of reflux esophagitis(P=0.0220).CONCLUSION Patients with IgG-mediated food intolerance and metabolic syndrome were at higher risk of developing reflux esophagitis,while patients with H.pylori infection were at lower risk.IgG-mediated food intolerance reduced the risk of reflux esophagitis pathogenesis in patients with H.pylori infection;however,metabolic syndrome increased the risk of patients with H.pylori infection developing reflux esophagitis.

Edible Coating for Shelf-Life Extension of Fresh Banana Fruit Based on Gamma Irradiated Plasticized Poly(vinyl alcohol)/Carboxymethyl Cellulose/Tannin Composites

The interest in the development of edible and biodegradable films has increased because it is every day more evident that non-degradable materials are doing much damage to the environment. Blends based on different ratios of plasticized poly(vinyl alcohol) (PVA), carboxymethyl cellulose (CMC) and Tannin compound were prepared by solution casting in the form of thin films. Then the blend films were exposed to different doses of gamma radiation. First, the effect of gamma irradiation and the Tannin compound, as an antimicrobial agent, on the thermal and mechanical properties was investigated. As an application in the field of the prolongation of food preservation lifetime, banana fruits were coated with solutions of gamma irradiated PVA/CMC blends in the presence of Tannin. The results showed that the gamma irradiation improved the thermal properties, which provides suitable materials based on natural biodegradable polymers for food preservation withstanding the temperature and stresses.

New food sources and production systems:a comparison of international regulations and China’s advancements in novel foods with synthetic biology

The global shift towards sustainable food systems has sparked innovations in food sources and production systems,including cell-based meat,plant-based food products,precision fermentation,and 3D food printing.These advancements pose regulatory challenges and opportunities,with China emerging as a critical player in adopting and regulating new food technologies.This review explores the international landscape of new food sources and production systems(NFPS),focusing on China’s role and regulatory approaches compared to global practices.Through this comparative analysis,we aim to contribute to the ongoing dialogue on food safety regulation,offering insights and recommendations for policymakers,industry stakeholders,and researchers engaged in the global food system’s evolution.This comprehensive overview underscores the dynamic nature of regulatory frameworks governing NFPS,highlighting the international efforts to ensure food safety,consumer protection,and the sustainable evolution of the food industry.

Food nutrition and toxicology targeting on specific organs in the era of single-cell sequencing

Due to the complex natures of dietary food components,it is difficult to elucidate how the compounds affect host health.Dietary food often selectively presents its mechanism of action on different cell types,and participates in the modulation of targeted cells and their microenvironments within organs.However,the limitations of traditional in vitro assays or in vivo animal experiments cannot comprehensively examine cellular heterogeneity and the tissue-biased influences.Single-cell RNA sequencing(sc RNA-seq)has emerged as an indispensable methodology to decompose tissues into different cell types for the demonstration of transcriptional profiles of individual cells.Sc RNA-seq applications has been summarized on three typical organs(brain,liver,kidney),and two representative immune-and tumor related health problems.The everincreasing role of sc RNA-seq in dietary food research with further improvement can provide sub-cellular information and the coupling between other cellular modalities.In this review,we propose utilizing sc RNAseq to more effectively capture the subtle and complex effects of food chemicals,and how they may lead to health problems at single-cell resolution.This novel technique will be valuable to elucidate the underlying mechanism of both the health benefits of food nutrients and the detrimental consequences food toxicants at the cellular level.

Physico-Chemical and Nutritional Properties of a Food Broth Based on Nere (Parkia biglobosa)

Purpose: Diet and eating habits are major risk factors for the health and the development of disease, such as, for example, metabolic disorder leading to cardiovascular pathology and cancer, decreased immunity exposing to infections. This study of the physico-chemical and nutritional properties of a soumara-based food broth was carried out with the aim of promoting the consumption of organic broth made from nere seeds (soumara). That is to alleviate certain metabolic diseases, which is a matter of food safety, and also to limit the risk for the health about the consumption of some cooking stocks on the market. Methods: Several natural ingredients such as nere seeds (soumara), ginger, black pepper, parsley and garlic were used to create a nere-based stock. All these ingredients were freeze-dried and the powder obtained was used to make the broth, regarding their physical and chemical properties. Results: The broth had a good protein content of 17.41 ± 0.367 g/100g, a lipid content of 16.80 ± 0.08 g/100g and a fiber content of 8.66 ± 0.04 g/100g. In terms of nutritional values, the broth showed good levels of calcium 184.21 ± 0.09 mg/100g, potassium 50.04 ± 1.45 mg/100g and iron and zinc. In terms of antioxidant activity, the broth also showed good antioxidant activity. Conclusion: Regarding the properties of our food broth, whose composition is based on natural ingredients, could be recommended for consumption and, its properties, could play an important role in preventing and combating certain metabolic diseases.

Food Study of Ceramic Objects from Artisanal Pottery in the City of Katiola in Côte d’Ivoire

In Côte d’Ivoire, there is no regulation regarding the use of traditional ceramics in food. However, their possible impact on human health is not known. Two types of tests must be carried out to study container/content interactions in order to ensure a possible migration of ceramic constituents towards food. The aptitude test of food contact with traditional ceramics intended to come into contact with foodstuffs which determines lead, cadmium, cobalt, arsenic and aluminum release. The migration tests with traditional ceramic food simulants under contact time and temperature conditions are as close as possible to reality. In the aptitude tests of food contact, the utensils comply with French and European regulations concerning the migration of aluminum, cadmium and lead, except that of cobalt. In migration tests with food simulants, the ceramics presented different results. All utensils can be used without danger, except the plates.

Does Green Food Certification promote agri-food export quality?Evidence from China

The construction of a food certification system plays a vital role in upgrading export quality, which previous studies have largely overlooked. We match China's industry-level data of Green Food Certification with its HS6-digit export data of agri-food products to quantify the impact of Green Food Certification on export quality. We identify the significant and positive effect of Green Food Certification on export quality. The 2SLS estimation based on instrumental variables and a range of robustness checks confirm the validity and robustness of the benchmark conclusions. Further analysis discloses that Green Food Certification improves export quality by raising agricultural production efficiency and brand premiums. Heterogeneity analysis shows that the effect of Green Food Certification varies across regions, notably improving the quality of agri-food products exported to developed regions and regions with high levels of import supervision. Furthermore, among various product types, Green Food Certification significantly improves the export quality of primary products and products vulnerable to non-tariff measures. The above findings could guide the future development of agri-food quality certification systems, potentially leading to a transformation and promotion of the agri-food trade.