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There is no unified global standard for regulations and supervisions of food cultures and the safety evaluation of strains based on the pathogenicity， toxin-producing characteristics and drug resistance， as well as t...

ObjectiveTo explore the current application status and identify critical challenges of food additives in prepared foods， and provide a reference for the healthy and sustainable development of this industry.MethodsTo sy...

ObjectiveTo investigate and analyze the epidemiological characteristics of an outbreak of foodborne disease in school K， explore key procedures and response measures for on-site management of such outbreaks， and to p...

Pyrrolizidine alkaloids （PAs） are a class of naturally occurring toxic compounds widely distributed in plants， primarily transmitted and bioaccumulated through the food chain. They have been detected in various foo...

ObjectiveTo develop a rapid method for the screening and identification of foodborne （C. perfringens） isolates using multiple nucleic acid detection system combined with matrix assisted laser desorpt ionionization ti...