Strawberries is a fruit rich in various nutrients. Their thin skin structure and high respiratory activity make them susceptible to microbial contamination and rapid spoilage. Traditional preservation techniques still have limitations. Therefore, this study aims to investigate the effect of plasma-processed air (PPA) on strawberry preservation.

The efficacy of plasma-processed air generated via sliding arc discharge, with treatment times of 15 s, 30 s, and 60 s, was compared to untreated controls in terms of microbial suppression and quality preservation of fresh strawberries during cold storage.

PPA treatment significantly reduced surface microbial colonies, with a 60 s exposure achieving the lowest colony count (1.18 log colony-forming units (CFU)/g), representing approximately a 95% reduction compared to control (2.49 log CFU/g). While PPA exposure maintained nutritional parameters (total soluble solids (TSS), titratable acid (TA), pH, ascorbic acid (ASA)) at levels not significantly different from those of the untreated fruit (p > 0.05), PPA exposure effectively mitigated quality deterioration. PPA-treated strawberries were firmer, showed better color retention and less weight loss, maintained cell membrane integrity, and had lower ethylene production (p < 0.05). Notably, shelf-life extension was dose-dependent, reaching 15, 18, and 16 days at 4 °C for the treated strawberries (15 s, 30 s, and 60 s treatments, respectively) compared to 9 days for the untreated control fruit.

PPA can effectively extend strawberry shelf-life by maintaining fruit quality and inactivating microorganisms. Furthermore, this continuous industrialized green treatment technology could ultimately be used as a standard and applied linearly during the cold chain transportation of fresh produce.

This study investigated the contamination levels of phthalates (PAEs) in Baijiu (Chinese liquor) from Sichuan Province, China, and assessed the associated dietary exposure and health risks for the local adult population.

Commonly consumed Baijiu products were collected from Sichuan Province. PAEs were analyzed using gas chromatography-mass spectrometry (GC-MS). Daily dietary exposure was estimated by combining the measured PAE concentrations with local Baijiu consumption data obtained from the China Nutrition and Health Surveillance in 2022 (CNHS 2022).

5 PAEs were detected in these samples. Among these PAEs-positive samples, the detection rates were as follows: primarily di-n-butyl phthalate (DBP) (detection rate 75.69%), diisobutyl phthalate (DIBP) (40.33%), dimethyl phthalate (DMP) (20.44%), di-(2-ethyl) phthalate (DEHP) (11.05%), and butyl benzyl phthalate (BBP) (8.29%). DBP showed the highest mean concentrations of 0.44 mg kg^-1. The cumulative exposure from Baijiu alone was significantly below the safety threshold (hazard index, HI <1). And a risk assessment based on relative potency factors (RPFs) further indicated that the cumulative exposures (mean 0.315 μg kg^-1 bw d^-1, P95 1.904 μg kg^-1 bw d^-1) were well below the group-tolerable daily intake (TDI) of 50 μg kg^-1 bw d^-1. However, after proportionally adjusting the group-TDI based on Baijiu’s estimated contribution (2.16%) to total dietary PAE exposure, a Baijiu-specific adjusted limit of 1.08 μg kg^-1 bw d^-1 was derived. Compared to this stricter limit, the mean exposure from Baijiu (0.315 μg kg^-1 bw d^-1) remained within the safe range, whereas the P95 exposure (1.904 μg kg^-1 bw d^-1) exceeded it by 76.63%, indicating a potential risk for high-consumption individuals.

In summary, PAE exposure via Baijiu is low-risk for most but concerning for high consumers. This highlights the need for enhanced monitoring, stricter controls on DBP, and promoting moderate intake.

Sushi is a popular Japanese dish made from acidified cooked rice, seafood, and other ingredients. In this study we aimed to assess the microbiological quality of sushi products collected at retail level in Switzerland for the presence of Bacillus (B.) cereus group members, extended-spectrum β-lactamase (ESBL)-producing Enterobacterales and Vibrio spp.

Between January and February 2024, a total of 52 sushi products were randomly collected from five different retail stores and from one restaurant. The collection included boxes of assorted sushi and various sushi snacks from 13 different brands. The products were produced for the most part in Switzerland, Poland, and Germany.

In a quantitative analysis, one out of 52 products (2%) tested positive for B. cereus group members, with a colony count of 100 CFU/g. After enrichment, B. cereus group members were isolated from six (11%) of the products. Five products (10%) tested positive for ESBL-producing Enterobacterales. All ESBL-producers were Serratia fonticola which harbor a chromosomally encoded fonA ESBL gene. Vibrio spp. were not detected in any of the 52 products.

This study attests to a good microbiological quality of the collected samples with regard to the tested parameters.