At present, food safety has evolved from a traditional public health management issue into a modern risk characterized by high uncertainty, systemic nature, and global reach. It directly endangers the health and lives of the general public, posing a severe challenge to public safety and social stability. The criminal law protection system is the ultimate means of social defense, and its sophistication directly reflects the ability of a country to govern systemic risks and the level of law civilization. This paper, grounded in the risk society theory, systematically traces the evolution of China’s criminal law safeguards for food safety from inception to refinement revealing the underlying paradigm shift in criminal policy from post-incident retribution to risk prevention. Through a comparative legal lens, it examines the diverse approaches of major civil law and common law jurisdiction in risk allocation, liability principles, and sentencing configurations. This article critically examines the institutional achievements of the current system in tightening the criminal network, diversifying protected interests, strengthening deterrent penalties, and enhancing coordination between administrative and criminal enforcement. Moreover, it deeply analyzes the system’s structural challenges, including misaligned legislative values, imbalanced penal structure and function, regulatory blind spots, and inefficient administrative-criminal enforcement mechanisms. Building on this foundation and integrating theories of risk allocation justice and positive general prevention, this paper proposes classifying food safety crimes under crimes against public security, establishing a diversified penal system centered on qualifying penalties and multiple-fine penalties, expanding the scope of criminalization including negligent dangerous offenses and possession-based crimes, and optimizing the coordination mechanism between criminal and administrative enforcement through digital empowerment and public interest orientation. These systematic and forward-looking improvement pathways aim to provide robust intellectual support and feasible solutions for constructing a more scientific, rigorous, and efficient criminal law governance system for food safety within the context of a risk society.
To investigate the mechanism by which swelling treatment improves the quality of boneless chicken feet,this study systematically analyzed the dynamic changes in collagen content and structure during swelling.The physicochemical properties and texture of chicken feet were analyzed after swelling and marination.Collagen was extracted at different swelling ratios(0%-50%)using an acid-enzyme combination method,and its structure was characterized by scanning electron microscopy(SEM),ultraviolet(UV),Fourier transform infrared spectroscopy(FTIR),circular dichroism(CD),and lowfield nuclear magnetic resonance(LF-NMR)spectroscopy.The results showed that after swelling and marination,the moisture content and L* value of chicken feet increased initially and then decreased,while the centrifugal loss increased significantly.The shear force,hardness,and chewiness decreased significantly,whereas the springiness increased notably(P<0.05).Swelling treatment(at 30℃and pH 3.2 for 6 h)significantly decreased the content of total collagen and insoluble collagen,while increasing the content and solubility of soluble collagen(P<0.01).SEM revealed that the fibrous network changed from a dense structure to a loose,porous,denatured morphology.UV and FTIR spectra further confirmed conformational changes in collagen molecules,along with the formation of a strengthened hydrogenbond network.CD analysis showed a red shift of the negative absorption peak,indicating partial relaxation or unwinding of the triplehelix structure,which provided more binding sites for water molecules.Moreover,surface hydrophobicity peaked at a 30%swelling ratio,and LF-NMR confirmed a significant increase in water content after swelling,indicating enhanced water retention capacity.In summary,swelling treatment can simultaneously improve water absorption,water retention,and tenderness by inducing multiscale synergistic changes in collagen,such as forming a porous structure,relaxing molecular conformation,and strengthening hydrogen bonding.These findings provide a theoretical foundation for the precise optimization of processing technologies aimed at increasing the added value of boneless chicken claws products.
To investigate the changes in microbial community structure and flavor compounds during the cold air-drying of Sichuan-style sausage and to explore the correlation between them,this study employed high-throughput sequencing technology to analyze the bacterial community structure at different drying times(0-6 d).Meanwhile,gas chromatography-mass spectrometry was employed to identify the volatile flavor compounds.Finally,Pearson correlation analysis was conducted to reveal the intrinsic relationship between microbial community dynamics and flavor formation.Results indicated that the species richness and composition of the bacterial community in Sichuan-style sausage significantly varied during the drying process.Proteobacteria and Firmicutes were the dominant phyla,with the relative abundance of the beneficial bacterium Staphylococcus initially increasing and subsequently decreasing as the air-drying time increased.The composition of volatile flavor compounds changed significantly during the air-drying process.Based on relative odor activity value(ROAV),19 key volatile flavor compounds were identified including six olefinic compounds,three alcohols,four esters,and six aldehydes.The correlation analysis indicated a significant positive correlation between Staphylococcus and the contents of certain alcohols and esters,indicating close association of Staphylococcus with the formation of flavor compounds in cold air-dried sausage.
Fruit juices are rich in various bioactive components such as polyphenols, carotenoids, and vitamin C. During processing, these components are susceptible to oxidative degradation, isomerization, and polymerization due to factors including heat, oxygen, enzymes, and mechanical stress, leading to a decline in the nutritional quality and functional activity. This article systematically elucidates the mechanisms by which key processing units, namely juicing, homogenization, concentration, and sterilization, affect the stability and bioavailability of bioactive components. It highlights that cell wall disruption, matrix interactions, and processing-induced molecular transformations are the core factors regulating nutrient retention and absorption efficiency. Furthermore, the article reviews regulatory strategies based on non-thermal processing (e.g., high-pressure processing, pulsed electric fields, ultrasound), matrix engineering (e.g., the construction of lipid/emulsion systems), and combination of multiple technologies, aiming to achieve efficient component release, structural preservation, and enhanced bioavailability. By integrating mechanistic analysis with technological optimization, this review provides theoretical foundations and technical pathways for the development of nutrition-oriented juice processing systems.
To address the issues of coarse particles, large particle size, and poor solubility of Pleurotus eryngii powder, this study investigated the effects of hydrolysis time and enzyme dosage on the solubility, particle size, microstructure, flowability, bulk density, and moisture content of P. eryngii powder sequentially hydrolyzed with trypsin and cellulase. The results showed that after hydrolysis with 0.3% trypsin for 90 min, the particle size of P. eryngii powder decreased from 397.05 to 151.69 μm, and its volume distribution peak shifted toward smaller volume. The solubility increased from 50.11% to 60.11%, accompanied by a reduced amount of precipitate in solution. The bulk density and flowability significantly decreased (P < 0.05), and the moisture content was below 7.17%. After subsequent hydrolysis with 0.8% cellulase for 40 min, the particle size further decreased to 122.17 μm, with the volume peak continuing to shift toward smaller volume. The solubility increased to 67.33%, with a further decrease in the amount of precipitate and improved uniformity. Additionally, the bulk density and flowability further decreased significantly (P < 0.05), and the moisture content remained below 8.72%, meeting the national standard limit for dried edible mushroom products. Therefore, the dual-enzyme treatment could effectively improve the solubility of P. eryngii powder. This study provides a theoretical basis for developing instant P. eryngii powder, thereby promoting its application in the food industry.
