Mycotoxin contamination on food and feed can have deleterious effect on human and animal health. Agricultural crops may contain one or more mycotoxin compounds; therefore, a good multiplex detection method is desirable to ensure food safety. In this study, we developed a rapid method using label-free surface-enhanced Raman spectroscopy (SERS) to simultaneously detect three common types of mycotoxins found on corn, namely aflatoxin B1 (AFB1), zearalenone (ZEN), and ochratoxin A (OTA). The intrinsic chemical fingerprint from each mycotoxin was characterized by their unique Raman spectra, enabling clear discrimination between them. The limit of detection (LOD) of AFB1, ZEN, and OTA on corn were 10 ppb (32 nM), 20 ppb (64 nM), and 100 ppb (248 nM), respectively. Multivariate statistical analysis was used to predict concentrations of AFB1, ZEN, and OTA up to 1.5 ppm (4.8 µM) based on the SERS spectra of known concentrations, resulting in a correlation coefficient of 0.74, 0.89, and 0.72, respectively. The sampling time was less than 30 min per sample. The application of label-free SERS and multivariate analysis is a promising method for rapid and simultaneous detection of mycotoxins in corn and may be extended to other types of mycotoxins and crops.

• Applicability of almond and coconut flours for ketogenic, gluten-free cupcakes was studied. • Water-binding properties of coconut flour resulted in lower flour requirement for a suitable product. • Almond flour resulted in a more tender and preferred product compared to coconut flour. • Almond flour and coconut flour are suitable options in formulations for ketogenic, gluten-free cupcakes.

Ketogenic, gluten‐free breads comprised of almond flour, oat bran fiber, or combinations of both were compared. The textural properties, sensory attributes, and consumer acceptance were analyzed on each bread containing 100% almond flour (AF), 66.7% almond flour with 33.3% oat bran fiber (AOB), 66.7% oat bran fiber with 33.3% almond flour (OBA), and 100% oat bran fiber (OB). AF and AOB breads had a more open crumb structure composed of cells between 1–4 mm². OBA and OB had a significantly dense crumb pattern made up of more cells less than one millimeter squared. Quantitative–descriptive analysis (QDA) and consumer acceptance testing was conducted 24 hr after baking and mechanical endpoints were evaluated 24, 72, and 120 hr after baking. AF and AOB breads were preferred over OBA and OB breads in QDA evaluation and consumer acceptance scores. Greater percentages of oat bran fiber resulted in a bread that was less moist, firmer in texture, and chewier with trained panelists. In both sensory evaluations, higher amounts of almond flour resulted in higher values in eggy flavor while increased amounts of oat bran fiber correlated with higher values in earthy flavor. Mechanical testing identified higher percentages of almond flour resulted in bread that was less firm and less chewy. Over time, all variations with almond flour became softer and less chewy, while the OB bread increased in firmness. Sensory cohesiveness did not correlate with the mechanical equivalent, identifying a need to re‐evaluate the parameters used to calculate this objective endpoint.

Limited data are currently available characterizing the thermal resistance of foodborne pathogens in semolina flour and intermediate pasta matrices representative of commercial conditions during processing. Pasta producers require these data to be compliant with federal regulations since Salmonella spp. and Escherichia coli demonstrate survival in flour and dried pasta products. This study investigated the heat resistance of Salmonella , pathogenic E. coli, and E. faecium NRRL B‐2354 in semolina flour and partially dried pasta intermediates via thermal death time (TDT) studies. The appropriateness of E. faecium NRRL B‐2354 as a surrogate in semolina flour and pasta matrices was determined. Inoculated pasta matrices equilibrated to target water activities of 0.85, 0.88, and 0.91 (at 25°C) underwent isothermal inactivation treatments at 65°C, 70°C, and 75°C. Serial dilution and direct plating methods allowed for the estimation of bacterial survival at each treatment. In representative pasta matrices, the D values for each microorganism increased as water activity decreased from 0.91 to 0.85. Surprisingly, Salmonella and E. coli did not exhibit significantly different thermal resistance in pasta. The greatest heat resistance was seen in semolina flour ( a _w 0.45). E. faecium was significantly more thermal resistant than both pathogens in all treatments when the temperature was ≤ 70°C. The results show that E. faecium strain NRRL B‐2354 is not an ideal proxy for Salmonella and E. coli in semolina and pasta matrices. Analysis of the TDT data also found that a long‐goods pasta drying process can achieve ≥ 7‐log reductions of Salmonella and E. coli when following good manufacturing practices.