This review examines the historical origins of food web theory and explores the reasons why parasites have traditionally been left out of food web studies. Current paradigms may still be an impediment because, despite several attempts, it remains virtually impossible to retrofit parasites into food web theory in any satisfactory manner. It seems clear that parasitologists must return to first principles to solve how best to incorporate parasites into ecological food webs, and a first step in changing paradigms will be to include parasites in the classic ecological patterns that inform food web theory. The limitations of current food web models are discussed with respect to their logistic exclusion of parasites, and the traditional matrix approach in food web studies is critically examined. The well-known energetic perspective on ecosystem organization is presented as a viable alternative to the matrix approach because it provides an intellectually powerful theoretical paradigm for generating testable hypotheses on true food web structure. This review proposes that to make significant contributions to the food web debate, parasitologists must work from the standpoint of natural history to elucidate patterns of biomass, species abundance, and interaction strengths in real food webs, and these will provide the basis for more realistic models that incorporate parasite dynamics into the overall functional dynamics of the whole web. A general conclusion is that only by quantifying the effects of parasites in terms of energy flows (or biomass) will we be able to correctly place parasites into food webs.
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http://dx.doi.org/10.1645/GE-2254.1 | DOI Listing |
Food Microbiol
August 2025
Laboratory of Animal Food Products Hygiene-Veterinary Public Health, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece. Electronic address:
Listeria monocytogenes, the leading cause of fatalities among foodborne pathogens, exhibits remarkable resilience in food industry environments. This study aims to isolate and characterize L. monocytogenes strains along the beef production chain of a vertically integrated industry.
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August 2025
Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, 650200, China. Electronic address:
Food authenticity and food safety issues have threatened the prosperity of the entire community. The phenomenon of selling porcini mushrooms as old mixed with new jeopardizes consumer safety. Herein, nucleoside contents and spectra of 831 Boletus bainiugan stored for 0, 1 and 2 years are comprehensively analyzed by high performance liquid chromatography (HPLC) coupled with Fourier transform near infrared (FT-NIR) spectroscopy.
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April 2025
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314100, China. Electronic address:
Lipid accumulation and metabolic disorders caused by a high-fat diet (HFD) pose significant threats to human health, and place a substantial burden on individuals and society. In this study, a novel combination comprising three traditional Chinese herbs (lotus leaf, hawthorn, and leaf of Chinese holly) and a probiotic (Bifidobacterium lactis BPL-1) (TCMP) was prepared. Then, its effects on growth performance, fat accumulation, hepatic function and gut microbiota in mice fed a high-fat diet were investigated.
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April 2025
College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
This study was aimed at enhancing the stability of the medium internal phase emulsion by modulating the electrostatic interaction between fucoidan (FUC) and sodium caseinate (NaCS). Firstly, the macro and microstructure of FUC-NaCS electrostatic complexes with the mass ratio of ranged from 0.01: 2 to 4: 2 were examined at pH 3.
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April 2025
College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China. Electronic address:
Understanding the printability and underlying mechanisms of starch food systems is crucial for the industrial application of 3D food printing. This work investigated the effect of fatty acids with various degrees of unsaturation and chain lengths on the three-dimensional (3D) food printing precision of cassava starch (CS) gel and its mechanism. Results showed that fatty acids with shorter chain lengths and higher unsaturation levels improved printing precision.
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