{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,4]],"date-time":"2026-06-04T15:13:44Z","timestamp":1780586024569,"version":"3.54.1"},"reference-count":46,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,3,18]],"date-time":"2026-03-18T00:00:00Z","timestamp":1773792000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,3,18]],"date-time":"2026-03-18T00:00:00Z","timestamp":1773792000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,7]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      Eggs are an important dietary protein source but may become contaminated with fipronil, a persistent insecticide that can enter the food chain via contaminated feed or poultry farming environments. Chronic exposure to fipronil is associated with potential risks to human neurological, hepatic, and thyroid function. In this study, high\u2010performance liquid chromatography\u2013tandem mass spectrometry was used to systematically investigate the effects of thermal processing methods such as microwaving, frying, steaming, and boiling on the residues of fipronil and its metabolites in chicken, duck and quail eggs, and to evaluate their bioaccessibility in combination with\n                      <jats:italic>in vitro<\/jats:italic>\n                      digestion models.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Thermal processing significantly reduced the residues of fipronil and its metabolites (\n                      <jats:italic>P<\/jats:italic>\n                      \u2009&lt;\u20090.05). The loss rates ranged from 6.2% to 78.5% for microwaving, from 8.2% to 68.2% for frying, from 33.2% to 80.5% for steaming, and from 28.2% to 80.1% for boiling.\n                      <jats:italic>In vitro<\/jats:italic>\n                      digestion, reflecting the actual amount absorbed by the human body, showed that the bioaccessibility of processed chicken eggs decreased from 19.1% to 1.5% and that of duck eggs from 7.3% to 4.1%, while the bioaccessibility of processed quail eggs increased from 2.6% to 9.8%. Furthermore, unabsorbed residues have the potential to re\u2010enter the ecosystem, contaminating soil and water sources, which may lead to re\u2010accumulation of these compounds in environmental organisms.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>Thermal processing alone cannot reliably eliminate fipronil and its metabolite residues in eggs. Effective mitigation of this food safety concern necessitates robust control measures at the primary production stage, specifically within poultry farming practices. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70587","type":"journal-article","created":{"date-parts":[[2026,3,19]],"date-time":"2026-03-19T03:50:45Z","timestamp":1773892245000},"page":"5241-5254","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effect of thermal processing on the degradation of fipronil and its metabolites in poultry eggs and on bioaccessibility under\n                    <scp>\n                      <i>in vitro<\/i>\n                    <\/scp>\n                    digestion"],"prefix":"10.1002","volume":"106","author":[{"given":"Mengying","family":"Wang","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Nanjing Agricultural University  Nanjing PR China"},{"name":"State Key Laboratory of Meat Quality Control and Cultured Meat Development Nanjing Agricultural University  Nanjing PR China"},{"name":"National Center of Meat Quality and Safety Control Nanjing Agricultural University  Nanjing PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qingqin","family":"Lyu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Nanjing Agricultural University  Nanjing PR China"},{"name":"National Center of Meat Quality and Safety Control Nanjing Agricultural University  Nanjing PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aimin","family":"Lu","sequence":"additional","affiliation":[{"name":"College of Sciences Nanjing Agricultural University  Nanjing PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaofang","family":"Yang","sequence":"additional","affiliation":[{"name":"Agricultural Products Quality and Safety Inspection and Testing Center, Kizilsu Kirgiz Autonomous Prefecture  Xinjiang PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1051-6698","authenticated-orcid":false,"given":"Wei","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Nanjing Agricultural University  Nanjing PR China"},{"name":"State Key Laboratory of Meat Quality Control and Cultured Meat Development Nanjing Agricultural University  Nanjing PR China"},{"name":"National Center of Meat Quality and Safety Control Nanjing Agricultural University  Nanjing PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,3,18]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.143185"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.psj.2023.103007"},{"key":"e_1_2_8_4_1","first-page":"180","article-title":"The role of eggs as an important source of nutrition in human health","volume":"5","author":"Pal M","year":"2021","journal-title":"Int J Food Sci Agric"},{"key":"e_1_2_8_5_1","first-page":"153","article-title":"Nutritional characteristics of different types of eggs","volume":"16","author":"Fernanda MCM","year":"2024","journal-title":"Agroprod"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1080\/00439339.2022.2150926"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.scitotenv.2024.176334"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.29261\/pakvetj\/2023.031"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.envres.2021.111316"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2020.01.018"},{"key":"e_1_2_8_11_1","first-page":"110","article-title":"Conclusion regarding the peer review of the pesticide risk assessment of the active substance fipronil","volume":"4","author":"European food safety authority","year":"2006","journal-title":"EFSA J"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.1c05694"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0315915"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12640-019-00093-z"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.scitotenv.2024.172811"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cbi.2006.09.013"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2022.109034"},{"key":"e_1_2_8_18_1","unstructured":"European Union [Online]. Commission Regulation (EU) No 1127\/2014 of 20 October 2014 amending Annexes II and III to Regulation (EC) No 396\/2005 of the European Parliament and of the Council as regards maximum residue levels for amitrole dinocap fipronil flufenacet pendimethalin propyzamide and pyridate in or on certain products Text with EEA relevance(2014). Available:https:\/\/eur-lex.europa.eu\/eli\/reg\/2014\/1127\/oj\/eng[13 November 2025]."},{"key":"e_1_2_8_19_1","unstructured":"European Commission [Online]. Fipronil in eggs: Factsheet\u2013December 2017(2017). Available:https:\/\/publications.jrc.ec.europa.eu\/repository\/handle\/JRC110632[13 November 2025]."},{"key":"e_1_2_8_20_1","unstructured":"European Union [Online]. Commission Regulation (EU) 2022\/720 of 10 May 2022 on the application of Article 101(3) of the Treaty on the Functioning of the European Union to categories of vertical agreements and concerted practices (Text with EEA relevance)(2024). 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