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Authors
Chen, Si
Zou, HuiJie
Liu, Han
Li, Zhenyi
Du, Juan
Xu, Ning
Li, Jiani
Wu, Yibo
Gong, Fangmin
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Funding
Funding for this research was provided by:
The National Natural Science Foundation of China (No. 72464013)
The Natural Science Foundation of Hunan Province (No. 2024JJ7391)
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Article History
Received: 21 June 2024
Accepted: 27 October 2025
First Online: 28 November 2025
Declarations
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: This study was approved by the Ethics Committee of China National Center for Food Safety Risk Assessment (Record number: [2022] 050). All interviewees had informed consent and voluntarily participated in the survey.
: Not applicable.
: The authors declare no competing interests.
