CRFSFS Author Guidelines
CRFSFS Author Guidelines
The Institute of Food Technologists (IFT) publishes peer-reviewed scientific journals to provide high-quality research on the science and technology of food. The Journal of Food Science (JFS), available with subscription online, provides results of original research and short interpretive reviews on the physical, chemical, and biological aspects of food science and technology. Comprehensive Reviews in Food Science and Food Safety (CRFSFS), available online, provides in-depth interpretive reviews in these same areas and in risk analysis. IFT is dedicated to maintaining the highest standards of professional ethics, accuracy, and quality in all matters related to handling manuscripts and reporting scientific information.
Editor in Chief: Mary Ellen Camire, PhD, University of Maine
Comprehensive Reviews in Food Science and Food Safety aims to offer scientists various unique reviews dealing with food science and technology. CRFSFS publishes in-depth, critical, extended reviews that address foods' chemical, microbiological, physical, sensory, and nutritional properties, food processing and engineering, analytical food methods, and food packaging. Manuscripts should highlight how they add value to the scientific knowledge on the topic. Reviews that repeat information given in previously published reviews without new insights and recommendations for addressing research gaps will not be considered. Please note that a comprehensive review does not necessarily cite all research ever published on a specific topic. Reviews should focus on recent developments with limited citations of key original research that is ten years old or older. Readers value reviews that critically assess the experimental design and interpretation of results in research papers since abstracts may not accurately portray research findings.
Food safety topics such as preventive controls in food processing and preparation operations, ingredient contaminants, inadequate or improper storage, food authenticity, and adulteration may be considered. Reviews on chemical, microbial, and physical food hazards are accepted. However, reviews on detection methods must include the demonstration of validity and reliability in foods, not only in model systems. Reviews on the nutritional properties of foods should provide readers with a realistic perspective of how foods, as eaten, may influence health, as well as how food processing, consumer practices, and storage influence the bioactivity of the food components. Manuscripts on the health effects of isolated compounds or that focus on in vitro and in silico research will not be considered, nor will reviews that focus solely on the metabolism of nutrients in the body. Reviews addressing consumer food behavior, psychological aspects of food choices and consumption, risk assessment and management, and the scientific basis of food regulations are also considered. Reviews dealing with post-harvest physiology or storage should address food quality issues as well as compositional changes.
Special government and institutional reports and comprehensive symposium proceedings may be considered. Authors should consult previous issues of the journal to avoid duplication since only unique reviews will be considered. The journal does not extend invitations to authors. However, authors are advised to consult the Editor in Chief regarding the suitability of a topic prior to submission ([email protected]).
Systematic reviews and meta-analyses on analytical and sensory methods, quality control strategies, and approaches related to food science, technology, and food safety are also considered for publication. Authors are encouraged to contact the Editor in Chief prior to submitting systematic reviews and to follow the IFIS Good review practice: a researcher guide to systematic review methodology in the sciences of food and health.
Hypothesis papers are better suited for the Journal of Food Science.
CRFSFS will not consider bibliometric analyses. CRFSFS will also not consider reviews focusing on agronomical sciences and food crop breeding unrelated to food science and technology, drug, traditional medicine, and cosmeceutical applications, disease prevention or treatment of health conditions, and pharma-related topics. Papers addressing food issues in a single nation are not likely to be considered.
CRFSFS does not accept special issue proposals from outside of the editorial board.
IFT’s has dedicated itself to three important pillars: diversity, inclusion, and equity, with the goal to leverage all three to advance our mission and the science of food. We are committed to fostering diverse and inclusive editorial boards, reviewer pools, and authorship of IFT’s scientific journals. Learn more about DEI at IFT.
Authorship is restricted to those who meet the ICMJE criteria, those who have:
Ghost, guest, honorary, or anonymous authorship is not allowed. Contributors who do not qualify for authorship should be mentioned in the acknowledgments. New authors cannot be added after initial manuscript submission.
Nonhuman technologies such as AI tools cannot qualify as authors. Use of AI tools in the design, literature search, data collection, analysis, writing, and/or development of graphics or images must be disclosed in a relevant section of the manuscript, including naming the AI tool and describing how it was used. Refer to the COPE position statement on Authorship and AI tools.
We advise against the submission of a manuscript by a single author, particularly those who have not attained their final degree, because multiple authors reviewing the manuscript before submission are more likely to identify mistakes that can easily be addressed.
When submitting a manuscript, the submitting author will be asked to enter each co-author’s name and contact information, then select from a drop-down list each author’s contribution(s) to the work using the Contributor Roles Taxonomy (CRediT) as well as the degree of contribution for each role (Lead, Equal, or Supporting).
From this metadata, an Author Contributions section will be generated automatically during the production process and added to the proof of the manuscript.
Authors may have multiple roles, and the ICMJE authorship criteria still apply—for example, a person whose only contribution to the work is Resources may not qualify as an author but can be thanked in the acknowledgments.
For CRFSFS, authorship is not restricted. Peer review is the best of all possible quality assurance systems. However, authors relatively new to a field, such as recent graduate students and individuals without prior publications on the subject under review, must have at least one co-author with recognized experience in that area. In addition to the stated requirements for authors, expectations from authors of comprehensive reviews are:
The corresponding author must verify, on behalf of all authors (if more than one), that neither this manuscript nor one with substantially similar content has been published, accepted for publication, or is being considered for publication elsewhere, except as described in an attachment. It is the authors’ responsibility to ensure the integrity of all submitted works. For further guidance, see Wiley's Research Integrity and Publication Ethics Guide.
The editorial staff will check all manuscripts for plagiarism and improperly-cited content with similarity detection software. If sections are found that are (1) the same as in authors’ previous manuscripts (self-plagiarism) or (2) copied from other manuscripts, they will be considered ethical violations and the manuscript will be rejected and author sanctions considered.
Each author must disclose any meaningful affiliation or involvement, direct or indirect, with any organization or entity with a direct financial interest in the subject matter or materials discussed (e.g., employment, consultancies, stock ownership, grants, patents received or pending, royalties, honoraria, expert testimony) in the past 3 years, or longer if readers might perceive that a potential conflict of interest exists. In the interest of transparency, it is better to err on the side of caution and disclose any perceived conflicts. These kinds of financial involvement are fairly common, unavoidable, and generally do not constitute a basis for rejecting a manuscript. A disclosure statement should be included at the end of the manuscript under the heading “Conflicts of Interest”.
In addition, a separate section “Funding” should list all sources of financial support for the work. Materials support and contributions from individuals who don’t qualify as authors should be acknowledged in the “Acknowledgments” section.
Opinions expressed in articles published in an IFT journal are those of the author(s) and do not necessarily represent opinions of IFT. IFT does not guarantee the appropriateness, for any purpose, of any method, product, process, or device described or identified in an article. Trade names, when used, are only for identification and do not constitute endorsement by IFT.
Authors are expected to adhere to established ethical best practices, such as the Committee on Publication Ethics (COPE) International Standards for Authors (link to PDF).
All submissions to IFT's journals are screened for overlap with other previously-published materials using iThenticate software. Manuscripts with excessive overlap will be rejected outright after review by editorial staff.
All submitted manuscripts are screened by the Scientific Editor for language, importance, interest to subscribers, substance, appropriateness for the journal, unique topic, and general scientific quality. Those failing to meet current standards are rejected by the Scientific Editor without further review. Those manuscripts meeting these initial standards are sent to an Associate Editor, who assigns referees (also called “reviewers”).
When the initial review is complete, the Associate Editor will send you the referees’ suggestions along with their suggestions. You are expected to respond in a cover letter to all suggestions either by making appropriate revisions or stating why the suggestions are unreasonable. The Associate Editor will consider your revisions, and provide the Scientific Editor with a recommendation to accept, revise, or reject your manuscript. Occasionally a peer- reviewer insists on a re-evaluation. If a second revision of a manuscript is still not satisfactory, it may be rejected. You will be informed by the Scientific Editor of the final decision.
Factors considered when judging the suitability of a manuscript for publication are: interest readers will have in the subject; relevance to human foods; originality, scientific quality (including appropriateness of the experimental design and methods, depth of investigation, proper statistical analysis of the data for meta-analyses); and critical evaluation, importance, and substance of the results. Conclusions should identify gaps in knowledge and topics for future research, not restate the theme of the review.
There is an 8,000-word minimum and 15,000 word maximum (body text, excluding references) for manuscripts submitted to CRFSFS. Reviews under 8,000 words should be submitted to the Journal of Food Science, Concise Reviews and Hypotheses in Food Science topic.
IFT membership is not a prerequisite for publication.
Traditional (Subscription) Model Publishing Fee
There is no charge for publishing for IFT Premier, Student, or Emeritus members. To join IFT to take advantage of this benefit, visit the Membership page.
For non-IFT-members and IFT Networking & Engagement members, a traditional-model publication charge of $3,000 per manuscript is assessed prior to publication.
Open Access Publishing Options
Alternatively, authors can publish their article Open Access. The traditional-model non-member fee does not apply to Open Access articles.
Many institutions have Open Access publishing agreements with Wiley that allow authors to use Open Access credits. Check if your institution has a current Open Access agreement here.
If an institutional agreement does not apply to you, you can purchase Open Access from Wiley at the current APC rate.
Waivers
If none of the authors is able to join IFT to get the free publishing member benefit, authors may request a waiver of publication charges after acceptance of the manuscript, prior to publication. Authors based in countries in either Group A or B of Research4Life's eligibility list will automatically be granted a waiver if none of the authors is an IFT member. Authors from other countries who lack funding for publication fees or for IFT membership will be granted waivers as needed.
IFT prioritizes publication of quality food science, regardless of authors' funding status. An author’s ability to pay for publication is not a factor in consideration of submissions. Waiver requests should be e-mailed to the Editorial Office at [email protected] at the time of acceptance.
An Open Access option is available to authors of primary research articles who wish to make their article available to non-subscribers upon publication, or whose funding agency requires grantees to archive the final version of their article. With Open Access, the author, the author’s funding agency, or the author’s institution pays a fee to ensure that the article is made available to non-subscribers upon publication via Wiley Online Library, as well as deposited in the funding agency’s preferred archive. For the full list of terms and conditions, see https://authorservices.wiley.com/author-resources/Journal-Authors/open-access/hybrid-open-access.html.
Open Access articles are subject to a Creative Commons license, instead of traditional copyright transfer to IFT. After acceptance, the author can choose the Open Access option in Wiley Author Services when asked to complete copyright information.
This journal accepts artwork submissions for Cover Images. This is an optional service you can use to help increase article exposure and showcase your research. For more information, including artwork guidelines, pricing, and submission details, please visit the Journal Cover Image page. Wiley Editing Services offers a professional cover image design service that creates eye-catching images, ready to be showcased on the journal cover.
Use the English language (American spelling and usage) and the SI system (Système International d’Unités, often referred to as “International Units”) for measurements and units.
Your manuscript should be consistent with APA style, detailed in the current edtion of the Publication Manual of the American Psychological Association. Refer to apastyle.org for examples or contact the Editorial Office ([email protected]) with questions. You can submit with references in a different style; in this case, you will be asked to update the references to APA style at the revision stage.
Recommended format can easily be followed using our Manuscript Template (Word).
A manuscript template in Microsoft® Word is available to help you format your submission.
A listing of major section headers or table of contents helps readers navigate the manuscript. This is not published with the paper, but helps for the review process.
State conclusions (not a summary or continuing discussion) briefly in one paragraph and without references.
List all sources of financial support.
List the names of contributors who are not authors.
Declare any conflicts of interest, or state that there are none to declare.
If you have deposited an original dataset to a repository, link to it in a brief statement here.
Enter a list of abbreviations used in the manuscript and their definitions.
Alphabetically list only those references cited in the text. Required format is described below.
General instructions
Examples are complicated calculations or additional data tables.
Multimedia (audio, video, and animation) files demonstrating important information relevant to the article can be published as supplemental material. The responsibility for scientific accuracy and file functionality remains entirely with the authors. A disclaimer will be displayed to this effect.
If your review has original data, we encourage you to share the data and other artifacts supporting the results in the paper by archiving it in an appropriate public repository. Authors should include a data accessibility statement, including a link to the dataset under an additional subhead, entitled "Data Availability", after the Conclusions section. Visit re3data.org or fairsharing.org to help identify registered and certified data repositories relevant to your research.
If the data has not been archived in a public repository, to assist in the review process, the editors may request the original data for review.
Manuscripts must follow the name-year reference format specified in APA style, detailed in the Publication Manual of the Americal Psychological Association, 7th Edition, 2020. Refer to apastyle.org for examples. Cite only necessary publications and use primary rather than secondary references when possible. It is acceptable to cite work that is “forthcoming” (that is, accepted but not yet published) with the pertinent year and, if available, the DOI. Works that are “submitted” and under review are not to be cited. Use of reference management software such as EndNote is highly recommended.
When the author’s name is part of the sentence structure, the citation consists of the year (in parenthesis) immediately following the name. Otherwise, place both the name and the year in parentheses, separated by a comma. If the work has two authors, cite with both names. If the work has three or more authors, always cite with the first author’s surname followed by “et al.” Use commas to separate publications in different years by the same author. Cite two or more publications of different authors in chronological sequence, from earliest to latest, separated by semicolons.
Wlodkowski (2008) showed that…
…was shown (Wlodkowski, 2008).
Walker and Allen (2004) demonstrated…
…was demonstrated (Walker & Allen, 2004).
Pei et al. (2015) [3 or more authors, always cite with “et al.”]
… studies (Lucci & Mazzafera, 2009, 2011) focused…
… work (Dawson, 1999; Briggs, 2004) demonstrated…
List only references cited in the text. List references alphabetically by the first author’s last name. Single author precedes same author with co-authors. When the authors are identical in multiple references, sequence them by publication date (earliest to latest). References must be complete, containing up to 20 author's surnames and all relevant publication data, including DOI whenever possible. In the case of references to papers presented at a meeting, the full title of the paper, when and where it was presented, and the name of the sponsoring society must be given. Below are examples of the most common types of references; for journal abbreviations and other examples of reference formats, please refer to apastyle.org or contact the Editorial Office.
Examples:
New submissions should be made via the Research Exchange (ReX) portal: https://wiley.atyponrex.com/journal/CRFS
For technical help with the submission system, please review our FAQs or contact [email protected].
Create an account or use your Wiley Researcher ID to log in. Your default login ID is your e-mail address.
From here, you can create new submissions and revisions and check the status of submissions in progress across all journals on the ReX platform.
Create a new submission and select the manuscript type: Review Article.
Follow the instructions in each step of the Progress Board. When you upload your manuscript file(s), ReX uses AI to pull in your title, authors, and affiliations and will walk you through each step.
You must add all co-authors and their current, valid e-mail addresses. You will not be able to add co-authors at the revision stage, so be sure to include all co-authors when creating the original submission.
Figures (with captions) and tables (with captions) should appear at the end, after the references. If your figures and tables are in separate files from the main body text, upload them after the body text file.
If you are using any content from a previously-published work, upload proof of permission to re-use that content. Other supplemental or informational files can also be uploaded.
When prompted to do so, please provide the names, titles, and contact information (e-mail addresses and affiliations) for at least 2 and up to 4 individuals you consider appropriate referees for your manuscript. Nonpreferred referees may also be named.
During the review process, the submitting author may track the progress of the manuscript through the ReX dashboard.
For detailed licensing information, including instructions for Multiple Ownership copyright, see https://authorservices.wiley.com/author-resources/Journal-Authors/licensing/licensing-info-faqs.html.
Reproduction of all or any significant portion of an IFT publication is prohibited unless permission is received from IFT. Authors have the right to reproduce portions of their own papers with proper acknowledgment and retain the right to any patentable subject material that might be contained therein. Authors can obtain permission online through Rightslink, which is an automated online permissions service available 24 hours/day. You can do so by locating the article you want to reuse and clicking on the “Request Permissions” link under the “Article Tools” menu on the abstract page.
After acceptance, the corresponding author will receive further information on copyright transfer and tracking production of your paper through Wiley Author Services. You will also be asked to provide an IFT member number for one of the co-authors if you would like to publish at no charge (see Publication Charges section above).
We will use the accepted files for production. If you need to make final edits suggested by the editor, please e-mail a final file as soon as possible to [email protected], or you may make those edits at the proofing stage.
A few weeks after production of your manuscript begins, you will receive a PDF proof via e-mail so you can make any final minor corrections. You are responsible for all statements appearing in the page proof. If you are not available to review the page proof, you should authorize someone else to carefully study the page proof for errors.
Post-publication Corrections
After publication, if a mistake is noticed, authors may issue corrigenda to fix errors made by the authors or request that the journal issue an erratum to correct errors made during the production process.
In cases where authors wish to change their name following publication, Wiley will update and republish the paper and redeliver the updated metadata to indexing services. Our editorial and production teams will use discretion in recognizing that name changes may be of a sensitive and private nature for various reasons including (but not limited to) alignment with gender identity, or as a result of marriage, divorce, or religious conversion. Accordingly, to protect the author’s privacy, we will not publish a correction notice to the paper, and we will not notify co-authors of the change. Authors should contact the journal’s Editorial Office with their name change request.
CRFSFS works together with Wiley’s Open Access Journal, Food Science & Nutrition, to enable rapid publication of good quality research that is unable to be accepted for publication by our journal. Authors will be offered the option of having the paper, along with any related peer reviews, automatically transferred for consideration by the Editor of Food Science & Nutrition. Authors will not need to reformat or rewrite their manuscript at this stage, and publication decisions will be made a short time after the transfer takes place. The Editor of Food Science & Nutrition will accept submissions that report well-conducted research which reaches the standard acceptable for publication. Food Science & Nutrition is a Wiley Open Access journal and article publication fees apply. For more information, please go to www.foodscience-nutrition.com.
To appeal a decision by the Scientific Editor or report problems related to the review process or published journal, please contact the Editor in Chief, Mary Ellen Camire, via the Editorial Office ([email protected]).
If you encounter difficulties in submitting your manuscript, or for any other queries, contact the editorial office at:
Email: [email protected]
Office phone: +1.312.806.0246
Mobile: +1.312.806.8088
To understand where the future of work in the science of food is headed, it’s necessary to first look at how the industry has changed, explained the panelists at an IFT Careers InFocus virtual event session titled “The Future of Work.”
To understand where the future of work in the science of food is headed, it’s necessary to first look at how the industry has changed, explained the panelists at an IFT Careers InFocus virtual event session titled “The Future of Work.”
Speaking at IFT’s recent Careers InFocus virtual event and career fair, Andrew Yang, the founder of Venture for America and former U.S. presidential candidate, shared his perspective on the massive changes that are affecting the way we work.
Speaking at IFT’s recent Careers InFocus virtual event and career fair, Andrew Yang, the founder of Venture for America and former U.S. presidential candidate, shared his perspective on the massive changes that are affecting the way we work.
Employment inequities related to gender and race are real, and correcting them must be a priority, but it isn’t going to happen overnight, said panelists at an IFT Careers InFocus virtual event session.
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Ginger (Zingiber officinale Rosc.) possesses a rich nutritional profile, making it a valuable ingredient for a wide range of culinary applications. After removing its outer skin, ginger can be effectively utilized in the production of pickles and other processed food products. However, following scraping, ginger undergoes a series of physiological and biochemical changes during storage, which can impact its subsequent development and utilization in food. Thus, the current study aimed to investigate the browning mechanism of scraped ginger using non-targeted metabolomics and transcriptomics. The findings revealed 149 shared differential metabolites and 639 shared differential genes among freshly scraped ginger, ginger browned for 5 days, and ginger browned for 15 days. These metabolites and genes are primarily enriched in stilbenes, diarylheptane, and gingerol biosynthesis, phenylpropanoid biosynthesis, and tyrosine metabolism. Through the combined regulation of these pathways, the levels of phenolic components (such as chlorogenic acid and ferulic acid) and the ginger indicator component (6-gingerol) decreased, whereas promoting an increase in the content of coniferaldehyde and curcumin. Additionally, the activities of polyphenol oxidase (PPO) and peroxidase (POD) were significantly increased (p-adjust <0.05). This study hypothesized that chlorogenic and ferulic acid undergo polymerization under the catalysis of PPO and POD, thereby exacerbating the lignification of scraped ginger. These findings offer a theoretical foundation for understanding the browning mechanism of ginger after scraping.
The global shrimp market holds substantial prominence within the food industry, registering a significant USD 24.7 billion in worldwide exportation in 2020. However, the production of a safe and high-quality product requires consideration of various factors, including the potential for allergenic reactions, occurrences of foodborne outbreaks, and risks of spoilage. Additionally, the exploration of the recovery of bioactive compounds (e.g., astaxanthin [AX], polyunsaturated fatty acids, and polysaccharides) from shrimp waste demands focused attention. Within this framework, this review seeks to comprehend and assess the utilization of high-intensity ultrasound (HIUS), both as a standalone method and combined with other technologies, within the shrimp industry. The objective is to evaluate its applications, limitations, and prospects, with a specific emphasis on delineating the impact of sonication parameters (e.g., power, time, and temperature) on various applications. This includes an examination of undesirable effects and identifying areas of interest for current and prospective research. HIUS has demonstrated promise in enhancing the extraction of bioactive compounds, such as AX, lipids, and chitin, while concurrently addressing concerns such as allergen reduction (e.g., tropomyosin), inactivation of pathogens (e.g., Vibrio parahaemolyticus), and quality improvement, manifesting in reduced melanosis scores and improved peelability. Nonetheless, potential impediments, particularly related to oxidation processes, especially those associated with lipids, pose a hindrance to its widespread implementation, potentially impacting texture properties. Consequently, further optimization studies remain imperative. Moreover, novel applications of sonication in shrimp processing, including brining, thawing, and drying, represent a promising avenue for expanding the utilization of HIUS in the shrimp industry.
Lipids are crucial substances for the formation and retention of volatile compounds (VOCs). The lipid and VOC profiles of boiled donkey meat were investigated by lipidomics and volatilomics. In total, 4277 lipids belonging to 39 subclasses were identified, comprising 26.93% triglycerides (TGs), 15.74% phosphatidylcholins (PCs), and 9.40% phosphatidylethanolamines. The relative percentage of TG in the meat significantly decreases (p < 0.001) from 0 to 40 min, after which there is no significant change, whereas PCs, sphingomyelins, and methyl phosphatidylcholines (MePCs) show the opposite trend. TG(16:1_18:1_18:2) and TG(16:0_16:1_18:2) appear to be key lipids for retaining VOCs in boiled donkey meat. Furthermore, PC(18:3e_16:0) and MePC(31:0e) were found to be potential markers for discriminating donkey meat. A total of 83 VOCs were detected, including 25.30% aldehydes, 18.07% hydrocarbons, 14.46% ketones, and 13.25% alcohols. Eleven characteristic VOCs with relative odor activity values >1 were identified as the predominant flavor compounds in boiled donkey meat, mainly hexanal and 1-octen-3-ol. Of the 258 differential lipids, 72 of them, especially polyunsaturated-fatty acid–rich lipids, are the main contributors to the formation of VOCs. Together, the key lipids for retention and formation of VOCs in donkey meat were revealed, providing a theoretical basis for VOC regulation.
Infrared heating (IRH) at 140, 160, and 180°C for varying durations (5, 10, and 15 min) was employed for improving the niger (Guizotia abyssinica) seed oil (NSO) quality for diverse food applications. The study explored changes in phenolic profile, oxidative stability index (OSI), tocopherols, phytosterols, fatty acid profiles, and physicochemical attributes of NSO. Upon IRH at 180°C for 10 min, the oil yield, total phenolic, and flavonoid contents increased from 33.09% to 40.56%, 6.67 to 173.62 mg GAE/kg, and 24.76 to 120.64 mg QE/kg, respectively. The viscosity, chlorophylls, carotenoids, radical scavenging activity, OSI, caffeic, protocatechuic, vanillic, and syringic acids were highest upon IRH at 180°C for 15 min. The tocopherols and phytosterols initially augmented while decremented upon raising IRH conditions. The infrared spectra indicated no adverse impact of IRH on NSO quality. The appropriate IRH conditions can be considered for improving NSO quality and making it valuable for various edible products.
In this study, a porous coordination network zirconium-porphyrin-based nanoparticle with oxygen vacancies (OVs) was prepared using acetic acid and benzoic acid as modulators via a simple hydrothermal method. The presence of OVs was confirmed by various characterization methods and was found to enhance oxygen uptake and activation. This resulted in the generation of more reactive peroxyl radicals (•O2 −) and led to an improved oxidase (OXD) mimetic activity. Additionally, it promoted 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) oxidation, with a low Km value of 0.07 mM and a high V max of 1.47 × 10−7 M·s−1. As aflatoxin B1 (AFB1) inhibits the Pt@PCN-222-ABTS nanozyme system, a colorimetric probe for AFB1 detection was constructed. The limit of detection (LOD) was 0.074 µg·L−1. This research presents a novel approach for designing a nanozymatic-based colorimetric method to analyze trace AFB1 residues in food.