Food microbiology最新文献

{"title":"Corrigendum to “Study on the biocontrol efficacy of Meyerozyma caribbica against blue mold of pears and the mechanisms involved” [Food Microbiol. Volume 134, March 2026, 104917]","authors":"Mingjian Zhang , Yujie He , Luyi Liang , Solairaj Dhanasekaran , Yize Hu , Xiaoyun Zhang , Jun Li , Lina Zhao , Hongyin Zhang","doi":"10.1016/j.fm.2025.104933","DOIUrl":"10.1016/j.fm.2025.104933","url":null,"abstract":"","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104933"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145358110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Diversity of α-acetolactate decarboxylase in the Saccharomycotina yeast subphylum: From discovery to brewing application","authors":"Maartje Spaans,&nbsp;Leah S. Winkler,&nbsp;Marcel A. van den Broek,&nbsp;Jean-Marc G. Daran","doi":"10.1016/j.fm.2025.104903","DOIUrl":"10.1016/j.fm.2025.104903","url":null,"abstract":"<div><div>Diacetyl, a vicinal diketone with a low sensory threshold, is a prominent off-flavour in beer, necessitating extended lagering to allow its reduction to non-flavour-active compounds. In brewing, bacterial α-acetolactate decarboxylases are commonly used to mitigate diacetyl formation by converting its precursor, α-acetolactate, directly into acetoin. Here, we report the first discovery and characterization of functional α-acetolactate decarboxylases enzymes of eukaryotic origin, specifically from yeasts within the Saccharomycotina subphylum. Using a homology-based search against fungal genomic databases, 29 candidate genes were identified across 18 yeast species from only three genera (<em>Lipomyces</em>, <em>Dipodascus</em> and <em>Wickerhamiella</em>) and classified into distinct phylogenetic groups. Phylogenetic analysis revealed both fungal and possible bacterial origins, suggesting evolutionary conservation and horizontal gene transfer events. Seven genes were heterologously expressed in <em>Saccharomyces pastorianus</em> lager brewing strains. Fermentation trials in both lab-scale septum flasks and E.B.C. tall tubes demonstrated that yeast-derived α-acetolactate decarboxylases significantly reduced diacetyl levels, with some performing comparably or superior to the benchmark <em>Brevibacillus brevis</em> enzyme. These strains also showed normal fermentation kinetics and produced beers with diacetyl concentrations below sensory thresholds, effectively eliminating the need for extended lagering. Our findings uncover a previously unrecognized enzymatic activity in budding yeasts and present yeast α-acetolactate decarboxylases as promising non-bacterial alternatives to improve process efficiency and sustainability in lager beer production.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104903"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144894809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Resident or transient? Whole-genome approach to tracking colistin-resistant Escherichia coli in the broiler chicken processing chain","authors":"Ihab Habib ,&nbsp;Mohamed-Yousif Ibrahim Mohamed ,&nbsp;Glindya Bhagya Lakshmi ,&nbsp;Akela Ghazawi ,&nbsp;Mushtaq Khan","doi":"10.1016/j.fm.2025.104939","DOIUrl":"10.1016/j.fm.2025.104939","url":null,"abstract":"<div><div>This study presents a genome-informed surveillance model to investigate the persistence and spread of colistin-resistant <em>Escherichia coli</em> in broiler chicken processing. The study targeted a high-throughput poultry facility—previously linked to retail meat contamination by colistin-resistant <em>E. coli</em> and <em>Salmonella</em>—where 200 carcasses were sampled across ten production batches to assess the prevalence and genomic characteristics of antimicrobial-resistant strains within the processing line. We analyzed one <em>E. coli</em> isolate per carcass to characterize antimicrobial resistance (AMR), and utilized whole-genome sequencing (WGS) to delineate phylogeny, virulence, AMR determinants, and plasmid content. Colistin-resistant <em>E. coli</em> isolates were detected in all production batches and were confirmed in 10.5 % (21/200) of the carcasses, with all isolates carrying the <em>mcr-1.1</em> gene. Notably, 57.1 % of these isolates also harbored a PmrB Y358N putative colistin resistance mutation. Phylogenetic analysis revealed substantial diversity, with 31 sequence types detected; however, six isolates belonging to ST162 were identified as a resident strains cluster, persisting over four months and from multiple farms and flocks. All colistin-resistant <em>E. coli</em> isolates were phenotypically multidrug-resistant (MDR), carrying 10–25 AMR resistance genes per genome, including ESBL genes such as <em>bla</em>_CTX-M-55 (57.1 %). Virulence profiling showed a high prevalence of iron acquisition, serum resistance, and efflux-related genes, with an average of 22.5 putative virulence factors per isolate. Plasmidome analysis (n = 20 plasmids) revealed the dominance of IncI2 (60 %) and IncHI2-type replicons, with 90 % of plasmids predicted to be conjugative. Mobile genetic elements involved in horizontal gene transfer, such as MOBP relaxases and MPF-T systems, were prevalent (70 %), indicating a high potential for plasmid-mediated dissemination of AMR genes within the sampled isolates. This work offers a scalable model for processing facility-level AMR tracking and reinforces the value of WGS for industry-led food safety risk management, particularly for high-priority AMR determinants such as colistin resistance.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104939"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154950","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A genomic view on lactic metabolism","authors":"Nanzhen Qiao,&nbsp;Michael G. Gänzle","doi":"10.1016/j.fm.2025.104945","DOIUrl":"10.1016/j.fm.2025.104945","url":null,"abstract":"<div><div>Lactic acid bacteria relate in many ways to the well-being and the economic activity of humans. Lactic acid bacteria are recognised as human pathogens but also are beneficial members of commensal microbial communities in humans and animals, and are used as probiotics. Lactic acid bacteria impact food quality and safety both as beneficial fermentation microbes and as spoilage organisms. Owing to their multi-faceted relationship to humans, the carbohydrate metabolism of lactic acid bacteria has been subject to research for more than a century. The aim of this review is to link the wealth of knowledge on lactic metabolism to the currently available genomic information on lactic acid bacteria.</div><div>Homofermentative and heterofermentative lactic acid bacteria take a substantially different approach to energy generation, have different substrate preferences and thus co-exist in multiple ecological niches. Many lactic acid bacteria maintain electron transfer chains to use oxygen, nitrate or iron as terminal electron acceptors under suitable conditions. The metabolism of organic acids and diols contributes to acid resistance and support stationary-phase survival. The ecology of lactic acid bacteria also shapes metabolic preferences and several metabolic traits differentiate insect associated, vertebrate-host adapted, free living and domesticated lactic acid bacteria. Knowledge of metabolic preferences that relate to phylogeny or the adaptation to different ecological niches facilitates selection of starter cultures for conventional and novel food fermentations.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104945"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145265616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study on the biocontrol efficacy of Meyerozyma caribbica against blue mold of pears and the mechanisms involved","authors":"Mingjian Zhang ,&nbsp;Yujie He ,&nbsp;Luyi Liang ,&nbsp;Solairaj Dhanasekaran ,&nbsp;Yize Hu ,&nbsp;Xiaoyun Zhang ,&nbsp;Jun Li ,&nbsp;Lina Zhao ,&nbsp;Hongyin Zhang","doi":"10.1016/j.fm.2025.104917","DOIUrl":"10.1016/j.fm.2025.104917","url":null,"abstract":"<div><div>Postharvest pears are highly sensitive to fungal infections, resulting in diminished fruit quality and significant economic losses. This study aimed to evaluate the efficacy of <em>Meyerozyma caribbica</em> in the biological control of postharvest blue mold in pears and to elucidate its associated mechanisms. The findings showed that treatment with <em>M. caribbica</em> significantly inhibited the development of decay and lesions in pears compared to untreated controls. Through experimental analysis, it was discovered that <em>M. caribbica</em> can effectively limit the mycelial growth of <em>Penicillium expansum</em> on PDA media, prevent spore germination and germ tube development, and curb the pathogen's proliferation using volatile organic compounds (VOCs). Phenylethanol was the third most common VOC and was important in controlling blue mold on postharvest pears. Concurrently, <em>M. caribbica</em> application enhanced disease resistance in pears, as evidenced by elevated activities of resistance-related enzymes, upregulation of corresponding genes, and increased accumulation of phenolic compounds and flavonoids. The treated pears also exhibited enhanced antioxidant capacity, manifested as enhanced antioxidant enzyme activities with upregulated gene expression, reduced H₂O₂ levels, and diminished malondialdehyde (MDA) content. These findings highlight the potential of <em>M. caribbica</em> as an eco-friendly biocontrol agent against pear blue mold. However, additional investigations are necessary to determine the practical outcomes of utilizing <em>M. caribbica</em> and phenylethanol in agricultural production.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104917"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144925966","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Integrated multi-omics and physiological analyses reveal mechanism of enhanced gellan gum biosynthesis in an ARTP-induced Sphingomonas paucimobilis mutant","authors":"Ling Sun ,&nbsp;Shiyi Chen ,&nbsp;Yazhen Wang ,&nbsp;Lei Sun ,&nbsp;Zejian Wang ,&nbsp;Yong Zhou ,&nbsp;Ali Mohsin ,&nbsp;Suyang Li ,&nbsp;Luning Zhao ,&nbsp;Afira Nayab ,&nbsp;Wenjing Sun","doi":"10.1016/j.fm.2025.104942","DOIUrl":"10.1016/j.fm.2025.104942","url":null,"abstract":"<div><div>Gellan gum demonstrates superior gelation properties and has been widely applied. However, the biosynthesis mechanism of gellan gum remains poorly understood, hampering efforts to increase its production. Therefore, this study comprehensively analyzed the phenotypes of a high-yield gellan gum mutant strain ATCC31461-M519 induced by ARTP treatment, its gellan gum characteristics and potential molecular mechanisms of gellan gum biosynthesis. Compared to the original strain ATCC31461, the mutant strain ATCC31461-M519 demonstrated a 59.0 % increase in gellan gum yield (5-L fermenter) along with enhanced sugar-to-gel conversion efficiency, enlarged cell size (<em>1.72-fold length</em>), and elevated cell permeability. Notably, its functional group composition, monosaccharide profile (glucose: rhamnose: glucuronic acid = 2.45 : 1: 0.81), and molecular weight (1.137 × 10⁶ g/mol) remained unaltered. Whole-genome re-sequencing identified 245 SNPs and 35 InDels in the genome of the mutant strain, while RNA-seq revealed 390 differentially expressed genes (DEGs: 107 up-regulated, 283 down-regulated). Integrative multi-omics analysis revealed that the two-component system (TCS) pathway was significantly enriched in the mutant strain with 4 InDel mutated genes and 45 DEGs. Moreover, qRT-PCR analysis confirmed the expression of <em>gelS</em>, <em>gelC</em>, <em>gelE</em>, <em>gelG</em> (gellan gum synthase) in the mutant strain significantly increased by approximately 8.4, 8.6, 6.2, 5.5 fold change, respectively, and its lyase (<em>gelR</em>) expression decreased by 84.7 %. Therefore, the mutated genes and DEGs in the TCS pathway, up-regulated expression of synthetase, and enhanced cell membrance permeability and surface area jointly improved the production of gellan gum, which provides molecular basis to increase gellan gum production by using metabolic engineering.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104942"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216582","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Molecular detection of Toxoplasma gondii in wild oysters and seawater on the southeast coast of South Korea","authors":"Hyejoo Shin ,&nbsp;Sooji Hong ,&nbsp;Seungwan Ryoo ,&nbsp;Jong-Yil Chai ,&nbsp;Bong-Kwang Jung","doi":"10.1016/j.fm.2025.104925","DOIUrl":"10.1016/j.fm.2025.104925","url":null,"abstract":"<div><div><em>Toxoplasma gondii</em> is the most common parasitic protozoan infecting approximately two billion people worldwide. Among various sources of infection with <em>T. gondii</em>, marine ecosystems, including marine bivalves, have been identified as a significant reservoir for the parasite. This study aimed to assess the potential risk of <em>T. gondii</em> through seafood consumption in South Korea. We surveyed the <em>T. gondii</em> GRA7 gene in wild oysters, farmed oysters, and seawater collected from the southeast coastal areas, monthly from April to August 2021. The gene was sequenced using the Sanger sequencing method, and 98.4 %–100 % identity to the <em>T. gondii</em> GRA7 gene was confirmed. Based on sequencing results, the overall prevalence of <em>T. gondii</em> was 1.3 % (4/300) in wild oysters and 6.6 % (3/45) in seawater, while all farmed oysters were negative throughout the survey. These findings suggest a low role of bivalves in <em>T. gondii</em> contamination in marine environments, highlighting the need for further investigation in South Korea. In addition, it is crucial to enhance inspection protocols for various food products contaminated with <em>T. gondii</em> and increase public awareness.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104925"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145105652","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of pascalisation in the control of Listeria sp. in beverages – Effectiveness, limitations, and future prospects","authors":"Patryk Wiśniewski,&nbsp;Anna Zadernowska","doi":"10.1016/j.fm.2025.104932","DOIUrl":"10.1016/j.fm.2025.104932","url":null,"abstract":"<div><div>Pascalisation is one of the non-thermal methods for reducing contamination of beverages with <em>Listeria monocytogenes</em> and <em>Listeria innocua</em>. This article examines the effectiveness of pascalisation in eliminating these bacteria in beverages, analyzing the impact of process parameters (pressure value, dwell time, temperature), its limitations, and the potential for synergy with other methods based on studies from the Scopus and Web of Science databases. Although industrial applications typically use the pressure of 600 MPa, many studies have reported bacterial inactivation at lower pressures. Reducing the pressure in pascalisation may seem advantageous for preserving the product's sensory qualities, but it does not necessarily ensure appropriate microbiological safety. This is due to the barotolerance of some <em>Listeria</em> sp. strains, the risk of forming viable but non-culturable cells (VBNC) undetectable by standard methods, and the possibility of microbial regrowth after processing. Additionally, high pressure, acting as a stressor, induces DNA damage and the SOS response and increases cell membrane permeability, affecting changes and transfer of antibiotic resistance genes (ARG). Growing market demand for plant-based, minimally processed beverages drives the search for economically viable solutions that combine high-pressure processing with other preservation methods. Current research explores combining pascalisation with different hurdles to reduce pressure requirements without compromising microbiological safety. Nevertheless, acidic matrices remain more suitable than neutral or antioxidant-rich formulations, which show decreased bacterial inactivation. Future research should refine pascalisation parameters for various beverage types and explore synergistic preservation strategies to ensure appropriate microbiological quality while preserving sensory and nutritional properties.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104932"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145109131","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Trichoderma asperellum 2-X-3-3 as a sustainable biocontrol alternative to fungicides for postharvest pear diseases","authors":"Xi Xu ,&nbsp;Chunbo Yang ,&nbsp;Ziyun Xu ,&nbsp;Chenyang Jiao ,&nbsp;Xilang Yang ,&nbsp;Yiwen Wang ,&nbsp;Siqi Ma ,&nbsp;Wensheng Xiang ,&nbsp;Xiangjing Wang ,&nbsp;Junwei Zhao","doi":"10.1016/j.fm.2025.104934","DOIUrl":"10.1016/j.fm.2025.104934","url":null,"abstract":"<div><div>Postharvest black spot disease caused by <em>Alternaria alternata</em> severely impacted pear storage and transportation, leading to substantial economic losses. Biological control, particularly with <em>Trichoderma</em> species, offers a sustainable and effective alternative to chemical fungicides. In this study, <em>Trichoderma asperellum</em> 2-X-3-3, isolated from greenhouse soil used for morel cultivation, exhibited strong antifungal activity against <em>A</em>. <em>alternata</em>, achieving a 74.4 % inhibition rate through producing volatile organic compounds (VOCs). These VOCs inhibited <em>A</em>. <em>alternata</em> by reducing conidial germination and sporulation, disrupting mycelial structures, and damaging cell membrane integrity. Moreover, they also improved pear quality, boosted antioxidant enzyme activity, and upregulated gene expression, significantly extending storage time. HS-GC-IMS analysis identified 15 VOCs, all of which exhibited antifungal activity against <em>A. alternata</em>. Among them, seven VOCs demonstrated significant inhibitory activity (&gt;50 %), with three (3-octanone, acetic acid, and 1-hexanol) achieving nearly 100 % inhibition at 0.5 mL/L, highlighting their critical role in pathogen suppression. These findings demonstrate <em>T. asperellum</em> 2-X-3-3 as a potential, sustainable alternative to chemical fungicides for managing postharvest pear black spot disease, improving fruit quality, and extending shelf life.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104934"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145109132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of two virulent Proteus mirabilis phages and application of phage cocktail in raw chicken safety","authors":"Shilin Zhang ,&nbsp;Ruibing Yang ,&nbsp;Yaru Hong ,&nbsp;Han Niu ,&nbsp;Jiansong You ,&nbsp;Jianguang Li ,&nbsp;Huili Zhang ,&nbsp;Bilal Murtaza ,&nbsp;Chenyang Yi ,&nbsp;Xiaoyu Li ,&nbsp;Yongping Xu ,&nbsp;Lili Wang","doi":"10.1016/j.fm.2025.104919","DOIUrl":"10.1016/j.fm.2025.104919","url":null,"abstract":"<div><div><em>Proteus mirabilis</em> is an opportunistic pathogen belonging to the genus <em>Proteus</em> in the <em>Morganellaceae</em>. It is closely associated with infections of the gastrointestinal and urinary systems in humans and animals, posing a threat to the safety of food industries. With the increasing abuse of antibiotics, the problem of bacterial resistance has become extremely urgent. Moreover, animal-source foods often have drug residues, making it an urgent need to explore alternatives to antibiotics. Bacteriophages, bacteria-lysing viruses, cause no biological pollution and do not induce bacterial antibiotic resistance, making them potential green biological bactericides. In this study, 24 pathogenic <em>P</em>. <em>mirabilis</em> strains were isolated as host bacteria. Two virulent bacteriophages, <em>Proteus</em> phage ABTNL-P14 (referred to as P14) and <em>Proteus</em> phage ABTNL-Pp2 (referred to as Pp2), were isolated and identified, both showing effective infectivity against <em>P</em>. <em>mirabilis</em>. Two phages were confirmed as virulent strains lacking virulence factors, lysogeny-related genes and antibiotic resistance genes, meeting safety criteria for food applications. This study also evaluated the effectiveness of a P14 and Pp2 phage cocktail in eliminating <em>P</em>. <em>mirabilis</em> from chicken breast meat at 4 °C under MOIs of 1, 100, and 10,000. Notably, at a high MOI (10,000), the phage cocktail eliminated two host strains on chicken breast meat surfaces within 1 h and 6 h. Therefore, the phage cocktail has the potential to eliminate <em>P</em>. <em>mirabilis</em> in foods at low temperatures, serving as a green antibacterial agent for food applications.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104919"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144919843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}