International journal of food microbiology最新文献

{"title":"The microbial terroir of the Greek olive varieties","authors":"Ilario Ferrocino ,&nbsp;Davide Buzzanca ,&nbsp;Lena Pagiati ,&nbsp;Maria Kazou ,&nbsp;Marina Georgalaki ,&nbsp;Ioannis Hatzopoulos ,&nbsp;Effie Tsakalidou","doi":"10.1016/j.ijfoodmicro.2025.111332","DOIUrl":"10.1016/j.ijfoodmicro.2025.111332","url":null,"abstract":"<div><div>The microbial terroir of Greek olive varieties remains underexplored. In this study, 62 samples of olive fruits, collected across the harvest period 2019–2020, were analyzed by high-throughput sequencing. The samples represented 38 olive varieties collected from geographically well distributed regions of Greece. Analysis of the bacterial composition revealed that the geographical area was a significant factor in discriminating samples. The core microbiota included <em>Erwinia</em>, <em>Pseudomonas</em>, and members of the <em>Enterobacteriaceae</em> family. Furthermore, a notable variation in bacterial taxa abundances associated with the geographic location was observed. The sampling area was a key discriminant factor for the mycobiota, and the core mycobiota comprised <em>Alternaria</em>, <em>Taphrina</em>, <em>Candida</em>, <em>Wickerhamomyces anomalus</em> and <em>Penicillium</em>. Finally, Redundancy Analysis (RDA) revealed a notable association between environmental characteristics and microbial composition. Specifically, tree age was associated with certain bacterial and fungal taxa (Pearson's correlation p-value adj.[FDR] &lt; 0.05).</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"441 ","pages":"Article 111332"},"PeriodicalIF":5.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144548399","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":"Unravelling Listeria monocytogenes persistence in frozen potato processing: Insights from whole genome sequencing analysis","authors":"Tuytschaever Tessa ,&nbsp;Mispelaere Marieke ,&nbsp;Peeters Charlotte ,&nbsp;De Canck Evelien ,&nbsp;Vandamme Peter ,&nbsp;Raes Katleen ,&nbsp;Hulpiau Paco ,&nbsp;Sampers Imca","doi":"10.1016/j.ijfoodmicro.2025.111334","DOIUrl":"10.1016/j.ijfoodmicro.2025.111334","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> persistence remains an issue in the food industry, including the frozen vegetable/potato processing industry. This study demonstrates the added value of whole genome sequencing (WGS) for persistence and transmission routes within food businesses. A total of 79 isolates from environmental samples (including employees' shoes), collected over three years (2020−2022), along with two intermediate product samples, and one end product sample<em>,</em> and submitted for WGS. The isolates were taken from in and around the freezing tunnel of a potato processing plant after blanching and frying. Of the 82 isolates, 56 were confirmed as <em>L. monocytogenes</em>, 17 as <em>L. innocua</em>, two as <em>Enterococcus faecalis</em>, and seven had unclear/mixed results using both TYGS (Type Strain Genome Server) and FastANI (Fast Average Nucleotide Identity). Clusters were identified using a 99.5 % ANI value cutoff. A single large <em>L. monocytogenes</em> cluster encompassed 55 of the 56 confirmed isolates and exhibited fewer than six allelic differences in pairwise comparisons based on cgMLST results. Two <em>L. innocua</em> clusters comprised 12 and five isolates, respectively. The results indicated <em>L. monocytogenes</em> persistence for at least three years and identified employees' shoes and a tool cart's wheels as potential transmission vehicles. The isolates of intermediate product samples belonged to the <em>L. monocytogenes</em> cluster, indicating post-contamination via the freezing tunnel. However, the end product isolate did not belong to the <em>L. monocytogenes</em> cluster, suggesting other high-risk areas within the facility. Various genes related to virulence, stress response, biofilm formation, and disinfectant resistance were identified in both <em>L. monocytogenes</em> and <em>L. innocua</em> clusters and in the <em>L. monocytogenes</em> end product isolate.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"441 ","pages":"Article 111334"},"PeriodicalIF":5.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144556908","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":"The resistome of pasteurized and raw milk cheeses from the state of Vermont","authors":"Felipe Machado de Sant'Anna ,&nbsp;Ashma Chakrawarti ,&nbsp;Bradd J. Haley ,&nbsp;John Barlow","doi":"10.1016/j.ijfoodmicro.2025.111333","DOIUrl":"10.1016/j.ijfoodmicro.2025.111333","url":null,"abstract":"<div><div>This study investigates the resistome dynamics in cheese production, focusing on both raw milk and pasteurized varieties comparing a standard and lytic method of DNA extraction. Metagenomic analysis revealed the presence of single nucleotide polymorphism (SNP) confirmed antimicrobial resistance genes (ARGs) in core and rind samples of cheeses at different stages of ripening. No statistical significance was found between the extraction methods for antimicrobial resistance gene (ARG) classes. In pasteurized cheese, the resistome was influenced by the initial microbial composition and ripening period, with limited ARGs detected due to pasteurization. Nonetheless, detection of class B β-lactamase and Fosfomycin B resistance genes was observed in the pasteurized cheese core, possibly harbored by <em>Bacillus cereus</em>. Raw milk cheese exhibited a distinct resistome profile, with fluctuations in macrolide and oxazolidinone resistance genes associated with changes in microbial populations during ripening. Notably, the likely presence of multi-drug resistance genes in <em>Lactococcus lactis</em> highlights the importance of understanding resistance mechanisms in starter cultures. The study emphasizes the need for antimicrobial stewardship and hygiene practices in dairy production to mitigate the spread of resistance genes. Despite sequencing biases, this research contributes valuable insights into the cheese resistome, advocating for future studies to employ enhanced sequencing methods for comprehensive analysis and to develop practical strategies for resistance management in dairy products.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"441 ","pages":"Article 111333"},"PeriodicalIF":5.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144517714","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 and application of novel bacteriophage PS2 for controlling pathogenic Escherichia coli in different food matrices","authors":"Song Zhang ,&nbsp;Kanghee Ryu ,&nbsp;Jin-Chul Kim ,&nbsp;Juhee Ahn","doi":"10.1016/j.ijfoodmicro.2025.111330","DOIUrl":"10.1016/j.ijfoodmicro.2025.111330","url":null,"abstract":"<div><div>This study was aimed to investigate a novel <em>Escherichia</em> phage, vB_EcoS_PS2, which was isolated from sewage and identified as a member of the <em>Dhillonvirus</em> genus within the <em>Caudoviricetes</em> class based on its isometric head and long, non-contractile tail morphology. Whole-genome analysis confirmed the absence of genes associated with antibiotic resistance, lysogeny, and virulence factors in its 44,264 bp genome. Phage PS2 exhibited high specificity against <em>E. coli</em> strains at various serotypes, including O157:H7, O6, and O78:K80:H12. The biological property showed that phage PS2 had a short latent period (20 min) and large burst size (410 PFU/cell), and maintained stability when exposed to a broad range of temperatures (4–60 °C) and pH levels (4–10). In broth, phage PS2 effectively inhibited bacterial growth and delayed regrowth for up to 20 h. Additionally, phage PS2 effectively eradicated preformed biofilms, achieving a 4.8 log reduction in viable cell counts. Phage PS2 was evaluated for its biocontrol efficacy in milk, rice gruel, and packaged pork sausage at 4 °C and 25 °C. At higher MOIs, it significantly reduced bacterial populations, achieving up to 6.20 log reduction in milk, 5.94 log in rice gruel, and 5.26 log in sausage, showing its effective biocontrol potential. Compared to the control, phage PS2 treatment significantly reduced pathogenic <em>E. coli</em> populations with sustained inhibition across all tested food models. The solid food model showed varying efficacy depending on the MOI, highlighting the need for optimized application strategies in complex food matrices. To conclude, <em>Escherichia</em> phage PS2 exhibited excellent stability, strong lytic activity, and broad efficacy against various <em>E. coli</em> serotypes, establishing it as a promising biocontrol agent for enhancing food safety.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"441 ","pages":"Article 111330"},"PeriodicalIF":5.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144517717","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":"Impact of pH and temperature in dairy processing on the infectivity of H5N1 avian influenza viruses","authors":"Nicole Lenz-Ajuh ,&nbsp;Leonie Rau ,&nbsp;Lisa Butticaz ,&nbsp;Étori Aguiar Moreira ,&nbsp;Bettina Zimmer ,&nbsp;Vincent Beuret ,&nbsp;Florian Loosli ,&nbsp;Jan-Erik Ingenhoff ,&nbsp;Barbara Wieland ,&nbsp;Gert Zimmer","doi":"10.1016/j.ijfoodmicro.2025.111328","DOIUrl":"10.1016/j.ijfoodmicro.2025.111328","url":null,"abstract":"<div><div>Highly pathogenic avian influenza viruses of subtype H5N1 (clade 2.3.4.4b) can cause a mastitis-like disease in dairy cows. The presence of high amounts of infectious H5N1 virus in milk has raised significant concerns about the safety of raw milk products. In this study, the effect of temperature and pH on the stability of H5N1 viruses was investigated. We found that both bovine and avian H5N1 viruses remained infectious when incubated in milk at 4 °C for four weeks. When the viruses were incubated in milk at 21 °C, infectivity of avian H5N1 decreased only slightly and of bovine H5N1 moderately. The avian H5N1 virus was stable at 50 °C for 30 min but was inactivated at higher temperatures (55 °C for 10 min, 60 °C for 1 min, or 72 °C for 30 s). Bovine and avian H5N1 viruses were stable at pH levels between 6.0 and 10.0, but were partially inactivated at pH 5.0 and completely inactivated at pH 4.0. Both H5N1 viruses were completely inactivated when incubated with yoghurt at pH 4.2. Incubation of the avian H5N1 virus with soft and semi-hard cheese at pH 5.0–5.3 reduced infectious titers by 5.1 and 3.9 log₁₀, respectively. In contrast, the infectivity of bovine H5N1 was only minimally reduced following incubation with semi-hard cheese. In conclusion, H5N1 viruses are efficiently inactivated by pasteurization and most thermisation procedures. However, in untreated raw milk bovine H5N1 virus may survive cheese-making processes if the production temperature stays below 50 °C.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"441 ","pages":"Article 111328"},"PeriodicalIF":5.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144522912","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":"Synergism between nisin and citronellal against Fusarium graminearum and their application in maize preservation","authors":"Shiqi He,&nbsp;Yingxin Wei,&nbsp;Zhanyi Yang,&nbsp;Licong Zhang,&nbsp;Anshan Shan","doi":"10.1016/j.ijfoodmicro.2025.111331","DOIUrl":"10.1016/j.ijfoodmicro.2025.111331","url":null,"abstract":"<div><div><em>Fusarium graminearum</em> (<em>F. graminearum</em>), responsible for Fusarium head blight in cereals, causes significant yield losses and produces mycotoxins contaminating food and feed. The combined effects of nisin and citronellal against <em>F. graminearum</em> were investigated in this study. The combination of nisin and citronellal not only exhibited a synergistic effect against <em>F. graminearum</em> spores (FICI &lt;0.3125), but also significantly inhibited mycelial growth, with inhibition rates of (76.93 ± 6.74) % and (95.24 ± 4.33) % for mycelial diameter and weight, respectively. The nisin/citronellal combination maintained stable antifungal activity independent of salts, high temperature, and acid–base conditions. Mechanistically, citronellal strongly inhibited energy metabolism, nisin significantly reduced the ergosterol content (to our knowledge, the first report of nisin suppressing ergosterol in <em>F. graminearum</em>), and the combination of citronellal and nisin further enhanced disruption of fungal cell membranes. Moreover, due to the reduced dosage and involvement of multiple mechanisms, the nisin/citronellal combination did not induce resistance in <em>F. graminearum</em> after 30 generations, with MIC fold changes of 0.25 to 2. Finally, the combination effectively suppressed fungal contamination in maize. Overall, nisin and citronellal could be used together for controlling <em>F. graminearum</em> in food and feed industries. Although the production costs of nisin and citronellal remain higher than those of synthetic fungicides, the continuous development of biotechnology is driving their application in post-harvest grain storage.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"441 ","pages":"Article 111331"},"PeriodicalIF":5.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534190","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":"LtrA is critical for biofilm formation and colonization of Vibrio parahaemolyticus on food-related surfaces","authors":"Shuhui Xiong ,&nbsp;Nan Zhang ,&nbsp;Hui Sun ,&nbsp;Miaomiao Zhang ,&nbsp;Xue Li ,&nbsp;Xi Luo ,&nbsp;Yiquan Zhang ,&nbsp;Renfei Lu","doi":"10.1016/j.ijfoodmicro.2025.111327","DOIUrl":"10.1016/j.ijfoodmicro.2025.111327","url":null,"abstract":"<div><div><em>Vibrio parahaemolyticus</em> is the leading causative agent of seafood-associated acute gastroenteritis. The formation of biofilms is one of the key reasons for its resistance to adverse environments and its persistence in seafood. Investigating the regulatory mechanisms of biofilm formation is beneficial for the development of new intervention methods to reduce <em>V. parahaemolyticus</em> contamination during seafood processing and storage. In this study, we identified a global regulator, LtrA (VPA0519), which is involved in regulating biofilm formation in <em>V. parahaemolyticus</em>. The deletion of <em>ltrA</em> led to a significant alteration in the transcription levels of 706 genes, including those associated with type III and VI secretion systems and biofilm formation. LtrA positively regulated biofilm formation by enhancing the production of exopolysaccharides, extracellular proteins, extracellular DNA, and cyclic di-GMP (<em>c</em>-di-GMP), as well as by decreasing swimming and swarming motility. The deletion of the <em>ltrA</em> gene also led to a reduction in the metabolic activity of biofilm cells but did not affect the production of capsular polysaccharide. Furthermore, the deletion of the <em>ltrA</em> gene resulted in a decrease in the biofilm formation ability of <em>V. parahaemolyticus</em> on the surfaces of shrimp (<em>Parapenaeopsis hardwickii</em>), crab (<em>Portunus trituberculatus</em>), polypropylene plastic, glass, and stainless steel. The findings in this study extend our understanding of the roles of LtrA and the genetic determinants involved in biofilm formation by <em>V. parahaemolyticus</em>.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"441 ","pages":"Article 111327"},"PeriodicalIF":5.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490822","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":"Fabrication of Plantaricin FB-2 loaded chitosan/agar coatings: Enhancing antimicrobial activity and prolonging fresh pork shelf life","authors":"Shuang Yu ,&nbsp;Qin Chen ,&nbsp;Sivakumar Manickam ,&nbsp;Yuxun Li ,&nbsp;Mengyao Zhang ,&nbsp;Xiaohu Luo ,&nbsp;Jiali Xing ,&nbsp;Ying Wan ,&nbsp;Dan Ouyang ,&nbsp;Jian Shen ,&nbsp;Yanan Liu","doi":"10.1016/j.ijfoodmicro.2025.111329","DOIUrl":"10.1016/j.ijfoodmicro.2025.111329","url":null,"abstract":"<div><div>Fresh pork is highly prone to spoilage from oxidation and microbial growth. Utilizing edible coatings made from polysaccharides and bacteriocins is an effective strategy to preserve the quality of fresh pork. In this study, a coating film with antimicrobial properties was developed by grafting chitosan (CS) and agar (AG) together and then incorporating the bacteriocin Plantaricin FB-2. The interaction among these three components was verified using Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) analysis. Scanning electron microscopy (SEM) showed that increasing the content of Plantaricin FB-2 in the coating film would change the surface texture of the coating film, making it less smooth. Meanwhile, it would also enhance the hardness and water-holding capacity of the coating film. Additionally, all the coating solutions demonstrated excellent biocompatibility. The inhibition zones for CS/AG/64 and CS/AG/128 against <em>Staphylococcus aureus</em> measured 12.26 mm and 14.56 mm, respectively. The CS/AG matrix also exhibited a slow-release effect on Plantaricin FB-2. The CS/AG/128 coating film effectively preserved the appearance and quality of fresh pork for at least 14 days, as demonstrated by five indicators: color value (L*), juice loss, pH, total volatile basic nitrogen (TVB-N), and total colony count. This antimicrobial-coated film shows significant potential as a packaging material for fresh pork preservation and controlled release. In conclusion, this approach not only extends the shelf life of fresh pork but also offers a promising solution for sustainable food preservation, potentially transforming the landscape of fresh pork packaging.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"441 ","pages":"Article 111329"},"PeriodicalIF":5.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144514090","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":"Zoonotic and ecological implications of parasites in a popular edible fish, Saurida tumbil (Family Synodontidae): Insights from review and original research","authors":"Shokoofeh Shamsi ,&nbsp;Javad Khedri ,&nbsp;Hassan Borji","doi":"10.1016/j.ijfoodmicro.2025.111324","DOIUrl":"10.1016/j.ijfoodmicro.2025.111324","url":null,"abstract":"<div><div><em>Saurida tumbil</em>, is a commercially valuable fish which is found in 36 countries and islands across Africa, Asia, and Oceania. It serves as a key food resource for many coastal communities, making the identification and assessment of its parasitic biota important for food safety and ecological monitoring. In this study, 140 specimens of <em>S. tumbil</em>, obtained from local fish markets were examined for foodborne parasites using both morphological and molecular approaches. A total of 123 nematodes, all alive, were collected from 33 infected fish. We also conducted an extensive review of parasites previously associated with this fish species. Our findings based on the examination of fish and the literature review reveal that <em>S. tumbil</em> hosts a diverse range of parasites, such as protozoans, nematodes, and tapeworms, several of which present potential zoonotic risks. Key discoveries include the first identification of <em>Anisakis</em> larval type III as <em>A. brevispiculata</em>, as well as evidence that <em>Anisakis</em> larval type I consists of two genetically distinct species, both labelled as <em>A. typica</em> in GenBank despite exhibiting greater genetic divergence. <em>Anisakis</em> nematodes are a known seafood borne parasites. Additionally in the literature, another parasite, trypanorhynch tapeworm larvae, were commonly found in this fish. Although human infections with trypanorhynch larvae are rare, similar to anisakids they can cause allergic reactions and reduce the marketability of fish due to consumer aversion caused by presence of parasites in fish flesh. Our results also highlight the challenges posed by mislabelled sequences in GenBank, which complicate the accurate identification of parasite larvae. These inaccuracies impede species-level identification, obscure the true diversity and zoonotic potential of these parasites, and ultimately hinder effective monitoring and public health responses. Our results contribute to a better understanding of <em>Saurida tumbil</em>'s role as a host for diverse parasite species with both ecological and zoonotic significance.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"441 ","pages":"Article 111324"},"PeriodicalIF":5.0,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144330492","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":"Harnessing a deep-sea EAL-domain enzyme for quorum quenching and biofilm control in food pipelines","authors":"Ramu Meenatchi ,&nbsp;P. Snega Priya ,&nbsp;Nitya Sunanda Appikatla ,&nbsp;Raja Mohanakrishna ,&nbsp;Damotharan Kesavan ,&nbsp;J.T. Mary Leema ,&nbsp;Sree Sankar Darveekaran Nair ,&nbsp;Saurav Gupta ,&nbsp;Pushplata Yadav ,&nbsp;Saravanane Narayanane ,&nbsp;Karpaga Raja Sundari Balachandran ,&nbsp;Vijaya Raghavan Rangamaran ,&nbsp;Pankaj Verma ,&nbsp;A. Ganesh Kumar ,&nbsp;N.V. Vinithkumar ,&nbsp;Mukesh Pasupuleti ,&nbsp;Dharani Gopal ,&nbsp;Jesu Arockiaraj","doi":"10.1016/j.ijfoodmicro.2025.111326","DOIUrl":"10.1016/j.ijfoodmicro.2025.111326","url":null,"abstract":"<div><div>This study explores the potential of quorum-quenching (QQ) enzymes from deep-sea bacteria to disrupt bacterial communication and biofilm formation. Among 21 psychrophilic marine isolates, <em>Vibrio</em> sp. strain SAT06 showed broad-spectrum QQ activity by degrading both short (C₆-HSL) and long-chain (3-O-C₁₂-HSL) acyl homoserine lactones. The QQ enzyme, identified as an EAL-domain-containing protein, exhibited high activity under refrigerated conditions (0–15 °C) and alkaline pH, further enhanced by Mg²⁺ and Ca²⁺ ions. Enzyme kinetics confirmed its hydrolytic activity against C₆-HSL and 3-O-C₁₂-HSL, validated by HPLC and acidification assays. SAT06 enzyme significantly reduced biofilm thickness (40–60 %) in <em>Listeria monocytogenes</em> and <em>Pseudomonas fluorescens</em>. It downregulated the <em>agrA</em> gene, a key regulator of biofilm formation in Gram-positive bacteria, and modified antibiotic resistance, restoring susceptibility in resistant pathogens. Mechanistically, the enzyme acts via lactone ring hydrolysis and modulates intracellular cyclic-di-GMP levels, as demonstrated by qualitative Congo red assays, thereby inhibiting quorum sensing-regulated biofilm formation and motility. The cold-active and stable nature of SAT06 under food processing conditions underscores its potential as an effective biofilm control agent. Future work may focus on enhancing enzyme durability through nanocoating for industrial deployment. This study also establishes a proof-of-concept for the SAT06 enzyme as a functional anti-biofilm surface coating within a model food-grade pipeline system.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"441 ","pages":"Article 111326"},"PeriodicalIF":5.0,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366770","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}