International journal of food microbiology最新文献

{"title":"Multi-omics signature profiles of cold-smoked salmon from different processing plants: Insights into spoilage dynamics","authors":"Sabrina Macé ,&nbsp;Cécile Rannou ,&nbsp;Marc Jérôme ,&nbsp;Frédérique Chevalier ,&nbsp;Laetitia Kolypczuk ,&nbsp;Claire Donnay-Moreno ,&nbsp;Françoise Leroi ,&nbsp;Mireille Cardinal ,&nbsp;Cyril Noël","doi":"10.1016/j.ijfoodmicro.2025.111233","DOIUrl":"10.1016/j.ijfoodmicro.2025.111233","url":null,"abstract":"<div><div>Cold-smoked salmon (CSS) is highly susceptible to spoilage due to its processing and storage requirements. This study leverages a multi-omics approach to unravel the complex interactions between microbiota, biochemical changes, and sensory characteristics during the storage of CSS produced in three distinct processing plants. By integrating high-throughput metabarcoding, volatile organic compound (VOC) profiling, biochemical assays, and sensory evaluations, plant-specific spoilage trajectories and molecular signatures that influence product quality were identified. Initial storage phases revealed a shared unspoiled profile across all samples marked by high levels of phenolic VOCs. However, as storage progressed, spoilage pathways diverged depending on the processing plant, driven by variations in microbiota composition and metabolic activity. Distinct bacterial communities, including genera such as <em>Photobacterium</em>, <em>Aliivibrio</em>, <em>Carnobacterium</em>, and <em>Brochothrix</em>, shaped the production of spoilage-related VOCs. Statistical analyses using the DIABLO framework uncovered strong correlations between bacterial taxa, volatile organic compounds (VOCs), and sensory attributes, emphasizing the distinct spoilage signatures associated with each processing plant. This study provides new insights into the spoilage mechanisms of cold-smoked salmon by integrating multi-omics data to identify plant-specific microbiota and their metabolic contributions. Beyond identifying distinct spoilage signatures, this study highlights the potential of multi-omics approaches to develop targeted interventions for maintaining product quality.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"438 ","pages":"Article 111233"},"PeriodicalIF":5.0,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143916260","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":"Antimicrobial activity and mechanism of ferulic acid in combination with UV-A light against Escherichia coli and its application on chicken preservation","authors":"Dan Liu ,&nbsp;Yaokun Pang ,&nbsp;Shenrui Pan ,&nbsp;Jianxia Sun","doi":"10.1016/j.ijfoodmicro.2025.111234","DOIUrl":"10.1016/j.ijfoodmicro.2025.111234","url":null,"abstract":"<div><div>More attention has been paid to developing new antibacterial drugs from natural products due to antibacterial resistance. Ferulic acid (FA) is a natural phenolic acid with demonstrated antimicrobial effects. However, its bactericidal activity is insufficient to achieve a rapid bacteria reduction in a short time. This study demonstrates the antimicrobial activity and synergistic interaction of FA in combination with ultraviolet A (UV-A) against <em>Escherichia coli (E. coli)</em>. The synergistic activity against <em>E. coli</em> was concentration and time-dependent. A set of associated changes in cellular functions of <em>E. coli</em> including membrane integrity, cell membrane permeability and DNA damages were measured. Morphologically, the treated cells exhibited a bacterial membrane and DNA dysfunction. Furthermore, the photostability and photochemical pathway of FA upon UV-A exposure was investigated. A rapid photochemical degradation of FA upon UV-A irradiation was observed due to the photoisomerization process of FA. Type II reaction was assumed as the main photochemical pathway as evidenced by the actions of different quenching agents. Antibacterial activity of FA + UV-A was also tested on chicken breast meat. A reduction of the loads of <em>E. coli</em> bacteria on chicken and good maintenance of its quality was achieved. This combination of methods helps to reduce the use of chemical food preservatives and provide new ways to control pathogenic microorganisms in food industry.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"438 ","pages":"Article 111234"},"PeriodicalIF":5.0,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143906954","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":"Assembly mechanisms and function features of prokaryotic communities in artificial pit mud related to soil type and inoculum","authors":"Yan Wang ,&nbsp;Yalan Fei ,&nbsp;Yong Tao ,&nbsp;Xiaohong He","doi":"10.1016/j.ijfoodmicro.2025.111232","DOIUrl":"10.1016/j.ijfoodmicro.2025.111232","url":null,"abstract":"<div><div>The prokaryotic community of artificial pit mud (APM), which is manufactured using fresh soil as the raw material, pit mud (PM) as the inoculum, and yellow water (YW) as the nutrient source, significantly affect the quality of strong-flavor <em>Baijiu</em>. Here, the APM assembly mechanisms and function features under the different treatments were explored by microcosmic experiments. The results revealed that the soil type could directly influence the APM physicochemical properties, and the inoculum mainly affected the typical organic acids. Microbial analyses revealed that the influence of soil type (22.69 %) and inoculum (20.60 %) on the APM prokaryotic community was greater than that of YW nutrient (7.50 %). Among them, black soil was more conducive to the stability, compactness, and modularization tendency of the co-occurrence network, compared to loess soil. Assembly model showed that most APMs predominantly relied on the stochastic process (|βNTI| ≤ 2), and black soil might facilitate the balance of the stochastic and deterministic processes. Metabolism annotation unveiled that new PM inoculum stimulated lipopolysaccharide biosynthesis, sphingolipid metabolism and lysosome, affecting the stability of APM individual microorganism compared to old PM inoculum. The environmental adaptation revealed that old PM inoculum, black soil, and YW nutrient contributed to the broader environmental thresholds, enhancing the APM adaptability to diverse feedstock environments. These findings could provide valuable insights into standardizing APM in the future.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111232"},"PeriodicalIF":5.0,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143917660","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":"Efficacy of gaseous ozone for the inactivation of Listeria monocytogenes and Saccharomyces cerevisiae in fresh peach and grape juice","authors":"Virginia Prieto-Santiago,&nbsp;Ingrid Aguiló-Aguayo,&nbsp;Jordi Ortiz-Solá,&nbsp;Marina Anguera,&nbsp;Maribel Abadias","doi":"10.1016/j.ijfoodmicro.2025.111231","DOIUrl":"10.1016/j.ijfoodmicro.2025.111231","url":null,"abstract":"<div><div>Ozonation is an emerging non-thermal technology with potential applications for reducing the microbial load of foods. The present research aimed to evaluate the impact of gaseous ozone treatment on artificially inoculated <em>Listeria monocytogenes</em> as pathogenic target and <em>Saccharomyces cerevisiae</em> as spoilage target. Moreover, the ozone's effect (with an O₃ concentration between 0.49 and 1.14 ppm up to 15 min) on the key quality parameters of the PGJ was also assessed and compared to a conventional thermal treatment (90 ± 1 °C for 1 min). Despite ozone being demonstrated to completely inactivate <em>L. monocytogenes</em> in 4 min, only a 2-log reduction was obtained after 15 min on <em>S. cerevisiae</em>. The juice's physicochemical and microbiological quality parameters were not significantly affected either. Although the decrease in nutritional parameters after the most extended ozone treatments was not significantly different from the ones found with the thermal procedure, color degradation of PGJ resulted significantly more significantly after the thermal treatment, compared to the ozone exposure. Ozonation may be a promising technology to preserve safety, visual aspects, physicochemical, and functional properties while extending the self-life of peach and grape juice.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"438 ","pages":"Article 111231"},"PeriodicalIF":5.0,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143891583","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":"Biocontrol ability and possible mechanism of Metschnikowia pulcherrima against major diseases of postharvest citrus fruit and its biopreservative application","authors":"Wenqing Liu ,&nbsp;Chaoyi Liu ,&nbsp;Dexi Zeren ,&nbsp;Shupei Wang ,&nbsp;Zhimei Tan ,&nbsp;Fangxue Hang ,&nbsp;Xinquan Liang ,&nbsp;Caifeng Xie ,&nbsp;Kai Li","doi":"10.1016/j.ijfoodmicro.2025.111230","DOIUrl":"10.1016/j.ijfoodmicro.2025.111230","url":null,"abstract":"<div><div>The capability of <em>Metschnikowia pulcherrima</em> to control postharvest citrus diseases was analyzed, with its action mechanisms and preservation performance during storage further explored. <em>In vitro</em> and <em>in vivo</em> tests demonstrated <em>M. pulcherrima</em> significantly inhibited the growth of <em>Penicillium digitatum</em> (P.d), <em>Penicillium italicum</em> (P.i), and <em>Geotrichum citri-aurantii</em> (G.c), and markedly controlled the incidence and progression of these three postharvest diseases. The non-cellular components of <em>M. pulcherrima</em> did not significantly inhibit three pathogens' growth, while its volatile compounds (VOCs) displayed notable inhibitory effects. Moreover, <em>M. pulcherrima</em> exhibited no parasitic effects on the mycelia of three pathogens. Nutritional competition experiment revealed that <em>M. pulcherrima</em> outcompeted the pathogens, utilizing fructose and glucose more rapidly and efficiently in nutrient-poor fruit wounds. Additionally, <em>M. pulcherrima</em> demonstrated a rapid proliferation and colonization ability on citrus fruit wounds and exhibited biofilm formation, thereby effectively preventing pathogen from contacting the fruit. Iron competition experiments indicated that exogenous FeCl₃ significantly reduced <em>M. pulcherrima</em>'s antifungal activity against P.d, P.i, and G.c, and its diseases control efficacy. Induced resistance tests demonstrated that <em>M. pulcherrima</em> significantly enhanced citrus fruit resistance to three diseases, with a particularly strong effect against sour rot. Storage tests over 180 d revealed that <em>M. pulcherrima</em> treatment significantly decreased the natural decay rate and maintained the quality indicators of citrus fruits. Overall, <em>M. pulcherrima</em> presented considerable potential as a biocontrol agent for effectively managing postharvest diseases in citrus fruits.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"438 ","pages":"Article 111230"},"PeriodicalIF":5.0,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143891579","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":"Deciphering the preservative effects of protamine from Xinjiang Coregonus peled on grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage: a perspective from the microbiome","authors":"Rong Zhang ,&nbsp;Yanan Gao ,&nbsp;Xiaoji Fan ,&nbsp;Song Zhu ,&nbsp;Tingzhang Wang ,&nbsp;Lili Gao ,&nbsp;Xueqin Zhao ,&nbsp;Zhuang Ma ,&nbsp;Yiling Fan ,&nbsp;Dan Jiang ,&nbsp;Shuyan Liu","doi":"10.1016/j.ijfoodmicro.2025.111222","DOIUrl":"10.1016/j.ijfoodmicro.2025.111222","url":null,"abstract":"<div><div>Protamine is a natural cationic peptide which has been utilized as a food preservative, since its antibacterial capability against a wide range of Gram-negative and -positive bacteria. Despite the antibacterial mechanism has been well uncovered, its role in complex food microbial communities is largely elusive. In the present study, grass carp (<em>Ctenopharyngodon idellus</em>) fillets were treated with protamine and a protamine-based compound preservative, and stored at 4 °C for 15 days. The pH, total viable count (TVC), and total volatile base nitrogen (TVB-N) were monitored during the refrigerated storage, as well as the bacterial communities by 16S rRNA amplicon sequencing. Protamine, especially the protamine compound preservative, reduced the pH, TVC and TVB-N during the storage, and prolonged the shelf life of fish fillets. Bacterial communities on fillets during the refrigerated storage challenged by protamine and its compound preservative significantly differed from that in control. Prevalent genera including <em>Aeromonas</em>, <em>Pseudomonas</em>, and <em>Myroides</em> were significantly altered by protamine treatment. A group of 18 genera were closely associated with the antibacterial activity of protamine. The fillets treated with protamine possessed a more complex and stable bacterial community. Our study depicted a dynamic alteration of bacterial communities during the refrigerated storage of fish fillets, and offered an insight into the understanding of the antibacterial mechanisms of protamine from a microbiota perspective.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"440 ","pages":"Article 111222"},"PeriodicalIF":5.0,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144114876","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":"Assessing the growth dynamics of Listeria monocytogenes and microbiota in RTE poultry: A combined BP-ANN and traditional approach","authors":"Zichen Deng ,&nbsp;Wenqian Li ,&nbsp;Yihuan Song ,&nbsp;Hongyi Wen ,&nbsp;Yongxian Zhang ,&nbsp;Yan Du ,&nbsp;Yan Wang ,&nbsp;Can Huang ,&nbsp;Jingyu Chen","doi":"10.1016/j.ijfoodmicro.2025.111221","DOIUrl":"10.1016/j.ijfoodmicro.2025.111221","url":null,"abstract":"<div><div>Ready-to-eat (RTE) poultry meats are increasingly popular as convenient snacks, but their refrigeration creates conditions that may facilitate the growth of foodborne pathogens, such as <em>Listeria monocytogenes</em>, posing significant food safety risks. To address this issue, a Backpropagation Artificial Neural Network (BP-ANN) model incorporating environmental factors was established to predict the growth of <em>L. monocytogenes</em> and background microbiota (BM) in RTE poultry meats—duck wings (DW), duck tongues (DT), and duck necks (DN)—at 4 °C, 10 °C, 15 °C, and 25 °C. Besides, the traditional predictive model was also developed to simulate the growth dynamics and maximum growth rates (<em>μ</em>_<em>max</em>). The Baranyi model, identified as the best fit based on RMSE (0.28 ± 0.05 log CFU/g) and AIC (5.68 ± 2.47), was employed as the foundation for a competition model incorporating the Jameson effect, demonstrating that BM reached the stationary phase faster, significantly inhibiting <em>L. monocytogenes</em> growth. With increasing temperature, the <em>μ</em>_<em>max</em> of <em>L. monocytogenes</em> rose from 0.05 ± 0.02 to 0.68 ± 0.09 h^-1, while that of BM increased from 0.06 ± 0.02 to 0.77 ± 0.08 h^-1. Notably, DW provided more favorable conditions for microbial growth compared to DN and DT. In addition, the BP-ANN model effectively captured complex nonlinear interactions among temperature, pH, A_w, and meat types, achieving high predictive accuracy (R² = 0.9882). It thus offered a complementary explanation to traditional modeling. Model validation using an independent dataset at 8 °C, 12 °C, and 20 °C confirmed high predictive reliability of developed models, with error margins ranging from 0.2 to 0.5 log CFU/g. These findings provide valuable tools for predicting microbial growth in RTE poultry products, aiding in risk assessment, and informing temperature-dependent storage strategies to improve food safety.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"438 ","pages":"Article 111221"},"PeriodicalIF":5.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143899460","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":"Revealing the influence of Lacticaseibacillus paracasei C5 on the flavor formation of bread dough by metagenomics and flavouromics","authors":"Yuxin Gan ,&nbsp;Jinxi Cui ,&nbsp;Aoxuan Nie ,&nbsp;Yuxia Yang ,&nbsp;Xiuhong Zhao","doi":"10.1016/j.ijfoodmicro.2025.111220","DOIUrl":"10.1016/j.ijfoodmicro.2025.111220","url":null,"abstract":"<div><div>This study investigated the impact of <em>L. paracasei</em> C5 on the generation of flavor compounds in bread through metagenomics and flavouromics. Metagenomic profiling revealed that <em>L. paracasei</em> C5 facilitated carbohydrate, amino acid, and lipid metabolism in the dough. Correlative analyses between specific microbial species and flavor compounds demonstrated a positive association between <em>L. paracasei</em> and key flavor compounds in bread, such as 2-nonenal,(E)-, 2-octenal,(E)-, benzeneacetaldehyde, and hexanoic acid, ethyl ester. A predictive network outlining the metabolic pathways responsible for <em>L. paracasei</em> C5 sourdough bread flavor compounds was established, elucidating the microbial annotation of pertinent genes and enzymes. The findings underscored the synergistic role of <em>L. paracasei</em> and <em>S. cerevisiae</em> in enhancing the activity of encoded enzymes involved in carbohydrate degradation, acetyl-CoA synthesis, succinate conversion, acyl-CoA production, transaminases, alcohol dehydrogenase, and carboxylesterases. These results offer novel insights into the mechanisms by which <em>L. paracasei</em> C5 augments bread flavor.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"437 ","pages":"Article 111220"},"PeriodicalIF":5.0,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143869122","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 effects of carbendazim on metabolic pathways of Saccharomyces cerevisiae Saflager S-189 and beer characteristics","authors":"Xingguang Chen ,&nbsp;Wenzhe Li ,&nbsp;Jiyang Chu ,&nbsp;Ziqiang Chen ,&nbsp;Lifang Zou ,&nbsp;Lei Wang ,&nbsp;Ran Qiu ,&nbsp;Jian Lu ,&nbsp;Dianhui Wu","doi":"10.1016/j.ijfoodmicro.2025.111219","DOIUrl":"10.1016/j.ijfoodmicro.2025.111219","url":null,"abstract":"<div><div>Carbendazim (CBZ) is a broad-spectrum fungicide commonly used in agriculture, but its residue can contaminate beer ingredients, potentially affecting <em>Saccharomyces cerevisiae</em> and beer quality. In this work, the effect of CBZ on <em>Saccharomyces cerevisiae</em> Saflager <em>S-189</em> (<em>S-189</em>) and beer quality was investigated. The results demonstrated that <em>S-189</em> was inhibited at concentrations equal to or exceeding 150 μg/kg of CBZ, reducing its growth rate, cell number, viability, and damaging cell structure. The CBZ disrupted multiple metabolic pathways in <em>S-189</em>, including amino acid biosynthesis, tRNA biosynthesis, and ABC transporters, and negatively affected energy metabolism, antioxidant activity, nutrient transport, and fermentation performance. Compared with the control group, the fermentation degree, alcohol content, and total acidity of beer fermented with 300 μg/kg CBZ-contaminated wort decreased, while the true concentration, pH, turbidity, and alcohol-ester ratio increased. Furthermore, CBZ changed the content of key flavor substances in beer, which affected the flavor quality of beer.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"437 ","pages":"Article 111219"},"PeriodicalIF":5.0,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143873560","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":"Interlaboratory proficiency tests to assess the analytical competency of French official control laboratories for the analysis of Listeria monocytogenes, Salmonella spp. and coagulase-positive staphylococci in food","authors":"Léna Barre ,&nbsp;Florence Guillier ,&nbsp;Bertrand Lombard ,&nbsp;Corinne Danan ,&nbsp;Jacques-Antoine Hennekinne ,&nbsp;Boris Constantin ,&nbsp;Romain Le Neve ,&nbsp;Sandrine Nguyen ,&nbsp;Abdelkader Boubetra ,&nbsp;Marianne Chemaly ,&nbsp;Yacine Nia ,&nbsp;Laetitia Bonifait","doi":"10.1016/j.ijfoodmicro.2025.111218","DOIUrl":"10.1016/j.ijfoodmicro.2025.111218","url":null,"abstract":"<div><div>A common interlaboratory proficiency testing scheme in food microbiology was organised yearly in France from 2019 to 2021 by the three National Reference Laboratories for <em>Listeria monocytogenes</em>, <em>Salmonella</em> spp. and coagulase-positive staphylococci (CPS). This proficiency testing scheme aimed to assess the performance of French official control laboratories for the detection and enumeration of these three major foodborne pathogenic bacteria covered by European regulations on microbiological criteria for foodstuffs. An average of 65 laboratories participated in the proficiency test (PT) each year, using either reference or validated alternative methods. For each PT, ten samples for detection and four samples for enumeration per pathogen were sent to each participant. Over the three years, the PT results demonstrated the ability of the laboratory network to detect L. <em>monocytogenes</em> and <em>Salmonella</em> spp., as well as to enumerate L. <em>monocytogenes</em> and CPS in food matrices. These PTs showcased the robustness of the official laboratory network and provided an opportunity to give scientific and technical advices in case of discrepancy results, representing an efficient tool for quality improvement of the analyses performed by the laboratory network.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"438 ","pages":"Article 111218"},"PeriodicalIF":5.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143894336","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}