International journal of food microbiology最新文献

{"title":"Lactobacillus mucosae isolated from eggshell surfaces improves egg quality and extends egg shelf life","authors":"Jiahao Zhu,&nbsp;Songfeng Yang,&nbsp;Longlong Li,&nbsp;Qianyun Xi,&nbsp;Yaotian Fan","doi":"10.1016/j.ijfoodmicro.2025.111362","DOIUrl":"10.1016/j.ijfoodmicro.2025.111362","url":null,"abstract":"<div><div>The microbes from the environment and maternal sources are a critical factor influencing egg quality and foodborne outbreaks. However, the role of gut microbiota in regulating egg quality remains unclear. In this study, we observed that changes in the abundance of <em>Lactobacillus mucosae</em> in the gut and on eggshell surfaces of laying hens subjected to organic trace element intervention were closely associated with egg quality. <em>In vitro</em> experiments showed that <em>Lactobacillus mucosae</em> loaded on the eggshell surfaces significantly inhibited pathogenic microbial proliferation while enhancing the yolk index, Haugh unit, and eggshell strength during storage (<em>P</em> &lt; 0.05). Metabolomic analysis revealed that the abundance of ricinoleic acid produced by <em>Lactobacillus mucosae</em> positively correlated with its antimicrobial activity. Furthermore, ricinoleic acid coating on eggshell surfaces improved the yolk index and Haugh unit in a dose-dependent manner (<em>P</em> &lt; 0.05). These results elucidate the contribution of <em>Lactobacillus mucosae</em> to improving egg quality and extending egg shelf life, and provide theoretical support for developing <em>Lactobacillus</em>-based bio-coating technologies.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111362"},"PeriodicalIF":5.2,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144722601","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":"Silver nanoparticles resistance in Listeria monocytogenes: morphologic, virulence and cellular response","authors":"Juan Du ,&nbsp;Ziyue Yu ,&nbsp;Jing Jin ,&nbsp;Jing Liu ,&nbsp;Zuyang Ma ,&nbsp;Jin Zhao","doi":"10.1016/j.ijfoodmicro.2025.111365","DOIUrl":"10.1016/j.ijfoodmicro.2025.111365","url":null,"abstract":"<div><div>Bacterial antibiotic resistance poses a growing global health threat. To address this, silver nanoparticles (AgNPs) have been extensively applied for their broad-spectrum antibacterial activity. However, the recent emergence of AgNPs resistance in bacteria presents a critical challenge, as the underlying resistance mechanisms remain poorly understood. In this study, spherical citrate-capped AgNPs were synthesized with an average particle size of approximately 12 nm. <em>Listeria monocytogenes</em> developed resistance to AgNPs (<em>L.M</em>_AgNPs) after repeated exposure, and the underlying mechanisms were investigated through phenotypic and genetic changes. The results showed that the hemispherical poles of rod-shaped cells became sharply tapered after long-term exposure to AgNPs, and the cell wall thickness in <em>L.M</em>_AgNPs increased by approximately 17.4 % compared to wild type strain, with p ˂ 0.0001. Differential gene expression analysis showed that the relative expression of virulence genes was significantly down-regulated in <em>L.M</em>_AgNPs (padj ≤ 0.05). Some genes were barely expressed upon exposure to AgNPs, and this was further validated by qRT-PCR and hemolysis assay. The gliding motility of <em>L.M</em>_AgNPs was significantly increased. Based on these studies, we emphasize that the mechanism of AgNPs resistance in <em>L. monocytogenes</em> may be mediated by the sharp-tapered poles of resistance strain, which make them more rigid, and by altered virulence responses and enhanced gliding motility, which are distinct from the reported AgNPs resistance. This work not only advances the understanding of the relationship between antibacterial stress responses and virulence in pathogen, but also facilitates safer utilization of AgNPs by clarifying bacterial resistance mechanisms.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111365"},"PeriodicalIF":5.2,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144739580","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":"Pink discoloration defects associated with microbial structure and metabolome changes in commercial bloomy cheeses","authors":"Françoise Irlinger ,&nbsp;Christine Keribin ,&nbsp;Anne-Sophie Sarthou ,&nbsp;Béatrice Laroche ,&nbsp;Sandra Helinck","doi":"10.1016/j.ijfoodmicro.2025.111363","DOIUrl":"10.1016/j.ijfoodmicro.2025.111363","url":null,"abstract":"<div><div>This study investigates pink discoloration defects in French bloomy rind soft cheeses, which can negatively affect product appearance, consumer acceptance, and lead to economic losses. Two batches of cheese from the same processing plant were analyzed: one with visible pink discoloration and one without, allowing for comparative analysis. A multi-omics approach was applied, combining microbial profiling (16S rRNA and ITS2 sequencing) and metabolomics (GC–MS and LC-MS) to identify the factors linked to the defect. Three microbial species showed significant differences in abundance depending on sample type (spoiled and unspoiled) and location on the cheese surface: <em>Penicillium camemberti, Psychrobacte</em>r group, and <em>Paeniglutamicibacter gangotriensis</em>. A positive correlation was observed between this group and salt concentration, as well as with multiple metabolites such as butanoic acid, acetic acid, aldehydes, ketones, esters, and terpenes. Notably, <em>P. gangotriensis</em> had never previously been detected in cheese. To test its role, model cheeses were inoculated with or without six strains of <em>P. gangotriensis</em> isolated from cheeses. Model cheeses containing the bacteria developed pink discoloration after 14 days of ripening, while controls remained unchanged after 20 days. These results strongly suggest that <em>P. gangotriensis</em> is responsible for the pink defect. Further research is needed to confirm this hypothesis by identifying the pigment's chemical structure and understanding the biotic and abiotic conditions that promote its production.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111363"},"PeriodicalIF":5.0,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144704898","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":"Comprehensive whole-genome analysis of Streptococcus infantarius strains from Moroccan farmhouse dairy products: Genomic insights into dairy adaptation, safety, and biotechnological potential","authors":"Mouhcine Gardoul ,&nbsp;Bahia Rached ,&nbsp;Ahlam Mbarki ,&nbsp;Mohammed Ajdig ,&nbsp;El Mehdi Belouad ,&nbsp;Taha Chouati ,&nbsp;Oussama Chauiyakh ,&nbsp;Lahcen Ouchari ,&nbsp;Olivier Harlé ,&nbsp;Kosai Al-Nakeeb ,&nbsp;Marouane Melloul ,&nbsp;Elmostafa El Fahime","doi":"10.1016/j.ijfoodmicro.2025.111358","DOIUrl":"10.1016/j.ijfoodmicro.2025.111358","url":null,"abstract":"<div><div><em>Streptococcus infantarius</em>, a lactic acid bacterium prevalent in Moroccan dairy products, holds significant probiotic and biotechnological potential, yet its genomic features remain poorly characterized. This study aims to provide a comprehensive genomic characterization of six <em>S. infantarius</em> isolates (B50–6, B50–7, B51–6, O53–2, T41–8, K85–8) from Moroccan farmhouse dairy products.</div><div>Whole-genome sequencing and comparative analysis were conducted using advanced bioinformatics tools to assess their genetic diversity, functional attributes, adaptive mechanisms, probiotic properties, safety profile, and potential applications in food fermentation.</div><div>All strains were confirmed as <em>S. infantarius</em> with average nucleotide identity (ANI) &gt;98.2 % and digital DNA-DNA hybridization (dDDH) &gt;85.9 %. Genomes sizes ranging from 1.81 (K85–8) to 1.91 (T41–8) Mb, with GC content ∼37.4 %. Functional profiling identified 1343, 1343, 1345, 1342, 1359 and 1345 proteins with functional assignments; 519, 521, 536, 520, 542 and 502 hypothetical proteins; and 1752, 1754, 1778, 1752, 1781 and 1740 proteins with COG (Clusters of Orthologous Groups) assignments, in B50–6, B50–7, B51–6, O53–2, T41–8 and K85–8, respectively. Gene enrichment analysis highlighted key metabolic pathways and functional categories relevant to dairy adaptation and biotechnological potential. The total number of genes encoding carbohydrate-active enzymes was 45 (B50–6), 45 (B50–7), 48 (B51–6), 45 (O53–2), 48 (T41–8) and 48 (K85–8). Safety assessments identified 13 (K85–8) to 16 (B51–6) virulence-associated genes per strain. However, no antimicrobial resistance genes or plasmids were detected, while the presence of CRISPR-Cas systems was detected in most strains. A total of 88 mobile genetic elements were identified ranging from 9 (B51–6) to 18 (O53–2) per strain. In addition, prophages were detected in all strains with the exception of T41–8 and K85–8. All Strains exhibited diverse biosynthetic gene clusters (BGCs), including RiPP-like, T3PKS and terpene precursor pathways.</div><div>These findings position <em>S. infantarius</em> as a relatively stable core genome, metabolically versatile candidate for dairy fermentation, probiotic and biotechnological applications.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111358"},"PeriodicalIF":5.2,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144723783","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":"Growth modeling of uropathogenic Escherichia coli in raw and cooked beef as a function of storage temperature for shelf life predictions","authors":"Liu-Yean Goh ,&nbsp;Tzu-Ping Kao ,&nbsp;Yi-Chun Pan ,&nbsp;Ching-Wen Chang ,&nbsp;Kuan-Hung Lu","doi":"10.1016/j.ijfoodmicro.2025.111359","DOIUrl":"10.1016/j.ijfoodmicro.2025.111359","url":null,"abstract":"<div><div>In this study, we investigated the presence of uropathogenic <em>Escherichia coli</em> (UPEC) in retail beef in Taiwan and evaluated the effects of storage temperatures on UPEC growth in raw and cooked beef. In total, 50 beef samples were analyzed for <em>E. coli</em> using plate count methods, with UPEC identified via a polymerase chain reaction. In addition, a four-strain UPEC cocktail, including two locally isolated strains, was inoculated onto raw and cooked beef and incubated at 4, 10, 20, 25, and 35 °C. Growth data were fitted using four primary models (Huang, Baranyi, reparameterized Gompertz, and no-lag phase), while secondary models (Ratkowsky and Huang square-root) were used to assess temperature effects on growth rates. From the sampling campaign, UPEC was detected in 5/30 (16.7%) raw and 2/20 (10.0%) ready-to-eat beef samples. In challenge-test studies, growth occurred in both beef types between 10 and 35 °C, with negligible lag phases. The no-lag phase model, combined with Ratkowsky square-root for raw beef and Huang square-root for cooked beef, provided the best fit (low root mean squared error (RMSE), 0.036–0.095). The estimated minimum growth temperatures for raw and cooked beef were 5.8 ± 2.1 and 6.4 ± 0.7 °C, respectively. Validation at 30 °C demonstrated reliable predictions for raw (RMSE, 0.38 log CFU/g; <em>R</em>²_adj, 0.99) and cooked (RMSE, 0.49 log CFU/g; <em>R</em>²_adj, 0.99) beef chuck. Predictions for ground beef remained acceptable (RMSE, 0.68 for raw, 0.58 for cooked). Moreover, shelf life charts were developed based on models established in this study. These findings underscore the presence of UPEC in retail beef and provide a validated predictive model for UPEC growth which can be applied to microbial risk assessments. Integrating predictive modeling and shelf life estimation offers a valuable tool for food retailers and the meat industry, enabling more-accurate UPEC growth predictions and enhancing microbial safety strategies.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111359"},"PeriodicalIF":5.2,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144722741","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":"Quantifying the impact of beer unit operations (mashing, fermentation, and maturation) on Bacillus thuringiensis behavior","authors":"Marcela Capuzzo Alvarez ,&nbsp;Viny Lanza Xavier ,&nbsp;Dionisio Pedro Amorim-Neto ,&nbsp;Anderson S. Sant'Ana","doi":"10.1016/j.ijfoodmicro.2025.111361","DOIUrl":"10.1016/j.ijfoodmicro.2025.111361","url":null,"abstract":"<div><div>This study investigates the germination and survival of <em>Bacillus thuringiensis</em> strains during different stages of the brewing process, considering the impact of pH, hop concentration, and physicochemical parameters. Three <em>B. thuringiensis</em> strains carrying hop resistance genes (horA, horC, or both) were evaluated in Pilsner-style beer during mashing, fermentation, and maturation. Results showed that mashing was the most critical stage, with bacterial counts decreasing by over 5 log₁₀ CFU/mL within 6–9 min, while fermentation and maturation allowed spore survival. Additionally, at pH 5.7, <em>B. thuringiensis</em> strain C:118 exhibited significant growth (<em>p</em> &lt; 0.05), whereas strains C:002 and C:206 remained stable. Hop type and concentration influenced bacterial inhibition, with boiling enhancing antimicrobial activity, suggesting the release of bioactive compounds. However, some hop varieties lacked inhibitory effects against <em>B. thuringiensis</em>, highlighting the need for quality control measures beyond sensory attributes like bitterness. These findings confirm that spore-forming bacteria can persist throughout brewing and, depending on the final product composition, may germinate and proliferate under favorable conditions.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111361"},"PeriodicalIF":5.0,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144696919","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 Pichia kudriavzevii in solid-state fermentation of Zhenjiang aromatic vinegar: Microbial community structure and volatile flavor changes","authors":"Shengkai Hua ,&nbsp;Xiang Wei ,&nbsp;Leyi Wang ,&nbsp;Yuqin Wang ,&nbsp;Siyuan Cheng ,&nbsp;Chunjia Bao ,&nbsp;Xiaorui Zeng ,&nbsp;Xinnuo Chen ,&nbsp;Yongjian Yu ,&nbsp;Jinhao Tan","doi":"10.1016/j.ijfoodmicro.2025.111357","DOIUrl":"10.1016/j.ijfoodmicro.2025.111357","url":null,"abstract":"<div><div>Non-<em>Saccharomyces</em> yeasts play a significant role in enhancing the aroma profiles of fermented foods. However, their specific contributions to vinegar production remain poorly characterized. This study simulated the solid-state fermentation process of Zhenjiang aromatic vinegar (ZAV) to investigate whether artificial addition of non-<em>Saccharomyces</em> yeasts could improve flavor compounds in vinegar and explore the underlying mechanisms. Three non<em>-Saccharomyces</em> yeast strains were isolated from ZAV vinegar <em>Pei</em>. The results showed that <em>Pichia kudriavzevii</em> YK116 exhibited superior tolerance to ethanol, acetic acid, and high temperature stresses prevalent in acetic acid fermentation (AAF). High-throughput sequencing revealed that the addition of <em>P. kudriavzevii</em> YK116 primarily modulated the fungal community structure while maintaining bacterial community stability. Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC–MS) analysis showed that, compared to the control group, the experimental group inoculated with <em>P. kudriavzevii</em> YK116 exhibited significantly enhanced production of flavor compounds, particularly ethyl acetate, phenylethyl acetate, and isoamyl acetate. By the end of fermentation, the contents of these compounds increased by 23.17 %, 74.06 %, and 9.62 %, respectively. Correlation analysis indicated stronger associations of fungi, especially <em>Pichia</em> and <em>Hannaella</em>, with ester formation than bacterial communities, while <em>Acetobacter</em> showed the highest correlation with acid production. Overall, inoculation with <em>P. kudriavzevii</em> YK116 modulates flavor compounds primarily through altering fungal community structure during vinegar fermentation. This study provides the first elucidation of the mechanism by which non-<em>Saccharomyces</em> yeasts enhance flavor compounds (particularly esters) through modulating microbial community structure during solid-state vinegar fermentation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111357"},"PeriodicalIF":5.2,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144723781","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 fate of spore-forming bacteria throughout the gelatin processing","authors":"Graziele C. Stradiotto ,&nbsp;Caroline Heckler ,&nbsp;Alexandra A.I.A. Chincha ,&nbsp;Anderson S. Sant'Ana","doi":"10.1016/j.ijfoodmicro.2025.111355","DOIUrl":"10.1016/j.ijfoodmicro.2025.111355","url":null,"abstract":"<div><div>Gelatin is a natural protein soluble in water and extracted from animal collagen through thermal and chemical treatments. Its physicochemical properties make it valuable for various applications in the food and pharmaceutical industries. Ensuring its microbiological quality is essential for maintaining its properties and ensuring the safety of products that use it as a raw material. This study analyzed the concentrations of four groups of spore-forming microorganisms (aerobic mesophiles, presumptive <em>Bacillus cereus</em>, aerobic thermophiles, and anaerobic mesophiles) throughout all stages of gelatin processing at three seasons of the year (spring, summer, autumn). A total of 600 samples were collected from a single plant located in São Paulo, Brazil. The isolated microorganisms were identified through 16S rRNA gene sequencing. Significant differences in the concentrations of spores of these groups were observed and analyzed using ANOVA and PLS-DA methods. The highest log-reductions of spores were observed as follows: aerobic mesophiles showed a log-reduction of γ = <span><math><mo>−</mo></math></span>1.9 from the extrusion to the final product; <em>B. cereus</em> showed a log-reduction of γ = <span><math><mo>−</mo></math></span>1.9 from the raw material to the pre-washing; aerobic thermophiles had a log-reduction of γ = <span><math><mo>−</mo></math></span>1.6 from the raw material to the pre-washing; and anaerobic mesophiles had a log-reduction of γ = <span><math><mo>−</mo></math></span>1.1 from the concentrated tank to the sterilization. Sequencing identified <em>B. cereus</em> group members, <em>B. licheniformis</em>, <em>Geobacillus</em> sp., <em>Clostridium</em> sp., <em>Lysinibacillus</em> sp., and <em>Brevibacillus</em> sp. These findings are significant for industry, as some of these microorganisms produce toxins harmful to humans and contribute to product deterioration through the production of gelatinases.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111355"},"PeriodicalIF":5.0,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144686691","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":"Quantitative comparison of thermotolerant Campylobacter spp. growth in Preston broth with and without growth supplement","authors":"Sarah Brueggemann-Schwarze,&nbsp;Sandra Preuß,&nbsp;Juan Cruz Goenaga,&nbsp;Christiane Buhler,&nbsp;Janine Heise,&nbsp;Kerstin Stingl","doi":"10.1016/j.ijfoodmicro.2025.111356","DOIUrl":"10.1016/j.ijfoodmicro.2025.111356","url":null,"abstract":"<div><div>Cultural detection of thermotolerant <em>Campylobacter</em> is challenging. ISO 10272-1:2017/Amd1:2023 recommends direct streaking or enrichment with either Bolton broth or Preston broth with growth supplement (FBP).</div><div>From a collection of 123 isolates from food and animal origin, growth in Preston broth without FBP was detected on mCCDA for 56 % <em>C. jejuni</em>, 16 % <em>C. coli</em>, and 10 % <em>C. lari</em> enrichments. Supplementation with FBP improved growth so that all <em>C. jejuni</em>, 67 % <em>C. coli</em> and 85 % <em>C. lari</em> enrichments were positive on mCCDA. In comparison, Bolton broth enrichments were positive for all isolates, except for 7 % <em>C. jejuni</em> enrichments. Different efficiencies of enrichment were confirmed by quantitative Real-time PCR. Enrichment performances of Preston selective supplements from four different companies were compared and FBP concordantly improved <em>Campylobacter</em> detection in Preston broth.</div><div>Moreover, food matrices were inoculated with freshly cultured <em>Campylobacter</em>. The presence of chicken meat, spinach and egg shells but not chicken skin considerably enhanced growth of fresh <em>Campylobacter</em> in Preston. Here, FBP led to no or marginal growth enhancement. Stressed <em>Campylobacter</em> were obtained by adding fresh <em>Campylobacter</em> to food matrices and incubating them aerobically at cold temperature prior to enrichment, mimicking storage conditions. After stress in raw milk, addition of FBP improved the median level of enrichment in Preston by 6.5 log₁₀ <em>Campylobacter</em>/ml. In other matrices, enrichment levels of stressed cells were slightly higher in Preston with FBP than without. <em>Campylobacter</em> growth in Bolton was highest with 8.8–9.4 log₁₀ <em>Campylobacter</em>/ml after 48 h.</div><div>In conclusion, FBP improved detection in Preston broth. However, enrichment in Bolton broth was most efficient under our test conditions. Reliable performance evaluation of enrichment media might be monitored by qPCR, using naturally stressed <em>Campylobacter</em> in the presence of food matrix with intrinsic microbiota.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111356"},"PeriodicalIF":5.2,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144722871","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":"Isolation, genomic characterization and biocontrol potential of the lytic Pectobacterium phage Pcc_P10 against soft rot of pepper fruits","authors":"Mengtian Jiang ,&nbsp;Jinghan Zhang ,&nbsp;Cengceng Huang ,&nbsp;Zhuangzhuang Gao ,&nbsp;Siyue Chen ,&nbsp;Ping Zeng ,&nbsp;Ning Dong ,&nbsp;Xiaoxiao Sun ,&nbsp;Wentao Chen ,&nbsp;Xiaoxiao Liang ,&nbsp;Peng Lu ,&nbsp;Lanhua Yi ,&nbsp;Qipeng Cheng","doi":"10.1016/j.ijfoodmicro.2025.111360","DOIUrl":"10.1016/j.ijfoodmicro.2025.111360","url":null,"abstract":"<div><div><em>Pectobacterium carotovorum</em> (PBC) is a major plant pathogen responsible for soft rot disease in peppers, and its prevention and control remain highly challenging. In this study, a novel lytic phage targeting <em>Pectobacterium carotovorum</em> subsp. <em>carotovorum</em> (PCC), designated as Pcc_P10, belonging to the Pektosvirus genus within the Autographiviridae order, was isolated and characterized. The dsDNA genome sequence of Pcc_P10 was 39,637 bp with 49.1 % GC content, encoding 46 open reading frames without tRNA genes and virulence factor genes. Pcc_P10 exhibits specific lytic activity lysing only PCC among a panel of tested bacterial species. Compared to previously reported Pectobacterium phages, Pcc_P10 exhibits a uniquely broad pH tolerance (5–11), a shorter latent period with rapid lytic activity, and a compact genome devoid of tRNA and virulence genes, highlighting its robustness, efficiency, and biosafety as a biocontrol agent. <em>In vitro</em> assays revealed that Pcc_P10 significantly inhibits bacterial growth and disrupts biofilm formation, which has strong potential as a biocontrol agent. <em>In vivo</em> application of Pcc_P10 to infected green peppers resulted in a substantial reduction in soft rot symptoms and a concomitant decrease in PCC populations, demonstrating its efficacy as a biocontrol agent under experimental conditions. Given the growing global concerns regarding the environmental impact and sustainability of chemical pesticides, these findings support Pcc_P10 as a promising candidate for the development of sustainable biocontrol strategies against pepper soft rot.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111360"},"PeriodicalIF":5.0,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144686561","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}