International journal of food microbiology最新文献

{"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":"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}

{"title":"An accurate approach to predict Salmonella Enteritidis PT 30 survival based on dynamic thermal resistance during hot air assisted radio frequency pasteurization of in-shell walnuts","authors":"Yu Liu ,&nbsp;Jincheng Ma ,&nbsp;Zhipeng Liu ,&nbsp;Shaojin Wang ,&nbsp;Long Chen","doi":"10.1016/j.ijfoodmicro.2025.111216","DOIUrl":"10.1016/j.ijfoodmicro.2025.111216","url":null,"abstract":"<div><div>A significant variation between experimental and predicted log reductions of <em>Salmonella</em> at a constant water activity level has been previously found during a simultaneous hot air assisted radio frequency (HARF) pasteurization and drying of low-moisture foods (LMFs). However, how the dynamic thermal resistance of <em>Salmonella</em> changes with the changing temperature and water activity during HARF is unclear. Thermal inactivation kinetics of <em>Salmonella Enteritidis</em> PT 30 (<em>S. enteritidis</em> PT 30) in walnut shell powder and on in-shell walnuts were investigated under three temperatures and water activities. The dynamic thermal resistance (<em>D</em>-value) of <em>S. enteritidis</em> PT 30 in walnut shell powder and on in-shell walnuts were quantitatively described by modified Bigelow models during simultaneous HARF pasteurization and drying. The survival of <em>S. enteritidis</em> PT 30 was predicted and validated based on the dynamic thermal resistance on in-shell walnuts during HARF pasteurization. The results showed that the <em>D</em>-values of <em>S. enteritidis</em> PT 30 on in-shell walnuts were significantly (<em>P</em> &lt; 0.05) higher than those in walnut shell powder at different temperatures and water activities, indicating a need to determine the thermal resistance parameters based on real-case pasteurization scenarios. The dynamic thermal resistance of <em>S. enteritidis</em> PT 30 in walnut shell powder and on in-shell walnuts first decreased and then increased during the simultaneous HARF pasteurization and drying. The experimental log reduction (2.06 ± 0.08) of <em>S. enteritidis</em> PT 30 on in-shell walnuts was close to the predicted value (2.07) during the simultaneous HARF pasteurization and drying. Predicting microbial survival based on the dynamic thermal resistance of <em>S. enteritidis</em> PT 30 on in-shell walnuts is more accurate and reliable than that based on the static one. The developed model and proposed approach are valuable and crucial for the commercialization of simultaneous RF pasteurization and drying processes of LMFs.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"437 ","pages":"Article 111216"},"PeriodicalIF":5.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143869124","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":"Design and methodology for monitoring the occurrence of foodborne pathogens in meat and poultry in United States: Case study of Campylobacter on chicken","authors":"Michael S. Williams ,&nbsp;Eric D. Ebel ,&nbsp;Iva Bilanovic ,&nbsp;Neal J. Golden ,&nbsp;Drew S. Posny ,&nbsp;Anant X. Venu ,&nbsp;Mark R. Powell","doi":"10.1016/j.ijfoodmicro.2025.111217","DOIUrl":"10.1016/j.ijfoodmicro.2025.111217","url":null,"abstract":"<div><div>In the United States, the Food Safety and Inspection Service (FSIS), which is part of the U.S. Department of Agriculture, oversees multiple sampling programs that focus on detecting microbial contamination of meat and poultry in slaughter and processing establishments. There have been efforts across scientific disciplines to describe data collection methods and estimation strategies for large scale surveys to allow for the integration of data from multiple sources. The FSIS sample selection methods can be described as a close approximation of either a stratified or two-stage cluster sampling design. These surveys therefore support estimates of pathogen occurrence that are derived under both design- and model-based inferential paradigms. This retrospective study will describe population-level estimation strategies and how changes in pathogen contamination can be monitored across time using a trend analysis. An example based on <em>Campylobacter</em> on broiler chicken carcasses is provided. The example demonstrates that changes in the apparent prevalence during the study period are predominantly the result of changes in laboratory methods.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"437 ","pages":"Article 111217"},"PeriodicalIF":5.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143881865","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 safety risks associated with Burkholderia gladiolus in soaked Auricularia auricula-judae: One instant predictive model study","authors":"Xiujin Chen ,&nbsp;Minghui Dai ,&nbsp;Li Bai ,&nbsp;Jun Wang ,&nbsp;Zixin Peng ,&nbsp;Yang Qu ,&nbsp;Shanshan Chen ,&nbsp;Xianli Yang ,&nbsp;Yalong Bai ,&nbsp;Changyan Zhou ,&nbsp;Yujuan Suo","doi":"10.1016/j.ijfoodmicro.2025.111212","DOIUrl":"10.1016/j.ijfoodmicro.2025.111212","url":null,"abstract":"<div><div>Soaked <em>Auricularia auricula-judae (A. auricula-judae)</em> serves as a significant vehicle for foodbome disease caused by <em>Burkholderia gladiol</em>. This study aimed to develop predictive models that described the effect of temperature on the growth and bongkrekic acid (BA) toxin production of <em>B. gladioli</em> in soaked <em>A. auricula-judae</em>. The experiment involved inoculating soaked <em>A. auricula-judae</em> with <em>B. gladioli</em> and incubating it at 4, 10, 15, 20, 26, 30 and 36 °C. <em>B. gladioli</em> concentration data was used to develop a growth predictive model, while BA measurements were utilized to create a toxin predictive model. Model validation was conducted at 18 °C, 28 °C, and 33 °C. The results indicated that <em>B. gladioli</em> did not grow at 4 °C and 10 °C. The SGompertz model was identified as the most appropriate primary model, while a quadratic polynomial model was derived as a secondary model. The secondary model determined that the minimum temperature (<em>T</em>_<em>min</em>) required for the growth in soaked <em>A. auricula-judae</em> is 12.9 °C. Furthermore, the minimum detectable concentration of <em>B. gladioli</em> for qualitative BA production in soaked <em>A. auricula-judae</em> was approximately 8 log CFU/g, and a toxin-producing model has been developed to predict the time of BA production. Finally, the validation data obtained at 18, 28, and 33 °C showed RMSE and RE values of 0.30, 0.21, and 0.22 log CFU/g and − 2.2 %, −3.1 %, and − 2.5 %, respectively. This study revealed the growth kinetics of <em>B. gladioli</em> and provides information for the foodborne risk of bongkrekic acid production by <em>B. gladioli</em> on soaked <em>A. auricula-judae</em>.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111212"},"PeriodicalIF":5.0,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850333","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}