International journal of food microbiology最新文献

{"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}

{"title":"Genetic diversity and the prevalence of Listeria monocytogenes in food in Shanghai, China: Insights during 2020–2023 surveillance and the Apriori algorithm approach","authors":"Hongzhi Zhang ,&nbsp;Xin Dou ,&nbsp;Tianqi Shi ,&nbsp;Biyao Xu ,&nbsp;Yangtai Liu ,&nbsp;Yinghua Zhang ,&nbsp;Xia Song ,&nbsp;Yingying Liang ,&nbsp;Ying Yu ,&nbsp;Min Chen ,&nbsp;Qingli Dong ,&nbsp;Huanyu Wu","doi":"10.1016/j.ijfoodmicro.2025.111323","DOIUrl":"10.1016/j.ijfoodmicro.2025.111323","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> poses a major global food safety concern as a widespread pathogen causing listeriosis. In this study, a total of 553 <em>L. monocytogenes</em> isolates across 9 food types sampled during 2020<strong>–</strong>2023 in Shanghai, the largest city in China, and among the largest metropolitan areas worldwide, were identified using whole-genome sequencing (WGS). The association among clonal complexes (CCs) and food matrices was determined using an Apriori algorithm approach. Results revealed that less virulent CC9 and CC121 isolates without LIPI-2-4 were the predominant strains frequently detected, showing strong association with pork, beef, lamb, chicken, and processed meat products, suggesting their widespread presence in various meat types. Virulent CC8 without LIPI-2-4 was predominantly found in processed meat products, cooked meat products, and clinical cases. More virulent CC87 with LIPI-4 was frequently detected in clinical cases and chicken. Similarly, CC2 with LIPI-3 showed a strong association with seafood products. Therefore, the observed CCs aligned with previously defined virulence classes, offering valuable data for microbiological risk assessment. Further research is necessary to explore unique CCs in China and the virulence profiles. Nevertheless, this study highlights the insufficiency of relying solely on LIPI-1-4 for determining L. <em>monocytogenes</em> pathogenicity. Notably, the presence of <em>inlA</em> PMSC mutations revealed the distribution of virulence potential of L. <em>monocytogenes</em>, which might be helpful to improve risk assessment approaches. Furthermore, incorporating CCs into L. <em>monocytogenes</em> surveillance may aid in tracing contamination sources and monitoring transmission patterns, offering insights for risk assessment.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"441 ","pages":"Article 111323"},"PeriodicalIF":5.0,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144321823","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":"Temperature-driven microbial assembly and flavor compound dynamics in high-temperature Daqu: Adaptive co-evolution for efficient Tetramethylpyrazine production","authors":"Yunchuan Luo ,&nbsp;Hui Liao ,&nbsp;Yi Luo ,&nbsp;Ling Gao ,&nbsp;Xiaole Xia","doi":"10.1016/j.ijfoodmicro.2025.111325","DOIUrl":"10.1016/j.ijfoodmicro.2025.111325","url":null,"abstract":"<div><div>High-temperature Daqu, as a key starter, initiates the solid-state fermentation of Maotai-flavored Baijiu and substantially influences its flavor profile. Tetramethylpyrazine (TTMP), a key flavor compound in high-temperature Daqu and Maotai-flavored liquor, exhibits unique pharmacological properties, imparting nutty and roasted aromas. This study is based on temperature driven microbial assembly and flavor compound changes in high-temperature Daqu, combined with modular community construction methods and temperature adaptive co-evolution strategies, effectively increasing the content of TTMP. First, through correlation analysis of flavor components, microbial communities, and physicochemical properties during high-temperature Daqu fermentation, we found that temperature drives microbial assembly and TTMP synthesis (<em>r</em> = 0.68, <em>P</em> &lt; 0.05), and that <em>Bacillus</em>, <em>Lactobacillus</em>, and <em>Saccharomyces</em> are strongly correlated with TTMP synthesis (<em>P</em> &lt; 0.05). Subsequently, these strains were screened, and a modular approach was employed to construct a microbial community for TTMP synthesis. Given the continuous high-temperature conditions during the fermentation process of Daqu, we developed a temperature-tolerant and high-yielding synthetic community through a temperature-adaptive co-evolution strategy. Finally, using the evolved synthetic community for laboratory simulation fermentation, the TTMP yield reached 328.5 mg/kg, which was 1.8-fold higher than the pre-evolutionary community simulation fermentation (178.6 mg/kg). In summary, this study significantly increased the yield of TTMP through the temperature-adaptive co-evolution of synthetic communities, offering new ideas and strategies for the targeted regulation of Daqu flavor compounds.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"441 ","pages":"Article 111325"},"PeriodicalIF":5.0,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144364752","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":"Bacillus subtilis spores' inactivation kinetics by hyperbaric storage at room temperature and dependence of pH and nutrient availability","authors":"Carlos A. Pinto,&nbsp;Vítor Veiga,&nbsp;Alireza Mousakhani Ganjeh,&nbsp;Jéssica Tavares,&nbsp;Gabriela Matos,&nbsp;Vasco Lima,&nbsp;Jorge A. Saraiva","doi":"10.1016/j.ijfoodmicro.2025.111322","DOIUrl":"10.1016/j.ijfoodmicro.2025.111322","url":null,"abstract":"<div><div>Raw and pasteurized food products may contain bacterial spores, which represent a food safety or spoilage threat. One of the most used strategies to temporarily inhibit spore germination and outgrowth at pH values above 4.6, in which generally bacterial spores can grow, is refrigeration (RF). Hyperbaric storage at room temperatures (HS/RT) is a new food preservation methodology that is being studied as an alternative to RF, especially for highly perishable food products.</div><div>HS/RT (25–250 MPa) for up to 30 days was studied to evaluate the behaviour of <em>Bacillus subtilis</em> spores in McIlvaine buffer (nutrient-free matrix) and BHI-broth (nutrient-rich matrix) at three different pH levels (4.5, 6.0 and 7.5) to evaluate the effects of pH and nutrient availability on spores' behaviour under HS/RT compared with RF.</div><div>The results showed that both pH and nutrient availability play a major role in the spores' fate under HS. At pH 4.5, in both nutrient conditions and up to 75 MPa, neither spore development nor inactivation occurred for at least 30 days (similarly to RF), but this behaviour was changed at pressures above 150 MPa, where at least 2.5 log units' inactivation was observed, regardless of the matrix. At pH 6.0 and 7.5, no spore development was found under HS (except at 25 MPa), and spore inactivation (particularly in BHI at pH 7.5) with at least 5 log units' reduction was observed. For RF at pH 6.0 and 7.5, the spores were able to develop after 5 and 15 days, respectively, in BHI-broth, with no changes being observed in McIlvaine buffer. The inactivation curves were mathematically described by nonlinear kinetic models (Biphasic, Weibull and Log-logistic), despite a few cases where the first-order inactivation kinetics described the experimental data more adequately.</div><div>Phase-contrast microscopy revealed mostly bright-phase spores (ungerminated, viable spores) for all HS conditions at pH 4.5 (up to 150 MPa), indicating that a considerable fraction of spores remained ungerminated for 30 days, while at 4.5 (≥200 MPa), 6.0 and 7.5 dark-phase spores (germinating or death spores) were predominant, suggesting that the spores were unable to complete the germination process.</div><div>These findings indicate that <em>B. subtilis</em> spores' inactivation during HS/RT is dependent on the presence of nutrients and on the pH of the matrix, being observed an inactivation of at least 5-log units, without applying any thermal treatment. Differently, RF allowed spore germination and outgrowth at pH 6.0 and 7.5 and so, HS/RT may be an interesting new methodology to destroy spores at RT, opening novel opportunities to preserve perishable foods.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"441 ","pages":"Article 111322"},"PeriodicalIF":5.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144470502","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":"Microencapsulated Saccharomyces cerevisiae NX2320 via fluidized bed drying suppresses Botrytis cinerea in grapes: Cell membrane disruption and oxidative stress as key antifungal mechanisms","authors":"Yijun Zhang,&nbsp;Pengyu Wu,&nbsp;Xinglu Duan,&nbsp;Shengyun Lv,&nbsp;Shiqi Zhang,&nbsp;Siheng Shen,&nbsp;Jie Guo,&nbsp;Deming Liu,&nbsp;Yanlin Liu,&nbsp;Xixi Zhao","doi":"10.1016/j.ijfoodmicro.2025.111321","DOIUrl":"10.1016/j.ijfoodmicro.2025.111321","url":null,"abstract":"<div><div>Grapes are highly susceptible to pathogenic fungal infections both in the field and during storage. The use of microorganisms to inhibit pathogens and preserve fruits and vegetables has garnered significant research attention. However, the application of free microorganisms is limited due to challenges in transportation and preservation, as well as their short survival time, which restricts their practical use in the food industry. In this study, <em>Saccharomyces cerevisiae</em> NX2320 demonstrated effective inhibition of <em>Botrytis cinerea</em> growth in Potato Dextrose Agar (PDA) media. To enhance its stability and antifungal efficacy, <em>S. cerevisiae</em> NX2320 was microencapsulated using two distinct methods: (1) sodium alginate and chitosan combined with vacuum freeze-drying (VFD), and (2) sorbitol anhydride monostearate with fluidized bed drying (FBD). Comparative analysis revealed that <em>S. cerevisiae</em> NX2320 microcapsules prepared via FBD exhibited superior antifungal activity and stability compared to those produced using VFD. The FBD microcapsules were successfully applied to grapes both in the field and during storage. Treatment with <em>S. cerevisiae</em> NX2320 microcapsules significantly reduced the disease index and decay percentage while improving the overall quality of the grapes compared to untreated controls. Transcriptome analysis and biochemical validation identified cell membrane disruption and oxidative stress as the primary antifungal mechanisms of <em>S. cerevisiae</em> NX2320 microcapsules against <em>B. cinerea</em>. Additionally, volatile organic compounds (VOCs) were identified as the key antifungal substances produced by the microcapsules. These findings highlight the potential of <em>S. cerevisiae</em> NX2320 microcapsules as an effective biocontrol agent for grape preservation in both field and storage conditions.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"441 ","pages":"Article 111321"},"PeriodicalIF":5.0,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144321822","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":"Enhancing small peptide content and improving the microbial community and metabolites in corn gluten meal with solid-state fermentation using keratinase-producing Bacillus strains","authors":"Zihan Chi ,&nbsp;Ye Feng ,&nbsp;Jianlin Wang,&nbsp;Guangmeng Lv,&nbsp;Xiuyu Fang,&nbsp;Teng Teng ,&nbsp;Baoming Shi","doi":"10.1016/j.ijfoodmicro.2025.111320","DOIUrl":"10.1016/j.ijfoodmicro.2025.111320","url":null,"abstract":"<div><div>Corn gluten meal is recognized as a potential source of high-quality plant-derived proteins. The enhancement of its protein quality can be accomplished through the incorporation of keratinase during solid-state fermentation. However, the widespread application of keratinase is constrained by its high production costs. In this study, two <em>Bacillus</em> strains capable of producing keratinase were isolated. Compared to separate fermentation processes, <em>B. subtilis</em> LDJ01 and <em>B. siamensis</em> LDJ02 mixed bacteria solution (SS) fermentation could more efficiently degrade large proteins in the corn gluten-wheat bran mixture (CGW). After fermentation, the small peptide content of the CGW was significantly increased and the SS showed the potential to replace keratinase. Moreover, the addition of SS improved the nutritional value and changed the overall odor of the CGW. Furthermore, the SS could inhibit the growth of pathogenic bacteria including <em>Pantoea</em> and <em>Pseudomonas</em> in the CGW, while promoting the enrichment of beneficial metabolites such as SCFAs, glutathione, lithocholic acid and lactobionic acid during fermentation. Notably, the fermentation process of the CGW primarily involved changes in amino acid and lipid metabolic pathways. Overall, this study provides a feasible solution for the development of plant-based protein resources.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"441 ","pages":"Article 111320"},"PeriodicalIF":5.0,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534191","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":"Evaluation of commercially available produce antimicrobial washes to improve the quality and microbial safety of fresh produce","authors":"Hansel A. Mina ,&nbsp;David A. Buckley ,&nbsp;Jack Burnett ,&nbsp;Amanda J. Deering","doi":"10.1016/j.ijfoodmicro.2025.111318","DOIUrl":"10.1016/j.ijfoodmicro.2025.111318","url":null,"abstract":"<div><div>Despite ongoing efforts to mitigate foodborne pathogen contamination, outbreaks associated with the consumption of fresh produce persist. This research evaluated the efficacy of three sanitizers in reducing various microorganisms on the surfaces of fresh cucumbers, broccoli, and lettuce under retail crisping conditions. Specifically, this study examined the ability of peracetic acid (PAA; 80 mg/L), hypochlorous acid (FAC; 50 mg/L free available chlorine), and accelerated hydrogen peroxide (AHP; 500 mg/L) to reduce pathogens (0.79–2.41 log CFU/g) and natural microbiota, including aerobic bacteria (0.54–2.55 log CFU/g) and yeasts and molds (0.34–1.58 log CFU/g), when applied for 1 min at both 5 and 25 °C. Results showed that all antimicrobial washes significantly reduced pathogens at both temperatures (<em>p</em> &lt; 0.05). Cucumbers treated with the washing solutions exhibited a greater reduction in <em>E. coli</em> O157:H7 (up to 3.72 log CFU/g), <em>S. typhimurium</em> (up to 2.07 log CFU/g), and aerobic bacteria (up to 2.55 log CFU/g) compared to broccoli and lettuce (<em>p</em> &lt; 0.05). This study also investigated the sanitizers' ability to prevent cross-contamination during the retail crisping process of lettuce heads (contact time: 1.5, 3, and 5 min). PAA and FAC significantly reduced cross-contamination with <em>E. coli</em> O157:H7 and <em>S. typhimurium</em> after 3 min of immersion. PAA also significantly reduced L. <em>monocytogenes</em> cross-contamination in batch 2 after 3 min of contact time (<em>p</em> &lt; 0.05). In contrast, immersion of lettuce heads in water alone (WTC) was ineffective at reducing foodborne pathogens and cross-contamination risks. Highlighting the significance of postharvest antimicrobial washes in reducing the contamination and cross-contamination of fresh produce with foodborne pathogens at the retail level.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"441 ","pages":"Article 111318"},"PeriodicalIF":5.0,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144290862","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":"Streptomyces olivoreticuli ZZ-21 act as a potential biocontrol strain against pepper anthracnose caused by Colletotrichum scovillei","authors":"Jie Zhong,&nbsp;Xin Yi Bai,&nbsp;Xiao Gang Li,&nbsp;Jun Zi Zhu","doi":"10.1016/j.ijfoodmicro.2025.111319","DOIUrl":"10.1016/j.ijfoodmicro.2025.111319","url":null,"abstract":"<div><div><em>Colletotrichum scovillei</em> is a pathogen that causes anthracnose, resulting in significant postharvest losses in pepper fruit. Biocontrol using antagonistic microbes is a promising solution for sustainable disease management. We previously identified <em>Streptomyces olivoreticuli</em> ZZ-21, which has broad-spectrum antifungal activity. In this study, we evaluated the antagonistic ability of ZZ-21 specifically against <em>C. scovillei</em> in both in vitro and pepper fruit assays, as well as the possible mechanisms involved. Dual culture assays revealed that strain ZZ-21 achieved 86.25 % mycelial inhibition rate against <em>C. scovillei</em>. Pepper fruit trials indicated that the culture filtrate of ZZ-21 significantly reduced both the incidence and lesion size of anthracnose caused by <em>C. scovillei</em>, while maintaining fruit quality. The efficacy of control was dependent on the concentrations of the ZZ-21 culture filtrate, with a 100 % control efficiency observed in the treatment utilizing 100 % culture filtrate. Moreover, the ZZ-21 culture filtrate obviously inhibited spore germination and damaged the cell membrane permeability of <em>C. scovillei</em>, while also inducing plant resistance by enhancing the activities of defense-related enzymes. The primary inhibitory substances were included in proteins and n-butyl alcohol crude extracts of the ZZ-21 culture filtrate, which exhibited EC₅₀ values of 56.88 ± 0.82 μg/mL and 65.37 ± 0.36 μg/mL, respectively. These substances were analyzed using LC-MS and were thought to contribute to the broad-spectrum antifungal activity of ZZ-21. Hence, strain ZZ-21 is a potent biocontrol agent for controlling anthracnose in pepper caused by <em>C. scovillei</em>.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"441 ","pages":"Article 111319"},"PeriodicalIF":5.0,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144289187","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}