International journal of food microbiology最新文献

{"title":"Attachment and removal of porcine rotavirus (PRV) and Tulane virus (TV) on fresh and artificial phylloplanes of Romaine lettuce and Carmel spinach as affected by ultrasonication in combination with oxidant- or surfactant-based sanitizer(s)","authors":"Sindy Palma-Salgado ,&nbsp;Kang-Mo Ku ,&nbsp;John A. Juvik ,&nbsp;Elbashir Araud ,&nbsp;Thanh H. Nguyen ,&nbsp;Hao Feng","doi":"10.1016/j.ijfoodmicro.2024.111020","DOIUrl":"10.1016/j.ijfoodmicro.2024.111020","url":null,"abstract":"<div><div>This work examined the attachment of porcine rotavirus (PRV) and Tulane virus (TV), a surrogate for human norovirus, to fresh and artificial phylloplanes of Romaine lettuce and Carmel spinach. The effect of produce type, sanitizer, and ultrasound treatment on removal of PRV and TV from produce and artificial surfaces was also investigated. Sanitization was performed with two oxidant-based sanitizers (chlorine and peroxyacetic acid) and one surfactant-based sanitizer (0.5 % malic acid +0.05 % thiamine lauryl sulfate) in combination with ultrasound. PRV and TV were spot inoculated to fresh and artificial produce surfaces and treated for 1 min with a sanitizing solution with and without ultrasound. No significant differences were observed in the attachment of PRV and TV to fresh and artificial leaf surfaces. The removal of PRV from produce leaves treated by different sanitizers was significantly higher than that of TV. No difference in viral removal between the fresh and artificial produce surfaces was found. The addition of ultrasound significantly increased viral removal from both type of produce surfaces. The removal of virus attached to fresh and artificial phylloplanes was virus-type, sanitizer-type, and produce cultivar dependent. Artificial phylloplanes may provide a novel platform for screening of sanitizers in food safety applications.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111020"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846042","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":"Advances and perspectives in biological control of postharvest fungal decay in citrus fruit utilizing yeast antagonists","authors":"Xiaojiao Li ,&nbsp;Ou Chen ,&nbsp;Wenjun Wang ,&nbsp;Lili Deng ,&nbsp;Shixiang Yao ,&nbsp;Jian Ming ,&nbsp;Hongyin Zhang ,&nbsp;Kaifang Zeng","doi":"10.1016/j.ijfoodmicro.2025.111093","DOIUrl":"10.1016/j.ijfoodmicro.2025.111093","url":null,"abstract":"<div><div>Citrus fruits are one of the most highly grown fruit crops worldwide. A significant production problem, however, is their susceptibility to postharvest decay, caused by fungi such as <em>Penicillium</em> spp., resulting in significant losses in marketable yield. Some fungal species also produce mycotoxins that are potentially harmful to humans. Biological control of postharvest decay in citrus utilizing yeast antagonists has been shown to be a promising alternative to the use of synthetic fungicides to address increasingly stringent government regulatory policies and consumer demands. In this current review, we provide an overview of the research conducted on major postharvest decay fungi and their impact on the citrus industry. Then, the isolation and application of yeast antagonists used to manage postharvest decay in citrus is discussed, as well as their mechanisms of action, such as an oxidative burst of reactive oxygen species (ROS), iron depletion, and secondary metabolites. Lastly, the application of recent approaches (e.g., CRISPR/Cas9, RNAi, −omics technologies) in the study of citrus postharvest diseases is reviewed. For biological control to reach its full potential as a key component of an integrated disease management strategy for citrus, additional research will be required to explore the potential use of beneficial microbial consortia. The consortia will need to be comprised of individual core microbial species present in and on citrus fruit throughout its development and that metabolically complement each other in an interacting network.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111093"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143349233","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":"Prevalence of Listeria monocytogenes and Listeria species and associated risk factors for contamination of milk and cottage cheese along the value chains in Ethiopia","authors":"Anwar Hassen ,&nbsp;Abdi Keba ,&nbsp;Mekya Seid Ebrai ,&nbsp;Hassen Mamo ,&nbsp;Tekalign Kejela Geleta ,&nbsp;Tesfaye Sisay Tessema ,&nbsp;Jessie Vipham ,&nbsp;Jasna Kovac ,&nbsp;Ashagrie Zewdu","doi":"10.1016/j.ijfoodmicro.2024.111021","DOIUrl":"10.1016/j.ijfoodmicro.2024.111021","url":null,"abstract":"<div><div>This study aimed to comprehensively examine the prevalence of <em>L. monocytogenes</em> and <em>Listeria</em> spp. in dairy products including raw milk, pasteurized milk, and cottage cheese, and identify potential risk factors for contamination throughout the dairy value chain in major milk sheds in Ethiopia. We collected 912 samples, comprising 736 milk samples (368 raw and 368 pasteurized) and 176 cottage cheese samples, from the Oromia, SNNP, and Amhara regions. The isolation of <em>L. monocytogenes</em> and <em>Listeria</em> spp. followed the EN ISO 11290-1: 2017 standards, with confirmation via PCR targeting the <em>lmo2234</em> and <em>iap</em> genes. The overall prevalence rates were 12.2 % for <em>Listeria</em> spp. and 4.7 % for <em>L. monocytogenes</em>. Notably, the prevalence of <em>Listeria</em> spp. (<em>P</em> = 0.024) and <em>L. monocytogenes</em> (<em>P</em> &lt; 0.001) varied significantly across regions. Raw milk showed the highest prevalence of <em>Listeria</em> spp. at 15.2 %, followed by pasteurized milk at 12.2 %, and cottage cheese at 5.7 %, with these differences being statistically significant (<em>P</em> = 0.006). The prevalence of <em>Listeria</em> spp. differed significantly (<em>P</em> = 0.001) among the value chain stages (producers, collectors, processors, and retailers) and was 12.5 %, 17.9 %, 17.4 %, and 7.1 %, respectively. Furthermore, the prevalence rates in cottage cheese from producers and retailers were significantly different at 6.8 % and 4.5 % (P = 0.001). The prevalence of <em>L. monocytogenes</em> among milk producers, collectors, and processors was also significantly different, at 4.4 %, 5.4 %, and 12.0 % respectively (<em>P</em> &lt; 0.001). Filtration of milk and cooling for preservation of milk were significantly associated with <em>Listeria</em> spp. or <em>L. monocytogenes</em> contamination at milk collectors' level (<em>P</em> &lt; 0.05). These findings underscore the need for targeted interventions focused on the risk factors identified here to mitigate <em>Listeria</em> contamination in the dairy sector.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111021"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846249","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":"Chemical and microbiological assessment of early wine fermentation phase can predict yeast cell viability during post-fermentation process","authors":"Jacopo Sica ,&nbsp;Giulia Crosato ,&nbsp;Zeno Molinelli ,&nbsp;Chiara Nadai ,&nbsp;Alessio Giacomini ,&nbsp;Viviana Corich","doi":"10.1016/j.ijfoodmicro.2024.111011","DOIUrl":"10.1016/j.ijfoodmicro.2024.111011","url":null,"abstract":"<div><div>The management of post-fermentation phase is essential for the protection of wine oxidation. The prolonged contact of yeast lees and wine can help to limit this problem, although off-flavours can originate.</div><div>It is known that some cellular components (mannoproteins, lipids, glutathione, etc.) released into the wine influence oxygen protection; however, still active cells could contribute to maintaining protection against oxidation. To date, in the literature there is a lack of data that evaluates cell viability, especially in the post-fermentation phase, particularly using methods different by plate count that identifies only a small part of the viable population.</div><div>The aim of the work was to investigate the yeast viability of 12 wine <em>Saccharomyces cerevisiae</em> strains during 45 days after the fermentation in natural grape juice. The major fermentation parameters were measured at early phase (40 h) and at the end of the process, and were correlated with total and viable cells in the post-fermentation phase.</div><div>Contrary to what has been observed in the literature, this work demonstrates that cell viability in the post-fermentation phase is very high and dependent on the yeast strain. A predictive model that can estimate viability in the post-fermentation phase, based on parameters measured at the early fermentation phase, was successfully set up. This approach can be adopted by wineries or winemakers as it uses fermentation data (sugar and nitrogen residues, ethanol and glycerol production, total cell count) obtained through simple chemical and microbiological analyses.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111011"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142818198","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Is Bacillus cytotoxicus from edible insects a threat?","authors":"Hooriyeh Mohammadpour ,&nbsp;Adiba Akram ,&nbsp;Martina Marcolin ,&nbsp;Lisa Carraro ,&nbsp;Sarah Currò ,&nbsp;Barbara Cardazzo ,&nbsp;Stefania Balzan ,&nbsp;Luca Fasolato","doi":"10.1016/j.ijfoodmicro.2024.111015","DOIUrl":"10.1016/j.ijfoodmicro.2024.111015","url":null,"abstract":"<div><div><em>Bacillus cytotoxicus</em> is considered a potential emerging foodborne pathogen that has been under investigation in recent years. Most studies have focused on strains from vegetables, particularly potato products, but there is limited information on strains from other food sources. This study addresses the current research gap by investigating the genomic and phenotypic features of <em>B. cytotoxicus</em> isolated from edible insects. The whole genomes and key phenotypic traits of 20 strains isolated from edible insects were investigated. The comparative genome analysis also included 44 available genomes from other sources to identify possible genetic links and the mosaicism of virulence profiles (VP) and antimicrobial resistance genes (AMR). <em>B. cytotoxicus</em> isolated from edible insects showed marked thermotolerance, when vegetative forms could grow at 50–60 °C and survive at 65 °C and exhibited marked proteolytic activities, even at higher temperatures. The heterogeneous phenotypes observed suggest potential issues with defining suitable protocols for isolation and identification in this food matrix. Despite the limited genomic diversity observed, it was possible to identify links between isolates, demonstrating the co-isolation of different genomes/phenotypes from various insect samples and suggesting trade links between insect companies and the persistence of certain strains. A genomic comparison suggested segregating strains from edible insects with similar VP and AMR profiles. These findings indicate a degree of adaptation to different food niches, with strains from insects or insect-based products differing partially from those isolated from vegetable sources, showing possible associations with their respective food environments. The survival advantage conferred by thermotolerance underscores the need to assess the presence of these spore-forming bacteria carefully and to calibrate treatments and processes, to address the emerging risk posed by this pathogen and its implications for food safety.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111015"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142824037","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":"Corrigendum to “Synergistic antibacterial effect of 405 nm blue light-emitting diodes (LEDs) and gelatin film for inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on stainless steel and fresh fruit peel” [Int. J. Food Microbiol. Volume 427 (2025) 110961]","authors":"Naeun Koh ,&nbsp;Do-Kyun Kim","doi":"10.1016/j.ijfoodmicro.2024.111013","DOIUrl":"10.1016/j.ijfoodmicro.2024.111013","url":null,"abstract":"","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111013"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142823921","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":"Transfer of Salmonella enterica and Enterococcus faecium from food-contact surfaces to stone fruits","authors":"Yucen Xie ,&nbsp;Xiaonuo Long ,&nbsp;Nitin Nitin ,&nbsp;Linda J. Harris","doi":"10.1016/j.ijfoodmicro.2024.111004","DOIUrl":"10.1016/j.ijfoodmicro.2024.111004","url":null,"abstract":"<div><div>Contaminated food-contact surfaces are a potential route for spreading microorganisms to stone fruit during postharvest handling. The objective of this study was to investigate the factors that affect the transfer of bacteria from food-contact surfaces to stone fruits. Coupons (1 × 1 cm) of polyurethane (PU) or polyvinyl chloride (PVC) were inoculated with rifampin-resistant variants of <em>Salmonella</em> (five-strain cocktail) or <em>Enterococcus faecium</em> NRRL B-2354 at ~5 or ~7 log CFU/cm². Inoculated coupons (<em>n</em> = 8–11) were attached to a texture analyzer, and uniform contact conditions (5 N, 5 s) were used to explore the impact of bacterial species, inoculation level, donor surface, the presence of dried peach juice or wax, recipient produce commodity, and the dryness of inoculum. Whole fruits were transferred to 20 mL of 0.1 % peptone, rubbed for 2 min, and then the diluent was plated onto tryptic soy agar supplemented with rifampin at 50 μg/mL. Whole fruits were enriched when populations were anticipated to fall below the limit of detection (1.6 log CFU/fruit). At an inoculum of ~5 log CFU/coupon, <em>Salmonella</em> and <em>E. faecium</em> were recovered from the fruit by enrichment but not by plating. At ~7 log CFU/coupon, transfer rates, i.e., ratio of populations on recipient fruit to donor surface, were not significantly (<em>P</em> &gt; 0.05) influenced by either bacterial species (<em>Salmonella</em> [0.26 % ± 0.77 %] versus <em>E. faecium</em> [0.068 % ± 0.071 %]) or donor surface (PU [0.085 % ± 0.098 %] versus PVC [0.16 % ± 0.16 %]). The rates of transfer of <em>E. faecium</em> from contaminated PU to peaches (0.050 % ± 0.031 %), nectarines (0.066 % ± 0.076 %), and onion skins (0.048 % ± 0.059 %) were not significantly different. The mean transfer rates of <em>E. faecium</em> increased significantly (<em>P</em> &lt; 0.05) in the presence of dried wax (18 % ± 16 %) or peach juice (1.3 % ± 2.6 %) on the PU surface compared with the control (0.080 % ± 0.086 %). The transfer rates of <em>E. faecium</em> from contaminated surfaces were also significantly influenced by the drying time post-inoculation; the drier the inoculum, the lower the transfer rates. The presence of residues or moisture on food-contact surfaces facilitated the transfer of microorganisms during dry handling of fresh stone fruits. The results underscore the importance of implementing adequate cleaning, sanitation and, where appropriate, drying of equipment surfaces to effectively remove organic residues and mitigate the risks of cross-contamination.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111004"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142807004","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Stochastic and deterministic processes shape microbial communities and flavor characteristics of strong-flavor daqu during storage","authors":"Shiyuan Ma ,&nbsp;Yong Li ,&nbsp;Yi Dong ,&nbsp;Yiyang Zhou ,&nbsp;Feiyong Tu ,&nbsp;Liqiang Zhang ,&nbsp;Chongde Wu","doi":"10.1016/j.ijfoodmicro.2024.111017","DOIUrl":"10.1016/j.ijfoodmicro.2024.111017","url":null,"abstract":"<div><div><em>Daqu</em> is a wheat-based fermentation starter essential for Chinese <em>Baijiu</em> production. The storage of <em>daqu</em> critically influences its quality. However, the assembly mechanisms of microbial communities in <em>daqu</em> during the storage phase and their impact on volatile flavor compounds remain unclear. This study investigated the microbial community assembly process and volatile compound profiles of <em>daqu</em> from three major regions of strong-flavor <em>Baijiu</em> production, Luzhou (LZ), Chengdu (CD), and Deyang (DY), during the storage phase. Fifteen biomarkers were identified across the regions using the random forest algorithm. Co-occurrence network analysis indicated that the LZ network was the most stable, while the CD network had the lowest complexity and stability, revealing 14 keystone species. Additionally, 42 differential volatile flavor compounds were identified. The analysis of microbial assembly mechanisms revealed that both stochastic and deterministic processes influenced the assembly of microbial communities in <em>daqu</em> during storage, as indicated by the modified stochasticity ratio (MST) and the neutral community model. Stochastic processes predominantly shaped the community of samples DY, while deterministic processes were more influential in the communities of samples LZ and CD. Notably, the important taxa (dominant microorganisms, keystone species, and biomarkers) were mainly influenced by deterministic processes, including temperature, dewpoint temperature, and surface air pressure, showing significant correlations with volatile flavor compounds. In conclusion, these findings highlight the effects of regional differences and storage processes on microbial community assembly and volatile flavor compounds in <em>daqu</em>, offering insights to regulate the <em>daqu</em> storage process and thereby optimize production.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111017"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142853888","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":"Behaviour of Listeria monocytogenes and Yersinia enterocolitica during beef dry-aging up to 60 days","authors":"Federica Savini ,&nbsp;Laura Prandini ,&nbsp;Valentina Indio ,&nbsp;Federico Tomasello ,&nbsp;Alessandro Seguino ,&nbsp;Alessandra De Cesare ,&nbsp;Sara Panseri ,&nbsp;Federica Giacometti ,&nbsp;Elisabetta Delibato ,&nbsp;Lia Bardasi ,&nbsp;Roberta Taddei ,&nbsp;Andrea Serraino","doi":"10.1016/j.ijfoodmicro.2024.110999","DOIUrl":"10.1016/j.ijfoodmicro.2024.110999","url":null,"abstract":"<div><div>The Commission delegated Regulation (EU) 2024/1141 states that beef dry aging can be performed in a dedicated cabinet, at a surface temperature of −0.5 to 3 °C, maximum relative humidity of 85 %, air speed of 0.2–0.5 m/s and for a maximum of 35 days. Food business operators can apply different process parameters, even longer aging times, as long as they demonstrate to the competent authority that the aged meat is microbiologically safe. To support food business operators in the implementation of longer dry aging processes, in this study we investigated the behaviour of <em>Listeria monocytogenes</em> and <em>Yersinia enterocolitica</em> during beef dry aging in a patented cabinet up to 60 days. Beef loins were experimentally spiked with a mean load of 4.4 and 3.9 Log₁₀ CFU/g of <em>Listeria monocytogenes</em> and <em>Yersinia enterocolitica</em> respectively and stored at 1 °C, relative humidity 78 % and ventilation 2.0 m/s for 60 days. <em>L. monocytogenes</em> counts did not significantly change during the dry aging process, while <em>Y. enterocolitica</em> significantly increased up to 3 Log₁₀ CFU/g during the aging process and then tended to decrease at 60 days. The results of this study showed that beef dry aging at 1 ± 2 °C, relative humidity 78 ± 7 %, ventilation 2.0 m/s for 60 days does not support the growth of L. <em>monocytogenes.</em> On the contrary, the same process supported the growth of <em>Y. enterocolitica</em> up to 40 days in two of the three tested batches, showing that the impact of dry aging on the behaviour of this pathogen deserves further studies.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 110999"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142789461","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 single and multispecies biofilm formed in the static and continuous systems","authors":"Krisha Pant,&nbsp;Jon Palmer,&nbsp;Steve Flint","doi":"10.1016/j.ijfoodmicro.2024.111030","DOIUrl":"10.1016/j.ijfoodmicro.2024.111030","url":null,"abstract":"<div><div>Biofilms consisting of multiple species of bacteria compared to biofilms of single species are common in natural environments including food contact surfaces. The objective of this study was to understand the biofilm formation and the efficiency of sodium hypochlorite (50 ppm/5 mins) on the single and multiple species biofilm of <em>Pseudomonas fluorescens</em>, <em>Staphylococcus aureus</em>, and <em>Listeria monocytogenes</em> formed on stainless steel surfaces in static and continuous systems. The cell concentration of <em>Listeria</em> in the dual and triple species biofilm in the continuous system (7.3–8.4 log CFU/cm²) was higher compared to the static system (4.7–4.9 log CFU/cm²) while the concentration remained consistent in the single species biofilm (6.4–6.7 log CFU/cm²) for both systems. Biofilm formed in the static system was significantly (<em>p</em> &lt; 0.001) more susceptible to sodium hypochlorite than biofilm formed in the continuous system. This observation agrees with the exopolysaccharide concentration which was found to be higher in the continuous system (8.0–15.6 μg/cm²) than in the static system (3.2–6.3 μg/cm²) indicating a positive correlation between EPS production and sanitizer resistance. Epifluorescence microscopy images showed the formation of interstitial voids within the three-species biofilm and filaments in the single and dual species <em>Listeria</em> biofilms in the continuous system which were absent in the static system. Overall, results showed that the biofilm formation and sanitizer resistance vary due to multispecies interaction and the presence of flow and should be considered an important variable in multispecies sanitizer resistance studies.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111030"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142870841","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}