International journal of food microbiology最新文献

{"title":"Potential genetic markers of biofilm formation ability by Listeria monocytogenes isolated from fresh agricultural products","authors":"Jing Wang ,&nbsp;Qingli Dong ,&nbsp;Xiujin Chen ,&nbsp;Bo Feng ,&nbsp;Yang Qu ,&nbsp;Ting Lin ,&nbsp;Yalong Bai ,&nbsp;Peihong Liu ,&nbsp;Changyan Zhou ,&nbsp;Yujuan Suo","doi":"10.1016/j.ijfoodmicro.2025.111118","DOIUrl":"10.1016/j.ijfoodmicro.2025.111118","url":null,"abstract":"<div><div>The ability of <em>Listeria monocytogenes</em> to form biofilms is the key to its persistence in the food industry. Biofilm phenotype assessment is mainly based on physical and chemical methods, which are time-consuming. The aim of this study was to analyze genetic differences in the biofilm-forming ability of L. <em>monocytogenes</em>, found potential genetic markers, and quickly determined the biofilm phenotype. In particular, 103 strains of L. <em>monocytogenes</em> from agricultural products, were evaluated through multilocus sequence typing and their biofilm formation assays. The genetic characteristics of 12 representative strains were analyzed by comparative genomics, and the relevant genetic characteristics of the 103 strains were verified by polymerase chain reaction technology. The 103 strains were divided into 22 sequence types (STs), and top six types were ranked from high to low according to the median of biofilm biomass as follows: ST91, ST87, ST8, ST9, ST121, ST155, and all of them exhibited 2–3 biofilm phenotypes (strong, medium and weak). Comparative genomics analysis and verification identified the <em>vip</em> gene as a preliminary genetic marker for biofilm phenotypes, and the accuracy of determination can be improved by combining <em>vip</em> with 1–3 genes (<em>srmB</em>, <em>cycB</em>, and <em>uvrB</em>) or STs (ST8, ST87, and ST121). In addition, the <em>smc_4</em>, <em>srmB-inlH</em>, <em>inlH</em> and <em>ssbA</em> genes could accurately distinguish the phenotypes of ST9, ST155, ST91 and other STs. These genetic markers could be used as key targets for rapid determination of the biofilm phenotype of L. <em>monocytogenes</em>, thereby providing useful guidance for the optimization of disinfection processes in the food industry.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111118"},"PeriodicalIF":5.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143436674","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":"Presence and characterization of the human pathogenic Vibrio species in the microbiota of Manila clams using cultural and molecular methods","authors":"Angela Zampieri ,&nbsp;Lisa Carraro ,&nbsp;Hooriyeh Mohammadpour,&nbsp;Giulia Dalla Rovere,&nbsp;Massimo Milan,&nbsp;Luca Fasolato,&nbsp;Barbara Cardazzo","doi":"10.1016/j.ijfoodmicro.2025.111113","DOIUrl":"10.1016/j.ijfoodmicro.2025.111113","url":null,"abstract":"<div><div>The North Adriatic lagoons and the Po River Delta are important areas for farming Manila clams (<em>Ruditapes philippinarum</em>). These areas have been heavily impacted by climate change, reducing livestock numbers and increasing pathogen spread. Shellfish, particularly clams, are primary vectors for <em>Vibrio</em> pathogens affecting humans. In this study, the occurrence of human pathogenic <em>Vibrio</em> species on Manila clams was investigated using an integrated approach that combined culture-dependent and culture-independent techniques. Samples were collected over three years from farming areas in the northeastern Adriatic lagoons and the Po River Delta, regions seriously impacted by climate change and pollution. In this study, species of the human pathogen <em>Vibrio</em> were analyzed in the clam microbiota and characterized using <em>recA-pyrH</em> metabarcoding and shotgun metagenomics. Human pathogenic <em>Vibrio</em> species were widespread in the clam microbiota, especially in summer, demonstrating that the environmental conditions on the northern Adriatic coasts allowed the growth of these bacteria. <em>V. parahaemolyticus</em> and <em>V. vulnificus</em> were also quantified using qPCR in &lt;50 % of summer samples Shotgun metagenomics revealed the similarity of <em>V. parahaemolyticus</em> strains to other worldwide genomes, enabling improved pathogen identification and tracking. In the future, climate change could cause these conditions to become even more favorable to these bacteria, potentially increasing pathogen spread. Consequently, enhanced monitoring and control of both the environment and seafood products should be planned to ensure food safety.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111113"},"PeriodicalIF":5.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464815","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":"Genetic relatedness of Staphylococcus aureus isolates within food outbreaks by single nucleotide polymorphisms","authors":"Rémi Duchez ,&nbsp;Noémie Vingadassalon ,&nbsp;Déborah Merda ,&nbsp;Tom Van Nieuwenhuysen ,&nbsp;Brian Byrne ,&nbsp;Christos Kourtis ,&nbsp;Yacine Nia ,&nbsp;Jacques-Antoine Hennekinne ,&nbsp;Marina Cavaiuolo","doi":"10.1016/j.ijfoodmicro.2025.111115","DOIUrl":"10.1016/j.ijfoodmicro.2025.111115","url":null,"abstract":"<div><div>Investigation of bacterial food outbreaks by whole genome sequencing can rely on the inspection of the genetic relatedness between isolates through the application of single nucleotide polymorphism (SNP) thresholds. However, there is no consensus for <em>Staphylococcus aureus</em> in the context of food outbreaks. In this study, we propose a SNP cut-off by taking into account the mutation rate and the evolution time of this pathogen in food. Through in vitro microevolution, we determined the mutation rate of three <em>S. aureus</em> strains grown under mimicked food stressing conditions. From the mutation rate, we set a cut-off of 28 SNPs considering 30 days as evolution time based on the average shelf-life of foods contaminated by <em>S. aureus</em> and the timeline for identifying this pathogen in outbreaks. The SNP threshold was applied to retrospectively study ten staphylococcal food outbreaks to assess whether isolates from food and/or of human origin from the same outbreak were epidemiologically related. To interpret SNP distances, phylogenetic tree topologies and bootstraps were integrated and showed that isolates differing by up to 28 SNPs were monophyletic. Our suggested cut-off can be used in outbreak management to identify closely related <em>S. aureus</em> strains.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111115"},"PeriodicalIF":5.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143471681","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 microbial terroir of Agiorgitiko cv. in the Nemea PDO zone","authors":"Ilario Ferrocino ,&nbsp;Lena Pagiati ,&nbsp;Konstantinos X. Soulis ,&nbsp;Maria Kazou ,&nbsp;Rania Anastasiou ,&nbsp;Dionissios Kalivas ,&nbsp;Effie Tsakalidou","doi":"10.1016/j.ijfoodmicro.2025.111111","DOIUrl":"10.1016/j.ijfoodmicro.2025.111111","url":null,"abstract":"<div><div>Agiorgitiko is a major Greek red winegrape variety of high economic importance cultivated almost exclusively in the Nemea PDO zone in Peloponnese, Greece. Here, we describe the microbiota and mycobiota of grape and soil samples collected over three consecutive harvest periods (September 2019, 2020 and 2021). The results revealed a common microbiome composition across the Nemea PDO zone vineyards, despite significant variations in the community structure regarding dominant bacterial and fungal taxa per sampling year, which were associated with weather factors. Grape samples of 2019 were enriched in several plant growth promoting bacteria, including <em>Bradyrhizobium</em>, <em>Streptomyces</em>, <em>Massilia</em> and <em>Sphingomonas</em>, selected by the particular weather conditions. On the other hand, the predominance of <em>Botrytis</em> in the same samples was observed, indicating again the impact of weather conditions on the microbial structure. Understanding these dynamics could improve management practices aimed at vine cultivation and wine quality.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111111"},"PeriodicalIF":5.0,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143429356","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":"Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses","authors":"Davide Gottardi ,&nbsp;Lorenzo Siroli ,&nbsp;Giacomo Braschi ,&nbsp;Margherita D'Alessandro ,&nbsp;Lucia Vannini ,&nbsp;Francesca Patrignani ,&nbsp;Rosalba Lanciotti","doi":"10.1016/j.ijfoodmicro.2025.111112","DOIUrl":"10.1016/j.ijfoodmicro.2025.111112","url":null,"abstract":"<div><div>Cheese whey represents a significant challenge for the dairy industry due to its high chemical and biochemical oxygen demand. However, when utilized as a substrate for microbial growth, it can yield microbial biomass suitable for various food sector applications. In this study, two strains of <em>Yarrowia lipolytica</em> (RO3. and Y3) were cultivated to approximately 7.9 log CFU/mL on cheese whey and subsequently applied as culture adjuncts on the surface of Caciotta-type cheese. The cheeses were produced on an industrial scale and stored at 6 °C for 35 days, during which microbiological (plate counting for total mesophiles, yeasts, lactic acid bacteria, <em>Pseudomonas</em> spp., and <em>Enterobacteriaceae</em>), chemical (water activity, pH, color), proteolytic (SDS-PAGE), lipolytic (Folch method with gas chromatography analyses), and volatile molecule profiles (solid-phase microextraction combined with gas chromatography–mass spectrometry) were analyzed, along with sensory evaluations. Although <em>Y. lipolytica</em> levels declined during storage, its application accelerated the ripening process, enhancing proteolysis and increasing the content of unsaturated fatty acids (25 % for RO3. vs. 19 % in the control) in the cheese paste. Additionally, it promoted the development of ripened cheese aroma compounds (e.g., butanoic, hexanoic, and decanoic acids) on the cheese rind, particularly in cheeses treated with strain Y3. Overall, the findings demonstrate that <em>Y. lipolytica</em> represents a promising approach for valorizing food industry by-products, transforming them into innovative ingredients for sustainable and circular production systems. However, strain selection is crucial, as only <em>Y. lipolytica</em> RO3. produced cheeses with the desired ripening characteristics.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111112"},"PeriodicalIF":5.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143422379","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":"High risk of Vibrio pathogen and antibiotic resistance transfer in live seafood wet markets of Shantou, China","authors":"Yujian Dong ,&nbsp;Huiyu Liu ,&nbsp;Olivier Habimana","doi":"10.1016/j.ijfoodmicro.2025.111098","DOIUrl":"10.1016/j.ijfoodmicro.2025.111098","url":null,"abstract":"<div><div>The global demand for seafood necessitates robust food safety practices, particularly within traditional wet markets. This study investigated the microbiomes of live Japanese mantis shrimp (JMS) and their associated environments (water and biofilm) in local wet markets to assess the risk of pathogen and antibiotic resistance gene (ARG) transfer. Metagenomic analysis showed a significant link between microbiome composition and the type of sample (shrimp, biofilm, and water). While several known human pathogens were associated with shrimp samples, water and biofilm samples exhibited higher abundances of ARGs, suggesting a high risk of pathogen and ARG transfer from the market environment. Notably, this study focused on the diversity and characterization of poorly understood <em>Vibrio</em> species associated with JMS. The prevalence of β-lactam resistance genes in <em>Vibrio</em> isolates, combined with a comparative genomic analysis of several species, highlights this concern. Our study emphasizes the need to improve hygiene practices in wet markets to reduce foodborne illness risks and address antibiotic resistance. This work represents, to our knowledge, the first comparative genomic analysis of <em>Vibrio</em> species in the context of JMS and wet market seafood safety.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111098"},"PeriodicalIF":5.0,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143422531","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":"Characterization of a phage endolysin LysLFP01 and its antibacterial activity","authors":"Qiannan Wen ,&nbsp;Xuecheng Huang ,&nbsp;Wenxin Ma ,&nbsp;Yingtong Chen ,&nbsp;Luyao Wang ,&nbsp;Yang Ma ,&nbsp;Xia Chen","doi":"10.1016/j.ijfoodmicro.2025.111110","DOIUrl":"10.1016/j.ijfoodmicro.2025.111110","url":null,"abstract":"<div><div>Lyase, a peptidoglycan hydrolase derived from phage, has been considered as a promising alternative antimicrobial agent. To date, adequate information regarding the characteristics of the <em>Lactobacillus</em> phage lyase is lacking. In this study, a lyase from <em>Lactobacillus</em> phage LFP01 was cloned and heterologously expressed in <em>Escherichia coli</em> (<em>E. coli</em>) for subsequent characterization of the antibacterial activity. The removal efficacy of bacterial biofilm and antimicrobial activity in raw milk were also evaluated. The results showed that LysLFP01 demonstrated broad-spectrum antibacterial activity, surpassing its phage counterpart, with particular efficacy against gram-positive bacteria. It exhibited strong thermostability (4–72 °C) and retained activity across a pH range of 3.0–9.0, although its activity decreased with higher NaCl concentrations. LysLFP01 effectively inhibited and removed <em>Staphylococcus aureus</em> (<em>S. aureus</em>) biofilms, as observed through scanning electron microscopy. Additionally, it exhibited significant antibacterial activity in raw milk at 4 °C, reducing bacterial counts effectively over time. Taken together, these findings indicated the potential of LysLFP01 as a novel and robust antimicrobial agent for food safety applications, particularly in combating <em>S. aureus</em> contamination in low-salt, non-acidic environments.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111110"},"PeriodicalIF":5.0,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143403252","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":"Co-occurrence of qacEΔ1 disinfectant resistance gene and ARGs among Salmonella Indiana and its correlation with resistance to sodium hypochlorite","authors":"Xinfeng Han ,&nbsp;Shujuan Chen ,&nbsp;Qiuyan Zeng ,&nbsp;Jiarui Li ,&nbsp;Haotian Liu ,&nbsp;Ruyi Kuang ,&nbsp;Jing Xia ,&nbsp;Min Cui ,&nbsp;Yong Huang ,&nbsp;Li Bai ,&nbsp;Likou Zou","doi":"10.1016/j.ijfoodmicro.2025.111097","DOIUrl":"10.1016/j.ijfoodmicro.2025.111097","url":null,"abstract":"<div><div>Sodium hypochlorite (SHC) is the most commonly utilized carcass and equipment disinfectant in the poultry industry. However, prolonged exposure to SHC can result in the development of bacterial tolerance and exert co-selection on antimicrobial resistance. This study investigated the co-resistance to SHC and multiple antimicrobial agents among <em>Salmonella enterica</em> serovar Indiana (<em>S.</em> Indiana), with a specific focus on the co-occurrence of disinfectant resistance gene <em>qacEΔ1</em> and the antimicrobial resistance genes (ARGs) revealed by whole genome sequencing (WGS). Additionally, the study examined the transcriptional response of <em>qacEΔ1</em> and its closely associated ARGs under SHC pressure. Moreover, the study determined the optimal SHC concentration for the decontamination of multidrug-resistant (MDR) <em>S.</em> Indiana on chicken. The results indicated that <em>S.</em> Indiana exhibited a resistance rate of 73.31 % to SHC, and varying levels of resistance to 13 antimicrobial agents. Furthermore, the analysis revealed a significant correlation between the <em>qacEΔ1</em> gene and ARGs, including <em>catB3</em>, <em>sul1</em>, <em>arr-3</em> and <em>bla</em>_OXA-1. The genetic contexts surrounding the <em>qacEΔ1</em> gene demonstrated a high degree of homology, allowing for the categorization into 11 distinct genetic context types, among which the gene cluster <em>aacA4</em>-<em>bla</em>_OXA-1-<em>catB3</em>-<em>arr-3</em>-<em>qacEΔ1</em>-<em>sul1</em> was the most prevalent. Further analysis of the MDR IndS97 strain using PacBio SMRT sequencing revealed that the <em>qacEΔ1</em> gene was located on plasmid pLKQY01, with IS<em>26</em> and IS<em>Rle7</em> positioned at the flanks of the composite transposon <em>aacA4</em>-<em>bla</em>_OXA-1-<em>catB3</em>-<em>arr-3</em>-<em>qacEΔ1</em>-<em>sul1</em>. The transcription levels of <em>qacEΔ1</em>, <em>arr-3</em> and <em>sul1</em> genes in response to SHC stress initially increased, followed by a decline as SHC concentrations rose. At an SHC concentration of 0.5 MIC, the transcription levels of these genes were notably low, and the results indicated a decontamination efficacy of 86.51 % against <em>Salmonella</em> contamination while relatively preserving the freshness of the chicken. This study enhanced the understanding of disinfectant effects on the antimicrobial resistance of <em>S.</em> Indiana and provided evidence to support the regulated use of disinfectants.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111097"},"PeriodicalIF":5.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143403716","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":"Impact of intrinsic factors and storage temperature on Escherichia coli O157:H7, Salmonella enterica subsp. enterica and Listeria monocytogenes survival in fruit juices","authors":"Maria Belén Bainotti,&nbsp;Pilar Colás-Medà,&nbsp;Inmaculada Viñas,&nbsp;Isma Neggazi,&nbsp;Isabel Alegre","doi":"10.1016/j.ijfoodmicro.2025.111109","DOIUrl":"10.1016/j.ijfoodmicro.2025.111109","url":null,"abstract":"&lt;div&gt;&lt;div&gt;There is a strong trend among consumers to prefer increasingly less processed fruit juices. This raises concerns in terms of food safety, as these products may not always be free from pathogen contamination. While the low pH and the presence of antimicrobial compounds in these juices are generally considered inhibitory to pathogens, there have been occasional reports of foodborne outbreaks associated with fruit juices. However, it is important to note that the frequency of outbreaks linked to fruit juices remains significantly lower compared to other fresh produce, reflecting both the inherent properties of juices and differences in consumption patterns. The present study evaluated the survival of three different pathogens (&lt;em&gt;Escherichia coli&lt;/em&gt; O157:H7, &lt;em&gt;Salmonella enterica&lt;/em&gt; subsp. &lt;em&gt;enterica&lt;/em&gt;, and &lt;em&gt;Listeria monocytogenes&lt;/em&gt;) in persimmon, apple, peach, orange, strawberry, and red grape juices stored at 4, 15, and 25 °C, aiming to establish relationships between the food matrix and pathogen survival. Red grape and strawberry juices exhibited a sharp decline in &lt;em&gt;S. enterica&lt;/em&gt; and &lt;em&gt;L. monocytogenes&lt;/em&gt; populations. Conversely, orange juice was the most conducive to pathogen survival. Based on the Weibull model, &lt;em&gt;L. monocytogenes&lt;/em&gt; exhibited &lt;em&gt;δ&lt;/em&gt; values &lt;strong&gt;≤ 0.581&lt;/strong&gt; &lt;strong&gt;± 0.173&lt;/strong&gt; days in strawberry juice, while in red grape juice, the population was below 1 log&lt;sub&gt;10&lt;/sub&gt; CFU/mL after inoculation. Regarding &lt;em&gt;Salmonella&lt;/em&gt; strains, the &lt;em&gt;δ&lt;/em&gt; values were &lt;0.376 ± 0.244 days in strawberry juice and &lt;0.895 ± 0.177 days in red grape juice. Of great concern is the serotype of &lt;em&gt;E. coli&lt;/em&gt; O157:H7, as it demonstrated the highest survival trends in all fruit juices samples with the highest &lt;em&gt;δ&lt;/em&gt; values in most cases. For instance, after 9 days, it maintained levels above 1.6 log&lt;sub&gt;10&lt;/sub&gt; CFU/mL in most juices stored at 4 °C (initial populations ranged from 4.8 ± 0.1 to 5.0 ± 0.1 log&lt;sub&gt;10&lt;/sub&gt; CFU/mL). In most of the analysis, physicochemical parameters, except the pH, exhibited negative correlations between pathogen populations. But in comparison, the correlations between the content of a specific polyphenol and bacterial populations were higher. For instance, after the inoculation, quercetin, kaempferol and epicatechin content presented the highest negative correlation against &lt;em&gt;S. Enteritidis&lt;/em&gt; and both &lt;em&gt;L. monocytogenes&lt;/em&gt; strains (between −0.936 and −0.946). The interesting finding is the strong negative correlation between the kaempferol content and all bacterial populations, not only after inoculation but also after 2 days at the three temperatures evaluated (the highest value was −0.961 against &lt;em&gt;L. monocytogenes&lt;/em&gt; CECT 4032 at 25 °C). Pathogen levels after 2 days at 4 °C raise significant food safety concerns, given that these are typical conditions for untreated juices. Additionally, the consistent presence of &lt;em&gt;E. coli&lt;/","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111109"},"PeriodicalIF":5.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143403251","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":"Eco-friendly biocontrol strategies for management of postharvest fungal decays in kiwifruit: A review","authors":"Yuan Sui ,&nbsp;Qinhong Liao ,&nbsp;Jinsong Leng ,&nbsp;Zhuo Chen","doi":"10.1016/j.ijfoodmicro.2025.111106","DOIUrl":"10.1016/j.ijfoodmicro.2025.111106","url":null,"abstract":"<div><div>Kiwifruit is known for its rich content of nutrients and significant economic value. Global cultivation of kiwifruit has been increasing along with the amount of land being dedicated to its production. Regrettably, postharvest fungal decays, such as those caused by <em>Botrytis cinerea</em>, <em>Penicillium expansum</em>, <em>Alternaria alternata</em>, <em>Botryosphaeria dothidea</em>, <em>Nigrospora oryzae</em>, and others, pose a significant challenge to the kiwifruit industry, and are responsible for substantial losses during storage, transportation, and local marketing. Biological control of postharvest diseases is seen as a safe and sustainable strategy and as a result has received considerable interest for its potential in disease management. The present review provides an overview of the research conducted on the major postharvest diseases of kiwifruit and the use of biocontrol agents to manage these diseases. It also reviews the status of microbial formulations and the impact of environmental factors on biocontrol efficacy. The need for further research on the utilization of microbial consortia to manage postharvest diseases of kiwifruit is discussed as a major new approach to biological control.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111106"},"PeriodicalIF":5.0,"publicationDate":"2025-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143387522","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}