International journal of food microbiology最新文献

{"title":"Prophage transduction promotes the transmission of phage resistance interfering with adsorption among Chinese foodborne Staphylococcus aureus","authors":"Wenyuan Zhou ,&nbsp;Yeling Han ,&nbsp;Wenjuan Li ,&nbsp;Aiping Deng ,&nbsp;Yajie Li ,&nbsp;Jiaqian Xu ,&nbsp;Guoqiang Zhu ,&nbsp;Zhenquan Yang","doi":"10.1016/j.ijfoodmicro.2025.111271","DOIUrl":"10.1016/j.ijfoodmicro.2025.111271","url":null,"abstract":"<div><div>Although bacteriophages have proven to be efficient biocontrol agents for foodborne <em>Staphylococcus aureus</em>, the transmission of phage resistance resulting in the reduced efficacy of phage therapy remains to be explored. In this study, phage resistance and adsorption of 91 Chinese foodborne <em>S. aureus</em> isolates by 18 phages were estimated, and the distribution and transmission of phage resistance genes were investigated. The isolated 91 <em>S. aureus</em> comprised 50 multidrug-resistance isolates, all of which showed sensitivity to more than two phages. However, 9.9 % (9/91) of <em>S. aureus</em> isolates were resistant to all 18 phages, and the majority of phages (83.3 %, 15/18) did not adsorb to all foodborne <em>S. aureus</em> strains. Whole-genome analysis revealed that the 91 isolates comprised 101 phage resistance genes, including 24 genes were found in prophages (intact prophages, 19.8 %, 20/101; incomplete prophages, 16.8 %, 17/101). Notably, a temperate phage SapYZUs631 was successfully induced and exhibited better biological characteristics compared to other isolated <em>S. aureus</em> temperate phages, including higher titre (6.2 × 10⁹ PFU/mL), stronger pH (4–11) and thermal (60 °C for 60 min) stability, and a wider host range (80.2 %, 73/91). The SapYZUs631 genome contained phage resistance gene <em>tarP</em> interfering with adsorption and virulence genes. The lysogeny of SapYZUs631 into <em>S. aureus</em> strains YZUstau27, YZUstau31, and YZUstau35 resulted in increased phage resistance and decreased adsorption. Therefore, our analysis suggests that the interruption of adsorption is the main reason for the phage resistance of foodborne <em>S. aureus</em> in China, which resulted from the transmission of phage resistance by prophage transduction.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"440 ","pages":"Article 111271"},"PeriodicalIF":5.0,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144098635","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":"Campylobacter in the domestic kitchen: Linking human and microbiological behaviour","authors":"Wieke P. van der Vossen-Wijmenga ,&nbsp;Heidy M.W. den Besten ,&nbsp;Wilma C. Hazeleger ,&nbsp;Marcel H. Zwietering","doi":"10.1016/j.ijfoodmicro.2025.111270","DOIUrl":"10.1016/j.ijfoodmicro.2025.111270","url":null,"abstract":"<div><div><em>Campylobacter</em> is a major cause of foodborne illness worldwide, and poultry products are considered as the main source of campylobacteriosis. This study provides insight into the hygienic practices of handling raw chicken at home in the Netherlands and quantifies the impact of these practices on the incidence of campylobacteriosis in a quantitative microbiological risk assessment (QMRA), with a specific focus on the number of illness cases rather than the risk per serving. A survey was conducted among Dutch consumers (<em>n</em> = 1974) to assess their raw chicken handling practices. The results showed that 95 % of consumers reported always or often thoroughly cooking chicken, indicating high compliance with safe practices. However, less safe practices were also reported, such as washing chicken before preparation (36 %) or replacing dishcloths once a week or less (23 %). Demographic analyses showed that females followed safe food-handling practices better than males, and respondents from households with children or with pregnant household members adhered better to safe practices than households without these characteristics. Quantitative experiments were conducted to measure the cross-contamination and transfer rate of <em>Campylobacter jejuni</em> from raw chicken fillet to cucumber. Replacing the cutting board resulted in a 75 % decrease in the transfer rate, while replacing the knife led to a 57 % reduction, both compared to the worst-case scenario of no replacement of cutleries. The QMRA predicted that the primary factor contributing to the risk of campylobacteriosis was the initial concentration. Scenario analysis highlighted thorough cooking as the most impactful intervention at home for reducing <em>Campylobacter</em> infection, followed by hand washing after handling raw chicken meat and replacing cutting boards. Sustained efforts to lower initial contamination levels, combined with targeted communication and improved consumer practices on hygienic measures, can effectively reduce the incidence and public health impact of foodborne illnesses associated with chicken consumption.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"441 ","pages":"Article 111270"},"PeriodicalIF":5.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366723","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":"Epidemiological and genomic characterization of a rare foodborne outbreak caused by Bacillus paranthracis in Huzhou, China, 2024","authors":"Peng Zhang ,&nbsp;Huimin Yao ,&nbsp;Lei Ji ,&nbsp;Fenfen Dong ,&nbsp;Deshun Xu ,&nbsp;Wei Yan","doi":"10.1016/j.ijfoodmicro.2025.111265","DOIUrl":"10.1016/j.ijfoodmicro.2025.111265","url":null,"abstract":"<div><div><em>Bacillus paranthracis</em> belongs to <em>Bacillus cereus</em> group, Gram-positive and spore-forming bacteria, has the potential to induce foodborne diseases. However, globally reported outbreaks caused by <em>B. paranthracis</em> remain exceptionally rare and the genomic characteristics of outbreak isolates are seldom characterized. We applied epidemiological and genomic investigation to understand the cause of a foodborne outbreak in Huzhou, China, in 2024. Real-time fluorescent quantitative PCR was used for scanning the potential infectious agents, and 10 <em>B. paranthracis</em> isolates were identified, including 4 from patient samples and 6 from food samples. Epidemiological and genomics investigations showed that the <em>B. paranthracis</em> isolate of ST26 from uncooked rice was responsible for this outbreak. Genomic analysis indicated that the 8 strains of ST26 associated with the outbreak had high consistency in drug susceptibility phenotypes, antimicrobial resistance genes, virulence genes, and had very minimal genetic difference. This study underscores that need to implement systematic surveillance of <em>B. paranthracis</em> infections to safeguard public health.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111265"},"PeriodicalIF":5.0,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144067924","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":"Whole-genome sequencing of soil- and foodborne Bacillus cereus sensu lato indicates no clear association between their virulence repertoire, genomic diversity and food matrix","authors":"Bram Jacobs ,&nbsp;Bert Bogaerts ,&nbsp;Marie Verhaegen ,&nbsp;Kevin Vanneste ,&nbsp;Sigrid C.J. De Keersmaecker ,&nbsp;Nancy H.C. Roosens ,&nbsp;Andreja Rajkovic ,&nbsp;Jacques Mahillon ,&nbsp;Tom Van Nieuwenhuysen ,&nbsp;Koenraad Van Hoorde","doi":"10.1016/j.ijfoodmicro.2025.111266","DOIUrl":"10.1016/j.ijfoodmicro.2025.111266","url":null,"abstract":"<div><div><em>Bacillus cereus</em> sensu lato is frequently involved in foodborne toxico-infections and is found in various foodstuff. It is unclear whether certain strains have a higher affinity for specific food matrices, which can be of interest for risk assessment. This study reports the characterization by whole-genome sequencing of 169 <em>B. cereus</em> isolates, isolated from 12 food types and soil over two decades. Any potential links between the food matrix of isolation, the isolate's genetic lineage and/or their (putative) virulence gene reservoir were investigated. More than 20 % of the strains contained the genes for the main potential enterotoxins (<em>nheABC</em>, <em>hblCDA</em> and <em>cytK</em>_2). Cereulide biosynthesis genes and genes encoding hemolysins and phospholipases, were detected in multiple isolates. Strain typing revealed a high diversity, as illustrated by 84 distinct sequence types, including 26 not previously described. This diversity was also reflected in the detection of all seven <em>panC</em> types and 71 unique virulence gene profiles. Core-genome MLST was used for phylogenomic investigation of the entire collection and SNP-based clustering was performed on the four most abundant sequence types, which did not reveal a clear affinity for specific <em>B. cereus</em> lineages or (putative) virulence genes for certain food matrices. Additionally, minimal genetic overlap was observed between soil and foodborne isolates. Clusters of closely-related isolates with common epidemiological metadata were detected. However, some isolates from different food matrices or collected several years apart were found to be genetically identical. This study provides elements that can be used for risk assessment of <em>B. cereus</em> in food.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111266"},"PeriodicalIF":5.0,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144067925","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":"Novel molecular mechanisms of gamma-aminobutyric acid production mediated by LuxS/AI-2 quorum sensing system in Limosilactobacillus fermentum B41","authors":"Yunmei Chai,&nbsp;Wentao Zheng,&nbsp;Shaomei Hu,&nbsp;Tingting Yang,&nbsp;Guangwei Chen,&nbsp;Aixiang Huang","doi":"10.1016/j.ijfoodmicro.2025.111269","DOIUrl":"10.1016/j.ijfoodmicro.2025.111269","url":null,"abstract":"<div><div>LuxS/AI-2 quorum sensing (QS) systems promotes the production of various functional factors in lactic acid bacteria (LAB) including the production of gamma-aminobutyric acid (GABA). However, the molecular mechanisms underlying GABA biosynthesis mediated by the LuxS/AI-2 QS system in <em>Limosilactobacillus fermentum</em> (<em>L. fermentum</em>) B41 remain unclear. This study investigated the molecular mechanisms of GABA production in <em>L. fermentum</em> B41 by integrating LuxS/AI-2 QS system, proteomic, western blot technology, and fermented milk preparation. The results showed that autoinducer-2 (AI-2) positively correlated with cell density and GABA content of <em>L. fermentum</em> B41, suggesting LuxS/AI-2-QS system regulation of GABA production. Proteomic analysis revealed 657 differentially expressed proteins (DEPs) between the LuxS/AI-2-QS system peaks (10<em>h</em>) and lows (2 h), of which 335 were up-regulated, including the critically important s-ribosylhomocysteinase (LuxS) and GABA transaminase (ArgD). The KEGG pathway enrichment analysis revealed that the DEPs were mainly involved in cysteine and methionine metabolism and GABA biosynthesis. Additionally, western blot confirmed that LuxS and ArgD are key proteins for GABA synthesis. The GABA-enriched fermented milk produced using <em>L. fermentum</em> B41 demonstrated a significantly high GABA content of 201.53 ± 7.83 μg/mL (<em>p</em> &lt; 0.05), indicated it promotes GABA production via LuxS/AI-2-QS system. In summary, this study providing new insights into efficient GABA production and the development of GABA-enriched fermented milk.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111269"},"PeriodicalIF":5.0,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144083995","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":"Assessment of spoilage microbial communities in modified atmosphere-packed ready-to-eat salad during cold storage: A comparative study using MALDI-TOF MS identification and PacBio full-length 16S rRNA and ITS sequencing","authors":"Atefeh Asadi,&nbsp;Anna Angerjas,&nbsp;Viiu Paalme,&nbsp;Lachinkhanim Huseynli,&nbsp;Inga Sarand","doi":"10.1016/j.ijfoodmicro.2025.111268","DOIUrl":"10.1016/j.ijfoodmicro.2025.111268","url":null,"abstract":"<div><div>Effect of storage temperatures and modified atmosphere packaging (MAP) on the shelf-life and spoilage microbial dynamics of industrially produced mayonnaise-based potato salad was studied over two years (Spring 2021, Autumn 2021, Spring 2022). Three salad batches, stored at chilling and abuse temperatures ranging from 0 °C to 12 °C, were analyzed. Microbial communities were evaluated using ISO-standard microbiological methods, MALDI-TOF MS identification, and PacBio full-length 16S rRNA gene and fungal ITS amplicon sequencing. The results showed that sensory and microbiological quality strongly depended on storage temperature, MAP packaging, and salad batch. The recommended upper temperature limit of 6 °C did not preserve salad quality at the end of its shelf-life, while storage below 4 °C extended the seven-day shelf-life to 10 days. Distinct spoilage communities were identified across batches, dominated by <em>Dellaglioa algida</em>, <em>Leuconostoc carnosum</em>, and <em>Latilactobacillus sakei</em> (Spring 2021); <em>Leuconostoc inhae</em> and <em>Leuconostoc gelidum</em> (Autumn 2021); and <em>Lactococcus carnosus</em> (Spring 2022). The microbial communities of ingredients and processing facilities influenced salad microbiota. Comparative analysis showed that full-length 16S rRNA sequencing provided higher resolution, detecting species missed by culturing methods, including psychrotrophic and fastidious lactic acid bacteria. However, fungal community analysis, using full-length ITS amplicons, requires the selection of specific fungal primers. This study provides a comprehensive evaluation of microbial profiles in RTE salads under different storage conditions, highlighting the critical role of temperature and microbial management in preserving MAP salad safety and quality during extended shelf-life.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"440 ","pages":"Article 111268"},"PeriodicalIF":5.0,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144134388","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":"Phage applications for biocontrol of enterohemorrhagic E. coli O157:H7 and other Shiga toxin-producing Escherichia coli","authors":"K. Holzer ,&nbsp;L. Marongiu ,&nbsp;K. Detert ,&nbsp;S. Venturelli ,&nbsp;H. Schmidt ,&nbsp;L.E. Hoelzle","doi":"10.1016/j.ijfoodmicro.2025.111267","DOIUrl":"10.1016/j.ijfoodmicro.2025.111267","url":null,"abstract":"<div><div>Foodborne outbreaks are becoming increasingly common and linked to zoonotic diseases caused by microbial spillover from wild or farm animals. Furthermore, agricultural animals could be considered reservoirs of multidrug-resistant (MDR) microorganisms. <em>Escherichia coli</em> O157:H7, a widespread foodborne pathogen, poses a substantial hazard due to its ubiquitous environmental distribution, MDR phenotypes, and life-threatening pathogenicity. This bacterium produces a potent toxin (Shiga toxin, Stx) encoded by prophages (Stx-phage). In addition to antibiotic resistance, <em>E. coli</em> O157:H7 has been shown to express more Stx upon treatment with antibiotics such as trimethoprim-sulfamethoxazole and metronidazole than controls. The combination of MDR and increased pathogenicity upon antibiotic treatment requires the development of alternatives for treating and preventing <em>E. coli</em> O157:H7 and related bacteria. Bacterial viruses (phages) are gaining popularity in clinical and veterinary settings due to their high antibacterial activities and lack of side effects in animals. Phage application in food production can help reduce the spread of <em>E. coli</em> O157:H7 and other Stx-producing <em>E. coli</em> (STEC), thus decreasing the burden of infection and economic loss due to these foodborne zoonoses. The present review will provide an update on phage utilization in the food industry to reduce the STEC load, with particular focus on O157:H7.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111267"},"PeriodicalIF":5.0,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144072494","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 “Recent insights on the multifaceted roles of wooden tools in cheese-making: A review of their impacts on safety and final traits of traditional cheeses” [Int. J. Food Microbiol. 111179 10.1016/j.ijfoodmicro.2025.111179]","authors":"Silvia Ruta ,&nbsp;Giovanni Belvedere ,&nbsp;Giuseppe Licitra ,&nbsp;Luís Augusto Nero ,&nbsp;Cinzia Caggia ,&nbsp;Cinzia L. Randazzo ,&nbsp;Margherita Caccamo","doi":"10.1016/j.ijfoodmicro.2025.111239","DOIUrl":"10.1016/j.ijfoodmicro.2025.111239","url":null,"abstract":"","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111239"},"PeriodicalIF":5.0,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143985241","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":"Investigating the antifungal mechanism of Artemisia argyi essential oil against Botrytis cinerea, Alternaria alternata, and Penicillium digitatum and its application in extending blueberry shelf life","authors":"Yue-yan Chen ,&nbsp;Yu-dong Zhang ,&nbsp;Li Wang ,&nbsp;Mei-qing Li ,&nbsp;Yu Wang ,&nbsp;Jin Liang ,&nbsp;Dong-liang Wang ,&nbsp;Hai-wei Zhang","doi":"10.1016/j.ijfoodmicro.2025.111262","DOIUrl":"10.1016/j.ijfoodmicro.2025.111262","url":null,"abstract":"<div><div>The trend towards reducing chemical fungicides in the food industry has increased interest in antimicrobial essential oils for food preservation. This study investigates the chemical composition of <em>Artemisia argyi</em> essential oil (AAEO) and its efficacy in inhibiting <em>Botrytis cinerea</em>, <em>Alternaria alternata</em>, and <em>Penicillium digitatum</em>, along with potential antifungal mechanisms involved. GC–MS analysis identified that the main components of AAEO were eucalyptol (19.19 %), L(−)-borneol (6.38 %), camphor (6.17 %), (+)-thujone (5.74 %), terpinen-4-ol (5.55 %), and <em>p</em>-cymene (5.31 %). AAEO demonstrated significant antifungal activity against all three fungi, especially through non-contact exposure. Exposure to AAEO increased AKP, nucleic acid and soluble proteins release, reflecting cell wall and membrane integrity alterations. AAEO also reduced biofilm formation, cell viability, and respiratory activity. SEM images revealed cellular fractures and deformations in the fungal cell walls. The fumigation with AAEO during storage resulted in a significant reduction of both the decay rate (by 24.7 %) and pathogen infestation (by 61.2 %) in blueberries on the 13th day of storage. A 50.8 % reduction in <em>Alternaria alternata</em> incidence was observed in inoculated blueberries by day 4 post-AAEO treatment. Therefore, AAEO is a potent antifungal agent against <em>B. cinerea</em>, <em>A. alternata</em>, and <em>P. digitatum</em>, positioning it a promising option for food preservation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111262"},"PeriodicalIF":5.0,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143943255","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":"Strawberry preservation using multilayer chitosan films grafted with phenolic acids and loaded with γ-CD-MOFs encapsulated antifungal agents","authors":"Linyun Mou ,&nbsp;Wei Jiang ,&nbsp;Ya Lu ,&nbsp;Jianlong Li ,&nbsp;Ganpeng Li ,&nbsp;Hai Yuan ,&nbsp;Ziyi Jiang ,&nbsp;Lingzhi Zhang ,&nbsp;Tingyin Ming","doi":"10.1016/j.ijfoodmicro.2025.111247","DOIUrl":"10.1016/j.ijfoodmicro.2025.111247","url":null,"abstract":"<div><div>Post-harvest spoilage of strawberries is a pressing issue that requires urgent attention. This study successfully isolated and identified two saprophytic fungi responsible for strawberry rot—<em>Aspergillus tubingensis</em> and <em>Alternaria alternata</em>. Subsequently, the response surface methodology was employed to optimize the concentration ratios of citral, geraniol, and menthol, aiming to maximize their combined effect on inhibiting fungal growth. Molecular docking techniques were employed to investigate the binding targets of these active substances with 14<em>α</em>-demethylase (CYP51). The antifungal agents at optimized concentrations were loaded into <em>γ</em>-cyclodextrin metal-organic frameworks (<em>γ</em>-CD-MOFs) and uniformly dispersed within a multilayer film composed of phenolic acid-grafted modified chitosan. This approach significantly enhanced (<em>P</em> &lt; 0.05) the mechanical properties of chitosan, including fracture tensile strain among others, while also endowed it with dual functionalities of antifungal and antioxidant effects. Additionally, it offered excellent controlled-release characteristics, ensuring a steady and continuous release of active ingredients. Finally, the application of multilayer films to postharvest strawberries significantly reduced the decay rate (<em>P</em> &lt; 0.001) and weight loss (<em>P</em> &lt; 0.05), while also limiting their respiratory intensity. In summary, the multilayer film demonstrates excellent preservation effects on strawberries, thus holding broad application prospects in food preservation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111247"},"PeriodicalIF":5.0,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143943256","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}