Lucija Strkalj, Gleb E. Yakubov, Rachel A. Burton, James M. Cowley
{"title":"Structural and Functional Properties of Fiber From Psyllium (Plantago ovata) Husk: Current Knowledge and Strategies to Expand Its Application in Food and Beyond","authors":"Lucija Strkalj, Gleb E. Yakubov, Rachel A. Burton, James M. Cowley","doi":"10.1111/1541-4337.70297","DOIUrl":"10.1111/1541-4337.70297","url":null,"abstract":"<p>Psyllium husk fiber, from the milled surface of <i>Plantago ovata</i> seeds, is known for its high viscosity and gelling capacity, making it a widespread health supplement with benefits for satiety, glycemic control, gastrointestinal and cardiovascular health, as well as a texturizer, stabilizer, and fat and gluten replacement. Nevertheless, its application often comes with certain challenges, such as difficulties in adjusting the hydration level, gumminess, and color change. The positive and negative results of the fiber implementation are a consequence of its unique gelation profile and high water uptake. Therefore, a need to uncover the structure and rheological behavior has yielded detailed studies on its fundamental properties, as well as research with the aim of modifying the behavior of fiber for easier application in food products. This review addresses the current literature on the nutritional and health benefits of psyllium, its rheological characterization, and the pros and cons of its application in diverse food groups. Novel approaches to expand its use by modifying its relatively narrow functionality are also suggested, such as fractionation, modification, and genetic strategies. Moreover, a new perspective and future direction for research are discussed, which can also be applied to other highly viscous fibers. This paper serves as an overview of the principal and practical properties of fiber and connects insights from multiple avenues of its exploration with the aim of facilitating its expanded use, not only in food but also in other applications that employ psyllium's unique functionalities.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70297","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145123936","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":"Composition, Structure, and Function of Milk Fat Globules: Thermal and Non-Thermal Processing Effects and Their Implication in Infant Nutrition Requirements","authors":"Huijuan Yang, Haifeng Wang, Feijia Xu, Danping Jin, Jiong Zhu, Jianding Wang, Xiaomin Xu, Qing Shen","doi":"10.1111/1541-4337.70294","DOIUrl":"10.1111/1541-4337.70294","url":null,"abstract":"<div>\u0000 \u0000 <p>Human milk represents an indispensable nutritional substrate for neonates. Milk fat globules (MFGs) constitute its fundamental structural entities, providing primary metabolic energy and immunomodulatory bioactive constituents. In instances of suboptimal maternal lactogenesis or contraindications to breastfeeding, infant formulae derived from diverse mammalian milks (e.g., bovine, caprine, and camel) serve as nutritional surrogates. Marked variability exists in the composition, structure, and function of MFGs from human milk and these nonhuman milks. Processing treatments are required to achieve microbial inactivation while attaining biofunctional equivalence to human milk. Contemporary processing technologies, however, routinely induce nutrient degradation processes—including protein denaturation and lipid oxidation within MFGs—concurrently compromising structural integrity and substantially diminishing biofunctional capacity. MFG parametric alterations represent critical process efficacy indices. A comprehensive review elucidating the effects of diverse processing methods on the composition, structure, and functional attributes of MFGs is lacking in the current literature. This work aims to (1) comprehensively characterize MFG compositional–structural–functional relationships; (2) conduct a comparative analysis of MFGs from different sources (human, bovine, caprine, and camelid); and (3) provide a mechanistic elucidation of thermal versus non-thermal processing-induced modifications to MFG composition, structure, and functions. These empirical insights bear material significance for deciphering multisource dairy nutrition, optimizing infant developmental outcomes (particularly among preterm cohorts), and establishing evidence-grounded nutritional frameworks.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145110827","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":"Tailoring Smart Oral Nano/Micro Delivery System to Address Multifaceted Gastrointestinal Barriers for Improved Delivery of Food Bioactive Compounds","authors":"Mengting Yu, Chengdeng Chi, Ling Chen, Xiaoxi Li","doi":"10.1111/1541-4337.70275","DOIUrl":"10.1111/1541-4337.70275","url":null,"abstract":"<div>\u0000 \u0000 <p>Bioactive compounds (BCs) have attracted wide attention because of their anti-inflammatory, anticancer, and anti-oxidation activities. In addition, the bioavailability of BCs via oral administration not only concerns the release and degradation during the transition within the enterocoel but also the clearance barrier of mucus and the limited absorption across the human intestine. Encapsulation of BCs in structured smart food delivery systems can effectively solve various gastrointestinal tract (GIT) barriers faced by BCs, which is an area of great interest for food industries. This review discussed the physiological barriers to BC delivery in the GIT, including the gastric and intestinal environment, the mucus barrier, the tight junction (TJ)-associated paracellular route, the epithelium-associated transcellular transport, and the P-glycoprotein efflux pump. Strategies to overcome multiple physiological barriers toward BC delivery through structuring and designing smart delivery systems, for example, tailoring carrier stability, size, surface wettability, surface ligands, surface charge, and co-administration of biomolecules with BCs, are presented. On the basis of the summary of the intelligent delivery system, we put forward the prospect and thinking in order to inspire new delivery systems to ensure that BCs reach the GIT with complete biological activity. This review promoted further research on the design and development of structured delivery systems, which was helpful to increase the practical application of structured delivery systems in food and nutrition.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145110835","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}
Licheng Gao, Filip Van Bockstaele, Geert Haesaert, Mia Eeckhout
{"title":"Recent Advances in Buckwheat Starch: Structure, Physicochemical Properties, and the Effects of Genetic Variation and Fertilization","authors":"Licheng Gao, Filip Van Bockstaele, Geert Haesaert, Mia Eeckhout","doi":"10.1111/1541-4337.70290","DOIUrl":"10.1111/1541-4337.70290","url":null,"abstract":"<div>\u0000 \u0000 <p>As a gluten-free pseudocereal, buckwheat serves as a valuable starch source with unique structural and physicochemical properties, attracting growing interest for its nutritional value and functional food potential. Among its starch fractions, resistant starch (RS) has gained particular attention due to its distinctive structural features and significant health benefits, including improved glycemic control, colonic fermentation, and gut microbiota modulation. This review systematically investigates the composition, structure, physicochemical, and functional properties of buckwheat starch, with a particular focus on RS. Recent findings indicate that RS in buckwheat is influenced by factors such as amylose content, amylopectin chain length, and processing conditions, which enhance RS formation. Buckwheat RS exhibits superior functionality compared with conventional cereal starches, contributing to a lower glycemic index (GI). In addition, the review highlights the influence of genotypes and fertilization (nitrogen, phosphorus, selenium, and sulfur) on buckwheat starch characteristics. Genotypic variation significantly affects amylose content, granule morphology, pasting behavior, and thermal stability of buckwheat starch, while fertilization treatment cannot change the crystalline structure but significantly influences its relative crystallinity and gelatinization parameters. Specifically, nitrogen fertilization enhances crystalline order and increases gelatinization temperature. Despite promising applications, challenges such as limited understanding of molecular mechanisms remain, particularly those related to enzymes involved in RS formation and the genetic regulation of amylose content. Future research should prioritize genetic improvement and advanced processing techniques to optimize buckwheat starch functionality. Overall, buckwheat starch, particularly its RS component, holds great potential for the development of low-GI and health-promoting food products.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145110836","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}
Chelsea S. Amenah-James, Ellen W. Evans, Sophia Komninou
{"title":"Foodborne Infections and Mortality Associated With Expressed Breastmilk, Donated Breastmilk, and Infant Formula in High-Income Countries: A Scoping Review of Peer-Reviewed Evidence Cases","authors":"Chelsea S. Amenah-James, Ellen W. Evans, Sophia Komninou","doi":"10.1111/1541-4337.70282","DOIUrl":"10.1111/1541-4337.70282","url":null,"abstract":"<p>Infant feeding influences infant growth, development, survival, and long-term health. Maternal expressed breast milk (MEBM), donor human milk (DHM), and powdered infant formula (PIF) serve as alternatives when direct breastfeeding is not feasible. However, these alternatives are susceptible to microbial contamination, posing risks of infection and mortality. Despite concerns about foodborne infections in neonates, no comprehensive synthesis has examined infections and deaths directly linked to contaminated infant milk across different feeding methods. This scoping review examines infections and deaths associated with contaminated MEBM, DHM, and PIF in high-income countries over the past 25 years, identifying key pathogens and sources of contamination. A systematic search on Medline, Scopus, and Embase identified a total of 6867 studies, of which 19 were selected, with an additional study from references. Data extracted for feeding type, pathogen, contamination source, and clinical outcomes. Among 175 cases, 55 led to systemic infections, including 13 deaths. <i>Cronobacter sakazakii</i> and <i>Pseudomonas aeruginosa</i> were the most frequently implicated pathogens in the published papers. PIF and DHM were more often linked to infections than MEBM. Besides intrinsic PIF contamination, hospital milk blenders and dishwashers were found to be positive for pathogens. DHM cases reported positive cultures of the nasogastric tubes, milk bank pasteurizers, and hospital bottle warmers. MEBM contamination was reported through breast pumps and hospital sinks and drains. This review highlights the need for enhanced hygiene protocols in handling infant milk. These findings inform clinical and public health policies aimed at minimizing infection risks associated with alternative infant feeding methods.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70282","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145084487","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}
Minyu Li, Qinghui Cao, Mengjiao Zhang, Xianzhi Li, Lei Zhou, Hongying Du
{"title":"Multifunctional Metal–Phenolic Networks: A Game-Changer in Food Preservation Technologies","authors":"Minyu Li, Qinghui Cao, Mengjiao Zhang, Xianzhi Li, Lei Zhou, Hongying Du","doi":"10.1111/1541-4337.70293","DOIUrl":"10.1111/1541-4337.70293","url":null,"abstract":"<div>\u0000 \u0000 <p>Metal–phenolic networks (MPNs) represent a novel class of functional materials formed through coordination-driven self-assembly between polyphenolic compounds and metal ions, which exhibit synergistic properties by integrating the advantages of both components. These materials have garnered increasing attention in the food industry due to their straightforward preparation, environmental compatibility, and diverse raw material sources. Notably, MPNs not only preserve the intrinsic characteristics of metal ions but also capitalize on the exceptional surface affinity of polyphenols, facilitating stable surface modifications across diverse substrates. Recent advances have revealed that MPNs possess a range of remarkable functional properties, including superior antioxidant capacity, broad-spectrum antimicrobial activity, pH responsiveness, photothermal sterilization capability, and excellent adsorption performance. These multifunctional features position MPNs as promising materials for various food applications ranging from bioactive compound encapsulation and delivery to intelligent food packaging, hazardous substance detection, and food wastewater treatment. This comprehensive review systematically investigates MPNs’ assembly mechanism, construction strategies, critical assembly parameters, state-of-the-art characterization techniques, and functional properties, with particular emphasis on their emerging applications in food preservation. The findings provide a solid theoretical foundation and technical guidance for developing next-generation food-grade functional materials based on MPNs technology, while offering novel perspectives for advancing food science and technology.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145084653","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":"Gluten-Free Noodles: Materials, Processing, Formation Mechanisms, and Quality Enhancement Strategies","authors":"Xiaohui Ji, Yuan Tao, Nana Zhang, Xing Chen, Bowen Yan, Jianxin Zhao, Wei Chen, Daming Fan, Fengwei Xie","doi":"10.1111/1541-4337.70281","DOIUrl":"10.1111/1541-4337.70281","url":null,"abstract":"<div>\u0000 \u0000 <p>Gluten-free (GF) noodles are globally accepted and relatively simple to prepare, making them ideal for individuals with celiac disease. However, achieving desired texture and sensory appeal presents significant challenges in GF noodle development. This review systematically addresses critical gaps by integrating material properties, processing mechanisms, and additive functionalities to enhance GF noodle quality. Key insights include (1) dual-path formation mechanisms (dough vs. slurry); (2) quantitative efficacy of hydrocolloids; and (3) pregelatinization as a transformative approach for starch functionality. The challenges and future research directions for GF noodles are summarized, highlighting promising avenues such as controlled fermentation using specific starter cultures to address existing limitations. This review elucidates the underlying mechanisms of GF noodle preparation to provide actionable strategies for quality optimization directly addressing celiac patients’ dietary needs.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145084544","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}
Gema Casado-Hidalgo, Sonia Morante-Zarcero, Isabel Sierra
{"title":"Update on Opium Alkaloids in Food: Exploring Their Occurrence, Effect of Culinary Processing and Advances in Analytical Methodologies","authors":"Gema Casado-Hidalgo, Sonia Morante-Zarcero, Isabel Sierra","doi":"10.1111/1541-4337.70291","DOIUrl":"10.1111/1541-4337.70291","url":null,"abstract":"<p>Following the implementation of the new European legislation on opium alkaloids (OAs) in food in 2023, scientific research has focused on developing analytical methodologies to determine the presence of these compounds in different foods. However, health authorities continue to suggest further studies to evaluate the occurrence of main OAs and the impact of culinary processing. Concerns remain regarding the potential health risks associated with consuming foods containing OAs. This review provides an updated overview of OAs on food, addressing their occurrence, toxicity, and the risks and benefits associated with poppy seed consumption. It compiles data from recent studies and official reports, including notifications from the Rapid Alert System for Food and Feed (RASFF). Additionally, the influence of culinary processing on OAs concentration is analyzed, highlighting the main findings and research gaps. The review also discusses advancements in analytical methodologies, with emphasis on improvements in green sample preparation to purify extracts and validation of methodologies to improve detection reliability. Elevated concentrations of OAs above legislated limits have been reported. However, various culinary processing methods allow for significant reduction of these levels. Proper control of the initial concentration, together with appropriate processing practices, can mitigate the risks associated with ingestion of contaminated foods. Despite methodological advances in detection, further refinement of analytical methods for different food matrices is needed. Future research should focus on the optimization of these methods for the determination of all OAs, besides morphine and codeine, as well as on the effects of processing and the possible formation of degradation compounds.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70291","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145084601","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}
Yuxuan Liu, Ying Liu, Mingming Zhong, Jamila A. Tuly, Wenjiang Dong, Xiaofeng Ren, Haile Ma
{"title":"Protein–Polysaccharide Complexes for O/W Emulsions: Structural Engineering and Their Relevance to Food Stability and Safety","authors":"Yuxuan Liu, Ying Liu, Mingming Zhong, Jamila A. Tuly, Wenjiang Dong, Xiaofeng Ren, Haile Ma","doi":"10.1111/1541-4337.70289","DOIUrl":"10.1111/1541-4337.70289","url":null,"abstract":"<div>\u0000 \u0000 <p>Natural protein–polysaccharide complexes (PPCs) have emerged as promising next-generation emulsifiers for oil-in-water (O/W) emulsions, simultaneously meeting functionality and safety requirements in contemporary food systems. As consumer and regulatory focus intensifies on clean-label formulations, nutritional enhancement, and environmental sustainability, PPC-based emulsifiers offer a biocompatible alternative to synthetic or single-component stabilizers. These complexes improve the texture and sensory quality of emulsified foods, while also contributing to food safety by improving stability and potentially reducing the need for synthetic additives. This review comprehensively evaluates the interfacial behavior and emulsification performance of PPCs, emphasizing how the choice of source materials, molecular interactions, and structural modulation techniques influence functionality. Special attention is given to emerging technologies that facilitate the design of PPCs with targeted release, improved allergenicity profiles, and improved microbial stability, leading to safer and more resilient food matrices. Additionally, it explores opportunities to scale PPC technologies by utilizing underutilized protein/polysaccharide sources, aligning with the goals of sustainable food production. These advances position PPCs not only as multifunctional emulsifiers but also as strategic components in the development of safe, nutritious, and future-ready food products.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145074074","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}
Stelios Viazis, Amanda Conrad, Alexandra Palacios, Alexandra L. Busbee, Margaret Kirchner, Natalie Cataldo, Allison Wellman, Brett Weed, Christina K. Carstens, Victoria Wagoner, Laurel S. Burall, Joelle K. Salazar, Megan L. Fay, Kenneth Nieves, Zachary Miller, David T. Ingram, Stephen Hughes, Joseph Baugher, Robert Hatch, Scott Izyk, Grace Pederson, Allison Scott, Matthew C Kristof, Laurie Williams, Lauren Yeung, Cary Chen Parker, Michael C. Bazaco
{"title":"An Overview of Listeriosis Outbreak Investigations in the United States Linked to Imported Enoki Mushrooms and Associated Regulatory Activities, Research, and Food Safety Knowledge Gaps","authors":"Stelios Viazis, Amanda Conrad, Alexandra Palacios, Alexandra L. Busbee, Margaret Kirchner, Natalie Cataldo, Allison Wellman, Brett Weed, Christina K. Carstens, Victoria Wagoner, Laurel S. Burall, Joelle K. Salazar, Megan L. Fay, Kenneth Nieves, Zachary Miller, David T. Ingram, Stephen Hughes, Joseph Baugher, Robert Hatch, Scott Izyk, Grace Pederson, Allison Scott, Matthew C Kristof, Laurie Williams, Lauren Yeung, Cary Chen Parker, Michael C. Bazaco","doi":"10.1111/1541-4337.70292","DOIUrl":"10.1111/1541-4337.70292","url":null,"abstract":"<p>Foods implicated in listeriosis outbreaks continue to change over time. Historically, listeriosis outbreaks have been primarily linked to consumption of deli meat and dairy products. More recently, they have been linked to vegetable row crops, fruits, and other produce, including imported specialty mushrooms. Specialty mushrooms, including enoki mushrooms, are popular in Japanese, Chinese, and Korean cuisines, and are commonly used in soups, stir-fries, hotpots, and salads. These mushrooms are imported into the U.S. from a variety of East Asian countries and Canada. Recently, food safety authorities around the world have linked listeriosis outbreaks to contaminated enoki mushrooms, leading to a series of highly impactful recalls. This review examines outbreaks and recalls associated with enoki mushrooms, related risks and food safety concerns, ongoing research, regulatory activities focused on this commodity, consumer preparation and handling practices, and prevention strategies. The exchange of epidemiologic and traceback evidence, genomic data, and international data sharing helped investigators find the source of multiple listeriosis outbreaks linked to enoki mushrooms. Since enoki mushrooms were first linked to listeriosis illnesses in 2020, state, federal, and international partners developed a strategy for outbreak prevention, including enhanced surveillance and an improved investigational approach for this commodity.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12441183/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145074011","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}