Journal of Food Safety最新文献

{"title":"Antimicrobial Mechanisms of Hibiscus sabdariffa Extracts and Hibiscus Acid Against Campylobacter jejuni: Membrane Disruption, Biofilm Modulation, and Antibiotic Resistance Implications","authors":"Netzahualcóyol Calcáneo-Martínez,&nbsp;Aurea Bernardino-Nicanor,&nbsp;Carlos Alberto Gómez-Aldapa,&nbsp;Leopoldo Gonzalez-Cruz,&nbsp;Esmeralda Rangel-Vargas,&nbsp;Javier Castro-Rosas","doi":"10.1111/jfs.70016","DOIUrl":"https://doi.org/10.1111/jfs.70016","url":null,"abstract":"<div>\u0000 \u0000 <p>The objective was to evaluate the antimicrobial effects and possible mechanisms of action of extracts of <i>Hibiscus sabdariffa</i> calyxes and hibiscus acid (AH) on <i>Campylobacter jejuni</i>. The antimicrobial effect of extracts of <i>H. sabdariffa</i> calyxes (obtained with water, acetone, methanol, and ethanol) was evaluated alone and in a mixture with antibiotics using the paper disk technique. Possible damage to the membrane through permeability modification, leakage of genetic material and proteins, modification of zeta potential (<i>ζ</i>), electrophoretic mobility, pore formation, and the effect on biofilm formation was also investigated. The study found that extracts from <i>H. sabdariffa</i> calyxes, particularly the acetone extract (AE) and AH, effectively inhibited <i>C. jejuni</i> by damaging its membrane, causing leakage of genetic material and proteins, and altering zeta potential (<i>ζ</i>) and electrophoretic mobility. Both AE and AH also disrupted biofilm formation and induced membrane porosity. However, no synergistic effect was observed when combined with antibiotics. The findings suggest that these extracts could be potential alternatives to antibiotics for combating antibiotic-resistant <i>C. jejuni</i>.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 2","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143633017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 Effects of pH, Temperature, and Oxygen Availability on the Production of Aflatoxin B1 by Aspergillus flavus Zt41 and Sterigmatocystin Production of Aspergillus creber 2663 Isolates","authors":"Ildikó Bata-Vidács,&nbsp;Chaimae El Hathat,&nbsp;Katalin Inotai,&nbsp;Judit Kosztik,&nbsp;András Szekeres,&nbsp;Enikő Horváth-Szanics,&nbsp;Zsolt Zalán,&nbsp;József Kukolya","doi":"10.1111/jfs.70015","DOIUrl":"https://doi.org/10.1111/jfs.70015","url":null,"abstract":"<p>Aflatoxin B1 (AFB1) is a highly carcinogenic substance primarily produced by <i>Aspergillus flavus</i> and <i>Aspergillus parasiticus</i>. Sterigmatocystin (ST), a precursor of aflatoxin, is mainly produced by <i>Aspergillus nidulans</i> and <i>Aspergillus creber</i>. Both mycotoxins have similar biosynthetic pathways and structural characteristics, yet ST is considered to be less carcinogenic than AFB1. The scope of this study is to investigate how environmental conditions such as pH, temperature, and oxygen levels influence the production of toxins by good AFB1 producer <i>Aspergillus flavus</i> Zt41 (isolated from corn in Hungary) and ST hyper-producer <i>Aspergillus creber</i> 2663 (isolated from a flour mill in Hungary) on rice substrate. Temperature played a significant role in mycotoxin production, particularly in the production of sterigmatocystin, which peaked at 26°C with 392 μg/g, which was 3–4 times higher than amounts measured for 18°C, 22°C, and 30°C in the presence of oxygen. Oxygen availability was crucial for both growth and toxin production, as anaerobic conditions significantly impeded these processes. The rice substrate effectively served as a buffer, significantly reducing the impact of pH changes caused by citrate buffers. This is the first detailed study on the effects of pH, temperature, and oxygen availability on ST production of the hyper-producer <i>Aspergillus creber</i> strain isolated from a flour mill in Hungary.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 2","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70015","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Cutting-Edge Insect Processing: Unlocking the Potential for Bacterial Reduction in Black Soldier Fly (Hermetia illucens) Protein","authors":"Patrick Sudwischer,&nbsp;Verena Böschen,&nbsp;Werner Sitzmann,&nbsp;Michael Hellwig","doi":"10.1111/jfs.70012","DOIUrl":"https://doi.org/10.1111/jfs.70012","url":null,"abstract":"<p>Insects are rising in importance as an alternative animal protein feed source for livestock and pets. Black soldier fly larvae (<i>Hermetia illucens</i>) are one of the most common species in this alternative sector. This is based on their nutritional value, growth potential, high bioconversion ratio, and low environmental impact. The bacterial population in the larvae has been characterized but not the impact of process technology on bacterial reduction. This study focuses on the effect of insect processing on bacterial levels, from the larvae up to the protein feed generated from them. The two common processes, dry and wet processing, are compared with regard to their individual impact on product hygiene. Significant differences were observed between the technologies used for insect processing. In the dry process, a reduction of bacteria in the range of 2.63–3.41 log CFU/g was observable. In wet processing, a higher potential to reduce bacteria in the products was found, resulting in a decrease in bacterial count of 5.68 log CFU/g over the entire process. Both systems have shown different reduction potentials at different process stages. The EU Regulation 142/2011 is set as a legal benchmark in this study. Additionally, we observed a slow recontamination of the protein feed in a storage study over 14 days.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 2","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70012","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143530079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Application of Conservation Strategies for Bacteriophages Used in the Biocontrol of Pathogenic Microorganisms in Food","authors":"Ana María Hernández-Arteaga,&nbsp;Fernando Mendoza-Corvis,&nbsp;Jose Salgado-Behaine,&nbsp;Marco Gontijo,&nbsp;Laís Silva Batalha,&nbsp;Genesy Perez,&nbsp;Omar Perez Sierra,&nbsp;Maryoris E. Soto Lopez","doi":"10.1111/jfs.70014","DOIUrl":"https://doi.org/10.1111/jfs.70014","url":null,"abstract":"<div>\u0000 \u0000 <p>The encapsulation of bacteriophages shows significant potential as a biocontrol strategy in the food industry. This review explores diverse strategies, including freeze-drying, spray-drying, and extrusion dripping, along with the macromolecular matrices used to stabilize bacteriophages. Key findings are highlighted in the control of foodborne pathogens such as <i>Staphylococcus aureus</i>, <i>Escherichia coli</i>, <i>Salmonella spp</i>., and <i>Pseudomonas spp</i>. Among the encapsulating agents, polymers, particularly alginate, stand out due to their biocompatibility, gel-forming properties, ease of use, and capacity for controlled release. Different techniques and matrices have demonstrated the ability to preserve dry phage powders for up to 27 months with minimal reduction in phage titer. However, encapsulation efficiency depends on factors such as bacteriophage type, encapsulant concentration, encapsulant type, and process parameters. The development of tailored bacteriophage encapsulation strategies holds promise for expanding agricultural and food applications of bacteriophage technology.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 1","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phytochemicals as Natural Antimicrobials: A Promising Strategy for Food Safety and Foodborne Pathogens Control","authors":"Mahmoud Elafify,&nbsp;Amr M. Bakry,&nbsp;Hailong Tian,&nbsp;Jihong Huang","doi":"10.1111/jfs.70013","DOIUrl":"https://doi.org/10.1111/jfs.70013","url":null,"abstract":"<div>\u0000 \u0000 <p>Foodborne pathogens are critical concerns in the food safety sector and for regulatory agencies due to their high morbidity and mortality rates. They also significantly impact the economy, particularly in countries with limited financial resources. Furthermore, the rapid progression of microbial resistance to antibiotics and the hazards associated with chemical preservatives are global challenges. This underscores the importance of developing natural antimicrobial additives for the food industry. Plants offer a promising source of effective antimicrobial agents with significant activity against foodborne pathogens. In particular, phytochemicals demonstrate significant potential for improving food safety due to their broad antimicrobial properties. In this context, we reviewed the classification and extraction processes of phytochemicals, their antimicrobial activities, mechanisms of action, factors influencing their antimicrobial efficacy, and their applications in food safety. Additionally, we explored the current challenges associated with the industrial application of phytochemicals as natural preservatives. Phytochemicals have demonstrated substantial antimicrobial effects against a variety of foodborne pathogens through diverse mechanisms. Thus, they represent a promising solution for advancing the food industry and enhancing food safety.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 1","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Proteomic Analysis Reveal Differential Protein Expressions of Bacillus cereus Spore Under Electrolyzed Water Treatment","authors":"Yi Chen,&nbsp;Yajin Qi,&nbsp;Wenjun Wang,&nbsp;Jianwei Zhou,&nbsp;Donghong Liu,&nbsp;Ruiling Lv","doi":"10.1111/jfs.70010","DOIUrl":"https://doi.org/10.1111/jfs.70010","url":null,"abstract":"<div>\u0000 \u0000 <p>In order to uncover the molecular regulatory mechanisms of spore inactivation under electrolyzed water (EW), the overall regulation of proteins of <i>Bacillus cereus</i> spores was investigated by the data-independent-acquisition method. It was found that there was a remarkable difference in the expression of 164 proteins in 30 min after exposure to 30 ppm acid electrolyzed water, including 131 downregulated and 33 upregulated proteins. Differentially expressed proteins (DEPs) were mainly enriched in the cytoplasm and the cytoplasmic membrane. Besides, the protein expressions related to a series of crucial biomolecular processes were influenced by electrolyzed water, including carbohydrate metabolism, transportation, and energy metabolism. DEPs involved in the tricarboxylic acid cycle were 18 downregulated after EW treatment, including the key enzymes. Moreover, the ability of both carbohydrate catabolism and energy production of spores decreased after EW treatment. Key proteins of the phosphotransferase system were upregulated, indicating that EW enhanced carbohydrate transportation and phosphorylation. These results presented novel insights into the interactions between electrolyzed water conversion and cellular metabolism at the pathway and network levels. This work focused on the molecular mechanisms of the <i>B. cereus</i> spores under EW stress, clarified the key proteins that played a critical role in spores under environmental stress, and revealed the inactivation mechanism of EW to <i>B. cereus</i> spores.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 1","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118626","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of Ozone to Reduce the Proportion of Mesophilic and Psychrotrophic Bacteria Among Aquatic Organisms: A Systematic Review and Meta-Analysis","authors":"Luciano Carlos de Arruda,&nbsp;Yuri Duarte Porto,&nbsp;Bruno Serpa Vieira,&nbsp;Fabiola Helena dos Santos Fogaça,&nbsp;Vinícius Silva Castro,&nbsp;Eduardo Eustáquio de Souza Figueiredo,&nbsp;Luciana Kimie Savay-da-Silva","doi":"10.1111/jfs.70011","DOIUrl":"https://doi.org/10.1111/jfs.70011","url":null,"abstract":"<div>\u0000 \u0000 <p>Mesophilic and psychrotrophic bacteria are agents of spoilage in aquatic organisms. Aquaculture aims to provide safe and nutritious foods from microbiological, physico–chemical, and sensory perspectives. Ozone (O₃) is a gas used as an efficient antimicrobial agent for inactivating microorganisms in various foods. Therefore, this study aimed to determine whether O₃ is effective in reducing or eliminating mesophilic and psychrotrophic bacteria in fish and seafood. To this end, a systematic review was performed to evaluate the data obtained from published primary studies. Articles were retrieved from the PubMed, Web of Science, Scopus and SciELO databases, and papers published between 2002 and 2024 were considered. A total of 1415 studies were identified, 11 of which met all eligibility criteria and were included in the meta-analysis. The results indicated that O₃ reduced mesophilic and psychrotrophic bacteria counts by 0.31 log CFU g⁻¹ in fish and seafood. Significant heterogeneity persisted in the data set even after separation into subgroups, indicating that the studies were significantly diverse in terms of methodology. Therefore, the data obtained in this meta-analysis indicates low inactivation of the microorganisms studied using O₃. However, more research into the O₃ treatment of aquatic organisms should be encouraged, since the included studies had methodological variations in the forms of O₃ used, and investigated species, since all species have their own specificities.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 1","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143114585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification and Classification of Multi-Species Biofilms on Polymeric Surfaces Using Hyperspectral Imaging","authors":"Muhammad Mudassir Arif Chaudhry,&nbsp;Mayuri Bane,&nbsp;Tim McAllister,&nbsp;Jitendra Paliwal,&nbsp;Claudia Narváez-Bravo","doi":"10.1111/jfs.70008","DOIUrl":"https://doi.org/10.1111/jfs.70008","url":null,"abstract":"<p>Biofilm-associated contamination poses significant challenges to the food industry, particularly in ensuring effective sanitization and reliable detection. This study explores the use of hyperspectral imaging (HSI) in the shortwave infrared (SWIR) range for non-destructive detection and classification of biofilms on thermoplastic polyurethane (TPU) surfaces. Multi-species biofilms composed of <i>Comamonas</i> sp., <i>Raoultella</i> sp., and <i>Escherichia coli</i> were formed at 10°C and 25°C and biofilm protein and polysaccharide contents were determined. Principal Component Analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were used to differentiate among four classes of TPU coupons, including blank (BLANK), control (CTRL), intermediate-strength biofilms formed at 10°C (S10), and strong biofilms formed at 25°C (S25). PCA successfully clustered samples based on spectral profiles of the classes, identifying significant wavelength regions at 1451 and 1926 nm, which correlated with the water, protein, and polysaccharide content of multi-species biofilms. PLS-DA provided a classification accuracy ranging from 68% to 100%, with the highest classification accuracy (100%) observed for BLANK and biofilm-contaminated (S25) TPU coupons and the lowest accuracy (68%) for CTR. Additionally, Partial Least Squares Regression (PLSR) was employed to predict the protein content of biofilms, achieving reliable predictions both in calibration (<span></span><math>\u0000 <semantics>\u0000 <mrow>\u0000 <msubsup>\u0000 <mi>R</mi>\u0000 <mi>cal</mi>\u0000 <mn>2</mn>\u0000 </msubsup>\u0000 </mrow>\u0000 <annotation>$$ {R}_{cal}^2 $$</annotation>\u0000 </semantics></math> of 0.81) and external validation (<span></span><math>\u0000 <semantics>\u0000 <mrow>\u0000 <msubsup>\u0000 <mi>R</mi>\u0000 <mtext>pred</mtext>\u0000 <mn>2</mn>\u0000 </msubsup>\u0000 </mrow>\u0000 <annotation>$$ {R}_{pred}^2 $$</annotation>\u0000 </semantics></math> of 0.72). These findings demonstrate the potential of HSI to detect and classify biofilm-infected TPU coupons utilizing wavebands associated with proteins, polysaccharides and water. Hence, HSI can be used as a rapid and non-destructive alternative to traditional methods for biofilm detection, including chemical-based methods such as BioDetect (SANI MARC) and fluorescence-based imaging methods like BACTISCAN.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 1","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70008","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113498","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Eco-Friendly Membrane Technology: Unlocking Antibacterial Potential of Biowaste Materials Against Foodborne Pathogens","authors":"Hannah Yuna Lee,&nbsp;Abeer Abujamous,&nbsp;Catherine Baxley,&nbsp;Chyer Kim","doi":"10.1111/jfs.70007","DOIUrl":"https://doi.org/10.1111/jfs.70007","url":null,"abstract":"<p>Numerous studies have investigated the use of natural compounds for antibacterial applications. This study evaluated biowaste materials such as morro seed, moringa seed, strawberry seed, and citrus peel albedo for their antibacterial potential. The materials were subjected to hot water or acidic treatments, followed by extraction using membrane technology, and then tested against four major foodborne pathogens: <i>Escherichia coli</i> O157, <i>Listeria monocytogenes</i>, <i>Salmonella typhimurium</i>, and <i>Staphylococcus aureus.</i> Citrus peel albedo extract demonstrated strong antibacterial activity, effective at concentrations as low as 0.032 mg/mL across all bacterial strains. Moringa seed extract showed selective activity against Gram-positive bacteria with minimum inhibitory concentration (MIC) at 2500 mg/mL and minimum bactericidal concentration (MBC) at 5000 mg/mL. However, extracts from morro and strawberry seeds showed no antibacterial activity even at concentrations as high as 200,000 mg/mL. This research underscores the promise of biowaste materials as viable antibacterial agents, contributing to food safety and public health, while also promoting environmental sustainability through eco-friendly membrane technology in place of conventional solvent extraction methods.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 1","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70007","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113497","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Probiotic Potential, Safety Aspects, and Application of Pediococcus pentosaceus P107 in Food Matrix","authors":"Thayane Garcia Blumberg,&nbsp;Taiciane Gonçalves da Silva,&nbsp;Jordan Teixeira Oliveira,&nbsp;Elisa dos Santos Pereira,&nbsp;Robson Andreazza,&nbsp;Ângela Maria Fiorentini,&nbsp;Simone Pieniz","doi":"10.1111/jfs.70004","DOIUrl":"https://doi.org/10.1111/jfs.70004","url":null,"abstract":"<div>\u0000 \u0000 <p>The aim was to evaluate the probiotic properties and safety aspects of the isolate <i>Pediococcus pentosaceus</i> P107 as well as its tolerance and survivability in a simulated gastrointestinal tract (GIT) environment and its viability during storage in natural yogurt. The in vitro evaluation of probiotic properties was based on GIT tolerance, bile salt resistance, and tolerance to acidic conditions. The safety aspects were assessed using gelatinase, DNAse, hemolytic activity tests, antimicrobial susceptibility, and cytotoxicity. The functional yogurt was prepared with the isolate P107 and microbiological, physicochemical, and sensory analyzes were performed. The results showed that <i>P. pentosaceus</i> P107 has probiotic potential without virulence factors and exhibits good viability under simulated GIT conditions and during storage in a food matrix (yogurt), maintaining concentrations of &gt; 6 log CFU mL⁻¹ a good sensory acceptability. It is concluded that <i>P. pentosaceus</i> P107 has a probiotic potential and microbiological safety for use in food.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 1","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113499","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}