Journal of Food Safety最新文献

{"title":"Functional Properties of Postbiotics Derived From Liquorilactobacillus hordei SK-6 for Bio-Decontamination in Ready-To-Eat Lettuce","authors":"Yasemin Kaya,&nbsp;Kader Korkmaz Ediş,&nbsp;Nihal Karaaslan,&nbsp;Fatih Ortakci,&nbsp;Mustafa Şengül,&nbsp;Enes Dertli","doi":"10.1111/jfs.70039","DOIUrl":"https://doi.org/10.1111/jfs.70039","url":null,"abstract":"<div>\u0000 \u0000 <p>This study characterized the postbiotics produced by <i>Lactiplantibacillus plantarum</i> Y48, <i>Liquorilactobacillus hordei</i> SK-6, and <i>Lp. plantarum</i> VB-29, focusing on their antibacterial properties against <i>Escherichia coli</i> and <i>Listeria monocytogenes</i> in contaminated ready-to-eat lettuce. Postbiotic activity was evaluated using the disk diffusion method, minimum inhibitory concentration (MIC, mg/mL), minimum bactericidal concentration (MBC, mg/mL)<i>,</i> antioxidant properties, and total phenolic content (TPC). The survival of pathogenic microorganisms in the presence of postbiotics was analyzed using the Baranyi model. The antioxidant content of the postbiotics ranged from 465 to 597 mg TE/100 g, while TPC values were between 1195 and 1353 mg GAE/100 g. Notably, <i>Lq. hordei</i> SK-6 postbiotics exhibited significant antibacterial activity, forming inhibition zones of 17 and 25 mm against <i>E. coli</i> and <i>L. monocytogenes</i> respectively, with a MIC value of 12.5 mg/mL for both pathogens. Based on these findings, <i>Lq. hordei</i> SK-6 postbiotics were tested in contaminated lettuce samples stored at 4°C. The 3% postbiotic treatment reduced the <i>E. coli</i> population from 6.08 to 5.43 log₁₀ CFU/g on Day 0, representing a statistically significant decrease (<i>p</i> &lt; 0.05). After 48 h, the 1% postbiotic treatment reduced <i>E. coli</i> and <i>L. monocytogenes</i> by 0.59 and 0.82 log₁₀ CFU/g, respectively, while a 3% postbiotic resulted in a 1.62 log₁₀ CFU/g reduction in <i>L. monocytogenes</i> (<i>p</i> &lt; 0.05). In conclusion, <i>Lq. hordei</i> SK-6 postbiotics demonstrated potential as a natural biodecontaminant tool to preserve and improve the microbial safety of ready-to-eat lettuce.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145317719","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":"Data-Driven Insights Into Seafood Hazard Analysis Critical Control Points Training Effectiveness: A Dual-Cohort Contingency Analysis and Predictive Modeling","authors":"Gulsun Akdemir Evrendilek,&nbsp;Fatih Evrendilek","doi":"10.1111/jfs.70038","DOIUrl":"https://doi.org/10.1111/jfs.70038","url":null,"abstract":"<div>\u0000 \u0000 <p>This study evaluated the effectiveness of Hazard Analysis and Critical Control Point (HACCP) training programs for seafood safety by integrating contingency analysis and predictive modeling (CA-PM) across two distinct cohorts (<i>n</i> = 15 and 14) from mixed-scale processing industries in Maine, USA. While HACCP training is globally mandated for seafood safety, existing evaluations are largely descriptive, with critical gaps in predictive models linking demographics to behavioral outcomes, analysis of contextual factors, and multi-cohort designs. This study aimed to integrate CA-PM to resolve these interactions and forecast behavioral outcomes. Surveys collected demographic/professional predictors and 51 outcomes from seafood industry professionals participating in two HACCP training programs. Fisher's exact tests and uncertainty coefficients were used to identify associations, while 10 data-driven algorithms predicted outcomes. Overall, 45% (23/51) of outcomes were successfully modeled according to their validation-based coefficient of determination (<i>R</i>²). Artificial neural network (ANN) models achieved better predictive power for binary outcomes than the other models. Dual-cohort validation revealed consistent trends (e.g., experience boosted confidence; <i>p</i> = 0.020). Participants with &gt; 7 years' experience reported 100% satisfaction and higher confidence. Females showed stronger intent to revise HACCP plans (<i>p</i> = 0.029). Perceived complexity reduced technology adoption intent (<i>p</i> = 0.033). Pre-training gender disparities in HACCP familiarity were eliminated post-training (ANN <i>R</i>² = 100%). HACCP training should be tailored based on experience, gender, and local regulatory context. Future research should validate these findings in larger cohorts and apply integrated analytics to guide targeted improvements in training and resource planning.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145317275","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":"Chemical Composition, Biological Action and Use of Zingiber officinale Essential Oil as an Antimicrobial Agent in Minimally Processed Beetroot Inoculated With Bacillus subtilis","authors":"Miroslava Kačániová,&nbsp;Alessandro Bianchi,&nbsp;Zhaojun Ban,&nbsp;Li Li,&nbsp;Jian Lou,&nbsp;Joel Horacio Elizondo-Luevano,&nbsp;Anis Ben Hsouna,&nbsp;Rania Ben Saad,&nbsp;Stefania Garzoli","doi":"10.1111/jfs.70037","DOIUrl":"https://doi.org/10.1111/jfs.70037","url":null,"abstract":"<p>A significant challenge faced by food producers is ensuring the delivery of safe, high-quality food that remains natural. One promising solution is replacing synthetic chemicals in food formulations with natural alternatives. This approach helps to reduce the dependence on artificial additives. Research focused on natural food preservatives, particularly those derived from plant-based sources with functional properties such as spices, has gained considerable momentum. Among these, the essential oil of <i>Zingiber officinalis</i> (ZOEO) stands out as a potential antimicrobial agent. The purpose of our study was to analyze the chemical composition of this essential oil, assess its antimicrobial properties in vitro, and evaluate its effectiveness against <i>Bacillus subtilis</i>. Through GC–MS analysis, 42 volatile compounds in ZOEO were identified. Among them, the major constituents included <i>α</i>-zingiberene (33.5%), ar-curcumene (14.8%), <i>β</i>-bisabolene (13.6%), and <i>β</i>-sesquiphellandrene (11.9%). For antimicrobial testing, the disc diffusion method was employed, with <i>B. subtilis</i> demonstrating an inhibition zone of 17.67 mm. The minimum inhibitory concentrations (MIC) were determined as MIC₅₀ of 0.97 mg/mL and MIC₉₀ of 1.07 mg/mL. Next, we investigated the antimicrobial impact of ZOEO on <i>B. subtilis</i> inoculated on vacuum-packed beetroot and subjected to sous vide cooking. The results indicated that the combination of ZOEO and sous vide treatment significantly inhibited <i>B. subtilis</i>, offering a promising method to enhance the shelf life of beetroot. Additionally, based on MALDI-TOF MS Biotyper identification of isolates from beetroot samples, the predominant bacterial species were identified as <i>Rahnella aquatilis</i> and <i>Pantoea agglomerans</i>.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70037","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145111171","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":"Antimicrobial Activity of Cinnamomum camphora Wood and Its Extracts Against Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes","authors":"Seo-Young Kim,&nbsp;Jae-Won Ha","doi":"10.1111/jfs.70036","DOIUrl":"https://doi.org/10.1111/jfs.70036","url":null,"abstract":"<div>\u0000 \u0000 <p>Chopping boards may harbor pathogenic microorganisms that can cross-contaminate food products, leading to foodborne illnesses. Therefore, attempts have been made to create chopping boards from <i>Cinnamomum camphora</i> wood with inherent antibacterial properties. This study investigated the antimicrobial effects of <i>C. camphora</i> wood chips, steam-distilled extracts, and essential oils derived from <i>C. camphora</i> wood. The growth curve of bacterial cells treated with <i>C. camphora</i> wood chips demonstrated superior growth inhibition effects against <i>Listeria monocytogenes</i> compared to <i>Escherichia coli</i> O157:H7 and <i>Salmonella typhimurium</i>. However, the growth inhibitory effect of the <i>C. camphora</i> wood steam distillation extract was more pronounced against <i>E. coli</i> O157:H7 and <i>S. typhimurium</i> than against <i>L. monocytogenes</i>. <i>C. camphora</i> wood essential oils completely inhibited the growth of <i>E. coli</i> O157:H7 and <i>S. typhimurium</i> at both the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). However, for <i>L. monocytogenes</i>, although growth inhibition was observed at the MBC, a rapid resurgence in growth was observed after 20 h at the MIC. These results indicate that the pattern of growth inhibition among the three bacterial strains was different from that of various substances derived from <i>C. camphora</i> wood. We have provided the first experimental data that may serve as a foundation for the practical application of <i>C. camphora</i> wood for antimicrobial purposes.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145101978","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":"Microbial Biosensors for Rapid and Accurate Food Quality Monitoring: Detection of Contaminants, Pathogens, and Spoilage Indicators","authors":"Poornima Singh,&nbsp;Vinay Kumar Pandey,&nbsp;Mansi Sahu,&nbsp;Rahul Singh,&nbsp;Raja Joshi","doi":"10.1111/jfs.70032","DOIUrl":"https://doi.org/10.1111/jfs.70032","url":null,"abstract":"<div>\u0000 \u0000 <p>Ensuring food quality and safety is a global priority due to increasing concerns over contamination, spoilage, and foodborne illnesses. Traditional methods for monitoring food quality are frequently tedious, time-consuming, and not sensitive enough to detect trace amounts of contaminants. Microbial biosensors provide speedy, specific, and sensitive alternatives by employing enzymes, antibodies, or genetically engineered microbial cells as the recognition elements coupled with optical, electrochemical, or thermal transducers. These biosensors employ biological recognition elements such as enzymes, antibodies, or genetically engineered microbial cells coupled with transducers like electrochemical, optical, or thermal systems to detect target analytes. The major advancements in sensor miniaturization, real-time analysis, and on-site applications are highlighted. While biosensors offer unmistakable benefits in food safety and quality control, stability, matrix interference, and scalability remain issues. Future prospects involve nanotechnology-based stabilization and machine learning-based signal processing to surmount present limitations. This review offers a critical overview of the challenges and opportunities in transferring microbial biosensor technology from the laboratory to the industry.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145062642","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":"Survey on Knowledge and Application of Food Safety Requirements in the Large-Scale Retail Trade","authors":"Michela Mazzocchi,&nbsp;Giacomo Scorzetti,&nbsp;Laura Giosia,&nbsp;Pierina Visciano","doi":"10.1111/jfs.70035","DOIUrl":"https://doi.org/10.1111/jfs.70035","url":null,"abstract":"<div>\u0000 \u0000 <p>The aim of this study was to assess the perception and awareness of food safety requirements among food business operators involved in the large-scale retail trade. In the first phase of the survey, the determination of aerobic colony count, total coliforms, beta-glucuronidase positive <i>Escherichia coli</i> and coagulase-positive staphylococci, as well as two pathogenic microorganisms (<i>Listeria monocytogenes</i> and <i>Salmonella</i> spp.) was carried out on food contact surfaces in different points of sale of raw meat, gastronomy products, fish products, and fruits and vegetables. The aerobic colony count ranged from &lt; 1 to a maximum of 2600 CFU/cm², while <i>L. monocytogenes</i> and <i>Salmonella</i> spp. were found on only two food contact surfaces. The second phase of this study aimed to investigate the level of knowledge and understanding of hygiene and regulatory requirements among food business operators. Expert consultants conducted interviews with managers and operators working in the points of sale and performed an accurate inspection by compiling a checklist on regulatory requirements. Wide variability was observed among the investigated supermarkets, and the most common non-conformities were associated with the hygiene level of work premises, as well as good manufacturing practice and personal hygiene. This finding highlights the importance of regular training of personnel and the consistent repetition of food safety and hygiene topics in these training programs. The continuous implementation of staff training could benefit both safety and quality of food products, meeting the expectations of all customers and business partners involved in the large-scale retail trade.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145021861","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":"Pre-Exposure to α-Linolenic Acid Reduces Virulence of Cronobacter sakazakii in Galleria mellonella Infection Model","authors":"Katie Phair,&nbsp;Aaron Curtis,&nbsp;Sónia G. Pereira,&nbsp;Carmel Kealey,&nbsp;Kevin Kavanagh,&nbsp;Damien Brady","doi":"10.1111/jfs.70033","DOIUrl":"https://doi.org/10.1111/jfs.70033","url":null,"abstract":"<p><i>Cronobacter sakazakii</i> is a food-borne pathogen with infections notifiable in those under 12 months old. Current inhibition methods rely on manufacture and reconstitution guidelines. Fatty acids (FA) are a possible method of control, with reports showing FAs can be bactericidal and regulate virulence mechanisms such as biofilm formation. This research explores the efficacy of the long-chain FA α-linolenic (ALA) to reduce <i>C. sakazakii</i> virulence in vivo. <i>Galleria mellonella</i> larvae were injected with FA pre-treated <i>C. sakazakii</i> and viability monitored every 24 h over a total of 96 h. To show the interaction between the host immune system and <i>C. sakazakii,</i> haemocytes and bacterial cells were mixed and enumerated following incubation. To investigate the impact on antimicrobial resistance (AMR), 24 antibiotics were tested against <i>C. sakazakii</i> pretreated with ALA. Kaplan–Meier survival curves generated showed a dose-dependent increase in larval survival upon increased FA concentration. Regarding the immune evasion assay, data generated show increased <i>C. sakazakii</i> and decreased haemocyte counts in the same sample. From the AMR results, there was no statistically significant difference in inhibition zones when compared to the control, indicating no contraindications for current treatment options. α-linolenic acid is a common component of the human diet and is shown here to directly reduce virulence mechanisms including immune system evasion. Pre-treatment with ALA reduces the virulence of <i>C. sakazakii</i>, resulting in increased survival of <i>G. mellonella</i> larvae. This suggests that ALA may serve as a candidate for further evaluation as a potential agent against <i>C. sakazakii.</i></p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70033","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012449","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":"Antibacterial Activity of Ethanolic Extract From Oenothera biennis Seeds Against Staphylococcus aureus","authors":"Peng-Yu Zhang,&nbsp;Ke-Xin Zhang,&nbsp;Chun-Yu Jiang,&nbsp;Feng-Wei Jin,&nbsp;Jun Jiang,&nbsp;Ren-Bo An,&nbsp;Mei-Lan Lian","doi":"10.1111/jfs.70034","DOIUrl":"https://doi.org/10.1111/jfs.70034","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Oenothera biennis</i> L. seeds are known for their diverse biological activities, including potential antibacterial properties. However, limited research has been conducted on their antibacterial mechanisms. This study aimed to evaluate the antibacterial activity of <i>O. biennis</i> seed ethanolic extract (OBE) using <i>Staphylococcus aureus</i> as the tested bacterial strain and its underlying mechanisms. Liquid chromatography-mass spectrometry (LC–MS) analysis identified several bioactive compounds in OBE, including flavonoids, phenolics, alkaloids, and terpenoids, which are known for their antibacterial effects. The minimum inhibitory concentration (MIC) of OBE against <i>S. aureus</i> was determined to be 2 mg mL⁻¹. The study also investigated the antibacterial mechanisms of OBE, and the results showed that OBE disrupted bacterial cell integrity and increased membrane permeability. Additionally, OBE was found to inhibit bacterial respiration and glucose metabolism pathways, particularly the EMP pathway. This study provides evidence of the potential of <i>O. biennis</i> seeds as a natural antibacterial agent for use in the food or pharmaceutical industries.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144998619","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":"Dry Abrasion Resistance of an Antimicrobial Quaternary Ammonium Coating Bonded to Stainless-Steel Surfaces and Challenged by Listeria innocua and Escherichia Coli K12","authors":"Zhong Dong,&nbsp;Melvin A. Pascall","doi":"10.1111/jfs.70030","DOIUrl":"https://doi.org/10.1111/jfs.70030","url":null,"abstract":"<p>This research investigated the resilience of a quaternary ammonium (QAC) coating to repeated dry abrasions while still maintaining its antimicrobial efficacy to <i>Listeria innocua</i> and <i>Escherichia coli</i> K12. Physico-chemical changes to the coating during dry abrasion applications were also investigated. The antimicrobial effectiveness of the QAC was tested by inoculating coated surfaces with bacteria before and after dry abrasions. Physico-chemical changes to the coating were determined by scanning electron microscopy (SEM) and energy dispersive X-ray spectroscopy (EDS) analyses. Results showed that the coating inactivated <i>L. innocua</i> and <i>E. coli</i> K12 after 60 and 120 rub cycles, respectively. A second application of the coating, after the first coating was removed by abrasion, gave the stainless-steel a similar inactivation ability against <i>L. innocua</i> when compared with the first coating. The SEM/EDS analyses showed a decline in carbon, oxygen, silicon, and chlorine elements plus degradation of the coated surfaces after 120 rub cycles. This study demonstrated the potential of this QAC coating for use on high-touch surfaces to reduce microbial cross-contamination and to provide a reference for improvements to coating formulations against dry abrasions.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 4","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144869628","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":"Antibacterial Effectiveness of Zeolitic Imidazolate Framework-8 (ZIF-8) Nanoparticle Solutions and Its Derivatives Against Salmonella Typhimurium ATCC13311 on Loose-Leaf Lettuce (Lactuca sativa)","authors":"Huy Loc Nguyen,&nbsp;Rosana G. Moreira,&nbsp;M. Elena Castell-Perez","doi":"10.1111/jfs.70031","DOIUrl":"https://doi.org/10.1111/jfs.70031","url":null,"abstract":"<div>\u0000 \u0000 <p>This study evaluated the antibacterial activity of ZIF-8, Fe-ZIF-8, and Cu-ZIF-8 at different molar ratios against <i>Salmonella Typhimurium</i> ATCC13311 on loose-leaf lettuce (<i>Lactuca sativa</i>) and compared it with the effectiveness of the standard chlorine washing method used in the fresh produce industry. Loose-leaf lettuce leaves were treated by rinsing and spraying with (1) 200 ppm chlorine, (2) ZIF-8 nanoparticle solutions, (3) Fe-ZIF-8 10%, 20%, 30%, and 40% nanoparticle solutions, and (4) Cu-ZIF-8 10%, 20%, 30%, and 40% nanoparticle solutions. Antibacterial effectiveness was determined through disk diffusion and the minimum inhibitory concentration (MIC) assays. In addition to microbiological analysis, we assessed the cytotoxicity of the materials and monitored key quality parameters of the treated lettuce, including moisture content, color, pH, and texture, during 15 days of storage at 21°C. When applied to fresh lettuce leaves, the ZIF-8-based nanoparticle treatments significantly (<i>p</i> &lt; 0.05) reduced <i>S. typhimurium</i> contamination levels, with Cu-ZIF-8 30% achieving a 3-log CFU/mL reduction within just 2 min, surpassing the performance of standard 200 ppm chlorine treatments. ZIF-8 and Fe-ZIF-8 treatments were also more effective than chlorine. The quality of leaves was not affected (<i>p</i> &gt; 0.05) when exposed to Fe-ZIF-8 and Cu-ZIF-8 solutions. However, a noticeable decline in crispness was observed after 15 days of storage at 21°C, particularly in Cu-ZIF-8–treated samples. These results support the potential application of metal-doped ZIF-8 nanoparticles as a promising alternative to conventional sanitizers for enhancing microbial safety and shelf life in fresh produce, with further optimization needed to address long-term textural effects.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 4","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144869562","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}