Journal of Food Safety最新文献

{"title":"Inactivation of Bacillus cereus Spores by Calcium Chloride Slightly Acidic Electrolyzed Water: Effects on Structural Integrity, Germination Inhibition, and Mechanistic Insights","authors":"Min Liu,&nbsp;Yanjin Du,&nbsp;Zehao Ma,&nbsp;Jinxuan Liu,&nbsp;Yuhuan Sun,&nbsp;Chaowei Feng,&nbsp;Kexin Wang,&nbsp;Yu Yang,&nbsp;Chunling Zhang","doi":"10.1111/jfs.70067","DOIUrl":"https://doi.org/10.1111/jfs.70067","url":null,"abstract":"<div>\u0000 \u0000 <p>Spores present a concealed threat to food safety due to their remarkable resistance. Slightly acidic electrolyzed water (SAEW), known for its high efficiency, broad-spectrum effectiveness, and safety, has been widely employed to eliminate bacteria and their spores. Calcium ions (Ca²⁺) promote spore germination; therefore, this study innovatively explores the efficacy of slightly acidic electrolyzed water containing calcium chloride (SAEW-CaCl₂) in eradicating <i>B. cereus</i> spores, with a particular focus on its unique ability to simultaneously disrupt spore structural integrity and induce germination. Although the bactericidal properties of SAEW are well established, the incorporation of Ca²⁺ in this study represents a novel approach to enhancing its sporicidal activity. The results demonstrated that SAEW-CaCl₂ exhibited a higher sporicidal efficacy compared to ordinary slightly acidic electrolyzed water (SAEW-NaCl) at available chlorine concentrations (ACC) of 90 and 120 mg/L, treatment durations of 5–60 min (5, 10, 20, 30, and 60 min), and Ca²⁺ concentrations of 30 and 40 mmol/L. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) revealed severe destruction of the spore protective layers (coats and cortex) and core leakage. TEM images further indicated the emergence of vegetative cells, suggesting that SAEW-CaCl₂ induced spore germination. Notably, treatment with SAEW-CaCl₂ reduced spore heat resistance of spores by 42.6% after 20 min and increased the release of pyridine-2,6-dicarboxylic acid (DPA) to 52.45% at an ACC of 120 mg/L, significantly surpassing SAEW-NaCl (<i>p &lt;</i> 0.05). Growth curve analyses demonstrated that SAEW-CaCl₂ effectively inhibited normal spore proliferation and reproduction. Therefore, SAEW-CaCl₂ inactivated spores by either destroying their structures or inducing spore germination. These findings suggest that SAEW-CaCl₂ is an effective agent for inactivating <i>B. cereus</i> spores, providing alternative treatment options in the food industry.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 2","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147715092","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":"Functional Acetic Acid Bacteria: Comprehensive Characterization of Acetobacter senegalensis UNPADCC 02-8 Isolated From Oncom Merah","authors":"Yolani Syaputri,&nbsp;Rianti Nur Azzahra,&nbsp;Erisa Zahra,&nbsp;Diffa Amanda Iswhara,&nbsp;Rita Kusmiati,&nbsp;Xiwu Jia,&nbsp;Syiffa Fauzia,&nbsp; Annisa,&nbsp;Asri Peni Wulandari,&nbsp;Ratu Safitri","doi":"10.1111/jfs.70064","DOIUrl":"https://doi.org/10.1111/jfs.70064","url":null,"abstract":"<div>\u0000 \u0000 <p>Oncom merah is a distinctive West Javanese fermented product containing diverse microorganisms, including acetic acid bacteria (AAB), such as <i>Acetobacter senegalensis</i> UNPADCC 02–8. To our knowledge, this study provides the first comprehensive phenotypic, metabolomic, and genomic characterization of <i>A. senegalensis</i> UNPADCC 02–8 isolated from oncom merah. Characterization was carried out through basic microscopy, physiology, the Kirby-Bauer antibiotic resistance test, organic acid profiling by Gas Chromatography–Mass Spectrometry (GC–MS), and whole-genome sequencing. The results showed that <i>A. senegalensis</i> UNPADCC 02–8 formed round, white-to-cream colonies, was Gram-negative and non-motile, growing optimally at 37°C and pH 4.5, with tolerance of 4%–6% salinity. This strain was resistant to chloramphenicol, showing high sensitivity to amoxicillin and tetracycline, and intermediate to erythromycin. Metabolite profiling through GC–MS identified key compounds, including acetic acid, butanoic acid, propanedioic acid, and acetoin. Notably, genomic analysis revealed a robust defense mechanism, evidenced by the presence of multiple heat-shock genes supporting environmental stress tolerance, along with the identification of linocin M18 bacteriocin genes, which have not previously been reported in <i>A. senegalensis</i> isolated from traditional Indonesian fermented foods. Together with its organic acid production, these genomic features support the potential of <i>A. senegalensis</i> UNPADCC 02–8 for application in fermented food systems. However, the resistance profile required further safety evaluation before being used as a probiotic candidate or for other industrial applications.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 2","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147715026","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":"Production Optimization and Characterization of Fermented Bio-Functional Chicken Meat Protein Hydrolysate Using Pediococcus pentosaceus","authors":"Neelu Suresh Babu,&nbsp;Tanaji Ganpatgonda Kudre","doi":"10.1111/jfs.70066","DOIUrl":"https://doi.org/10.1111/jfs.70066","url":null,"abstract":"<div>\u0000 \u0000 <p>The production of biofunctional protein hydrolysates from chicken meat has gained attention due to the growing demand for natural antioxidants and functional ingredients that enhance food quality. The current study aimed to optimize the fermentative hydrolysis conditions for producing biofunctional (antioxidant and antibacterial) chicken meat protein hydrolysate (CMPH) using <i>Pediococcus pentosaceus</i> and to evaluate its physicochemical and functional properties. Response Surface Methodology (RSM) revealed that the 10% inoculum level, 2% dextrose concentration, and 48 h fermentation time were the optimum conditions for the production of CMPH with a maximum degree of hydrolysis (48.25%), DPPH radical scavenging (27.87 μM TE/mg), ABTS radical scavenging (21.08 μM TE/mg), ferric reducing antioxidant power (24.74 μM TE/mg), and iron chelation activity (15.36 μM EDTA/mg). CMPH contained 71.94% protein with a balanced essential amino acid profile (47.53 g/100 g protein), while maintaining low bioamine levels (&lt; 5 mg/100 g), indicating its safety for consumption. SDS-PAGE confirmed protein hydrolysis, while FTIR analysis indicated the presence of β-sheet structures in CMPH. The CMPH also demonstrated antibacterial activity against major foodborne pathogens and had excellent functional properties across a wide pH range, with a maximum solubility of 96.66% at a pH of 11. Furthermore, it displayed better foaming capacity, emulsification, and water/oil absorption properties. Overall, the findings highlight the strong potential of CMPH as a natural biofunctional ingredient for functional foods and nutraceutical applications.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 2","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147615193","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":"Lime Essential Oil-Loaded Chitosan/HPMC Composite Biodegradable Coatings to Improve the Storage Quality of Phoenix dactylifera Fruits","authors":"Yasir Abbas Shah,&nbsp;Talha Shireen Khan,&nbsp;Ahmed Al-Harrasi,&nbsp;Saurabh Bhatia","doi":"10.1111/jfs.70065","DOIUrl":"https://doi.org/10.1111/jfs.70065","url":null,"abstract":"<div>\u0000 \u0000 <p>The aim of the current study is to develop and evaluate the mechanical, optical, and antioxidant properties of chitosan-hydroxypropyl methylcellulose (HPMC) biocomposite films loaded with lime essential oil (LEO). The same formulation was used as a biodegradable coating to evaluate its effectiveness in maintaining the quality attributes and increasing the refrigerated shelf-life of rutab-stage Khalas Dates (<i>Phoenix dactylifera</i> L.). The formulation composed of chitosan and HPMC was loaded with 0.3% (v/v) lime essential oil. The thickness (0.10 to 0.17 mm), light transmittance (99.78%–98.00%), and antioxidant activity (21.16%–60.63%) of the fabricated films improved significantly. For the preservation of date fruits, two different coating solutions were prepared. One was a control without oil and the other was loaded with essential oil. The freshly harvested rutab-stage dates were coated and stored at 5°C for 21 days. The dates coated with the LEO formulation demonstrated better firmness, lower weight loss, and improved antioxidant activity compared to uncoated dates or those coated with a plain formulation without any bioactive component. The surface hydrophobicity of the LEO-loaded sample was higher. The visual and textural appearance of the LEO-based coated dates exhibited slow ripening, minimized browning, and preserved the characteristics of dates during rutab-stage. These findings highlight the potential applications of natural biocomposite coatings loaded with bioactive components as a postharvest technology for fresh dates and other tropical fruits.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 2","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147584973","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":"Combined Effect of Nisin and Ohmic Heating on Bacillus cereus Inactivation and Quality Preservation in Apple Juice","authors":"Margaret Thiga,&nbsp;Helen Onyeaka,&nbsp;Taghi Miri","doi":"10.1111/jfs.70063","DOIUrl":"https://doi.org/10.1111/jfs.70063","url":null,"abstract":"<p>There is increasing demand for minimally processed, risk-free fruit juices necessitating novel treatments to control foodborne pathogens while preserving physicochemical and sensory attributes. This study investigates the synergistic efficacy of <i>Lactococcus lactis</i>-derived bacteriocin (nisin) and ohmic heating (OH) treatment against <i>Bacillus cereus</i>, a Gram-positive foodborne pathogen capable of forming heat-resistant spores and producing toxins during vegetative growth. The antimicrobial effectiveness was evaluated using nisin concentrations (0.1 and 0.2 mg/mL) and OH treatments applied as high voltage-short time (HVST) and low voltage-long time (LVLT) combinations in apple juice as a model acidic beverage matrix. The combination of 0.2 mg/mL nisin with HVST (60 V for 90 s) achieved complete pathogen inactivation, surpassing heat-alone treatment (90 s: 4.1 log CFU/mL reduction, <i>p</i> &lt; 0.05). Synergistic treatments reduced <i>B. cereus</i> viability by 88.6%–93.9%, with scanning electron microscopy (SEM) revealing significant cell membrane damage (<i>p</i> &lt; 0.05). The mild temperature achieved during OH likely contributed to maintaining juice quality attributes, including pH, glucose and dissolved oxygen levels, which showed no statistically significant changes compared with the untreated control (<i>p</i> &gt; 0.05). Statistical analysis using ANOVA confirmed treatment significance (<i>p</i> &lt; 0.05) based on log reductions (3.2–4.1 log CFU/mL) under optimised conditions (0.2 mg/mL nisin + 60 V/30s), demonstrating superior efficacy over heat-alone methods. These findings demonstrate the potential applicability of combining nisin and OH as a hurdle strategy to enhance microbial control in acidic beverage systems while maintaining product quality.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 2","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70063","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147615130","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":"Impact of Different Ripening Methods on Physicochemical, Nutritional Properties and Occurrence of Potentially Toxic Elements in Banana Fruit From Pakistan","authors":"Usama Nasir,&nbsp;Amir Ismail,&nbsp;Muhammad Riaz,&nbsp;Aneela Hameed,&nbsp;Mamoona Amir,&nbsp;Kashif Razzaq,&nbsp;Sher Ali,&nbsp;Carlos A. F. Oliveira,&nbsp;Farwa Aslam,&nbsp;Muhammad Zahid Aslam","doi":"10.1111/jfs.70062","DOIUrl":"https://doi.org/10.1111/jfs.70062","url":null,"abstract":"<div>\u0000 \u0000 <p>Bananas (<i>Musa</i> spp.), a widely cultivated and consumed fruit, are subjected to various artificial ripening agents to meet market demands in developing countries. This study examined the effects of different ripening methods on the physicochemical, nutritional quality, and potentially toxic elements (PTEs) contamination in bananas. Health risk assessments were conducted to evaluate safety of ripening treatments. Samples treated with calcium carbide (CaC₂) had the highest percentage of total soluble solids (TSS) (25.38°Brix) and TSS/titratable acidity (TA) ratio (121.06), indicating rapid ripening but with the lowest vitamin C level (5.10 mg/100 mL) and antioxidant potential. Untreated bananas retained the highest total phenolic content (TPC), antioxidant activity, and vitamin C level, highlighting their superior nutritional and bioactive properties. Ethylene gas-treated bananas maintained balanced nutritional attributes with relatively high antioxidant activity, while ethylene ripener-treated bananas showed intermediate results. CaC₂-treated bananas contained detectable levels of lead (0.45 mg/kg), cadmium (0.51 mg/kg), and arsenic (0.32 mg/kg), which exceeded safe limits regarding health risk indices. Untreated and ethylene-treated bananas exhibited minimal PTE contamination and negligible health risks. Arsenic posed the highest carcinogenic risk, especially in CaC₂-ripened banana (2.4 × 10⁻³), followed by ethylene ripener (1.05 × 10⁻³). CaC₂-ripened samples also contributed to carcinogenic risk for cadmium (9.6 × 10⁻⁴). These findings provide scientific evidence to support the adoption of ethylene-based methods as a safer alternative for ripening of bananas. In addition, the data presented stress the need for stricter regulations on artificial ripening agents for fruits, especially CaC₂, to safeguard public health in Pakistan and other developing countries.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 2","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147567529","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":"Correction to “Effects of Nanocomposite Packaging on Postharvest Quality of Mushrooms (Stropharia rugosoannulata) From the Perspective of Water Migration and Microstructure Changes”","authors":"","doi":"10.1111/jfs.70061","DOIUrl":"https://doi.org/10.1111/jfs.70061","url":null,"abstract":"<p>\u0000 <span>Ye, S.</span>, M. <span>Chen, </span>, Y. <span>Liu, </span>, et al. <span>2023</span>. “ <span>Effects of Nanocomposite Packaging on Postharvest Quality of Mushrooms (<i>Stropharia rugosoannulata</i>) from the Perspective of Water Migration and Microstructure Changes</span>.” <i>Journal of Food Safety</i> <span>43</span>, no. <span>4</span>: e13050. https://doi.org/10.1111/jfs.13050.\u0000 </p><p>The images of stipe (b) G-0d in Figure 5 and cap (a) G-0d in Figure 6 were incorrect.</p><p>The correct figures are shown below:</p><p>We apologize for this error.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 2","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70061","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147564053","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":"Potential for Natural Antimicrobials, Including Mushroom Chitosan, to Control Shiga-Toxigenic Escherichia coli in Ground Beef","authors":"Angelos Papadochristopoulos,&nbsp;Joseph P. Kerry,&nbsp;Narelle Fegan,&nbsp;Catherine M. Burgess,&nbsp;Geraldine Duffy","doi":"10.1111/jfs.70059","DOIUrl":"https://doi.org/10.1111/jfs.70059","url":null,"abstract":"<p>Shiga-toxigenic <i>Escherichia coli</i> (STEC) is a pathogen commonly shed in the feces of bovine animals, and beef and beef products are at high risk of contamination during slaughter and processing operations. This study investigated the potential application of a range of natural antimicrobials to control STEC in ground beef (beef burgers) during chilled vacuum pack storage. Initially, the Minimum Inhibitory and Bactericidal Concentrations (MIC and MBC) of a range of natural antimicrobials (<i>n</i> = 11) against a range of STEC serotypes (<i>n</i> = 8) at different pH (4.5, 7.3) and temperatures (37°C, 4°C) conditions was determined. The agents (<i>n</i> = 5) demonstrating the best results were chitosan from shrimp and mushroom, cranberry extract, carvacrol, and thyme EO. These were then further tested for their efficacy against <i>E. coli</i> O157 inoculated at approximately 3.7 log₁₀ CFU g⁻¹ into ground beef burgers packed under vacuum and stored at 3°C ± 1°C for up to 16 days. Mushroom chitosan (1.25%) and shrimp chitosan (2.5%) exhibited the highest bactericidal activity against <i>E. coli</i> O157 in beef burgers, yielding a 2 and 1.94 log₁₀ CFU g⁻¹ (<i>p</i> &lt; 0.05) reduction of the pathogen compared to the control at the end of chilled storage period. Cranberry extract (2.5%) and carvacrol (0.2%) yielded lower reduction of 0.72 and 0.28 log₁₀ CFU g⁻¹ (<i>p</i> &lt; 0.05), respectively, in <i>E. coli</i> O157 by Day 16. Chitosan from mushrooms is a promising natural antimicrobial solution to manage STEC in ground beef.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 2","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70059","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147563245","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":"Biocontrol of Salmonella in Food Systems Mediated by Bacteriophages: Effects of Treatment Factors, Recent Advances, and Future Prospects","authors":"Maryoris E. Soto Lopez,&nbsp;Heyne de Jesús Montalvo Lambraño,&nbsp;José Jorge Salgado Behaine,&nbsp;Fernando Alonso Mendoza Corvis,&nbsp;Ana María Hernández-Arteaga,&nbsp;Omar Perez Sierra","doi":"10.1111/jfs.70058","DOIUrl":"https://doi.org/10.1111/jfs.70058","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Salmonella</i> is one of the pathogenic bacteria most associated with foodborne illnesses. The increasing increase in foodborne illnesses and the problems caused by bacterial resistance to antimicrobials (AMR) have caused the food industry to have to opt for alternative methods that can control <i>Salmonella</i> contamination. The biocontrol of this pathogen using bacteriophages is an alternative that is causing great expectations in the food sector due to its high bactericidal potential. Bacteriophages are defined as ubiquitous viruses that specifically infect bacteria and are a natural and economical biotechnological tool for the biocontrol of <i>Salmonella</i>. Therefore, this review aims to discuss the effects of treatment factors and highlight recent advances in the biocontrol of <i>Salmonella</i> in various food matrices. Also, the use of phages in the control of <i>Salmonella</i> biofilms is discussed and commercial phage products are mentioned to counteract <i>Salmonella</i> contamination in food and other fields. Finally, the conclusions and future perspectives of the application of phages in foods are discussed.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147320765","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":"Investigating the Effect of Different Concentrations of Citric Acid on Listeria monocytogenes and Escherichia coli O157 : H7 in Fermented Soy Protein Isolate Systems With Bovine Milk Yogurt as a Control","authors":"Rabia Farheen Shamim Basha,&nbsp;Akio Kasuga Fukuda,&nbsp;Julia A. Fukuba,&nbsp;Matthew D. Moore,&nbsp;Amanda J. Kinchla","doi":"10.1111/jfs.70051","DOIUrl":"https://doi.org/10.1111/jfs.70051","url":null,"abstract":"<div>\u0000 \u0000 <p>This study examined the antimicrobial effects of citric acid (0% and 1%) on <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i> in soy protein isolate (SPI)–based yogurt systems, with bovine milk yogurt serving as a control. Fermentation (0, 15, and 24 h) and storage (48 h) phases were monitored to evaluate changes in pH, total titratable acidity (TTA), and microbial counts. All samples showed a gradual decline in pH, indicating successful lactic acid bacteria (LAB) fermentation, with the greatest reduction occurring within the first 15 h. The addition of 1% citric acid moderated lactic acid production, likely due to altered metabolic activity and buffering effects. LAB effectively inhibited both pathogens, with citric acid enhancing this antimicrobial action. While <i>L. monocytogenes</i> showed the highest reduction in dairy samples, 1% citric acid in SPI exhibited a synergistic effect with LAB, leading to greater pathogen control than in 0% citric acid samples. Overall, citric acid improved microbial safety and fermentation stability in plant-based yogurt systems, though further work is needed to assess its impact on sensory and textural quality.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147299781","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}