Journal of Food Safety最新文献

{"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}

{"title":"Knowledge, Attitude, Behavior, and Practices Related to Food Safety and Standards Among Production and Processing Level Stakeholders Across the Food Supply Chain in India","authors":"Suparna Ghosh-Jerath,&nbsp;Swati C. Nair,&nbsp;Ridhima Kapoor,&nbsp;Suneeta Chandorkar,&nbsp;Rina Sinha,&nbsp;Akshita Rathore,&nbsp;Soli Padi,&nbsp;Rachita Gupta","doi":"10.1111/jfs.70056","DOIUrl":"https://doi.org/10.1111/jfs.70056","url":null,"abstract":"<div>\u0000 \u0000 <p>Access to safe and nutritious food is key to promoting health and well-being. Globally, one in 10 people fall ill after eating contaminated food, resulting in a global annual burden of 33 million disability-adjusted life years. A pan India cross-sectional study was conducted to assess knowledge, attitude, behavior and practices (KABP) on food safety norms and standards of three important stakeholder groups at food production and processing levels viz. (1) food service establishment owners/managers (<i>n</i> = 260), (2) food handlers (<i>n</i> = 221), and (3) street food vendors (<i>n</i> = 115). Findings across all stakeholders indicated that food safety training and years of work experience were significantly associated with higher knowledge and combined KABP scores (<i>p</i>-value &lt; 0.001). However, the majority of owners/managers (52%) lacked knowledge on food outlet specific infrastructural recommendations. Their staff were also not being trained on food safety and hygiene, since such training was currently not part of statutory requirements for running food outlets. Food handlers including street food vendors, despite adequate knowledge, exhibited limited compliance with food safety practices. These findings reflect the need for stronger focus on capacity building of production- and processing-level stakeholders to enable better adherence to food safety norms and guidelines in India. A renewed focus on mandatory training of stakeholders through institutional mechanisms and targeted interventions will improve KABP related to food safety norms and standards and deliver incremental health benefits. Further, FSSAI's digital platforms can be better leveraged to share relevant information in easy-to-digest capsules to improve uptake including among stakeholders with lower literacy levels.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146162343","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":"Trehalose Improves Postharvest Kyoho Grapes Quality Based on Transcriptome and Metabolome Analysis","authors":"Yuanzhi Li,&nbsp;Rui Zhang,&nbsp;Xiaoya Zhou,&nbsp;Nazir Ahmed,&nbsp;Yongkang Nong,&nbsp;Haifeng Jia","doi":"10.1111/jfs.70057","DOIUrl":"https://doi.org/10.1111/jfs.70057","url":null,"abstract":"<div>\u0000 \u0000 <p>Trehalose exhibits broad-spectrum antibacterial and antioxidant activities and plays a vital role in delaying postharvest decay in fruits. In this study, we utilized transcriptomic and metabolomic approaches to investigate the metabolic regulation of phenols and amino acids in Kyoho grapes (<i>Vitis vinifera</i> × <i>labrusca</i> var. Kyoho) following treatment with trehalose. Physiological assessments showed that trehalose significantly reduced the decay rate, weight loss, and decay severity compared to the controls over 19 days of storage. Integrative analysis revealed that many differentially expressed genes (DEGs) and metabolites (DEMs) were enriched in the phenolic and amino acid biosynthesis pathways, and trehalose treatment upregulated genes and enhanced metabolite flux within these pathways. Trehalose-treated grapes displayed improved disease resistance and delayed senescence, likely due to the coordinated modulation of metabolite expression. Overall, exogenous trehalose treatment effectively prolonged the preservation of Kyoho grapes by orchestrating complex molecular and metabolic responses. This study advances the theoretical understanding of grape preservation and offers promising strategies for improving postharvest storage.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146135946","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":"Isolation of Extended-Spectrum β-Lactamase-Producing Atlantibacter Hermannii VT10-S Harboring a Transferrable IncFIB Plasmid Encoding blaCTX-M-27 From Imported Dried Foods","authors":"Yuki Kasumi,&nbsp;Machika Saito,&nbsp;Natsuki Ohata,&nbsp;Tatsuya Nakayama","doi":"10.1111/jfs.70055","DOIUrl":"https://doi.org/10.1111/jfs.70055","url":null,"abstract":"<div>\u0000 \u0000 <p>Antimicrobial resistance is a public health threat and the horizontal transfer of plasmids harboring antimicrobial resistance genes is a concern. This study aimed to determine the prevalence of plasmid-mediated cefotaxime (CTX) and meropenem (MEM)-resistant bacteria in dried foods imported to Japan from Southeast Asia. A total of 68 imported dried foods were purchased and mixed with buffered peptone water. After culturing in the mixing medium, the bacterial broth was spread on CHROMagar ECC containing CTX or MEM. Typical Enterobacterales colonies were selected, and antimicrobial susceptibility was determined using the disc diffusion method. Isolated colonies showing CTX or MEM antimicrobial resistance were subjected to DNA extraction using the boiling method, and bacterial species were identified using 16S rRNA sequencing. Multiplex PCR was conducted to detect genes encoding extended-spectrum β-lactamase (ESBL) and AmpC β-lactamase enzymes. Whole-genome sequencing indicated the complete genome of the ESBL-producing strain. Seven CTX-resistant strains of <i>Enterobacter</i>, <i>Atlantibacter, Stenotrophomonas</i>, and <i>Pseudomonas;</i> and three strains of <i>Enterobacter</i> and <i>Stenotrophomonas</i> MEM-resistant bacteria were isolated. After antimicrobial susceptibility testing, a CTX-resistant strain of <i>Atlantibacter hermannii</i>, VT10-S, was identified as an ESBL producer. The total genome size of <i>A. hermannii</i> VT10-S was 4,423,010 bp; it harbored a 97,668 bp IncFIB plasmid encoding <i>bla</i>_CTX-M-27. Conjugation assays indicated that the IncFIB plasmid could be transferred to <i>Escherichia coli</i> isolated from humans. Humans may harbor ESBL-producing <i>E. coli</i> from the consumption of food imported from Southeast Asia.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146136657","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":"Community Dynamics and Antibiotic Resistance Gene Profile of Gut Microbiota in Labeo rohita Sourced From Various Catches in Retail Fish Markets in Kolkata, India","authors":"Goutam Banerjee,&nbsp;Jayita De,&nbsp;Shouvik Saha,&nbsp;Amartya Bhattacharyya,&nbsp;Krishnendu Acharya,&nbsp;Atiskumar Chattopadhyay,&nbsp;Pratik Banerjee","doi":"10.1111/jfs.70054","DOIUrl":"https://doi.org/10.1111/jfs.70054","url":null,"abstract":"<p>Freshwater fish and fish products are popular and widely consumed globally, including in India. The aquatic environment has a significant influence on the gut microbiota of fish produced in it and serves as a crucial indicator of food safety and quality. This study investigated and compared the gut microbial community composition of Rohu (<i>Labeo rohita</i>) sourced locally from Kolkata, West Bengal, India (i.e., local fish) and imported from Andhra Pradesh, India (i.e., non-local fish), as well as the prevalence of antibiotic-resistance genes (ARGs) in both. The gut microbiota in both groups was predominantly composed of Proteobacteria (79.9% in local fish and 71.6% in non-local fish). Species-level analysis indicated several <i>Aeromonas</i> spp. dominated the fish gut, while the relative abundance of <i>Enterococcus hermanniensis</i> was significantly (<i>p</i> &lt; 0.05) different between local and non-local groups. Distinct antibiotic resistance genes were identified in the gut microbiota of local and non-local fish, suggesting that regional variations in antibiotic usage and environmental conditions may shape resistance patterns. The high abundance of pathogenic species and the prevalence of ARGs in fish gut microbiota raise serious concerns about the consumption of these fish, which might pose significant human health risks.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70054","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146140173","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":"Salmonella Inactivation During the Preparation of Omelets, Poached Eggs, and Scrambled Eggs","authors":"Paula Wendelstein Cano,&nbsp;Eduardo Cesar Tondo,&nbsp;Patrícia da Silva Malheiros","doi":"10.1111/jfs.70053","DOIUrl":"https://doi.org/10.1111/jfs.70053","url":null,"abstract":"<div>\u0000 \u0000 <p>Salmonellosis remains a significant public health concern, often linked to egg consumption. This study evaluated <i>Salmonella</i> inactivation in omelets, scrambled eggs, and poached eggs. Egg yolks were contaminated with a <i>Salmonella</i> cocktail and incubated at 37°C for 24 h, achieving approximately 8 log CFU/g. These eggs were used to prepare omelets in a frying pan for 5–7 min, testing different cooking times due to the lack of a standard. Scrambled eggs were cooked on direct heat for 3–8 min, followed by 1 min off the heat. Poached eggs were cooked in boiling water for up to 8 min, following Le Cordon Bleu recipes. <i>Salmonella</i> survivors were quantified on xylose lysine deoxycholate (XLD) agar and confirmed by ISO 6579:2022. Scrambled eggs and omelets showed <i>Salmonella</i> levels below the limit of enumeration after 5 min of cooking, when fully coagulated. However, poached eggs made with refrigerated eggs required longer cooking to achieve equivalent <i>Salmonella</i> inactivation compared with those at room temperature. Eggs stored at room temperature (28°C) showed a mean reduction of 7.4 log CFU/g after 5 min, whereas, eggs stored at 5°C achieved a similar 7.6 log CFU/g reduction only after 7 min. At 5 min, the difference in <i>Salmonella</i> inactivation between poached eggs prepared from room-temperature and refrigerated eggs was 4.4 log CFU/g. These results demonstrate that lower egg storage temperature delays heat penetration and requires longer cooking to achieve equivalent microbial reduction, emphasizing the importance of controlling both initial contamination level and cooking time, especially for poached eggs with partially coagulated yolks considered ready-to-eat.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146096559","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":"NutriClayZn Potentiates Both Zinc Oxide and Antioxidant Supplements, Inhibiting Multidrug-Resistant Salmonella and Anaerobic Clostridium","authors":"Steven J. T. Jackson,&nbsp;Kathleen Andrews,&nbsp;Robert E. Droleskey,&nbsp;William J. Banz,&nbsp;Gary A. Apgar,&nbsp;Robin C. Anderson,&nbsp;Timothy D. Phillips","doi":"10.1111/jfs.70052","DOIUrl":"https://doi.org/10.1111/jfs.70052","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Salmonella</i> and <i>Clostridium</i> represent foodborne pathogens that infect livestock, as well as cause gastroenteritis in humans consuming tainted pork and poultry products. Free chemical zinc oxide (ZnO), at doses much higher than nutritional zinc requirements, has been routinely added to livestock feed in order to suppress infections and promote animal growth; however, unabsorbed zinc (excreted in feces) may accumulate in the environment and/or foster antimicrobial resistant (AMR) strains of bacteria. Here, NutriClay^Zn is described as an analog of montmorillonite clay (MMT) that suppresses growth of multidrug-resistant <i>Salmonella enterica</i> and single-drug resistant <i>Clostridium perfringens.</i> Zinc amended to the interlayer of MMT was found to be the active constituent of NutriClay^Zn, and release of zinc from NutriClay^Zn was quantified by inductively coupled plasma mass spectrometry. Two-log growth suppression of <i>Salmonella enterica</i> by NutriClay^Zn was significantly (<i>p</i> &lt; 0.05) better than the mere one-log inhibition by concurrent equimolar (1.4 mM) free chemical ZnO positive controls. Moreover, the magnitude of NutriClay^Zn efficacy was significantly (<i>p</i> &lt; 0.05) enhanced by subtherapeutic doses of antioxidants, while NutriClay^Zn administered alone prevented growth of <i>Clostridium perfringens</i>. These findings suggest that NutriClay^Zn could be developed as an alternative to free chemical ZnO for control of enterotoxigenic AMR bacteria that threaten the safety of key dietary protein sources for humans.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146091075","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":"Impacts of Different Cultivation Modes on Bullfrog Quality: Comparative Advantages of Ecological Versus Industrial Cultured Bullfrog","authors":"Huang Yin,&nbsp;Zhang Tenghao,&nbsp;Sun Chaofeng,&nbsp;Yang Yanhao,&nbsp;Wen Luting,&nbsp;Wang Qian,&nbsp;Li Kang","doi":"10.1111/jfs.70049","DOIUrl":"https://doi.org/10.1111/jfs.70049","url":null,"abstract":"<div>\u0000 \u0000 <p>The bullfrog (<i>Rana catesbeiana</i>) is a popular and economically valuable amphibious product. Its nutrition, flavor, and dietary safety are of significant importance to consumers, but could be affected by different farming modes (traditional, industrial, and ecological modes). It is critical to compare the bullfrogs cultured under different cultivation modes to determine the most economically viable system that yields superior-quality products. The results showed that bullfrogs from all three farming modes exhibited high protein content (17.12–19.92 g/100 g ww) and low-fat content (1.76–1.67 g/100 g ww). Notably, the muscle of bullfrogs from all three modes met the criteria for ideal amino acid profiles. The ecologically farmed bullfrogs exhibited the highest muscle quality, with an essential amino acid to total amino acid (EAAs/TAAs) ratio of 46.87% and an essential amino acid to non-essential amino acid (EAAs/NEAAs) ratio of 88.20%. The polyunsaturated fatty acid to saturated fatty acid ratio (PUFAs/SFAs) indicated that the industrial (1.01) and ecological (1.08) farming modes were healthier than the traditional mode (0.84). Additionally, bullfrogs from the ecological farming mode exhibited the lowest concentrations of off-flavor compounds (GSM: 0.39 ± 0.04 ng/g ww, MIB: 0.45 ± 0.02 ng/g ww). Industrial farming also suppressed the accumulation of these off-flavor substances in bullfrogs. Regarding dietary safety, the levels of the five heavy metals in bullfrog muscle were below regulatory limits, except for chromium (Cr) with a dietary hazard index (HI) &lt; 1. Five classes of antibiotics (sulfonamides, quinolones, tetracyclines, macrolides, and chloramphenicol) were detected in bullfrogs from different modes, with total concentrations of 34.55, 43.06, and 27.33 ng/g dw, respectively, posing no significant dietary risks. Using a comprehensive four-dimensional evaluation system (nutrition, safety, flavor, and economics), the advantages of the three farming modes were analyzed from both producer and consumer perspectives. The findings further confirmed that ecologically farmed bullfrogs exhibit superior quality, while industrial farming provided a more economical option without significantly compromising bullfrog quality.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2026-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145986821","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":"Survival of Salmonella spp. on Cutting Boards and Cross-Contamination to Food","authors":"Ayten Kimiran,&nbsp;Elinda Salla,&nbsp;Elif Özlem Arslan Aydoğdu,&nbsp;Arda Alara Uludağ,&nbsp;Gizem Battal","doi":"10.1111/jfs.70048","DOIUrl":"https://doi.org/10.1111/jfs.70048","url":null,"abstract":"<div>\u0000 \u0000 <p>Consuming food contaminated with harmful microorganisms poses a significant public health risk, often occurring on indoor food contact surfaces like cutting boards in home kitchens. The study aimed to experimentally determine the survival of <i>Salmonella</i> on commonly used cutting board surfaces (glass, wood, polyethylene) and its potential to cause cross-contamination of food samples (salami) over varying intervals and contact times. <i>Salmonella</i> bacteria persisted on polyethylene and glass cutting boards for up to 4 h, whereas on wooden surfaces, they were detected only up to 2 h. The transfer rates of bacteria to salami were found to vary depending on the type of board material and bacterial strain, with wooden boards demonstrating the lowest transfer rates. Additionally, the transfer rate increased proportionally with longer contact times. The study highlights that all types of cutting boards have the potential to transfer bacteria to food, although wooden boards showed lower transfer rates compared to polyethylene and glass surfaces.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145845991","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":"Evaluation of Synergistic Bactericidal Activity of Ultrafine-Nanobubbles and Peracetic Acid in Irrigation Water and Its Mechanism of Action","authors":"Aprajeeta Jha,&nbsp;Jose-Luis Izursa,&nbsp;Rohan V. Tikekar","doi":"10.1111/jfs.70045","DOIUrl":"https://doi.org/10.1111/jfs.70045","url":null,"abstract":"<p>The present work aims to: (a) Evaluate the combined impact of ultrafine nanobubbles (UFNBs) and peracetic acid (PAA) on the inactivation of <i>Escherichia coli</i> TVS 353 and <i>Listeria innocua;</i> (b) understand inactivation kinetics; and (c) explore the mechanism of microbial inactivation. The inactivation of <i>E. coli</i> TVS 353 and <i>L. innocua</i> was examined using four treatments: irrigation water (control), UFNBs-sparged water (N), PAA solution (4 ppm, S), and UFNBs-sparged water with PAA solution (4 ppm, NS). The mechanism of inactivation was further evaluated by: (a) Assessing membrane damage through the propidium iodide test; (b) measuring membrane fluidity using the DPH assay; and (c) determining metabolic activity through the resazurin assay. While NBs alone had no antibacterial activity, a significant increase (<i>N</i> = 5; <i>p</i> &lt; 0.05) in bacterial inactivation was observed when combined with the sanitizer, resulting in a 1-log reduction in survivors after 6 min of treatment compared to the sanitizer alone. The average D-values (decimal reduction time) for <i>E. coli</i> TVS 353 treated with PAA solution with and without NBs were 135 ± 12 s and 180 ± 15 s, respectively, and for <i>L. innocua</i>, they were 120 ± 5 s and 170 ± 13 s, respectively. Both microorganisms followed the Weibull inactivation kinetics model with a characteristic shoulder. Furthermore, UFNBs affected the metabolic processes and the fluidity of the bacterial membrane, making the bacteria more susceptible to the antibacterial properties of PAA. This study demonstrates that the addition of UFNBs to irrigation water can improve the effectiveness of PAA solutions for the inactivation of <i>E. coli</i> and <i>L. innocua</i>.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 6","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70045","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145824478","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}