Journal of Food Safety最新文献

{"title":"Edible Coatings Incorporated With Acerola Residue Flour Extract Enhance the Quality and Shelf-Life of d’Anjou Pears Stored at Room Temperature","authors":"Jéssyca Alves da Silva,&nbsp;Joseane Alves de Souza,&nbsp;Luciana Cristina Lins de Aquino Santana","doi":"10.1111/jfs.70046","DOIUrl":"https://doi.org/10.1111/jfs.70046","url":null,"abstract":"<p>This study aimed to determine the effects of edible coatings containing cassava starch (CS), chitosan (CH) and acerola residue flour (ARF) extract on the preservation of d'Anjou pears for 12 days at room temperature. Pears coated with formulations containing CS, CH, and ARF were firmer (firmness of 20–22 N) and showed lower ripening (total soluble solids between 5.7 and 6.7) and weight loss (approximately 3%) after 12 days of storage than uncoated pears (firmness of 9 N, total soluble solids of 7.9 and weight loss of 6.7). Pears coated with all formulations containing ARF had the lowest mold and yeast counts, with values between 2.84 and 3.23 log after 12 days of storage. The bioactive ARF extract improved the performance of coatings for d'Anjou pear preservation, making it an excellent alternative bioactive additive for these coatings. Edible coatings containing bioactive extracts are excellent film-forming solutions for extending the shelf lives of different food types. This is the first study using chitosan-based edible coatings incorporating ARF extract to preserve pears stored at room temperature.</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.70046","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145824479","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":"Monitoring of Salmonella spp. in Native Fish Farms in the Pantanal and Cerrado Biomes, Brazil: Serotype Diversity, Antimicrobial Resistance Profiles, and Multivatiate Patterns","authors":"Yuri Duarte Porto,&nbsp;Fabíola Helena dos Santos Fogaça,&nbsp;Wagner de Souza Tassinari,&nbsp;Adriana Oliveira Andrade,&nbsp;Adelino Cunha Neto,&nbsp;Luciano Carlos de Arruda,&nbsp;Jaqueline Oliveira dos Reis,&nbsp;Janine Passos Lima,&nbsp;Luciana Kimie Savay-da-Silva,&nbsp;Eduardo Eustáquio de Souza Figueiredo","doi":"10.1111/jfs.70041","DOIUrl":"https://doi.org/10.1111/jfs.70041","url":null,"abstract":"<p>Mato Grosso State, Brazil, is the main producing region of native farmed round fish. This study aimed to investigate the occurrence of <i>Salmonella</i> spp. in fish farms located in the Pantanal and Cerrado biomes, across eight municipalities, focusing on the hybrid species tambatinga (<i>Colossoma macropomum</i> × <i>Piaractus brachypomus</i>); to analyze possible multicausal associations contributing to contamination during the fish farming phase; to characterize the circulating serotypes; and to assess the antimicrobial resistance profiles. A total of 184 samples were tested for <i>Salmonella</i> spp. following protocols from the International Organization for Standardization (ISO) and confirmed by polymerase chain reaction (PCR). <i>Salmonella</i> spp. was detected in 88% (22/25) of the fish farms and in 31.5% (58/184) of the samples. Contamination was confirmed in fish farms from all eight municipalities investigated, reinforcing the widespread circulation of the pathogen. Among the positive samples, 60.3% were from fish, with viscera showing the highest detection rate, while sediment/soil, pond water, and animal feces were the most frequent environmental sources. Serotyping revealed 10 distinct serotypes, with <i>S</i>. Saintpaul and <i>S</i>. Newport predominant, alongside <i>S</i>. Reading, <i>S</i>. Abaetetuba, and other less common serotypes of epidemiological relevance. The associations between environmental and management factors contributed to 57% of the explained variance in <i>Salmonella</i> spp. occurrence, and contamination was significantly higher during the dry season. Resistance was most frequent against azithromycin (44%) and sulfonamides (38%), although no multidrug-resistant strains were identified. The high occurrence of <i>Salmonella</i> spp. during the fish farming phase demonstrates that associated factors contribute to contamination and the persistence of strains with resistance profiles from the early production stages. These findings highlight weaknesses in on-farm biosecurity that must be addressed, while joint actions with good manufacturing practices in processing plants are also needed to mitigate risks. The circulation of diverse and epidemiologically relevant serotypes emphasizes the need for integrated surveillance under a One Health perspective in Brazilian aquaculture.</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.70041","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145845850","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":"Accelerated Spoilage Simulation of Sea Bream Using Odor Profiling, Thermal Imaging, and Machine Learning","authors":"Emre Yavuzer","doi":"10.1111/jfs.70047","DOIUrl":"https://doi.org/10.1111/jfs.70047","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to simulate an accelerated spoilage scenario for sea bream (<i>Sparus aurata</i>) by exposing the samples to ambient thermal abuse conditions (28°C ± 3°C), representing uncontrolled summer storage after cold chain failure. A low-cost electronic nose (e-nose) with metal oxide sensors (MQ-series, MG811, TGS813), combined with thermal imaging and machine learning (ResNet-50/SVM), was utilized to monitor spoilage progression in real time. Odor changes detected by MQ131 (+176.6 units at 6 h) and thermal patterns revealed significant degradation, particularly in the tail region. Color alterations (ΔE76 &gt; 3.5) and t-SNE clustering supported visual quality loss. The model achieved classification accuracies of 86.67%–100%. This integrated system offers a practical, scalable solution for rapid quality control in seafood logistics under thermal abuse scenarios where refrigeration may be compromised.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 6","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145750593","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":"Lethality of Beef Cooking Methods Against Pediococcus Species Surrogates of Shiga Toxin-Producing Escherichia coli","authors":"Victoria Atieno Kimindu,&nbsp;Dasel Wambua Mulwa Kaindi,&nbsp;Lucy Gicuku Njue,&nbsp;Samuel Maina Githigia","doi":"10.1111/jfs.70044","DOIUrl":"https://doi.org/10.1111/jfs.70044","url":null,"abstract":"<p>Shiga toxin-producing <i>Escherichia coli</i> (STEC) outbreaks in Kenya are low in contrast to the United States, where the consumption of undercooked minced beef is implicated in 46% of all foodborne outbreaks. This study hypothesized that the negligible meat-borne STEC incidences in Kenya are attributed to the high-temperature long-time cooking styles of meat. For laboratory biosafety concerns, the study utilized a surrogate bacteria starter culture, Bactoferm LHP-DRY (Chr. Hansen, Denmark), as the preferred challenge organisms. Beef steak was cooked by boiling (95°C/1 h), simmering (85°C/1 h), roasting (163°C/1 h), pressure cooking (85 kPa/80°C/30 min), <i>sous vide</i> cooking to three degrees of doneness, that is rare (60°C), medium (71°C) and very well done (82°C) all for 1 h, and pan-broiling (163°C/6 min per side) for burger patties. The beef cooking treatments yielded endpoint core temperatures ranging from 94.3°C to 55.07°C (<i>p</i> &lt; 0.05). The log reductions of the surrogate ranged from 2.83 to 5.23 cfu/g (<i>p</i> &lt; 0.05). The highest lethality was observed in pressure cooking (5.23), very well done sous vide (5.13), oven roasting (4.83), medium done sous vide (4.13), and boiling (4.0 log reductions cfu/g). The conventional beef cooking methods utilized in Kenya, namely boiling, simmering, and roasting attained endpoint core temperatures greater than 71.1°C that guarantee the required instant 5-log reduction of <i>Salmonella</i> and STEC without requiring a dwelling or holding time. The study concluded that the high-temperature long-time beef cooking methods practiced in Kenya together with the Kenyan consumer preference for very well-done beef could explain the almost negligible reporting of meat-borne pathogenic <i>E. coli</i> O157:H7 human infections or outbreaks. This study recommended the sensitization of meat consumers on potential hazards in meat, with emphasis on high-temperature long-time cooking methods that assure safety. Additionally, the study recommends Good Hygiene Practices (GHP) and HACCP in slaughter operations that will guarantee meat safety and possibly render undercooked meat safe.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 6","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70044","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145686492","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":"Lavandula angustifolia Essential Oil: GC–MS Composition, In Vitro Antimicrobial Activity, Vapor-Phase Efficacy on Fruit and Vegetable Models, and Anti-Escherichia coli Effect in Sous-Vide Potatoes","authors":"Miroslava Kačániová,&nbsp;Nenad Vukovic,&nbsp;Zhaojun Ban,&nbsp;Li Li,&nbsp;Anis Ben Hsouna,&nbsp;Rania Ben Saad,&nbsp;Joel Horacio Elizondo-Luevano,&nbsp;Alessandro Bianchi,&nbsp;Suzana Popovic,&nbsp;Stefania Garzoli","doi":"10.1111/jfs.70043","DOIUrl":"https://doi.org/10.1111/jfs.70043","url":null,"abstract":"<p>This study evaluated the antimicrobial activity of <i>Lavandula angustifolia</i> essential oil (LAEO) in vitro and in the vapor phase (in situ) against selected bacteria and yeasts, and against <i>Escherichia coli</i> in a sous-vide potato model, while characterizing its chemical composition. GC–MS identified 40 compounds covering 99.8% of the oil, dominated by linalyl acetate (37.4%) and linalool (34.3%). By disk diffusion and minimum inhibitory concentration assays on six bacterial and five yeast strains, the best inhibition zone was observed for <i>Bacillus subtilis</i> (17.33 mm) and the lowest for <i>Candida parapsilosis</i> (6.67 mm); the most favorable MIC was for <i>Candida glabrata</i> (MIC₅₀ 0.533 mg/mL). In situ, the highest dose (500 μg/L) yielded the strongest effects on fruit models: <i>B. subtilis</i> inhibition 96.55% (strawberry) and <i>Listeria monocytogenes</i> 86.13% (banana). On vegetable models, the lowest dose (62.5 μg/L) was most effective, with 95.93% inhibition of <i>E. coli</i> on potato and 96.55% of <i>Yersinia enterocolitica</i> on radish. Kinetic growth experiments confirmed the potential of LAEO, particularly at elevated temperatures, to suppress <i>E. coli</i>. In the sous vide potato food model, counts were monitored on days 1 and 7; groups treated with LAEO showed the most pronounced inhibitory effects. Across the sous-vide potato model, MALDI-TOF profiling most frequently recovered members of Enterobacteriaceae and Pectobacteriaceae, with <i>E. coli</i>, <i>Pectobacterium carotovora</i> subsp. <i>carotovora</i>, and <i>Bacillus licheniformis</i> among the dominant taxa. Overall, the data support the antimicrobial potential of LAEO, with a matrix- and dose-dependent action in the vapor phase and a modest but measurable benefit in sous-vide potatoes, indicating promise as a natural preservative for plant-based foods and SV potatoes.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 6","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70043","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145625883","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":"Biodegradable Films Incorporated With Peels of Jatobá (Hymenaea courbaril L.) and Pomegranate Fruit (Punica granatum L.) Extracts for Preserving Chicken Breast Fillets","authors":"Larissa Almeida Soares,&nbsp;Luciana Cristina Lins de Aquino Santana","doi":"10.1111/jfs.70042","DOIUrl":"https://doi.org/10.1111/jfs.70042","url":null,"abstract":"<p>The use of biodegradable packaging for food preservation is a sustainable alternative for preserving perishable foods such as chicken fillet, which has a short shelf life even under refrigerated conditions. In this context, the present study aimed to develop biodegradable films incorporated with extracts from jatobá and pomegranate fruit peels for the preservation of chicken fillet at 4°C for 21 days. The chicken fillets were wrapped with films containing chitosan (CH) with or without jatobá extract (CHJE) or pomegranate extract (CHPE) and analyzed for weight loss, color, pH, lipid oxidation, and counts of total aerobic mesophilic bacteria and molds and yeasts. Weight losses were obtained in fillets with films (41%, 154%, and 181% for samples with CH, CHJE and CHPE films, respectively than without film) than without film (696%). The films promoted a significant reduction in lipid oxidation and microbial degradation on chicken. The counts of total aerobic mesophilic bacteria and molds and yeasts were reduced by up to 4.0 and 2.3 log CFU/g, respectively, in chicken with films containing extracts, especially the CHPE film; the shelf life was extended by 17 days compared to chicken without film (4 days). Considering the high perishability of chicken fillet, the results indicate that this environmentally friendly primary packaging can be applied to extend the product's shelf life under refrigerated storage conditions. Furthermore, these films only containing chitosan and low concentrations of jatobá or pomegranate peel extracts considerably extended the refrigerated storage of chicken fillets, when compared to other studies with films containing natural extracts (maximum of 12 days).</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 6","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70042","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145521719","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":"HRP-Labeled Monoclonal Antibody Method for Detecting Residual Flurogestone Acetate in Food Products","authors":"Aiping Wang,&nbsp;Jiachen Wang,&nbsp;Jingming Zhou,&nbsp;Yumei Chen,&nbsp;Hongliang Liu,&nbsp;Chao Liang,&nbsp;Xifang Zhu,&nbsp;Enping Liu,&nbsp;Sixuan Wu,&nbsp;Yanhua Qi,&nbsp;Gaiping Zhang","doi":"10.1111/jfs.70040","DOIUrl":"https://doi.org/10.1111/jfs.70040","url":null,"abstract":"<div>\u0000 \u0000 <p>Flurogestone acetate (FGA) is a highly effective synthetic progesterone analog extensively utilized to regulate estrus synchronization, enhance superovulation, and improve the economic productivity of female livestock. However, FGA is associated with potential toxicity, and its improper application can lead to environmental residues, resulting in adverse effects on both humans and animals. These residues pose a significant threat to human health, underscoring the critical need for the development of rapid and accurate detection methods. In this study, the complete antigen of FGA was successfully synthesized, and a high-affinity monoclonal antibody against FGA was developed. Utilizing this antibody, a direct competitive ELISA (dc-ELISA) method based on HRP and monoclonal antibody coupling was established for the efficient detection of FGA residues in milk. The assay exhibits a validated quantitation range of 0.0034–0.97 ng mL⁻¹ (IC₅₀ = 0.058 ng mL⁻¹; LOD = 0.0013 ng mL⁻¹). In milk (20-fold dilution to mitigate matrix effects), recoveries at 0.2, 0.5, and 0.8 ng mL⁻¹ were 95.63%–116.44%. The anti-FGA monoclonal antibody displayed no cross-reactivity ≥ 10% (<i>n</i> = 6) among tested analogs (highest: medroxyprogesterone acetate, 7.46%). Samples whose calculated concentrations exceed the upper limit of 0.97 ng mL⁻¹ are reported as positive (above range) without assigning a numeric value. These attributes support the use of this HRP-labeled dc-ELISA as a rapid screening method for FGA residues in milk. In conclusion, this study presents a simple and effective method for detecting residual flurogestone acetate in animal-derived foods. Compared to indirect competitive ELISA (ic-ELISA), the developed method significantly reduces the reaction time and enhances the detection efficiency.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 6","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145426200","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 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}