Journal of Food Safety最新文献

{"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}

{"title":"Cottonseed Protein Isolates, Sanitizer and Combinations Inactivate Listeria monocytogenes and Salmonella enterica Serovar Typhimurium In Vitro and on Post-Harvest Seed","authors":"Ocen Modesto Olanya,&nbsp;Sudarsan Mukhopadhyay,&nbsp;Zhongqi He,&nbsp;Joshua Brandt Gurtler,&nbsp;Dike Ogbogu Ukuku","doi":"10.1111/jfs.70029","DOIUrl":"https://doi.org/10.1111/jfs.70029","url":null,"abstract":"<div>\u0000 \u0000 <p>Contamination of minimally processed foods by pathogenic microorganisms is a food safety concern to consumers, food industries, and governmental agencies. The objectives of this research were to evaluate the inactivation of <i>Listeria monocytogenes</i> and <i>Salmonella</i> Typhimurium by cottonseed protein isolates (CSPI), a sanitizer, and their combinations in vitro, and on various types of seed. Glanded (CSPI-Gd) or glandless (CSPI-Gl) protein isolates, and sanitizer were applied to pathogens in vitro and on seeds. CSPI-Gl and CSPI-Gd had significant (<i>p &lt; 0.05</i>) antimicrobial activity against <i>L. monocytogenes</i> and <i>Salmonella enterica</i> serovar Typhimurium, revealing comparable biocidal effects of CSPI to sanitizer. CSPI, applied at 0.05%, and incubated with the bacterial composite, inactivated &gt; 6.0 log of <i>S.</i> Typhimurium and &gt; 5.0 log of <i>L. monocytogenes</i>. In assays of CSPI-Gl + sanitizer + pathogens and CSPI-Gd + sanitizer + pathogens, increased bacterial reductions occurred. <i>Salmonella</i> Typhimurium reductions on pathogen-inoculated seed types ranged from 0.50–2.68 log, with enhanced bacterial inactivation by sanitizer supplementation. CSPI had limited detrimental effects on seed germination. Applications of CSPI-Gl, CSPI-Gd, sanitizer, and their combinations can enhance foodborne pathogen inactivation.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 4","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144832478","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":"Enhancing the Growth and Nutritional Quality of Talinum triangulare Through Symbiosis With Arbuscular Mycorrhizal Fungi: Implications for Sustainable Food","authors":"Iago Lima Magalhães,&nbsp;Marcos Diones Ferreira Santana,&nbsp;Ludyanne da Silva Sousa,&nbsp;Tatiane Santos Correia,&nbsp;Leticia Cristine Nascimento da Silva,&nbsp;Paulo Sérgio Taube,&nbsp;Eliandra de Freitas Sia,&nbsp;Túlio Silva Lara","doi":"10.1111/jfs.70028","DOIUrl":"https://doi.org/10.1111/jfs.70028","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Talinum triangulare</i> is an herb considered a nonconventional leafy food plant adapted to hot, humid climates and low-fertility soils, commonly used in soups due to its high nutritional value. It is an excellent alternative for food security in communities with limited access to conventional vegetables. However, despite its easy propagation by cuttings, its productivity can be greater if associated with Arbuscular Mycorrhizal Fungi (AMF). This study explored the symbiotic association between stem cuttings of <i>T. triangulare</i> and a mix of arbuscular mycorrhizal fungi (AMF) with the families Racocetraceae and Glomeraceae as the most abundant, comparing mycorrhizal and non-mycorrhizal treatments to improve root growth and nutrient absorption. The treatment with AMF resulted in increases of 105%, 215%, 83%, and 16% for the number of leaves, leaf area, number of shoots, and stem diameter, respectively, compared to the treatment without AMF. There was no significant difference in plant height. Plants with AMF had fresh and dry weights 159% and 212% higher, respectively, than those without AMF. The leaf area of plants with AMF was twice as large as that of the treatment without AMF. Regarding the root system, plants with AMF had root lengths, volumes, and fresh weights 29%, 81%, and 400% higher, respectively. The presence of AMF significantly increased the accumulation of antioxidant compounds, including total phenols, flavonoids, and carotenoids, and increased antioxidant capacity by the FRAP and DPPH assays. Plants with AMF had chlorophyll and carotenoid accumulation 2.5 times higher. Foliar phosphorus accumulated four times more with AMF, and protein, soluble sugar, and amino acid accumulation also increased. Overall, AMF promoted better plant growth and development through mycorrhizal symbiosis, enhancing nutrient absorption. In conclusion, AMF symbiosis significantly enhances <i>T. triangulare</i> growth, nutrient uptake, and antioxidant activity. This highlights the potential of AMF as a sustainable alternative to improve plant development in agriculture.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144716986","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":"Poultry Food Assess Risk Model for Salmonella and Chicken Gizzards: IV. Consumer Response Step","authors":"Thomas P. Oscar","doi":"10.1111/jfs.70026","DOIUrl":"https://doi.org/10.1111/jfs.70026","url":null,"abstract":"<div>\u0000 \u0000 <p>A Poultry Food Assess Risk Model (PFARM) for <i>Salmonella</i> and chicken gizzards was developed and published in four steps because of its complexity. In the present study, outputs from the first three steps were combined to predict consumer responses of no response, infection, illness, hospitalization, and death. The PFARM found that salmonellosis (illness, hospitalization, or death) was a rare event (15 cases per 100,000 consumers) that occurred by random chance when multiple risk factors occurred together. Sensitivity analysis indicated that the risk factors for salmonellosis were cross-contamination and growth on lettuce, <i>Salmonella</i> serotype and number at consumption, buffering capacity of the meal, and consumer health and immunity. Scenario analysis indicated that initial <i>Salmonella</i> prevalence, number, and serotype changed (<i>p</i> ≤ 0.05) over time in the simulated production chain but were poor indicators of salmonellosis because they did not consider the identified risk factors for salmonellosis. Based on lessons learned in the COVID-19 pandemic, the economics of salmonellosis, and the results of the current study, it was concluded that the best indicator of poultry food safety was the PFARM prediction of the cases of severe salmonellosis (hospitalization and death) per lot (1000 kg) of chicken gizzards. Interestingly, cases of severe salmonellosis per lot of chicken gizzards did not change across time in the production chain despite significant changes in <i>Salmonella</i> prevalence, number, and serotype at final product testing. This may explain why the current approach to poultry food safety is not reducing rates of foodborne salmonellosis.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144705355","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}