Journal of food protection最新文献

{"title":"Preliminary study of chemical fertilizer and cattle manure-based bio-slurry application on soil properties and heavy metal concentration in maize (Zea mays L.) grain.","authors":"Getachew Sime","doi":"10.1016/j.jfp.2025.100637","DOIUrl":"https://doi.org/10.1016/j.jfp.2025.100637","url":null,"abstract":"<p><p>The objective of this study was to evaluate the effect of bio-slurry (BS) and chemical fertilizer (CF) application on the physico-chemical properties of the soil and food safety of maize (Zea mays L.) grain. A field experiment was conducted at Hawassa University Research Farm, in Sidama Region, Ethiopia, under rain-fed conditions. The experiment consisted of three treatments, arranged in a randomized complete block design with three replications. The treatments were 100 % BS (5 ton BS ha^-1), 100 % CF (90 kg N ha^-1+ 30 kg P ha^-1 + 13 kg S ha^-1) and control. Soil samples were taken for the physico-chemical analysis. Maize grain samples were also collected at harvest for the analysis of heavy metal concentration. The application of BS and CF slightly improved the soil physico-chemical properties. The mean concentration of heavy metals in pre-experiment soil was below the permissible limit for arable land except Cd. Though the application of BS reduced the mean concentration of most of the heavy metals studied (Mn, Pb, As, Cd, Cr, Ni and Co), it increased the concentration of essential metals (Cu, Fe and Zn) in soil. Likewise, the application of CF increased the concentration of Cu and Fe. The application of BS and CF increased the concentration of Ni and Co, respectively, in maize grain that exceeded the FAO/WHO 2001 standards. Attributing to heavy metal concentration, this result signifies a potential health concern of applying BS and CF in maize cultivation for human consumption in the study sites. Therefore, pretreatment of BS and CF for Ni and Co is important for avoiding heavy metal contamination of maize grain for human consumption.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100637"},"PeriodicalIF":2.8,"publicationDate":"2025-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145258398","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":"Low Prevalence and Concentrations of Campylobacter Detected on Retail Chicken Breasts.","authors":"Amelia Navarre, Katherine Rupert, Tyler Chandross-Cohen, Jasna Kovac","doi":"10.1016/j.jfp.2025.100635","DOIUrl":"https://doi.org/10.1016/j.jfp.2025.100635","url":null,"abstract":"<p><p>Since 2014, Campylobacter has been the leading bacterial cause of foodborne illness in the United States, resulting in billions in economic losses each year and strains on public health. Chicken, the most consumed meat in the US, is the primary source of Campylobacter infection in humans, accounting for 50 - 90% of all cases. To survive food processing stressors like oxidative and cold stress, Campylobacter enters a viable but nonculturable (VBNC) state, where cells remain intact (viable) but cannot grow in conventional culture media within the prescribed time (nonculturable). This presents a food safety challenge since growth in selective media, which only determines the culturable cells, is required for the detection of Campylobacter using standard microbiological methods. Culture-independent detection methods like viability quantitative polymerase chain reaction (qPCR) have been developed to overcome this challenge and detect both culturable and nonculturable viable cells. Here, we applied both culture-based methods and viability qPCR to assess the occurrence and levels of Campylobacter on 209 retail skinless boneless chicken breasts processed in at least eight U.S. states. Culture-based enrichment yielded isolates for 15 samples, with whole genome sequencing identifying isolates from four samples as C. jejuni, eight samples as Acinetobacter spp., one as Micrococcus luteus, and one as Escherichia coli, resulting in 1.9% prevalence of Campylobacter on retail skinless boneless chicken breast. Spread plating on selective media and viability qPCR did not detect Campylobacter in any of the tested samples, suggesting that concentrations were below the limit of detection of these methods.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100635"},"PeriodicalIF":2.8,"publicationDate":"2025-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145258464","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":"Sporulation and implications for composting food waste.","authors":"Muriel Lepesteur, Carina Dexter, Yujing Zhang, Aleksandra Kusljic","doi":"10.1016/j.jfp.2025.100633","DOIUrl":"https://doi.org/10.1016/j.jfp.2025.100633","url":null,"abstract":"<p><p>Well managed composting is generally a safe method for processing organic wastes and generating a product that has beneficial uses. However, there is uncertainty regarding the safety of composts produced from high-risk organic wastes. High-risk organic wastes are wastes that may contain contaminants (biological, physical or chemical) that render the waste difficult to process and are likely to pose unacceptable residual risks after suboptimal processing. In this article, we examine the environmental stressors present during the composting process and how they impact the fate of spore-forming bacteria. For example, promoting sporulation of spore-forming bacteria early in the composting process by maintaining a steady but slow rise in temperature may increase their removal. As a result, the composting process could be optimised to maximise the removal of pathogenic spore-forming bacteria otherwise likely to survive the composting process. A hazard analysis and critical control point (HACCP) is proposed that utilises the timing of pathogen inactivation, as well as a multibarrier approach to ensure that inactivation during composting does not only rely on a single operational parameter. This is a systematic and flexible approach which could offer composters a practicable and efficient system to reduce spore-forming bacteria as more high-risk organic wastes are diverted from landfills to be composted.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100633"},"PeriodicalIF":2.8,"publicationDate":"2025-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145258467","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":"Toxic metals accumulation in edible fishes and associated human health risks: Evidence from Southeastern Coastal region of Bangladesh.","authors":"Syed Riad, M Abbas Alam, Foyez Jalal Uddin, M Tawhid Al Jomar, A M Sarwaruddin Chowdhury, Tanzina Iveen Chowdhury, L N Lutfa, M Safiur Rahman, Tasrina Rabia Choudhury","doi":"10.1016/j.jfp.2025.100636","DOIUrl":"https://doi.org/10.1016/j.jfp.2025.100636","url":null,"abstract":"<p><p>The Karnaphuli River, Patenga sea beach area, and Sandwip Island are parts of Southeastern region of Bangladesh characterized by a high density of industrial establishments, extensive agricultural activities, and poor management, along with intensive and unregulated tourism, which significantly pose a possible danger of pollution in the aquatic environment from heavy metals. Accordingly, eight fish samples were obtained from four distinct sites within these regions to assess the concentration of heavy metals and evaluate the probable health risks of swallowing them. Atomic Absorption Spectroscopy (AAS) was employed to determine the concentration of lead, cadmium, chromium, arsenic, mercury, and copper in the edible muscle tissues of the most commonly consumed species, and the average concentration levels followed the descending order: Cr > Pb > As > Cu > Cd. Principal Component Analysis (PCA) and Pearson correlation analysis identified possible pollutants (natural and anthropogenic) and significant positive and negative connections between harmful metal concentrations in fish species. The metal pollution index (MPI) was lower than 1, and the estimated daily intake (EDI) was more than the tolerable daily intake in some species for children for Pb species for health risk assessment. Target hazard quotient (THQ) > 1 for children in every fish species for As and in most species for Cr also while total target hazard quotient (TTHQ) > 1 in every sample for children, and showed children have approximately 4.5 times more health risk. Children's cancer risk (CR) for Cr and As metal was level VII, while adults' was medium to high, advising against consuming such fish species.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100636"},"PeriodicalIF":2.8,"publicationDate":"2025-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145258425","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":"Efficacy of Peroxyacetic Acid and Sulfuric Acid-Surfactant Blends for Reducing Listeria monocytogenes Contamination on the Surface of Whole Cantaloupes.","authors":"Caleb J Swing, Sara V Gonzalez, Michael J Hernandez-Sintharakao, Mahesh N Nair, Ifigenia Geornaras","doi":"10.1016/j.jfp.2025.100634","DOIUrl":"https://doi.org/10.1016/j.jfp.2025.100634","url":null,"abstract":"<p><p>The continued occurrence of foodborne illness outbreaks linked to cantaloupes highlights the need for additional efforts to mitigate the risk of pathogen contamination on these products before they reach consumers. This study evaluated the efficacy of a sanitizer blend consisting of peroxyacetic acid (PAA) and a proprietary sulfuric acid-surfactant (SS) (PAA-SS) in reducing inoculated Listeria monocytogenes populations on whole cantaloupe melons. Cantaloupes (n = 6) were surface-inoculated (ca. 8 log CFU/cantaloupe) with a five-strain mixture of L. monocytogenes and then immersed in water, 40 ppm free chlorine (CL), SS at pH 1.8, PAA (40, 80, and 250 ppm; denoted as PAA40, PAA80, and PAA250, respectively), or PAA-SS (pH 1.8; denoted as PAA40-SS, PAA80-SS, PAA250-SS) for 0.5, 1, or 5 min. Regardless of exposure time, L. monocytogenes reductions obtained with CL and all the PAA and PAA-SS treatments were greater (P < 0.05) than those obtained with the water treatment. Overall, irrespective of treatment time, reductions ranged from 2.1 to 3.3 log CFU/cantaloupe for CL, 0.9 to 1.8 log CFU/cantaloupe for SS, 3.0 to >4.6 log CFU/cantaloupe across the three PAA concentrations, and 3.2 to >4.9 log CFU/cantaloupe across the three PAA-SS blends. In general, the efficacy of PAA40-SS, PAA80-SS, PAA250-SS, and PAA250 was greater (P < 0.05) than that of the CL treatment. Furthermore, the effectiveness of the PAA-SS blends was largely comparable (P ≥ 0.05) to that of PAA (without SS) applied at the same concentration and exposure time. However, the absence of surviving populations (<2.7 log CFU/cantaloupe detection limit) in some samples treated with PAA250-SS suggested that combining PAA with the sulfuric acid-surfactant may enhance the antimicrobial effects of PAA. The results of this study offer alternatives to chlorine for reducing L. monocytogenes contamination on the surface of cantaloupes and highlight the potential application of PAA-SS blends in produce sanitizer systems.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100634"},"PeriodicalIF":2.8,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145251386","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":"Effect of pH, nutrient composition, and UV-C light treatment on Listeria monocytogenes in hydroponic nutrient solutions.","authors":"Janny Mendoza, Ivannova Lituma, Kathryn Fontenot, Achyut Adhikari","doi":"10.1016/j.jfp.2025.100632","DOIUrl":"https://doi.org/10.1016/j.jfp.2025.100632","url":null,"abstract":"<p><p>Hydroponic nutrient solutions may create favorable conditions for the growth of environmental pathogens such as Listeria monocytogenes. This study evaluated the growth and survival of L. monocytogenes in distilled water and tomato, lettuce, and strawberry nutrient solutions at pH 5, 6, and 7 over 72 h, and assessed the effectiveness of UV-C treatment (1.32 mW/cm²) for microbial reduction. Distilled water at pH 5 supported limited survival, with counts decreasing from 2.96 to 2.20 log CFU/mL (p ≤ 0.05). In tomato solutions, L. monocytogenes levels showed minimal change, while lettuce and strawberry solutions supported significant growth, particularly at pH 6, indicating that both pH and nutrient composition influence pathogen behavior. UV-C treatment significantly (p ≤ 0.05) reduced L. monocytogenes across all nutrient solutions with greater reduction observed at longer exposure times. In lettuce solutions, 5, 10, and 15 s exposures decreased populations from 5.70 log CFU/mL to 4.61, 2.26, and 1.38 log CFU/mL, respectively, with similar reductions in tomato (to 4.49, 2.14, and 1.04 log CFU/mL) and strawberry solutions (to 4.50, 2.19, and 1.75 log CFU/mL). These results demonstrate that hydroponic solutions can facilitate L. monocytogenes survival depending on pH and nutrient content. While UV-C offers a promising intervention strategy, further work is needed to optimize decontamination approaches for hydroponic food production systems.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100632"},"PeriodicalIF":2.8,"publicationDate":"2025-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145239003","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":"Rapid Detection and Fast Induction of Viable but Nonculturable Vibrio parahaemolyticus and Vibrio cholerae","authors":"Eleonora Di Salvo ,&nbsp;Christopher Zeidler ,&nbsp;Tim Bastian Schille ,&nbsp;Patrick Mikuni-Mester ,&nbsp;Thomas Alter ,&nbsp;Stephan Huehn-Lindenbein ,&nbsp;Susanne Fleischmann","doi":"10.1016/j.jfp.2025.100623","DOIUrl":"10.1016/j.jfp.2025.100623","url":null,"abstract":"<div><div><em>Vibrio</em> (<em>V</em>.) species, such as <em>V. parahaemolyticus</em> and <em>V. cholerae</em>, are commonly associated with foodborne infections and are frequently detected in seafood worldwide. Unfavorable environmental conditions and process-related factors can induce a shift from culturable <em>Vibrio</em> cells into viable but nonculturable (VBNC) cells.</div><div>Conventional culture-based detection methods (ISO 21872-1:2023-06) cannot detect bacteria in the VBNC state, even though these cells remain metabolically active and pathogenic due to the expression of toxin−encoding genes. This study aimed to develop a detection method using viable quantitative PCR (vqPCR) to identify viable cells, including those in VBNC state. In parallel, a relatively rapid protocol for inducing the VBNC state to generate VBNC cell controls was established.</div><div>The established vqPCR assays included a preliminary step to inhibit dead bacterial cells using a proprietary DNA intercalating dye (Reagent D) in combination with the detection of long gene fragments of <em>gro</em>EL (510 bp) for <em>V. parahaemolyticus</em> and <em>omp</em>W (588 bp) for <em>V. cholerae</em> using previously published primers. These assays demonstrated a high sensitivity, detecting as low as 20 fg DNA = 3.5 <em>V. parahaemolyticus</em> cells and 30 fg DNA = 6.9 <em>V. cholerae</em> cells. An induction of <em>Vibrio</em> VBNC cells of ≈ 6.5 Log10 cells/ml was successfully achieved within one hour from an initial 7.3 Log10 viable <em>Vibrio</em> cells/ml by treating the cells with a solution containing 0.5 or 1.0% Lutensol A03 and 0.2 M ammonium carbonate.</div><div>The results showed that the established vqPCR methods were able to detect <em>V. parahaemolyticus</em> and <em>V. cholerae</em> in up to 50% (2.6 to 4.2 Log10 cells/g) and 56% (2.8 to 5.2 Log10 cells/g) of retail samples, respectively, that were initially false-negative in culture-based tests.</div><div>The use of vqPCR assays along with culture-based tests can significantly enhance the seafood safety assessment by enabling the detection of VBNC cells of the most important foodborne <em>Vibrio</em> pathogens. In addition, the induction assay can be used for a rapid production of VBNC cells to standardize and validate such detection methods.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 11","pages":"Article 100623"},"PeriodicalIF":2.8,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145102842","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":"Harnessing Artificial Intelligence to Safeguard Food Quality and Safety","authors":"Diwakar Singh","doi":"10.1016/j.jfp.2025.100621","DOIUrl":"10.1016/j.jfp.2025.100621","url":null,"abstract":"<div><div>Artificial Intelligence (AI) is reforming the food industry, particularly in food safety and quality control, by enhancing detection, predicting shelf life, and optimizing production processes. This review explores the innovative role of AI, focusing on the integration of machine learning (ML), computer vision, and natural language processing (NLP) in food safety systems. AI is transforming food safety by enabling real-time monitoring, predictive analytics, rapid contaminant detection, and automation throughout the food supply chain. These technologies reduce human error and allow quicker responses to safety threats, ultimately preventing foodborne illnesses and improving product quality. AI also helps to predict and manage climate-induced risks, such as chemical and microbiological hazards linked to extreme weather and temperature shifts. The review outlines the integration of digital tools such as biosensors and Internet of Things (IoT) devices and examines AI’s convergence with blockchain and process analytical technologies to enhance traceability and strengthen food safety management systems. Despite its potential, the widespread adoption of AI is hindered by challenges such as data privacy concerns, workforce adaptation, and regulatory barriers, while critical gaps in digital infrastructure, data standardization, and policy support also need to be addressed to enable effective implementation. The review highlights the importance of ethical frameworks and interdisciplinary collaboration to guide responsible AI deployment. Emerging tools like neural networks and behavior-based safety assessments can boost food system resilience. The review concludes by calling for enhanced regulatory cooperation and technological investment to realize AI’s full potential in creating safer, more sustainable, and efficient food systems.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 11","pages":"Article 100621"},"PeriodicalIF":2.8,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145086335","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":"Assessing Airborne Bacteria and the Impact of Air Decontamination Systems in a Chicken Slaughterhouse.","authors":"Gesa Carstens, Uwe Roesler, Alina Kirse, Lothar Kreienbrock, Anika Friese","doi":"10.1016/j.jfp.2025.100631","DOIUrl":"https://doi.org/10.1016/j.jfp.2025.100631","url":null,"abstract":"<p><p>Microbial bioaerosols consist of airborne particles that carry microorganisms such as bacteria, viruses, and fungi. In poultry slaughterhouses, multiple stages of processing, including scalding, defeathering, and carcass washing, create manifold opportunities for bioaerosol formation and microbial dissemination. Ensuring poultry meat hygiene and preventing the spread of foodborne pathogens remain ongoing global challenges. In this study, we assessed air quality within the slaughterhouse by collecting air samples at various points, including the evisceration and processing areas. These samples were analyzed for total aerobic colony counts and the presence of specific bacterial taxa. Additionally, we evaluated the efficacy of a pre-installed air decontamination system that utilized ozonation, ultraviolet C irradiation, and ionization to reduce microbial loads in the air. Our results revealed that the bacterial concentration in both slaughterhouse areas was relatively low, with a mean concentration of 2.78 log₁₀ CFU/m³ in the evisceration area and 2.28 log₁₀ CFU/m³ in the processing area. However, the air decontamination system in the processing area did not produce a statistically significant reduction in airborne bacterial levels. Notably, there was a statistically significant increase in bacterial concentration in the processing section as the day progressed. Our study offers new insights into air quality in poultry slaughterhouses and the limitations of air decontamination systems. These findings indicate that further investigation is required to understand the reasons for the system's ineffectiveness and to explore enhanced strategies for improving its performance.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100631"},"PeriodicalIF":2.8,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145225371","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":"Prevalence and levels of Shiga toxin-producing Escherichia coli and Salmonella in California raw almond kernels from the 2021 harvest compared with data from harvests between 2001-2013.","authors":"Linda J Harris, Vanessa M Lieberman, Sheryl Long, Anne-Laure Moyne","doi":"10.1016/j.jfp.2025.100629","DOIUrl":"https://doi.org/10.1016/j.jfp.2025.100629","url":null,"abstract":"<p><p>The prevalence and levels of pathogens in foods are critical inputs for quantitative microbial risk assessment. This study aimed to determine the prevalence, levels, and distribution of Escherichia coli O157:H7, non-O157 Shiga toxin-producing (STEC), and Salmonella on raw almond kernels from the 2021 California harvest, and to compare the results with data from 2001-2013. During the 2021 harvest, 1-2 kg samples were collected at processing facilities from 601 incoming single-variety almond lots representing 15 varieties. Each lot was tested for presence of E. coli O157:H7 and STEC using 375-g subsamples and for Salmonella using 100-g subsamples. Aerobic plate count (APC) and levels of coliforms, Enterobacteriaceae, yeasts, and molds were determined for a subset of positive and negative lots. Salmonella levels in positive lots were estimated using a modified three-tube most-probable-number (MPN) method with additional 25- and 50-g subsamples processed through sample depletion. A subset of Salmonella-negative lots was also retested using multiple 100-g subsample enrichments. None of the 601 lots was positive for either E. coli O157:H7 or STEC. Salmonella was isolated from 18 lots (3.0% [95% CI, 1.8 to 4.7%]), a higher prevalence than the 9-year average from earlier surveys (0.98% [95% CI, 0.83 to 1.2%]). Estimated Salmonella levels in 2021 ranged from 0.0016 to 0.011 MPN/g (mean 0.0034 ± 0.0023 MPN/g), consistent with 2001-2013 levels (mean 0.012 ± 0.017 MPN/g; range, 0.00020-0.15 MPN/g). Whole-genome sequencing of 2021 isolates identified Salmonella enterica subspecies arizonae, diarizonae, and enterica, including nine Salmonella enterica subspecies enterica serovars. No significant differences (P > 0.05) in APC or levels of yeasts, molds, coliforms, or Enterobacteriaceae were observed between Salmonella-positive and -negative lots in 2021, consistent with findings from earlier surveys. Salmonella detection was not associated with almond variety.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100629"},"PeriodicalIF":2.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145186080","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}