Journal of food protection最新文献

{"title":"Treatment of alfalfa seeds with food-grade organic acid mixtures reduces loads of pathogenic Escherichia coli O157:H7 and Salmonella Typhimurium on sprouts without reducing germination percentage or sprout mass.","authors":"David F Bridges, Alexander R Hendricks, Nicholas J Colella, W Scott Compel, Maeli Melotto","doi":"10.1016/j.jfp.2025.100513","DOIUrl":"https://doi.org/10.1016/j.jfp.2025.100513","url":null,"abstract":"<p><p>Sprouts are regarded as premier health foods due to their high content of vitamins and minerals. Unfortunately, numerous outbreaks of foodborne illness have been linked to raw sprouts due to their capacity to harbor bacterial pathogens combined with growing conditions favoring microbial growth. One commonly utilized practice to reduce microbial hazards on fresh sprouts is treatment of seeds with 20,000 ppm sodium hypochlorite (NaClO) or calcium hypochlorite (Ca(ClO)₂). However, these traditional chlorine-based treatments have a limited capacity to reduce the population growth of pathogens during sprout development and might affect the safety of workers and health of consumers; thus, alternative treatments are needed. Promising alternatives to chlorine-based sanitizers are organic acids. We have investigated the capacity of a novel matrices comprised of organic acids (OAM), consisting of a unique mixtures of zinc acetate (Zn(CH₃CO₂)₂), citric acid (HOC(CH₂CO₂H)₂), malic acid (HO₂CCHCH₂CO₂H), and lactic acid (C₃H₆O₃) to reduce loads of human pathogenic bacteria Escherichia coli O157:H7 and Salmonella Typhimurium inoculated on alfalfa sprouts (∼6 log CFU/ml). Seed treatment with OAM formulations prior to germination resulted in approximately 100-fold reductions and were superior to treatment with solutions containing only the base organic acid ingredients of the OAMs, but not as significant as the 20,000 ppm NaClO treatments which consistently reduced pathogen loads over 1000-fold. However, all OAM treatments resulted in significantly increased germination percentages (89.0-95.3%) compared to 20,000 ppm NaClO treatments (85%). Fresh sprout weight measured after 5 days for 3 of the 4 tested OAMs (100 sprout batches; 2.31-2.62 g) were also significantly higher than fresh weights after NaClO treatment (∼2.0 g). Our results indicate a promising step towards implementing treatments that decrease sickness risks from consuming fresh sprouts without compromising production yield.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100513"},"PeriodicalIF":2.1,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143999572","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":"Staphylococcus aureus burden in frozen, pre-cooked tuna loins and growth behavior during typical and \"worst-case\" processing conditions.","authors":"John DeBeer, Javier Colley, William Cole, Alexandra Oliveira, Joy Waite-Cusic, William Soto, Yadwinder S Rana","doi":"10.1016/j.jfp.2025.100539","DOIUrl":"https://doi.org/10.1016/j.jfp.2025.100539","url":null,"abstract":"<p><p>FDA's Seafood HACCP Guidance (SHG) recommends a cumulative exposure time limit of 3 h if product temperature exceeds 21.1°C (70°F) to minimize the growth of Staphylococcus aureus (SA) and prevent staphylococcal enterotoxin (SE) production. This time limit is insufficient to practically accomplish post-thawing activities (e.g., packing, brining, sealing, retort staging, and time for the center of the can to reach the critical temperature of 50°C (122°F)). The documented evidence supporting the establishment of this exposure time recommendation is minimal and mostly irrelevant to tuna. The goal of this study was to provide \"real world\" and \"worst-case\" industrial data to support the development of an accurate maximum cumulative exposure time for tuna processing facilities. A total of 48,933 certificates of analysis (COAs) were compiled and reviewed to determine SA detection frequency (2.14%) and estimate quantitative microbial burden. Review of quantitative results indicates the need for careful review and communication with suppliers to correct for dilution factors in analytical methods. SA levels were closely monitored during typical processing conditions on nine production days which demonstrated consistent control of SA populations (< 2 log CFU/g increase) between thawing and retort staging. The processing system was challenged on three production days to create \"worst-case\" processing conditions where open or sealed cans were packed and held for up to 5 h in the retort staging area at 26°C (78.8°F). Extended holding times of tuna in open cans led to significant increases in SA populations which confirmed the predicted SE production risk for products with high oxygen availability used to develop the SHG guidance. However, extended holding times in sealed cans demonstrated significantly reduced SA growth. This collective and contextual data analysis supports the relaxation of the maximum cumulative exposure time beyond the 3 h recommendation in the SHG.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100539"},"PeriodicalIF":2.1,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144015200","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":"Growers’ Adoption of USDA GAP, Other Harmonized GAP & Group Produce Audits: Drivers, Constraints, and Fostering Improved Implementation","authors":"Jelili Adegboyega Adebiyi ,&nbsp;Leslie D. Bourquin","doi":"10.1016/j.jfp.2025.100530","DOIUrl":"10.1016/j.jfp.2025.100530","url":null,"abstract":"<div><div>The USDA, with produce sector stakeholders, developed voluntary fee-for-service food safety audit schemes- USDA GAP&amp;GHP, USDA Harmonized GAP (HGAP), USDA HGAP Plus+, and USDA GroupGAP- to help growers verify compliance with Good Agricultural Practices (GAPs). Aligned with produce safety regulatory requirements and designed to vary in scope and complexity, the schemes aim to meet diverse grower and buyer needs. For unclear reasons, growers’ adoption of USDA GAP audit schemes remains low relative to private standards. So, using data from growers (<em>n</em> = 208 surveyed) and service providers (<em>n</em> = 55 surveyed, 7 interviewed), we explored factors influencing growers’ implementation of USDA GAP programs. Buyers’ requests and food safety requirements were key drivers of adoption. However, many growers cited a lack of buyers’ demand for USDA GAP schemes, a key barrier to broader adoption. Small- and medium-scale growers also face technical and financial challenges inhibiting adoption, which could be addressed by government, private sector, and nonprofit stakeholders. Implementing USDA GAPs must be profitable for small growers, highlighting the need to align adoption efforts with USDA’s broader strategy to connect them to profitable markets. Negative audit experiences and concerns about nonconformities escalating to the FDA deter adoption. Enhancing outreach, education, and trust through Cooperative Extension and regional networks is crucial for improved understanding, acceptance, and adoption of USDA GAP schemes. The findings call for coordinated multi-stakeholder efforts to address the economic, informational, and perceptual barriers through targeted, multipronged interventions.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 7","pages":"Article 100530"},"PeriodicalIF":2.1,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144028372","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":"Suppressed Production of Aflatoxin B1 by Aspergillus flavus and Aspergillus parasiticus on California In-hull Almonds and Hull Fragments","authors":"Barbara Szonyi ,&nbsp;Guangwei Huang ,&nbsp;Tim Birmingham ,&nbsp;Dawit Gizachew","doi":"10.1016/j.jfp.2025.100531","DOIUrl":"10.1016/j.jfp.2025.100531","url":null,"abstract":"<div><div>Almond hulls are economically important by-products marketed as dairy cattle feed in California. This study investigated the ability of <em>Aspergillus flavus</em> and <em>Aspergillus parasiticus</em> to grow and produce aflatoxins on almond hulls. In-hull almond kernels and hull fragments were incubated at 0.92–0.98 a_w and 20–35 °C for 20 days. There was no growth and aflatoxin production at 0.92 a_w by either fungus. Both <em>A. flavus</em> and <em>A. parasiticus</em> were able to grow at 0.95–0.98 a_w and 20–35 °C on almond hulls. While <em>Aspergillus flavus</em> grew well on the in-hull almonds at 0.95–0.98 a_w and 27–35 °C, it did not produce any aflatoxins under any of the study conditions. In contrast, <em>A. parasiticus</em> produced aflatoxins B₁, G₁, B₂_, and G₂. On the in-hull kernels, <em>A. parasiticus</em> synthesized the highest levels of total aflatoxins (&gt;100 µg/kg) at 27 °C and 0.95–0.98 a_w. On the hull fragments, 20 °C and 0.95 a_w were the ideal conditions for aflatoxin production, where the average total aflatoxin production was 35 µg/kg. The predominant aflatoxin synthesized by <em>A. parasiticus</em> was AFG₁, accounting for up to 100% of the total aflatoxin produced on the hulls, which highlights the need to measure and report total aflatoxins (rather than AFB₁ only) for almond hulls. Further studies are needed to determine the factors that limit AFB₁ synthesis by <em>A. flavus</em> and <em>A. parasiticus</em> on almond hulls. Also, the types of phenolic acids present in California almond hulls need to be identified.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 7","pages":"Article 100531"},"PeriodicalIF":2.1,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144064027","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":"Salmonella in Swiss and Imported Retail Chicken Meat – A Cross-Sectional Study","authors":"Karen Barmettler ,&nbsp;Lucien Kelbert ,&nbsp;Jule Anna Horlbog ,&nbsp;Nicole Cernela ,&nbsp;Michael Biggel ,&nbsp;Roger Stephan","doi":"10.1016/j.jfp.2025.100532","DOIUrl":"10.1016/j.jfp.2025.100532","url":null,"abstract":"<div><div>Non-typhoidal <em>Salmonella enterica</em> (NTS) are significant foodborne pathogens responsible for many cases of enterocolitis worldwide, with the increasing threat of antimicrobial resistance (AMR) posing a growing public health concern. <em>Salmonella</em> Infantis has emerged as a predominant multidrug-resistant (MDR) serotype, particularly in poultry. This study investigated the <em>Salmonella</em> prevalence in 200 chicken meat samples from Swiss retail stores. Six (3%) samples tested positive; all were imported, and the isolates were all identified as <em>S.</em> Infantis. Whole genome sequencing confirmed the presence of the pESI (plasmid of emerging <em>S.</em> Infantis) megaplasmid, which is associated with enhanced persistence, biofilm formation, and multidrug resistance. Statistical analysis revealed a significant correlation between <em>Salmonella</em> prevalence and imported, unlabeled products. These findings highlight the effectiveness of Swiss control measures in the poultry production but underscore the importance of maintaining consumer awareness to mitigate <em>Salmonella</em> transmission and MDR risks.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 7","pages":"Article 100532"},"PeriodicalIF":2.1,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144013661","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":"Testing Program Critical Control Points (TP-CCP): Characterizing and Optimizing Decision-making Power in Food Safety Testing","authors":"Joelle Mosso ,&nbsp;Gustavo A. Reyes ,&nbsp;Barbara Kowalcyk ,&nbsp;De Ann Davis","doi":"10.1016/j.jfp.2025.100528","DOIUrl":"10.1016/j.jfp.2025.100528","url":null,"abstract":"<div><div>Foodborne illness affects 48 million people annually in the U.S., resulting in 128,000 hospitalizations and 3,000 deaths, and an estimated economic burden of $17.6 billion. To address this important public health issue, ongoing industry efforts have been undertaken to promote a proactive food safety culture that focuses on prevention-based approaches to food safety. In the 1960s, Good Manufacturing Processes (GMPs) and Hazard Analysis and Critical Control Points (HACCP) were introduced to provide a systematic process to identify and mitigate physical, chemical, and biological risks, and quickly became standard components of a comprehensive quality and food safety program. In 2011, the Food Safety Modernization Act (FSMA) introduced Hazard Analysis and Risk-Based Preventive Controls (HARPC), an expansion of HACCP to products regulated by the United States Food and Drug Administration. This article proposes a complementary program using the HACCP/HARPC construct for the systematic characterization and assessment of analytical tools used in monitoring critical steps in food processes. The Testing Program Critical Control Point (TP-CCP) framework extends the comprehensive HACCP/HARPC model to microbiological monitoring programs (e.g., sampling, testing methodology) to define the theoretical operating limits and realized performance of testing systems. TP-CCP identifies risk mitigation opportunities, supports broad prevention-based control efforts, and establishes a missing feedback loop for continuous improvement in food safety. The proposed TP-CCP ensures a robust network that the food industry can use to obtain a more efficient and reliable testing system to advance public health.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 7","pages":"Article 100528"},"PeriodicalIF":2.1,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947213","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":"Assessment of training barriers among underserved Virginia value-added food producers: a proposed structure for improving parity in food safety educational interventions.","authors":"Katheryn Parraga, Liv Huselton, Mohamed Salem, Xinlei Zhang, Tiffany Drape, Chyer Kim, Alexis M Hamilton","doi":"10.1016/j.jfp.2025.100527","DOIUrl":"https://doi.org/10.1016/j.jfp.2025.100527","url":null,"abstract":"<p><p>Food manufacturing businesses, regardless of size, must comply with appropriate food safety education requirements, but guidance on effectively training small, minority-owned producers is lacking in key areas, such as preferred formats and knowledge of current perceived barriers to compliance. This study aimed to understand the greatest barriers to knowledge gain and behavior change for underserved value-added food producers in Virginia. An anonymous 10-question survey was administered to Virginia food producers through various channels, including email links, flyers, electronic tablets, or physical copies provided in person. The survey queried demographic information about the producer, factors that inhibited their learning, and suggestions for improved education and outreach. Responses (n=124) were analyzed using descriptive statistics and logistic regression in RStudio version 4.2.3. The results indicated that many producers identify location as the primary barrier to attending and learning about food safety, followed by the frequency of available training events. Additionally, the three preferred learning tools for producers were factsheets, interactive sessions with trainers and/or materials, and prerecorded videos. While there is no single method to meet all the needs related to food safety training for small producers, it is crucial for Cooperative Extension to consider these factors when planning food safety training and workshops to ensure broader outreach to more producers to achieve parity in food safety education.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100527"},"PeriodicalIF":2.1,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144004662","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":"A Proposed Framework for Ranking and Prioritizing Food Safety Risks in Low Resource Settings Using Foodborne Disease Burden Metrics: A Case Study in Ethiopia.","authors":"Barbara Kowalcyk, Leon Gorris, Janet Buffer, Kathryn Stolte-Carroll, Bashiru C Bakin, Allison Howell, Desalegne Degefaw, Binyam Moges, Kara Morgan, Laura Binkley, Getnet Yimer, Arie H Havelaar","doi":"10.1016/j.jfp.2025.100525","DOIUrl":"https://doi.org/10.1016/j.jfp.2025.100525","url":null,"abstract":"<p><p>Risk-based food safety systems are recognized as the best way to address food safety in an effective and efficient manner. Central to risk-based food safety systems is an assessment, ranking, and prioritization of risks associated with foodborne hazards that informs objective, evidence-based decisions on risk mitigation in a systematic and transparent manner. While the importance of such approaches is well recognized, many governments struggle with where to begin. We adapted and implemented a framework for risk-based decision-making in low resource settings using Ethiopia as an example, engaging Ethiopian stakeholders in a multi-phase process to identify food safety priorities. First, stakeholder representatives were engaged to define statements of concern and purpose; identify foodborne hazards of public health relevance in Ethiopia; and select appropriate risk metrics for risk ranking and prioritization. Second, estimates for each risk metric were calculated for selected foodborne hazards using World Health Organization (WHO) data and expert elicitation. Third, stakeholder representatives were engaged in ranking the hazards as High, Medium, or Low risk; notably, mortality was the preferred risk metric in decision-making. Fourth, attribution estimates to food groups were developed for hazards ranked as High risk using expert elicitation to supplement WHO data. Lastly, stakeholder representatives were engaged in a risk prioritization exercise that identified key control points in four food supply chains and quantified their impact on risk through mitigation of hazards or prevention of contamination. Our proposed framework provides a systematic, evidence-based and adaptable method for prioritizing allocation of public sector resources. The process can generate the evidence needed to strengthen regulatory systems and support efficient implementation of national-level food safety strategies that span from farm to fork to improve public health.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100525"},"PeriodicalIF":2.1,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143995926","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":"Cancer Burden from Dietary Exposure to Inorganic Arsenic in the United States: Risk Assessment and Policy Implications.","authors":"Rubait Rahman, Felicia Wu","doi":"10.1016/j.jfp.2025.100520","DOIUrl":"https://doi.org/10.1016/j.jfp.2025.100520","url":null,"abstract":"<p><p>Arsenic is a naturally occurring metalloid that is widely distributed in the earth's crust. Arsenic contamination can occur in various food products due to natural sources or anthropogenic activities. While the toxicity of arsenic at high doses has been understood for millennia, chronic exposure to inorganic arsenic can increase the risk of several forms of cancers. Regulatory standards for arsenic exist for some foods. However, considering the associated health risks, a comprehensive regulatory framework covering all food types remains missing in the United States. A risk assessment of foodborne arsenic would aid in further policy considerations for food safety standards. Our study assesses arsenic-induced cancer risk in the American population from consumption of different food products. We estimate that there are 1519 to 10123, 1638 to 10921, and 1793 to 11957 additional bladder, lung, and skin cancer cases, respectively, in the US every year that are associated with inorganic arsenic exposure from the consumption of eleven common foods. Our estimates suggest that arsenic in food poses increased cancer risk. The goal is to provide estimates that policymakers can use when developing evidence-based and product-specific standards for arsenic and to assess the benefits of reducing foodborne arsenic exposures.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100520"},"PeriodicalIF":2.1,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143983095","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":"Effectiveness of Chlorine Against Tulane Virus, A Human Norovirus Surrogate, and Escherichia coli in Preharvest Agricultural Water","authors":"Ashlyn Lake ,&nbsp;Nuradeen Garba Yusuf ,&nbsp;Mya Maybank ,&nbsp;Sarah Johnson ,&nbsp;Christopher K. Mutch ,&nbsp;Alexander P. Mueck ,&nbsp;Simon S. Riley ,&nbsp;Arie H. Havelaar ,&nbsp;Naim Montazeri","doi":"10.1016/j.jfp.2025.100524","DOIUrl":"10.1016/j.jfp.2025.100524","url":null,"abstract":"<div><div>The use of fecally polluted water increases the risk of crop contamination with human norovirus (HuNoV) and its transmission to humans, particularly through ready-to-eat foods such as fresh produce. Preventing such exposure at preharvest stages is critical to ensure food safety throughout the supply chain. Despite HuNoV being the leading cause of foodborne illnesses in the United States, effective mitigating strategies in preharvest agricultural water remain underdeveloped. This research evaluated the effectiveness of calcium hypochlorite, a commercially available sanitizer to inactivate the Tulane virus, a surrogate for HuNoV, and <em>Escherichia coli</em> TVS 353 in preharvest agricultural waters. Water samples from two Florida farms were collected and inoculated with each microbial type, then treated with different free chlorine dosages (2, 4, 10, 15, 20, 30, and 40 ppm) for 5 and 10 min. The treatments were conducted at 12 °C to reflect colder months in Florida, aligning with the temperature specification outlined in the EPA/FDA protocol. Microbial counts were performed using plaque assay for Tulane virus and plate counts for <em>E. coli</em>. Since increasing the contact time from 5 to 10 min did not significantly enhance microbial inactivation rates (<em>p</em> &gt; 0.05), kinetic models were fit to inactivation data for the 5-min contact time. The log₁₀-logistic model predicted that achieving the EPA/FDA 3-log₁₀ microbial reduction criteria in the agricultural water samples required treatment with free chlorine ranging between 0.6 and 0.9 ppm for <em>E. coli</em> and 9.6–23 ppm for Tulane virus. Compared to <em>E. coli</em>, Tulane virus was more resistant to inactivation with higher variability in reduction rates between the two agricultural water samples (<em>p</em> &lt; 0.001). The necessity for elevated doses needed to inactivate viruses demands additional investigation, emphasizing the importance of implementing risk-based, environmentally safe treatments for agricultural water.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 6","pages":"Article 100524"},"PeriodicalIF":2.1,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143928776","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}