Journal of food protection最新文献

{"title":"The enhancing effects of locust bean gum and xanthan gum on the digestibility of potato starch under thermal treatments","authors":"Xiaopei Hu, Yidi Zhang, Fenshu Zhang, Chunyan Wang, Qiyue Zhao, Suhong Li, Tuoping Li","doi":"10.1002/fob2.70072","DOIUrl":"https://doi.org/10.1002/fob2.70072","url":null,"abstract":"Abstract Locust bean gum (LBG) and xanthan gum (XG) played regulatory roles in the digestibility of potato starch (PS) during thermal treatments. The relative physicochemical characteristics were investigated through an in vitro digestibility test, Fourier transform infrared spectroscopy, and rapid viscosity analyzer, as well as scanning electron microscopy. PS combined with LBG and XG was heated successively under normal pressure and high pressure to obtain the AT‐PLX sample. Compared to PS, the AT‐PLX sample had a lower hydrolysis rate, larger resistant starch content, decreased viscosity, and partly covered microscopic morphology. The changes might be attributed to the network formed via hydrogen bonds between PS and LBG/XG. Besides, the fluctuation rates of breakdown and setback values (FRBD and FRSB, respectively) were proposed as novel indicators of stability under heat and retrogradation to evaluate the pasting property comprehensively and accurately. The AT‐PLX sample likely belonged to the stable soft gel with a stronger cross‐linking ability due to the lower FRSB and higher FRBD values, which also contributed to its lowest digestibility. These findings would provide an alternative and friendly strategy for the development of starch‐based soft food or material and have the potential to be utilized in nutrient delivery or special diets.","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/fob2.70072","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148305598","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":"Development and Validation of an Evaporative, Low-Flammability, and Low-Moisture Antimicrobial Liquid for Dry Cleaning and Sanitization of Food Processing Equipment","authors":"Shihyu Chuang,&nbsp;Galaxie Story,&nbsp;Lynne McLandsborough","doi":"10.1016/j.jfp.2026.100716","DOIUrl":"10.1016/j.jfp.2026.100716","url":null,"abstract":"<div><div>Environmentally persistent organisms such as <em>Salmonella</em> spp. and <em>Cronobacter</em> spp. have caused several high-profile outbreaks associated with the consumption of low-moisture foods. Sanitary operations in dry food-processing environments are challenging as excess moisture elevates the risk of microbial harborage and transfer. In this work, the evaporation kinetics of selected polar and nonpolar solvents was characterized with dynamic vapor sorption. A low-moisture, volatile antimicrobial liquid was formulated using 3% v/v water-in-cyclomethicone emulsion as the carrier for 200 mM acetic acid, which had a closed-cup flashpoint of 80 °C and a rate of bacterial-killing by greater than 7 log CFU/coupon in 10 min at 22 °C against <em>Salmonella</em> and <em>Cronobacter</em> cocktails desiccated (33% ERH) on a stainless-steel surface. Hand-cleaning validation involving inoculated-and-equilibrated milk films suggested that decontamination of the underlying substratum required prior, extensive scrubbing. Collectively, the developed system showed potential as an alternative to alcohol-based agents for dry cleaning and sanitization.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 4","pages":"Article 100716"},"PeriodicalIF":2.8,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146165684","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":"Exploring the use of Safety-Assessed Bacteriocin-Producing Enterococci as Starters for Production of Soy Yoghurt Analogues","authors":"Belay Tilahun Tadesse ,&nbsp;Jennifer C. Molloy ,&nbsp;Shuangqing Zhao ,&nbsp;Liuyan Gu ,&nbsp;Carsten Jers ,&nbsp;Ivan Mijakovic ,&nbsp;Christian Solem","doi":"10.1016/j.jfp.2026.100715","DOIUrl":"10.1016/j.jfp.2026.100715","url":null,"abstract":"<div><div>Plant-based yoghurt analogs have gained significant popularity recently. Key driving factors are lactose intolerance and the perception that plant-based foods are more sustainable than dairy alternatives. When preparing plant-based yoghurt analogs, often conventional yoghurt cultures are used, despite the fact that plant-based substrates differ significantly from milk. Enterococci are known for their broad carbohydrate utilization repertoire, and many strains are considered safe and are used as probiotics. In this study, we explored the potential of enterococci for fermenting soymilk. Out of four strains tested, <em>Enterococcus faecium</em> BT0194, <em>Enterococcus lactis</em> B0167_2, <em>E. lactis</em> BT0173_2, and <em>E. lactis</em> CS4674, three strains acidified plain soymilk to a pH below 4.7 using an initial inoculum of 10⁶ cells/ml (standard inoculum when preparing yoghurt). <em>Enterococcus</em> is renowned for producing bacteriocins; all strains harbored multiple bacteriocin genes. Thus, we investigated whether the four strains could confer a bioprotective effect, and indeed, a strong antimicrobial effect was observed against the tested pathogens. Three strains demonstrated α-galactosidase activity, which is necessary for degrading the indigestible and flatulence−inducing α-galactosides raffinose, stachyose, and verbascose, which are undesirable in soymilk. Additionally, all tested strains had the ability to degrade phytic acid, an unwanted antinutrient found in many plant-based foods, including soymilk. In conclusion, our results demonstrate that the <em>Enterococcus</em> strains tested exhibit considerable potential for use in plant-based fermentations, due to efficient acidification capacity and a capacity to degrade phytic acid in soymilk.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 4","pages":"Article 100715"},"PeriodicalIF":2.8,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146137347","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 Cross-Sectional Survey of Foodborne Pathogens in Farm-Sold Frozen Dessert in Switzerland","authors":"Silvan Tresch,&nbsp;Michael Biggel,&nbsp;Roger Stephan","doi":"10.1016/j.jfp.2026.100714","DOIUrl":"10.1016/j.jfp.2026.100714","url":null,"abstract":"<div><div>Reports in the literature indicate that ice cream has been associated with illnesses linked to several pathogens, including <em>Listeria monocytogenes</em>. Farm-produced ice cream and sorbet are commonly marketed in Switzerland, yet data on their bacteriological quality are scarce. This study assessed the prevalence of foodborne pathogens and hygiene indicator organisms in frozen dessert (ice cream and sorbet) produced and marketed by Swiss farms. Between June and September 2025, 100 samples (ice cream, <em>n</em> = 61; sorbet, <em>n</em> = 39) were collected from 48 farms across 10 cantons.</div><div>Samples were analyzed qualitatively for <em>Salmonella</em>, Shiga toxin-producing <em>Escherichia coli</em> (STEC), and <em>Listeria</em> spp., and quantitatively for <em>E. coli</em>, <em>Staphylococcus aureus</em>, and members of the <em>Bacillus cereus</em> group. Neither <em>Salmonella</em>, STEC, nor <em>L. monocytogenes</em> were detected. <em>Escherichia coli</em> and <em>S. aureus</em> counts remained below 1 log CFU/g and 2 log CFU/g, respectively. Members of the <em>B. cereus</em> group (<em>B. mosaicus</em> subsp. <em>cereus, B. mosaicus, B. mycoides, B. cereus</em> s.s., <em>B. toyonensis)</em> were identified in 15% of samples, at levels ranging from 2.00 to 3.57 log CFU/g. One isolate of <em>Bacillus mosaicus</em> subsp. <em>cereus</em> harboring the cereulide synthetase gene cluster was recovered from an almond ice cream sample (2 log CFU/g). The findings indicate an overall absence of major bacterial pathogens and low levels of indicator organisms in Swiss farm ice cream and sorbet but highlight the relevance of <em>B. cereus</em> group members as potential hazards requiring monitoring.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 4","pages":"Article 100714"},"PeriodicalIF":2.8,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146125363","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":"Serovar Diversity and Cellular State Modulate Salmonella Response to Antimicrobial Treatments","authors":"Laura Torres,&nbsp;Maria Salazar,&nbsp;Alexandra Calle","doi":"10.1016/j.jfp.2026.100709","DOIUrl":"10.1016/j.jfp.2026.100709","url":null,"abstract":"<div><div>Outbreaks, illnesses, and deaths due to <em>Salmonella</em> contamination of food remain the leading cause of foodborne diseases in the U.S. Considering the challenge that mitigating this organism poses, this study investigates factors that may be affecting <em>Salmonella</em> control in food processing environments by exploring serovar variation and cellular state (biofilms vs planktonic cells) when treated with common chemical sanitizers. Seven <em>Salmonella</em> serovars (<em>S.</em> Infantis, <em>S.</em> Enteritidis, <em>S.</em> Kentucky, <em>S.</em> Typhimurium, <em>S.</em> Newport, <em>S.</em> Heidelberg, and <em>S.</em> Dublin) were subjected to treatments with sodium hypochlorite (SH) and peracetic acid (PAA) as biofilms and planktonic cells on stainless-steel. Each serovar was treated independently with SH or PAA at two concentrations (100 and 200 ppm) for contact times of 1 and 2 min. Statistically significant differences were observed between biofilms and their planktonic counterpart across all <em>Salmonella</em> serovars (<em>p</em> &lt; 0.05), with biofilms showing lower reduction regardless of treatment compared to planktonic cells. Regarding biofilms, PAA interventions were significantly more effective (<em>p</em> &lt; 0.05), with reductions ranging from 1 to 6 Log₁₀ CFU/cm², while SH produced reductions ranging from 0.6 to 4 Log₁₀ CFU/cm². Serovar-influenced differences were observed for both sanitizers, with <em>S.</em> Kentucky and <em>S.</em> Infantis showing the highest bacterial concentrations recovered after all treatments, indicating that the disinfectants’ efficacy in reducing bacterial load was serovar-dependent (<em>p</em> &lt; 0.05). The discovery of differences in <em>Salmonella</em> serovar responses to disinfectants and the decreased efficacy of sanitizers when biofilms are present should be considered by the food industry, as it requires implementing improved sanitation protocols to reduce <em>Salmonella</em> contamination in foods.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 3","pages":"Article 100709"},"PeriodicalIF":2.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146093070","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":"Food Safety Knowledge and Behaviors of Canadians: Foodbook 2.0","authors":"Maiza Sy ,&nbsp;M. Kate Thomas ,&nbsp;Andrea Nesbitt ,&nbsp;Abhinand Thaivalappil ,&nbsp;Ian Young","doi":"10.1016/j.jfp.2026.100701","DOIUrl":"10.1016/j.jfp.2026.100701","url":null,"abstract":"<div><div>Each year in Canada, an estimated 4 million cases of foodborne illness occur which result in approximately 11,600 hospitalizations and 240 deaths. These illnesses pose significant public health and economic challenges. To address this, current information on Canadians’ food handling practices is essential to support evidence-based communication, food safety messaging, and policymaking. This study aimed to describe national consumer food handling behaviors and identify knowledge gaps related to food safety practices. Data were obtained from the Foodbook 2.0 survey, conducted by the Public Health Agency of Canada between 2023 and 2024. Weighted analysis was performed on this nationally representative dataset, with demographic disaggregation to identify high-risk groups and determine the prevalence of unsafe food handling behaviors. Men were more likely than women to refrigerate leftovers more than six hours after cooking (8.4% vs. 5.6%). About 30.0% (95%CI: 29.9–31.0) of respondents rinsed meat or poultry before cooking it “all of the time”, with 25.0% (95%CI: 24.1–26.1) of respondents “sometimes” engaging in this practice. The most common method for checking meat doneness was visual inspection (73.6%; 95%CI: 72.6–74.6). These findings highlight the continued importance of targeted food safety education, particularly focusing on proper storage, safe handling of raw meat and poultry, and the use of food thermometers. These results indicate how messaging could be tailored to demographic groups engaging in higher-risk behaviors.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 3","pages":"Article 100701"},"PeriodicalIF":2.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145989597","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":"Use of a Novel UV-C Tunnel with PAA Misting to Reduce Escherichia coli on Carrots (Daucus carota)","authors":"Sagar Pokhrel ,&nbsp;Vikas Kumar Galipothu ,&nbsp;Tricia Jenkins ,&nbsp;Londa Nwadike ,&nbsp;Manreet Bhullar","doi":"10.1016/j.jfp.2026.100705","DOIUrl":"10.1016/j.jfp.2026.100705","url":null,"abstract":"<div><div>Outbreaks of foodborne illness associated with fresh produce, especially root crops like carrots, represent an ongoing pressing need to develop effective and sustainable methods of decontamination. This study explores a novel decontamination tunnel system to reduce <em>Escherichia coli</em> on whole carrots. The tunnel used four modules of Ultraviolet-C (UV-C) light and sanitizer-spraying nozzles. The evaluations were conducted for the individual intervention as well as combinations of UV-C (254 nm) and Peracetic Acid (PAA) (80 ppm). Based on a randomized controlled trial, four treatment groups were selected: control, treatment with UV-C only, treatment with 80 ppm PAA only, and treatment with combined UV-C and PAA. The test was conducted in three independent trials, with nine replicates per group (<em>n</em> = 9 total). The reductions in microbial loads were expressed as log CFU/g values. Notably, the UV-C combined with PAA treatment produced the greatest mean reduction of 2.83 ± 0.10 log CFU/g, significantly higher than either treated with PAA alone (2.38 ± 0.06 log CFU/g) or UV-C alone (1.49 ± 0.16 log CFU/g) at a <em>p</em> value &lt; 0.0001. The combination of PAA and UV-C light exhibited a complementary effect, meaning the oxidative effect of PAA improved the surface penetration of UV-C, overcoming the limited effectiveness of UV-C in irregular surfaces. This approach has an improved decontamination efficacy on root vegetable surfaces like carrots, which have a rough surface with minute crevices and are difficult to decontaminate through a single treatment. This new tunnel-based technology, combining UV and sanitizer applications, has great potential as an additional second-line strategy to traditional sanitization techniques. Its applications, in addition to enhanced microbial safety of fresh produce and vegetables, also help to decrease the use of chemicals and offer an effective alternative antimicrobial treatment option for organic growers.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 3","pages":"Article 100705"},"PeriodicalIF":2.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146040890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of Three Different Sesame ELISA Methods for the Detection and Quantitation of Sesame in Foods","authors":"Chung Y. Cho,&nbsp;Rakhi Panda,&nbsp;Prasad Rallabhandi","doi":"10.1016/j.jfp.2026.100710","DOIUrl":"10.1016/j.jfp.2026.100710","url":null,"abstract":"<div><div>Sesame was recently designated as the 9th major food allergen regulated in the US by the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act of 2021. FDA currently utilizes enzyme-linked immunosorbent assay (ELISA) methods to detect and quantify allergens in foods. In this study, we evaluated commercially available sesame ELISA kits for their suitability in the detection of sesame in various foods. ELISA kits were obtained from Morinaga Institute of Biological Science Inc., (MIoBS; Sesame ELISA Kit II), R-Biopharm® (RIDASCREEN® FAST Sesame), and Neogen® (Veratox® Sesame Allergen Quantitative Test Kit) and employed to analyze three sesame-spiked/incurred model foods (spice mix, hummus, and baked muffin) by three different analysts. Hummus was analyzed on Day 1 and Day 7 after its preparation to evaluate robustness in response to storage at 4 °C. MIoBS and RIDASCREEN Sesame ELISA kits demonstrated an intermediate precision between 1.8 and 27% and 13–27%, respectively, in all matrices, while the Veratox kit intermediate precision ranged from 3.1 to 14% for baked muffin and spice mix; but, failed to detect sesame in hummus samples due to a higher LoQ value. The RIDACREEN assay overestimated sesame content in all tested matrix samples with average recoveries ranging from 130 to 220%. The MIoBS Sesame ELISA kit demonstrated average recoveries ranging between 110 and 130% for the baked muffin and 110–170% for hummus, with reduced recovery between 41 and 51% in spice mix. The Veratox Sesame ELISA demonstrated high sesame recoveries up to 440% in baked muffin and 350% in spice mix. These results show that the immunochemical detection of sesame could vary based on differences in the ELISA kit platform, matrix, and allergen concentrations.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 3","pages":"Article 100710"},"PeriodicalIF":2.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146097098","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":"Produce Safety Rule Supplemental Training and Grower Learning Impact: Experimental Evidence from Latin America","authors":"Eric Sarpong Owusu ,&nbsp;Clare Narrod ,&nbsp;Ana Marisa Cordero ,&nbsp;Noemí Zúñiga Thimeos","doi":"10.1016/j.jfp.2026.100697","DOIUrl":"10.1016/j.jfp.2026.100697","url":null,"abstract":"<div><div>The Produce Safety Rule (PSR), implemented under the Food Safety Modernization Act (FSMA), mandates science-based training for produce growers to strengthen food safety practices. Recognizing limitations of standard training for international audiences, particularly in Latin America, a supplemental training package was developed to better support international compliance efforts. Yet limited evidence exists on the effectiveness of such interventions. This study evaluates the impact of supplemental training materials, comprising web-based videos, infographics, and memes, using a randomized controlled trial in Mexico, Chile, and Costa Rica. The experiment included 298 growers (149 owners/managers and 149 supervisors) who were randomly assigned to treatment or control groups, and learning outcomes were assessed with pre- and post-training knowledge tests separately for each group. Results show that supplemental training improved knowledge scores by approximately 8% points (pp) for owners/managers and 7 pp for supervisors, with larger effects among compliers (11 pp and 8 pp, respectively). These findings demonstrate the potential of tailored interventions to enhance the effectiveness of FDA-recognized PSR grower training for international audiences. Strengthening grower knowledge at this stage of the compliance pathway supports broader food safety capacity-building and underscores the global relevance of FSMA implementation.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 3","pages":"Article 100697"},"PeriodicalIF":2.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146028786","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":"Impact of Wiping Materials on the Elimination from Surfaces of Dry Surface Biofilm of Bacteria of Food Safety Concern","authors":"Rebecca Wesgate,&nbsp;Jean-Yves Maillard","doi":"10.1016/j.jfp.2026.100700","DOIUrl":"10.1016/j.jfp.2026.100700","url":null,"abstract":"<div><div><em>Salmonella</em> spp. and <em>Listeria monocytogenes</em> are common foodborne pathogens that easily contaminate food preparation surfaces. <em>Salmonella</em>’s ability to form dry surface biofilms (DSBs) likely exacerbates surface persistence, making effective removal from food contact surfaces essential. This study is the first to evaluate the efficacy of food contact surface sanitizers against artificial <em>L. monocytogenes</em> DSBs, with comparisons to hydrated biofilms and dried planktonic cells. We hypothesized that the effectiveness of no-rinse, quaternary ammonium compound (QAC)-based sanitizers depends on both the wiping material used and the bacterial strain present.</div><div>Two preformulated no-rinse QAC sanitizers and one QAC spray were tested with six commercial wiping materials against three dried planktonic <em>Salmonella</em> spp. and one <em>L. monocytogenes</em>, as well as their DSBs, on stainless steel surfaces. Dried planktonic cells were more easily eliminated than DSBs, achieving approximately 4 log₁₀ versus 2 log₁₀ reductions, respectively. Although no-rinse QAC sanitizers are designed to reduce bacterial levels to acceptable limits, formulation constraints may limit their cleaning efficacy, particularly against DSBs in the presence of organic matter.</div><div>Preformulated QAC wipes were less effective than spraying the sanitizer followed by wiping. Wiping material type significantly influenced efficacy: paper towels significantly outperformed cloths, though performance varied among brands, and one sponge was the most effective overall.</div><div>This study underscores the need to carefully select wiping materials and no-rinse food contact surface sanitizers to eliminate <em>Salmonella</em> and <em>Listeria</em> DSBs, ensuring effective sanitation practices in foodservice settings.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 3","pages":"Article 100700"},"PeriodicalIF":2.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145989538","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}