Journal of food protection最新文献

{"title":"Fostering Food Safety Culture in Restaurants in the United Arab Emirates (UAE): Leadership Impact on Food Handlers’ Commitment and Compliance","authors":"Sadi Taha ,&nbsp;Tareq M. Osaili ,&nbsp;Christopher J. Griffith ,&nbsp;Arif Fadhel ,&nbsp;Richard Holley ,&nbsp;Richard Sprenger ,&nbsp;Ahmad Albloush ,&nbsp;Mohamed Nasaj ,&nbsp;Hiba Hilal","doi":"10.1016/j.jfp.2025.100523","DOIUrl":"10.1016/j.jfp.2025.100523","url":null,"abstract":"<div><div>The frequency of foodborne illnesses remains high in most countries and is influenced, among other factors, by the hygienic practices of food handlers. It is now widely recognized that food handlers’ behaviors are often determined by the food safety culture of the businesses in which they work. Proposed models of food safety culture consistently identify food safety leadership as a factor integral to success. Leadership styles vary and can influence the level of commitment to food safety shown by both the business and its employees and particularly by food handlers. To improve food safety performance, this study was designed to: (i) evaluate the level of commitment among food handlers within restaurant environments in Dubai/United Arab Emirates (UAE) and (ii) to investigate the impact of two leadership styles on the food handlers’ commitment to food hygiene behavior using structural equation modeling (SEM). A cross-sectional study was undertaken using a validated questionnaire to collect data from 712 food handlers in 70 restaurants, which was analyzed. Food handlers expressed a high commitment to food safety (75.3%), and a desire to implement good hygiene behaviors (80.8%). After applying SEM and factor analyses, food handlers’ responses showed that they had a very positive perception of transformational leadership styles (80.3%) and to a slightly lesser extent transactional style (70%). These perceptions of leadership behaviors positively influenced their commitment to food safety and acceptable hygiene practices (<em>p</em> &lt; 0.05). These findings will assist food services management in developing a leadership style capable of generating a positive food safety culture firmly based on employee commitment to continuously improve food hygiene behaviors and compliance.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 7","pages":"Article 100523"},"PeriodicalIF":2.1,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143942401","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":"Decoding Consumer-Perceived Risks in China’s C-end Online Purchasing Pre-made Dishes: A Quality Safety Risk Identification Model Based on Grounded Theory","authors":"Cui Li ,&nbsp;Guoping Chen ,&nbsp;Feng Li ,&nbsp;Guosen Miao ,&nbsp;Yue Wu","doi":"10.1016/j.jfp.2025.100522","DOIUrl":"10.1016/j.jfp.2025.100522","url":null,"abstract":"<div><div>The COVID-19 pandemic has driven a significant shift in Chinese society from restaurant ’takeaway’ to contactless online purchases of pre-made dishes, raising concerns about their quality safety. This study aims to identify the quality safety risk factors of pre-made dishes purchased online and construct a comprehensive risk identification framework. Using Python, textual data from consumer reviews of the top 50 pre-made dishes on four major e-commerce platforms (Taobao, JD.com, Hema, and Pinduoduo) were analyzed with grounded theory. A model for identifying quality safety risk factors for C-end online shopping for pre-made dishes in China was constructed using grounded theory. Results revealed five core categories of risks: production and processing, e-commerce sales, storage and transportation, consumption, and recycling, encompassing fifteen main and thirty-five initial categories. This study provides a systematic framework to guide government agencies and industry stakeholders in developing risk assessment indicators and formulating safety standards for pre-made dishes.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 6","pages":"Article 100522"},"PeriodicalIF":2.1,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143912049","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":"Influence of On-farm Pesticide Practices and Processing Methods on Pesticide Residue Levels in Potato Tubers (Solanum tuberosum L.) in Nyandarua County, Kenya","authors":"Millicent Kanario,&nbsp;Joseph Wafula Matofari,&nbsp;John Masani Nduko","doi":"10.1016/j.jfp.2025.100521","DOIUrl":"10.1016/j.jfp.2025.100521","url":null,"abstract":"<div><div>In Kenya, the extensive use of agrochemicals in potato farming raises concerns about pesticide residues in potato tubers and products. This study aimed to document the pesticide application practices of potato farmers in Nyandarua County, Kenya and evaluate the effect of the practices on pesticide residue levels in raw potato tubers. Also, the study evaluated the effect of various heat processing methods on the pesticide residue levels in potatoes. A cross-sectional survey using semi-structured questionnaires was conducted on 275 randomly selected farmers. Alongside, raw <em>Shangi</em> potato variety samples (<em>n</em> = 16) from respective farmers were analyzed for some of the most commonly used pesticide residues using LC-MS/MS and GC–MS/MS. The study found that 98.8% of farmers use synthetic pesticides, with 96.4% using fungicides, 68.2% insecticides, and 28.7% herbicides. Common fungicides contained mancozeb, metalaxyl, and cymoxanil as the main active ingredients. Insecticides contained α-cypermethrin and imidacloprid, while herbicides had glyphosate and 2,4-D as the main active ingredients. These chemicals were used either alone or in mixtures. Only 11.85% of farmers adhered to the recommended manufacturer’s application rates, with the majority relying on advice from agrochemical retailers (74.63%) or other farmers (13.32%). The frequent mixing of pesticides and weekly applications were also common practices. Residue analysis revealed that adherence to the manufacturer’s instructions resulted in lower residue levels. Mixing pesticides and frequent applications led to higher residues, particularly for fungicides containing azoxystrobin. Longer preharvest intervals generally reduced residue levels. Most of the pesticide residues were below the EU and Codex Maximum Residue Limits (MRLs) in potatoes, however, the banned insecticides containing chlorpyrifos and fenitrothion were found at levels exceeding the EU and Codex MRLs of 0.01 mg/kg. Processing methods such as frying, baking, boiling, and steaming significantly reduced pesticide residues, below the Codex MRLs. Frying and boiling were particularly effective for most pesticides. However, baking, roasting, and frying were not effective in reducing chlorpyrifos and fenitrothion below EU and Codex MRLs. The findings highlight the need for farmer education on proper pesticide use and adherence to recommended practices to minimize residue levels and ensure food safety.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 7","pages":"Article 100521"},"PeriodicalIF":2.1,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144022099","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":"An International Outbreak Investigation of Salmonella Enteritidis Infections in the United States and Canada Linked to Peaches – 2020","authors":"Asma Madad ,&nbsp;Michael Vasser ,&nbsp;Stelios Viazis ,&nbsp;Karen P. Neil ,&nbsp;Margaret Kirchner ,&nbsp;Tyann Blessington ,&nbsp;Arthur Pightling ,&nbsp;David T. Ingram ,&nbsp;Laura Grunenfelder ,&nbsp;Stephen Hughes ,&nbsp;Rebecca L. Bell ,&nbsp;Hua Wang ,&nbsp;Brittany Nork ,&nbsp;Estefania Fernandez ,&nbsp;Kevin Gerrity ,&nbsp;Evelyn Ladines ,&nbsp;Kelley Hise ,&nbsp;Omar Hummadi ,&nbsp;Amber Barnes ,&nbsp;Krista Grant ,&nbsp;Christina K. Carstens","doi":"10.1016/j.jfp.2025.100519","DOIUrl":"10.1016/j.jfp.2025.100519","url":null,"abstract":"<div><div>During August–October 2020, United States federal, state, and Canadian partners investigated an outbreak of <em>Salmonella</em> Enteritidis infections, in the U.S. and Canada, linked to fresh, whole peaches packed and supplied by a grower and packer with multiple orchards (Farm A). In the U.S., a total of 101 ill people and 28 hospitalizations were reported in 17 states, while in Canada, 57 ill people and 12 hospitalizations were reported in two Canadian provinces. The U.S. traceback investigation included 14 points of service (POS), representing 18 illnesses in eight states. Multiple distributors, packinghouses, and orchards supplied bagged and loose peaches during the timeframe of interest to identified POS, with peaches and packinghouses linked to Farm A being the primary source. Orchards of interest were identified for peach fruit, orchard tree leaf, and soil drag swab sample collection using traceback and geospatial analysis. Geospatial analyses showed that several orchards were in proximity to animal operations. While none of the <em>Salmonella</em> isolates recovered matched the outbreak strain<em>, Salmonella</em> Alachua was recovered from peaches and leaf samples, and <em>Salmonella</em> Montevideo was recovered from orchard tree leaves. Whole genome sequencing indicated that these <em>Salmonella</em> isolates were closely related to historical poultry and cattle isolates. Farm A voluntarily recalled loose peaches sold from June 1 to August 3, 2020, and bagged Brand A conventional and organic peaches sold from June 1 to August 19, 2020. Recalled products were likely distributed to at least 14 different countries. Findings suggest that adjacent animal operations may be a potential contributing factor to <em>Salmonella</em> contamination of peaches, with windborne or fugitive dust as a possible route. The findings from this first reported international outbreak of <em>Salmonella</em> linked to peaches grown in the U.S. highlight the importance of grower awareness of adjacent land use.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 6","pages":"Article 100519"},"PeriodicalIF":2.1,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143932161","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":"Nanoencapsulation of Curcumin and Quercetin in Zein-chitosan Shells for Enhanced Broad-spectrum Antimicrobial Efficacy and Shelf-life Extension of Strawberries","authors":"Angela Parry-Hanson Kunadu ,&nbsp;Yashwanth Arcot ,&nbsp;Luis Cisneros-Zevallos ,&nbsp;Javad Barouei ,&nbsp;M.E.S. Akbulut ,&nbsp;T. Matthew Taylor","doi":"10.1016/j.jfp.2025.100517","DOIUrl":"10.1016/j.jfp.2025.100517","url":null,"abstract":"<div><div>Strawberries face significant postharvest microbial spoilage risks due to high water and sugar content as well as low organic acid contents in their flesh. The study aimed to develop and characterize a novel strategy to delay microbiological spoilage in strawberries using single and coencapsulation of curcumin (Cm) and quercetin (Q), creating stable nanoencapsulates specifically designed to target mold spores, vegetative fungi, and bacteria, with potential applications for both foodservice and consumer use.</div><div>Using a layer-by-layer antisolvent method, nanoencapsulates of Cm and Q were synthesized, characterized, and assayed against both human and plant pathogenic bacteria and fungi <em>in vitro</em> and <em>in situ.</em> The nanoencapsulates formed stable, spherical emulsion droplets with monodisperse size distribution, high specific surface area, and moderately electro-positive ζ-potentials. Encapsulation efficiencies were 56% (Cm), 65% (Q), and 46.05 ± 4.78% (Cm) and 53.68 ± 4.83% (Q) for CmQ. The nanoencapsulated compounds exhibited strong antimicrobial activity against <em>Pseudomonas aeruginosa</em>, <em>Listeria monocytogenes</em>, <em>Salmonella</em> Montevideo, <em>Saccharomyces cerevisiae</em>, as well as <em>Botrytis cinerea</em> and <em>Aspergillus niger</em> spores <em>in vitro</em>. In strawberries, Cm and Q nanoencapsulates reduced decay incidence by 60% and 80% at 25 °C and 4 °C, respectively, significantly lowering aerobic bacteria by 3.55 ± 0.20 log CFU/g for Cm and 1.97 ± 0.35 log CFU/g for Q, respectively. Yeast and mold counts were likewise reduced by 2.46 ± 0.02 log CFU/g for Cm and 1.43 ± 0.16 log CFU/g for Q. Strawberry quality parameters (firmness, pH, and color) remained stable (<em>P</em> ≥ 0.05) after five days at 25 °C and 15 days at 4 °C. This study highlights a sustainable and effective nanoencapsulation approach for extending the microbiological shelf life of strawberries offering a promising opportunity in food preservation to mitigate spoilage and reduce postharvest losses on perishable fruits and vegetables.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 6","pages":"Article 100517"},"PeriodicalIF":2.1,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143898435","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":"Effects of Organic Acid Vapors on Salmonella Inactivation and Quality Characteristics of Blueberries","authors":"Eungyeong Kim ,&nbsp;Huyong Lee ,&nbsp;In Hee Cho ,&nbsp;Jee-Hoon Ryu ,&nbsp;Hoikyung Kim","doi":"10.1016/j.jfp.2025.100518","DOIUrl":"10.1016/j.jfp.2025.100518","url":null,"abstract":"<div><div>The aim of this study was to control <em>Salmonella</em> Newport contamination in blueberries using organic acid vapors while monitoring changes in the quality of the blueberries. Blueberries inoculated with <em>S.</em> Newport were subjected to organic acid vapors for 4 h at either 12 °C or 25 °C (with 85% relative humidity). Within just 1 h, the population of <em>S.</em> Newport on blueberries exposed to formic acid vapor at 12 °C dropped below the detection limit (1.70 log cfu/sample). Irrespective of the type of organic acid used, the <em>S.</em> Newport population on blueberries decreased to below the detection limit within 30 min at 25 °C. Furthermore, <em>S.</em> Newport was not detected when blueberries were treated with formic acid vapor for 2 h at 12 °C and for 30 min at 25 °C. Upon storage of blueberries at 25 °C, mold growth appeared on their surface after 2 days. However, blueberries treated with acetic acid, formic acid, or propionic acid vapor showed no signs of mold growth for up to 7 days of storage. The hardness of blueberries decreased after 2 h of treatment with propionic acid or formic acid vapor at 25 °C. Blueberries were treated with organic acid vapors for 30 min at 25 °C and then stored at 4 ± 2 °C for 24 h. Sensory evaluation afterward showed no differences in color, odor, or texture compared to untreated blueberries. In summary, <em>S.</em> Newport contamination of blueberries was effectively controlled by organic acid vapors at 25 °C for 30 min, with no critical changes observed in the quality of the blueberries.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 6","pages":"Article 100518"},"PeriodicalIF":2.1,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143912048","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":"Sodium Benzoate and Potassium Sorbate in Some Beverages in Sulaymaniyah, Kurdistan Region of Iraq: A Health Risk Assessment Study by Monte Carlo Simulation","authors":"Shilan Muhammad Abdulla ,&nbsp;Ramin Aslani ,&nbsp;Mohammad Hasan Zarghi ,&nbsp;Saeid Yousefi ,&nbsp;Nabi Shariatifar ,&nbsp;Ebrahim Molaee-Aghaee ,&nbsp;Ayub Ebadi Fathabad","doi":"10.1016/j.jfp.2025.100516","DOIUrl":"10.1016/j.jfp.2025.100516","url":null,"abstract":"<div><div>The objective of the present research was to examine the contents of sodium benzoate (SB) and potassium sorbate (PS) in different beverage samples, including carbonated soft drinks, energy drinks, and fruit juices in Sulaymaniyah, Kurdistan region of Iraq, using high-performance liquid chromatography with a UV detector (HPLC-UV). Furthermore, the health risks associated with these preservatives in beverages were evaluated for adults and children using Monte Carlo simulations. The mean levels of SB in carbonated soft drinks, energy drinks, and fruit juices were 103.82 ± 25.02, 70.64 ± 14.29, and 77.86 ± 33.69 mg/L, respectively. The average concentration of PS in carbonated soft drinks, energy drinks, and fruit juices was &lt;LOD, 22.92 ± 3.88, and 118.48 ± 34.96 mg/L, respectively. SB and PS levels in samples were within standard limits set by the Codex. The health risk assessment results indicate that the hazard quotient (HQ) values of SB and PS in all beverage samples were below one and acceptable. Considering our findings, it appears that SB and PS levels in carbonated soft drinks, energy drinks, and fruit juices are not associated with a safety risk to Iraqi consumers.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 6","pages":"Article 100516"},"PeriodicalIF":2.1,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143891862","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":"Modeling and Validation of the Effects of Amino Group Concentrations in Food on the Growth of Escherichia coli","authors":"Masaki Kato,&nbsp;Kento Koyama,&nbsp;Shige Koseki","doi":"10.1016/j.jfp.2025.100512","DOIUrl":"10.1016/j.jfp.2025.100512","url":null,"abstract":"<div><div>Predictive models for bacterial growth developed on the basis of experimental data obtained from culture media often yield different results from observations in actual foods. Although this discrepancy may be due to differences in compositional characteristics, food structure, and other factors, the impacts on bacterial behavior have not yet been quantified and modeled mathematically. This study first aimed to quantify the effects of amino group concentrations on the growth kinetics of <em>Escherichia coli</em>. A predictive model incorporating the effect of the amino group concentration was subsequently developed, and its potential for improving prediction accuracy in foods was verified. The growth kinetics of <em>E. coli</em> ATCC 25922 were examined at 37 °C in a protein mixture comprising albumin (0.001–30% (w/w)) and phosphate-buffered saline. The maximum specific growth rate (<span><math><mrow><msub><mi>μ</mi><mrow><mi>max</mi></mrow></msub></mrow></math></span>) and maximum population density (<span><math><mrow><msub><mi>N</mi><mrow><mi>max</mi></mrow></msub></mrow></math></span>) estimated by the Baranyi and Roberts models were successfully described as equations of the amino group concentration in the form of Monod’s model (<span><span>Monod, 1949</span></span>)and logarithm, respectively. The developed <span><math><mrow><msub><mi>μ</mi><mrow><mi>max</mi></mrow></msub></mrow></math></span> equation was further incorporated into the square-root type <span><math><mrow><msub><mi>μ</mi><mrow><mi>max</mi></mrow></msub></mrow></math></span> model developed by Ross (2003) to improve the predictive robustness. The model performance was validated using the experimentally obtained changes in <em>E. coli</em> numbers over time in actual foods. The root mean squared error (RMSE) of the model incorporating amino group concentration was better (RMSE = 0.652) than that of the model without amino group concentration (RMSE = 0.681). Notably, for lettuce, the prediction accuracy was significantly improved with the model incorporating amino group concentration (RMSE = 0.661) compared to the model without it (RMSE = 1.015). The developed model incorporating the effect of the amino group concentration indicated the potential to reduce the discrepancy between observed bacterial growth in actual foods and model predictions depending on the food type.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 6","pages":"Article 100512"},"PeriodicalIF":2.1,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143907899","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 Residual Ozone on Surrogate Microorganisms for Waterborne Pathogens in Bottled Water","authors":"William Ryan Schwaner ,&nbsp;Sanjay Kumar ,&nbsp;Harshavardhan Thippareddi","doi":"10.1016/j.jfp.2025.100515","DOIUrl":"10.1016/j.jfp.2025.100515","url":null,"abstract":"<div><div>Ozone is a powerful disinfectant that is widely used in the bottled water (BW) industry. Primary ozone disinfection of water for bottling occurs in a reaction tank with a specific contact time. Residual ozone in the bottled water may still possess disinfection activity. The purpose of this study was to evaluate the efficacy of residual ozone in BW in reducing the populations of surrogate microorganisms for waterborne pathogens (<em>Escherichia coli</em> [BAA-1427], <em>Enterococcus faecalis</em> [ATCC 19433] and <em>Burkholderia cepacia</em> [ATCC 25416]). The effect of water pH and total dissolved solids (TDS) on the disinfection process was also evaluated. A pilot scale ozone delivery system and filler were assembled to allow filling of 0.5 L polyethylene terephthalate (PET) plastic water bottles with ozonated (0.1, 0.2, 0.3, and 0.4 mg/L) water. Ozonated water was inoculated with microorganisms to attain ca. 6.0 log and 4.0 log CFU/mL, and microbial populations were determined after 5, 30, 60, and 180 min at 25 °C. Samples (100 mL) were filtered through Neogen NEO-GRID membrane filters and placed on tryptic soy agar, incubated for 48 h at 37 °C, and enumerated. Ozone dissipation in BW was measured with and without biological load (6.0 log CFU/mL) at 21 and 38°C for 6 h. Greater reductions (<em>P ≤</em> 0.05) in <em>E. faecalis</em> (4.61 and 3.68 log CFU/mL) and <em>B. cepacia</em> (5.24 and 4.12 log CFU/mL) were observed at 0.4 and 0.1 mg/L ozone in BW, respectively. Longer contact time (&gt;5 min) did not result in greater reduction (<em>P</em> &gt; 0.05) in microbial populations. Faster ozone dissipation (<em>P ≤</em> 0.05) was observed at 38 °C and the dissipation rate increased with biological load. Except at higher pH (9.0) and TDS (50 and 300 mg/L) concentrations, the residual ozone in BW (≥0.1 mg/L) can provide ≥4.0 log reductions in pathogen surrogates <em>E. coli</em>, <em>E. faecalis,</em> and <em>B. cepacia</em>, providing an additional measure of microbiological safety in BW.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 6","pages":"Article 100515"},"PeriodicalIF":2.1,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143891861","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":"Regulatory Landscape and the Potential of Bacteriophage Applications in the United States’ Food Industry","authors":"Edwin Omar Rivera-Lopez ,&nbsp;Natasha N. Tirko ,&nbsp;Edward G. Dudley","doi":"10.1016/j.jfp.2025.100510","DOIUrl":"10.1016/j.jfp.2025.100510","url":null,"abstract":"<div><div>Bacteriophages are promising tools for mitigating bacterial contamination because of their specificity for bacterial cells. The food industry can enhance food safety and quality by applying bacteriophages in various settings, from farms to ready-to-eat (RTE) products. Renewed interest has been driven by recent advancements in research and the increasing need for sustainable alternatives in food safety. However, understanding the regulatory requirements for using bacteriophages in food and agriculture in the United States is essential. These complex and varied regulations impact the approval and implementation of bacteriophage-based solutions. Addressing these regulatory requirements is crucial to ensure that bacteriophage applications comply with safety and legal standards. This review synthesizes the evolving regulatory framework governing bacteriophage use in the United States food industry, providing a clear understanding of the evaluation and approval processes, while highlighting recent changes and addressing challenges and opportunities for effective integration into food processing.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 6","pages":"Article 100510"},"PeriodicalIF":2.1,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883181","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}