Journal of food protection最新文献

{"title":"Validating the Willing–Ready–Able (WRA) Framework to Measure Food Safety Engagement Among FSMA-Exempt Produce Growers in West Virginia","authors":"Jesica Temple ,&nbsp;Jessica M. Blythe ,&nbsp;Tim Boltz ,&nbsp;John N. Twist ,&nbsp;Ryan Hansen ,&nbsp;Aaron J. Giorgi ,&nbsp;Christopher M. Ashwell ,&nbsp;Cangliang Shen","doi":"10.1016/j.jfp.2026.100704","DOIUrl":"10.1016/j.jfp.2026.100704","url":null,"abstract":"<div><div>Building on an earlier pilot classification study, the present study uses a fully independent statewide sample to psychometrically validate the Willing–Ready–Able (WRA) framework and to test behavioral separation across readiness stages. Many small-scale produce farms in West Virginia are exempt from the Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR), yet voluntary adoption of Good Agricultural Practices (GAP) remains inconsistent due to the absence of a standardized engagement measure. The WRA framework is a behavioral readiness model that classifies FSMA-exempt growers by engagement in postharvest food safety practices. A statewide, cross-sectional survey was administered between July and August 2025 to FSMA-exempt produce growers recruited at farmers’ markets across all six West Virginia Department of Agriculture regions. Of 130 growers approached, five declined to participate, yielding 125 completed responses (96% response rate). The questionnaire assessed three behavioral constructs—confidence, perceived importance, and willingness—toward seven GAP-aligned postharvest practices. Construct validity and internal consistency were evaluated using exploratory factor analysis and Cronbach’s α (0.81–0.88). All constructs showed strong reliability and clear single-factor solutions. Group-level differences across WRA classifications were tested using multivariate analysis of variance (MANOVA), confirming significant overall effects (Wilks’ Λ, <em>p</em> &lt; 0.01). Univariate tests indicated significant differences for confidence (<em>p</em> &lt; 0.01), willingness (<em>p</em> &lt; 0.001), and importance (<em>p</em> &lt; 0.001), with construct scores increasing stepwise across groups (Willing &lt; Ready &lt; Able). These findings validate WRA as a reliable diagnostic for assessing behavioral readiness among FSMA-exempt growers. The framework provides a practical mechanism for tailoring outreach strategies—building confidence among the Willing, reducing barriers for the Ready, and leveraging the Able as peer mentors—to strengthen voluntary food safety adoption and guide efficient resource allocation.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 3","pages":"Article 100704"},"PeriodicalIF":2.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146040833","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 Machine Learning Approach to Deciphering the Genomic Basis of Host Specificity and Geographic Origin in Salmonella Kentucky","authors":"Lauren M. McAllister,&nbsp;Seon Woo Kim,&nbsp;Jo Ann Van Kessel,&nbsp;Bradd J. Haley","doi":"10.1016/j.jfp.2026.100706","DOIUrl":"10.1016/j.jfp.2026.100706","url":null,"abstract":"<div><div>In the U.S., <em>Salmonella</em> Kentucky is frequently isolated from food animals, but human cases are often linked to international travel. The objectives of this study were to utilize machine learning models to predict the animal hosts (bovine or poultry) and geographic origin (North America or not North America) of <em>S</em>. Kentucky isolates, and to identify the genomic features associated with host specificity. Core-genome single nucleotide polymorphisms (SNPs), gene presence, and intergenic regions were used to train multiple machine learning algorithms, and the highest−performing models were XGBoost trained on core-genome SNPs. The top models accurately predicted animal host (F1 scores: 0.943 poultry, 0.891 bovine) and geographic origin (F1 scores: 0.981 North America, 0.982 not North America). Analyses of feature importance identified SNPs and genes that likely contribute to host specificity. In bovine-associated lineages, top features included SNPs or gene variants linked to drug efflux and pathogenesis in ST152, and the virulence factor <em>rhuM</em> in ST198. In poultry-associated lineages, many of the top features were plasmids or other mobile genetic elements, some of which carried resistance genes, as well as proteins with unknown function. When applied to U.S. human clinical isolates, the models predicted that the most prevalent sequence type, ST198, was primarily acquired from poultry outside North America (76.6%), whereas ST152 was mainly acquired from domestic poultry (92.4%). A notable number of U.S. human clinical cases, as well as some produce isolates and surface water isolates, were predicted to originate from bovine sources. These findings demonstrate that machine learning models using core-genome SNPs are highly effective for differentiating animal hosts of <em>S</em>. Kentucky isolates. These tools facilitate the study of foodborne pathogen ecology and help identify host-associated genomic features, which serve as potential targets for mitigation strategies in food animals.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 3","pages":"Article 100706"},"PeriodicalIF":2.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146040825","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":"Comparative Efficacy of Hand Wash Lather Times of 5 to 20 Seconds vs. Alcohol-Based Hand Sanitizer Application Approaches by an In Vivo Cross-Contamination Test Method","authors":"James W. Arbogast ,&nbsp;Cade Comstock ,&nbsp;Christopher M. Beausoleil ,&nbsp;David A. Buckley ,&nbsp;Steven A. Lyon ,&nbsp;James Marsden ,&nbsp;Donald W. Schaffner","doi":"10.1016/j.jfp.2026.100698","DOIUrl":"10.1016/j.jfp.2026.100698","url":null,"abstract":"<div><div>Hand hygiene is fundamental in reducing foodborne illness risk, yet current guidance in the U.S. Food and Drug Administration (FDA) Food Code may not fully reflect evidence on product performance or realistic foodservice practices. This study evaluated the <em>in vivo</em> effectiveness of a commercially available nonantibacterial foaming hand wash and an alcohol-based hand sanitizer (ABHS) in reducing bacterial load on hands and transfer to food. Twelve subjects were tested using ASTM E2784 with <em>Escherichia coli</em> (ATCC #10536) as the challenge organism. All subjects used a consistent, standardized technique for each condition. Hand wash was assessed at 5-, 15-, and 20-s lather durations, while ABHS was tested at one dose and with two doses and paper towel use (“SaniOnce”). Mean log10 reductions on hands and bacterial transfer to melon balls were measured. Hand wash always produced substantial reductions, with no significant differences (<em>p</em> &gt; 0.05): mean log reductions were 2.95, 2.86, and 3.00, with corresponding mean transfers of 4.85, 4.76, and 4.64 for 5-, 15-, and 20-s, respectively. ABHS interventions demonstrated superior efficacy (<em>p</em> ≤ 0.05). A single ABHS dose achieved a mean log reduction of 4.06 with transfer of 2.58, while SaniOnce yielded the greatest effect (4.99 reduction, 1.88 transfer). Results suggest that well-formulated hand washes can be effective even at shorter lathering durations, and ABHS provides greater antibacterial efficacy on lightly soiled hands. These findings support modernizing the FDA Food Code guidance to allow situational use of ABHS independently in foodservice settings and to allow shorter wash times when good handwashing technique is practiced.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 3","pages":"Article 100698"},"PeriodicalIF":2.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145933626","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":"Content and Bioaccessibility Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Aquatic Products: Effects of Cooking Methods on PAHs","authors":"Lijuan Wang ,&nbsp;Lixiang Zhang","doi":"10.1016/j.jfp.2026.100696","DOIUrl":"10.1016/j.jfp.2026.100696","url":null,"abstract":"<div><div>The aim of this study was to conduct a systematic evaluation of the content, bioaccessibility, and health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in different types of aquatic products subjected to different cooking methods. The variations of PAH contents and bioaccessibility in 12 types of aquatic products (including fish, shrimp, and crab) under four different heating methods (frying, grilling, steaming, and boiling) were investigated. The results showed that frying and grilling increased total PAH concentrations in all samples and led to the detection of more PAH compounds. Contrary to expectations, steaming and boiling did not reduce PAHs in some samples (e.g., <em>Portunus sanguinolentus</em>); instead, they resulted in increased PAH levels. ΣPAH4 and benzo[a]pyrene (BaP) levels in all samples remained below EU limits (12 and 2 µg/kg, respectively). BaP was undetected in raw samples, but trace levels (below quantification limits) appeared in fried <em>Portunus trituberculatus</em>, <em>Portunus sanguinolentus</em>, grass carp, large yellow croaker, and ribbon fish. Grilled crabs presented the highest PAH levels and the strongest interaction effects between cooked treatments and species. Cooked samples showed significantly lower ΣPAH bioaccessibility than raw tissues (<em>p</em> &lt; 0.01), with no differences among cooking methods or aquatic species under the same conditions. The risk assessments indicated that the incremental lifetime cancer risks (ILCRs) for all cooking methods remained below the negligible threshold (ILCR &lt; 1 × 10⁻⁶). However, frying and grilling result in higher ILCR values than steaming and boiling, emphasizing the critical role of bioaccessibility in refining risk assessments.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 2","pages":"Article 100696"},"PeriodicalIF":2.8,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145933658","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":"Steam-Vacuum Treatment of Pig Carcass Surfaces","authors":"Janna Tholen ,&nbsp;Alina Kirse ,&nbsp;Henrike von Haacke ,&nbsp;Lothar Kreienbrock ,&nbsp;Lea Strotkötter ,&nbsp;Gereon Schulze Althoff ,&nbsp;Matthias Upmann","doi":"10.1016/j.jfp.2025.100687","DOIUrl":"10.1016/j.jfp.2025.100687","url":null,"abstract":"<div><div>The aim of this study was to evaluate the efficiency of a steam-vacuum treatment of the surface of industrially slaughtered pig carcasses after evisceration but before chilling. Both the reduction of the microbial load after contamination with stomach contents, bile, or tubular rail fat and color changes of the carcass surface were investigated. Up to 25 samples per type of contamination were examined within an experimental setting under regular slaughterhouse conditions. The steam-vacuum treatment was applied on the approximately 30 cm long carcass rind between 2 and 8 s. This led to a statistically significant reduction (<em>p</em> &lt; 0.0001) in total bacterial counts of up to 2 log₁₀ levels to values near or below the lower detection limit for all types of contamination considered (stomach contents (−1.2 log CFU/cm²) (<em>p</em> &lt; 0.0001), bile (−1.6 log CFU/cm²) (<em>p</em> &lt; 0.0001) and tubular fat (−2.2 log CFU/cm²) (<em>p</em> &lt; 0.0001). Noncontaminated, nontreated carcasses underwent a color change of ΔE = 2.5 ± 1.2 (ΔE represents the overall color difference, where higher values indicate more noticeable color changes.) during storage of the carcass surface at 2 °C after 24 and 48 h. After steam-vacuum treatment, no statistically significant color differences (24 h storage: 2 s <em>p</em> = 0.7403, 4 s <em>p</em> = 0.8769, 6 s <em>p</em> = 0.1755, 8 s <em>p</em> = 0.0971; 48 h storage: 2 s <em>p</em> = 0.9710, 4 s <em>p</em> = 0.9967, 6 s <em>p</em> = 0.5648, 8 s <em>p</em> = 0.5360) were observed compared to untreated carcasses after storage (ΔE = 3.2 ± 1.3). Stomach content could be completely removed by the steam-vacuum treatment without affecting the color (48 h storage: 2 s <em>p</em> = 0.9704, 4 s <em>p</em> = 1.000, 6 s <em>p</em> = 1.000, 8 s <em>p</em> = 0.9996) compared with the control group. The color changes caused by bile (ΔE = 12.9 ± 4.12; <em>p</em> &lt; 0.0001) and tubular rail fat (ΔE = 8 ± 3; <em>p</em> &lt; 0.0001) could not be reversed completely by vacuum steam treatment. After contamination and decontamination, significant color differences remained in the b* (yellowness) range for bile (<em>p</em> &lt; 0.0001) and in all three color ranges for tubular rail fat (<em>p</em> &lt; 0.0001). Overall, steam-vacuum treatment appears to be a suitable microbiological decontamination method, as the microbial levels after treatment were below the detection limit.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 2","pages":"Article 100687"},"PeriodicalIF":2.8,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145827969","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 Manual and Mechanical Warewashing Methods for Removing Allergen- and Gluten-Containing Foods from Food-Contact Surfaces Used in Retail and Food Service Operations","authors":"Jeremiah Kidd ,&nbsp;David Buckley ,&nbsp;Peter Teska ,&nbsp;Amandeep K. Sandhu ,&nbsp;Tina Gettis ,&nbsp;Marc Boyer ,&nbsp;Laurie Williams ,&nbsp;Lauren S. Jackson","doi":"10.1016/j.jfp.2025.100689","DOIUrl":"10.1016/j.jfp.2025.100689","url":null,"abstract":"<div><div>Effective cleaning is essential for reducing the risk of allergen and gluten cross-contact. This study evaluated the effectiveness of manual and mechanical warewashing treatments for removing allergen- and gluten-containing foods from food-contact surfaces. Stainless steel (SS) polyethylene (PE), and ceramic (CE) coupons were contaminated with gluten-containing (wheat flour; batter), egg-based (egg powder; reconstituted egg powder), sesame-based (sesame flour; tahini), or almond-based (almond flour, almond butter) foods. Maple hardwood (W) coupons were contaminated with only egg- and gluten-containing foods. Wood coupons were then subjected to only the manual wash treatment while SS, PE, and CE coupons were washed using manual and mechanical washing treatments. Coupons were manually washed, rinsed, and then sanitized, in neutral detergent solution, water, and 200 ppm quat sanitizer solution, respectively. Mechanical treatments involved washing coupons in low− and high−temperature warewashing machines. Food residues on coupons after washing treatments were detected with allergen- or gluten-specific qualitative lateral flow devices. Precleaning treatments in combination with warewashing were evaluated for removing tahini soils. Experiments were done in triplicate, and statistical differences between treatments were verified with the JMP® Analysis of Means for Proportion test. Mechanical washing treatments were significantly (<em>p</em> &lt; 0.05) more effective at removing the food soils from the coupons than the manual treatment. Tahini and almond butter were significantly (<em>p</em> &lt; 0.05) more difficult to remove from coupons than the other foods. Multiple wash cycles in the low−temperature warewasher improved tahini removal. Food soil type, washing method, and precleaning methods impacted washing treatment effectiveness. More extensive or specialized washing treatments are needed for some allergenic food soils, particularly food pastes such as tahini and almond butter.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 2","pages":"Article 100689"},"PeriodicalIF":2.8,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145834246","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":"Physico-Chemical Treatments and Key Determinants of Salmonella Survival in Black Pepper: A Systematic Review, Meta-Analysis, and Predictive Model Evaluation","authors":"Aron Csuti,&nbsp;Xinran Xu,&nbsp;Abhinav Mishra","doi":"10.1016/j.jfp.2025.100691","DOIUrl":"10.1016/j.jfp.2025.100691","url":null,"abstract":"<div><div>Black pepper, the most widely used spice in the world, can be easily contaminated with <em>Salmonella</em> during production or processing. Previous <em>Salmonella</em> outbreaks associated with spices have shown that suitable treatments are essential to ensure the safety of black pepper.</div><div><em>Salmonella</em> inactivation treatments can be classified into eight major categories. Survival posttreatment and during storage depends on several key factors, including both well-understood and confounding variables. Identifying the critical factors and treatment parameters to predict potential risks and develop inactivation models for risk management strategies is essential for preventing outbreaks. Therefore, all available data on <em>Salmonella</em> reduction treatments and survival studies were evaluated through a systematic review, log-linear regression, and meta-analysis. Publication bias was examined via Begg and Mazumdar’s Rank Correlation test, while heterogeneity, identified covariates, and confounding variables were evaluated via meta-regression and subgroup analysis. A reduced quadratic secondary model was developed for heat treatments, while log-linear secondary models were used to predict outcomes for samples receiving no treatment or ClO₂ fumigation. The D-value of a treatment method was chosen as the effect size and response variable. The impact of excessively high or low variability on the ability to evaluate the influence of covariates and potential confounding variables in certain treatments was discussed. Other critical knowledge and research gaps, such as the effect of black pepper matrix on <em>Salmonella</em> durability, were examined. Recommendations for future research include conducting repeated experiments for each variation of a given treatment method, with sufficient variation within critical factors, so that their influence on intervention efficacy can be investigated and quantified.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 2","pages":"Article 100691"},"PeriodicalIF":2.8,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145878432","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":"Behavior of Radioactive Cesium and Strontium-90 during Processing of Soybean into Traditional Japanese Products","authors":"Hiromi Nabeshi ,&nbsp;Tomoaki Tsutsumi ,&nbsp;Rieko Matsuda ,&nbsp;Reiko Teshima ,&nbsp;Hiroshi Akiyama ,&nbsp;Akiko Hachisuka","doi":"10.1016/j.jfp.2025.100688","DOIUrl":"10.1016/j.jfp.2025.100688","url":null,"abstract":"<div><div>Following the Fukushima Daiichi Nuclear Power Plant accident in 2011, concerns over radionuclide contamination in food, particularly radioactive cesium (r-Cs: ¹³⁴Cs and ¹³⁷Cs) and strontium-90 (⁹⁰Sr), have persisted. While extensive studies have examined the behavior of r-Cs during food processing, limited data exist regarding ⁹⁰Sr, especially in traditional Japanese foods. This study investigated the changes in both the concentration and total amount of r-Cs and ⁹⁰Sr during the processing of soybeans into soy milk, tofu, and yuba (tofu skin). Soybeans cultivated in Fukushima Prefecture were processed using standard domestic methods, and radioactivity was measured using high-purity germanium γ-spectrometry for r-Cs and a low-background gas-flow counter for ⁹⁰Sr. Results showed that approximately 65% and 30% of r-Cs in raw soybeans were distributed to soy milk and okara (soy pulp), respectively. Tofu and yuba, prepared from soy milk, retained 21% and 27% of the r-Cs present in the soy milk, respectively. Notably, the r-Cs concentration in yuba was about 1.7 times higher than in the soy milk due to water evaporation during heating. In contrast, ⁹⁰Sr was only quantifiable in okara, with approximately 64% of the ⁹⁰Sr in raw soybeans retained, suggesting distinct behavior compared to r-Cs. The distribution differences may be attributed to the differing tissue localization of calcium and potassium analogues in soybeans. These findings indicate the need to consider radionuclide behavior during food processing, especially for traditional soy products, to ensure accurate internal dose assessments and raw material management of processed foods.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 2","pages":"Article 100688"},"PeriodicalIF":2.8,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145834230","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":"Preliminary Detection and Characterization of Salmonella Enteritidis Isolated from Chicken Nuggets in Türkiye: Evidence of Antimicrobial Resistance and Biofilm Formation","authors":"İbrahim Polat ,&nbsp;Gülcan Kuyucuklu Kazan ,&nbsp;Burhan Şen ,&nbsp;Özleyiş Konyalı","doi":"10.1016/j.jfp.2025.100692","DOIUrl":"10.1016/j.jfp.2025.100692","url":null,"abstract":"<div><div>This study presents the preliminary detection and characterization of <em>Salmonella</em> Enteritidis isolated from retail chicken nugget samples in Türkiye. A total of 150 samples were collected from retail markets and analyzed following ISO 6579-1:2017 and ISO 6579-3:2014 standards for isolation and serotyping. <em>S</em>. Enteritidis was recovered from two samples, corresponding to a prevalence of 1.33%, indicating a low but confirmed presence in processed poultry products. Antimicrobial susceptibility testing was performed using the disk diffusion method in accordance with CLSI guidelines. Both isolates exhibited resistance to cefepime and amoxicillin–clavulanic acid, while one isolate was additionally resistant to cefoxitin. No multidrug resistance was observed among the isolates. Biofilm-forming ability was evaluated at 20 °C and 37 °C after 24, 48, and 72 h of incubation using the microtiter plate assay. While weak biofilm formation was observed at early incubation times, both isolates demonstrated strong biofilm production after 72 h at 20 °C, suggesting enhanced persistence under suboptimal temperature conditions relevant to food processing environments. Given the limited number of isolates, the results should be interpreted as preliminary. Nevertheless, these findings provide valuable baseline data on the occurrence, antimicrobial resistance profiles, and biofilm-forming capacity of <em>S</em>. Enteritidis in chicken nuggets in Türkiye, and highlight the need for larger-scale surveillance studies and molecular-level investigations to better assess public health risks.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 2","pages":"Article 100692"},"PeriodicalIF":2.8,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145900585","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":"Determination of Toxic Heavy Metals and Essential Minerals in Commercial Soft Drinks in Bangladesh: Implications for Human Health","authors":"Md. Sakhawot Hossain ,&nbsp;Fardib Mahbub ,&nbsp;Lisa Khanum ,&nbsp;Nizam Uddin ,&nbsp;Sharmin Asha ,&nbsp;Md. Mostafa Kamal ,&nbsp;Islam Md. Shimul","doi":"10.1016/j.jfp.2026.100699","DOIUrl":"10.1016/j.jfp.2026.100699","url":null,"abstract":"<div><div>Soft drinks are widely consumed nonalcoholic beverages worldwide, and their increasing intake across all age groups in Bangladesh raises significant public health concerns about potential chemical contamination. This study measured toxic heavy metals (Cr, As, Pb) and essential minerals (Fe, Cu, Mg) in 40 soft drink samples from 20 brands, packaged in plastic bottles and canned in Bangladesh. Metal quantification was conducted using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES), and health risk assessments were performed based on Estimated Daily Intake (EDI), Target Hazard Quotient (THQ), Total Target Hazard Quotient (TTHQ), and Target Carcinogenic Risk (TCR). Results showed that the mean concentrations ranged from 0.025–0.31 mg/L for Cr, 0.008–0.12 mg/L for As, 0.18–0.95 mg/L for Cu, 0.95–4.62 mg/L for Fe, 0.015–0.18 mg/L for Pb, and 2.85–11.24 mg/L for Mg. Several samples exceeded WHO/FAO permissible limits, particularly for Cr, As, Fe, and Pb. EDI values for most metals were within recommended thresholds; Pb (0.004–0.048 mg/kg/day) and Fe (0.025–0.12 mg/kg/day) exceeded safe intake limits in some samples. THQ values were &lt;1 for individual metals, while cumulative TTHQ values reached up to 1.86 in some samples, indicating potential long-term noncarcinogenic health risks. TCR values for Cr (1.18 × 10⁻⁴ plastic; 5.68 × 10⁻⁵ canned) and As (1.26 × 10⁻⁴ plastic; 6.26 × 10⁻⁵ canned) exceeded the acceptable risk limit (1 × 10⁻⁴), suggesting carcinogenic potential. These findings emphasize the need for routine monitoring, stronger regulatory frameworks, and proactive policies to ensure the safety of soft drinks and protect public health in the future.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 2","pages":"Article 100699"},"PeriodicalIF":2.8,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145944571","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}