Food Control最新文献

{"title":"Inorganic and organic constituent analysis: A data fusion strategy to differentiate between wines of different origins","authors":"Yingyue Su ,&nbsp;Zhaoxiang Wang ,&nbsp;Qianqian Liu ,&nbsp;Yuyu Li ,&nbsp;Cui Zhang ,&nbsp;Xiaohui Feng ,&nbsp;Ang Zhang ,&nbsp;Chunlong Yuan","doi":"10.1016/j.foodcont.2025.111150","DOIUrl":"10.1016/j.foodcont.2025.111150","url":null,"abstract":"<div><div>The authenticity of wine is a significant concern in the global market due to widespread fraudulent activities involving wine origins. In this study, the inorganic and organic constituent profiles of 102 wine samples from five different growing regions were analyzed. Low- and mid-level data fusion coupled with a multivariate analysis approach was applied to three platforms of mass spectrometry data sets using Inductively Coupled Plasma-Mass Spectrometry (ICP-MS), Isotopic Ratio Mass Spectrometry (IRMS), and Ultra-high Performance Liquid Chromatography coupled with Ion Mobility Quadrupole Time-Of-Flight Mass Spectrometry (UPLC/IM-QTOF-MS) to determine the correct classification of wine origin. Significant difference of organic and inorganic compounds from five regions were selected for low- and mid-level data fusion. In the low-level data fusion, Partial Least Squares Discriminant Analysis (PLS-DA) under the positive ionization modes (ESI+) achieved an optimal prediction rate of 74.4%. By extracting features from low-level data fusion for mid-level data fusion, linear discriminant and nonlinear models were established, resulting in an optimal accuracy of 98.7%. The mid-level data fusion multivariate analysis strategy significantly enhanced the accuracy of identifying the geographical origin of wine and presents a new approach for identifying origins in the origin of other foods.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111150"},"PeriodicalIF":5.6,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Early detection of Blossom-End Rot in green peppers using fluorescence and normal color images in visible region","authors":"Zichen Huang ,&nbsp;Tetsuyuki Takemoto ,&nbsp;Ken Abamba Omwange ,&nbsp;Michela Orsino ,&nbsp;Keiji Konagaya ,&nbsp;Naoshi Kondo","doi":"10.1016/j.foodcont.2025.111156","DOIUrl":"10.1016/j.foodcont.2025.111156","url":null,"abstract":"<div><div>Green peppers, a globally renowned vegetable known for their nutritional value, frequently encounter Blossom-End Rot (BER), a prevalent issue causing postharvest losses. Despite its significance, limited research has addressed the classification of BER-affected fruits from healthy ones. This study introduces a fluorescence imaging-based sensing approach designed to detect the presence of BER areas within captured fluorescence and color images of green peppers. Conducted across a two-year span in three Japanese greenhouses, this research focused on gathering BER-affected green pepper samples and characterizing their features. Utilizing a spectrofluorometer and fluorescence microscope, distinct characteristics of BER areas were estimated in comparison to healthy regions. A total of 774 image sets, each comprising images captured under various light sources, were analyzed. The findings revealed pronounced cell death and chlorophyll degradation within the BER areas, notably manifesting considerable changes in the G channel of images illuminated by white and 365 nm light sources. A classification model trained on these paired images achieved a 94.9% accuracy, including 86.2% for early-stage BER detection. Compared to the conventional ResNet50-based method, which struggled to detect subtle early-stage BER symptoms, the proposed method demonstrated superior performance. This dual-channel sensing approach offers a cost-effective and practical solution for accurately detecting BER at all stages, providing valuable applications for quality control in grading facilities and on farms.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111156"},"PeriodicalIF":5.6,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical composition, antimicrobial, antibiofilm and insecticidal enhancing of Eucalyptus citriodora essential oil and its potential to shelf-life extension of pumpkin after inoculation of Salmonella enterica","authors":"Miroslava Kačániová ,&nbsp;Milena D. Vukic ,&nbsp;Nenad L. Vukovic ,&nbsp;Margarita Terentjeva ,&nbsp;Zhaojun Ban ,&nbsp;Li Li ,&nbsp;Alessandro Bianchi ,&nbsp;Rania Ben Saad ,&nbsp;Anis Ben Hsouna ,&nbsp;Joel Horacio Elizondo-Luévano ,&nbsp;Natália Čmiková ,&nbsp;Stefania Garzoli","doi":"10.1016/j.foodcont.2025.111152","DOIUrl":"10.1016/j.foodcont.2025.111152","url":null,"abstract":"<div><div>Our study aims to investigate the chemical composition and to evaluate the antibacterial (i<em>n vitro, in situ</em>) and insecticidal activities of <em>E. citridiora</em> essential oil (ECEO), given the current emphasis on the use of natural resources, particularly essential oils, in food production to improve sensory attributes and prolong shelf-life. In addition, microbiological studies of pumpkin sous vide treated with ECEO after being inoculated with <em>Salmonella enterica</em> were evaluated at one and seven days of the trial. GC/MS analysis of the examined essential oil showed the presence of 30 volatile compounds (92.7% of the total). Monoterpene aldehyde citronellal (65.1%), as well as monoterpene alcohols isopulegol (8.3%), citronellol (6.5%) and iso-isopulegol (4.2%) are the most abundant compounds. Measured using the disc diffusion method, the antibacterial activity of the EO ranged from 5.67 mm for <em>Candida albicans</em> to 17.67 mm for <em>Bacillus subtilis</em> subsp. <em>Spizizenii</em>. The lowest minimal inhition concentration was found against <em>S. epidermidis</em> and <em>Enterococcus faecalis</em> (MIC₅₀ 0.140 and 0.155 mg/mL and MIC₉₀ 0.177 and 0.184 mg/mL). In the vapor phase, the best antibacterial activity was shown against <em>S. epidermidis</em> in the strawberry model, <em>Yersinia enterocolitica</em> in the apricot model, <em>S. enterica</em> forming biofilms in the cucumber model and <em>S. epidermidis</em> in the pumpkin model. The growth of <em>S. enterica</em> was inhibited and the microbial count was decreased by using the sous vide method in combination with ECEO treatment. The bacteria <em>Bacillus amyloliquefaciens</em> subsp. <em>plantarum</em>, <em>Bacillus licheniformis</em>, <em>Bacillus safensis, Acinetobacter calcoaceticus</em>, <em>Pseudomonas ludensis</em>, and <em>Rhizobium radiobacter</em> were the most isolated microbiota found in the sous vide pumpkin. In our study, ECEO was found to significantly affect the degradation of <em>S. enterica</em> biofilm. It is first assessment of insecticidal activity of EO against <em>Megabruchidius dorsalis</em> which was sensitive to the ECEO. According to our knowledge, the antimicrobial and insecticidal activity demonstrated in our ECEO study suggests that it may have a rationale for application in the food sector as an additive to prolong the preservability of processed foods and has good potential for use as a natural pesticide.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111152"},"PeriodicalIF":5.6,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Biocontrol mechanisms and antimicrobial gene expression of Bacillus 63–10 and impact on microbial ecosystems of fruit; quality and shelf life","authors":"Patumporn Manowan ,&nbsp;Hoang Truc Anh To ,&nbsp;Cheunjit Prakitchaiwattana","doi":"10.1016/j.foodcont.2025.111160","DOIUrl":"10.1016/j.foodcont.2025.111160","url":null,"abstract":"<div><div>Postharvest fruit deterioration due to microbial spoilage presents significant economic challenges in agricultural countries. Biocontrol has become a widely developed and applied method for fruit preservation. This study investigated the genes associated with antimicrobial agent synthesis in <em>Bacil</em>lus 63–10 and its inhibitory mechanisms when used as a biocontrol agent on fruit surfaces, using lychee as a model. Whole genome sequencing (WGS) revealed that <em>Bacil</em>lus 63–10 is closely related to <em>Bacillus velezen</em>sis and <em>Bacillus amyloliquefaci</em>ens, exhibiting non-pathogenic characteristics and having no resistance genes. End-point PCR testing identified five antimicrobial genes; <em>b</em>aeA, <em>b</em>acA, <em>f</em>enD, <em>sr</em>fAA, and Uni, responsible for antimicrobial activity against spoilage microbes in vitro. <em>Bacil</em>lus 63–10 coated onto fresh lychee surfaces showed significantly lower levels of spoilage bacteria (&lt;1.00–0.83 log CFU/cm²) and yeast and mold (1.63–1.95 log CFU/cm²) from days 3–7, compared to untreated lychees, which exhibited 2.16–7.06 and 2.67–4.00 log CFU/cm², respectively. The application of <em>Bacil</em>lus 63–10 on fresh lychee fruits helped preserve their physicochemical properties, including improved pericarp color, reduced disease incidence, and minimized weight loss, effectively extending the shelf life by more than 3 days. Gene expression analysis of lychee pericarp revealed dynamic patterns, <em>b</em>aeA was detected daily, <em>b</em>acA on day 2, and <em>f</em>enD on days 3 and 4. These expression patterns correlated with the types and numbers of spoilage microbes on the fruit's surface. The expression of these genes suggests that <em>Bacil</em>lus 63–10 adapts to the presence of spoilage microbes, effectively reducing their populations. These findings provide key insights into biocontrol mechanisms that can be optimized for developing effective biocontrol strategies. This study also demonstrates the potential of <em>Bacil</em>lus 63–10 as an effective biocontrol agent for preserving fresh fruits and reducing postharvest losses.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111160"},"PeriodicalIF":5.6,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139229","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chalcone derivative enhance poultry meat preservation through quorum sensing inhibition against Salmonella (Salmonella enterica serovar Typhi) contamination","authors":"S.P. Ramya Ranjan Nayak ,&nbsp;Pratik Pohokar ,&nbsp;Anamika Das ,&nbsp;L.S. Dhivya ,&nbsp;Mukesh Pasupuleti ,&nbsp;Ilavenil Soundharrajan ,&nbsp;Bader O. Almutairi ,&nbsp;Kathiravan Muthu Kumaradoss ,&nbsp;Jesu Arockiaraj","doi":"10.1016/j.foodcont.2025.111155","DOIUrl":"10.1016/j.foodcont.2025.111155","url":null,"abstract":"<div><div>Salmonellosis, a common foodborne illness caused by <em>Salmonella</em> spp., affects millions of people worldwide, and contamination of chicken meat and processing equipment poses a significant problem to the food industry. Quorum sensing inhibitors (QSIs) have been used to reduce biofilm formation by pathogens such as <em>Salmonella enterica serovar Typhi</em> (<em>S. typhi</em>), hence improving food safety. Given the concerns highlighted by regulatory organizations about the safety of traditional preservatives at high doses, there is an urgent need for alternatives. Chalcone derivatives have shown promise as safer preservatives, and this study looks into the anti-quorum sensing and preservative capabilities of DC05 (1-(5-chlorothiophen-2-yl)-5-[4-(dimethylamino)phenyl]prop-2,4-en-1-one) against <em>S. typhi</em>. DC05 showed antibacterial and antibiofilm activity at 80 μM and 20 μM respectively, significantly lowering exopolysaccharide (EPS) synthesis and downregulating important quorum-sensing genes such as <em>luxS</em>, <em>lsrB</em>, <em>rpoS</em>, and <em>sdiA</em>. It also reduced bacterial swimming and swarming motility (&gt;0.35 cm). When mixed with sodium nitrate (NaNO₃), DC05 increased the shelf life of chicken meat significantly compared to the control group by suppressing bacterial growth (&lt;8.50 log CFU/g), maintaining nutritional quality as seen in reduced moisture quantity (&lt;58%), higher protein content (&gt;20%) and carbohydrate content (&gt;5%), lowering biogenic amine such as putrescine (&lt;70 mg/kg) and cadaverine (&lt;15 mg/kg) production, and improving overall acceptability score (&gt;6 points). The results imply that DC05 has QSI action and can improve the performance of conventional preservatives at lower doses, hence extending the freshness and safety of poultry meat.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"171 ","pages":"Article 111155"},"PeriodicalIF":5.6,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143156767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 novel approach using UV-C light assisted by mild heat and natamycin as a hurdle strategy to preserve juice from non-commercial-grade apples","authors":"María de los Angeles Casco,&nbsp;Laura Schelegueda,&nbsp;Antonella Andreone,&nbsp;Marcela Schenk,&nbsp;Carmen A. Campos,&nbsp;Sandra N. Guerrero","doi":"10.1016/j.foodcont.2025.111147","DOIUrl":"10.1016/j.foodcont.2025.111147","url":null,"abstract":"<div><div>The goal of this study was to investigate the effectiveness of using single UV-C light (1271 mJ/cm²) or assisted by mild heat (50 °C, UV-C/H) and the addition of 30 or 45 ppm of natamycin (Na) as emerging alternatives to preserve non-commercial-grade apple juice. Challenge tests using cocktails of <em>E.coli</em> (ECC), <em>Salmonella</em> (SC), and yeasts (YC) were performed, and Weibull and biphasic models were used to characterise microbial inactivation. Furthermore, juice sensory and non-sensory attributes and microbial and physicochemical stability during storage (23 days, 7 °C) were assessed. UV-C/H induced more significant inactivation in the bacterial cocktails These models distinctively explained microbial inactivation. During storage, UV-C/H prevented ECC and SC recovery, while both concentrations of Na increased YC inactivation and effectively prevented its recovery in the apple juice during the whole storage. A combined treatment of UV-C/H+30Na was proposed for subsequent analyses. Several physicochemical parameters, including pH, turbidity, soluble solids, 5-HMF content, D-fructose, total antioxidant activity (TAA) determined by DPPH (2,2-diphenyl-1-picrylhydrazyl), and total polyphenols remained unchanged in UV-C/H+30Na-treated juice However, it increased the total antioxidant activity by ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) Principal component analysis (PCA) showed that, during storage, the apple juice sample without any treatment (C) was positively associated with increases in native microbiota, turbidity and opacity In contrast, the UV-C/H+30Na-treated juice showed complete microbiota inactivation and increased values of TAA_ABTS and flavonoids. The addition of natamycin to the apple juice preserved by UV-C light assisted by mild heat resulted in no significant differences in sensory and non-sensory attributes as judged by a wide group of consumers, who appreciated the samples.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"171 ","pages":"Article 111147"},"PeriodicalIF":5.6,"publicationDate":"2025-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143156764","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Simultaneous broad-spectrum detection of over 50 mycotoxins in maize silage via liquid chromatography-tandem mass spectrometry: Method development and application","authors":"Dawei Zhang ,&nbsp;Bo Sun ,&nbsp;Yujing Luan ,&nbsp;Xueting Zhou ,&nbsp;Jin Huang ,&nbsp;Yucui Sun ,&nbsp;Shoushuai Feng ,&nbsp;Hailin Yang","doi":"10.1016/j.foodcont.2025.111143","DOIUrl":"10.1016/j.foodcont.2025.111143","url":null,"abstract":"<div><div>For a comprehensive assessment of mycotoxin contamination in maize silage, a novel method using high-performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) that can simultaneously detect 53 mycotoxins in maize silage was developed. The method streamlines the extraction and purification processes with a simplified dilute-and-shoot sample pretreatment step. After extraction with acetonitrile/water/formic acid (70:30:0.1, v/v/v) followed by the LC-MS/MS detection. Furthermore, isotope internal standards were employed to eliminate matrix effects. The method was validated by linearity, matrix effects, selectivity, recovery, repeatability, limits of detection (LOD), limits of quantification (LOQ) and measurement uncertainties. The LODs ranged from 0.3 to 162.2 μg/kg and the LOQs from 0.9 to 535.4 μg/kg. The method developed enables the effective quantitative analysis of 51 out of 53 mycotoxins, with mean recoveries for 51 qualitatively determinable analytes applicable to this method ranging from 33.20% to 119.50% and relative standard deviations of less than 13.33%; all 53 mycotoxins could be qualitatively analyzed, and the method was successfully applied for analyzing 63 maize silage samples from China. Most of the mycotoxins detected were attributed to the Fusarium species. highlighting the prevalence of this genus in maize silage contamination. The developed LC-MS/MS method provides an excellent analytical performance for detecting multiple mycotoxins, marking it as the first report of such broad-spectrum detection in silage, and offers an effective tool for the accurate assessment of the true mycotoxin content in maize silage and the precise evaluation of feed quality.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111143"},"PeriodicalIF":5.6,"publicationDate":"2025-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139591","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antibacterial mechanism of chitooligosaccharides against specific spoilage organisms in chilled processed fish paste products","authors":"Lin Zhang ,&nbsp;Yue Wang ,&nbsp;Siqi Ling ,&nbsp;Mingying Yuan ,&nbsp;Qinxiu Sun ,&nbsp;Xiuping Dong","doi":"10.1016/j.foodcont.2025.111148","DOIUrl":"10.1016/j.foodcont.2025.111148","url":null,"abstract":"<div><div>This study investigates the application and mechanism of chitooligosaccharides (COS) in inhibiting the spoilage caused by dominant spoilage bacteria in fish paste products (PFP). The minimum inhibitory concentration (MIC) of COS against dominant spoilage bacteria, including <em>Brochothrix thermosphacta</em>, <em>Carnobacterium maltaromaticum</em>, and <em>Pseudomonas putida</em>, was 25 mg/mL. The research demonstrates that COS disrupts bacterial cell membranes, leading to leakage of intracellular contents. Scanning electron microscopy revealed morphological changes in COS-treated bacteria, including deformation and fragmentation. Zeta-potential measurements showed that COS neutralizes the negative charge on bacterial surfaces, altering membrane permeability. Propidium iodide staining indicated that higher concentrations of COS resulted in increased membrane damage. Furthermore, COS treatment significantly enhanced protein release from the bacteria, indicating compromised membrane integrity. These findings underscore the effectiveness of COS in inhibiting spoilage bacteria through multiple mechanisms, thereby improving the preservation of PFP.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111148"},"PeriodicalIF":5.6,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Construction of linear causal-regulated and autocatalysis-driven DNA circuits for highly sensitive and specific detection of Salmonella Typhimurium","authors":"Xinru Ren ,&nbsp;Weiqing Sun ,&nbsp;Bowen Li ,&nbsp;Yijing Xiao ,&nbsp;Xudong Yue ,&nbsp;Meili Yang ,&nbsp;Qing-ao Pang ,&nbsp;Rui Zhu ,&nbsp;Zhiqiang Guo ,&nbsp;Haiping Zhang ,&nbsp;Yu Wang ,&nbsp;Su Liu ,&nbsp;Jiadong Huang","doi":"10.1016/j.foodcont.2025.111153","DOIUrl":"10.1016/j.foodcont.2025.111153","url":null,"abstract":"<div><div>The detection of pathogenic bacteria plays a crucial role in ensuring food safety and public health. The integration of isothermal amplification technology with the clustered regularly interspaced short palindromic repeats (CRISPR) and CRISPR-associated proteins (Cas) system offers a versatile approach for detecting foodborne pathogens. However, this method is often constrained by the incompatibility of the reaction systems and the lack of control over CRISPR/Cas activity. Here, we demonstrated a fluorescence biosensing strategy based on linear causal-regulated and autocatalysis-driven DNA circuits (termed LC@ADC) for highly sensitive and specific detection of <em>Salmonella T</em><em>yphimurium</em> (<em>S. Typhimurium</em>). The approach of combining hybridization chain reaction (HCR) with DNAzyme-driven CRISPR/Cas12a activation was proposed for the first time, enabling not only one-step cascade signal amplification but also controllable DNA circuits. The LC@ADC strategy is capable of quantifying concentrations of <em>S. Typhimurium</em> ranging from 10 to 1 × 10⁵ CFU/mL, with a detection limit as low as 6.53 CFU/mL. Furthermore, the LC@ADC strategy has been successfully employed for the detection of <em>S. Typhimurium</em> in samples of orange juice, chicken, and lake water. Therefore, this strategy provides a novel approach for the high-performance detection of pathogenic bacteria.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111153"},"PeriodicalIF":5.6,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Novel insights into the physiological and molecular responses of Pseudomonas fragi to CO2 for high-oxygen packaged meat preservation","authors":"Jun Yang ,&nbsp;Yanwei Mao ,&nbsp;Pengcheng Dong ,&nbsp;Rongrong Liang ,&nbsp;Lixian Zhu ,&nbsp;Xin Luo ,&nbsp;Yimin Zhang ,&nbsp;Xiaoyin Yang","doi":"10.1016/j.foodcont.2025.111149","DOIUrl":"10.1016/j.foodcont.2025.111149","url":null,"abstract":"<div><div>The CO₂ in high-oxygen modified atmosphere packaging (HiOx-MAP) could efficiently inhibit the growth of dominant <em>Pseudomonas fragi</em> in meat. However, little detailed information is available about the changes in <em>P. fragi</em> intracellular physiological properties and corresponding proteome and gene regulation in response to CO₂. This study aimed to elucidate the molecular antibacterial mechanism of CO₂ against <em>Pseudomonas fragi</em> held under both HiOx-MAP systems with various CO₂ concentrations (50% O₂/40% CO₂/10% N₂; 50% O₂/50% N₂). <em>P. fragi</em> induced meat spoilage (bacterial counts, pH, and total volatile basic nitrogen), and its physiological characteristics (intracellular pH (pH_i), adenosine triphosphate (ATP) and reactive oxygen species (ROS) levels, and motility), combined with bacterial proteome and targeted gene expression were investigated during chilled storage. Results showed that CO₂ suppressed <em>P. fragi</em> growth and spoilage potential by decreasing ATP contents and motility ability, associated with down-regulated protein and gene expression of glycolysis, flagellar assembly, and chemotaxis (e.g., aldehyde dehydrogenase (<em>aldB</em>), flagellar protein (<em>fliG</em> and <em>motA</em>)). CO₂ also induced oxidative stress via elevated ROS levels at the initial stage, and damaged cell membrane stability and genetic information processing by down-regulating outer membrane porin (<em>oprD</em>) and ribonuclease HI (<em>rnhB</em>) expression. However, CO₂ activated <em>P. fragi</em> citrate cycle to supply energy, and enhanced intracellular redox and pH homeostasis by up-regulating protein and gene expression of glutathione peroxidase, ATPase, and arginine deiminase. These findings underpin a significant advancement in understanding CO₂-bacteriostatic theory for meat packaging preservation.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"171 ","pages":"Article 111149"},"PeriodicalIF":5.6,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143100511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}