Food Control最新文献

{"title":"‘Going dark’ or under the radar? Challenges and opportunities for local authorities and dark kitchens in ensuring food safety","authors":"Zainab Laheri ,&nbsp;Iain Ferris ,&nbsp;Diogo Thimoteo da Cunha ,&nbsp;Jan Mei Soon-Sinclair","doi":"10.1016/j.foodcont.2025.111179","DOIUrl":"10.1016/j.foodcont.2025.111179","url":null,"abstract":"<div><div>Traditionally takeaway food outlets have relied on passing trade or it was included as part of a restaurant's offering. Yet the surge in online applications for ordering food has challenged this operational model. The rise of so-called dark kitchens that have no physical customer-facing presence has revolutionised the takeaway food sector. This change comes with a unique set of challenges and opportunities for food safety inspections and implementations. This study aims to assess the challenges in identifying and regulating dark kitchens, and to identify potential interventions to increase food safety compliance in dark kitchens by working with local authorities and dark kitchen owners and tenants. A mixed-method study involving a cross-sectional survey (n = 123) and two focus group discussions with 16 Environmental Health Officers (EHOs) and 16 semi-structured interviews with dark kitchen owners and tenants were conducted in England. Our study revealed multiple challenges faced by dark kitchen operators in managing food safety in shared spaces, food handling during delivery, high turnover of staff and delays in updating menu changes with online aggregators. The latter part of our study highlights the challenges encountered by EHOs in identifying and inspecting dark kitchens; including resource constraints, lack of dark kitchens' visibility, multiple trading names, insufficient guidance from regulatory body, communication difficulties, difficult working conditions in some dark kitchens and problems identifying where responsibility lies. Based on the perspectives of EHOs and dark kitchens, practical recommendations to improve food safety standards of dark kitchens are provided. The study also highlights the important role the online aggregators play in supporting Local Authorities as they have the ability to monitor and ensure rigorous vetting of food businesses before onboarding the food business. This is the first empirical study to assess the challenges in identifying and regulating dark kitchens as well as to identify the challenges and opportunities for food safety implementation and inspection in dark kitchens.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111179"},"PeriodicalIF":5.6,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139352","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":"Effect of packaging materials and temperature on water migration, thermal and textural properties of compacted rice cakes during storage","authors":"Kaidong Wei,&nbsp;Yin Zhang,&nbsp;Jie Zhang,&nbsp;Guanglei Li,&nbsp;Jian Yuan,&nbsp;Changrui Xing","doi":"10.1016/j.foodcont.2025.111177","DOIUrl":"10.1016/j.foodcont.2025.111177","url":null,"abstract":"<div><div>In this study, the effects of packaging materials and storage temperature on the quality of compacted rice cake (CRC) were investigated. Polyethylene terephthalate (PET), polyamide (PA), aluminum foil (AL), and composite materials (CM) were used as packaging materials for CRC followed by storage at 4 °C and 25 °C for 28 days. Water migration, thermal, and textural properties of CRC samples were analyzed. The results showed that the moisture content and water activity of CRC decreased with prolonged storage time after being packed with different materials. In addition, the hardness and chewiness of CRC increased, and <em>T</em>_p and Δ<em>H</em> of starch increased. Compared to CRC store at 4 °C, an increase in moisture migration rate was observed at 25 °C, with a correspondingly faster decline in moisture content through LF-NMR analysis. The CRC quality correlated negatively with changes of moisture content, especially at 25 °C. Since AL packaging has low water vapor permeability (WVP) and oxygen permeability (OP), the exchange is relatively slower. Taken together, our findings suggest that packaging with AL and storage at 4 °C can effectively maintain the stability of CRC over 28 days storage. Our research revealed the importance of packaging materials and temperature to preserve the quality of high starch-containing food.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111177"},"PeriodicalIF":5.6,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139348","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":"Effect of cooking on the presence of high production volume chemicals in fish","authors":"Sílvia Borrull,&nbsp;Francesc Borrull,&nbsp;Eva Pocurull,&nbsp;Rosa M. Marcé","doi":"10.1016/j.foodcont.2025.111175","DOIUrl":"10.1016/j.foodcont.2025.111175","url":null,"abstract":"<div><div>Contaminants such as 2-(methylthio)-benzothiazole (MeSBT) and tris(2-chloroisopropyl)-phosphate (TCPP) have been identified in fish samples for consumption. Since most fish is cooked before being consumed, it is important to assess how cooking affects these contaminants. This study focuses on the impact of common cooking methods (grilling and steaming) on TCPP and MeSBT in sea bass (<em>Dicentrarchus labrax</em>) and tuna (<em>Thunnus thynnus</em>), two widely consumed species in Spain. The results revealed that cooking has minimal impact on these contaminants, with one notable exception: a significant 28% loss of MeSBT in grilled sea bass. Other reductions ranged between 3% and 9%, possibly due to the dispersion caused by the cooking method themselves, such as differences in heat distribution, moisture loss, or the handling of samples during the process. These findings suggest that cooking slightly lowers contaminants levels, resulting in reduced exposure to TCPP and MeSBT in cooked fish compared to raw samples, indicating that cooking methods, particularly grilling, may help decrease exposure to these contaminants.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111175"},"PeriodicalIF":5.6,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139588","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":"Application of short-wave infrared hyperspectral imaging combined with machine learning on chilling injury detection in fresh coriander","authors":"Navavat Pipatsart ,&nbsp;Mutita Meenune ,&nbsp;Apirak Hoonlor ,&nbsp;Nuttawee Niamsiri ,&nbsp;Napassorn Punyasuk ,&nbsp;Stefan Mairhofer ,&nbsp;Sittiwat Lertsiri","doi":"10.1016/j.foodcont.2025.111176","DOIUrl":"10.1016/j.foodcont.2025.111176","url":null,"abstract":"<div><div>Chilling injury in coriander (<em>Coriandrum sativum</em> L.) occurs easily during transportation at low temperatures and cold storage to maintain freshness, leading to quality deterioration. Such chilling injury is difficult to notice at the early stage, thus rapid and accurate detecting is necessary. In this study, the application of short-wave infrared hyperspectral imaging (SWIR-HSI) combined with machine learning (ML) techniques was demonstrated in quality control of coriander. Selection of the relevant wavelength in SWIR region was conducted prior to investigation of ML algorithms for effective classification of chilling injury. The early stage of chilling injury was explored with SWIR-HSI in comparison with conventional measurement of moisture, total chlorophyll and color. Notably, early chilling injury was detected after 7 days of cold storage with SWIR-HSI, whereas it required 14 days for observation by conventional measurements. In addition, different profiles of volatile organic compounds from different cultivation batches were recognized by the current application of SWIR-HSI, which was in agreement with results from gas chromatography-mass spectrometry. These findings suggested the potential of SWIR-HSI in combination with ML, as a rapid and accurate technique for determining quality of coriander. Among the ML algorithms tested, i.e., K-Nearest Neighbors, Support Vector Machine, Random Forest Classifier, Multilayer Perceptron, and Convolutional Neural Network (CNN), CNN coupled with CNN-based wavelength selection yielded the best performance in classifying the early chilling injury with 94% accuracy.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111176"},"PeriodicalIF":5.6,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139240","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":"Exploring the resistome of probiotics, starter cultures, and cheeses via metagenomic analysis","authors":"Vita Rozman ,&nbsp;Nejc Stopnišek ,&nbsp;Petra Mohar Lorbeg ,&nbsp;Tanja Obermajer ,&nbsp;Darja Kušar ,&nbsp;Bojana Bogovič Matijašić","doi":"10.1016/j.foodcont.2025.111173","DOIUrl":"10.1016/j.foodcont.2025.111173","url":null,"abstract":"<div><div>The resistome of the food microbiota, which serves as a potential carrier for the transfer of antibiotic resistance genes (ARGs) to pathogenic bacteria, is a cause of concern for public health and food safety. From One Health's perspective, the resistomes of humans, animals, and environment have been extensively studied, while the resistomes of different food systems remain largely unexplored. An important aspect of our study was to investigate the microbiomes of cheese (three groups), probiotic supplements and starter cultures (n = 75) using shotgun metagenome sequencing to gain new insights into their resistomes. In total, we identified 689 ARGs in 62 samples, mainly those conferring resistance to disinfectants, tetracyclines, aminoglycosides, and macrolides. Of these ARGs, 32.2 % (222) were carried on mobile genetic elements (MGEs). We observed significant differences in microbiome composition and resistome profiles among sample groups. In particular, raw milk cheeses without starter cultures were characterized by the highest abundance and diversity of ARGs and MGEs, while thermal treatment of milk and the addition of starter cultures led to a significant reduction in microbiome diversity as well as diversity and abundance of ARGs and MGEs in cheese. Significantly lower ARG loads were detected in starter cultures and probiotics than in raw milk cheeses. We also found that the bacterial composition correlated with the resistome. While the majority of ARG-carrying contigs originated from <em>Bacillota,</em> particularly from <em>Enterococcus faecium</em> and <em>Lactococcus lactis,</em> a considerable proportion of ARG hosts were also found within <em>Pseudomonadota</em>, including potentially pathogenic species found in raw milk cheeses. This study improves the understanding of resistomes in fermented dairy products, probiotics, and starter cultures, and sheds light on critical challenges related to antibiotic resistance in the food chain. Our data emphasize the role of raw milk cheese as a reservoir of antibiotic resistance and reveal that the production method is an important factor in shaping the microbiome and resistome of cheese. The low abundance of resistance genes and mobile genetic elements in commercial cultures supports the hypothesis that they contribute only marginally to resistomes within the food chain. We have also introduced new qPCR protocols for the rapid detection of high-risk ARGs in complex food samples.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111173"},"PeriodicalIF":5.6,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139589","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":"Efficacy of phage application in modulating raw milk microbiota: Targeting Escherichia coli, Pseudomonas fluorescens, and Lactiplantibacillus plantarum","authors":"Esra Ekiz,&nbsp;Kubra Guven,&nbsp;Emine Kubra Tayyarcan,&nbsp;Ismail Hakki Boyaci","doi":"10.1016/j.foodcont.2025.111166","DOIUrl":"10.1016/j.foodcont.2025.111166","url":null,"abstract":"<div><div>The comprehensive understanding of phages within the food microbiota and their manipulation in a controlled manner is essential for efficient treatment, impacting both microbial quality and technological acceptance of food. In this study, we constructed a simplified core microbiota representing the predominant bacterial groups found in raw milk. Initially, LPP11_FSG phage, which is only susceptible to <em>L. plantarum</em> was isolated and characterized. The burst size and latent period of this phage were 101 PFU/infected cell and 20 min, respectively. Moreover, the phage was heat-sensitive beyond 50 °C but remained stable within a pH range of 4–9. We then examined the efficacy of phage application in broth media containing mono-, dual, and multicultural bacterial and phage groups to minimize pathogenic and spoilage bacteria while controlling beneficial microorganisms in the milk. In the multicultural group, the addition of phages targeting <em>E. coli</em> and <em>P. fluorescens</em> resulted in a reduction of 9.60 and 4.72 logs units, respectively, in the counts of these bacteria compared to the control. Furthermore, the counts of both bacteria remained below 2 logs unit, while the counts of <em>L. plantarum</em> retained a relatively stable level (∼6 logs unit). These optimal results were then investigated in UHT milk at 25 °C for 24 h. In the phage-treated milk groups, and the milk remained stable in terms of acidity (pH 6.48) and microbial quality (total bacterial load remained below 10⁴ CFU/ml), unlike the control group. In the study carried out to determine the stability of milk under cold storage conditions (4 °C), it was found that the growth of psychrotrophs could be controlled during storage without compromising quality. Furthermore, the bacterial counts in the phage-treated groups remained stable at 4 °C for up to 14 days. The findings from this study demonstrate that food microbiota can be modulated in a desired manner using specific phages, and the stability of the new microbiota can be maintained under storage conditions without any increases in bacterial loads.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111166"},"PeriodicalIF":5.6,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139654","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":"Multi-sensor fusion and deep learning for batch monitoring and real-time warning of apple spoilage","authors":"Zhiming Guo ,&nbsp;Yiyin Zhang ,&nbsp;Haidi Xiao ,&nbsp;Heera Jayan ,&nbsp;Usman Majeed ,&nbsp;Kwami Ashiagbor ,&nbsp;Shuiquan Jiang ,&nbsp;Xiaobo Zou","doi":"10.1016/j.foodcont.2025.111174","DOIUrl":"10.1016/j.foodcont.2025.111174","url":null,"abstract":"<div><div>Apples are highly susceptible to contamination from environmental factors and fungi during storage and logistics, leading to spoilage and economic losses. The study proposes a method for batch monitoring of apple quality and real-time spoilage warning system, based on multi-sensor fusion technology (MSFT), deep learning (DL), and variable selection algorithms (VSA). Volatile gases from apples infected with <em>Colletotrichum acutatum</em> (<em>C.a</em>), <em>Botrytis cinerea</em> (<em>B.c</em>), and <em>Botryosphaeria sarmentorum</em> (<em>B.s</em>) were collected using gas sensors. Key feature variables were optimized through VSA, and a prediction model for spoilage was developed using chemometrics and DL. Models based on Long Short-Term Memory (LSTM) and Gated Recurrent Unit (GRU) demonstrated strong predictive performance, with correlation coefficients (R) exceeding 0.88. Optimal performance was observed in the Synergy Interval-Gated Recurrent Unit (Si-GRU) model for <em>B.s</em>, with R of 0.9473 for calibration (R_c) and 0.9430 for prediction (R_p). A vehicle-mounted terminal using MSFT was developed to acquire temperature, humidity, vibration, and gas data, and transmitted this information in real time to a remote monitoring and warning platform. The Si-GRU model was identified as optimal for constructing a multi-environmental factor spoilage warning model, achieving R above 0.98, indicating robustness and accuracy. The optimal model was implemented on the platform, providing visual displays and graded alerts for apple spoilage. Results indicated that key quality indicators were effectively captured by MSFT, and primary spoilage factors were identified by VSA, enabling accurate DL-based monitoring and real-time warning of apple spoilage.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111174"},"PeriodicalIF":5.6,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139587","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":"Kakadu plum (Terminalia ferdinandiana Exell.): Provenance authentication to support first nations enterprises, regulators, and consumers","authors":"Carol V. Tadros ,&nbsp;Debashish Mazumder ,&nbsp;Patricia S. Gadd ,&nbsp;Jagoda Crawford ,&nbsp;Paul Saeki","doi":"10.1016/j.foodcont.2025.111158","DOIUrl":"10.1016/j.foodcont.2025.111158","url":null,"abstract":"<div><div><em>Terminalia ferdinandiana</em> Exell., commonly known as Kakadu plum, is a native fruit that holds cultural and economic significance for Australian Indigenous people. This wild-harvested fruit, owing to its remarkable nutritional and medicinal properties, has seen a rapid rise in demand from a farmgate value of just over $200,000 in 2012, $1.6 million in 2019 and is predicted to attain a farmgate value of up to $3.5 million Australian dollars by 2025. To secure the Kakadu plum industry from fraudulent activities, it is crucial to develop reliable methods to verify the origin of fruit products. This research aims to determine multi-elemental fingerprints of authentic Kakadu plum samples harvested in northern Australia and build a statistical model to authenticate their geographic origin. Kakadu plum fruit from 21 regions across the Kimberley region of Western Australia and Northern Territory (<em>n</em> = 443) were analysed for 30 mineral elements (Mg, Al, Si, P, S, Cl, K, Ca, Ti, Cr, Mn, Fe, Ni, Cu, Zn, As, Se, Br, Rb, Sr, Y, Zr, Cd, Sn, Sb, Nd, Hf, Pb, Bi, and U) using Itrax micro X-ray fluorescence. A Kakadu plum reference database was then created for storing the analytical data and providing access for statistical analyses. The elemental fingerprint of these reference samples were analysed by principal component analysis (PCA), and random forest (RF) was employed to develop a pattern recognition classification model that predicts the origin of each sample. PCA results showed that this technique is not suitable for geographic origin authentication, as there was a significant overlap in plum samples and there were no well-defined groups of Kakadu plum fruit for each location. Despite similarities in elemental fingerprints of plums between neighbouring geographic locations, the application of RF as a method for reliably classifying the geographical origin of samples is demonstrated. An overall accuracy of approximately 82% is achieved, and the model revealed that the soil-derived elements Rb, Cu, Cr, and Mn, are the most important origin markers for effectively differentiating Kakadu plums between the 21 locations. This is the first research focussed on using elemental fingerprinting to authenticate the geographic origins of Kakadu plum harvest sites and is a significant step towards supporting Aboriginal community-based enterprises to protect this cultural resource across Northern Australia and safeguard both producers and consumers against fraud.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111158"},"PeriodicalIF":5.6,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143376594","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":"Performance of technological and microbiological quality characteristics of germinated rice: A comparative study of cooking techniques","authors":"Maria Eugenia Araujo Silva Oliveira ,&nbsp;Monique Barreto Santos ,&nbsp;Gabriel Gozzi ,&nbsp;Carine da Fonseca Cechin ,&nbsp;Leda Maria Fortes Gottschalk ,&nbsp;Priscila Zaczuk Bassinello ,&nbsp;José Manoel Colombari Filho ,&nbsp;Dirce Yorika Kabuki ,&nbsp;Carlos Wanderlei Piler de Carvalho ,&nbsp;Cristina Yoshie Takeiti","doi":"10.1016/j.foodcont.2025.111164","DOIUrl":"10.1016/j.foodcont.2025.111164","url":null,"abstract":"<div><div>Germination is a process used to improve the nutritional and sensory quality of brown rice, but technological and microbiological characteristics under different cooking techniques and storage conditions are neglected. In this scenario, this study aimed to evaluate the effect of rice types (germinated, parboiled and polished) on the physical, chemical and microbiological characteristics in terms of different cooking rice preparation methods and storage conditions. In general, germination did not affect crystallinity and DSC parameters but was effective in reducing the cooking time (31–22 min) using a conventional pan. A resistant starch content was observed after 30 days under freezing and increasing pronouncedly if samples were cooked in an electric rice cooker (100 %), highlighting the prebiotic aspect. After cooking (t = 0 h), germination induced the highest values of hardness (19.7 N) and chewiness (24.6 N) in germinated brown rice prepared by electric cooker. The freeze-thaw cycling (t = 30 days) reduced hardness (19.2 −12.7 N) and chewiness (17.1–5.3 N) compared to commercial and non-germinated samples (p &lt; 0.05). Solely germinated rice stored at room temperature (25 °C) showed <em>B. cereus</em> growing. It is concluded that germination has the potential to become an innovative process to improve gamma-aminobutyric acid (GABA), changing the carbohydrate chemistry and texture, adding value to brown rice. In contrast, germination can favor the <em>B. cereus</em> growing under specific conditions and refrigeration or freezing immediately cooking consist in safe procedures to prevent outbreaks related to germinated rice-based product consumption.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111164"},"PeriodicalIF":5.6,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139590","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":"Effect of Cinnamomum cassia essential oil combined with enzymes on the elimination and regrowth potential of Listeria monocytogenes and Salmonella enterica biofilms formed on stainless steel surfaces","authors":"Cervantes-Huamán B.R.H.,&nbsp;Vega-Sánchez A.,&nbsp;Rolón-Verdún P.,&nbsp;Gervilla-Cantero G.,&nbsp;Rodríguez-Jerez J.J.,&nbsp;Ripolles-Avila C","doi":"10.1016/j.foodcont.2024.111120","DOIUrl":"10.1016/j.foodcont.2024.111120","url":null,"abstract":"<div><div>This study investigates the biofilm-forming potential of five distinct <em>Listeria monocytogenes</em> (ST-388, S2-bac, EDG-e, CECT 5672, and CECT 935) and <em>S</em><em>almonella</em> <em>enterica</em> strains (CECT 4594, CECT 4156, CECT 4300, CECT 4155, and CECT 4396), and evaluates the efficacy of various treatments involving <em>Cinnamomum cassia</em> essential oil (EO) and/or the enzymes protease, amylase, and mannanase on biofilms formed on stainless steel surfaces. Employing both quantitative and qualitative methodologies (<em>i.e.,</em> TEMPO system and Direct Epifluorescence Microscopy (DEM)), the research aims to elucidate the biofilm formation dynamics and treatment outcomes. No significant differences were observed (<em>P</em> &lt; 0.05) among the eight treatments applied to the model strain ST-388, while for <em>S.</em> Typhimurium treatments from A1 to A4 were the most effective (<em>P</em> &gt; 0.05). Quantitative and qualitative evaluations showed significant biofilm cell detachment, with reductions ranging from 4.97 ± 0.85 to 6.19 ± 0.56 Log CFU/cm², depending on the strain and treatment applied. The antimicrobial activity of <em>C. cassia</em> EO, primarily due to trans-cinnamaldehyde, was effective against both pathogens and increased its inhibition when applied with the enzymatic formulation. Imaging analyses confirmed the structural breakage of biofilms, highlighting strain-specific responses to the treatments. Although none of the treatments achieved complete eradication of biofilms, the remaining cell load varied among strains, influencing the regeneration potential. Surviving cells were capable of consolidating new biofilm structures during subsequent incubation. However, regrowth levels did not fully reach the initial biofilm density. These findings underscore the potential of alternative approaches utilizing natural compounds and enzymatic treatments to enhance biofilm control strategies within the food industry's standard cleaning and disinfection protocols.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111120"},"PeriodicalIF":5.6,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139308","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}