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Summary: Pork cutlets are susceptible to cross‐contamination with foodborne pathogens during processing. Food irradiation effectively improves food hygiene by eliminating microbes. We investigated the application of X‐ray irradiation (0.5–10 kGy) on pathogen inactivation (D10 value), quality changes [total aerobic bacteria (TAB), yeast and mould (Y&M), total coliform (TC), colour, thiobarbituric acid reactive substance (TBARS), and pH], and the hydrocarbon profile of pork cutlets. D10 values of Escherichia coli O157:H7, Salmonella typhimurium, Listeria monocytogenes, and Staphylococcus aureus were 0.37, 0.62, 0.52, and 0.36 kGy, respectively. At least 3.10 kGy (5‐D10 values) is required to ensure the microbiological safety of pork cutlets. X‐ray irradiation dose‐dependently reduced all microbial counts, and up to 7 kGy had no adverse effects on colour, TBARS, and pH. Furthermore, 1,7‐hexadecadiene and 8‐heptadecene were potential markers for irradiated pork cutlets. X‐ray irradiation of up to 7 kGy is effective in improving hygiene levels while maintaining pork cutlet quality. [ABSTRACT FROM AUTHOR]

Staphylococcus aureus is a prevalent foodborne pathogen, and its resistance has become more pronounced due to antibiotic overuse. In this paper, we constructed a 3D‐QSAR model using 47 naphthalimidopropanediols derivatives (NIOLs). The results indicate that the CoMFA model (q2 = 0.771, r2 = 0.998) and CoMSIA‐ASH model (q2 = 0.638, r2 = 0.995) exhibit favorable predictive capabilities, leading to the design of 11 novel NIOLs as antibacterial agents. ADMET was used to validate their pharmacokinetic characteristics, molecular docking was performed to validate the binding capability of the designed molecules, dynamics simulations, and binding free energy were employed to verify the accuracy of docking results. The results demonstrate excellent performance of the designed novel molecules, which may provide significant references for the development of novel and effective antibacterial agents against S. aureus. [ABSTRACT FROM AUTHOR]

Dish sponges are known to support the proliferation of human bacterial pathogens, yet they are commonly used by consumers. Exposure to foodborne pathogens via sponge use may lead to illness, a serious concern among susceptible populations. The extent of exposure risks from sponge use has been limited by constraints associated with culture‐independent or dependent methods for bacterial community characterization. Therefore, five used dish sponges were characterized to evaluate the presence of viable bacterial foodborne pathogens using the novel application of propidium monoazide (PMA) treatment and targeted 16S rRNA gene amplicon sequencing. Select pathogen viability was confirmed using targeted selective enrichment. The taxonomic abundance profiles of total and viable sponge microbiomes did not vary significantly. The numbers of unique bacterial species (p = 0.0465) and foodborne pathogens (p = 0.0102) identified were significantly lower in viable sponge microbiomes. Twenty unique bacterial foodborne pathogens were detected across total and viable sponge microbiomes, and three to six viable foodborne pathogens were identified in each sponge. Escherichia coli and Staphylococcus aureus were identified in each viable sponge microbiome, and viable E. coli were recovered from two sponges via targeted selective enrichment. These findings suggest that sponge‐associated bacterial communities are primarily viable and contain multiple viable bacterial foodborne pathogens. [ABSTRACT FROM AUTHOR]

Summary: The increased consumption of minimally processed vegetables (MPV) in various countries is related to the continued interest of consumers in seeking practical and healthy food items. Due to multiple processing steps, MPV can be contaminated by several foodborne pathogens that pose significant health risks to consumers. The use of rapid techniques to detect pathogens in ready‐to‐eat (RTE) foods such as MPV is therefore essential to provide high quality and safe products. This review aims to provide a comprehensive description of molecular‐based techniques for rapid detection of pathogenic bacteria in MPV, and their occurrence reported in studies published in the last 10 years. The main pathogens detected using rapid methods were Salmonella spp., Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Shigella spp., and Campylobacter jejuni. Molecular‐based techniques included real‐time polymerase chain reaction (PCR), multiplex PCR, matrix‐assisted laser desorption ionisation time of flight mass spectrometry (MALDI‐TOF MS), and denaturing gradient gel electrophoresis (DGGE). The data indicate high incidences of pathogenic bacteria in MPV, stressing the need for their rapid detection in these products to prevent associated health risks. Further studies should be carried out to increase the sensitivity of molecular‐based techniques and prevent false positives due to undesirable non‐specific PCR amplifications. [ABSTRACT FROM AUTHOR]

Summary: This article reviews available evidence on food safety and foodborne illness in Laos, especially as it relates to human nutrition. There is a distinct lack of research in Laos surrounding bacterial, viral, parasitic and chemical foodborne contaminants, which contribute to significant yet avoidable public health problems. Viral and chemical foodborne contaminants are especially under researched. Major challenges include undeveloped reporting systems for outbreaks, zoonotic foodborne pathogens, antimicrobial resistance, resource constraints and communicating food safety risks to diverse ethnic groups. Evidence‐based food safety policy in Laos requires improved surveillance and reporting, identification of evidence gaps within food value chains, assessments of risks and cost‐effective approaches, and supporting partnerships with neighbouring countries. Specific suggestions for targeted research involve conducting longitudinal studies to ascertain long‐term public health impacts, continuing to identify foodborne etiologic agents and transmission routes in Laos and implementing interdisciplinary, One Health approaches to address complex problems more sustainably. [ABSTRACT FROM AUTHOR]

The Dominican Republic, like other economically developing countries, has begun to shift national focus away from food security to concentrate on improving food safety and nutrition. The government of the Dominican Republic has promoted and implemented measures aimed at eradicating poverty and malnutrition and reducing the diseases that are a direct consequence of nutritional deficiencies. However, between 2013 and 2018, the Dominican Republic reported approximately 23,000 cases of foodborne illness annually. Additionally, the number of annual cases of acute diarrhea has increased to approximately 80,000 cases per year with a mortality rate (per 100,000 inhabitants) between 5.98 and 6.94. While the etiological agents responsible for these cases are often not identified, foodborne pathogens including Shigella, E. coli, Klebsiella pneumoniae, Salmonella, and Campylobacter have been isolated from food exported from the Dominican Republic as well as locally consumed foods. This review describes the status of food safety in the Dominican Republic. The review focuses on what is known regarding the etiological agents involved in foodborne disease outbreaks in the country, the impact of foodborne disease, measures the Dominican Republic government has taken to ensure the safety of both exported foods and foods consumed locally, barriers to improving food safety, as well as current and emerging food safety challenges. [ABSTRACT FROM AUTHOR]

Staphylococcus aureus (S. aureus), a common foodborne pathogen, poses significant public health challenges due to its association with various infectious diseases. A key player in its pathogenicity, which is the IsdA protein, is an essential virulence factor in S. aureus infections. In this work, we present an integrated in‐silico and experimental approach using MD simulations and surface plasmon resonance (SPR)‐based aptasensing measurements to investigate S. aureus biorecognition via IsdA surface protein binding. SPR, a powerful real‐time and label‐free technique, was utilized to characterize interaction dynamics between the aptamer and IsdA protein, and MD simulations was used to characterize the stable and dynamic binding regions. By characterizing and optimizing pivotal parameters such as aptamer concentration and buffer conditions, we determined the aptamer's binding performance. Under optimal conditions of pH 7.4 and 150 mM NaCl concentration, the kinetic parameters were determined; ka = 3.789 × 104/Ms, kd = 1.798 × 103/s, and KD = 4.745 × 10−8 M. The simulations revealed regions of interest in the IsdA‐aptamer complex. Region I, which includes interactions between amino acid residues H106 and R107 and nucleotide residues 9G, 10U, 11G and 12U of the aptamer, had the strongest interaction, based on ΔG and B‐factor values, and hence contributed the most to the stability of the interaction. Region II, which covers residue 37A reflects the dynamic nature of the interaction due to frequent contacts. The approach presents a rigorous characterization of aptamer‐IsdA binding behavior, supporting the potential application of the IsdA‐binding aptamer system for S. aureus biosensing. [ABSTRACT FROM AUTHOR]

The ability of foodborne pathogens to grow in food products increases the associated food safety risks. Listeria monocytogenes (Lm) is a highly adaptable pathogen that can survive and grow under a wide range of environmental circumstances, including otherwise inhibitory conditions, such as restrictive cold temperatures. It can also survive long periods under adverse environmental conditions. This review examines the experimental evidence available for the survival and growth of Lm on fresh vegetables and ready‐to‐eat vegetable salads. Published data indicate that, depending on certain intrinsic (e.g., nutrient composition) and extrinsic factors (e.g., storage temperature, packaging atmosphere), Lm can survive on and in a wide variety of vegetables and fresh‐cut minimally processed vegetable salads. Studies have shown that temperature, modified atmosphere packaging, relative humidity, pH, water activity, background microbiota of vegetables, microbial strain peculiarities, and nutrient type and availability can significantly impact the fate of Lm in vegetables and vegetable salads. The influence of these factors can either promote its growth or decline. For example, some studies have shown that background microbiota inhibit the growth of Lm in vegetables and minimally processed vegetable salads, but others have reported a promoting, neutral, or insignificant effect on the growth of Lm. A review of relevant literature also indicated that the impact of most influencing factors is related to or interacts with other intrinsic or extrinsic factors. This literature synthesis contributes to the body of knowledge on possible strategies for improving food safety measures to minimize the risk of Lm‐associated foodborne outbreaks involving vegetables and vegetable salads. [ABSTRACT FROM AUTHOR]

Summary: Impacts of aqueous and ethanolic extracts of garlic were investigated in suppressing bacterial growth and biogenic amine (BA) formation by selected foodborne pathogens (Candida albicans, Salmonella paratyphi A, Escherichia coli and Staphylococcus aureus) and fish spoilage bacteria (Enterococcus faecalis, Photobacterium damselae and Pseudomonas luteola). The spread‐plate method was used to monitor bacterial growth in histidine decarboxylase broth (HDB), whereas the rapid high‐performance liquid chromatographic (HPLC) method was used for BA analysis. Bacterial growth and their ammonia and BA production were monitored using HDB. The results showed that bacterial growth on HDB was in the range from 9.13, for P. luteola, to 9.54 log CFU (colony‐forming units) mL−1, for S. aureus and C. albicans. The presence of garlic extracts in HDB resulted considerably in lowering bacterial growth and BA formation (P < 0.05). The highest inhibitory activities of ethanolic and water garlic extracts were obtained for Gram‐positive S. aureus with 1.4 and 1.5 logarithmic reduction on bacterial growth, followed by Gram‐negative Salmonella Paratyphi A and E. coli. Application of garlic extracts, mainly ethanolic ones, showed a significant inhibitory effect on bacterial ammonia production, with 4‐100‐fold lower ammonia accumulation (P < 0.05). Bacteria produced all tested BAs, mainly dopamine, agmatine and tryptamine. The highest levels of histamine and tyramine (61.99 and 36.45 mg L−1) were produced by S. aureus. In the presence of aqueous or ethanolic garlic extracts, putrescine production by E. faecalis was around 110‐fold lower than that of the control group. Results revealed that both garlic extracts are potent antimicrobials that can control the growth of foodborne pathogens and their harmful BA formation. [ABSTRACT FROM AUTHOR]

Salmonella and Staphylococcus aureus are common pathogens that cause foodborne illnesses. Currently, the detection of these pathogens involves time‐consuming procedures, namely isolation, cultivation, and biochemical identification, making it impossible for on‐site real‐time testing. In this study, we developed a compact hand‐held real‐time fluorescent nucleic acid testing device and specific lyophilized reagents to achieve rapid detection of Salmonella and S. aureus within 30 min. The detection sensitivity was 100 colony‐forming units (CFU)/mL for Salmonella and 125 CFU/mL for S. aureus. This technique significantly reduced the detection time compared with the traditional cultivation method. Even at low initial concentrations of 5 CFU/mL for Salmonella and 15 CFU/mL for S. aureus, it demonstrated superior performance compared with traditional cultivation, detecting the target bacteria more than 2 days earlier than that method. Notably, we achieved 100% in the detection of Salmonella and S. aureus using spiked pastry samples. In addition, the proposed detection system exhibited excellent specificity when tested against 27 bacterial strains. In conclusion, the proposed nucleic acid detection system provides a viable, miniaturized solution for rapid detection of bacteria. [ABSTRACT FROM AUTHOR]

Food contamination poses a significant threat to public health, the economy, and human health worldwide, occurring at any stage of the food supply chain, from farm to fork. Efficient and effective real‐time monitoring methods for the early identification and rapid detection of pathogen contamination are critical to preventing possible food safety issues. In the past decade, flexible electrochemical biosensors have rapidly expanded in the detection of foodborne pathogens, owing to their ability to function well at biological interfaces that may be soft, intrinsically curvy, irregular, or deformable. The most important features of flexible sensors are their flexibility, multifunctionality, low cost, and good compatibility with solution processing methods. These properties enable flexible sensors to be used in various applications, including smart packaging. This review focuses on the materials, structures, and fabrication methods of flexible biosensors, as well as their applications in food safety monitoring. It examines recent advances in electrochemical immunosensors and aptasensors for pathogen detection, with a focus on their key components and their application in food analysis, while critically examining their current trends, particularly in conjunction with nanomaterials such as carbon nanotubes, graphene, gold nanoparticles, Indium tin oxide, etc. Finally, current issues and prospects for the future are discussed. [ABSTRACT FROM AUTHOR]

Summary: The growing consumption of untreated juices has increased the outbreaks related to Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes. Although these pathogens are not in favourable conditions in fruit juices, cases of survival in acidic environments have been reported in fruit and vegetable juices. Thus, this study has evaluated the microbiological quality (total aerobic mesophilic microorganisms (TAM), moulds and yeasts, total coliforms (TC) and E. coli populations) and investigated the occurrence of foodborne pathogens (Salmonella spp. and L. monocytogenes) in 100 fresh (blended) and self‐service (monovarietal) untreated juices. Concerning the obtained results, pH was higher for fresh juices than for self‐service juices. The results showed great variability in TAM, moulds and yeasts and TC populations. For TAM, the results ranged from 1.7 to 7.4 log cfu mL−1. Values for moulds and yeasts, ranged from below detection limit (<10 cfu mL−1) to 5.9 log cfu mL−1. And for TC, results went from below detection limit (<1 cfu mL−1) to 4.4 log cfu mL−1. However, significant differences were only observed between the two types of samples in TC, being higher in fresh juices than in self‐service juices. For E. coli enumeration, all the samples were below the detection limit (1 cfu mL−1). Finally, no Salmonella spp. or L. monocytogenes were detected in 25 mL of sample. All analysed samples complied the requirements from European regulation. [ABSTRACT FROM AUTHOR]

Since ancient times, humans have learned to use fire and other heating methods to fight against dangerous pathogens, like cooking raw food, sterilizing surgical tools, and disinfecting other pathogen transmission media. However, it remains difficult for current heating methods to achieve extremely fast and highly efficient sterilization simultaneously. Herein, an ultrafast and uniform heating‐based strategy with outstanding bactericidal performance is proposed. Ultra‐precise laser manufacturing is used to fabricate the Joule heater which can be rapidly heated to 90 °C in 5 s with less than 1 °C fluctuation in a large area by real‐time temperature feedback control. An over 98% bactericidal efficiency on S. aureus for 30 s and on E. coli for merely 5 s is shown. The heating strategy shows a 360 times faster acceleration compared to the commonly used steam sterilization from the suggested guidelines by the Centers for Disease Control and Prevention (CDC), indicating that high temperatures with short duration can effectively disinfect microorganisms. As a proof of concept, this heating strategy can be widely applied to sterilizing cash and various objects to help protect the public from bacteria in daily life. [ABSTRACT FROM AUTHOR]

Background and aim: Different Salmonella serotypes are considered one of the most important food pathogens in the world. Poultry meat and eggs are the primary carriers of Salmonella in human populations. This study aimed to estimate the Salmonella enteritidis and Salmonella typhimurium contamination rates of retail hen and quail eggs in Karaj, Iran. Moreover, the antimicrobial resistance patterns of the strains were evaluated, and the efficiency of the standard culture method and multiplex polymerase chain reaction (m‐PCR) were compared. Materials and methods: In this descriptive cross‐sectional study over 1 year (Jan–Dec 2022), 150 commercial and 150 backyard hen eggs and 300 commercial quail eggs, without cracks and fractures, were collected randomly from best selling groceries in Karaj city. All samples were examined for Salmonella contamination independently by standard culture and m‐PCR approaches. A standard disc diffusion method was employed to assess the antimicrobial susceptibility of the strains against 18 antimicrobial agents. Results: Out of 300 examined eggs, 2 S. enteritidis strains were isolated from the shell of backyard hen eggs. The same serotype was also detected in the contents of one of these two eggs. One S. typhimurium was isolated from the shell of a commercial hen egg. Overall, the Salmonella contamination of the shell and contents was 1% and 0.3%, respectively. Salmonella was not isolated from the eggshells or the contents of the quail eggs. There was complete agreement between the results of m‐PCR and the standard culture methods. Among the 18 tested antibiotics, the highest resistance was recorded for colistin (100%), followed by nalidixic acid (75%). Conclusion: As most Salmonella spp. are associated with human food poisoning, continuous surveillance is required to effectively reduce the risk posed by contaminated poultry eggs. Furthermore, mandatory monitoring of antimicrobial use on Iranian poultry farms is recommended. [ABSTRACT FROM AUTHOR]

Summary: The aim of this work was to evaluate the prevalence of Listeria monocytogenes and other Listeria spp. in chicken, duck, quail, turkey and pork meat, including the antibiotic resistance of isolated strains. A total of 184 meat samples were collected from different retailers in La Rioja (Spain). The presence of Listeria spp. and L. monocytogenes were detected in 24.46% and 10.32% of the meat samples respectively. L. monocytogenes was the predominant Listeria spp. found in chicken, quail and pork meat, while L. innocua and L. welshimeri were the predominant species in duck and turkey meat respectively. A total of thirty‐three strains (55.93%) of Listeria spp. were found to be multi‐resistant (resistant to ≥3 families of antibiotics). The highest multi‐resistant rates were observed in L. monocytogenes (73.68%) and L. innocua (70.59%), followed by L. ivanovii (50%). Resistance to ampicillin and trimethoprim–sulfamethoxazole were found in L. monocytogenes strains isolated from chicken, being of special concern, since these antibiotics are used in the treatment of listeriosis. Special measures should be taken to reduce meat contamination such as adequate handling, correct preparation (cooking) and cleaning and disinfection in order to avoid cross‐contamination. [ABSTRACT FROM AUTHOR]

Summary: Staphylococcus aureus is a prominent foodborne pathogen causing Staphylococcal food poisoning (SFP) in dairy products. This study estimated S. aureus growth and thermal inactivation kinetic parameters and variability in various dairy products by conducting a meta‐analysis. Cheese exhibited a lower theoretical minimum temperature (Tmin), indicating favourable conditions for S. aureus growth even at lower temperatures. Tmin values for other matrices ranged from 5.0 to 7.2 °C, providing insights for production parameter formulation. Meanwhile, significant variations in the maximum population density (Ymax) are among dairy products at the same temperature. Keeping temperatures below 0 °C in pasteurised milk, raw milk and cheese limited Ymax to approximately 102–4 CFU mL−1, below the international toxicity threshold. Factors influencing D values were smaller than strain variability, and NaCl concentration emerged as a significant factor affecting S. aureus growth. These parameters can serve as references for quality control, safety and production optimisation in dairy product processes. [ABSTRACT FROM AUTHOR]

The extensive use of synthetic antibiotics and insecticides in controlling microbes and insect spreads led to a build-up of resistance strains and caused negative impacts on human health through bioaccumulation in food and the environment. The present study assessed the antimicrobial activity of Amphora coffeaeformis (A. coffeaeformis) ethanolic extract against foodborne pathogenic microbes as well as assessed its ability to control Culex pipiens L. (C. pipiens) larvae. The gas chromatography-mass spectrum (GC/MS) and high-performance liquid chromatography (HPLC) analysis showed that A. coffeaeformis extract was rich with phenolic compounds, organosulfur compounds, carboxylic acids, amino acids, organic quinoline, dipeptide and monosaccharide. The extract of A. coffeaeformis showed antibacterial capability against all tested bacteria, with minimal inhibition concentration (MIC) values ranging from 20.2 to 66.7 g/mL, as well as antifungal effects against all tested mycotoxigenic fungi, with MIC values ranging from 113.62, 68.95 and 49.37 µg/mL mg/mL. Furthermore, the extract showed high larvicidal activity against C. pipiens larvae at 24, 48, and 72 h, respectively. LC50 values decreased gradually with the treatment period. Likewise, the adult emergence and growth index were significantly negatively related to increasing extract concentrations. Moreover, the extract exhibited a noteworthy depletion in the reproductive potential and increased sterility index of C. pipiens females developed of treated larvae. Besides a reduction in egg hatching percent, increase pupal malformations, increase and adult abnormalities. C. pipiens biochemical markers; glutathione-S-transferase, carboxylesterase, acetylcholinesterase, a-esterase and cytochrome P-450 showed significant alteration after the extract exposure. Overall, these findings promise the application possibility of A. coffeaeformis extract as a biopreservator against foodborne pathogens and as bioinsecticides for mosquito control as well. [ABSTRACT FROM AUTHOR]

Various studies have shown that natural colorants, in addition to their coloring attributes, have valuable biological effects such as antioxidant, anti‐inflammation, and anticarcinogenic properties. Moreover, their use as a food colorant can restrict the potential disadvantages of synthetic additives and turn foods into functional products. In this study, in vitro antimicrobial activities of two natural colorants of bixin and curcumin against some important foodborne pathogens: Staphylococcus aureus (S. aureus), Listeria innocua (L. innocua), and Escherichia coli (E. coli) were investigated by disk diffusion method. Minimum inhibitory concentration and minimum bactericidal concentration values were determined by agar dilution and broth microdilution methods. The synergistic activity of the colorants against selected microorganisms was assayed by the checkerboard microdilution method. The results showed that the inhibitory effects of bixin against S. aureus were more pronounced than E. coli and L. innocua. The lowest concentration of curcumin (0.6 mg/mL) in the disk diffusion method was not inhibited by any tested bacteria. However, it was effective at the higher concentrations against three microorganisms, but its diameter of inhibition zones was lower than gentamicin in all concentrations. Synergetic effects were observed by curcumin and bixin combination against S. aureus (FICI ≤ 0.5), but they act as an antagonist against E. coli and L. innocua. The results of the synergy test were confirmed by the isobologram curves. [ABSTRACT FROM AUTHOR]

Summary: The so‐called emerging technologies have gained prominence in the field of food processing, compared to conventional heat treatments, due to technological, sensorial and microbiological safety benefits. Ultraviolet radiation (UV), more specifically UV‐C radiation, is inexpensive and has been one of the most studied technologies. This work seeks to summarise the application of UV‐C treatment, contextualising its efficiency in the inactivation of microorganisms in different food matrices and surfaces associated with food handling and allowing the visualisation of trends in the combination of UV‐C radiation with other technologies. Still, the technology is related to quantitative tools associated with food microbiology. Factors related to processing parameters, characteristics of the microbial population and food properties have a direct influence on the effectiveness of UV‐C technology. The UV‐C treatment parameters must be rigorously defined, considering the particularities of each food matrix, so that undesirable identity or sensory changes do not occur. The application of mathematical tools, such as predictive microbiology and quantitative microbial risk assessment, is fundamental in the planning and definition of processing parameters for UV‐C radiation technology. [ABSTRACT FROM AUTHOR]

The presence of antibiotic‐resistant pathogens in food is a serious public health concern nowadays. This study focuses on the isolation and characterization of potentially pathogenic Escherichia coli and antimicrobial‐resistant pathogens in chicken curry and potato smash samples collected from the canteens and cafeteria of Dhaka University in Bangladesh. Isolates were identified by their cultural, morphological, and biochemical tests (motility indole urease test, Kliger's iron agar test, catalase test, oxidase test, methyl red and Voges‐Proskauer tests). The antibiotic susceptibility test was done by the disk diffusion method. The range of total bacterial count in the potato smash and chicken curry samples was from 1.4 × 104 to 1.6 × 108 CFU/g and from 2.4 × 103 to 2.6 × 106 CFU/g, respectively. Escherichia coli, Salmonella, Vibrio, Klebsiella, Citrobacter, Enterobacter, Proteus, Clostridium, Staphylococcus, Streptococcus, Micrococcus, Bacillus, and Sarcina strains were isolated in both samples. Isolates were highly resistant to ampicillin (90.90%) followed by colistin (52.27%), azithromycin (27.27%), and tetracycline 25%. Proteus species had the highest rate of multiple antibiotic resistance (MAR; 62.5%), followed by Citrobacter species (50%). The isolated E. coli strains were further analyzed through PCR assay to detect virulent genes (EPEC: eaeA 229 bp, bfpA 450 bp, ETEC elt 322 bp, EHEC hylA 534 bp, and EIEC ial 320 bp). One E. coli isolate had the eaeA target gene under EPEC pathotypes. Escherichia coli, as a fecal indicator, may indicate fecal contamination or poor and unhygienic food handling. The findings recommend further investigations to identify potential mechanisms of contamination and preventive measures to improve the food safety level in the canteens and restaurants. [ABSTRACT FROM AUTHOR]

Campylobacter jejuni is the predominant bacterial cause of gastroenteritis, the main cause of foodborne deaths. Currently, Campylobacter is a common foodborne pathogen found in poultry; thus, there is a need for the development of novel intervention strategies. The aim of the study was to examine the effect of eugenol on C. jejuni load in an experimental chicken meat model. We observed that eugenol was effective in reducing C. jejuni load for 7 days of storage. Eugenol treatment at all concentrations (1.28, 5.12, and 10.24 mg mL−1) decreased Campylobacter load more significantly in the reference strain, and this decrease was dose‐dependent throughout the storage period. Compared to the control group, eugenol reduced the counts of chicken isolate and the reference strain of C. jejuni by approximately 1.5 and 4.5 log/CFU, respectively, after 7 days of storage. Eugenol is a promising agent for improving the safety of poultry. [ABSTRACT FROM AUTHOR]

Foodborne pathogens can cause gastrointestinal infections in consumers and in some cases can even lead to outbreaks. In the last decade, it has been observed that some zoonotic pathogenic bacteria can use plants as secondary hosts. Contamination with foodborne bacteria becomes relevant in foods that are regularly eaten raw, such as lettuce, cilantro, fenugreek, rocket leaves, basil, and so forth, and some fruits such as tomatoes, melons, and green peppers; because the elimination of these pathogenic bacteria is difficult to achieve with conventional sanitization processes. Contamination of produce can occur throughout the entire production chain. In farmlands, pathogenic bacteria can contaminate the seed, mainly when contaminated water is used for irrigation. Later, bacteria can reach other plant tissues such as the stems, leaves, and fruits. Another form of contamination is when the produce is in contact with feces from domestic, production, or wild animals. Additionally, poor handling practices during harvest, packaging, distribution, and sale can contaminate produce. Studies have shown that foodborne pathogens can adhere to produce, sometimes forming a biofilm, and can also be internalized into the plant or fruit, which protects them from sanitation processes. For this reason, in this text we address three biocontrol strategies such as bacteria, lytic bacteriophages, and some fungi, as an alternative approach for the control of both foodborne and plant pathogens. Additionally, the use of these biological agents can represent an advantage for the development of the plant, making them a good strategy to favor yield. [ABSTRACT FROM AUTHOR]

Essential oils (EOs) and plant extracts have demonstrated inhibitory activity against a wide range of pathogenic bacteria. In this study, the chemical composition of manuka, kanuka, peppermint, thyme, lavender, and feijoa leaf and peel EOs and feijoa peel and leaf extracts were analyzed, and their antimicrobial activity against Escherichia coli, Salmonella enterica Typhimurium, Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes were determined. The results showed that the major compounds varied among different EOs and extracts, with menthol in peppermint EO, thymol and carvacrol in thyme EO, linalool in lavender EO, β‐caryophyllene in feijoa EO, and flavones in feijoa extract being the most prevalent. The study found that while EOs/extracts had antimicrobial activity alone, no individual EO/extract was highly effective against all tested species. Therefore, their combinations were tested to identify those that could broaden the spectrum of activity and act synergistically. The checkerboard method was applied to assess the possible synergism between the paired combinations of EOs/extract. The peppermint/thyme, peppermint/lavender, and peppermint/feijoa peel extract combinations exhibited a synergistic effect against E. coli and L. monocytogenes, with the peppermint/thyme and peppermint/feijoa peel extract combinations being the most effective against all five pathogens. Time‐to‐kill kinetics assays demonstrated that peppermint/thyme and peppermint/feijoa peel extract combinations achieved complete eradication of E. coli within 10–30 min and L. monocytogenes within 4–6 h. This study provides a promising approach to developing a natural alternative for food preservation using synergistic combinations of EOs/extracts, which could potentially reduce the required dosage and broaden their application in food products as natural preservatives. [ABSTRACT FROM AUTHOR]

Summary: Bacteria adherence to the surface and the resulting biofilm have serious harmful effects in food. Biofilm formation in foods can lead to food deterioration and disease transfer easily. Some alternative applications are being tried to remove biofilms. Among these, biosurfactants and bacteriophages are promising owing to their low toxicity, easy availability, and high activity. In our study, the action of phage and rhamnolipid, a biosurfactant, on the biofilm of Salmonella Infantis, which is an important pathogen in food, was examined. Additionally, the efficacy of phages in the biocontrol of foods was tested. It is observed that the phage significantly reduces the bacterial concentration in milk in the first 4 h at 4 °C and 25 °C and maintains its effect for 24 h at 4 °C. The p_S3 phage, rhamnolipid (RML), and p_S3 phage + RML mixture on the 48‐h biofilm decreased the biofilm mass by 44.9–81.8%, 20.8–81.1%, and 12–60%, respectively. On a 1‐week‐old biofilm, the p_S3 phage, RML, and p_S3 phage + RML mixture decreased the biofilm mass by 43–60%, 55–72%, and 49.7–61.7%, respectively. It is seen that the p_S3 phage and RML co‐administration on biofilm can be a biosafe application in food production facilities where it is a more effective application in removing the biofilm in long‐term exposure. [ABSTRACT FROM AUTHOR]

The potential risk of fungal pathogen infection in agriculture has great adverse effects on agricultural development and human health. In this study, we explored the application of agarwood essential oil (AEO) and its main components in the development of agricultural fungicides. The compositions of AEO produced in Maoming City of Guangdong Province, China was firstly analysed by GC–MS. AEO and compounds thereof including carvacrol and longifolene were then used to perform a series of antifungal activity evaluations in vitro and in vivo against agricultural and foodborne pathogens. The in vitro results showed that the antifungal activities of AEO were comparable to those of hymexazol (a positive control), and carvacrol exhibited stronger efficacy. In vivo studies also showed that AEO and carvacrol could significantly inhibit the damage effect of Curvularia mebaldsii on the germination rate of wheat roots. Further, it was found that the germination rate exhibited a downward trend with the dose increase of AEO and carvacrol. [ABSTRACT FROM AUTHOR]

This study evaluated the efficacy of hyperspectral imaging (HSI) for the rapid identification of pathogens in dairy products at the colony and cellular levels. The colony and cellular levels studies were designed as completely randomized with six replications. Three strains of Listeria monocytogenes, four strains of Escherichia coli O157: H7, Big Six Shiga toxin‐producing E. coli, three strains of Staphylococcus aureus, and ten serovars of Salmonella were used in this study. Pure cultures were streaked for isolation on respective selective media, and hyperspectral data (400–1100 nm wavelength) at the colony and cellular levels were collected and stored as reference libraries. Whole milk and whole milk powder were artificially inoculated (<10 CFU/g or mL) with individual pathogenic strains/serovars. All milk and milk powder samples were enriched using brain heart infusion (BHI) broth at 37°C for 24 h, streaked for isolation on the respective selective media, and hyperspectral data for individual pathogenic strains/serovars at the colony and cellular levels were acquired and treated as test samples data. The acquired colony or cellular images were imported into ENVI software and three regions of interest were selected for each image to obtain hyperspectral data for reference libraries and test samples. Using the kNN classifier and cross‐validation technique, overall classification accuracies of 90.38% and 34% were obtained for the colony‐ and cellular‐level identification, respectively. The individual classification accuracies of pathogens in dairy products at the colony level varied between 77.5% to 100%, whereas the accuracy varied between 2.78% and 49.17% for the cellular level. [ABSTRACT FROM AUTHOR]

Frequent foodborne illnesses with unknown causative agents highlight the need to explore zoonotic potential foodborne pathogens (PFPs). An effective PFP prioritization tool is indispensable, especially after experiencing the recent pandemic caused by zoonotic SARS-CoV-2. Risk information on pathogens (excluding 30 known foodborne pathogens) provided by governmental and international organizations was reviewed to generate a list of PFPs. Risk-ranking of PFPs was conducted based on a literature review of food poisoning or detection cases, and the ranks were determined with a decision tree. PFPs were prioritized by infectious disease (ID), veterinary medicine (VET), and food safety (FS) experts through a pre- and postpandemic Delphi survey, and key criteria in their decisions were illuminated. Among 339 PFPs, 32 rank-1 PFPs were involved in the foodborne outbreak(s). Discrepancies in opinions on prioritization between experts in different fields deepened after the pandemic. Only VET and FS experts valued the plausibility of foodborne transmission in evaluating bacteria and viruses, and a significant correlation between their selection of PFPs was found (p < .05). The impact of the pandemic induced all fields to focus more on human transmission and severity/fatality in prioritizing viruses, and only FS experts emphasized the plausibility of foodborne transmission after the pandemic. In contrast to prioritizing bacteria or viruses, ID and VET experts are unusually focused on foodborne transmission when prioritizing parasites. Criteria of consensus deduced by interdisciplinary experts with different interests and the criteria directly related to foodborne transmission should be acknowledged for adequate PFP prioritization. [ABSTRACT FROM AUTHOR]

Vibrio spp., known human foodborne pathogens, thrive in freshwater, estuaries, and marine settings, causing vibriosis upon ingestion. The rising global vibriosis cases due to climate change necessitate a deeper understanding of Vibrio epidemiology and human transmission. This review delves into Vibrio contamination in seafood, scrutinizing its sources and pathways. We comprehensively assess the contamination of human-pathogenic Vibrio in the seafood chain, covering raw materials to processed products. A "Farm-to-Fork" approach, aligned with the One Health concept, is essential for grasping the complex nature of Vibrio contamination. Vibrio's widespread presence in natural and farmed aquatic environments establishes them as potential entry points into the seafood chain. Environmental factors, including climate, human activities, and wildlife, influence contamination sources and routes, underscoring the need to understand the origin and transmission of pathogens in raw seafood. Once within the seafood chain, the formation of protective biofilms on various surfaces in production and processing poses significant food safety risks, necessitating proper cleaning and disinfection to prevent microbial residue. In addition, inadequate seafood handling, from inappropriate processing procedures to cross-contamination via pests or seafood handlers, significantly contributes to Vibrio food contamination, thus warranting attention to reduce risks. Information presented here support the imperative for proactive measures, robust research, and interdisciplinary collaboration in order to effectively mitigate the risks posed by human pathogenic Vibrio contamination, safeguarding public health and global food security. This review serves as a crucial resource for researchers, industrials, and policymakers, equipping them with the knowledge to develop biosecurity measures associated with Vibrio-contaminated seafood. [ABSTRACT FROM AUTHOR]

The foodborne pathogen Listeria monocytogenes can grow in a wide range of environmental conditions. For the study of the physiology of this organism, several chemically defined media have been developed over the past decades. Here, we examined the ability of L. monocytogenes wildtype strains EGD‐e and 10403S to grow under salt and pH stress in Listeria synthetic medium (LSM). Furthermore, we determined that a wide range of carbon sources could support the growth of both wildtype strains in LSM. However, for hexose phosphate sugars such as glucose‐1‐phosphate, both L. monocytogenes strains need to be pre‐grown under conditions, where the major virulence regulator PrfA is active. In addition, growth of both L. monocytogenes strains was observed when LSM was supplemented with the amino acid sugar N‐acetylmannosamine (ManNAc). We were able to show that some of the proteins encoded in the operon lmo2795‐nanE, such as the ManNAc‐6‐phosphate epimerase NanE, are required for growth in the presence of ManNAc. The first gene of the operon, lmo2795, encodes a transcriptional regulator of the RpiR family. Using electrophoretic mobility shift assays and quantitative real‐time PCR analysis, we were able to show that Lmo2795 binds to the promoter region of the operon lmo2795‐nanE and activates its expression. [ABSTRACT FROM AUTHOR]

Low‐energy X‐rays can be used to reduce the number of pathogenic microorganisms in fresh produce, but the efficacy of this process against internalized bacteria in leafy greens has not yet been reported. The leaves of iceberg lettuce were cut into pieces and subjected to vacuum perfusion to force the foodborne pathogen cells into the intercellular spaces within the leaves. Sodium hypochlorite (200–400 ppm) washes were not effective in inactivating internalized bacterial cells from lettuce leaves. In contrast, treatment with 1.5 kGy low‐energy X‐rays reduced Escherichia coli O157: H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes levels by 6.89, 4.48, and 3.22 log CFU/g, respectively. Additionally, the maximum dose of X‐rays did not adversely affect the color or texture of lettuce. These results suggest that low‐energy X‐ray treatment can be used to control internalized and surface‐adhering pathogens in leafy vegetables without affecting product quality. [ABSTRACT FROM AUTHOR]

Polymerase chain reaction (PCR) is widely used in several research areas and routine laboratory analyses, including foodborne pathogens detection. We aimed to investigate the knowledge about PCR‐based methods and foodborne pathogens among undergraduate and graduate Brazilian students and professionals. A cross‐sectional survey was carried out using an online questionnaire as data collection method. The questionnaire was validated and distributed through email and social networks. Data from 1246 respondents was collected. The knowledge scores were verified by correspondence analysis and discussed, 75.8% of the participants answered that they knew a foodborne pathogen and 71.4% of the participants answered that they did not study molecular biology techniques during undergraduate course. The highest level of knowledge was found among professionals with Masters' and PhD degrees. In conclusion, participants are not knowledgeable about PCR‐based methods and the level of academic training influences the knowledge of analytical foundations. Most participants did not study PCR and its application in detecting foodborne pathogens during undergraduate course. We suggested that undergraduate courses in Food Engineering and in Food Science and Technology include mandatory molecular biology classes in academic programs. [ABSTRACT FROM AUTHOR]

Cronobacter malonaticus is a highly hyperosmotic‐resistant pathogen classified as Class A pathogen by the Food and Agriculture Organization of the United Nations (FAO). This study explored the roles of LuxS as a quorum‐sensing transcription factor in C. malonaticus to tolerate hyperosmotic stress, illustrating that LuxS contributed to survival, biofilm formation and reduced cellular injury when grown with 5.5% NaCl stress. Comparative proteomics between C. malonaticus WT and ΔluxS demonstrated that differentially expressed proteins (DEPs) were abundant in Fe‐S cluster proteins and oxidoreductases, suggesting a potential cross‐tolerance mediated by LuxS could contribute to resisting hyperosmotic stress. Herein, these findings will provide valuable information on LuxS‐mediated osmotic tolerance to controlling C. malonaticus contamination. [ABSTRACT FROM AUTHOR]

Grilled beef sausage is a popular street delicacy in many countries, and Ghana is no exception. This study assessed street‐vended grilled beef sausages as a potential vehicle of microorganisms that present food safety risks to the general public in Ho City. Twenty grilled beef sausages were obtained from various vended locations within Ho municipality by convenient sampling and were analyzed by standard microbiological protocols for food safety followed by statistical analysis with a test of significant difference at p <.05. Total aerobic bacteria count of the potential foodborne pathogens ranged from 2.75 × 104 to 1.85 × 107 CFU/g. The microbial species identified included Staphylococcus aureus with a load from 6.15 × 102 to 1.67 × 105 CFU/g, Escherichia coli from 4.2 × 102 to 3.9 × 104 CFU/g, Bacillus cereus from 3.05 × 102 to 7.1 × 104 CFU/g, and Salmonella spp. from 2.8 × 102 to 5.5 × 104 CFU/g. Total fungal counts also ranged from 0.0 to 9.83 × 103 CFU/g, and the species identified included Aspergillus spp. and Rhizopus spp. all of which were within the acceptable limits of the International Commission for Microbiological Specification of Foods. However, for total viable bacteria, 75% of the samples were above the acceptable limits in the guidelines by the Ghana Standards Authority, indicating that the consumption of grilled beef sausages poses serious food safety and hygiene risks to consumers. Hygienic processing of the sausages under sanitary environments, proper handling and preservation procedures, and periodic follow‐up visits to the vended areas should be employed to reduce the risk of occurrence of potential pathogens in the products. [ABSTRACT FROM AUTHOR]

Collation of the current scope of literature related to population dynamics (i.e., growth, die‐off, survival) of foodborne pathogens on fresh produce can aid in informing future research directions and help stakeholders identify relevant research literature. A scoping review was conducted to gather and synthesize literature that investigates population dynamics of pathogenic and non‐pathogenic Listeria spp., Salmonella spp., and Escherichia coli on whole unprocessed fresh produce (defined as produce not having undergone chopping, cutting, homogenization, irradiation, or pasteurization). Literature sources were identified using an exhaustive search of research and industry reports published prior to September 23, 2021, followed by screening for relevance based on strict, a priori eligibility criteria. A total of 277 studies that met all eligibility criteria were subjected to an in‐depth qualitative review of various factors (e.g., produce commodities, study settings, inoculation methodologies) that affect population dynamics. Included studies represent investigations of population dynamics on produce before (i.e., pre‐harvest; n = 143) and after (i.e., post‐harvest; n = 144) harvest. Several knowledge gaps were identified, including the limited representation of (i) pre‐harvest studies that investigated population dynamics of Listeria spp. on produce (n = 13, 9% of pre‐harvest studies), (ii) pre‐harvest studies that were carried out on non‐sprouts produce types grown using hydroponic cultivation practices (n = 7, 5% of pre‐harvest studies), and (iii) post‐harvest studies that reported the relative humidity conditions under which experiments were carried out (n = 56, 39% of post‐harvest studies). These and other knowledge gaps summarized in this scoping review represent areas of research that can be investigated in future studies. [ABSTRACT FROM AUTHOR]

Essential oils (EOs) are a class of natural products that exhibit potent antimicrobial properties against a broad spectrum of bacteria. Inhibition diameters (IDs) and minimum inhibitory concentrations (MICs) are the typical measures of antimicrobial activity for extracts and EOs obtained from Cinnamomum, Salvia, and Mentha species. This study used a meta‐analytical regression analysis to investigate the correlation between ID and MIC measurements and the variability in antimicrobial susceptibility tests. By utilizing pooled ID models, this study revealed significant differences in foodborne pathogens' susceptibility to extracts, which were dependent on both the plant species and the methodology employed (p <.05). Cassia showed the highest efficacy against Salmonella spp., exhibiting a pooled ID of 26.24 mm, while cinnamon demonstrated the highest efficacy against Bacillus cereus, with a pooled ID of 23.35 mm. Mint extract showed the greatest efficacy against Escherichia coli and Staphylococcus aureus. Interestingly, cinnamon extract demonstrated the lowest effect against Shiga toxin‐producing E. coli, with a pooled ID of only 8.07 mm, whereas its EOs were the most effective against this bacterial strain. The study found that plant species influenced the MIC, while the methodology did not affect MIC measurements (p >.05). An inverse correlation between ID and MIC measurements was identified (p <.0001). These findings suggest that extracts and EOs obtained from Cinnamomum, Salvia, and Mentha spp. have the potential to inhibit bacterial growth. The study highlights the importance of considering various factors that may influence ID and MIC measurements when assessing the effectiveness of antimicrobial agents. [ABSTRACT FROM AUTHOR]

Foodborne infections are one of the most important problems in the protection of human health. Bacillus cereus and Salmonella enteritidis as the most common foodborne pathogens are the main cause of food poisoning. Due to the inadequacy of traditional antibiotics, biofilm formation and increase in resistant species, the control of the pathogen growth is a quite challenging issue. Recently, Black Phosphorus (BP) nanosheets as a rising star 2D semiconductor, has attracted great attention due to their specific surface interface interactions. Photo‐activated BP‐based nanocomposites could trigger the release of inorganic nanoparticles, creating superior antibacterial functions. In this work, NIR light‐induced antibacterial activities of pristine BP nanosheets, BP/Ag and BP/Au nanocomposites were tested on Bacillus cereus and Salmonella enteritidis and both of BP/Au or BP/Ag exhibited superior growth inhibition efficiencies compared to pristine BP nanosheets due to the active sites for physical contact with bacterial membranes as well as production of ROS. SEM analysis proved that BP‐based nanocomposites create physical membrane damages. Antibiofilm activities of the nanocomposites were also examined, which is higher than BP nanosheets alone. Accordingly, due to the sharp edges, NIR‐triggered photothermal effect and Schottky interaction of nanocomposites the biofilm structure was mechanically damaged. This work provides an idea to control the growth of bacteria by BP‐based nanocomposites, which have the potential to be used in large‐scale approaches as an alternative to antibiotics. [ABSTRACT FROM AUTHOR]

Climate change and its worldwide effects are undeniable. Temperature increase due to climate change may affect foodborne pathogen survival on fresh produce. This study aimed to present an evaluation of climate change impact regarding temperature rise situations, on attachment of different pathogenic Escherichia coli strains on cress grown under controlled conditions. EHEC O157:H7, EAEC O104:H4 and EPEC O26 were inoculated with initial inoculum concentration of 8 log MPN/mL at different stages during growth to observe how inoculation time (7, 14, 21 and 28 days post sowing; dps) and route (seed and leaves) affect pathogen load on fresh produce. This study revealed that temperature increase designed according to mitigation scenarios for climate change (+2, +4 and +6 °C) did not cause any considerable change in pathogen persistence on leaf at 30 dps (~4.5 to 7 log MPN/g). In plants contaminated at later stage (21 and 28 dps), higher bacterial populations were obtained for all temperatures studied. Our results show that E. coli translocated towards leaf portions from seed and established significant amount of pathogen load on leaf (~4 to 5.3 log MPN/g). Also, inoculated bacteria have tightly bound to leaf (~3.5 to 7 log MPN/g) and cannot be eliminated by washing. Although persistence of E. coli O157:H7, O104:H4 and O26 did not differ significantly according to temperature, the bacterial load on the leaves was above infectious dose for humans. [ABSTRACT FROM AUTHOR]

Demand for sustainable and safe raw agricultural commodities is growing rapidly worldwide. Reducing the risk of foodborne illnesses associated with fresh produce is a task which the industry and academic researchers have been struggling with for many years. There is an immediate need to devise a non‐invasive optical detection system to monitor the food‐borne pathogens on the leaf surface. The detection of foodborne pathogens on leafy produce is performed often too late because of the invasive techniques used to evaluate the pathogen colonization. Use of deep ultraviolet fluorescence (DUVF) sensing and visible–near infrared multispectral imaging (MSI) has previously been used to monitor plant interactions against both biotic and abiotic stress regimes. Using the patho‐system that we developed to monitor Salmonella sp. and Listeria sp. ingression in leafy greens such as lettuce/spinach, we show that plant response in terms of fluctuation of chlorophyll pigments post‐Salmonella/Listeria treatment is rapid. We also show that the mode of application of Salmonella/Listeria via foliar or root supplementation changes the ChlA response. Our data also reveals that the plant sentinel response in terms of early photosynthetic response may be critical to detect food‐borne pathogens on leafy greens. MSI demonstrated that plant stress was detectable and proportional to the bacterial inoculation rate on plants. Our research may lead to implementation of better strategies and technology to increase yield and reduce risks associated with contamination of foodborne bacterial pathogens. [ABSTRACT FROM AUTHOR]

Dynabeads are superparamagnetic particles used for the immunomagnetic purification of cells and biomolecules. Post‐capture, however, target identification relies on tedious culturing, fluorescence staining, and/or target amplification. Raman spectroscopy presents a rapid detection alternative, but current implementations target cells themselves with weak Raman signals. We present antibody‐coated Dynabeads as strong Raman reporter labels whose effect can be considered a Raman parallel of immunofluorescent probes. Recent developments in techniques for separating target‐bound Dynabeads from unbound Dynabeads make such an implementation feasible with high specificity. We deploy Dynabeads anti‐Salmonella to bind and identify Salmonella enterica, a major foodborne pathogen. Dynabeads present major peaks around 1000 and 1600 cm−1 from aliphatic and aromatic C‐C stretching of the polystyrene coating and near 1350 cm−1 from the ɣ‐Fe2O3 and Fe3O4 core, confirmed with electron dispersive X‐ray (EDX) imaging. Minor to no contributions are made from the surface antibodies themselves as confirmed by Raman analysis of surface‐activated, antibody‐free beads. Dynabeads' Raman signature can be measured in dry and liquid samples even at single shot ~30 × 30 μm area imaging using 0.5 s, 7‐mW laser acquisition with single and clustered beads providing a 44‐ and 68‐fold larger Raman intensity compared with the signature from cells. Higher polystyrene and iron oxide content in clusters yields larger signal intensity, and conjugation to bacteria strengthens clustering as a bacterium can bind to more than one bead as observed via transmission electron microscopy (TEM). Our findings shed light on the intrinsic Raman reporter nature of Dynabeads. When combined with emerging techniques for the separation of target‐bound Dynabeads from unbound Dynabeads such as using centrifugation through a density media bilayer, they have the potential to demonstrate their dual function for target isolation and detection without tedious staining steps or unique plasmonic substrate engineering, advancing their applications in heterogeneous samples like food, water, and blood. [ABSTRACT FROM AUTHOR]

Foodborne diseases are important to determine bacteria in strain level, which are analyzed by library‐based devices and bioinformatics‐enabled. The aim of this study was to investigate the contribution of principal component analysis (PCA) with matrix‐assisted laser desorption ionization time‐of‐flight mass spectrometry (MALDI‐TOF‐MS) to distinguish according to the differences of bacterial strains as rapidly screening of foodborne bacteria. The MALDI‐TOF‐MS‐based PCA analysis was used for differentiating bacterial strains isolated from ready‐to‐eat foods. According to the results of PCA analysis, the percentages of distance and proximity between species were evaluated by composite correlation indexes (CCI). Bacillus cereus were detected in burghul salad (BC1) and macaroni salad (BC2) taken from the SB2‐snack bar, and the similarity rate was determined as 97%. Three other B. cereus bacteria (BC3, BC4, and BC5) in the same cluster were also isolated from salads collected from SB4‐snack bar. The similarity of Klebsiella pneumoniae bacteria, which have the codes KP1 and KP2, isolated from macaroni salad and burghul salad taken from the SB2 snack bar respectively were 96%. Additionally, the CCI values of two E. coli strains in burghul (EC1) salad and Russian salad (EC2) in the same sampling point (SB1) were determined as 97%. In conclusion, this analysis with MALDI‐TOF‐MS based PCA has revealed the relationships between bacteria genera and species, beyond just the identification of bacteria and the rapid screening of bacteria in perishable foodstuffs. Similarities between bacterial strains identified for different samples from the same sampling point suggested that there were not adequate hygiene rules and storage requirements were not followed. [ABSTRACT FROM AUTHOR]

Preharvest control strategies, to reduce or eliminate pathogenic bacteria in leafy vegetables that may be consumed raw, may provide additional food safety protection and shelf life quality extension beyond what is possible to achieve with postharvest sanitation alone. The aim of this study was to characterize the efficacy and effect of contact time of electrolyzed water (e‐water), 1‐bromo‐3‐chloro‐5‐dimethylhydantoin (BCDMH), and peracetic acid (PAA) at 80 and 150 ppm against pathogen surrogates Escherichia coli M23 (E. coli M23)and Listeria innocua ATCC 33090 (L. innocua), and a representative spoilage microorganism Pseudomonas fluorescens (P. fluorescens) on leafy green vegetables (LGV) mizuna, rocket (arugula), and red chard. Each of the leafy vegetables has a distinctly different leaf architectures that could alter the effectiveness of preharvest sanitation treatments. e‐Water, BCDMH and PAA were equally effective in inactivating plant total viable count, E. coli M23, L. innocua and P. fluorescens (reduction compared to water control—0.5–4.0 log CFU/g). On average an additional 0.8 (0.4–1.1) log CFU/g inactivation was obtained by increasing sanitizer contact time from 30 min to 2 h, whereas increasing sanitizer concentrations produced, at maximum, an extra 0.5 log CFU/g inactivation. These findings suggest that e‐water, BCDMH, and PAA are all useful for in‐field preharvest application on a wide range of plants and increasing contact time rather than concentration improves sanitation efficacy. [ABSTRACT FROM AUTHOR]

The emergence of antibiotic‐resistant bacteria due to the overuse or inappropriate use of antibiotics has become a significant public health concern. The agri‐food chain, which serves as a vital link between the environment, food, and human, contributes to the large‐scale dissemination of antibiotic resistance, posing a concern to both food safety and human health. Identification and evaluation of antibiotic resistance of foodborne bacteria is a crucial priority to avoid antibiotic abuse and ensure food safety. However, the conventional approach for detecting antibiotic resistance heavily relies on culture‐based methods, which are laborious and time‐consuming. Therefore, there is an urgent need to develop accurate and rapid tools for diagnosing antibiotic resistance in foodborne pathogens. This review aims to provide an overview of the mechanisms of antibiotic resistance at both phenotypic and genetic levels, with a focus on identifying potential biomarkers for diagnosing antibiotic resistance in foodborne pathogens. Furthermore, an overview of advances in the strategies based on the potential biomarkers (antibiotic resistance genes, antibiotic resistance‐associated mutations, antibiotic resistance phenotypes) for antibiotic resistance analysis of foodborne pathogens is systematically exhibited. This work aims to provide guidance for the advancement of efficient and accurate diagnostic techniques for antibiotic resistance analysis in the food industry. [ABSTRACT FROM AUTHOR]

Plant byproducts and waste present enormous environmental challenges and an opportunity for valorization and industrial application. Due to consumer demands for natural compounds, the evident paucity of novel antimicrobial agents against foodborne pathogens, and the urgent need to improve the arsenal against infectious diseases and antimicrobial resistance (AMR), plant byproduct compounds have attracted significant research interest. Emerging research highlighted their promising antimicrobial activity, yet the inhibitory mechanisms remain largely unexplored. Therefore, this review summarizes the overall research on the antimicrobial activity and inhibitory mechanisms of plant byproduct compounds. A total of 315 natural antimicrobials from plant byproducts, totaling 1338 minimum inhibitory concentrations (MIC) (in μg/mL) against a broad spectrum of bacteria, were identified, and a particular emphasis was given to compounds with high or good antimicrobial activity (typically <100 μg/mL MIC). Moreover, the antimicrobial mechanisms, particularly against bacterial pathogens, were discussed in‐depth, summarizing the latest research on using natural compounds to combat pathogenic microorganisms and AMR. Furthermore, safety concerns, relevant legislation, consumer perspective, and current gaps in the valorization of plant byproducts–derived compounds were comprehensively discussed. This comprehensive review covering up‐to‐date information on antimicrobial activity and mechanisms represents a powerful tool for screening and selecting the most promising plant byproduct compounds and sources for developing novel antimicrobial agents. [ABSTRACT FROM AUTHOR]

Escherichia coli O157:H7 (STEC) is one of the hazardous foodborne pathogens in milk. Although traditional preservation methods reduce contamination, they are time‐consuming or cause physicochemical changes. Therefore, we optimize STEC inactivation in goat's milk by thermosonication, an alternative to traditional treatments. Different times (1–35 min) and temperatures (45.9–74.1°C) were applied, using a Central Composite Rotatable Design (CCRD). Lipid oxidation was adopted as an optimization limiting factor. Mathematical models described STEC inactivation and lipid oxidation with high performance, considering the high R2adj (0.942 and 0.731), and low mean square error (0.065 and <0.0001) and lack‐of‐fit (0.133 and 0.183). Validation was verified by the accuracy (1.141 and 1.017) and bias (0.992 and 1.006) factors, and the relative error of prediction (0.910 and 1.000). Both variables affected STEC inactivation linearly, enhancing decontamination. Lipid oxidation was affected by time, increasing oxidation products formation. Optimization was achieved around 1–20 min/62–74°C, improving STEC inactivation (6.6 log CFU/ml) with minimal lipid oxidation (0.06 mg MDA/L). Therefore, thermosonication represents a promising technology facing to traditional methods, ensuring bacteriological safety and minimal alterations. Practical Applications: Despite traditional methods for milk decontamination still being considered effective, there are some reports on pasteurized milk and dairy products‐related outbreaks. High‐intensity ultrasound is an emerging non‐thermal technology recently explored as a pathogen reduction method, used individually or combined. However, due to cavitation mechanism and free radicals realizing, some oxidative alterations could occur during processing. The present research paper contributes to provide a better understanding on the combined application of ultrasound and heat (thermosonication) to inactivate Escherichia coli in caprine milk. The findings herein are promising to the industrial utilization of thermosonication to obtaining safety products with minimal oxidative changes. [ABSTRACT FROM AUTHOR]

This study was carried out to screen a potential probiotic microbe with broad‐spectrum antagonistic activity against food‐borne pathogens and identify the antimicrobial compounds. Based on morphological and molecular analysis, a new Bacillus strain with the ability to produce effective antimicrobial agents was isolated from the breeding soil of earthworms and identified as having a close evolutionary footprint to Bacillus amyloliquefaciens. The antimicrobial substances produced by B. amyloliquefaciens show effective inhibition of Aspergillus flavus and Fusarium oxysporum in an agar diffusion assay. Antimicrobial agents were identified as a series of fengycin and its isoforms (fengycin A and fengycin B) after being submitted to RT‐HPLC and MALDI‐TOF MS analyses. To evaluate the probiotic activity of the B. amyloliquefaciens, antibiotic safety and viability of the isolated strain in a simulated gastrointestinal environment were carried out. The safety test result revealed that strain LPB‐18 is susceptible to multiple common antibiotics. Moreover, acidic condition and bile salts assay were carried out, and the results revealed that it couble be a potential probiotic microbe B. amyloliquefaciens LPB‐18 is good choice for biological strains in agricultural commodities and animal feedstuffs. [ABSTRACT FROM AUTHOR]

One of the biggest challenges faced by food producers is ensuring microbiological safety. Despite strict criteria for food products, foodborne diseases are a global problem and pose a real risk to consumers. Therefore, it is necessary to identify new and more effective methods for eliminating pathogens from food and the food processing environment. According to the European Food Safety Authority (EFSA), the most common foodborne diseases are caused by Campylobacter, Salmonella, Yersinia, Escherichia coli, and Listeria. Out of the five listed, four are Gram‐negative bacteria. Our review focuses on the use of bacteriophages, which are ubiquitous bacterial viruses, and bacteriophage endolysins to eliminate Gram‐negative pathogens. Endolysins cleave specific bonds within the peptidoglycan (PG) of the bacterial cell, causing the cell to burst. Single phages or phage cocktails, which are, in some instances, commercially available products, eliminate pathogenic bacteria in livestock and various food matrices. Endolysins have matured as the most advanced class of antibacterial agents in the clinical sector, but their use in food protection is highly unexplored. Advanced molecular engineering techniques, different formulations, protein encapsulation, and the addition of outer membrane (OM) permeabilization agents enhance the activity of lysins against Gram‐negative pathogens. This creates space for groundbreaking research on the use of lysins in the food sector. [ABSTRACT FROM AUTHOR]

Escherichia coli are a group of bacteria that are a natural part of the intestinal flora of warm‐blooded animals, including humans. Most E. coli are nonpathogenic and essential for the normal function of a healthy intestine. However, certain types, such as Shiga toxin‐producing E. coli (STEC), which is a foodborne pathogen, can cause a life‐threatening illness. The development of point‐of‐care devices for the rapid detection of E. coli is of significant interest with regard to ensuring food safety. The most suitable way to distinguish between generic E. coli and STEC is by using nucleic acid‐based detection, focusing on the virulence factors. Electrochemical sensors based on nucleic acid recognition have attracted much attention in recent years for use in pathogenic bacteria detection. This review has summarized nucleic acid‐based sensors for the detection of generic E. coli and STEC since 2015. First, the sequences of the genes used as recognition probes are discussed and compared to the most recent research regarding the specific detection of general E. coli and STEC. Subsequently, the collected literature regarding nucleic acid‐based sensors is described and discussed. The traditional sensors were divided into four categories such as gold, indium tin oxide, carbon‐based electrodes, and those using magnetic particles. Finally, we summarized the future trends in nucleic acid‐based sensor development for E. coli and STEC including some examples of fully integrated devices. [ABSTRACT FROM AUTHOR]

Rapid control and prevention of diseases caused by foodborne pathogens is one of the existing food safety regulatory issues faced by various countries and has received wide attention from all sectors of society. The development of rapid and reliable detection methods for foodborne pathogens remains a hot research area for food safety and public health because of the limitations of complex steps, time‐consuming, low sensitivity, or poor selectivity of commonly used methods. Surface‐enhanced Raman spectroscopy (SERS), as a novel spectroscopic technique, has the advantages of high sensitivity, selectivity, rapid and nondestructive detection and has exhibited broad application prospects in the determination of pathogenic bacteria. In this study, the enhancement mechanisms of SERS are briefly introduced, then the characteristics and properties of liquid‐phase, rigid solid‐phase, and flexible solid‐phase are categorized. Furthermore, a comprehensive review of the advances in label‐free or label‐based SERS strategies and SERS‐compatible techniques for the detection of foodborne pathogens is provided, and the advantages and disadvantages of these methods are reviewed. Finally, the current challenges of SERS technology applied in practical applications are listed, and the possible development trends of SERS in the field of foodborne pathogens detection in the future are discussed. [ABSTRACT FROM AUTHOR]

Small‐scale studies have shown that chlorine dioxide gas, ClO2(g), was effective for decontamination of produce, nuts, and spices. This study conducted a pilot‐scale evaluation to identify effective ClO2(g) treatment parameters for commercial‐scale applications. The gas was produced by a generator utilizing sodium chlorite and chlorine gas for decontamination of Shiga toxin‐producing Escherichia coli (STEC), Listeria monocytogenes, and Salmonella inoculated on tomatoes, blueberries, baby‐cut carrots, almonds, and peppercorns. Inoculated samples and 45 kg tomatoes in a 1,246‐L treatment chamber were exposed to various ClO2(g) concentrations (mg/L) and times 9 (hr) at 70–95% RH to determine the treatment effects on the pathogen reductions. Results showed that the treatment caused higher reductions on produce. A ClO2(g) treatment of 1 mg/L‐3 hr at 70% RH reduced 4.9–6.8, 5.1–5.6, and 4.2–6.3 log CFU/g of STEC, L. monocytogenes, and Salmonella, respectively, on produce, with the highest reductions on baby‐cut carrots. For almonds and peppercorns, ClO2(g) treatments under higher RH caused higher reductions. The treatment of 2 mg/L‐9 hr or 3 mg/L‐4 hr at 95% RH reduced >4.0 log of STEC and Salmonella on almonds, and 1 mg/L‐5 hr at 85% RH achieved >5.0 log reductions on peppercorns. Applying moisture to the surfaces of almonds caused >4.0 log reductions using 1 mg/L‐5 hr at 95% RH. This study identified effective ClO2(g) treatment parameters for achieving >4.0 log reductions of common pathogens on tomatoes, blueberries, baby‐cut carrots, almonds, and peppercorns and showed that ClO2(g) generator is suitable for large‐scale decontamination. These findings can be used for pilot‐scale ClO2(g) decontamination of these products and for testing using ClO2(g) for commercial‐scale decontamination trials. [ABSTRACT FROM AUTHOR]

Bacillus cereus is among the primary food‐poisoning pathogenic bacterium that causes diarrhea and emetic types of diseases throughout the world. Recent advances show that bacteriophages become important tools in detection and control of foodborne bacterial pathogens in foods. They gain the interest of researchers for the food industries mainly because they are host‐specific and harmless to humans. Studies showed that bacteriophages could be employed as natural or engineered, whole or part, and temperate or virulent type in designing a range of tools for the detection and control of foodborne bacterial pathogens. This article discusses the recent methods and advances in the utilization strategies of bacteriophages in detection and control of foodborne pathogens, with particular focus on B. cereus pathogen. Moreover, the article presents the latest and relevant information of B. cereus‐infecting phages with respect to their potential applications in foods to address food safety issues. It also reflects future research directions by indicating gap of studies on the area. [ABSTRACT FROM AUTHOR]