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Tilapia stands out as one of the most extensively farmed and consumed fish species globally, valued for its ease of preparation and relative affordability. Although tilapia is a valuable protein source, it can also function as a vector for foodborne pathogens. This literature review reveals that tilapia could carry a variety of contamination with various foodborne pathogens, including Plesiomonas shigelloides, diarrheagenic Escherichia coli, Vibrio parahaemolyticus, Salmonella Weltevreden, Salmonella enterica, Shigella, Staphylococcus aureus, Campylobacter jejuni, Clostridium botulinum, and Listeria monocytogenes. Although guidelines from entities, such as the Global Seafood Alliance, Aquaculture Stewardship Council, and International Organization for Standardization, have been established to ensure the microbiological safety of tilapia, the unique challenges posed by pathogens in tilapia farming call for a more nuanced and targeted approach. Recognizing that contaminants could emerge at various stages of the tilapia supply chain, there is a crucial need for enhanced detection and monitoring of pathogens associated with this fish and its culturing environment. Additionally, it is essential to acknowledge the potential impact of climate change on the safety of tilapia, which may elevate the prevalence and contamination levels of pathogens in this fish. Proactive measures are essential to understand and mitigate the effects of climate change on tilapia production, ensuring the sustainability and safety of this seafood product for both present and future generations. [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]

Consumer demand has led to an increase in the use of natural antimicrobials for baked good preservation. In this study, the cell‐free culture supernatants of three antagonistic bacterial strains were tested, and their individual and combined antimicrobial effects on Escherichia coli, Bacillus cereus, Aspergillus neoniger, and Penicillium roqueforti were examined. The mixture of phenyllactic acid and pediocin with ethylenediaminetetraacetic acid (EDTA) exhibited a strong inhibitory effect on E. coli growth (RIA 85%). Nisin mixed with phenyllactic acid or pediocin with EDTA exhibited a strong inhibitory effect on B. cereus growth with RIA 85% and 80%, respectively. Phenyllactic acid had a stronger inhibitory effect on P. roqueforti than on A. neoniger at 50 mg/ml MIC. The antipathogenic effects of phenyllactic acid, nisin, and pediocin (alone or in combination, with or without adjuncts) were stronger than their mold‐controlling effects. A combination of such biopreservatives with EDTA is a suitable alternative to the preservatives used to improve the shelf life of perishable food products. [ABSTRACT FROM AUTHOR]