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Multi-species biofilms are ubiquitous worldwide and are a concern in the food industry. Multi-species biofilms have a higher resistance to antimicrobial therapies than mono-species biofilms. In addition, multi-species biofilms can cause severe foodborne diseases. To remove multi-species biofilms, controlling the formation process of extracellular polymeric substances (EPS) and quorum sensing (QS) effects is essential. EPS disruption, inhibition of QS, and disinfection have been utilized to remove multi-species biofilms. This review presents information on the formation and novel removal methods for multi-species biofilms.

In agreement with the recent trend of consumers’ demand for natural antimicrobial products, the importance of using natural compounds in food is increasing. Among numerous natural compounds, grapefruit seed extract (GSE) is widely known for its extremely effective antimicrobial activity. The direct use of GSE in food is the most common method of application. Other GSE applications exist using it with coating materials and incorporating it into edible films. Previously done studies identified benzalkonium chloride, benzethonium chloride, and other synthetic agents from GSE. Unfortunately, the presence of these antibacterial contents does not exactly coincide with the natural aspects of GSE. Even though GSE is identified as a natural antimicrobial, this observation suggests that the GSE antibacterial activity is derived from these synthetic substances such as benzalkonium chloride. Therefore, further research is needed about these controversial issues. This review analyzed the application of GSE as a natural antimicrobial in the food industry and suggested further research directions.

This study was undertaken to develop enhanced selective media for detection of Vibrio parahaemolyticus in oysters. Primarily, tryptic soy agar (TSA) was supplemented with 4.5–5% NaCl, 0.1–0.5% oxgall, and/or 1–2% sodium citrate, and adjusted to pH 8–9. A total of 21 Vibrio spp., 24 indicators, and 26 food-borne isolates were streaked on the modified media, followed by 24 h of incubation at 37 °C. While all the indicators and isolates failed to grow on TSA containing 5% NaCl, 0.5% oxgall, and 2% sodium citrate (TSAOSS1; pH 9), V. parahaemolyticus was culturable on this selective medium. Particularly, the ability of TSAOSS1 to quantify V. parahaemolyticus in oysters was superior to thiosulphate citrate bile salts sucrose (TCBS) agar. V. parahaemolyticus distinctly produced its white-yellowish, round, and edge-pointed colony on TSAOSS1. TSAOSS1 with high selectivity potentials over TCBS may be a promising alternative for detection of V. parahaemolyticus in seafoods or natural reservoirs.

Integration of plasma and pulsed light or ultraviolet has been investigated for microbial decontamination of foods. However, no studies have reported the microbial disinfection of particulate food using a large-scale system integrating the treatments. In the present study, a large-scale plasma jet-pulsed light-ultraviolet (UV)-C (PPU) system has been developed for the microbial decontamination of particulate foods. The effects of PPU treatment on the inactivation of natural mesophilic aerobic bacteria and yeast and molds of rice germ and the quality properties of rice germ were evaluated at various operation times (3, 5, 7, and 10 min) and sample amount (200, 500, 1,000, and 3,000 g). The efficacy of microbial inactivation of PPU treatment was enhanced with increasing treatment time and decreasing sample amount, and the maximum reduction was observed at 7 min with 200 g samples. The number of the natural bacteria and yeast and mold was reduced to 1.0 and 2.0 log CFU/g from an initial number of 5.7 and 3.7 log CFU/g, respectively. Compared to the individual treatments by atmospheric pressure plasma jet (APPJ) and intense pulsed light (IPL), PPU treatment synergistically inactivated microorganisms while not altering the color, antioxidant activity, or sensory properties of rice germ. The results of this study suggest the potential use of the large-scale PPU treatment system for the microbial decontamination of rice germ while minimizing alterations in quality.

Foodborne bacteria are typically present at very low concentrations in food. This study describes a quick and simple method for concentrating E. coli O157:H7 present in lettuce and cabbage, without microbial enrichment culture. This method involved reducing the extraction buffer and DNA elution volumes. The extraction buffer volume was adjusted to 225, 100, 50, 25, and 12.5 mL to isolate E. coli O157:H7 from 25 g of lettuce or cabbage. DNA was concentrated and compared using real-time PCR. When using 12.5 mL of buffer

The demand for rapid, consistent and easy-to-use techniques for detecting and identifying pathogens in various areas, such as clinical diagnosis, the pharmaceutical industry, environmental science and food inspection, is very important. In this study, the reference strains of six food-borne pathogens, namely, Escherichia coli 0157: H7 ATCC 43890, Cronobacter sakazakii ATCC 29004, Salmonella Typhimurium ATCC 43971, Staphylococcus aureus KCCM 40050, Bacillus subtilis ATCC 14579, and Listeria monocytogenes ATCC 19115, were chosen for scanning electron microscopy (SEM) and energy dispersive X-ray (EDX) analysis. In our study, the time-consuming sample preparation step for the microbial analysis under SEM was avoided, which makes this detection process notably rapid. Samples were loaded onto a 0.01-µm-thick silver (Ag) foil surface to avoid any charging effect. Two different excitation voltages, 10 kV and 5 kV, were used to determine the elemental information. Information obtained from SEM-EDX can distinguish individual single cells and detect viable and nonviable microorganisms. This work demonstrates that the combination of morphological and elemental information obtained from SEM-EDX analysis with the help of principal component analysis (PCA) enables the rapid identification of single microbial cells without following time-consuming microbiological cultivation methods.

Escherichia coli O157:H7 is an important foodborne pathogen and has been implicated in numerous food poisoning outbreaks worldwide. Although several microbiological and molecular methods have been developed to detect E. coli O157:H7, the difficulty to rapidly detect low levels of the foodborne bacteria persists. Here, the optimization of a filtration technique to concentrate and rapidly detect E. coli O157:H7 was conducted. Using homogenates prepared from freshly cut lettuce and cabbage samples, the E. coli O157:H7 concentration efficiencies of seven membrane filters were compared. Mixed cellulose ester (MCE) and polyvinylidene difluoride (PVDF) filters demonstrated the highest bacterial recoveries. In addition, the optimal E. coli O157:H7 detachment method from MCE filters after filtration was investigated. Tapping for 80 s was demonstrated to be the most effective method for detaching bacteria from the filters. Further, the possibility of the rapid detection of low levels of E. coli O157:H7 in lettuce and cabbage was evaluated using real-time polymerase chain reaction after bacterial concentration using MCE and PVDF filters. The use of MCE filters enabled the detection of 10° CFU/g (5 CFU/g) of E. coli O157:H7 within 2 hr without microbial enrichment culture. Therefore, concentration by filtration can be used for the rapid detection of low levels of foodborne pathogens. PRACTICAL APPLICATION: The modified method, which has been verified in this study, has been optimized to reduce the analysis time and to detect very low concentrations of E. coli O157:H7 within 2 hr. All these detection systems have a direct economic impact on the food analysis of producers, health authorities, or third-party laboratories.

This study was conducted to measure the inactivation characteristics of UVs and TiO2 against Salmonella. Typhimurium and Escherichia coli O157:H7 on black pepper powder. The sample was irradiated by UV-A and UV-C combined with TiO2 coating. After treatment, microbial and physicochemical analysis was carried out. Among various sterilization conditions, the largest number of pathogen in black pepper powder was inactivated by UV-A and UV-C combined with TiO2 coating. The microbial count of black pepper powder treated simultaneously with UV-A and UV-C was less than that of black pepper powder treated with alone. The inactivation effect of UV-A and UV-C was increased when TiO2 coating was combined. Moisture content was decreased with increasing treatment time, but color did not change. In this study, it was indicated that the combined treatment of UV-C, UV-A and TiO2 coating was effective for reducing S. Typhimurium and E. coli O157:H7 on black pepper powder.

Rapid detection of low number of pathogenic bacteria in food is difficult. This study tested the filter-based loop-mediated isothermal amplification-lateral flow immunoassay (LAMP–LFA) method for rapid detection of pathogens in real food. Escherichia coli O157:H7 was inoculated on 25 g of beef and the homogenized sample was filtered with 0.45 μm cellulose nitrate filter, and concentrated E. coli was recovered and DNA was extracted and analyzed by LAMP. LFA reaction was performed by hybridization of digoxygenin-labeled LAMP amplicon and biotinylated probe. The sensitivity of the filtered sample was 100 times more sensitive than that of the unfiltered sample. The total reaction time used for detection from sample preparation to confirmation of E. coli was within 3 h. These results suggest that the LAMP–LFA method can be used in real food systems as point-of-care testing for E. coli O157:H7 in beef.

Diethylhexyl adipate (DEHA) has been used for various applications in the chemical industry. In particular, DEHA is used as a plasticizer for polyvinyl chloride and its polymers. In this study, DEHA was successfully synthesized via lipase-catalyzed esterification from adipic acid with ethylhexanol in a solvent-free system. An immobilized lipase from Candida antarctica (Novozym 435) was used as a biocatalyst in this reaction. The optimal reaction conditions for the synthesis of DEHA were temperature of 50 °C, an enzyme loading of 5% (based on the total weight of substrate), a vacuum of 6.7 kPa, and a molar ratio 1:2.5 (adipic acid to ethylhexanol). When vacuum was applied, the conversion to DEHA was improved significantly and 100 mol% conversion was obtained within only 3 h under optimal condition.

Rapid detection methods require pre-enrichment culture in order to detect low levels of foodborne pathogens. To rapidly detect foodborne pathogens, enrichment culture processes could be replaced. Filtration and immunomagnetic separation methods have been identified to effectively concentrate and separate target pathogens from foods. In this study, a combination of filtration and immunomagnetic separation (IMS) has enabled the rapid and sensitive detection of foodborne pathogens. The pretreatment method, including separation and concentration procedures, increased sensitivity 10-100-fold. The sensitivity of a combination method using filtration and IMS to detect Escherichia coli O157:H7 and Salmonella enterica subsp. enterica serovar Typhimurium was 10

Edible coatings are safe and effective in extending the shelf life of foods. In this study, a nanoparticle-based edible coating solution was prepared, containing alginate as a coating agent and grapefruit seed extract as an antibacterial agent to improve the safety and quality of shrimp during storage. Shrimp coated with this formulation were maintained at 4°C for 8 days, and periodically analyzed for changes in sensory, chemical [total volatile basic nitrogen (TVB-N) and pH] and microbial parameters. The uncoated shrimp exceeded the microbiological limits at 7.87 log CFU/g on Day 4 of storage, whereas the nanoparticle-based coated shrimp did not exceed the limit by Day 8 of storage. In addition, uncoated shrimp tended to maintain their quality, while uncoated shrimp deteriorated due to increased TVB-N values, pH values, and off-flavors. Nanoparticles are easily dispersed in food to minimize flavor impact and enhance diffusion and bioactivity. We concluded that the nanoparticles coating extended the shelf life of shrimp by more than 5 days. Therefore, the use of nanoparticle-based coatings could be a new and effective way to maintain shrimp quality.

This study was conducted to examine the effect of formulated resuscitation-promoting broths on the revival of viable but nonculturable Vibrio parahaemolyticus induced by cold and starvation stresses. Vibrio parahaemolyticus was incubated in artificial sea water at 4 °C for more than 8 months until this bacterium became undetectable, while retaining its intact cell count of more than 10(5) CFU/field over time. On day 250, V. parahaemolyticus was collected and enriched in tryptic soy broth supplemented with 3% NaCl, 10,000 U/mg catalase, 2% sodium pyruvate, 20 mM MgSO(4), 5 mM EDTA, and a cell-free supernatant taken from V. parahaemolyticus ATCC 17802 in the stationary phase (pH 8). V. parahaemolyticus returned partially to a culturable state with a maximal cell density of 7.91 log CFU/mL in this formulated medium following 7 days of enrichment at 25 °C. In contrast, no V. parahaemolyticus was resuscitated when enriched in alkaline peptone water and tryptic soy broth.

The article “Electrochemical impedimetric biosensors for food safety”, written by Changhoon Chai and Se-Wook Oh, was originally published Online First without Open Access.

This study was undertaken to develop enhanced selective media for detection of Vibrio parahaemolyticus in oysters. Primarily, tryptic soy agar (TSA) was supplemented with 4.5–5% NaCl, 0.1–0.5% oxgall, and/or 1–2% sodium citrate, and adjusted to pH 8–9. A total of 21 Vibrio spp., 24 indicators, and 26 food-borne isolates were streaked on the modified media, followed by 24 h of incubation at 37 °C. While all the indicators and isolates failed to grow on TSA containing 5% NaCl, 0.5% oxgall, and 2% sodium citrate (TSA(OSS1); pH 9), V. parahaemolyticus was culturable on this selective medium. Particularly, the ability of TSA(OSS1) to quantify V. parahaemolyticus in oysters was superior to thiosulphate citrate bile salts sucrose (TCBS) agar. V. parahaemolyticus distinctly produced its white-yellowish, round, and edge-pointed colony on TSA(OSS1). TSAO(SS1) with high selectivity potentials over TCBS may be a promising alternative for detection of V. parahaemolyticus in seafoods or natural reservoirs. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at (10.1007/s10068-021-00877-0)

Escherichia coli O157:H7 is a major cause of fresh vegetable-associated infections that can threaten human health. A method for rapidly detecting food-borne pathogens should be developed for safe food management. A clustered regularly interspaced short palindromic repeats (CRISPR)-based detection method has the potential to greatly advance biosensing technology through its high sensitivity and specificity. In this study, we developed a rapid, sensitive, and visualized method of detecting E. coli O157:H7 (stx2 gene) based on a loop-mediated isothermal amplification (LAMP)-CRISPR/Cas12a system. The developed method was able to rectify the common false-negative results produced by LAMP, and the detection limit was 1.22 × 10

The effect of a layer-by-layer (LbL) electrostatic deposition coating of alginate and chitosan with grapefruit seed extract was investigated on the shelf life of shrimp (Litopenaeus vannamei) stored for 15 days under refrigeration (4 °C). The shrimp were periodically analyzed for changes in microbiological parameters (total aerobic mesophilic bacteria and total aerobic psychrotrophic bacteria counts), chemical parameters, melanosis, and sensory characteristics. The chitosan–alginate coating had the advantage of reducing the bacterial count by 2 log CFU in combination with the antimicrobial activity of the grapefruit seed extract. The bilayer coating reduced the off-flavor of shrimp during the storage period by preventing the odor of acetic acid that was used to dissolve chitosan. In conclusion, chitosan and chitosan–alginate treatments could prolong the shelf life of shrimp.

In this study, UV-C and mild heat treatments were used alone or in combination for the inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 on the black pepper powder. The treated pepper powder was analyzed microbiologically, and the physicochemical properties of the pepper powder were examined. UV-C combined with heat treatment at 60 °C most effectively inactivated the pathogens. However, heat treatment at 60 °C produced many injured cells and greatly reduced moisture content of the pepper powder. UV-C combined with heat treatment at 45 °C showed significantly (p

The filter concentration method facilitates the rapid detection of foodborne pathogens. The filter concentration method lowered the limit of detection (LOD) of artificially inoculated cabbage with Salmonella Typhimurium; however, the procedure injured foodborne pathogens during filtering procedure. Thus, to detect injured pathogens under the detection limit, an enrichment broth promoting pathogen resuscitation and growth is required. To rapidly recover, cultivate and lower the time to result (TTR) of S. Typhimurium detection after filter concentration method, a brain heart infusion (BHI) broth-based modified enrichment broth (MEB) was developed. The MEB was developed by fitting growth curves to a modified Gompertz model; 1.00 g/L of sodium pyruvate, 0.20 g/L proline and 2.0 g/L magnesium sulphate additives were optimized as additional components to rapidly grow filter-injured S. Typhimurium. As a result, the rate of filter-injured S. Typhimurium went from 100% to 0.0% using MEB within 3.5 h. In contrast, BHI required 4 h and buffered peptone water (BPW) required more than 4 h to decrease the injury rate to 0.0%. Using MEB, BHI and BPW, filter-injured S. Typhimurium in cabbages were enriched to 4.056 ± 0.026 Log CFU/25 g, 3.571 ± 0.187 Log CFU/25 g and 3.708 ± 0.156 Log CFU/25 g, respectively. Additionally, 1-9 CFU/mL S. Typhimurium in cabbage was detected within 3.0 h, including 1 h enrichment with MEB, whereas 5.0 h was required for BHI and BPW. Thus, the MEB developed in this study showed great potential as a short enrichment broth for the rapid detection of filter-injured S. Typhimurium.

Foodborne pathogens are a food safety problem, and there is demand for rapid and sensitive diagnostic methods. Therefore, multiplex PCR-lateral flow assay (mPCR-LFA) with concentration methods was studied for detecting Escherichia coli O157:H7 and Salmonella Typhimurium. To sensitively detect only viable bacteria in cabbage and reduce time required for results, propidium monoazide was used to selectively inhibit DNA amplification and was subjected to filtration and DNA concentration. This increased the sensitivity by 10‒100-fold. E. coli O157:H7 and S. Typhimurium were then simultaneously amplified using mPCR and detected using dual LFA. Our results showed that mPCR-LFA detected 102 CFU/25 g and 101 CFU/25 g of E. coli O157:H7 and S. Typhimurium in 100 min, respectively. This demonstrated that mPCR-LFA and concentration can potentially be performed without cultural enrichment to detect foodborne pathogens.

Thiamine dilauryl sulfate (TDS) is a food additive that is used as a bactericidal agent. This study examines the antimicrobial effect of TDS on tofu inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Bacillus cereus. Tofu was inoculated with 100 μL of each microorganism and TDS solution (0.1, 0.5, 1, and 2%) was added to all bags, which were stored at 5 and 25 °C for 5 days. Sensory evaluations were conducted with tofu stored at 5 °C. At 5 °C, with a 2% TDS, E. coli O157:H7, S. Typhimurium, L. monocytogenes, and B. cereus were reduced by 0.29, 0.36, 0.70, and 1.47 log CFU/g, respectively. None of the sensory characteristics of tofu treated with TDS were significantly different from those of the control. Consequently, this study shows the potential of TDS as an antimicrobial agent with a practical application in tofu to ensure food safety.

This study evaluated the antimicrobial activities [diffusion inhibition zone, minimum inhibitory concentration (MIC), and minimum bactericidal concentration], of heated ginseng extracts (ethanol and methanol). The extract yields, ginsenoside compositions, growth inhibitory effects against Bacillus cereus and Staphylococcus aureus and bacterial cell membrane potential changes, were also investigated. Methanol extracts of heated ginseng, showed higher antimicrobial activity than ethanol extracts. B. cereus was more easily inhibited than S. aureus. Ginseng heated at 100 °C for 2 and 16 h, showed maximum antimicrobial activity against B. cereus and S. aureus, respectively. In the growth inhibitory test, S. aureus and B. cereus were completely inhibited after 2 and 8 h culture at the MIC. The cell membrane potential decreased with increasing concentration of extract, indicating cell metabolism disruption. Ginsenosides Rg3, a potent antibacterial substance, which were absent in non-heated ginseng, were produced by heating ginseng at 100 °C for 4 and 8 h, respectively.

The effects of slightly acidic electrolyzed water ice (SAEW-ice) and grapefruit seed extract ice (GSE-ice) on changes in brown sole quality during storage were determined using microbial, chemical, and sensory analyses to prolong the shelf life of brown sole. Microbiological analyses showed that GSE-ice storage was more effective for inhibiting the growth of total plate count, Pseudomonas, and H2S-producing bacteria than SAEW-ice storage. Chemical indexes of brown sole showed that SAEW-ice and GSE-ice storage extended the shelf life of fish compared with TW-ice. Sensory scores following GSE-ice storage were higher than those following storage under the other conditions. Taken together, the present study indicated that the quality of brown sole was maintained for 9–10 days in TW-ice, and 11–12 days in SAEW-ice and 12–13 days in GSE-ice. Therefore, ice storage using SAEW-ice and GSE-ice effectively extended the shelf life of brown sole.

Shelf-life charts of beef according to bacterial contamination and storage temperature were developed via mathematical regressions of the growth curves of spoilage bacteria in beef. Additionally, bacterial contamination in retail beef specimens was investigated using culture-based bacteriological tests, PCR assays, and pyrosequencing analysis. Pathogenic bacteria were infrequently detected in the 100 retail beef specimens, but spoilage bacteria were found in all of the specimens. The populations of spoilage bacteria in retail beef specimens varied from 2.27 to 6.15 log CFU·g −1 . Pyrosequencing analysis of retail beef specimens suggested contamination from multiple sources, since both Lactobacillales and Pseudomonadales, which are prevalent in bovine intestine and feces and in bovine hides and beef-processing facilities, respectively, were detected. Growth of spoilage bacteria in beef at 5–25 °C was predicted via mathematical characterization of experimentally determined growth curves at 5, 10, 15, 20, and 25 °C using a modified-Gompertz function and subsequent nonlinear regressions of the growth characteristics, and then transformed to shelf-life charts according to the level of bacterial contamination and storage temperature. The bacterial contamination and bacteriological standards used to generate the shelf-life charts were 0, 1, 2, 3, 4, and 5 log CFU·g −1 and 5, 6, 7, and 8 log CFU·g −1 , respectively.

Inactivating Clostridium difficile spores is difficult, as they are resistant to heat, chemicals, and antimicrobials. However, this note describes inactivation of C. difficile spore outgrowth by incubation in a solution containing a germinant (1% (m/v) sodium taurocholate), co-germinants (1% (m/v) tryptose and 1% (m/v) NaCl), and natural antimicrobials (20 nmol·L–1 nisin and 0.2 mmol·L–1 lysozyme). Clostridium difficile spores were resistant to nisin and lysozyme but became susceptible during germination and outgrowth triggered and promoted by sodium taurocholate, tryptose, and NaCl. The degree of inactivation of germinated and outgrowing C. difficile spores by both nisin and lysozyme was greater than the sum of that by nisin and lysozyme individually, suggesting synergistic inactivation of C. difficile spores. The germinant, co-germinants, and natural antimicrobials used in this study are safe for human contact and consumption. Therefore, these findings will facilitate the development of a safe and effective method to inactivate C. difficile spore.

This study investigated the microbial contamination of commercial tofu from local supermarkets in Seoul, Korea. Growth modeling of Bacillus cereus isolated from spoiled tofu was used to determine the appropriate and temperature for safe storage of tofu. During the monitoring of 100 commercial tofu products, pathogenic bacteria (B. cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and enterohemorrhagic Escherichia coli O157:H7 [EHEC]) were not detected. Aerobic bacteria were isolated from 32 of 100 tofu samples because of different sterilization and packaging methods. To isolate the dominant microorganism involved in tofu putrefaction, tofu was intentionally spoiled by storage at 30 °C for 24 h. After spoilage, the most abundant colonies were harvested and confirmed as B. cereus by analyzing their 16 S ribosomal RNA (rRNA) sequences and fatty acid compositions. To investigate growth properties on tofu, isolated B. cereus was cultured and inoculated on tofu. The growth of B. cereus at different storage temperatures (15 °C, 20 °C, 25 °C, and 30 °C) was analyzed. As a result, the appropriate storage time of tofu stored at 5 °C, 10 °C, and 15 °C was determined to be 9.99, 4.17, and 2.08 days, respectively.

Electrochemical impedimetric biosensors (EIBs) have a simple structure and can be used to rapidly and sensitively detect and measure hazards in food. EIBs detect and measure target molecules by transducing biochemical reactions on their surface to electrical signal outputs responding to a sinusoidal electrical signal input. Due to their structural simplicity and analytical sensitivity, EIBs are regarded as the most potent method of food hazard monitoring that can be implemented in the food supply chain. This paper discusses the theoretical background, structure, and construction of EIB and its applications in food safety.

Foodborne bacteria are typically present at very low concentrations in food. This study describes a quick and simple method for concentrating E. coli O157:H7 present in lettuce and cabbage, without microbial enrichment culture. This method involved reducing the extraction buffer and DNA elution volumes. The extraction buffer volume was adjusted to 225, 100, 50, 25, and 12.5 mL to isolate E. coli O157:H7 from 25 g of lettuce or cabbage. DNA was concentrated and compared using real-time PCR. When using 12.5 mL of buffer

The outbreaks due to the low number of foodborne pathogens present in ready-to-eat products can be prevented by rapid and sensitive detection method. However, as a conventional detection method, it is impossible to monitor foodborne bacteria existing which is less than 50 cfu/25 g in a food. This study was designed to investigate the possibility of detecting 1 cfu in the short-term through filtration, DNA concentration, and qPCR. As a result of the filtration + DNA concentration method, the recovery concentrations of Escherichia coli O157:H7 and Salmonella Typhimurium was not significantly different from initial inoculation (>7 cfu/25 g). In iceberg lettuce and cabbage, this method was able to detect 7 and 7 cfu/25 g of E. coli and 68 and 5 cfu/25 g of S. Typhimurium. We demonstrated the potential of the filtration + DNA concentration method as a shorter time alternative to conventional enrichment-based rapid detection in vegetables.