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Control and Intervention Strategies to Reduce Foodborne Microbial Pathogens in Food

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (1 April 2026) | Viewed by 17679

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Special Issue Editors

Dr. Virgínia Farias Alves

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Guest Editor

Faculdade de Farmácia, Universidade Federal de Goiás (UFG), Goiânia 74605-170, GO, Brazil
Interests: food safety; microbial ecology in food systems; microbial ecology in stingless bees and their inputs; lactic acid bacteria; fructophilic lactic acid bacteria

Dr. Elaine C. P. De Martinis

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Guest Editor

Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, Brazil
Interests: food safety; microbial ecology in food systems; omic tools; lactic acid bacteria

Dr. Valéria Quintana Cavicchioli

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Guest Editor

Escola de Veterinária e Zootecnia, Universidade Federal de Goiás (UFG), Goiânia 74690-900, GO, Brazil
Interests: food safety; food microbiology; dairy science and technology; biopreservation; lactic acid bacteria; antimicrobial compounds; bacteriocins

Special Issue Information

Dear Colleagues,

The World Health Organization estimates that foodborne diseases affect approximately 600 million people worldwide each year, causing approximately 420,000 deaths. Many of these illnesses are caused by the ingestion of animal and plant-based foodstuffs contaminated with bacterial pathogens that threaten the safety of food systems, from farm to fork. At first, studies on food safety aimed to monitor and determine the prevalence of specific pathogens in certain foods. However, scientific and technological advances in the globalized world have enabled the development of robust tools to expand the scope of foodborne pathogen detection and tracking programs, fostering an enhanced understanding of microbial behavior, at the cellular and molecular levels, throughout the food production chain. Despite these efforts, the outbreak of foodborne disease continues to occur, and new and old pathogens continue to challenge food industries and public health agencies. Therefore, the development of new and modern strategies to mitigate foodborne diseases and enhance the quality and safety of food is crucial. This Special Issue aims to present innovative review articles, research papers, short communications and case studies that address the following topics: "Control and Intervention Strategies to Reduce Foodborne Microbial Pathogens".

Dr. Virgínia Farias Alves
Dr. Elaine C. P. De Martinis
Dr. Valéria Quintana Cavicchioli
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

foodborne pathogens
quality control
food hazards
food safety
antimicrobial technologies

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Published Papers (7 papers)

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Research

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15 pages, 4789 KB

Open AccessArticle

A Rapid and Sensitive LAMP Assay for the Detection of Klebsiella aerogenes in Food Matrices

by Mila Djisalov, Marija Pavlović, Ljiljana Janjušević, Ljiljana Šašić Zorić, Željko D. Popović and Ivana Gadjanski

Foods 2026, 15(8), 1277; https://doi.org/10.3390/foods15081277 - 8 Apr 2026

Viewed by 498

Abstract

Foodborne pathogens such as Klebsiella aerogenes pose a threat to food safety, highlighting the need for rapid, reliable detection methods amid rising contamination risks in production chains. In this study, a loop-mediated isothermal amplification (LAMP) assay was developed and validated to detect the histidine decarboxylase (HDC) gene of K. aerogenes. The assay was optimized for specificity and sensitivity, tested on pure bacterial genomic DNA and artificially contaminated food matrices (vegetables and meats), and evaluated against real-time PCR (qPCR). To evaluate performance under different DNA quality conditions and simulate laboratory versus on-site workflows, two extraction approaches were compared: a standard laboratory protocol yielding high-purity DNA and a crude extraction method producing low-purity DNA, mimicking the presence of inhibitors commonly encountered in routine analysis and enabling practical on-site detection where commercial kits are not feasible. The developed LAMP assay achieved maximum specificity with no cross-reactivity to related species, limits of detection of 240 fg/reaction for pure bacterial DNA and 0.4 pg/µL in K. aerogenes artificially contaminated food samples, and a reaction time under 30 min—outperforming real-time PCR in speed and robustness. This cost-effective method provides a scalable tool for near-real-time monitoring of K. aerogenes in food production, enhancing safety and enabling early outbreak detection. Full article

(This article belongs to the Special Issue Control and Intervention Strategies to Reduce Foodborne Microbial Pathogens in Food)

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19 pages, 563 KB

Open AccessArticle

Phytochemical Characterization and Antioxidant, Antimicrobial, and Poultry Meat Preservation Potential of Ziziphus mauritiana

by Mohamed Gamal Shehata, Hassan Mohamed Al Marzooqi, Hanan Sobhy Afifi and Saad H. D. Masry

Foods 2026, 15(7), 1193; https://doi.org/10.3390/foods15071193 - 1 Apr 2026

Viewed by 551

Abstract

Consumer preference for clean-label products is driving interest in natural antioxidants and antimicrobials that can replace synthetic preservatives. Ziziphus mauritiana (sidr), a resilient desert tree native to the arid Gulf region, has being tested as a multifunctional bio-preservative. This study evaluated the extraction yield, total phenolic content (TPC), total flavonoid content (TFC), antioxidant and antimicrobial activities, and poultry meat-preserving potential of Z. mauritiana. Methanol and ethanol produced the highest extract recoveries, with bark exhibiting the maximum extraction yield of up to 10.7 mg/100 g. Fruits demonstrated the highest total phenolic content (TPC) of around 175 mg gallic acid equivalents per gram (GAE/g) and total flavonoid content (TFC) of around 7.4 mg catechin equivalents per gram (CE/g), followed by leaves and bark. The antioxidant activity was significantly correlated with the concentration of phenolic compounds in the fruit extracts, which exhibited DPPH inhibition exceeding 60% in the majority of instances. The RP-HPLC investigation revealed a diverse polyphenolic profile, predominantly featuring gallic acid (up to 8.77 mg/g in leaves), catechin (6.30 mg/g in fruits), catechol, and caffeic acid. Leaf extracts showed 24 mm inhibitory zones against E. coli and Y. enterocolitica, while bark and fruit were not very effective. Adding ethanolic leaf extract (0–1%) to chicken breast meat reduced microbial degradation during chilled storage at 4 °C. At day 15, total aerobic counts reached only 5.34 log CFU/g with 1% extract compared with 8.53 log CFU/g in the control. Similar suppression was found for yeasts and molds, while challenge tests showed >3-log reductions in C. jejuni and Salmonella senftenberg. Sensory evaluation confirmed no detrimental effects on color, odor, flavor, or texture. Overall, Z. mauritiana was a valuable, renewable source of phenolic antioxidants and antimicrobial agents and showed strong promise as a natural preservative capable of improving the safety and shelf life of poultry meat in clean-label applications. Full article

(This article belongs to the Special Issue Control and Intervention Strategies to Reduce Foodborne Microbial Pathogens in Food)

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14 pages, 841 KB

Open AccessArticle

Evidence-Based Intervention Framework Proposal for Listeria monocytogenes in Micro and Small Meat-Processing Plants

by Sandra M. Rincón-Gamboa, Ana K. Carrascal-Camacho and Raúl A. Poutou-Piñales

Foods 2026, 15(6), 995; https://doi.org/10.3390/foods15060995 - 11 Mar 2026

Viewed by 379

Abstract

Listeria monocytogenes poses a significant risk in meat-processing plants, especially in micro and small businesses, where structural, organisational and operational limitations make it difficult to control. Although there is evidence of its environmental distribution and recurrence, this information does not always translate into clear operational criteria for risk management. To design an intervention framework for mitigating the risk associated with L. monocytogenes in micro and small meat-processing plants, based on the integration of previously published microbiological and operational evidence, the study integrated results on environmental distribution, recurrence of isolates and risk factors identified in eight plants. Functional prioritisation criteria were defined considering hygienic zoning, the function of sites in the process flow, proximity to the ready-to-eat product, and environmental conditions favourable to “persistence”. Differentiated risk scenarios and a functional hierarchy of priority intervention points were detected, prioritising site types recurrently associated with the presence of Listeria spp. and L. monocytogenes. Based on this hierarchy, the proposed intervention formulation aimed at prevention, control and environmental monitoring, adapted to the operating conditions of micro- and small-scale meat-processing plants. The proposed framework offers a transferable tool to support decisions in the management of L. monocytogenes risk in small-scale plants. Full article

(This article belongs to the Special Issue Control and Intervention Strategies to Reduce Foodborne Microbial Pathogens in Food)

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17 pages, 560 KB

Open AccessArticle

Development of Fructooligosaccharide-Rich Sugarcane Juice by Enzymatic Method and Enhancement of Its Microbial Safety Using High-Pressure Processing

by Tanyawat Kaewsalud, Jessica Michelle Liony, Sitthidat Tongdonyod, Suphat Phongthai and Wannaporn Klangpetch

Foods 2025, 14(19), 3417; https://doi.org/10.3390/foods14193417 - 3 Oct 2025

Cited by 2 | Viewed by 1822

Abstract

Sugarcane juice (SJ) is a naturally sweet beverage rich in sucrose but prone to microbial contamination, raising concerns among health-conscious consumers. This study aimed to develop a functional SJ enriched with fructooligosaccharides (FOS) using enzymatic treatment, followed by high-pressure processing (HPP) to enhance its safety and quality. The enzymatic conversion of sucrose to FOS was achieved using Pectinex^® Ultra SP-L (commercial enzyme), with varying enzyme concentrations, temperatures and incubation times to identify the optimal conditions via response surface methodology (RSM). Under optimal conditions (1000 U/g enzyme concentration, 48 °C, 13 h), sucrose in raw SJ (124.33 g/L) decreased by 59.17 g/L, resulting in maximum reducing sugars (16.02 ± 0.58 g/L) and enhanced FOS yields, notably kestose (2.37 g/L) and nystose (9.35 g/L). After being treated with HPP at 600 MPa for 3 min, E. coli K12 and L. innocua were effectively inactivated by achieving > 5 log reduction, meeting USFDA standards. Furthermore, it was also observed that HPP could reduce yeast (6.56 × 10² CFU/mL). Meanwhile, mold, E. coli, and coliforms were not detected. Additionally, HPP maintained the juice’s physicochemical properties, outperforming thermal pasteurization (85 °C for 10 min) in quality preservation. This study highlights the potential of enzymatic treatment and HPP in improving SJ safety and functionality. Full article

(This article belongs to the Special Issue Control and Intervention Strategies to Reduce Foodborne Microbial Pathogens in Food)

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17 pages, 1312 KB

Open AccessArticle

Citrobacter braakii Isolated from Salami and Soft Cheese: An Emerging Food Safety Hazard?

by Frédérique Pasquali, Cecilia Crippa, Alex Lucchi, Santolo Francati, Maria Luisa Dindo and Gerardo Manfreda

Foods 2025, 14(11), 1887; https://doi.org/10.3390/foods14111887 - 26 May 2025

Cited by 4 | Viewed by 2524

Abstract

Citrobacter braakii can colonize the intestinal tract of humans and animals and occasionally act as opportunistic pathogen. Although isolated from food and the environment, its potential as a foodborne pathogen remains uncertain. Twenty C. braakii isolates were previously collected from salami and soft cheese artisanal productions. In the present study, the potentialities of C. braakii as a food safety hazard were explored by a genomic comparison of C. braakii newly sequenced genomes with publicly available genomes, including those of clinical relevance, and a pathogenicity assessment in Galleria mellonella as an in vivo infection model. Phylogenomic reconstruction revealed that one salami clone and two C. braakii genomes of the soft cheese production were closely related (from 11 to 28 core SNP differences) to C. braakii publicly available clinical genomes. All genomes carried the chromosomally located bla_CMY and/or qnrB genes and were resistant to cephalosporins and/or had reduced susceptibility to ciprofloxacin. G. mellonella larvae showed 90% mortality after challenge with C. braakii strains carrying the vex and tvi operons coding for the capsular polysaccharide (Vi antigen), in comparison to 40% of strains lacking these two operons. The high mortality rate of vex- and tvi-positive C. braakii isolated from food processing plants suggests C. braakii to be a possible foodborne hazard. Full article

(This article belongs to the Special Issue Control and Intervention Strategies to Reduce Foodborne Microbial Pathogens in Food)

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16 pages, 5826 KB

Open AccessArticle

Anti-Vibrio parahaemolyticus Mechanism of Hexanal and Its Inhibitory Effect on Biofilm Formation

by Qiuxia Fan, Mengge Ning, Xuejun Zeng, Xiangxiang He, Zhouya Bai, Shaobin Gu, Yahong Yuan and Tianli Yue

Foods 2025, 14(4), 703; https://doi.org/10.3390/foods14040703 - 19 Feb 2025

Cited by 2 | Viewed by 2192

Abstract

Vibrio parahaemolyticus (V. parahaemolyticus) is one of the most prevalent foodborne pathogens worldwide. Hexanal is a natural aldehyde derived from plants. In this study, the antimicrobial and antibiofilm activities of hexanal against V. parahaemolyticus were investigated. Hexanal inhibited V. parahaemolyticus growth with a minimum inhibitory concentration (MIC) of 0.4 mg/mL. Hexanal (2 MIC and 4 MIC) increased the leakage of protein and lactic dehydrogenase, reduced intracellular ATP concentration, damaged membrane integrity, and induced abnormal V. parahaemolyticus morphology and ultrastructure. The results of colony enumeration suggested that hexanal exhibited bactericidal action against V. parahaemolyticus in different culture mediums and food systems (Spanish mackerel meat and shrimp paste). At 1/8 MIC and 1/4 MIC, hexanal inhibited biofilm formation of V. parahaemolyticus, as evidenced by crystal violet staining assay and scanning electron microscope (SEM) observation. Moreover, hexanal reduced the levels of extracellular polysaccharide, extracellular protein, and cyclic di-guanosine monophosphate (c-di-GMP) in V. parahaemolyticus. The result of real-time quantitative polymerase chain reaction (RT-qPCR) indicated that hexanal downregulated the expression of genes critical to V. parahaemolyticus biofilm development. This study provides a promising alternative for V. parahaemolyticus control and is conducive to promoting the application of hexanal in the food field. Full article

(This article belongs to the Special Issue Control and Intervention Strategies to Reduce Foodborne Microbial Pathogens in Food)

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Review

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29 pages, 466 KB

Open AccessReview

Emerging and Innovative Technologies for the Sanitization of Fresh Produce: Advances, Mechanisms, and Applications for Enhancing Food Safety and Quality

by Yuqiao Jin and Achyut Adhikari

Foods 2025, 14(11), 1924; https://doi.org/10.3390/foods14111924 - 28 May 2025

Cited by 13 | Viewed by 7728

Abstract

The consumption of fresh produce has significantly increased in recent years, contributing to improved diets through the provision of essential nutrients, vitamins, and fiber. However, there has been a rise in foodborne illness outbreaks linked to fruits and vegetables, often caused by pathogens such as Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes. These outbreaks have led to severe health consequences, including illnesses, hospitalizations, and even deaths. Once produce is contaminated by foodborne pathogens, these pathogens are difficult to eliminate. Traditional decontamination methods, such as water washes and chlorine-based sanitizers, have been widely used to address these microbial concerns. However, these methods may not be effective against pathogens in crevices or biofilms on the surface of produce, and their effectiveness varies depending on the type of produce and pathogens. Moreover, the chemicals used may raise health and environmental concerns. As a result, novel technologies for pathogen inactivation are gaining attention. These include ozone, ultraviolet light, cold plasma, pulsed light, ultrasound, microbubbles, nanobubbles, electrolyzed water, high-pressure processing, chlorine dioxide gas, and among others. This paper reviews a range of emerging and innovative technologies for the sanitization of fresh produce. The mechanisms, advancements, and practical applications of these technologies are examined with a focus on enhancing food safety and preserving produce quality. These innovative methods provide new opportunities for both research and industry to develop practical, affordable, and safe solutions for maintaining produce safety and quality. Recent studies highlight the effectiveness of combining methods, showing that using multiple sanitization techniques can significantly improve pathogen inactivation on fresh produce. For example, more than 5 log reductions of Listeria innocua and E. coli on avocado, watermelon, and mushroom can be achieved with the combined application of pulsed light and malic acid in previous research. In this review, we recommend the application of combined sanitization methods, emphasizing that integrating multiple techniques can provide a more effective and comprehensive approach to pathogen inactivation. This combined-method strategy has become a promising and innovative trend in the ongoing efforts to improve produce safety and quality. Full article

(This article belongs to the Special Issue Control and Intervention Strategies to Reduce Foodborne Microbial Pathogens in Food)

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