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Recent Research on Foodborne Bacteria Detection and Inactivation Technology
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Recent Research on Foodborne Bacteria Detection and Inactivation Technology

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

Deadline for manuscript submissions: 29 May 2026 | Viewed by 4091

Special Issue Editors

Dr. Zhaohuan Zhang

E-Mail Website
Guest Editor
College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
Interests: foodborne pathogen detection and diagnostics; antimicrobial resistance mechanisms in foodborne bacteria; non-thermal food processing and preservation techniques; genomic and metagenomic analysis of foodborne pathogens; sustainable strategies for mitigating foodborne illnesses
Prof. Dr. Pradeep Kumar Malakar

E-Mail Website
Guest Editor
College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
Interests: microbial risk assessment; preditive microbiology; antimicrobial resistance; food safety innovation and technology; host-microbe interactions; One Health and global health security

Special Issue Information

Dear Colleagues,

Foodborne bacterial pathogens pose a significant threat to global public health, necessitating continuous advancements in detection and inactivation technologies. This Special Issue, “Recent Research on Foodborne Bacteria Detection and Inactivation Technology”, aims to compile cutting-edge research addressing challenges such as antimicrobial resistance, the demand for rapid diagnostics, and the preservation of food quality. Contributions will explore innovative detection methods, including biosensors, CRISPR-based assays, and genomic tools, alongside novel inactivation strategies, such as phage therapy, cold plasma, and natural antimicrobials. Interdisciplinary approaches integrating microbiology, nanotechnology, and data science to enhance food safety will also be highlighted. This issue will further examine sustainable, non-thermal processing techniques and rapid on-site diagnostics to transform industry practices. By bridging scientific innovation with practical applications, this collection seeks to advance food safety protocols, support regulatory frameworks, and reduce the burden of foodborne illnesses worldwide. Researchers are invited to submit original studies and reviews that push the boundaries of pathogen management, fostering safer food systems and improved public health outcomes.

Dr. Zhaohuan Zhang
Prof. Dr. Pradeep Kumar Malakar
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 bacteria
  • pathogen detection
  • inactivation technology
  • antimicrobial resistance
  • biosensors
  • non-thermal processing
  • microbial genomics
  • rapid diagnostics
  • food safety
  • public health

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Published Papers (4 papers)

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15 pages, 3846 KB  
Article
Noble Metal-Enhanced Chemically Sensitized Bi2WO6 for Point-of-Care Detection of Listeria monocytogenes in Ready-to-Eat Foods
by Yong Zhang, Hai Yu, Yu Han, Shu Cui, Jingyi Yang, Bingyang Huo and Jun Wang
Foods 2026, 15(2), 293; https://doi.org/10.3390/foods15020293 - 13 Jan 2026
Viewed by 588
Abstract
Listeria monocytogenes (LM) contamination constitutes a paramount global threat to food safety, necessitating the urgent development of advanced, rapid, and non-destructive detection methodologies to ensure food security. This study successfully synthesized Bi2WO6 nanoflowers through optimized feed ratios of [...] Read more.
Listeria monocytogenes (LM) contamination constitutes a paramount global threat to food safety, necessitating the urgent development of advanced, rapid, and non-destructive detection methodologies to ensure food security. This study successfully synthesized Bi2WO6 nanoflowers through optimized feed ratios of raw materials and further functionalized them with noble metal Au to construct a high-performance Au-Bi2WO6 composite nanomaterial. The composite exhibited high sensing performance toward acetoin, including high sensitivity (Ra/Rg = 36.9@50 ppm), rapid response–recovery kinetics (13/12 s), and excellent selectivity. Through UV-Vis diffuse reflectance spectroscopy (UV-Vis DRS) and X-ray photoelectron spectroscopy (XPS) characterizations, efficient electron exchange between Au and Bi2WO6 was confirmed. This electron exchange increased the initial resistance of the material, effectively enhancing the response value toward the target gas. Furthermore, the chemical sensitization effect of Au significantly increased the surface-active oxygen content, promoted gas–solid interfacial reactions, and improved the adsorption capacity for target gases. Compared to conventional turbidimetry, the Au-Bi2WO6 nanoflower-based gas sensor demonstrates superior practical potential, offering a novel technological approach for non-destructive and rapid detection of foodborne pathogens. Full article
(This article belongs to the Special Issue Recent Research on Foodborne Bacteria Detection and Inactivation Technology)
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22 pages, 3741 KB  
Article
Antimicrobial Effect of Clove Against Foodborne Pathogens in Ground Buffalo Meat During Refrigerated Storage
by Rawan Mohammed Saadeldeen, Amira Ibrahim Zakaria, Mirela Imre, Kálmán Imre, Samir Mohammed Abd-Elghany and Khalid Ibrahim Sallam
Foods 2026, 15(1), 113; https://doi.org/10.3390/foods15010113 - 31 Dec 2025
Viewed by 893
Abstract
Ground meat is highly perishable and has a short shelf life due to microbial contamination with food spoilage bacteria along with foodborne pathogens, which increases the risk of food poisoning. Controlling microbial growth by using chemical or synthetic food additives or preservatives is [...] Read more.
Ground meat is highly perishable and has a short shelf life due to microbial contamination with food spoilage bacteria along with foodborne pathogens, which increases the risk of food poisoning. Controlling microbial growth by using chemical or synthetic food additives or preservatives is of great health concern. Natural, plant-derived antimicrobial food additives are safer alternatives. Therefore, the main objective of this study was to evaluate the antimicrobial efficacy of different forms and concentrations of clove against food spoilage and foodborne pathogens and to determine their ability to enhance sensory quality and extend the shelf life of buffalo meatballs during refrigerated storage. Clove oil (0.25, 0.50, and 1.0 g/kg), clove extract (0.5, 1.0, and 1.5 g/kg), and clove powder (2.5, 5.0, and 7.5 g/kg) were assessed against aerobic plate counts (APCs), psychotropic counts (PCs), and foodborne pathogens such as Staphylococcus aureus, Salmonella enterica serovar Typhimurium, and Escherichia coli O157:H7, artificially inoculated in buffalo meatballs. Clove oil, clove extract, and clove powder treatments showed a significant (p < 0.01) reduction in the counts of S. aureus, S. enterica serovar Typhimurium, and E. coli O157:H7 compared to control samples. Among all tested forms and concentrations of clove, clove oil at 1.0 g/kg proved to be the most effective against the tested pathogens, as by the end of storage (day 12), it achieved 5.3 and 5.56 log reductions in S. aureus and S. enterica serovar Typhimurium, respectively, along with complete reduction in E. coli O157:H7, followed by clove extract at 1.5 g/kg, which produced 4.2, 4.92, and 7.01 log reductions in the corresponding three foodborne pathogens. The results showed that different concentrations of clove oil and extract treatments applied effectively improved the sensory attributes (flavor, tenderness, juiciness, and overall acceptability) of buffalo meatballs, while the sensory properties of clove powder were considered unacceptable, as it alters the taste and smell of meat. The ground buffalo meat treated with different concentrations of clove oil, clove extract, and clove powder significantly reduced the growth of APCs and PCs during refrigerated storage, resulting in 1.5 to 2.6 log reductions with a prolonged shelf life ranging from 9 to 12 days. Overall effects on shelf life and meat quality showed that all clove forms significantly slowed microbial growth and extended the shelf life of buffalo meatballs to 9–12 days, in contrast to 6 days or less for the control. The findings indicate that clove oil and clove extract are promising natural preservatives capable of improving microbial safety, maintaining sensory attributes, and enhancing the overall quality of buffalo meatballs during refrigerated storage. Full article
(This article belongs to the Special Issue Recent Research on Foodborne Bacteria Detection and Inactivation Technology)
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15 pages, 3350 KB  
Article
Specific Identification of Listeria monocytogenes in Food Using a QCM Sensor Based on Amino-Modified Mesoporous SiO2 with Enhanced Surface-Active Capabilities
by Ziliang Fan, Miaomiao Li, Xingyu Wang, Haixia Zhou, Faraz Ahmed and Yongheng Zhu
Foods 2025, 14(23), 4151; https://doi.org/10.3390/foods14234151 - 3 Dec 2025
Cited by 1 | Viewed by 777
Abstract
Listeria monocytogenes (LM) poses a serious threat to food safety and public health. Current detection methods suffer from drawbacks such as expensive equipment, complex procedures, and time-consuming processes, highlighting the urgent need for a simple, rapid, accurate, and cost-effective detection approach. [...] Read more.
Listeria monocytogenes (LM) poses a serious threat to food safety and public health. Current detection methods suffer from drawbacks such as expensive equipment, complex procedures, and time-consuming processes, highlighting the urgent need for a simple, rapid, accurate, and cost-effective detection approach. The bacterial metabolite 3-hydroxy-2-butanone (3H2B), due to its high abundance, can serve as a reliable biomarker for detection. Herein, ordered mesoporous silica nanoparticles (MSNs) were synthesized via a one-pot method and subsequently functionalized with APTES. The NH2-MSNs-2 exhibits extremely high sensitivity (768 Hz@50 ppm) and selectivity towards 3H2B due to its high specific surface area, abundant mesoporous structure, and weak chemical adsorption between amino groups and the 3H2B. The quartz crystal microbalance (QCM) sensor developed based on this material demonstrated outstanding performance in testing the contamination levels of LM in food. This study provides a solid foundation for further exploring the fundamental mechanisms of QCM sensors in the real-time, non-invasive detection of LM, while also demonstrating significant application potential in the field of food safety assurance. Full article
(This article belongs to the Special Issue Recent Research on Foodborne Bacteria Detection and Inactivation Technology)
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15 pages, 1994 KB  
Article
An Integrated PMA Pretreatment Instrument for Simultaneous Quantitative Detection of Vibrio parahaemolyticus and Vibrio cholerae in Aquatic Products
by Yulong Qin, Rongrong Xiong, Yong Zhao, Zhaohuan Zhang and Yachang Yin
Foods 2025, 14(13), 2166; https://doi.org/10.3390/foods14132166 - 21 Jun 2025
Viewed by 1280
Abstract
Traditional hazard identification techniques for Vibrio parahaemolyticus often neglect the distinction between viable and nonviable bacteria in aquatic products, leading to overestimated disease risks and uncertainties in risk assessments. To address this limitation, we developed an automated PMA pretreatment instrument that integrates dark [...] Read more.
Traditional hazard identification techniques for Vibrio parahaemolyticus often neglect the distinction between viable and nonviable bacteria in aquatic products, leading to overestimated disease risks and uncertainties in risk assessments. To address this limitation, we developed an automated PMA pretreatment instrument that integrates dark incubation and photo-crosslinking into a unified workflow, allowing customizable parameters such as incubation time, light exposure duration, and mixing speed while maintaining stable temperatures (<±1 °C fluctuation) to preserve bacterial DNA integrity. Leveraging this system, a duplex qPCR assay was optimized for simultaneous quantitative detection of V. parahaemolyticus and V. cholerae in aquatic products and environmental samples. The assay demonstrated robust performance with 90–110% amplification efficiencies across diverse matrices, achieving low limits of detection (LODs) of 101–102 CFU/mL in shrimp farming environment water and 102–103 CFU/g in shrimp (Litopenaeus vannamei) and oyster (Crassostrea gigas). Notably, it effectively discriminated viable bacteria from 106 CFU/mL(g) nonviable cells and showed strong correlation with ISO-standard methods in real-world sample validation. This integrated platform offers a rapid, automated solution for accurate viable bacterial quantification, with significant implications for food safety, pathogen surveillance, and risk management in aquatic industries. Full article
(This article belongs to the Special Issue Recent Research on Foodborne Bacteria Detection and Inactivation Technology)
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