Search Results (1,000)

Foodborne pathogens remain a major public health challenge, particularly in the context of antimicrobial resistance and persistent contamination across animal, food-processing, and retail environments. This review examines bacteriophages as precision antimicrobials for controlling major foodborne bacteria, including Salmonella, Campylobacter, Shiga toxin-producing Escherichia coli (STEC), Listeria monocytogenes, and Vibrio spp., and summarizes the biological basis of phage-mediated control: strictly lytic life cycles, receptor-specific adsorption, direct bacterial killing, biofilm disruption, and resistance-associated fitness trade-offs. It further discusses pre-harvest, post-harvest, and processing-environment applications, with emphasis on matrix-dependent efficacy, delivery strategies, commercial products, and regulatory status. While bacteriophages offer high specificity and may help preserve the native microbiome, their integration into multi-hurdle food-safety systems require careful validation because their performance is influenced by narrow host ranges, bacterial resistance, food-matrix effects, formulation constraints, and regulatory complexity and scale-up challenges. Broader implementation will require rationally designed phage-cocktails, thorough genomic safety screening, matrix-specific validation studies, scalable manufacturing processes, and continuous monitoring for post-application resistance. Overall, bacteriophages should be viewed as promising but context-dependent adjuncts to validated food-safety and One Health frameworks, rather than stand-alone solution for reducing foodborne pathogen burdens. Full article

Foodborne diseases remain a major global public health concern. According to the World Health Organization (WHO), contaminated food causes nearly 500,000 deaths annually. Consequently, the development of novel strategies to control foodborne pathogens and prevent microorganism-induced plant diseases remains an important research priority, attracting considerable scientific attention worldwide. This study describes the design and synthesis of novel dihydropyrazolines containing an ethylpiperazine moiety as potential antimicrobial agents. The antibacterial activity of the newly synthesized heterocyclic compounds, along with their corresponding chalcone precursors, was evaluated against Gram-positive and Gram-negative foodborne pathogens and phytopathogenic bacteria. The assessment was performed using a two-step protocol comprising an initial qualitative screening of selected bacterial species, followed by a quantitative evaluation of the inhibitory effects of individual compounds and their combinations. Among the tested compounds, pyrazolines 4a and 4b and chalcone 3b exhibited notable strain-dependent antibacterial activity, particularly against phytopathogenic strains of Pseudomonas syringae, while compound 4a demonstrated the highest efficacy against the Gram-negative foodborne pathogens Escherichia coli, Salmonella enterica and Listeria monocytogenes. Thus, the potential of the N-ethylpiperazine moiety as a key structural feature contributing to the antimicrobial activity of the studied compounds is revealed. Full article

Accurately detecting viable foodborne pathogenic bacteria is essential for food safety risk assessments and public health interventions. Traditional plate counting is time-consuming and operationally cumbersome. Immunological assays are unable to distinguish viable from dead cells, whereas conventional nucleic acid amplification is often affected by residual DNA originating from dead bacteria. These limitations render conventional approaches inadequate for rapid and precise field detection. Functional nucleic acids (FNAs) offer a promising alternative for viability detection because of their high sensitivity, specificity, target diversity, and programmable integrability. This review provides a systematic overview of molecular recognition strategies and FNA-based detection technologies for identifying viable foodborne microorganisms. We categorize the biomarkers targeted by FNAs into nucleic acids, surface structures, and metabolic activities. Building on this categorization, we examine the core principles and technological evolution of primers, aptamers, DNAzymes, guide nucleic acids, and oligonucleotide probes in viability discrimination. We then outline the practical applications of these technologies across the food supply chain and discuss the remaining challenges and future directions in the field. Ultimately, this work provides a theoretical reference and practical guidance for ensuring food safety and advancing precise microbial risk management. Full article

In this study, previously selected lactic acid bacteria (LAB)—Leuconostoc mesenteroides, Lacticaseibacillus paracasei, and Loigolactobacillus coryniformis—as well as kefir ferment were evaluated as adjunct cultures in pasteurized goat’s milk cheese. Microbiological and physicochemical attributes of cheese treatments were characterized during the 60-day maturation period, whereas texture profile, proximate composition, and sensory analysis were carried out in the final product. Mesophiles and LAB remained high (>8 log₁₀ CFU/g) throughout maturation, whereas the control exhibited significantly lower counts (~7 log₁₀ CFU/g; p < 0.001). For Staphylococcus aureus, the most pronounced reductions occurred in kefir > L. mesenteroides > LAB cocktail, with final counts of 3.67 ± 0.241, 4.26 ± 0.241, and 4.36 ± 0.241 log₁₀ CFU/g, respectively. Cheeses containing adjunct cultures exhibited higher titratable acidity (up to 0.1971 ± 0.0180 g lactic acid/kg cheese) and lower pH (5.41 ± 0.0526), indicating a quicker acidification process during ripening. Kefir > L. mesenteroides > LAB cocktail cheeses achieved the highest overall acceptance scores (9.15 ± 0.285, 8.44 ± 0.285, and 8.39 ± 0.285, respectively), being characterized by perceivably less holes, softer, less crumbly, and non-rubbery texture. Incorporation of kefir and selected LAB strains can be considered as effective functional adjunct cultures for artisanal goat cheese production. Full article

Foodborne bacterial pathogens, including S. aureus, L. monocytogenes, C. sakazakii, and M. bovis, pose significant threats to dairy safety and public health. Current detection methods, such as culture-based techniques and real-time quantitative PCR (qPCR), are either time-consuming or limited in absolute quantification accuracy. Herein, we developed and validated a novel quadruplex droplet digital PCR (ddPCR) assay for simultaneous detection and absolute quantification of these four pathogens in dairy products. The assay targets the femA, hly, ompA, and esxA genes, respectively, with optimized primer/probe concentrations of 500 nM/400 nM and an annealing temperature of 58 °C. The established method demonstrated high specificity, with no cross-reactivity against common dairy-associated bacteria. The limits of detection (LoDs) ranged from 7.04 to 10.31 copies/reaction, with coefficients of variation (CVs) below 14% for intra-assay and 10% for inter-assay repeatability. Notably, the ddPCR assay detected a 25% co-contamination rate compared to 13% by qPCR among 120 dairy samples, suggesting higher sensitivity for low-abundance targets. This quadruplex ddPCR platform offers a rapid, sensitive, and high-throughput solution for food safety surveillance, particularly in high-risk dairy matrices such as infant formula. Full article

Background/objectives: Foodborne diseases remain a significant global public health concern, requiring innovative and effective antimicrobial strategies to control food pathogens. Encapsulation of natural antimicrobials have attracted increasing interest. In this study, liposomes encapsulating pink pepper essential oil (PPEO), nisin, or their combination were developed, aiming to potentiate antimicrobial performance against foodborne pathogens. Methods: Phosphatidylcholine liposomes were prepared by the thin-film method and characterized by DLS and FTIR. The antimicrobial activity of nisin, PPEO, and liposomes was investigated by the agar diffusion method against foodborne pathogens like Staphylococcus aureus, Listeria monocytogenes, and Salmonella Typhimurium. Results: The liposomes exhibited nanometric size ranging from 91 to 107 nm, low polydispersity, and zeta potential between −3.73 and −7.39 mV, indicating well-defined vesicles with negative surface charges. Encapsulation enhanced antimicrobial efficacy, with nisin–PPEO liposomes stored for 21 days under refrigeration showing a sustained inhibition of L. monocytogenes, outperforming liposomes containing nisin alone. The combined antimicrobials also inhibited Gram-positive bacteria in milk agar, used as a simulated food system. Additionally, the antioxidant activity of PPEO was preserved upon encapsulation, especially under refrigeration, reinforcing the protective role of the liposomes. Conclusions: The co-encapsulation approach strengthened the stability and bioactivity of natural antimicrobials, highlighting liposomal delivery as a promising strategy to control foodborne bacteria. Full article

Human norovirus (HuNoV) is the leading cause of foodborne viral gastroenteritis worldwide, yet its persistence in foods is still commonly interpreted through a simplified framework of contamination and residual survival. Accumulating evidence indicates that HuNoV persistence in food systems may be shaped by dynamic, genotype-dependent interactions with multiple classes of candidate ligands and retention mechanisms associated with hosts, food matrices, and microbiota. This review synthesizes current advances in the molecular basis and ecological consequences of these interactions, with emphasis on canonical and non-canonical glycans, HBGA-like substances, proteinaceous ligands, and bacterial surface or matrix-associated components. Structural, biophysical, and food-model studies collectively suggest that such factors may modulate capsid engagement, tissue retention, bioaccumulation, environmental stability, and, in some experimental systems, infectivity-related outcomes in representative matrices including leafy vegetables, bivalve mollusks, and bacteria-rich food environments. This multi-ligand perspective helps explain the matrix-dependent limitations of conventional washing, depuration, disinfection, and nucleic acid-based detection, as well as the frequent disconnect between measured viral signals and actual transmission risk. By linking molecular recognition to real food scenarios, this review highlights a shift from single-receptor and single-treatment perspectives toward mechanism-informed detection, risk assessment, and intervention strategies. A more integrated understanding of virus-ligand-matrix-microbiota interactions will be essential for improving the prediction and control of HuNoV foodborne transmission. Full article

Six lactic acid bacteria isolated from São Jorge PDO cheese were characterised for technological, safety, antimicrobial, and probiotic properties. All isolates fermented a broad range of carbohydrates and lacked lipolytic activity, while SJC115 and SJC119 showed proteolysis. Safety profiling (γ-haemolysis, no DNase or gelatinase activity, and generally favourable antibiotic susceptibility) is promising, but tetracycline resistance warrants caution and genomic confirmation. L. paracasei and L. brevis isolates inhibited a wide range of foodborne pathogens (Listeria monocytogenes, Escherichia coli, Pseudomonas aeruginosa, Salmonella enterica, Bacillus spp.) and spoilage fungi (Penicillium and Aspergillus spp.). Notably, two isolates (SJC117 and SJC120) exhibited antibacterial activity in neutralized cell-free supernatants, indicating putative bacteriocin-like inhibitory substances (BLIS). The isolates survived intestinal conditions above the probiotic threshold, yet only SJC117 and SJC120 tolerated gastric acidity (pH 2.5, 1 h) with >5 log CFU/mL. Despite low hydrophobicity, strains showed good autoaggregation and pathogen coaggregation. All isolates produced exopolysaccharides (EPS) and angiotensin-converting enzyme (ACE) inhibitory peptides, whereas some exhibited moderate conjugated linoleic acid (CLA) production and glutamate decarboxylase (GAD) activity. L. paracasei SJC117 stood out by combining BLIS/antifungal activity, superior gastric tolerance, and an exceptional bioactive profile, making it a promising candidate for biopreservation and functional food applications that warrants further in vivo validation to confirm its efficacy and safety. Full article

Salmonella remains one of the most critical zoonotic pathogens in the poultry sector, linked to animal disease, foodborne illness, and the global crisis of antimicrobial resistance (AMR). Poultry acts as a major reservoir, enabling Salmonella transmission from hatchery to retail products through horizontal, vertical, and environmental routes. Despite the use of biosecurity, vaccination, antibiotics, and chemical decontamination, effective and sustainable control across the poultry value chain remains difficult, particularly in the face of rising multidrug-resistant strains and growing consumer concerns over chemical residues. Bacteriophages (phages), viruses that selectively infect and lyse bacteria, have emerged as a promising biological alternative for Salmonella control. Although many studies have reported the effectiveness of phages against bacterial species, including Salmonella, in the poultry industry, reports on their full potential to combat antimicrobial-resistant Salmonella across the entire poultry value chain remain limited. Therefore, this review synthesizes current evidence on the application of phages throughout the poultry value chain, including on-farm interventions, processing plant decontamination, and food packaging and storage. Findings from the reviewed articles indicate over a 90% reduction in Salmonella spp. in poultry farms and post-harvest meat, along with lower mortality in phage-treated groups compared to untreated groups; however, these outcomes depend on several factors (e.g., phage strains, concentrations, application methods, and environmental conditions). Laboratory, pilot, and field studies consistently demonstrate that phage preparations, especially when formulated as cocktails or combined with complementary interventions, can achieve substantial reductions in Salmonella, including antibiotic-resistant serovars, in live birds, eggs, poultry environments, and meat products. Unlike antibiotics and chemical sanitizers, phages act with high specificity, preserving beneficial microbiota and maintaining the sensory and nutritional quality of poultry products. Their safety has been supported by toxicological and genomic assessments, and several phage-based products have obtained regulatory approval, including Generally Recognized as Safe (GRAS) status for food applications in the United States. By integrating efficacy, safety, regulatory, and practical deployment data, this review highlights bacteriophages as a scientifically validated and One Health–aligned tool capable of reducing Salmonella transmission from farm to fork across the poultry value chain, thereby laying the foundation for their future adoption in the poultry industry. Phage-based interventions offer a sustainable pathway to enhance food safety, limit antimicrobial resistance (AMR) dissemination, and strengthen consumer confidence in poultry products. However, the major limitation is the emergence of phage-resistant bacterial strains, as well as the potential involvement of some phages in the transfer of resistance and virulence genes, which could raise public concern. Nevertheless, the use of phage cocktails and whole-genome sequencing, involving tools such as ResFinder and virulence finder, can facilitate the selection of safe phages for application. Full article

The increasing consumption of fresh organic produce has given rise to concerns regarding the microbiological safety of minimally processed foods. Organic cultivation may be associated with increased exposure to environmental microorganisms due to soil-based inputs and reduced chemical interventions, including both beneficial taxa and potential foodborne pathogens. Fresh produce is known to harbour complex microbial ecosystems, which are shaped by farming practices, plant physiology, handling, packaging and storage, particularly in raw-consumed products such as leafy greens and strawberries. In this study, bacterial (16S rRNA) and eukaryotic (18S rRNA) communities were characterized by amplicon sequencing. In parallel, an amoeba-associated bacterial microbiome was analyzed and DVC-FISH was used to assess the viability and metabolic activity of pathogenic bacteria internalized within free-living amoebae (FLA). No significant differences in alpha or beta diversity were observed between organic and conventional products, suggesting microbiome convergence at the retail stage driven by post-harvest handling and processing. Potentially pathogenic genera, including Pseudomonas, Stenotrophomonas, and Acinetobacter (bacterial), as well as Tilletiopsis, Candida, and Naegleria (eukaryotic), were identified in both organic and non-organic microbiomes. The viability of FLA-internalized Pseudomonas spp. was confirmed by DVC-FISH, demonstrating that FLA act as reservoirs, enhancing pathogen persistence in fresh produce. This integrated assessment of organic and conventional fruits and vegetables at the retail stage highlights the importance of post-harvest handling and retail conditions in shaping microbiological safety. The integration of microbiome profiling with targeted viability analyses demonstrates that downstream stages are critical control points for food safety and consumer exposure, beyond the influence of the production system alone. Full article

Background: Essential oils (EOs) are promising natural antimicrobials against food-borne pathogens, yet their efficacy depends on complex chemical profiles that vary by species and origin. The evaluation of underexplored aromatic plants from the Peruvian Amazon may reveal novel bioactive agents. Methods: We chemically characterized six EOs from Aloysia citrodora, Arracacia xanthorrhiza (two cultivars), Baccharis genistelloides, Piper acutifolium, and Piper lanceifolium using GC-MS and assessed their antibacterial activity against Escherichia coli (ATCC 25922), Salmonella enterica (ATCC 14028), Enterococcus faecalis (ATCC 29212), and Staphylococcus aureus (ATCC 49476). Results: EOs of Aloysia citrodora and Arracacia xanthorrhiza cv. Yellow exhibited the strongest inhibition, effective against both Gram-positive and Gram-negative bacteria, potentially associated with higher relative abundances of oxygenated monoterpenes and aliphatic aldehydes. Dose–response analysis supported their superior antibacterial potency, with the lowest LD₅₀ values observed for these oils. Oils rich in sesquiterpenes showed lower activity. Conclusions: These findings underscore the importance of EO chemical composition for antibacterial potency and suggest that select Amazonian EOs have potential as natural preservatives for food safety applications. Full article

Recent foodborne outbreaks by Salmonella Typhimurium associated with the consumption of ‘Maradol’ papaya have prompted an assessment of the pathogen’s behavior with regard to the fruit. The objective of this research was to assess the survival and possible internalization of S. Typhimurium in inoculated ‘Maradol’ papaya harvested at two maturity stages and stored for various days at 11 °C and 24 °C. The physicochemical analysis on fruit included firmness (N), total soluble solids (%), and pH. The location of S. Typhimurium in fruit exocarp and mesocarp tissues was observed using confocal laser scanning microscopy (CLSM). Results indicated that the high temperature (24 °C) was the most important factor for the survival of S. Typhimurium. At this same temperature, it was the variable firmness that was the most affected, regardless of storage days, whether inoculated or not. The principal component analysis (PCA) separated the data into two components that explained 57% of the variance. PC1 linked higher S. Typhimurium populations with declining firmness, TSS, and exocarp pH were found in fruit stored at 24 °C, whereas PC2 was associated with moderate physicochemical changes at 11 °C. The CLSM observations confirmed superficial colonization of the bacteria on papaya fruit rather than an internalization but only at 24 °C, regardless of ripening stage throughout the 7 days sampling period. Maintaining the cold chain is essential to mitigate the risk of salmonellosis in papaya. Full article

Lactic acid bacteria (LAB) have been widely utilized in the production of fermented foods worldwide due to their well-established health-promoting benefits for both humans and animals. In addition to their nutritional value, LAB exhibit antagonistic activity against foodborne pathogens, particularly Salmonella spp., which are commonly associated with livestock and animal production systems. LAB exert a range of biological effects that can inhibit the growth of Salmonella and modulate its virulence. In the present study, the antagonistic potential of Weissella confusa WM36 was evaluated based on its ability to inhibit S. Typhimurium growth, disrupt biofilm formation, and suppress the expression of virulence-associated genes. A preliminary safety assessment of W. confusa WM36 was conducted through hemolytic activity and antibiotic susceptibility profiling. In addition, the biofunctional properties of its cell-free supernatant (CFS), herein referred to as postbiotic metabolites, were investigated with a particular focus on antioxidant activity. Experimental results demonstrated that W. confusa WM36 and its CFS at 40% (v/v) achieved a complete reduction (100%) of S. Typhimurium cell counts within 6 to 12 h of treatment. Furthermore, CFS at 20% and 40% (v/v) significantly impaired biofilm formation, while treatment with 20% (v/v) CFS markedly downregulated the expression of key virulence genes. The strain WM36 exhibited α-hemolytic activity and showed susceptibility to most of the antibiotics tested, although resistance to ceftriaxone and trimethoprim–sulfamethoxazole was observed. These findings provide preliminary information regarding its safety characteristics; however, further molecular and in vivo investigations are required to comprehensively evaluate its safety for practical applications. Additionally, the CFS exhibited notable antioxidant activity, with DPPH radical scavenging capacity of 8.90 ± 0.06 mM Trolox equivalents and ABTS radical scavenging power of 13.10 ± 1.42 mM Trolox equivalents. Collectively, these findings highlight the potential of W. confusa WM36 and its postbiotic metabolites as promising biocontrol and functional agents against S. Typhimurium, while further safety validation remains necessary. Full article

This study evaluated the microbiological quality, phenolic compound profile, antimicrobial activity against foodborne pathogens, and the presence of potential chemical markers associated with microplastic polymers in 35 commercial bee pollen samples obtained from the seven geographical regions of Türkiye. Microbiological analyses included the enumeration of total mesophilic aerobic bacteria, coliforms, yeasts and molds, lactobacilli, lactococci, and psychrophilic bacteria. Antimicrobial activity was determined against Escherichia coli O157:H7, Staphylococcus aureus, and Salmonella Enteritidis using the disk diffusion method. Phenolic compounds were analyzed by HPLC-DAD, while characteristic pyrolysis products associated with microplastics were analyzed by PY-GC/MS. The results indicated that the pollen samples generally exhibited low microbial contamination levels and variable antimicrobial activity, depending on their geographical origin. Quercetin was identified as the predominant phenolic compound, and samples with higher phenolic content tended to show stronger antimicrobial effects, particularly against S. aureus. PY-GC/MS analyses revealed the presence of several chemical markers potentially associated with plastic polymers in a considerable proportion of the samples. Spearman correlation analysis showed a positive correlation between total phenolic content and particularly S. aureus inhibition. These findings highlight the nutritional and functional value of bee pollen while also drawing attention to emerging food safety concerns related to possible exposure to plastic-associated environmental contaminants. Regular monitoring of bee pollen is therefore recommended to ensure product quality and consumer safety. Full article

Pear fruits host diverse microbial communities that influence postharvest quality, spontaneous fermentation, and susceptibility to microbial contamination. This study characterizes the fungal communities associated with naturally fallen overripe pears (Pyrus communis) using ITS2 amplicon sequencing combined with culture-dependent approaches. The fungal community exhibited low diversity and was dominated by Ascomycota (99%), primarily Saccharomycetes (91.8%), with Hanseniaspora, Aureobasidium, and Microcyclospora representing more than 90% of the total microbial community. Culture-dependent isolation confirmed Hanseniaspora uvarum as the dominant yeast species (~89%), followed by Metschnikowia spp. and Pichia spp. Pairwise co-culture assays, quantified using the Relative Interaction Index, demonstrated predominantly competitive interactions, with fast-growing H. uvarum exerting suppressive effects on slower-growing species. Among the isolated yeasts, Metschnikowia fructicola exhibited antibacterial activity against all tested bacteria Staphylococcus aureus, Listeria innocua and Salmonella typhimurium. The strongest antibacterial activity was exerted against the foodborne pathogen S. aureus. In a pear juice model system, co-cultivation with M. fructicola resulted in the elimination of S. aureus within four days, while yeast viability was maintained. These findings observe the fermentative yeasts distributed in overripe pears and demonstrate the potential of M. fructicola to inhibit bacterial growth under controlled conditions. The results provide a preliminary basis for further studies on fungal succession, yeast interactions, and the biocontrol potential of pear-associated yeasts. For broader ecological conclusions, larger-scale studies across locations, seasons, cultivars, and decay stages are required. Full article