Journal of Food Safety最新文献

The encapsulation of bacteriophages shows significant potential as a biocontrol strategy in the food industry. This review explores diverse strategies, including freeze-drying, spray-drying, and extrusion dripping, along with the macromolecular matrices used to stabilize bacteriophages. Key findings are highlighted in the control of foodborne pathogens such as Staphylococcus aureus, Escherichia coli, Salmonella spp., and Pseudomonas spp. Among the encapsulating agents, polymers, particularly alginate, stand out due to their biocompatibility, gel-forming properties, ease of use, and capacity for controlled release. Different techniques and matrices have demonstrated the ability to preserve dry phage powders for up to 27 months with minimal reduction in phage titer. However, encapsulation efficiency depends on factors such as bacteriophage type, encapsulant concentration, encapsulant type, and process parameters. The development of tailored bacteriophage encapsulation strategies holds promise for expanding agricultural and food applications of bacteriophage technology.

Foodborne pathogens are critical concerns in the food safety sector and for regulatory agencies due to their high morbidity and mortality rates. They also significantly impact the economy, particularly in countries with limited financial resources. Furthermore, the rapid progression of microbial resistance to antibiotics and the hazards associated with chemical preservatives are global challenges. This underscores the importance of developing natural antimicrobial additives for the food industry. Plants offer a promising source of effective antimicrobial agents with significant activity against foodborne pathogens. In particular, phytochemicals demonstrate significant potential for improving food safety due to their broad antimicrobial properties. In this context, we reviewed the classification and extraction processes of phytochemicals, their antimicrobial activities, mechanisms of action, factors influencing their antimicrobial efficacy, and their applications in food safety. Additionally, we explored the current challenges associated with the industrial application of phytochemicals as natural preservatives. Phytochemicals have demonstrated substantial antimicrobial effects against a variety of foodborne pathogens through diverse mechanisms. Thus, they represent a promising solution for advancing the food industry and enhancing food safety.

In order to uncover the molecular regulatory mechanisms of spore inactivation under electrolyzed water (EW), the overall regulation of proteins of Bacillus cereus spores was investigated by the data-independent-acquisition method. It was found that there was a remarkable difference in the expression of 164 proteins in 30 min after exposure to 30 ppm acid electrolyzed water, including 131 downregulated and 33 upregulated proteins. Differentially expressed proteins (DEPs) were mainly enriched in the cytoplasm and the cytoplasmic membrane. Besides, the protein expressions related to a series of crucial biomolecular processes were influenced by electrolyzed water, including carbohydrate metabolism, transportation, and energy metabolism. DEPs involved in the tricarboxylic acid cycle were 18 downregulated after EW treatment, including the key enzymes. Moreover, the ability of both carbohydrate catabolism and energy production of spores decreased after EW treatment. Key proteins of the phosphotransferase system were upregulated, indicating that EW enhanced carbohydrate transportation and phosphorylation. These results presented novel insights into the interactions between electrolyzed water conversion and cellular metabolism at the pathway and network levels. This work focused on the molecular mechanisms of the B. cereus spores under EW stress, clarified the key proteins that played a critical role in spores under environmental stress, and revealed the inactivation mechanism of EW to B. cereus spores.

Mesophilic and psychrotrophic bacteria are agents of spoilage in aquatic organisms. Aquaculture aims to provide safe and nutritious foods from microbiological, physico–chemical, and sensory perspectives. Ozone (O₃) is a gas used as an efficient antimicrobial agent for inactivating microorganisms in various foods. Therefore, this study aimed to determine whether O₃ is effective in reducing or eliminating mesophilic and psychrotrophic bacteria in fish and seafood. To this end, a systematic review was performed to evaluate the data obtained from published primary studies. Articles were retrieved from the PubMed, Web of Science, Scopus and SciELO databases, and papers published between 2002 and 2024 were considered. A total of 1415 studies were identified, 11 of which met all eligibility criteria and were included in the meta-analysis. The results indicated that O₃ reduced mesophilic and psychrotrophic bacteria counts by 0.31 log CFU g⁻¹ in fish and seafood. Significant heterogeneity persisted in the data set even after separation into subgroups, indicating that the studies were significantly diverse in terms of methodology. Therefore, the data obtained in this meta-analysis indicates low inactivation of the microorganisms studied using O₃. However, more research into the O₃ treatment of aquatic organisms should be encouraged, since the included studies had methodological variations in the forms of O₃ used, and investigated species, since all species have their own specificities.

The aim was to evaluate the probiotic properties and safety aspects of the isolate Pediococcus pentosaceus P107 as well as its tolerance and survivability in a simulated gastrointestinal tract (GIT) environment and its viability during storage in natural yogurt. The in vitro evaluation of probiotic properties was based on GIT tolerance, bile salt resistance, and tolerance to acidic conditions. The safety aspects were assessed using gelatinase, DNAse, hemolytic activity tests, antimicrobial susceptibility, and cytotoxicity. The functional yogurt was prepared with the isolate P107 and microbiological, physicochemical, and sensory analyzes were performed. The results showed that P. pentosaceus P107 has probiotic potential without virulence factors and exhibits good viability under simulated GIT conditions and during storage in a food matrix (yogurt), maintaining concentrations of > 6 log CFU mL⁻¹ a good sensory acceptability. It is concluded that P. pentosaceus P107 has a probiotic potential and microbiological safety for use in food.

This study explores food safety law research using the Latent Dirichlet Allocation (LDA) model, analyzing 2540 papers from the Web of Science (1996–2024). Nine key themes were identified: Public Health and Food Safety, Health Management and Supply Chain, Implementation Strategies and Consumer Rights, Behavior and Policy Regulation, Welfare and Impact Assessment, Purchasing Patterns and Product Performance, Food Industry Regulations and Control Measures, Sectoral Support and Risk Assessment, and Agricultural Systems and Environmental Concerns. The latter theme received the most attention, highlighting a focus on sustainable agriculture and environmental stewardship. The study notes a decline in research on Health Management and Supply Chain and Implementation Strategies and Consumer Rights, possibly due to their maturation or the rising importance of environmental issues. Secondary analysis of Agricultural Systems and Environmental Concerns revealed an interdisciplinary nexus of chemistry, environment, and health. Geographical analysis showed diverse national priorities: Australia and Japan emphasized regulatory and consumer themes, while France and India prioritized agricultural sustainability. High entropy values in China and the U.S. indicated broad research themes, while lower entropy in Azerbaijan and Bulgaria reflected concentrated focus. The findings offer actionable recommendations tailored to stakeholders. Policymakers should prioritize adaptive regulations that address emerging health threats and integrate real-time data systems. Industry professionals are encouraged to adopt advanced technologies, such as blockchain and AI, to enhance food safety and traceability. Researchers are advised to explore intersections between food safety, public health, and environmental sustainability to inform evidence-based policy reforms. These steps aim to address global challenges, promote public health, and ensure resilient food systems.