Journal of food protection最新文献_第10页

Corrigendum to “Antibacterial Mechanism of Garviecin LG34 Against S. Aureus and L. Monocytogenes and its Application in Milk Preservation” [J. Food Prot. 87 (2024) 100345] Garviecin LG34对金黄色葡萄球菌和单核增生乳杆菌的抑菌机理及其在牛奶保鲜中的应用[J]。食品学报，87(2024)[100345]。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-11-19 DOI: 10.1016/j.jfp.2025.100669

Yurong Gao, Dapeng Li

引用次数: 0

Fitness Factors and Siderophores Influence the Survival of E. coli in Reused Broiler Litter 适合度因子和铁载体影响重复使用肉鸡粪中大肠杆菌的存活。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-11-19 DOI: 10.1016/j.jfp.2025.100671

Taejung Chung , Adelumola Oladeinde , Reed Woyda , Samiru S. Wickramasuriya , Joshua M. Lyte , Rohana Liyanage , Michael Rothrock , Xiang Li , Sohyun Cho , Jodie Plumblee Lawrence , Dinku Endale , Timothy Strickland , Zaid Abdo

Escherichia coli (E. coli) is a common bacterium in poultry that can exhibit virulence toward poultry and humans, and harbor antimicrobial resistance (AMR) and virulence factor (VF) genes. This study characterized 217 E. coli isolates recovered from reused broiler litter across three successive flocks from four broiler houses to identify associations between fitness factors (AMR and VF genes) and management (flock cohort, house, section, area, and grow-out period) or environmental (house temperature, litter pH, and moisture content) factors. Different E. coli strains were identified across flocks, with phylogenetic groups A and B1 being the most prevalent. A few sequence types, such as ST10, ST212, and, ST117 were frequently observed across flocks. Isolates from the first flock harbored more fitness factors, including siderophore biosynthesis operons such as yersiniabactin (ybt, 15/64), aerobactin (iuc, 32/64), and salmochelin (iro, 23/64), ColV plasmids (28/64), class 1 integrase gene (intI1) (12/64) and metal resistance genes than flock 2 and 3 (p < 0.05), suggesting that these genetic elements may be required for adaptation to a naïve environment. Transcriptional and proteome analyses found that the majority of ST117 strains repressed siderophore gene expression and proteins needed for growth and acid/oxidative stress response under acidified CuSO₄ exposure (∼180 ppm), except for one strain (TE207) that showed significantly enhanced fitness. This study highlights the heterogeneity of fitness factors that E. coli may employ to persist in broiler chicken houses and underscores the role of litter management practices in controlling pathogens in poultry production.

大肠杆菌（E. coli）是家禽中常见的细菌，可对家禽和人类表现出毒力，并携带抗微生物药物耐药性（AMR）和毒力因子（VF）基因。本研究对来自4个鸡舍的连续3个鸡群的重复使用肉鸡窝中回收的217株大肠杆菌进行了分析，以确定适合度因素（AMR和VF基因）与管理（鸡群、鸡舍、断面、面积和生长期）或环境因素（鸡舍温度、窝窝pH值和水分含量）之间的关系。在鸡群中鉴定出不同的大肠杆菌菌株，系统发育群A和B1最为普遍。在鸡群中经常观察到ST10、ST212和ST117等几种序列类型。与第2群和第3群相比，第1群的菌株含有更多的适合度因子，包括铁载体生物合成操纵子，如yersinabactin （ybt, 15/64）、有氧肌动蛋白（iuc, 32/64）和salmochelin （iro, 23/64）、ColV质粒（28/64）、1类整合酶基因（intI1）（12/64）和金属抗性基因（p < 0.05），这表明这些遗传因子可能是适应naïve环境所必需的。转录和蛋白质组学分析发现，大多数ST117菌株在酸化CuSO4暴露下抑制了铁载体基因表达和生长和酸/氧化应激反应所需的蛋白质，只有一个菌株（TE207）显示出显著增强的适应性。本研究强调了大肠杆菌在肉鸡舍中持续存在的适合度因子的异质性，并强调了在家禽生产中控制病原体的产仔管理实践的作用。

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引用次数: 0

A New Approach to Estimate Salmonella Inactivation Parameters During Dynamic Elevated Heat Treatment: A Case Study With Flaxseed 动态高温热处理中沙门氏菌失活参数的新方法：以亚麻籽为例。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-11-13 DOI: 10.1016/j.jfp.2025.100666

Natoavina T. Faliarizao , Yawei Lin , E. Shaney Rump , Nolan B. Schinderle , Hui Zeng , Teresa M. Bergholz , Kirk D. Dolan

Limited studies have been conducted on treating Salmonella in low-moisture foods (LMFs) at elevated temperature (>90 °C) without direct contact with the heating medium. However, nearly all LMFs are heated under nonisothermal conditions (above 90 °C) during commercial processes such as baking, toasting, roasting, etc. In this study, flaxseeds were equilibrated to a water activity of 0.55 ± 0.03 after being inoculated with Salmonella enterica Enteritidis PT 30. Heat treatment was performed using a heated circulator with silicon oil at 95, 105, or 120 °C for 11 evenly spaced time points with intervals of 15–30 s. Two aluminum test cells with 0.8 g of inoculated flaxseed and one thermocouple-equipped cell with 0.8 g of uninoculated flaxseed per time point were used for each biological replicate. Two secondary inactivation models (log-linear/Bigelow and Weibull/Bigelow) and three primary inactivation models (log-linear, Weibull, and Geeraerd) were compared for dynamic elevated temperature conditions. Salmonella inactivation parameters in flaxseed were estimated using ordinary least squares (OLSs). Statistical analysis indicated that the log-linear/Bigelow model was the model that best described the thermal inactivation kinetics at higher temperatures, based on the lowest Akaike information criterion (AIC_c) values. A tenfold increase in the lethality rate for Salmonella at elevated temperatures in flaxseeds (D_105°C-value = 24.17–30.02 s) required a 35.9 °C increase from the reference temperature of 105 °C. Because the scaled sensitivity coefficients are larger, experiments at higher oil bath temperatures are better for estimating the D-value, z-value, and n. Overall, this new approach allows estimation of Salmonella’s inactivation parameters at elevated temperatures under dynamic conditions. Food processors can use these findings to develop or refine Salmonella prediction models for real-world processing of low-moisture foods under high-temperature conditions.

在不直接接触加热介质的情况下，对低水分食品（lfs）中的沙门氏菌进行了高温（bb0 ~ 90℃）处理的有限研究。然而，在烘焙、烘烤、烘烤等商业过程中，几乎所有的lfs都是在非等温条件下（高于90°C）加热的。在本研究中，接种enterica Enteritidis PT 30后，亚麻籽的水活度达到了0.55±0.03。使用含硅油的加热循环器在95,105或120°C下进行11个均匀间隔时间点的热处理，间隔时间为15至30 s。每个生物重复使用2个铝试验细胞，每个时间点接种0.8 g亚麻籽，1个配备热电偶的细胞，每个时间点未接种0.8 g亚麻籽。在动态高温条件下，比较了两种次级失活模型（对数线性/Bigelow和Weibull/Bigelow）和三种初级失活模型（对数线性、Weibull和Geeraerd）。采用普通最小二乘法（OLS）估计了亚麻籽中沙门氏菌的灭活参数。统计分析表明，基于最低的赤池信息准则（Akaike information criterion, AICc）值，对数线性/Bigelow模型最能描述高温下的热失活动力学。亚麻籽中沙门氏菌在高温下的致死率（D105°C值= 24.17-30.02 s）提高了10倍，需要比参考温度105°C提高35.9°C。由于标度敏感性系数较大，因此在较高油浴温度下的实验更适合估计d值、z值和n值。总的来说，这种新方法可以在动态条件下估计沙门氏菌在高温下的失活参数。食品加工商可以利用这些发现来开发或改进沙门氏菌预测模型，以便在高温条件下对低水分食品进行实际加工。

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引用次数: 0

Research on the Identification of Composite Spices Based on Terahertz Spectroscopy and Machine Learning Algorithms 基于太赫兹光谱和机器学习算法的复合香料鉴别研究。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-11-13 DOI: 10.1016/j.jfp.2025.100668

Bin Ma , Yi Ding , Ling Feng , Zhaogai Wang , Pengfei Jiang

The similar appearance and composition of pungent spices frequently give rise to adulteration, which not only causes market confusion but also results in inconsistent product quality. This study employed terahertz time-domain spectra and absorption spectra coupled with three machine learning algorithms—Random Forest (RF), Support Vector Machine (SVM), and Deep Neural Network (DNN)—for the classification and identification of five spices (garlic, green pepper, Zanthoxylum bungeanum, Toona sinensis, and Qin pepper) as well as their binary mixtures. For single-component spices, all three models achieved classification accuracies exceeding 95% for both time-domain and absorption spectra. Among these models, the SVM model exhibited the best performance, with accuracies of 96.82% for time-domain spectra and 98.75% for absorption spectra. When classifying binary mixtures, models based on time-domain spectra significantly outperformed those based on absorption spectra. Notably, the DNN model demonstrated superior capability in this context, achieving an accuracy of 94.97% for the green pepper-Zanthoxylum bungeanum mixture. To further improve classification accuracy, an innovative multimodal classification model integrating time-domain and absorption spectra was developed. This multimodal model achieved an outstanding accuracy of 98.85%. Collectively, these results confirmed the effectiveness of terahertz spectroscopy combined with machine learning for spice identification, thereby providing robust technical support for nondestructive testing and quality monitoring in the global spice industry.

刺激性香料由于外观和成分相似，经常出现掺假现象，不仅造成市场混乱，而且导致产品质量不一致。本研究采用太赫兹时域光谱和吸收光谱，结合随机森林（RF）、支持向量机（SVM）和深度神经网络（DNN）三种机器学习算法，对大蒜、青椒、花椒、香椿和秦椒五种香料及其二元混合物进行了分类和识别。对于单组分香料，三种模型在时域和吸收光谱上的分类精度均超过95%。其中，SVM模型表现最好，时域光谱和吸收光谱的准确率分别为96.82%和98.75%。在二元混合物分类中，基于时域光谱的模型明显优于基于吸收光谱的模型。值得注意的是，DNN模型在这种情况下表现出了卓越的能力，对青椒-花椒混合物的准确率达到了94.97%。为了进一步提高分类精度，提出了一种结合时域和吸收光谱的多模态分类模型。该多模态模型的准确率达到了98.85%。总的来说，这些结果证实了太赫兹光谱与机器学习相结合用于香料识别的有效性，从而为全球香料行业的无损检测和质量监控提供了强大的技术支持。

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引用次数: 0

Control of Listeria monocytogenes With Undissociated Organic Acids: Staged Evaluation in Broth, Milk, and a Proof-of-Concept Surface Application on Queso Fresco 用未解离的有机酸控制单核增生李斯特菌：在肉汤、牛奶中的阶段性评价，以及在干酪上表面应用的概念验证。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-11-10 DOI: 10.1016/j.jfp.2025.100667

Zoe Andersen , Samantha Kilgore , Joy Waite-Cusic , Jovana Kovacevic

Queso fresco (QF) is a high-moisture, near-neutral pH fresh cheese that supports the growth of Listeria monocytogenes during refrigerated storage. This study evaluated whether delivering undissociated organic acid (UDA) can suppress L. monocytogenes across staged systems: broth, milk, and QF surface. Four dairy L. monocytogenes strains and Scott A were grown in non-pH-adjusted brain heart infusion (BHI) broth containing acetic (AA; total acid: 10–25 mM, pH: 5.24–6.81), lactic (LA; total acid: 20–40 mM, pH: 4.27–6.35), or propionic acid (PA; total acid: 2–25 mM, pH: 5.10–6.89). Growth (OD_595nm) was modeled (Logistic 4P model, JMP Pro18) to estimate lag phase duration (LPD), and the pH of treatments was used to calculate the UDA. LPD increased with total acid concentration and correlated significantly with UDA for AA and PA, whereas LA effects were pH-dependent (p < 0.05). UDA targets (0, 2, 5, mM) from the broth screen were then applied in milk, with AA and PA slightly inhibiting growth of L. monocytogenes at low UDA (2 mM - pH: AA 5.93; PA 6.39), and controlling growth at high UDA concentrations (5 mM - pH: AA 5.39; PA 5.61). In contrast, LA inhibited growth only at low pH (4.62 ± 0.06). To assess the effect of UDA on QF, cubes of cheese (20 g; 3.81 × 3.81 cm) were surface-treated (20 min) with AA or PA to achieve low (<20 mM), moderate (40–50 mM), or high (>100 mM) UDA, inoculated with a five-strain L. monocytogenes cocktail (3 log CFU/g), vacuum-packaged, and stored at 7 °C for 28 days. In untreated, low and moderate groups, L. monocytogenes increased by >1 log CFU/g (Harlequin Listeria agar; 37 °C, 48 h), whereas high UDA treatments were bacteriostatic throughout storage. At sufficient UDA levels, AA and PA suppressed L. monocytogenes growth on near-neutral-pH QF, while LA efficacy depended on pH. These findings support targeted, surface-directed UDA interventions to suppress L. monocytogenes on QF without lowering bulk product pH.

Queso fresco （QF）是一种高水分，pH值接近中性的新鲜奶酪，在冷藏储存期间支持单核细胞增生李斯特菌的生长。本研究评估了递送未解离有机酸（UDA）是否可以在不同阶段的系统中抑制单核细胞增生乳杆菌：肉汤、牛奶和QF表面。在不调节pH的脑心灌注（BHI）肉汤中培养4株乳酸菌和Scott A，肉汤中分别含有乙酸（AA，总酸：10-25 mM， pH: 5.24-6.81）、乳酸（LA，总酸：20-40 mM， pH: 4.27-6.35）和丙酸（PA，总酸：2-25 mM， pH: 5.10-6.89）。生长（OD595nm）模型（Logistic 4P模型，JMP Pro18）估计滞后期（LPD），并使用处理的pH值计算UDA。AA和PA的LPD随总酸浓度升高而升高，且与UDA显著相关，而LA的影响则依赖于ph （p < 0.05）。然后将肉汤筛选的UDA靶点（0,2,5,mM）施用于牛奶中，AA和PA在低UDA （2 mM - pH: AA 5.93; PA 6.39）下轻度抑制单核增生乳杆菌的生长，在高UDA浓度（5 mM - pH: AA 5.39; PA 5.61）下抑制生长。相比之下，LA仅在低pH（4.62±0.06）下抑制生长。为了评估UDA对QF的影响，用AA或PA对奶酪立方体（20 g; 3.81x3.81 cm）进行表面处理（20分钟），以达到低（100 mM） UDA，接种5株单核细胞增生乳杆菌鸡尾酒（3 log CFU/g），真空包装，并在7°C下保存28天。在未经处理的低和中等剂量组中，单核细胞增生李斯特菌（Harlequin Listeria agar, 37°C, 48 h）增加了bb0.1 log CFU/g，而高剂量组在整个储存过程中都具有抑菌作用。在足够的UDA水平下，AA和PA在接近中性pH的QF上抑制了单核细胞增生乳杆菌的生长，而LA的效果取决于pH。这些发现支持靶向、表面导向的UDA干预，在不降低原料药pH的情况下抑制QF上的单核细胞增生乳杆菌。

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引用次数: 0

Investigating the Dynamics of Salmonella Contamination During Commercial Pork Harvest Using Qualitative and Quantitative Detection Methods 利用定性和定量检测方法调查商业猪肉收获过程中沙门氏菌污染的动态。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-11-06 DOI: 10.1016/j.jfp.2025.100665

J.A. Brown, S.C. Ricke

Animals can be reservoirs for pathogens such as Salmonella, creating the potential for cross−contamination during harvest. Antimicrobials are used to limit this risk, but validation of interventions in commercial settings can be challenging. The objective of this study was to develop a bio-map to evaluate the presence and concentration of Salmonella during harvest in commercial market hog facilities. Carcass swabs were collected from three commercial market hog facilities, five times a day for five days, at nine locations throughout harvest from exsanguination to chilling (N = 675). At each sampling interval, a single carcass was tracked through harvest by swabbing the ham, shoulder, and jowl. Samples were analyzed for quantitative and qualitative Salmonella using Gene-Up Quant (log₁₀ CFU/swab; limit of quantification (LOQ) = 1 log₁₀ CFU/swab) and Gene-Up SLM2 (present/absent; limit of detection (LOD) = 1 CFU/swab), respectively. Prevalence data were analyzed in R Studio using linear mixed effect models, with carcass as a repeated measure, and ANOVA with means separated by Tukey’s HSD (p ≤ 0.05). Due to the limited number of quantitative results above the LOQ (n = 7; 1.15–1.56 log₁₀ CFU/swab), statistical analyses were not performed. Salmonella prevalence was impacted by facility (p = 0.006), location (p < 0.001), and the interaction between facility and location (p = 0.004). Across all facilities, Salmonella prevalence was highest on incoming pigs and decreased most significantly after external decontamination. These results indicate that while concentrations may be low, Salmonella contamination is prevalent throughout the pork harvest process, highlighting the need for effective detection systems to develop and evaluate process control strategies.

动物可能是沙门氏菌等病原体的宿主，在收获期间造成交叉污染的可能性。使用抗微生物药物来限制这种风险；但是，在商业环境中验证干预措施可能具有挑战性。本研究的目的是建立一个生物图谱，以评估商业市场生猪设施收获期间沙门氏菌的存在和浓度。从放血到冷却的整个收获过程中，从三个商业市场生猪设施收集胴体拭子，每天5次，持续5天（N = 675）。在每个采样间隔，通过擦拭火腿、肩部和下巴来跟踪单个胴体的收获。分别采用Gene-Up定量（log10 CFU/拭子，定量限(LOQ) = 1 log10 CFU/拭子）和Gene-Up SLM2（存在/不存在，检出限(LOD) = 1 CFU/拭子）对样品进行定量和定性沙门氏菌分析。患病率数据在R Studio中采用线性混合效应模型进行分析，以胴体为重复测量，采用方差分析，均数以Tukey’s HSD分隔（p≤0.05）。由于高于定量限（n = 7; 1.15 - 1.56 log10 CFU/拭子）的定量结果数量有限，未进行统计分析。沙门氏菌感染率受设施（p = 0.006）、地点（p < 0.001）以及设施和地点之间的相互作用（p = 0.004）的影响。在所有设施中，入厂猪的沙门氏菌患病率最高，在外部净化后显著下降。这些结果表明，虽然浓度可能很低，但沙门氏菌污染在整个猪肉收获过程中普遍存在，强调需要有效的检测系统来制定和评估过程控制策略。

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引用次数: 0

Response to: Letter to the editor regarding “Testing Program Critical Control Points (TP-CCPs): Characterizing and Optimizing Decision-making Power in Food Safety Testing (Mosso et al., 2025)” 回复：致编辑的关于“检测程序关键控制点（TP-CCP）：表征和优化食品安全检测中的决策权（Mosso et al., 2025）”的信。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-11-05 DOI: 10.1016/j.jfp.2025.100664

Joelle Mosso , Gustavo A. Reyes , Barbara Kowalcyk , De Ann Davis

引用次数: 0

Letter to the editor regarding “Testing Program Critical Control Points (TP-CCP): Characterizing and Optimizing Decision-making Power in Food Safety Testing (Mosso et al., 2025)” 致编辑关于“检测程序关键控制点（TP-CCP）：表征和优化食品安全检测中的决策权（Mosso et al., 2025）”的信。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-11-05 DOI: 10.1016/j.jfp.2025.100663

Robert L. Buchanan , Darrell W. Donahue , Marcel H. Zwietering , on behalf of ICMSF

引用次数: 0

Efficacy of a Natural Antimicrobial System as a Protective Hurdle Against Listeria monocytogenes and Lactic Acid Bacteria in Sliced Fully Cooked Coarse-Ground Cured Brazilian Calabrese Pork Sausage 天然抗菌系统在巴西卡拉布雷斯猪肉香肠中对单核细胞增生李斯特菌和乳酸菌的保护作用。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-10-30 DOI: 10.1016/j.jfp.2025.100657

Maria Stella de Azevedo Gonçalves, Ana Lúcia da Silva Correa Lemos, Marcia Mayumi Harada Haguiwara, Beatriz Thie Iamanaka, Renata Bromberg

Meat products, such as sliced Calabrese sausage, are widely consumed due to their convenience and affordability. In response to the increasing demand for healthier foods, the meat industry has sought to replace synthetic additives, particularly nitrites, with natural, clean-label alternatives, especially in cured products. Vegetables such as celery, beetroot, and Swiss chard, naturally rich in endogenous nitrates, have shown promising potential in this context. This study evaluated the effect of different antimicrobial compounds on the growth of Listeria monocytogenes in cooked, sliced Calabrese sausage stored at 4 °C for 75 days. Two inoculum levels (2.0 and 4.0 log CFU/g) were used to assess pathogen behavior. The alternative treatment, comprising preconverted celery juice extract, acerola powder, and cultured sugar and vinegar blend, consistently inhibited L. monocytogenes growth at both inoculation levels. Additionally, this treatment suppressed the growth of lactic acid bacteria (LAB), which were monitored as spoilage indicators. The results suggest that the use of alternative antimicrobial additives, combined with intrinsic product characteristics such as a pH of 5.78 and water activity (a_w) below 0.948, constitutes an effective strategy for controlling L. monocytogenes in sliced cooked pork sausage. Consequently, this approach may enhance food safety and extend product shelf life during refrigerated storage.

肉类产品，如切成薄片的卡拉布雷斯香肠，因其方便和负担得起而被广泛消费。为了满足对健康食品日益增长的需求，肉类行业一直在寻求用天然的、标签清洁的替代品，特别是在腌制产品中，取代合成添加剂，特别是亚硝酸盐。芹菜、甜菜根和瑞士甜菜等天然富含内源性硝酸盐的蔬菜在这方面显示出了很大的潜力。本研究评估了不同的抗菌化合物对煮熟的、切片的卡拉布雷斯香肠中单核细胞增生李斯特菌生长的影响，并在4℃下保存了75天。两种接种水平（2.0和4.0 log CFU/g）用于评估病原体行为。替代处理包括预先转化的芹菜汁提取物、针叶提取物和培养的糖和醋混合物，在两个接种水平上都能持续抑制单核细胞增生乳杆菌的生长。此外，该处理还抑制了乳酸菌（LAB）的生长，乳酸菌被监测为腐败指标。结果表明，在pH值为5.78、水活度（aw）小于0.948的条件下，采用替代抗菌添加剂可有效控制猪肉切片肠中的单核细胞增生乳杆菌。因此，这种方法可以提高食品安全性，延长产品在冷藏储存期间的保质期。

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引用次数: 0

Prevalence and Characterization of Listeria monocytogenes in Food Court Cold Noodles and Associated Contact Surfaces in Korea 韩国食品广场冷面及相关接触面中单核细胞增生李斯特菌的流行及特征。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2025-10-30 DOI: 10.1016/j.jfp.2025.100661

Jeong-Eun Lee, Min Joo Kim, Juhee Park, Yong Sun Cho

Listeria monocytogenes is a foodborne pathogen that can survive at refrigerated temperatures. However, data on L. monocytogenes contamination in food court settings are lacking. We investigated the prevalence and characteristics of L. monocytogenes in cold food court noodles and their manufacturing environments in South Korea. One hundred eighty-two samples, including 168 ready-to-eat (RTE) cold noodle products, 1 noodle, 1 cold noodle broth, 4 garnishes, and 8 environmental swab samples, were collected from 44 large supermarket food courts and analyzed to isolate L. monocytogenes. Isolation was performed through selective enrichment followed by plating on PALCAM and ALOA agar, and identification was confirmed by PCR. Serotyping was performed using conventional antisera agglutination and PCR-based serogrouping, and molecular characterization was conducted through multilocus sequence typing (MLST) using seven housekeeping genes, detection of ten virulence genes by PCR, and antibiotic susceptibility testing using the E-test method. Listeria monocytogenes was exclusively isolated from the cold noodle broth of six samples. Serotyping identified three serotypes (1/2a, 1/2b, and 1/2c), predominantly belonging to Lineage II, and MLST classified the isolates into ST9 and ST87, which are associated with food processing environments and linked to human infections, respectively. All isolates carried multiple virulence genes and exhibited resistance to ciprofloxacin, clindamycin, oxacillin, and tetracycline while remaining susceptible to β-lactam antibiotics and vancomycin. These findings underscore the critical need for rigorous hygiene management in the production and distribution of cold noodles, particularly in the handling of cold noodle broth. Given the persistence of L. monocytogenes in food-processing environments, continuous monitoring and enhanced sanitation protocols are essential to mitigate contamination risks in RTE food products.

单核细胞增生李斯特菌是一种食源性病原体，可以在冷藏温度下存活。然而，关于食品广场环境中单核增生乳杆菌污染的数据是缺乏的。我们调查了韩国冷食广场面中单核增生乳杆菌的流行和特征及其生产环境。从44个大型超市食品广场采集了168个即食冷面产品、1个面食、1个冷面肉汤、4个配菜和8个环境棉签样品，共182个样品进行了单增李斯特菌分离分析。选择富集后分别镀于PALCAM和ALOA琼脂上，进行PCR鉴定。采用常规抗血清凝集法和基于PCR的血清分型方法进行血清分型，采用7个管家基因的多位点序列分型（MLST）、PCR检测10个毒力基因、E-test法进行抗生素药敏试验进行分子鉴定。从6份样品的冷面汤汁中分离出单增李斯特菌。血清分型鉴定出三种血清型（1/2a、1/2b和1/2c），主要属于谱系II， MLST将分离株分类为ST9和ST87，它们分别与食品加工环境有关，与人类感染有关。所有分离株均携带多种毒力基因，对环丙沙星、克林霉素、恶西林和四环素耐药，对β-内酰胺类抗生素和万古霉素敏感。这些发现强调了在冷面的生产和销售中，特别是在冷面肉汤的处理中，严格卫生管理的迫切需要。鉴于单增李斯特菌在食品加工环境中的持久性，持续监测和加强卫生协议对于减轻RTE食品中的污染风险至关重要。

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