Trends in Food Science & Technology最新文献

{"title":"From agroindustrial waste to nutraceuticals: Potential of mango seed for sustainable product development","authors":"Eliseo Cárdenas-Hernández ,&nbsp;Cristian Torres-León ,&nbsp;Mónica L. Chávez-González ,&nbsp;Rafael Matos Ximenes ,&nbsp;Teresinha Gonçalves da Silva ,&nbsp;Juan A. Ascacio-Valdés ,&nbsp;José L. Martínez-Hernández ,&nbsp;Cristóbal N. Aguilar","doi":"10.1016/j.tifs.2024.104754","DOIUrl":"10.1016/j.tifs.2024.104754","url":null,"abstract":"<div><h3>Background</h3><div>Agroindustrial wastes are a significant problem in our society, however, they can be used to generate high-value-added products. Mango (<em>Mangifera indica</em> L.) seed, a waste generated in substantial amounts and rich in bioactive compounds, can be used for the development of nutraceuticals that improve human health.</div></div><div><h3>Scope and approach</h3><div>This review describes mango's typical characteristics, waste generation after processing, and the problems associated with its improper disposal. This work focuses on mango seed, highlighting its phytochemical composition, bioactive compounds, and their activities and extraction techniques. It also provides considerations for developing nutraceuticals by studying toxicity, bioaccessibility, and bioavailability, gives strategic recommendations, and outlines the benefits of using mango seed for this purpose.</div></div><div><h3>Key findings and conclusions</h3><div>Mango seed has a large amount of bioactive compounds, such as polyphenols, flavonoids, and tannins, which possess important biological activities, thus having a high potential for the development of nutraceuticals. However, extraction of these compounds remains a challenge as there are no standard procedures. In addition, the degradation of these compounds could affect their efficacy, so protection strategies are required. Bioaccessibility and bioavailability studies are crucial to ensure their preventive or therapeutic efficacy. Regulations and guidelines for nutraceuticals should be clarified. Process management and scalability strategies must also be designed to facilitate their integration into nutraceutical products efficiently. These considerations are essential to fully exploit the potential of mango seed in nutraceuticals.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104754"},"PeriodicalIF":15.1,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554057","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional properties of oleogels and emulsion gels as adipose tissue mimetics","authors":"Elyse Czapalay,&nbsp;Alejandro Marangoni","doi":"10.1016/j.tifs.2024.104753","DOIUrl":"10.1016/j.tifs.2024.104753","url":null,"abstract":"<div><h3>Background</h3><div>The demand for plant-based meat analogues continues to rise as consumers seek sustainable and healthier dietary choices. Currently, plant-based meat analogue manufacturers focus heavily on protein quality and content. At present, there is an emphasis on converting globular plant proteins to more meat-like, fibrous structures, while the fat portion of plant-based meat alternatives is not given adequate attention and remains subpar. To replicate the textural and sensory attributes of animal-based meat, the development of adipose tissue mimetics is essential, as adipose tissue is the primary fat store for meat.</div></div><div><h3>Scope and approach</h3><div>This narrative review investigates the concept of adipose tissue and explores various methods for creating adipose tissue mimetics using oleogel or emulsion gels. Adipose tissue is made up of an extracellular matrix which contains animal fat. Since the fat in animals is not “free,” adipose tissue retains its structural integrity after cooking, which contributes to its high resilience and ability to sustain its shape. Popular methods in creating adipose tissue mimetics, including the use of oleogels and emulsion gels, are discussed with examples from recent years, as well as examples of other, less common methods.</div></div><div><h3>Key findings and conclusions</h3><div>Strengths and limitations of the various methods employed for creation of adipose tissue mimetics are carefully considered. Emulsion gels were able to maintain their solid-like behaviour even at elevated temperatures. Emulsion gels used more label-friendly gelling materials compared to oleogels which used the non-label-friendly ethylcellulose. Oleogels were however able to achieve the same oil content as well as hardness of adipose tissue in some samples. Both types of gels offered a customizable lipid profile, the ability to partially mimic TPA results of animal adipose tissue, and utilized plant-based sustainable and health-conscious ingredients. Based on this review, areas that need improvement include textural and rheological qualities like hardness, oil retention upon heating, preserving meat-like sensory properties in plant-based meat analogues, and finding consumer friendly ingredients.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"153 ","pages":"Article 104753"},"PeriodicalIF":15.1,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of polysaccharide-induced viscosity on the digestion of proteins, fats, and carbohydrates in food: A comprehensive review and future perspectives","authors":"Ahasanul Karim ,&nbsp;Leila Mohammadi ,&nbsp;Emmanuel Freddy Osse ,&nbsp;Mohammed Aider ,&nbsp;Milena Saqui-Salces ,&nbsp;Seddik Khalloufi","doi":"10.1016/j.tifs.2024.104757","DOIUrl":"10.1016/j.tifs.2024.104757","url":null,"abstract":"<div><h3>Background</h3><div>Polysaccharides play a crucial role in slowing macronutrient digestion, contributing to satiety, glycemic control, regulating blood sugar levels, and cholesterol management. Their impact on food digestion and absorption is largely mediated by their ability to increase the viscosity of chyme and digesta, affecting the activity of digestive enzymes.</div></div><div><h3>Scope and approach</h3><div>This review examines the effects of polysaccharides on digestive enzymes, focusing on their inhibition of proteolysis, lipolysis, and amylolysis. While other ingredients like gelatin or specific food additives can increase food viscosity, this review specifically emphasizes polysaccharides, particularly soluble fibers. A comprehensive search in Web of Science/ScienceDirect identified 1589 articles published between January 1982 and August 2023. After applying selection criteria, 212 trials from 96 articles that directly examined the influence of polysaccharide viscosity on macronutrient digestibility were included.</div></div><div><h3>Key findings and conclusions</h3><div>The review identifies 38 polysaccharides, including pectin, xanthan, guar gum, carboxymethylcellulose, carrageenan, and konjac glucomannan, known for their viscosity-enhancing properties. These polysaccharides impact nutrient digestion through several mechanisms: they reduce diffusion and mass transfer, impede mixing of digestive components, block enzyme active sites, induce conformational changes, and form aggregates and surface bonds that immobilize substrates. The extent of digestion inhibition is influenced by factors such as polysaccharide concentration, viscosity, and molecular structure, as well as the properties of the substrate, including molecular weight and conformation. The review highlights the need for more accurate modeling of digestive processes and <em>in vitro</em> systems that effectively replicate digestive conditions to better understand the impact of polysaccharides on nutrient digestion and absorption. Future research should explore complex systems, including whole foods and fiber-rich by-products like fruit peels or grain husks containing both soluble and insoluble fiber, to gain deeper insights into how polysaccharides affect into nutrient digestion and absorption in real-world scenarios.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"153 ","pages":"Article 104757"},"PeriodicalIF":15.1,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535037","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbiology of cultivated meat: What do we know and what we still need to know?","authors":"Kamila Habowski,&nbsp;Anderson S. Sant'Ana","doi":"10.1016/j.tifs.2024.104759","DOIUrl":"10.1016/j.tifs.2024.104759","url":null,"abstract":"<div><h3>Background</h3><div>Predictions by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) show that the human population will be around 9 to 11 billion by 2050 and the demand for food, including animal protein, should increase proportionally. Thereby, there are sustainability concerns, increased emissions of greenhouse gases, land and water use, and the occurrence of foodborne diseases linked to meat products. In this sense, cultivated meat emerges as a technological alternative that would address several of the aforementioned limitations. Cultivated meat is based on the <em>ex-vivo</em> culture of cells from live animals, taken by biopsy procedure, and grown in the bioreactors under controlled conditions standards.</div></div><div><h3>Scope and approach</h3><div>This review discusses the microbiological aspects related to cultivated meat production. Trends, research needs, and perspectives regarding the use of fetal bovine serum, rigor mortis, formulation, microbial behavior through production of cultivated meat, and shelf life were also considered.</div></div><div><h3>Key findings and conclusions</h3><div>The majority of key microbial contaminants of conventional meat will likely play a role for cultivated meat stability and safety. There is no scientific evidence regarding the impacts of microbial contaminants during the production process of cultivated meat as in the final product. Considering this is a bioprocess, it becomes clear that strict good hygienic manufacturing and cell culture practices must be applied during production. The preparation, consumption, and correct handling and packaging, including cooking temperature and storage, must be clearly stated on the label.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104759"},"PeriodicalIF":15.1,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659825","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Theaflavins: An underexploited functional compound in black tea","authors":"Tiyue Zhao ,&nbsp;Xiangxiang Huang ,&nbsp;Jian Zhao ,&nbsp;Chung S. Yang ,&nbsp;Sheng Zhang ,&nbsp;Jianan Huang ,&nbsp;Kunbo Wang ,&nbsp;Zhonghua Liu ,&nbsp;Mingzhi Zhu","doi":"10.1016/j.tifs.2024.104755","DOIUrl":"10.1016/j.tifs.2024.104755","url":null,"abstract":"<div><h3>Background</h3><div>Theaflavins (TFs) are orange-red pigments with a benzotropolone structure, which are formed by the polymerization of catechins under oxidase-catalysed oxidation in the fermentation stage of black tea production. The contents of TFs play a crucial role in determining the sensory properties and commercial value of black tea. As natural bioactive compounds, TFs exhibit biological activities, which highlight their potential applications in the food, pharmaceutical, and healthcare industries. However, compared to the extensive applications of tea catechins, TFs remain underexploited due to technical challenges in their preparation. A comprehensive understanding of current TFs preparation technologies is essential for the development of novel processing techniques.</div></div><div><h3>Scope and approach</h3><div>This review provides a summary of the formation mechanism of TFs, with an emphasis on the key techniques employed for their extraction and purification. Additionally, it thoroughly examines the impact of synthetic methods and their corresponding influencing factors on TFs synthesis. Recent research advancements in the biological activities of TFs are also discussed succinctly.</div></div><div><h3>Key findings and conclusion</h3><div>Significant advancements in the synthesis, extraction, and purification techniques of TFs have been made in laboratory settings; however, challenges remain in scaling up these processes for mass production and practical applications. Exploring the directional synthetic processes for TFs, developing automated systems for continuous extraction, separation, and concentration, and elucidating the mechanisms underlying the biological activities of different TF monomers should be the focus of future research.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104755"},"PeriodicalIF":15.1,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Oleofoams and whipped emulsions: Formation, characterization, and future role in the food industry","authors":"Matteo Grossi,&nbsp;Muxin Zhao,&nbsp;Jiajia Rao,&nbsp;Bingcan Chen","doi":"10.1016/j.tifs.2024.104752","DOIUrl":"10.1016/j.tifs.2024.104752","url":null,"abstract":"<div><h3>Background</h3><div>Oleofoams are becoming increasingly popular due to their ability to provide unique textures, structures, and appearances to food. In particular, several foamed systems contain considerable amounts of saturated fats (SFA), which have been linked to deleterious effects to the human body. For this reason, oleofoams and whipped emulsions have attracted a lot of attention recently due to their ability to reduce SFA and the overall calories.</div></div><div><h3>Scope and approach</h3><div>This review aims to summarize recent findings on oleofoams and whipped emulsions. The advantages of these two systems were introduced, along with their possible food applications. The impact of the type of gelator/emulsifier used on the final properties of the foam was evaluated, and different strategies to stabilize or destabilize these systems were presented. Lastly, the impact of processing parameters on the foam performance were discussed, and whipped emulsions and oleofoams were compared throughout the whole manuscript to highlight their differences and similarities.</div></div><div><h3>Key findings and conclusions</h3><div>One or the combination of multiple emulsifiers can be used to stabilize oleofoams and whipped emulsions which is obtained by Pickering stabilization, bulk stabilization, or partial coalescence. Processing parameters are crucial for tuning the overrun and textural properties oleofoams, and several analytical techniques have been proved to be useful to have an insight into the performance, stability, and structure of the final product. Currently, the study of oleofoams and whipped emulsions is at its fundamental stage, and therefore it is necessary to study the effect of these systems on food applications and to understand their acceptance by consumers.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"153 ","pages":"Article 104752"},"PeriodicalIF":15.1,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535038","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploiting the interactions between plant proteins and gut microbiota to promote intestinal health","authors":"Jie Jia ,&nbsp;Andrea Dell’Olio ,&nbsp;David Izquierdo-Sandoval ,&nbsp;Edoardo Capuano ,&nbsp;Xuebo Liu ,&nbsp;Xiang Duan ,&nbsp;Josep Rubert","doi":"10.1016/j.tifs.2024.104749","DOIUrl":"10.1016/j.tifs.2024.104749","url":null,"abstract":"<div><h3>Background</h3><div>The use of plant proteins has surged in popularity recently for several reasons, such as their potential health benefits, positive impact on the environment, and ethical implications. Additionally, plant proteins have been found to support beneficial gut bacteria, contributing to a diverse and healthy microbiome.</div></div><div><h3>Scope and approach</h3><div>This review critically discusses the fate of plant proteins in the gastrointestinal tract and their effects on regulating the gut microbiota, gut microbial metabolites (GMMs), and their potential impact on the adjacent epithelial tissue. We suggest possible areas for future research in this new and developing field.</div></div><div><h3>Key findings and conclusions</h3><div>Proteins found in plant-based foods generally result in increased nitrogen entering the large intestine. These substrates play a different role in modulating the gut microbiota and releasing GMMs compared to animal-origin proteins. In some studies, beneficial functions were accompanied by plant protein intake, i.e., exhibiting intestinal anti-inflammatory effect and alleviating symptoms of intestinal disease. Nevertheless, additional points need to be addressed in further research: (1) It is important to study plant protein sources other than soybean protein. (2) Isolated plant proteins do not represent a plant-based diet because non-protein components in the food can affect how the protein is digested and its biological functions. (3) Human dietary trials are needed to provide more definitive evidence.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"153 ","pages":"Article 104749"},"PeriodicalIF":15.1,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Protein-based grafting modification in the food industry: Technology, applications and prospects","authors":"Xuliang Wang ,&nbsp;Zhuolin Liu ,&nbsp;Xiaofang Liu ,&nbsp;Wenya Ma ,&nbsp;Li Li ,&nbsp;Yifen Wang","doi":"10.1016/j.tifs.2024.104751","DOIUrl":"10.1016/j.tifs.2024.104751","url":null,"abstract":"<div><h3>Background</h3><div>Proteins, as essential macromolecules in biological systems, offer versatile applications in the food industry due to their unique functional properties.</div></div><div><h3>Scope and approach</h3><div>This review explores protein grafting modifications—a method to enhance and diversify protein functionalities for food applications. Beginning with an overview of natural polymers and the structural diversity of proteins, the paper emphasizes their pivotal roles in food processing and packaging. Protein properties such as gelation, emulsification, and film-forming abilities are highlighted alongside their potential therapeutic benefits.</div></div><div><h3>Key findings</h3><div>The review focuses on various modification methods, including physical, chemical, and enzymatic approaches, with a particular emphasis on graft copolymerization. This method allows for the covalent attachment of functional materials onto protein structures, enhancing their stability and functionality. Examples include the use of proteins in food packaging films to improve barrier properties and extend shelf life.</div></div><div><h3>Conclusions</h3><div>The paper discusses recent advancements in graft modification techniques, exploring their implications for creating novel protein-based additives and coatings. Moreover, the review addresses current challenges and future prospects in the field, such as the need for further research into the safety and efficacy of grafted proteins in food applications. By providing a comprehensive overview of protein grafting in the food industry, this paper aims to stimulate further research and innovation in utilizing proteins for sustainable and functional food solutions.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"153 ","pages":"Article 104751"},"PeriodicalIF":15.1,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142534498","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of microwave treatment on vegetable oil quality & biological activities","authors":"Fuchun Chen ,&nbsp;Ben Xu ,&nbsp;Wenyu Cui ,&nbsp;Yunfu Wang ,&nbsp;Fachun Wan ,&nbsp;Anwei Cheng","doi":"10.1016/j.tifs.2024.104748","DOIUrl":"10.1016/j.tifs.2024.104748","url":null,"abstract":"<div><h3>Background</h3><div>The traditional roasting method has some disadvantages such as uneven heat transfer and long heating time, which will affect the quality and stability of oil. However, microwave (Mw) pretreatment has the characteristics of short processing time and low energy consumption, and there were many studied on Mw in the processing of vegetable oil.</div></div><div><h3>Scope and approach</h3><div>This review discusses the effects of Mw pretreatment on the various vegetable oils, including oil yield, physicochemical properties, minor lipid components and so on. The aim is to provide better support for the application of Mw in the vegetable oil industry, to align with contemporary processing principles of accuracy, moderation and health.</div></div><div><h3>Key findings and conclusions</h3><div>Mw enhances the extraction yield of oil, also effects on quality and biological activities of vegetable oils. An appropriate Mw pretreatment is beneficial for the production of minor lipid components, such as tocopherols, phenols, phytosterols, flavonoids, carotenoids; but no significant effect on the fatty acid compositions of oil. Correspondingly, oils exhibit good biological activity (such as antioxidant, anti-inflammation activity and oxidative stability) after Mw, which is mainly due to the increased formation of Maillard reaction products and dissolution of bioactive components. Furthermore, Mw heating can occur a series of reactions, which produces many aroma-active volatiles and improves the desired sensory characteristic.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"153 ","pages":"Article 104748"},"PeriodicalIF":15.1,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mapping the landscape of listeriosis outbreaks (1998–2023): Trends, challenges, and regulatory responses in the United States","authors":"Yuan Su,&nbsp;Andrew Liu,&nbsp;Mei-Jun Zhu","doi":"10.1016/j.tifs.2024.104750","DOIUrl":"10.1016/j.tifs.2024.104750","url":null,"abstract":"<div><h3>Background</h3><div><em>Listeria monocytogenes</em> contamination in foods poses significant public health risks and economic losses, causing listeriosis.</div></div><div><h3>Scope and objective</h3><div>This review synthesizes surveillance data on listeriosis outbreaks collected by food safety agencies in the United States during 1998–2023. It characterizes the shifting trends in implicated food categories, geographic distributions, and the evolution of related food regulations. Meta-analyses were conducted to delineate the death rate and hospitalization ratio of listeriosis outbreaks.</div></div><div><h3>Key findings</h3><div>Data retrieved 129 foodborne listeriosis outbreaks, resulting in 1517 illnesses, 1191 hospitalizations, and 217 deaths. The pooled death rate and hospitalization ratio was ∼14% and ∼79%, respectively, lower than previous reported. Fresh produce, dairy, and meat-poultry products were the primarily associated food vehicles. Notable trends were observed in the shifting dominance of major food categories over time, corresponding with regulatory measures implemented by U.S. food safety agencies in the same period, prompting research focuses on controlling <em>L. monocytogenes</em> in specific foods. <em>L. monocytogenes</em> contamination primarily occurred in food processing facilities. While U.S. states with larger populations, more elderly residents, and higher birth rates had a greater total illnesses, states with smaller populations had relatively higher infection rates.</div></div><div><h3>Significance</h3><div>This review provides insight into the key trends and characteristics of <em>L. monocytogenes</em> outbreaks in the U.S., contributing to a better understanding of foodborne listeriosis. It underscores the importance of ongoing research and collaborative efforts to mitigate <em>L. monocytogenes</em> contamination risks in foods.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104750"},"PeriodicalIF":15.1,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572980","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}