{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T08:42:57Z","timestamp":1789029777008,"version":"build-2803163510"},"reference-count":18,"publisher":"SAGE Publications","issue":"6","license":[{"start":{"date-parts":[[2025,4,22]],"date-time":"2025-04-22T00:00:00Z","timestamp":1745280000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Foodborne Pathogens and Disease"],"published-print":{"date-parts":[[2026,6,1]]},"abstract":"\n This study aimed to develop a novel, refrigeration-free preservation method to extend quail egg shelf life and enhance consumer safety. The antimicrobial efficacy of limonene vapor against\n Salmonella<\/jats:italic>\n Enteritidis and\n Staphylococcus aureus<\/jats:italic>\n was evaluated. Limonene nanoemulsions (0.04%, 0.08%, and 0.12%) were used to generate vapor for coating eggshells. The coating process was performed using an ultrasonic device with a controllable temperature chamber to maintain different temperatures: 4\u00b0C (cold), 25\u00b0C (medium), and 37\u00b0C (high temperature). The antimicrobial efficacy was enhanced by applying UV irradiation for 10 min. The mode of action was analyzed through bacterial morphology, biofilm formation, and cell leakage. Limonene vapor (0.08%) at 4\u00b0C with ultraviolet (UV) reduced\n Salmonella<\/jats:italic>\n Enteritidis and\n S. aureus<\/jats:italic>\n by 6\u20137 log\n 10<\/jats:sub>\n on eggshells, whereas at 25\u00b0C and 37\u00b0C, the reductions were only 3.5 log\n 10<\/jats:sub>\n and 2.8 log\n 10<\/jats:sub>\n , respectively.\n Salmonella<\/jats:italic>\n was not detected, and\n S. aureus<\/jats:italic>\n remained within food safety standards when quail eggs were stored at 30 \u00b1 2\u00b0C for 10 days, compared with the control, which showed bacterial growth within one day. Possible mechanisms of action suggested that cold-generated limonene formed a thin film on the eggshell surface. This film caused deformation and abnormal morphology in\n Salmonella<\/jats:italic>\n Enteritidis cells and induced pore formation in\n S. aureus<\/jats:italic>\n cell walls, enhancing bacterial cell injury. UV exposure further exacerbated cellular damage, resulting in a synergistic antimicrobial effect. However, this method did not cause significant membrane damage or lead to substantial leakage of intracellular materials in\n S. aureus<\/jats:italic>\n . This method was cost-effective and could be adapted for on-farm application before distribution, ensuring safer eggs for consumers.\n <\/jats:p>","DOI":"10.1089\/fpd.2025.0035","type":"journal-article","created":{"date-parts":[[2025,4,22]],"date-time":"2025-04-22T12:37:46Z","timestamp":1745325466000},"page":"384-390","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":4,"title":["Cold Limonene Vapor and UV Treatment Against\n Salmonella<\/i>\n Enteritidis and\n Staphylococcus aureus<\/i>\n in Quail Eggs: Potential Mode of Action"],"prefix":"10.1177","volume":"23","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4997-6229","authenticated-orcid":false,"given":"Narumol","family":"Matan","sequence":"first","affiliation":[{"name":"School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, Thailand."},{"name":"Center of Excellence in Innovation of Essential Oil and Bioactive Compounds, Walailak University, Nakhon Si Thammarat, Thailand."},{"name":"Center of Excellence in Wood and Biomaterials, Walailak University, Nakhon Si Thammarat, Thailand."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Katthayawan","family":"Khunjan","sequence":"additional","affiliation":[{"name":"Center of Excellence in Innovation of Essential Oil and Bioactive Compounds, Walailak University, Nakhon Si Thammarat, Thailand."}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2025,4,22]]},"reference":[{"key":"e_1_3_3_2_1","first-page":"1278","article-title":"Rapid gamma-aminobutyric acid production and shelf-life extension of cooked germinated rice using ultrasonically activated nano-lime oil vapor","volume":"18","author":"Aewsiri T","year":"2024","unstructured":"Aewsiri T, , Matan N. Rapid gamma-aminobutyric acid production and shelf-life extension of cooked germinated rice using ultrasonically activated nano-lime oil vapor. ES Food Agrofor, 2024; 18:1278; doi: 0.30919\/esfaf1278","journal-title":"ES Food Agrofor"},{"key":"e_1_3_3_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10071459"},{"key":"e_1_3_3_4_1","unstructured":"CDC. U.S. Centers for Disease Control and Prevention. Salmonella Outbreak Linked to Eggs. 2024. Available from: https:\/\/www.cdc.gov\/salmonella\/outbreaks\/eggs-09-24\/?CDC_AAref_Val=https:\/\/www.cdc.gov\/salmonella\/eggs-09-24\/index.html [Last accessed: February10 2025]."},{"key":"e_1_3_3_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2024.110801"},{"key":"e_1_3_3_6_1","unstructured":"FDA. Thailand Food and Drug Administration. FDA. Guidelines for compliance with the Ministry of Public Health announcement (No. 416) 2020 issued under the Food Act 1979 on the determination of quality or standards criteria conditions and methods for the analysis of food for pathogenic Food and Drug Administration (FAO) BKK; 2020. Available from: https:\/\/en.fda.moph.go.th\/cat2-health-products\/category\/cat-food?page=10 [Last accessed: February10 2025]."},{"key":"e_1_3_3_7_1","doi-asserted-by":"publisher","DOI":"10.1002\/fbe2.1210"},{"key":"e_1_3_3_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/antibiotics10101191"},{"key":"e_1_3_3_9_1","doi-asserted-by":"publisher","DOI":"10.22207\/JPAM.15.3.01"},{"key":"e_1_3_3_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/app14114605"},{"key":"e_1_3_3_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.134788"},{"key":"e_1_3_3_12_1","doi-asserted-by":"publisher","DOI":"10.1089\/fpd.2024.0124"},{"key":"e_1_3_3_13_1","doi-asserted-by":"publisher","DOI":"10.1128\/spectrum.01658-24"},{"key":"e_1_3_3_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111628"},{"key":"e_1_3_3_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.microb.2025.100248"},{"key":"e_1_3_3_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.105035"},{"key":"e_1_3_3_17_1","doi-asserted-by":"publisher","DOI":"10.1089\/fpd.2022.0025"},{"key":"e_1_3_3_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2023.110006"},{"key":"e_1_3_3_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.114379"}],"container-title":["Foodborne Pathogens and Disease"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.sagepub.com\/doi\/full-xml\/10.1089\/fpd.2025.0035","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1089\/fpd.2025.0035","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1089\/fpd.2025.0035","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,5,29]],"date-time":"2026-05-29T09:46:40Z","timestamp":1780048000000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.sagepub.com\/doi\/10.1089\/fpd.2025.0035"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,4,22]]},"references-count":18,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2026,6,1]]}},"alternative-id":["10.1089\/fpd.2025.0035"],"URL":"https:\/\/doi.org\/10.1089\/fpd.2025.0035","relation":{},"ISSN":["1535-3141","1556-7125"],"issn-type":[{"value":"1535-3141","type":"print"},{"value":"1556-7125","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,4,22]]}}}