{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T15:29:54Z","timestamp":1789831794170,"version":"4.0.1"},"reference-count":36,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2025,12,26]],"date-time":"2025-12-26T00:00:00Z","timestamp":1766707200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100002701","name":"Ministry of Education","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002701","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      <jats:italic>Bacillus cereus<\/jats:italic>\n                      is a foodborne pathogen frequently found in ready\u2010to\u2010eat and minimally processed foods, particularly those that do not undergo heat treatments. Detection techniques for\n                      <jats:italic>B. cereus<\/jats:italic>\n                      are often hampered by abundant background microbiota in complex food matrices such as fermented products and fresh\u2010cut vegetables. Such methodological limitations require the development of more selective supplements. In this study, we aimed to assess mannitol\u2013yolk\u2013polymyxin B agar (MYPA) supplemented with cefsulodin (CEFS\u2010MYPA), a \u03b2\u2010lactam antibiotic. Supplementation with 16\u00a0\u00b5g\/mL of cefsulodin did not inhibit the growth of\n                      <jats:italic>B. cereus\/B. thuringiensis<\/jats:italic>\n                      strains, validating this concentration as optimal for balancing selectivity and recoverability. CEFS\u2010MYPA was applied to seven types of foods for which quantitative\n                      <jats:italic>B. cereus<\/jats:italic>\n                      criteria exist\u2014red pepper powder, soybean paste, strawberry juice, rice porridge, fresh\u2010cut vegetable, sushi, and\n                      <jats:italic>saengsik<\/jats:italic>\n                      artificially inoculated with\n                      <jats:italic>B. cereus<\/jats:italic>\n                      and\n                      <jats:italic>B. thuringiensis<\/jats:italic>\n                      strains. Compared to MYPA, CEFS\u2010MYPA significantly improved\n                      <jats:italic>B. cereus<\/jats:italic>\n                      recovery in red pepper powder (\n                      <jats:italic>p\u00a0<\/jats:italic>\n                      &lt;\u00a00.05) and showed comparable or slightly enhanced performance in other foods. CEFS\u2010MYPA effectively reduced acid\u2010induced color masking caused by mannitol\u2010fermenting competitors, preserving pH stability and enhancing visual clarity of lecithinase\u2010positive colonies. Background overgrowth was markedly reduced in several samples, except for fresh\u2010cut vegetables, in which competing flora was insufficiently suppressed. These findings highlight the potential of cefsulodin as a selective supplement for enhancing MYPA performance in diverse food matrices. CEFS\u2010MYPA selectivity was especially enhanced for fermented and spice\u2010rich matrices and warrants further investigation in combination strategies for complex food systems.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>\n                      This study offers a practical tool for improving the detection of\n                      <jats:italic>Bacillus cereus<\/jats:italic>\n                      in complex food products such as fermented foods and ready\u2010to\u2010eat foods. The newly formulated CEFS\u2010MYPA medium containing cefsulodin enhances colony visibility and reduces interference from background microorganisms without affecting target recovery. This approach can be readily adopted by food safety laboratories and quality\u2010control facilities to achieve more accurate monitoring of\n                      <jats:italic>B. cereus<\/jats:italic>\n                      contamination in ready\u2010to\u2010eat and minimally processed foods, thereby supporting safer food production and regulatory compliance.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70802","type":"journal-article","created":{"date-parts":[[2025,12,27]],"date-time":"2025-12-27T06:58:06Z","timestamp":1766818686000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Selectivity of Mannitol\u2013Yolk\u2013Polymyxin B Agar When Supplemented With Cefsulodin for Enumeration of\n                    <i>Bacillus cereus<\/i>\n                    in Food"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5720-0538","authenticated-orcid":false,"given":"Kun\u2010Ho","family":"Seo","sequence":"first","affiliation":[{"name":"Center for One Health College of Veterinary Medicine Konkuk University  Seoul South Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-9400-5571","authenticated-orcid":false,"given":"Jungwhan","family":"Chon","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology Kangwon National University  Chuncheon South Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,12,26]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.mimet.2011.12.011"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2019.00662"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362\u2010028x.jfp\u201010\u2010302"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362\u2010028x.jfp\u201011\u2010519"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.4315\/jfp\u201020\u2010405"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.14393"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2021.108188"},{"key":"e_1_2_9_9_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2021.108390","article-title":"Evaluation of Bacillus thuringiensis\u2013Based Biopesticides in the Primary Production of Fresh Produce as a Food Safety Hazard and Risk","volume":"130","author":"De Bock T.","year":"2021","journal-title":"Food Control"},{"key":"e_1_2_9_10_1","volume-title":"Microbiology of Food and Animal Feeding Stuffs\u2014Horizontal Method for the Enumeration of Presumptive Bacillus Cereus\u2014Colony\u2010Count Technique at 30\u00b0C","author":"DIN (Deutsches Institut f\u00fcr Normung)","year":"2020"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.2903\/j.efsa.2016.4524"},{"key":"e_1_2_9_12_1","unstructured":"Food Safety Authority of Ireland (FSAI).2020. \u201cGuidelines for the Interpretation of Results of Microbiological Testing of Ready\u2010to\u2010Eat Foods Placed on the Market (Revision 4).\u201d Accessed October 10 2025.https:\/\/www.fsai.ie\/getmedia\/74524294\u2010d92c\u20104471\u20109d90\u20109633d1915c35\/guidance\u2010note\u20103\u2010guidelines\u2010for\u2010the\u2010interpretation\u2010of\u2010results\u2010of\u2010microbiological\u2010testing\u2010of\u2010ready\u2010to\u2010eat\u2010foods\u2010placed\u2010on\u2010the\u2010market\u20104.pdf."},{"key":"e_1_2_9_13_1","unstructured":"Food Standards Australia New Zealand (FSANZ).2022. \u201cCompendium of Microbiological Criteria for Food.\u201d Accessed October 11 2025.https:\/\/www.foodstandards.gov.au\/sites\/default\/files\/publications\/Documents\/Compendium_revised%20Dec%202022.pdf."},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2007.10.012"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1099\/ijs.0.030627\u20100"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102672.2007.03587.x"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.5851\/kosfa.2009.29.4.506"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2016.00827"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2009.03.001"},{"issue":"3","key":"e_1_2_9_20_1","first-page":"140","article-title":"Guidelines for Microbiological Standards of Food in Foreign Countries","volume":"19","author":"Lee M. 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