{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T04:18:45Z","timestamp":1787026725370,"version":"build-2736575974"},"reference-count":93,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2025,6,5]],"date-time":"2025-06-05T00:00:00Z","timestamp":1749081600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:p>\n                    In recent years, the infectious diseases caused by pathogenic microorganisms have become one of the most prominent public health issues, which seriously endangers people\u2019s lives and leads to significant economic losses. Studies have shown that the Shiga toxin produced by\n                    <jats:italic>Escherichia coli<\/jats:italic>\n                    O157:H7 (\n                    <jats:italic>E. coli<\/jats:italic>\n                    O157:H7) can cause severe diseases, such as hemorrhagic colitis, diarrhea, hemolytic uremic syndrome, etc. For the purpose of improving people\u2019s health level and quality of life, it is quite important and necessary to further deepen the research on the antibacterial methods for pathogenic bacteria. In this work, we mainly summarized the control strategies for\n                    <jats:italic>E. coli<\/jats:italic>\n                    O157:H7 in food processing from the physical, chemical and biological levels, and summarized their own antibacterial mechanisms as well as the advantages and weaknesses. In general, physical methods are effective in eliminating\n                    <jats:italic>E. coli<\/jats:italic>\n                    O157:H7, but some are costly, complex, and may compromise food quality. Chemical methods, such as acidic preservatives and chlorine-based disinfectants, can also pose health risks with long-term and excessive use. In contrast, biological methods, although somewhat expensive, tend to provide safer and more environmentally friendly approaches with effective antimicrobial effects.\n                  <\/jats:p>","DOI":"10.3389\/fmicb.2025.1598090","type":"journal-article","created":{"date-parts":[[2025,6,5]],"date-time":"2025-06-05T01:29:52Z","timestamp":1749086992000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":4,"title":["The control strategies for E. coli O157:H7 in food processing at the physical, chemical and biological levels"],"prefix":"10.3389","volume":"16","author":[{"given":"Chenggong","family":"Xu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhongxiang","family":"Xin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruishen","family":"Yu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiaxin","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenjia","family":"Dan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiangkun","family":"Dai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2025,6,5]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"807","DOI":"10.1089\/fpd.2008.0242","article-title":"Kinetics of phage-mediated biocontrol of bacteria.","volume":"6","author":"Abedon","year":"2009","journal-title":"Foodborne Pathog. Dis."},{"key":"B2","doi-asserted-by":"publisher","first-page":"e13318","DOI":"10.1111\/1541-4337.13318","article-title":"In-package cold plasma treatment to extend the shelf life of food.","volume":"23","author":"Alaguthevar","year":"2024","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"B3","doi-asserted-by":"publisher","first-page":"112441","DOI":"10.1016\/j.lwt.2021.112441","article-title":"Comparative study on antibacterial mechanism of shikimic acid and quinic acid against Staphylococcus aureus through transcriptomic and metabolomic approaches.","volume":"153","author":"Bai","year":"2022","journal-title":"LWT-Food Sci. Technol."},{"key":"B4","doi-asserted-by":"publisher","first-page":"38","DOI":"10.1016\/j.foodres.2018.05.069","article-title":"Inactivation of Escherichia coli O157:h7, Salmonella typhimurium, and Listeria monocytogenes on cherry tomatoes and oranges by superheated steam.","volume":"112","author":"Ban","year":"2018","journal-title":"Food Res. Int."},{"key":"B5","doi-asserted-by":"publisher","first-page":"126","DOI":"10.1016\/j.ijfoodmicro.2010.04.002","article-title":"Inactivation of Escherichia coli O157:h7 in apple juice and apple cider by trans-cinnamaldehyde.","volume":"141","author":"Baskaran","year":"2010","journal-title":"Int. J. Food Microbiol."},{"key":"B6","doi-asserted-by":"publisher","first-page":"683","DOI":"10.1099\/mic.0.082289-0","article-title":"Resistance to bacteriocins produced by Gram-positive bacteria.","volume":"161","author":"Bastos Mdo","year":"2015","journal-title":"Microbiology"},{"key":"B7","doi-asserted-by":"publisher","first-page":"105344","DOI":"10.1016\/j.ultsonch.2020.105344","article-title":"Nondestructive monitoring, kinetics and antimicrobial properties of ultrasound technology applied for surface decontamination of bacterial foodborne pathogen in pork.","volume":"70","author":"Bonah","year":"2021","journal-title":"Ultrason. Sonochem."},{"key":"B8","doi-asserted-by":"publisher","first-page":"717","DOI":"10.1515\/ijfe-2022-0130","article-title":"Continuous flow microwave heating and sterilization for liquid food.","volume":"18","author":"Chang","year":"2022","journal-title":"Int. J. Food Eng."},{"key":"B9","doi-asserted-by":"publisher","first-page":"38","DOI":"10.1016\/j.ijfoodmicro.2018.03.017","article-title":"Antibacterial activity of acidified sodium benzoate against Escherichia coli O157:h7, Salmonella enterica, and Listeria monocytogenes in tryptic soy broth and on cherry tomatoes.","volume":"274","author":"Chen","year":"2018","journal-title":"Int. J. Food Microbiol."},{"key":"B10","doi-asserted-by":"publisher","first-page":"188","DOI":"10.1016\/j.ijfoodmicro.2011.04.001","article-title":"Assessment of Escherichia coli O157:h7-specific bacteriophages e11\/2 and e4\/1c in model broth and hide environments.","volume":"147","author":"Coffey","year":"2011","journal-title":"Int. J. Food Microbiol."},{"key":"B11","doi-asserted-by":"publisher","first-page":"110660","DOI":"10.1016\/j.jfoodeng.2021.110660","article-title":"Influences of sample shape, voltage gradient, and electrode surface form on the exergoeconomic performance characteristics of ohmic thawing of frozen minced beef.","volume":"307","author":"\u00c7okgezme","year":"2021","journal-title":"J. Food Eng."},{"key":"B12","doi-asserted-by":"publisher","first-page":"273","DOI":"10.1016\/j.idairyj.2003.07.002","article-title":"New preservation technologies: Possibilities and limitations.","volume":"14","author":"Devlieghere","year":"2004","journal-title":"Int. Dairy J."},{"key":"B13","doi-asserted-by":"publisher","first-page":"110173","DOI":"10.1016\/j.foodcont.2023.110173","article-title":"Multiplex high resolution melt curve real-time PCR for detection of Shiga-toxin producing and blaCTX-M-harboring E. coli in beef products.","volume":"157","author":"Dhital","year":"2024","journal-title":"Food Control"},{"key":"B14","doi-asserted-by":"publisher","first-page":"162","DOI":"10.1016\/j.foodcont.2018.04.030","article-title":"Kinetics model of microbial degradation by UV radiation and shelf life of coconut water.","volume":"92","author":"Donsingha","year":"2018","journal-title":"Food Control"},{"key":"B15","doi-asserted-by":"publisher","first-page":"192","DOI":"10.1007\/s12393-024-09370-w","article-title":"Microwave sterilization: Interlinking numerical modelling, food packaging, and engineering solutions.","volume":"16","author":"Dutta","year":"2024","journal-title":"Food Eng. Rev."},{"key":"B16","doi-asserted-by":"publisher","first-page":"113","DOI":"10.1016\/j.cofs.2018.10.003","article-title":"A short update on heat transfer modelling for computational food processing in conventional and innovative processing.","volume":"23","author":"Erdogdu","year":"2018","journal-title":"Curr. Opin. Food Sci."},{"key":"B17","doi-asserted-by":"publisher","first-page":"761","DOI":"10.4315\/0362-028x-62.7.761","article-title":"Inactivation of Listeria monocytogenes\/Pseudomonas biofilms by peracid sanitizers.","volume":"62","author":"Fatemi","year":"1999","journal-title":"J. Food Prot."},{"key":"B18","doi-asserted-by":"publisher","first-page":"108531","DOI":"10.1016\/j.radphyschem.2019.108531","article-title":"Use of gamma irradiation as an intervention treatment to inactivate Escherichia coli O157:H7 in freshly extracted apple juice.","volume":"168","author":"Fernandes","year":"2020","journal-title":"Radiat. Phys. Chem."},{"key":"B19","doi-asserted-by":"publisher","first-page":"65","DOI":"10.1016\/j.chemosphere.2004.11.034","article-title":"Study of potential toxic effects on rainbow trout hepatocytes of surface water treated with chlorine or alternative disinfectants.","volume":"60","author":"Ferraris","year":"2005","journal-title":"Chemosphere"},{"key":"B20","doi-asserted-by":"publisher","first-page":"147","DOI":"10.4265\/bio.11.147","article-title":"Mechanisms of actions of sodium hypochlorite in cleaning and disinfection processes.","volume":"11","author":"Fukuzaki","year":"2006","journal-title":"Biocontrol. Sci."},{"key":"B21","doi-asserted-by":"publisher","first-page":"120","DOI":"10.1111\/jfs.12219","article-title":"Biocontrol of Shiga Toxigenic Escherichia coli O157:H7 in Turkish raw meatball by bacteriophage.","volume":"36","author":"Gencay","year":"2016","journal-title":"J. Food Saf."},{"key":"B22","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2024.2373390","article-title":"Exploring the impact of high pressure processing on the characteristics of processed fruit and vegetable products: A comprehensive review.","author":"Goraya","year":"2024","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"B23","doi-asserted-by":"publisher","first-page":"144","DOI":"10.1016\/j.ijfoodmicro.2011.02.011","article-title":"The antimicrobial activity of microencapsulated thymol and carvacrol.","volume":"146","author":"Guarda","year":"2011","journal-title":"Int. J. Food Microbiol."},{"key":"B24","doi-asserted-by":"publisher","first-page":"773","DOI":"10.4315\/JFP-21-368","article-title":"Efficacy of a mixed peroxyorganic acid antimicrobial wash solution against Salmonella, Escherichia coli O157:h7, or Listeria monocytogenes on Cherry Tomatoes.","volume":"85","author":"Gurtler","year":"2022","journal-title":"J. Food Prot."},{"key":"B25","doi-asserted-by":"publisher","first-page":"301","DOI":"10.14601\/Phytopathol_Mediterr-18079","article-title":"Modes of action for biological control of Botrytis cinerea by antagonistic bacteria.","volume":"55","author":"Haidar","year":"2016","journal-title":"Phytopathol. Medit."},{"key":"B26","doi-asserted-by":"publisher","first-page":"1376","DOI":"10.1111\/j.1365-2621.2000.tb10615.x","article-title":"Antimicrobial efficacy of a peroxyacetic\/octanoic acid mixture in fresh-cut-vegetable process waters.","volume":"65","author":"Hilgren","year":"2000","journal-title":"J. Food Sci."},{"key":"B27","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1016\/j.ifset.2017.07.018","article-title":"Ohmic heating: A promising technology to reduce furan formation in sterilized vegetable and vegetable\/meat baby foods.","volume":"43","author":"Hradecky","year":"2017","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"B28","doi-asserted-by":"publisher","first-page":"477","DOI":"10.1016\/j.ultsonch.2018.12.026","article-title":"A case study on the use of ultrasound for the inhibition of Escherichia coli O157:h7 and Listeria monocytogenes in almond milk.","volume":"52","author":"Iorio","year":"2019","journal-title":"Ultrason. Sonochem."},{"key":"B29","doi-asserted-by":"publisher","first-page":"e12891","DOI":"10.1111\/jfs.12891","article-title":"In vitro investigation of chemical composition and antibacterial activity of alcoholic, hydroalcoholic extracts, and essential oil of Spinacia oleracea leaves from Iran.","volume":"41","author":"Issazadeh","year":"2021","journal-title":"J. Food Saf."},{"key":"B30","doi-asserted-by":"publisher","first-page":"699","DOI":"10.1007\/s13213-011-0223-8","article-title":"Maqsood. Enterocins of Enterococcus faecium, emerging natural food preservatives.","volume":"61","author":"Javed","year":"2011","journal-title":"Ann Microbiol."},{"key":"B31","doi-asserted-by":"publisher","first-page":"1396693","DOI":"10.3389\/fsufs.2024.1396693","article-title":"Antiviral activity of high pressure processing of Korean fermented clam jeotgal against human norovirus GII.4 infectivity.","volume":"8","author":"Jeon","year":"2024","journal-title":"Front. Sustain. Food Syst."},{"key":"B32","doi-asserted-by":"publisher","first-page":"128","DOI":"10.1016\/j.jfoodeng.2014.05.022","article-title":"A new strategy to improve heating uniformity of low moisture foods in radio frequency treatment for pathogen control.","volume":"141","author":"Jiao","year":"2014","journal-title":"J. Food Eng."},{"key":"B33","doi-asserted-by":"publisher","first-page":"127711","DOI":"10.1016\/j.micres.2024.127711","article-title":"Ferrous gluconate triggers ferroptosis in Escherichia coli: Implications of lipid peroxidation and DNA damage.","volume":"284","author":"Jing","year":"2024","journal-title":"Microbiol. Res."},{"key":"B34","doi-asserted-by":"publisher","first-page":"70","DOI":"10.1016\/j.cofs.2018.06.004","article-title":"Pulsed light technology to enhance food safety and quality: A mini-review.","volume":"23","author":"John","year":"2018","journal-title":"Curr. Opin. Food Sci."},{"key":"B35","doi-asserted-by":"publisher","first-page":"2054","DOI":"10.3201\/eid2910.230382","article-title":"Sporadic shiga toxin-producing Escherichia coli-associated pediatric hemolytic uremic syndrome, France, 2012-2021.","volume":"29","author":"Jones","year":"2023","journal-title":"Emerg. Infect. Dis."},{"key":"B36","doi-asserted-by":"publisher","first-page":"100217","DOI":"10.1016\/j.jfp.2024.100217","article-title":"Evaluation of peracetic acid treatment on beef trimmings and subprimals against Salmonella and E. Coli O157:h7 within regulatory retained water limitations.","volume":"87","author":"Kalchayanand","year":"2024","journal-title":"J. Food Prot."},{"key":"B37","doi-asserted-by":"publisher","first-page":"545","DOI":"10.1007\/s11696-024-03802-x","article-title":"Estimation of total flavonoids, phenols, alkaloids, tannins and in vitro antioxidant activity of Costus pictus D. Don. ex. Lindl. and Dodonaea viscosa (L.) Jacq. leaf extracts.","volume":"79","author":"Kanmani Bharathi","year":"2025","journal-title":"Chem. Pap."},{"key":"B38","doi-asserted-by":"publisher","first-page":"1426","DOI":"10.1016\/j.foodcont.2016.11.010","article-title":"Hurdle technology: A novel approach for enhanced food quality and safety-A review.","volume":"73","author":"Khan","year":"2017","journal-title":"Food Control"},{"key":"B39","doi-asserted-by":"publisher","first-page":"109422","DOI":"10.1016\/j.lwt.2020.109422","article-title":"Inactivation efficacy of a sixteen UVC LED module to control foodborne pathogens on selective media and sliced deli meat and spinach surfaces.","volume":"130","author":"Kim","year":"2020","journal-title":"LWT-Food Sci. Technol."},{"key":"B40","doi-asserted-by":"publisher","first-page":"ovac007","DOI":"10.1093\/lambio\/ovac007","article-title":"Inactivation of Escherichia coli O157: H7 in foods by emerging technologies: A review.","volume":"76","author":"Kim","year":"2023","journal-title":"Lett. Appl. Microbiol."},{"key":"B41","doi-asserted-by":"publisher","first-page":"116924","DOI":"10.1016\/j.lwt.2024.116924","article-title":"Inactivation of foodborne pathogens on fruit juice with different solid contents by using pilot-scale 915 MHz microwave heating system.","volume":"213","author":"Kim","year":"2024","journal-title":"LWT-Food Sci. Technol."},{"key":"B42","doi-asserted-by":"publisher","first-page":"170","DOI":"10.1016\/j.abb.2003.12.012","article-title":"HOCl-mediated cell death and metabolic dysfunction in the yeast Saccharomyces cerevisiae.","volume":"423","author":"King","year":"2004","journal-title":"Arch. Biochem. Biophys."},{"key":"B43","doi-asserted-by":"publisher","first-page":"831","DOI":"10.1007\/s13765-015-0112-0","article-title":"Antimicrobial potential of Leuconostoc species against E. coli O157:H7 in ground meat.","volume":"58","author":"Koo","year":"2015","journal-title":"J. Korean Soc. Appl. Biol. Chem."},{"key":"B44","doi-asserted-by":"publisher","first-page":"41","DOI":"10.1002\/fbe2.12078","article-title":"Probiotics: Health benefits, food application, and colonization in the human gastrointestinal tract.","volume":"3","author":"Lau","year":"2024","journal-title":"Food Bioeng."},{"key":"B45","doi-asserted-by":"publisher","first-page":"254","DOI":"10.1016\/j.phymed.2017.10.013","article-title":"Antibiofilm activities of norharmane and its derivatives against Escherichia coli O157:h7 and other bacteria.","volume":"36","author":"Lee","year":"2017","journal-title":"Phytomedicine"},{"key":"B46","doi-asserted-by":"publisher","first-page":"e14735","DOI":"10.1111\/jfpe.14735","article-title":"Efficacy and antibacterial mechanism of high-frequency ultrasound combined with sodium hypochlorite against E. coli O157:H7.","volume":"47","author":"Li","year":"2024","journal-title":"J. Food Process Eng."},{"key":"B47","doi-asserted-by":"publisher","first-page":"364","DOI":"10.3390\/microorganisms11020364","article-title":"Towards sustainable green adjuvants for microbial pesticides: Recent progress, upcoming challenges, and future perspectives.","volume":"11","author":"Lin","year":"2023","journal-title":"Microorganisms"},{"key":"B48","doi-asserted-by":"publisher","first-page":"119","DOI":"10.1016\/j.ijfoodmicro.2004.08.010","article-title":"Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds.","volume":"99","author":"L\u00f3pez-Malo","year":"2005","journal-title":"Int. J. Food Microbiol."},{"key":"B49","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1016\/j.fm.2017.01.010","article-title":"In-package inhibition of E. coli O157:h7 on bulk Romaine lettuce using cold plasma.","volume":"65","author":"Min","year":"2017","journal-title":"Food Microbiol."},{"key":"B50","doi-asserted-by":"publisher","first-page":"100842","DOI":"10.1016\/j.afres.2025.100842","article-title":"Cold plasma as a frontier in combating foodborne bacterial pathogens in ready-to-eat (RTE) foodstuff.","volume":"5","author":"Naseem","year":"2025","journal-title":"Appl. Food Res."},{"key":"B51","doi-asserted-by":"publisher","first-page":"151","DOI":"10.1016\/j.foodcont.2012.09.047","article-title":"Pulsed light inactivation of Bacillus subtilis vegetative cells in suspensions and spices.","volume":"31","author":"Nicorescu","year":"2013","journal-title":"Food Control"},{"key":"B52","doi-asserted-by":"publisher","first-page":"M171","DOI":"10.1111\/j.1750-3841.2011.02594.x","article-title":"Cold plasma reduction of Salmonella and Escherichia coli O157:h7 on almonds using ambient pressure gases.","volume":"77","author":"Niemira","year":"2012","journal-title":"J. Food Sci."},{"key":"B53","doi-asserted-by":"publisher","first-page":"109630","DOI":"10.1016\/j.lwt.2020.109630","article-title":"Pathogen reduction by predatory bacteria and survival of Bdellovibrio bacteriovorus and Escherichia coli on produce and buffer treated with low-dose gamma radiation.","volume":"130","author":"Olanya","year":"2020","journal-title":"LWT-Food Sci. Technol."},{"key":"B54","doi-asserted-by":"publisher","first-page":"2641","DOI":"10.3390\/molecules25112641","article-title":"The effects of eugenol, trans-cinnamaldehyde, citronellol, and terpineol on Escherichia coli biofilm control as assessed by culture-dependent and -independent methods.","volume":"25","author":"Olszewska","year":"2020","journal-title":"Molecules"},{"key":"B55","doi-asserted-by":"publisher","first-page":"3989","DOI":"10.3390\/foods12213989","article-title":"Safety properties of Escherichia coli O157:h7 specific bacteriophages: Recent advances for food safety.","volume":"12","author":"Oluwarinde","year":"2023","journal-title":"Foods"},{"key":"B56","doi-asserted-by":"publisher","first-page":"504","DOI":"10.1177\/1082013219840462","article-title":"Inhibitory effect of bacteriocins against Escherichia coli O157:h7.","volume":"25","author":"\u00d6nc\u00fcl","year":"2019","journal-title":"Food Sci. Technol. Int."},{"key":"B57","doi-asserted-by":"publisher","first-page":"20","DOI":"10.1016\/j.ijfoodmicro.2018.04.029","article-title":"Use of gamma radiation for inactivating Salmonella spp., Escherichia coli O157:h7 and Listeria monocytogenes in tahini halva.","volume":"278","author":"Osaili","year":"2018","journal-title":"Int. J. Food Microbiol."},{"key":"B58","doi-asserted-by":"publisher","first-page":"3881","DOI":"10.1099\/mic.0.28304-0","article-title":"Unravelling the multiple effects of lactic acid stress on Lactobacillus plantarum by transcription profiling.","volume":"151","author":"Pieterse","year":"2005","journal-title":"Microbiology"},{"key":"B59","doi-asserted-by":"publisher","first-page":"868","DOI":"10.1111\/1541-4337.12284","article-title":"Benzoate and sorbate salts: A systematic review of the potential hazards of these invaluable preservatives and the expanding spectrum of clinical uses for sodium benzoate.","volume":"16","author":"Piper","year":"2017","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"B60","doi-asserted-by":"publisher","first-page":"756","DOI":"10.3390\/foods11050756","article-title":"Biocontrol approaches against Escherichia coli O157:h7 in Foods.","volume":"11","author":"Puligundla","year":"2022","journal-title":"Foods"},{"key":"B61","doi-asserted-by":"publisher","first-page":"109838","DOI":"10.1016\/j.ijfoodmicro.2022.109838","article-title":"Superheated steam effectively inactivates diverse microbial targets despite mediating effects from food matrices in bench-scale assessments.","volume":"378","author":"Rana","year":"2022","journal-title":"Int. J. Food Microbiol."},{"key":"B62","doi-asserted-by":"publisher","first-page":"225","DOI":"10.1016\/s0168-1605(01)00637-7","article-title":"The influence of temperature, salt and pH on the inhibitory effect of reuterin on Escherichia coli.","volume":"72","author":"Rasch","year":"2002","journal-title":"Int. J. Food Microbiol."},{"key":"B63","doi-asserted-by":"publisher","first-page":"91","DOI":"10.1139\/Y08-110","article-title":"Role of antioxidant activity of taurine in diabetes.","volume":"87","author":"Schaffer","year":"2009","journal-title":"Can. J. Physiol. Pharmacol."},{"key":"B64","doi-asserted-by":"publisher","first-page":"1171","DOI":"10.1111\/1750-3841.13697","article-title":"Antimicrobial effects of Quillaja saponaria extract against Escherichia coli O157:h7 and the emerging Non-O157 Shiga Toxin-producing E. coli.","volume":"82","author":"Sewlikar","year":"2017","journal-title":"J. Food Sci."},{"key":"B65","doi-asserted-by":"publisher","first-page":"495","DOI":"10.3390\/foods14030495","article-title":"Antimicrobial Activity of probiotic bacteria isolated from plants: A Review.","volume":"14","author":"Sharma","year":"2025","journal-title":"Foods"},{"key":"B66","doi-asserted-by":"publisher","first-page":"84","DOI":"10.1016\/j.ifset.2017.09.021","article-title":"Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing.","volume":"45","author":"Siguemoto","year":"2018","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"B67","doi-asserted-by":"publisher","first-page":"639","DOI":"10.3390\/microorganisms8050639","article-title":"Bacteriocins, antimicrobial peptides from bacterial origin: Overview of their biology and their impact against multidrug-resistant bacteria.","volume":"8","author":"Simons","year":"2020","journal-title":"Microorganisms"},{"key":"B68","doi-asserted-by":"publisher","first-page":"104","DOI":"10.1016\/j.fm.2016.06.010","article-title":"Influence of water activity on inactivation of Escherichia coli O157:h7, Salmonella typhimurium and Listeria monocytogenes in peanut butter by microwave heating.","volume":"60","author":"Song","year":"2016","journal-title":"Food Microbiol."},{"key":"B69","doi-asserted-by":"publisher","first-page":"130969","DOI":"10.1016\/j.foodchem.2021.130969","article-title":"Inhibitory effect of modified atmosphere packaging on Escherichia coli O157:h7 in fresh-cut cucumbers (Cucumis sativus L.) and effectively maintain quality during storage.","volume":"369","author":"Sun","year":"2022","journal-title":"Food Chem."},{"key":"B70","doi-asserted-by":"publisher","first-page":"289","DOI":"10.1007\/s40199-023-00486-8","article-title":"Impact of concerning excipients on animal safety: Insights for veterinary pharmacotherapy and regulatory considerations.","volume":"32","author":"Thomazini","year":"2023","journal-title":"Daru"},{"key":"B71","doi-asserted-by":"publisher","first-page":"109989","DOI":"10.1016\/j.foodres.2020.109989","article-title":"Comparative transcriptomic study of Escherichia coli O157:h7 in response to ohmic heating and conventional heating.","volume":"140","author":"Tian","year":"2021","journal-title":"Food Res Int."},{"key":"B72","doi-asserted-by":"publisher","first-page":"108553","DOI":"10.1016\/j.foodcont.2021.108553","article-title":"Radio frequency inactivation of E. coli O157: H7 and Salmonella typhimurium ATCC 14028 in black pepper (piper nigrum) kernels: Thermal inactivation kinetic study and quality evaluation.","volume":"132","author":"Tong","year":"2022","journal-title":"Food Control"},{"key":"B73","doi-asserted-by":"publisher","first-page":"1549","DOI":"10.4315\/0362-028X.JFP-18-085","article-title":"Microbial safety and quality evaluation of UV-treated, cold-pressed colored and turbid juices and beverages.","volume":"81","author":"Usaga","year":"2018","journal-title":"J. Food Prot."},{"key":"B74","doi-asserted-by":"publisher","first-page":"515","DOI":"10.1111\/j.1365-2672.2010.04677.x","article-title":"Suppression of bacterial cell-cell signalling, biofilm formation and type III secretion system by citrus flavonoids.","volume":"109","author":"Vikram","year":"2010","journal-title":"J. Appl. Microbiol."},{"key":"B75","doi-asserted-by":"publisher","first-page":"295","DOI":"10.1016\/j.foodres.2017.10.051","article-title":"Evaluation of chlorine dioxide, acidified sodium chlorite and peroxyacetic acid for control of Escherichia coli O157:h7 in beef patties from treated beef trim.","volume":"103","author":"Visvalingam","year":"2018","journal-title":"Food Res. Int."},{"key":"B76","doi-asserted-by":"publisher","first-page":"1438","DOI":"10.3390\/cells12101438","article-title":"Lactiplantibacillus plantarum Lac16 attenuates enterohemorrhagic Escherichia coli O157:h7 infection by inhibiting virulence traits and improving intestinal epithelial barrier function.","volume":"12","author":"Wang","year":"2023","journal-title":"Cells"},{"key":"B77","doi-asserted-by":"publisher","first-page":"2313407","DOI":"10.1080\/21505594.2024.2313407","article-title":"Genomic island-encoded regulatory proteins in enterohemorrhagic Escherichia coli O157:h7.","volume":"15","author":"Wang","year":"2024","journal-title":"Virulence"},{"key":"B78","doi-asserted-by":"publisher","first-page":"373","DOI":"10.3390\/microorganisms7100373","article-title":"Reduction of Escherichia coli O157:h7, Listeria monocytogenes, and naturally present microbe counts on lettuce using an acid mixture of acetic and lactic acid.","volume":"7","author":"Wang","year":"2019","journal-title":"Microorganisms"},{"key":"B79","doi-asserted-by":"publisher","first-page":"2472","DOI":"10.1039\/d2fo03200g","article-title":"In vitro evaluation of probiotic properties of Lactobacillus acidophilus AD125 and antagonism against Escherichia coli O157:h7 adhesion to Caco-2 cell.","volume":"14","author":"Xing","year":"2023","journal-title":"Food Funct."},{"key":"B80","doi-asserted-by":"publisher","first-page":"102","DOI":"10.1016\/j.ijfoodmicro.2013.06.027","article-title":"Decontamination of Escherichia coli O157:h7 on green onions using pulsed light (PL) and PL-surfactant-sanitizer combinations.","volume":"166","author":"Xu","year":"2013","journal-title":"Int. J. Food Microbiol."},{"key":"B81","doi-asserted-by":"publisher","first-page":"104699","DOI":"10.1016\/j.tifs.2024.104699","article-title":"Utilizing lactic acid bacteria and their metabolites for controlling Listeria monocytogenes in meat products: Applications, limitations, and future perspectives.","volume":"152","author":"Yang","year":"2024","journal-title":"Trends Food Sci. Technol."},{"key":"B82","doi-asserted-by":"publisher","first-page":"111392","DOI":"10.1016\/j.lwt.2021.111392","article-title":"Antimicrobial peptide zp37 inhibits Escherichia coli O157:H7 in alfalfa sprouts by inflicting damage in cell membrane and binding to DNA.","volume":"46","author":"Yi","year":"2021","journal-title":"LWT-Food Sci. Technol."},{"key":"B83","doi-asserted-by":"publisher","first-page":"120734","DOI":"10.1016\/j.atmosenv.2024.120734","article-title":"Potential environmental impact of the chlorine-containing disinfectants usage during the COVID-19.","volume":"335","author":"Yi","year":"2024","journal-title":"Atmos. Environ."},{"key":"B84","doi-asserted-by":"publisher","first-page":"14","DOI":"10.4315\/0362-028X.JFP-11-084","article-title":"Investigation of chemical rinses suitable for very small meat plants to reduce pathogens on beef surfaces.","volume":"75","author":"Yoder","year":"2012","journal-title":"J. Food Prot."},{"key":"B85","doi-asserted-by":"publisher","first-page":"2715","DOI":"10.1007\/s10068-024-01618-9","article-title":"Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: An updated minireview.","volume":"33","author":"Yoon","year":"2024","journal-title":"Food Sci. Biotechnol."},{"key":"B86","doi-asserted-by":"publisher","first-page":"104387","DOI":"10.1016\/j.fm.2023.104387","article-title":"Molecular and proteomic response of Pseudomonas fluorescens biofilm cultured on lettuce (Lactuca sativa L.) after ultrasound treatment at different intensity levels.","volume":"117","author":"Yu","year":"2024","journal-title":"Food Microbiol."},{"key":"B87","doi-asserted-by":"publisher","first-page":"103821","DOI":"10.1016\/j.fbio.2024.103821","article-title":"Screening of E. coli O157:H7 AI-2 QS inhibitors and their inhibitory effect on biofilm formation in combination with disinfectants.","volume":"58","author":"Zhang","year":"2024","journal-title":"Food Biosci."},{"key":"B88","doi-asserted-by":"publisher","first-page":"e70073","DOI":"10.1111\/1541-4337.70073","article-title":"Superheated steam technology: Recent developments and applications in food industries.","volume":"23","author":"Zhang","year":"2024","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"B89","doi-asserted-by":"publisher","first-page":"113944","DOI":"10.1016\/j.lwt.2022.113944","article-title":"Effects of a Carnobacterium maltaromaticum strain at natural contamination levels on the microbiota of vacuum-packaged beef steaks during chilled storage.","volume":"168","author":"Zhang","year":"2022","journal-title":"LWT-Food Sci. Technol."},{"key":"B90","doi-asserted-by":"publisher","first-page":"103925","DOI":"10.1016\/j.fm.2021.103925","article-title":"Synergistic inactivation of Escherichia coli O157:h7 and Staphylococcus aureus by gallic acid and thymol and its potential application on fresh-cut tomatoes.","volume":"102","author":"Zhang","year":"2022","journal-title":"Food Microbiol."},{"key":"B91","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2024.2399294","article-title":"Electromagnetic wave-based technology for ready-to-eat foods preservation: A review of applications, challenges and prospects.","author":"Zhang","year":"2024","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"B92","doi-asserted-by":"publisher","first-page":"2874","DOI":"10.3390\/foods11182874","article-title":"Use of ultrasonic cleaning technology in the whole process of fruit and vegetable processing.","volume":"11","author":"Zhou","year":"2022","journal-title":"Foods"},{"key":"B93","doi-asserted-by":"publisher","first-page":"7","DOI":"10.1016\/j.fm.2016.02.010","article-title":"Differences in inactivation of Escherichia coli O157:h7 strains in ground beef following repeated high pressure processing treatments and cold storage.","volume":"58","author":"Zhou","year":"2016","journal-title":"Food Microbiol."}],"container-title":["Frontiers in Microbiology"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fmicb.2025.1598090\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,6,5]],"date-time":"2025-06-05T01:29:53Z","timestamp":1749086993000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fmicb.2025.1598090\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,6,5]]},"references-count":93,"alternative-id":["10.3389\/fmicb.2025.1598090"],"URL":"https:\/\/doi.org\/10.3389\/fmicb.2025.1598090","relation":{},"ISSN":["1664-302X"],"issn-type":[{"value":"1664-302X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,6,5]]},"article-number":"1598090"}}