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Article Biocontrol of Listeria Monocytogenes in Milk: Isolation and Characterization of a Novel Bacteriophage Cocktail(Elsevier Sci Ltd, 2026) Unal, Gultekin; Cufaoglu, Gizem; Cengiz, Gorkem; Acar, Bahar Onaran; Ayaz, Naim Deniz; Erdinc, Ayse Nur; Vural, Ilgin AtaListeria monocytogenes is a significant foodborne pathogen known for its persistence in food processing environments and resistance to various stress conditions. This study aimed to isolate and characterize bacteriophages specific to L. monocytogenes and evaluate their potential as biocontrol agents in milk. A total of 43 phages were isolated from diverse wastewater sources across Türkiye. Based on their host range, lytic activity, and growth kinetics, two phages (LM1116TR and LM1418TR) were selected for further comprehensive phenotypic and genomic characterization. Host range assays revealed high specificity toward L. monocytogenes, with lytic activity observed against multiple serotypes (1/2a, 1/2b, 1/2c, and 4b). Transmission electron microscopy revealed that the phages exhibit a myovirus-like morphotype and belong to the class Caudoviricetes. Whole-genome sequencing confirmed that two phages had complete circular genomes lacking antimicrobial resistance genes. Thermal stability tests showed the phages remained detectable after 1 h at 40 degrees C, 50 degrees C, and 60 degrees C but were sensitive to acidic pH, especially to pH 3. Significant reductions in L. monocytogenes counts were observed following phage cocktail treatment, reaching up to 4.22 log CFU/mL in vitro (37 degrees C) and 1.66 log CFU/mL in UHT milk (4 degrees C) (p < 0.001). Additionally, one-year storage tests at +4 degrees C, -20 degrees C, and -80 degrees C in tryptic soy broth (TSB), SM buffer, physiological saline and Tris-Buffered Saline (TBS, 1 & times; ) identified TSB with 20% glycerol as the most suitable for preserving phage stability at subzero temperatures. These results show the potential of new phages as effective and stable biocontrol agents against L. monocytogenes in food safety applications, supporting their potential as biocontrol agents, particularly within the dairy industry.Article Citation - WoS: 2Citation - Scopus: 2Global Insights Into Food Fraud From Location-Based Analysis: Food Adulteration in Turkey(Wiley, 2025) Kavruk, Murat; Balci, Tugce Nur; Ozel, Irem Cagla; Ozalp, Veli Cengiz; Aydin, AliBackgroundFood fraud and adulteration pose critical global challenges impacting economic stability and public health. This study examines the prevalence and characteristics of food fraud incidents in Turkey, an international player in the food supply chain. Controls carried out from production to consumption reveal many fraudulent events worldwide.ResultsData collected by the Ministry of Agriculture and Forestry of T & uuml;rkiye from 2012 to 2022, covering 4007 incidents and 7180 specific cases of adulteration, form the basis of this analysis. The study categorizes food fraud by region, product group and type of fraud, revealing trends and patterns. Key findings indicate a higher incidence of fraud in milk, meat and vegetable oil products, including the detection of drug-based adulteration having potential for serious health consequences.ConclusionAt most importance, we demonstrated the importance of risk-based food inspections and the development of new detection technologies to enhance food safety. The results are fundamental for more effective food inspections in terms of risk-based conformity assessment approaches or developing new methods, devices and analysis kits in terms of scientific and technological approaches. Still, they can also significantly improve future food safety measures. These insights are aimed at informing global food safety strategies and policymaking, contributing to a safer and more transparent food supply chain. (c) 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
