Foodborne Pathogens in High-Salt, High-Sugar, and High-Fat Foods: Matrix Effects on Persistence, Adaption and Inactivation for Food Safety.

Yuanmei Xu, Zuhua Liang, Bichao Jia, Zeyi Zuo, Nan Ge, Wenle Yu, Lingtian Wu

Abstract readReview

In one paragraph

Review in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Yuanmei XuCollege of Biological and Food Engineering, Suzhou University of Technology, 99 South Third Ring Road, Changshu 215500, China.

Zuhua LiangCollege of Biological and Food Engineering, Suzhou University of Technology, 99 South Third Ring Road, Changshu 215500, China.

Bichao JiaCollege of Biological and Food Engineering, Suzhou University of Technology, 99 South Third Ring Road, Changshu 215500, China.

Zeyi ZuoCollege of Biological and Food Engineering, Suzhou University of Technology, 99 South Third Ring Road, Changshu 215500, China.

Nan GeCollege of Biological and Food Engineering, Suzhou University of Technology, 99 South Third Ring Road, Changshu 215500, China.

Wenle YuCollege of Biological and Food Engineering, Suzhou University of Technology, 99 South Third Ring Road, Changshu 215500, China.

Lingtian WuCollege of Biological and Food Engineering, Suzhou University of Technology, 99 South Third Ring Road, Changshu 215500, China.

Funding

Changshu Science and Technology Project CN202411Natural Science Research Project of Jiangsu Higher Education Institutions 24KJB210001Natural Science Research Project of Jiangsu Higher Education Institutions 24KJB550001

6 · The paper itself

Abstract

High-salt, high-sugar, and high-fat foods are popular among consumers because of their distinctive sensory qualities and extended shelf stability. Although these matrices have long been regarded as inhospitable to microbial proliferation, numerous outbreaks linked to salted meats and fish, chocolate, tahini, peanut butter, and cheese demonstrate that such environments can nevertheless support prolonged pathogen survival and complicate inactivation efforts. This review compiles reported outbreaks and recalls associated with these products and shows that

Indexed as

extreme food matriceslow water activitymatrix-dependent inactivationpathogen persistencestress adaptation

Identifiers

PMID41596890

DOI10.3390/foods15020291

PMCPMC12840147

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.