Brining of kimchi cabbage is a key process. However, the effect of brining conditions on the tissue-associated population and intra-tissue localization of pathogens remains poorly understood. Here, we investigated how brining conditions affect the quality of kimchi cabbage, as well as the tissue-associated population and intra-tissue localization of Escherichia coli O157:H7 associated with the kimchi cabbage tissue. Cut kimchi cabbage was salted at 4–16% salt concentrations for 1–4 h at 4–20 °C, followed by one to three washes. Physicochemical properties were analyzed, E. coli O157:H7 was quantified using culture-based methods, and its distribution was examined via immunohistochemical analysis. Salt concentration and brining time significantly influenced total soluble solids, salinity, moisture content, pH, and titratable acidity (all p < 0.05). Temperature did not significantly affect these parameters (p > 0.05), and number of washing steps only significantly affected the pH (p < 0.05). Increasing the salt concentration from 4% to 16% resulted in an estimated reduction of 0.77 log CFU/g in the E. coli O157:H7 population associated with the kimchi cabbage tissue; brining time, temperature, and number of washing steps did not significantly affect the tissue-associated population. In the immunohistochemical analysis, DAB-positive signals were distributed unevenly, appearing more frequently on cut surfaces and within vascular tissues than on intact epidermal surfaces. In longitudinal sections, the frequency of signals decreased with distance from the cut surface. These findings indicate that, despite significant physicochemical changes induced at higher salt concentrations, the reduction in the tissue-associated E. coli population remained limited.
Microbial infections and the escalating threat of multidrug resistance (MDR) pose a formidable challenge to both public health and the food industry. Naringenin and naringin, two citrus-derived bioactive flavonoids, have attracted growing attention for their multi-target antimicrobial and anti-virulence properties. This review elucidates their core molecular mechanisms, including membrane disruption, quorum-sensing interference, and biofilm inhibition, and further outlines frontier translational strategies to overcome their intrinsic application limitations. These strategies encompass target-directed structural modifications, synergistic combinations with food processing technologies and conventional antibiotics, and the development of food-grade nanodelivery systems. By integrating mechanistic insight with these application-oriented advances, this synthesis establishes a strategic foundation for exploiting flavonoid scaffolds as biocompatible antibiotic adjuvants and active packaging materials against microbial threats in clinical and food industry settings.
