Journal of Food Safety

Article	Citations
Issue Information	104
Issue Information	39
Corrigendum to “A pilot‐scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low‐moisture foods”	33
Quality Detection of Fresh‐Cut Pineapples During Cold Storage Based on Diffuse Reflectance and Fluorescence Hyperspectral Imaging Technique	27
Evaluation of the impact of hydrogen‐rich water on the deaccumulation of heavy metals in butter	24
Covalent immobilization of Saccharomyces cerevisiae and Candida albicans cell walls for aflatoxin M1 bio‐detoxification	22
Application of Conservation Strategies for Bacteriophages Used in the Biocontrol of Pathogenic Microorganisms in Food	21
Emerging innovative pre‐ and post‐harvest management practices to mitigate patulin‐linked food safety risks in apple and its products	19
Dynamic model to describe kinetic behavior of Listeria monocytogenes in smoked salmon	15
Contamination of beef and beef products by Listeria spp. and molecular characterization of L. monocytogenes in Mpumalanga, South Africa	15
Catalytic Infrared Promoted the Decontamination of Intense Pulsed Light on Green Sichuan Pepper (Zanthoxylum schinifolium)	13
Polyclonal hen egg yolk antibodies could confer passive protection against Salmonella serotypes in broiler chicks	13
Antimicrobial activities of flavedo peel extract and its feasibility in the development of bio‐based pectin coating film for fruit preservation	13
Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines	12
Prevalence and molecular characterization of multidrug‐resistant Escherichia coliO157: H7 from dairy milk in the Peshawar region of Pakistan	12
Fluorescence immunoassay based on phage mimotope for nontoxic detection of Zearalenone in maize	12
Applications of light emitting diodes and their mechanism for food preservation	11
A new strategy to design novel modified atmosphere packaging formulation maintains the qualities of postharvest strawberries (Fragaria ananassa) during low‐temperature storage	11
Issue Information	11
Low‐Temperature Domestic Deep‐Frying of Soybean‐Cake Tempe in Vegetable Cooking Oils: How Many Times Are Stable to Use?	11
Encapsulation of SE‐P47 phage specific to SalmonellaEnteritidis and evaluation of its stability	10
Prevalence and antimicrobial resistance of foodborne pathogens in value‐added commodities procured from farmers' markets in Central Virginia	10
Development of a chemiluminescence detection technique for malachite green	10
Food safety knowledge, hygiene practices, and eating attitudes of academics and university students during the coronavirus (COVID‐19) pandemic in Turkey	10
Mathematical modeling of Bacillus cereus in Saengsik, a powdered ready‐to‐eat food and its application in quantitative microbial risk assessment	10

Characterization of Shiga toxin‐producing Escherichia coli bacteriophages isolated from agricultural environments and examination of their prevalence with bacterial hosts	9
Combined effects of pectin–plant essential oil coating with vacuum packaging on the quality of large yellow croaker (Pseudosciaena crocea) during iced storage	9
Inactivation of viruses related to foodborne infections using cold plasma technology	9
Colorimetric indicator films developed by incorporating anthocyanins into chitosan‐based matrices	9
Knowledge about foodborne pathogens and PCR‐based microbial detection methods among Brazilian students and professionals: A survey	9
Using loop‐mediated isothermal amplification combined with gold nanoparticles for optically rapid detection of shrimp Vibrio parahaemolyticus	9
Contamination of herbs and spices: A 23‐year EU RASFF notifications analysis	9
Combination of aerosolized acetic acid and chlorine dioxide‐releasing film to inactivate Salmonella enterica and its effect on quality of tomatoes and Romaine lettuce	8
Enhancing microbial control in poultry processing: A comprehensive study on carcass washing systems	8
A novel paper based loop mediated isothermal amplification and lateral flow assay (LAMP‐LFA) for point‐of‐care detection of buffalo tissue origin in diverse foods	8
Pulsed Light Decontamination of Red Chilies (Capsicum annuum var. longum)	8
Impact of food residue on recovery of Listeria monocytogenes and Salmonella Typhimurium from stainless steel surface	8
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Quantum dots‐based fluorescence immunoassay for detection of tiamulin in pork	7
Effects of Combined Cold Plasma and Organic Acid‐Based Sanitizer Treatments Against Salmonella enterica on Tomato Surfaces	7
Gaseous chlorine dioxide inactivation of microbial contamination on whole black peppercorns	7
Chemical composition and antibacterial activity of ethyl acetate extract of Astragalus membranaceus aerial parts	7
The combined effect of green tea and peppermint oil against pathogenic bacteria to extend the shelf life of eggs at ambient temperature and the mode of action	7
Issue Information	6
Development of multilayer films based on PLA/PBAT and sodium alginate for active packaging	6
Glycerol‐plasticized chitosan film for the preservation of orange	6
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Impact of gas ultrafine bubbles on the potency of chlorine solutions against Listeria monocytogenes biofilms	6
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Deep ultraviolet fluorescence sensing with multispectral imaging to detect and monitor food‐borne pathogens on the leafy green phyllosphere	6
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Climate change and food safety: Temperature impact on the attachment of Escherichia coli pathogroups on cress leaf	6
The antimicrobial effect of eugenol against Campylobacter jejuni on experimental raw chicken breast meat model	6
Effect of food environment on the ability of microorganisms to form biofilms	6
Chemical Characterization, Cell‐Based Safety, and Antioxidant Assessments of Lactobacillus helveticus Postbiotics and Their Potential Antibacterial Effects and Mode of Action Against	6
Issue Information	6
Study on microbial community and physicochemical properties of braised chicken during processing and storage microbial community of braised chicken	5
Contribution of chitosan–caffeic acid graft against Staphylococcus aureus on oxidative stress and cell membrane	5
Long chain unsaturated fatty acids alter growth and reduce biofilm formation of Cronobacter sakazakii	5
Review of Recent Advances in Aptasensor for the Detection of Pathogenic Escherichia coli O157: H7	5
Effect of gas ultrafine bubbles on the potency of antimicrobials against Escherichia coliO157:H7 biofilms on various food processing surfaces	5
Evaluation of antimicrobial activity and mechanism of Mentha longifolia L. essential oil	5
Enhanced antimicrobial activity against Alicyclobacillus acidoterrestris in apple juice by genome shuffling of Lactobacillus acidophilusNX2‐6	5
Effect of processing on selected pesticide residues in cottonseed (Gossypium spp.)	5
Development of a species‐specific monoclonal antibody for rapid detection and identification of foodborne pathogen Vibrio vulnificus	5
Anti‐shigellosis activity of the aqueous extract of garlic, clove and fenugreek	5
The stress response of Listeria monocytogenes inoculated on fresh apples exposed to gaseous chlorine dioxide	5
Effect of different voltages of dielectric barrier discharge cold plasma sterilization on the quality of rainbow trout (Oncorhynchus mykiss) during cryopreservation	5
Preparation and characterization of chitosan/halloysite nanotubes composite film with ethylene scavenging and gas resistance for active food packaging	5
Integration of electron beam technology into fresh produce wash water line: Effect of inoculum suspension medium and water quality parameters on the radioresistance of Salmonella Typhimurium	5
A systematic review on recent trends and perspectives of biosensors in food industries	5
Effect of inoculation (pre‐ vs. post‐grinding) of black pepper on decimal reduction time of Salmonella spp. and Enterococcus faeciumNRRL B‐2354	5
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Effects of high hydrostatic pressure on inactivation, morphological damage, and enzyme activity of Escherichia coli O157:H7	5
Efficacy of organic acids, lactic and formic acid, and peracetic acid in decontaminating process water and carcasses in chicken slaughter	5

Bacteriocin production by Lactococcus lactis LL‐HSTU‐FPP strain isolated from fermented rice and evaluation of the biopreservation potentiality of bacteriocin on shrimp	5
Outcomes of 1‐MCP combined with aerosolization of ε‐polylysine antimicrobials on storage quality of flat peach	4
Effects of 405 nm light‐emitting diode treatment on microbial community on fresh‐cut pakchoi and antimicrobial action against Pseudomonas reinekei and Pseudomonas palleronian	4
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Susceptibility of Salmonella enterica Typhimurium dry surface biofilms to disinfection	4
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Detection of quinocetone in animal feed by quantum dots‐based indirect competitive fluorescent immunosorbent assay	4
Synergistic effect of cinnamaldehyde and eugenol on the inhibition of Bacillus velezensis and the shelf life on quinoa fresh noodles	4
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Effect of encapsulation and natural polyphenolic compounds on bacteriophage stability and activity on Escherichia coli in Lactuca sativa L. var. longifolia	4
Virulence Genes Prevalence and Enterobacterial Repetitive Intergenic Consensus‐PCR Profiles of Goose‐Derived Campylobacter jejuni Isolates	4
Development and evaluation of a modified most probable number (MPN) method for enumerating rifampicin‐resistant Escherichia coli in agricultural, food, and environmental samples	3
Strategic detection of food contaminants using nanoparticle‐based paper sensors	3
Comparative efficiency of carbohydrates on the biofilm‐forming ability of enteroaggregative Escherichia coli	3
Rapid counting of coliforms and Escherichia coli by deep learning‐based classifier	3
Fast and simultaneous detection of wheat kernel adulteration using hyperspectral imaging technology and deep convolutional neural network	3
Relevance of corona virus in food industry: A literature review on risks, challenges, and potential preventive measures	3
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Identification and Classification of Multi‐Species Biofilms on Polymeric Surfaces Using Hyperspectral Imaging	3
Enhanced Antibacterial and Anti‐Biofilm Functions of Black Bean Skin Anthocyanins Against V. parahaemolyticus	3
Global prevalence of staphylococcal enterotoxins in food contaminated by Staphylococcus spp.—Systematic review and meta‐analysis	3
Cooked rice safety: A review of status and potential of radiative pasteurization	3
Assessment of the chemical profile and potential biocontrol of Amphora coffeaeformis against foodborne pathogens and Culex pipiens L. to ensure food safety	3
Heavy metals transfer in soil‐vegetable continuum and health risk assessment via consumption in the urban sprawl of Delhi, India	3
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Controlled release and improved stability of vitaminD3within nanoliposomes stabilized by palmitic acid	3
Mixed Salmonella cultures reveal competitive advantages between strains during pre‐enrichment and selective enrichment	3
Identification of genetic variations related to pathogenicity by whole genome sequencing of Listeria monocytogenesSMFM2019‐FV16 isolated from enoki mushroom	3
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Effect of phenolic compounds and cold shock on survival and virulence of Escherichia coli pathotypes	3
Exploring food safety knowledge, attitudes, and practices of nursing and medical students: Insights from a cross‐sectional study in Bangladesh	3
Antimicrobial effect of zinc oxide nanoparticles on Campylobacter jejuni and Salmonella enterica serovar Enteritidis	3
Optimizing Byproduct Processing for Clean Label Foods: Avocado and MSM‐Tambaqui With a Focus on Zero Waste	3
Ecological distribution of Staphylococcus in integrated farms within Washington DC–Maryland	3
Application of resveratrol butyric acid derivatives in the processing, physicochemical characterization, and the shelf‐life extension of Chinese sausages low in sodium nitrite	3
Proteomic Analysis Reveal Differential Protein Expressions of Bacillus cereus Spore Under Electrolyzed Water Treatment	3
Design of a Portable Electronic Nose for Identification of Minced Chicken Meat Adulterated With Soybean Protein Isolate	3
Development and evaluation of sandwich ELISA for detection and quantification of staphylococcal enterotoxin‐A in food	3
Issue Information	3
Antimicrobial effect of chitosan and extracellular metabolites of Pediococcus pentosaceus CM175 against Salmonella Typhimurium and Escherichia coli O157:H7	2
Issue Information	2
Influence of Frequency, Electric Field Strength, and Nonthermal Factors on the Inactivation of Escherichia coli O157:H7 During the Ohmic Heating Processing of Pomelo Juice	2
Effects of Sodium Chloride, Sodium Lactate, and Sodium Diacetate on the Growth Probabilities of Salmonella Spp. and Staphylococcus Aureus	2
Recent advances onDNAand omics‐based technology in Food testing and authentication: A review	2
Ultrasound assisted slightly acidic electrolyzed water treatment on the protein structure stability of vacuum‐packaged sea bass (Lateolabrax japonicas) during refrigerated storage	2
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Repetitive extragenic palindromic and enterobacterial repetitive intergenic consensus sequence‐based typing of Shiga toxin‐producing Escherichia coli from bovine samples	2
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1‐MCP and pulsed controlled atmosphere affect internal storage disorders and desired quality of watercored “Fuji” apples	2
Fate of Listeria monocytogenes Serotypes on Frozen Mixed Vegetables During Consumer‐Simulated Thawing and Storage	2
Effect of germicidal short wavelength ultraviolet light on the polyphenols, vitamins, and microbial inactivation in a highly opaque apple juice	2
Development of a time‐resolved fluorescent immunochromatographic test for simultaneous detection of norfloxacin and sulfamethazine in pork samples through green pretreatment	2
Application of portable near‐infrared spectroscopy technology for grade identification of Panax notoginseng slices	2
The effect of lime oil emulsion on seed germination, antimicrobial and antioxidant properties of hydroponic baby green oak lettuce for the assurance of safety from farm to fork	2
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Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf	2
Acquisition of cephalosporin resistance genes blaCTX‐M‐55, blaCTX‐M‐65, and blaCMY‐2	2
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Evaluation of peroxyacetic acid, liquid buffered vinegar, and cultured dextrose fermentate as potential antimicrobial interventions for raw chicken livers	2
Use of ComBase data to develop an artificial neural network model for nonthermal inactivation of Campylobacter jejuni in milk and beef and evaluation of model performance	2
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Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system	2
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Ultrasound‐assisted chlorogenic acid‐grafted chitosan soaking of sea bass (Lateolabrax japonicus) fillets to reduce protein oxidation and maintain gel properties	2
Prevalence of environmental microplastics in Taiwan and its impact on the seafood safety: An integrative review	2
Inactivation effect and action mode of ohmic heating on Staphylococcus aureus in phosphate‐buffered saline	2
Reduction of Salmonella enterica in Turkey breast slices kept under aerobic and vacuum conditions by application of lactic acid, a bacteriophage, and ultrasound	2
Rapid detection of Geobacillus and Anoxybacillus species by quantitative qPCR (qPCR) in commercial dairy products	2
Sheep and goats are reservoirs of colistin resistant Escherichia coli that co‐resist critically important antimicrobials: First study from Jordan	2
Antimicrobial activity and mechanism of oregano essential oil against Shewanella putrefaciens	2
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Challenges with food safety adoption: A review	2
Application of Antioxidant‐ and Antimicrobial‐Rich Extracts From Hass Avocado Pulp in the Development of Chitosan/Gelatin‐Based Active Packaging Films for Raw Meat Preservation	2
Metagenomic reveals succession in the bacterial community and predicts changes in raw milk during refrigeration	2
The performance changes and migration behavior of PLA/nano‐silver composite film by high‐pressure treatment in food simulation solution	2
Impact of gas ultrafine bubbles on the efficacy of commonly used antimicrobials for apple washing	2
Antimicrobial activity and mechanism of limonene against Staphylococcus aureus	2
Development and characterization of cellulose‐based smart films extracted from coconut waste	2
Adhesion to and survival of foodborne pathogens in produce and strategies for their biocontrol	2
Contribution of MALDI‐TOF‐MS‐based principal component analysis for distinguishing foodborne pathogens	2

Persistence and recovery of SARS‐CoV‐2 from abiotic and biotic surfaces found in meat processing plants	2
Comparative studies of microbial and heavy metal safety assessment of the herbs cultivated in hydroponically and regular soil system	1
Analyzing Evolution and Key Themes in Food Policy: A Latent Dirichlet Allocation (LDA) Approach	1
First report on the molecular characterization and the occurrence of extended‐spectrum β‐lactamase producing Enterobacteriaceae in unpasteurized bovine's buttermilk	1
Epiphytic, Attached, and Internal Escherichia coliO157:H7 Subpopulations Associating With Romaine Lettuce Are Strain‐Dependent and Affected by Relative Humidity and Pre‐ a	1
Use of Ozone to Reduce the Proportion of Mesophilic and Psychrotrophic Bacteria Among Aquatic Organisms: A Systematic Review and Meta‐Analysis	1
Issue Information	1
A rapid lateral flow assay using immunomagnetic nanoparticles for detecting mango allergen residues in processed foods	1
TV cooking shows—Consumer entertainment or education?	1
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Mycoflora, aflatoxins, and antimicrobial properties of some Ghanaian local spices and herbs	1
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Issue Information	1
Effects of modified starch and homogeneous process on quality and volatile compounds of squid ink sauces	1
Near‐Infrared Spectroscopy‐Based Chilled Fresh Lamb Quality Detection Using Machine Learning Algorithms	1
Antimicrobial resistance, virulence genes, and biofilm formation in Staphylococcus aureus strains isolated from meat and meat products	1
Combined antibacterial effect of Origanum essential oils and antibiotics against multiresistant foodborne Salmonella isolated from poultry and shellfish in Morocco	1
Nanotechnology‐based approaches for mycotoxin detection in food and feed	1
Use of a phage cocktail to reduce the numbers of seven Escherichia coli strains belonging to different STEC serogroups applied to fresh produce and seeds	1
Bactericidal efficacy and mechanism of alkaline electrolyzed water co‐action with acidic electrolyzed water on Pseudomonas aeruginosa biofilm	1
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Antimicrobial efficacy of select medicinal plant extracts from Bangladesh against food‐borne bacterial pathogens	1
Migration analysis and health impact assessment of phthalates in takeaway food packaging materials	1
Phagomagnetic separation in combination with real‐time PCR assay for detection of Salmonella Enteritidis and Typhimurium in dairy products	1
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Influence of biosafety protocols adopted for the prevention of SARS‐CoV‐2 in slaughterhouses and a positive effect on the reduction of Staphylococcus aureus presence in be	1
Issue Information	1
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In vitro biosafety and bioactivity assessment of the goat milk protein derived hydrolysates peptides	1
Activated carbon@silver nanoparticles conjugates as SERS substrate for capturing malathion analyte molecules for SERS detection	1
Ochratoxin A and zearalenone in poultry feed samples from South China	1
Microbiota of black tea at different manufacturing stages	1
Food safety considerations in the production of traditional fermented products: Japanese rice koji and miso	1
Impact of nanoscale coating of stainless steel on Salmonella Enteritidis and Escherichia coli	1
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Antifungal action of quaternary ammonium compounds against environmental molds isolated from food industries	1
Possible explanation for limited reduction of pathogens on radish microgreens after spray application of chlorinated water during growth with disperse contamination spread of abiotic surrogate on leav	1
Cutting‐Edge Insect Processing: Unlocking the Potential for Bacterial Reduction in Black Soldier Fly (Hermetia illucens) Protein	1
Recovery and Survival of Aerosolized Escherichia coli and Enterococcus faecium on Food‐Grade Rubber, HDPE Plastic, Stainless Steel, and Waxed Cardboard	1
Comparing the effectiveness of Cinnamomum zeylanicum essential oil and two common household sanitizers to reduce lettuce microbiota and prevent Salmonella enterica recontamination	1
Protective effects of oral administration of mixed probiotic spores of Bacillus subtilis and Bacillus coagulans on gut microbiota changes and intestinal and liver d	1
Artificial Ripening of Mangoes Marketed in Pakistan: Impact on Physicochemical Properties and Occurrence of Potentially Toxic Elements	1