Journal of Food Safety

Article	Citations
Microbial diversity and prediction function profiling of microbial communities in rose jam	94
Effect of food environment on the ability of microorganisms to form biofilms	35
Issue Information	30
Cutting‐Edge Insect Processing: Unlocking the Potential for Bacterial Reduction in Black Soldier Fly (Hermetia illucens) Protein	28
Probiotic Potential, Safety Aspects, and Application of Pediococcus pentosaceusP107 in Food Matrix	20
Proteomic Analysis Reveal Differential Protein Expressions of Bacillus cereus Spore Under Electrolyzed Water Treatment	20
Application of Conservation Strategies for Bacteriophages Used in the Biocontrol of Pathogenic Microorganisms in Food	19
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Effects of nanocomposite packaging on postharvest quality of mushrooms (Stropharia rugosoannulata) from the perspective of water migration and microstructure changes	12
Issue Information	12
Impact of nanoscale coating of stainless steel on Salmonella Enteritidis and Escherichia coli	12
Contamination of beef and beef products by Listeria spp. and molecular characterization of L. monocytogenes in Mpumalanga, South Africa	11
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Bacteriophages for detection and control of foodborne bacterial pathogens—The case of Bacillus cereus and their phages	11
Issue Information	10
Release kinetics of fungicidal antimicrobials into packaged foods	10
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Determination of mycotoxins in nuts, cereals, legumes, and coffee beans and effectiveness of a selenium‐based decontamination treatment	10
Freeze–thaw enhanced stability and mechanical strength of polysaccharide‐based sodium alginate/hyaluronic acid films	9
Effect of rpoS on the survival and gene expression of Salmonella Enteritidis in low water activity foods	9
Issue Information	9
Fruits and vegetables are the major source of food safety issues need to overcome at household level (traditional vs. green technologies): A comparative review	9

Incorporation of Bifidobacterium breve in sodium caseinate‐edible film: Physicochemical properties, viability, and antibacterial activity	9
Unraveling the physicochemical and toxicological properties of food product isolated E341/E171	8
Evaluation of the impact of hydrogen‐rich water on the deaccumulation of heavy metals in butter	8
Antimicrobial Efficacy of Peroxyacetic Acid Spray for Beef Carcasses and Cuts at Beef Processing Plants	8
Assessment of probiotic intervention for control of biofilm former Escherichia coli isolates of animal‐origin foods	8
Issue Information	8
Design of a Portable Electronic Nose for Identification of Minced Chicken Meat Adulterated With Soybean Protein Isolate	8
Emerging innovative pre‐ and post‐harvest management practices to mitigate patulin‐linked food safety risks in apple and its products	7
Issue Information	7
Fast and simultaneous detection of wheat kernel adulteration using hyperspectral imaging technology and deep convolutional neural network	7
Development of a portable electronic nose for in‐situ detection of submerged fermentation of Tremella aurantialba	6
TV cooking shows—Consumer entertainment or education?	6
Covalent immobilization of Saccharomyces cerevisiae and Candida albicans cell walls for aflatoxin M1 bio‐detoxification	6
Gamma radiation treatment of postharvest produce for Salmonella enterica reduction on baby carrot and grape tomato	6
Antifungal action of quaternary ammonium compounds against environmental molds isolated from food industries	6
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Development of multilayer films based on PLA/PBAT and sodium alginate for active packaging	6
Optimization of minimal thermal treatment conditions for sour cherry (Prunus cerasus L.) juice using ultrasound‐ohmic combination treatment	6
Effect of phenolic compounds and cold shock on survival and virulence of Escherichia coli pathotypes	5
The efficacy of preharvest application of electrolyzed water and chemical sanitizers against foodborne pathogen surrogates on leafy green vegetables	5
A pilot‐scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low‐moisture foods	5
Issue Information	5
Evaluation of low‐energy x‐rays as an alternative to chlorine washing to control internalized foodborne pathogens in lettuce	5
Antimicrobial Activity of Thyme, Olive Oil, and Their Nanoemulsions Against Cronobacter Sakazakii: In Vivo Application as Natural Food Preservatives in Tallaga Cheese	5
Mixed Salmonella cultures reveal competitive advantages between strains during pre‐enrichment and selective enrichment	5
Controlled release and improved stability of vitaminD3within nanoliposomes stabilized by palmitic acid	5
A rapid lateral flow assay using immunomagnetic nanoparticles for detecting mango allergen residues in processed foods	5
Persistence and recovery of SARS‐CoV‐2 from abiotic and biotic surfaces found in meat processing plants	5
Quality Detection of Fresh‐Cut Pineapples During Cold Storage Based on Diffuse Reflectance and Fluorescence Hyperspectral Imaging Technique	5
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	5
Corrigendum to “A pilot‐scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low‐moisture foods”	5
Migration analysis and health impact assessment of phthalates in takeaway food packaging materials	5
Application of resveratrol butyric acid derivatives in the processing, physicochemical characterization, and the shelf‐life extension of Chinese sausages low in sodium nitrite	5
Multitoxin immunoaffinity analysis of aflatoxins and ochratoxin A in spices	4
The antibacterial, antioxidant, and insecticidal activities of essential oils from Thymus vulgaris L., Salvia officinalis L., and Ocimum basilicum L.	4
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Catalytic Infrared Promoted the Decontamination of Intense Pulsed Light on Green Sichuan Pepper (Zanthoxylum schinifolium)	4
Natural preservatives for hams: Essential oil mixtures and major compounds' efficacy against Clostridium sporogenes	4
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Rapid detection of florfenicol antibiotic residues in chicken meat using surface‐enhanced Raman spectroscopy	4
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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	4
Deep ultraviolet fluorescence sensing with multispectral imaging to detect and monitor food‐borne pathogens on the leafy green phyllosphere	4
Phytochemicals as Natural Antimicrobials: A Promising Strategy for Food Safety and Foodborne Pathogens Control	4
Antimicrobial efficacy of select medicinal plant extracts from Bangladesh against food‐borne bacterial pathogens	4
Issue Information	3
A systematic review on recent trends and perspectives of biosensors in food industries	3
Antimicrobial effect of chitosan and extracellular metabolites of Pediococcus pentosaceus CM175 against Salmonella Typhimurium and Escherichia coli O157:H7	3
Applications of light emitting diodes and their mechanism for food preservation	3

Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines	3
Study on microbial community and physicochemical properties of braised chicken during processing and storage microbial community of braised chicken	3
Polyclonal hen egg yolk antibodies could confer passive protection against Salmonella serotypes in broiler chicks	3
Inactivation effect and action mode of ohmic heating on Staphylococcus aureus in phosphate‐buffered saline	3
Application of peracetic acid by spray or immersion in chicken carcasses to reduce cross‐contamination in the slaughter process	3
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	3
Fluorescence immunoassay based on phage mimotope for nontoxic detection of Zearalenone in maize	3
Phenotypic and genotypic characterization of salmonella Enteritidis isolated from two consecutive Food‐Poisoning outbreaks in Sichuan, China	3
Effect of processing on selected pesticide residues in cottonseed (Gossypium spp.)	3
Inhibition of individual and combination of cell free supernatants of phenyllactic acid, pediocin‐ and nisin‐producing lactic acid bacteria against food pathogens and bread spoilage molds	3
Rapid detection of Geobacillus and Anoxybacillus species by quantitative qPCR (qPCR) in commercial dairy products	3
Rapid counting of coliforms and Escherichia coli by deep learning‐based classifier	3
Dynamic model to describe kinetic behavior of Listeria monocytogenes in smoked salmon	3
Development of a species‐specific monoclonal antibody for rapid detection and identification of foodborne pathogen Vibrio vulnificus	3
Near‐Infrared Spectroscopy‐Based Chilled Fresh Lamb Quality Detection Using Machine Learning Algorithms	2
Glycerol‐plasticized chitosan film for the preservation of orange	2
1‐MCP and pulsed controlled atmosphere affect internal storage disorders and desired quality of watercored “Fuji” apples	2
Effect of germicidal short wavelength ultraviolet light on the polyphenols, vitamins, and microbial inactivation in a highly opaque apple juice	2
Long chain unsaturated fatty acids alter growth and reduce biofilm formation of Cronobacter sakazakii	2
Application of portable near‐infrared spectroscopy technology for grade identification of Panax notoginseng slices	2
Molecular characterization of virulence and resistance genes in Salmonella strains isolated from chickens sold at the informal chicken market in Gauteng Province, South Africa	2
Bactericidal efficacy and mechanism of alkaline electrolyzed water co‐action with acidic electrolyzed water on Pseudomonas aeruginosa biofilm	2
Effect of sub‐lethal treatment of carvacrol and thymol on virulence potential and resistance to several bactericidal treatments of Staphylococcus aureus	2
Food safety knowledge, hygiene practices, and eating attitudes of academics and university students during the coronavirus (COVID‐19) pandemic in Turkey	2
Knowledge about foodborne pathogens and PCR‐based microbial detection methods among Brazilian students and professionals: A survey	2
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Issue Information	2
A review of epidemic investigation on cold‐chain food‐mediatedSARS‐CoV‐2 transmission and food safety consideration duringCOVID‐19 pandemic	2
A new strategy to design novel modified atmosphere packaging formulation maintains the qualities of postharvest strawberries (Fragaria ananassa) during low‐temperature storage	2
Chemical Characterization, Cell‐Based Safety, and Antioxidant Assessments of Lactobacillus helveticus Postbiotics and Their Potential Antibacterial Effects and Mode of Action Against	2
Alkaline lysis‐loop mediated isothermal amplification assay for rapid and on‐site authentication of buffalo (Bubalus bubalis) meat	2
Sheep and goats are reservoirs of colistin resistant Escherichia coli that co‐resist critically important antimicrobials: First study from Jordan	2
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Mathematical modeling of Bacillus cereus in Saengsik, a powdered ready‐to‐eat food and its application in quantitative microbial risk assessment	2
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Characterization of Commiphora wightii based bioactive edible film and its efficacy for improving the storage quality of meat products	2
New hybrid data mining model for prediction of Salmonella presence in agricultural waters based on ensemble feature selection and machine learning algorithms	2
Contribution of MALDI‐TOF‐MS‐based principal component analysis for distinguishing foodborne pathogens	2
Issue Information	2
Antimicrobial activities of flavedo peel extract and its feasibility in the development of bio‐based pectin coating film for fruit preservation	2
Encapsulation of SE‐P47 phage specific to SalmonellaEnteritidis and evaluation of its stability	2
Low‐Temperature Domestic Deep‐Frying of Soybean‐Cake Tempe in Vegetable Cooking Oils: How Many Times Are Stable to Use?	2
Protective effects of oral administration of mixed probiotic spores of Bacillus subtilis and Bacillus coagulans on gut microbiota changes and intestinal and liver d	2
Study on the current status of exposure to pathogenic microorganisms and consumers' interest in milk tea	2
Prevalence and molecular characterization of multidrug‐resistant Escherichia coliO157: H7 from dairy milk in the Peshawar region of Pakistan	2
Food companies' perception of Japanese Food Safety Certification recognized by the Global Food Safety Initiative: Current state of program diffusion and future issues	2
Impact of gas ultrafine bubbles on the efficacy of commonly used antimicrobials for apple washing	2
First report on the molecular characterization and the occurrence of extended‐spectrum β‐lactamase producing Enterobacteriaceae in unpasteurized bovine's buttermilk	2
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
Reduction of Salmonella enterica in Turkey breast slices kept under aerobic and vacuum conditions by application of lactic acid, a bacteriophage, and ultrasound	2
Ultrasound‐assisted chlorogenic acid‐grafted chitosan soaking of sea bass (Lateolabrax japonicus) fillets to reduce protein oxidation and maintain gel properties	2
Food safety considerations in the production of traditional fermented products: Japanese rice koji and miso	2
Effects of blue LED irradiation on the quality characteristics of Mukeunji, a long‐term fermented kimchi, during refrigerated storage	2
Implementation of food safety management systems that comply with ISO 22000:2018 and HACCP: A case study of a postpartum diet enterprise in Taiwan	2
The antimicrobial effect of Melissa officinalis L. essential oil to Shewanella putrefaciens: Insights based on the cell membrane and biofilm	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	1
Enhanced antimicrobial activity against Alicyclobacillus acidoterrestris in apple juice by genome shuffling of Lactobacillus acidophilusNX2‐6	1
The stress response of Listeria monocytogenes inoculated on fresh apples exposed to gaseous chlorine dioxide	1
Repetitive extragenic palindromic and enterobacterial repetitive intergenic consensus sequence‐based typing of Shiga toxin‐producing Escherichia coli from bovine samples	1
Prevalence of environmental microplastics in Taiwan and its impact on the seafood safety: An integrative review	1
Issue Information	1
Crustaceans (shrimp, crab, and lobster): A comprehensive review of their potential health hazards and detection methods to assure their biosafety	1
Contribution of chitosan–caffeic acid graft against Staphylococcus aureus on oxidative stress and cell membrane	1
Eco‐Friendly Membrane Technology: Unlocking Antibacterial Potential of Biowaste Materials Against Foodborne Pathogens	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
Effect of inoculation (pre‐ vs. post‐grinding) of black pepper on decimal reduction time of Salmonella spp. and Enterococcus faeciumNRRL B‐2354	1
Development of a chemiluminescence detection technique for malachite green	1
Development and characterization of cellulose‐based smart films extracted from coconut waste	1
School foodservice directors' national training practices	1
Characterization of Shiga toxin‐producing Escherichia coli bacteriophages isolated from agricultural environments and examination of their prevalence with bacterial hosts	1
Validation of a simulated commercial traditional crust pepperoni pizza baking process and thermal inactivation parameters of a 3‐serovar Salmonella inoculum in pizza dough	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
Processing and preservation of apple juice by pulsed electric fields combined with cinnamon essential oils: Exploring the effect of synergism	1
Microbiota of black tea at different manufacturing stages	1
Issue Information	1
Ginger Essential Oil Exerts Antibacterial Activity Against Shewanella putrefaciens by Disrupting Cell Structure and Resisting Biofilm	1
Preparation and characterization of chitosan/halloysite nanotubes composite film with ethylene scavenging and gas resistance for active food packaging	1
Metagenomic reveals succession in the bacterial community and predicts changes in raw milk during refrigeration	1
Colorimetric indicator films developed by incorporating anthocyanins into chitosan‐based matrices	1
Development and characterization of antibacterial packaging film based on poly (vinyl alcohol)/agarose enriched with cinnamon oil	1

Nanotechnology‐based approaches for mycotoxin detection in food and feed	1
Ultrasound assisted slightly acidic electrolyzed water treatment on the protein structure stability of vacuum‐packaged sea bass (Lateolabrax japonicas) during refrigerated storage	1
Combined antibacterial effect of Origanum essential oils and antibiotics against multiresistant foodborne Salmonella isolated from poultry and shellfish in Morocco	1
Effects of high hydrostatic pressure on inactivation, morphological damage, and enzyme activity of Escherichia coli O157:H7	1
Combined effects of pectin–plant essential oil coating with vacuum packaging on the quality of large yellow croaker (Pseudosciaena crocea) during iced storage	1
Controlling Campylobacter jejuni in vitro and in chicken using combinations of citrus‐based and trisodium phosphate formulations	1
Application of hyperspectral imaging and chemometrics for determining quality and maturity of loquats	1
Use of Ozone to Reduce the Proportion of Mesophilic and Psychrotrophic Bacteria Among Aquatic Organisms: A Systematic Review and Meta‐Analysis	1
Enhanced antimicrobial effectiveness of synergistic mixtures of rambutan peel extract and cinnamon essential oil on food spoilage bacteria and bio‐based food packaging	1
Contamination of herbs and spices: A 23‐year EU RASFF notifications analysis	1
Prevalence and antimicrobial resistance of foodborne pathogens in value‐added commodities procured from farmers' markets in Central Virginia	1
Stability of severe acute respiratory syndrome coronavirus 2 in dairy products	1
Anti‐shigellosis activity of the aqueous extract of garlic, clove and fenugreek	1