Journal of Food Safety

Papers
(The TQCC of Journal of Food Safety is 4. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-06-01 to 2025-06-01.)
ArticleCitations
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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 Technique27
Evaluation of the impact of hydrogen‐rich water on the deaccumulation of heavy metals in butter24
Covalent immobilization of Saccharomyces cerevisiae and Candida albicans cell walls for aflatoxin M1 bio‐detoxification22
Application of Conservation Strategies for Bacteriophages Used in the Biocontrol of Pathogenic Microorganisms in Food21
Emerging innovative pre‐ and post‐harvest management practices to mitigate patulin‐linked food safety risks in apple and its products19
Dynamic model to describe kinetic behavior of Listeria monocytogenes in smoked salmon15
Contamination of beef and beef products by Listeria spp. and molecular characterization of L. monocytogenes in Mpumalanga, South Africa15
Antimicrobial activities of flavedo peel extract and its feasibility in the development of bio‐based pectin coating film for fruit preservation13
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 chicks13
Fluorescence immunoassay based on phage mimotope for nontoxic detection of Zearalenone in maize12
Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines12
Prevalence and molecular characterization of multidrug‐resistant Escherichia coliO157: H7 from dairy milk in the Peshawar region of Pakistan12
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Low‐Temperature Domestic Deep‐Frying of Soybean‐Cake Tempe in Vegetable Cooking Oils: How Many Times Are Stable to Use?11
Applications of light emitting diodes and their mechanism for food preservation11
A new strategy to design novel modified atmosphere packaging formulation maintains the qualities of postharvest strawberries (Fragaria ananassa) during low‐temperature storage11
Development of a chemiluminescence detection technique for malachite green10
Food safety knowledge, hygiene practices, and eating attitudes of academics and university students during the coronavirus (COVID‐19) pandemic in Turkey10
Mathematical modeling of Bacillus cereus in Saengsik, a powdered ready‐to‐eat food and its application in quantitative microbial risk assessment10
Encapsulation of SE‐P47 phage specific to SalmonellaEnteritidis and evaluation of its stability10
Prevalence and antimicrobial resistance of foodborne pathogens in value‐added commodities procured from farmers' markets in Central Virginia10
Using loop‐mediated isothermal amplification combined with gold nanoparticles for optically rapid detection of shrimp Vibrio parahaemolyticus9
Contamination of herbs and spices: A 23‐year EU RASFF notifications analysis9
Characterization of Shiga toxin‐producing Escherichia coli bacteriophages isolated from agricultural environments and examination of their prevalence with bacterial hosts9
Combined effects of pectin–plant essential oil coating with vacuum packaging on the quality of large yellow croaker (Pseudosciaena crocea) during iced storage9
Inactivation of viruses related to foodborne infections using cold plasma technology9
Colorimetric indicator films developed by incorporating anthocyanins into chitosan‐based matrices9
Knowledge about foodborne pathogens and PCR‐based microbial detection methods among Brazilian students and professionals: A survey9
Impact of food residue on recovery of Listeria monocytogenes and Salmonella Typhimurium from stainless steel surface8
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Combination of aerosolized acetic acid and chlorine dioxide‐releasing film to inactivate Salmonella enterica and its effect on quality of tomatoes and Romaine lettuce8
Enhancing microbial control in poultry processing: A comprehensive study on carcass washing systems8
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 foods8
Pulsed Light Decontamination of Red Chilies (Capsicum annuum var. longum)8
Chemical composition and antibacterial activity of ethyl acetate extract of Astragalus membranaceus aerial parts7
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 action7
Quantum dots‐based fluorescence immunoassay for detection of tiamulin in pork7
Effects of Combined Cold Plasma and Organic Acid‐Based Sanitizer Treatments Against Salmonella enterica on Tomato Surfaces7
Gaseous chlorine dioxide inactivation of microbial contamination on whole black peppercorns7
Climate change and food safety: Temperature impact on the attachment of Escherichia coli pathogroups on cress leaf6
The antimicrobial effect of eugenol against Campylobacter jejuni on experimental raw chicken breast meat model6
Effect of food environment on the ability of microorganisms to form biofilms6
Chemical Characterization, Cell‐Based Safety, and Antioxidant Assessments of Lactobacillus helveticus Postbiotics and Their Potential Antibacterial Effects and Mode of Action Against6
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Development of multilayer films based on PLA/PBAT and sodium alginate for active packaging6
Glycerol‐plasticized chitosan film for the preservation of orange6
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Impact of gas ultrafine bubbles on the potency of chlorine solutions against Listeria monocytogenes biofilms6
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Deep ultraviolet fluorescence sensing with multispectral imaging to detect and monitor food‐borne pathogens on the leafy green phyllosphere6
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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 5
A systematic review on recent trends and perspectives of biosensors in food industries5
Effect of inoculation (pre‐ vs. post‐grinding) of black pepper on decimal reduction time of Salmonella spp. and Enterococcus faeciumNRRL B‐23545
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Effects of high hydrostatic pressure on inactivation, morphological damage, and enzyme activity of Escherichia coli O157:H75
Efficacy of organic acids, lactic and formic acid, and peracetic acid in decontaminating process water and carcasses in chicken slaughter5
Bacteriocin production by Lactococcus lactis LL‐HSTU‐FPP strain isolated from fermented rice and evaluation of the biopreservation potentiality of bacteriocin on shrimp5
Study on microbial community and physicochemical properties of braised chicken during processing and storage microbial community of braised chicken5
Contribution of chitosan–caffeic acid graft against Staphylococcus aureus on oxidative stress and cell membrane5
Long chain unsaturated fatty acids alter growth and reduce biofilm formation of Cronobacter sakazakii5
Review of Recent Advances in Aptasensor for the Detection of Pathogenic Escherichia coli O157: H75
Effect of gas ultrafine bubbles on the potency of antimicrobials against Escherichia coliO157:H7 biofilms on various food processing surfaces5
Evaluation of antimicrobial activity and mechanism of Mentha longifolia L. essential oil5
Enhanced antimicrobial activity against Alicyclobacillus acidoterrestris in apple juice by genome shuffling of Lactobacillus acidophilusNX2‐65
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 vulnificus5
Anti‐shigellosis activity of the aqueous extract of garlic, clove and fenugreek5
The stress response of Listeria monocytogenes inoculated on fresh apples exposed to gaseous chlorine dioxide5
Effect of different voltages of dielectric barrier discharge cold plasma sterilization on the quality of rainbow trout (Oncorhynchus mykiss) during cryopreservation5
Preparation and characterization of chitosan/halloysite nanotubes composite film with ethylene scavenging and gas resistance for active food packaging5
Synergistic effect of cinnamaldehyde and eugenol on the inhibition of Bacillus velezensis and the shelf life on quinoa fresh noodles4
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Effect of encapsulation and natural polyphenolic compounds on bacteriophage stability and activity on Escherichia coli in Lactuca sativa L. var. longifolia4
Virulence Genes Prevalence and Enterobacterial Repetitive Intergenic Consensus‐PCR Profiles of Goose‐Derived Campylobacter jejuni Isolates4
Outcomes of 1‐MCP combined with aerosolization of ε‐polylysine antimicrobials on storage quality of flat peach4
Effects of 405 nm light‐emitting diode treatment on microbial community on fresh‐cut pakchoi and antimicrobial action against Pseudomonas reinekei and Pseudomonas palleronian4
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Susceptibility of Salmonella enterica Typhimurium dry surface biofilms to disinfection4
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Detection of quinocetone in animal feed by quantum dots‐based indirect competitive fluorescent immunosorbent assay4
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