Journal of Food Safety

Papers
(The TQCC of Journal of Food Safety is 3. 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 2021-04-01 to 2025-04-01.)
ArticleCitations
Microbial diversity and prediction function profiling of microbial communities in rose jam94
Effect of food environment on the ability of microorganisms to form biofilms35
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Cutting‐Edge Insect Processing: Unlocking the Potential for Bacterial Reduction in Black Soldier Fly (Hermetia illucens) Protein28
Probiotic Potential, Safety Aspects, and Application of Pediococcus pentosaceusP107 in Food Matrix20
Proteomic Analysis Reveal Differential Protein Expressions of Bacillus cereus Spore Under Electrolyzed Water Treatment20
Application of Conservation Strategies for Bacteriophages Used in the Biocontrol of Pathogenic Microorganisms in Food19
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Effects of nanocomposite packaging on postharvest quality of mushrooms (Stropharia rugosoannulata) from the perspective of water migration and microstructure changes12
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Impact of nanoscale coating of stainless steel on Salmonella Enteritidis and Escherichia coli12
Contamination of beef and beef products by Listeria spp. and molecular characterization of L. monocytogenes in Mpumalanga, South Africa11
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Bacteriophages for detection and control of foodborne bacterial pathogens—The case of Bacillus cereus and their phages11
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Release kinetics of fungicidal antimicrobials into packaged foods10
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Determination of mycotoxins in nuts, cereals, legumes, and coffee beans and effectiveness of a selenium‐based decontamination treatment10
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Fruits and vegetables are the major source of food safety issues need to overcome at household level (traditional vs. green technologies): A comparative review9
Incorporation of Bifidobacterium breve in sodium caseinate‐edible film: Physicochemical properties, viability, and antibacterial activity9
Freeze–thaw enhanced stability and mechanical strength of polysaccharide‐based sodium alginate/hyaluronic acid films9
Effect of rpoS on the survival and gene expression of Salmonella Enteritidis in low water activity foods9
Antimicrobial Efficacy of Peroxyacetic Acid Spray for Beef Carcasses and Cuts at Beef Processing Plants8
Assessment of probiotic intervention for control of biofilm former Escherichia coli isolates of animal‐origin foods8
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Design of a Portable Electronic Nose for Identification of Minced Chicken Meat Adulterated With Soybean Protein Isolate8
Unraveling the physicochemical and toxicological properties of food product isolated E341/E1718
Evaluation of the impact of hydrogen‐rich water on the deaccumulation of heavy metals in butter8
Emerging innovative pre‐ and post‐harvest management practices to mitigate patulin‐linked food safety risks in apple and its products7
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Fast and simultaneous detection of wheat kernel adulteration using hyperspectral imaging technology and deep convolutional neural network7
Development of a portable electronic nose for in‐situ detection of submerged fermentation of Tremella aurantialba6
TV cooking shows—Consumer entertainment or education?6
Covalent immobilization of Saccharomyces cerevisiae and Candida albicans cell walls for aflatoxin M1 bio‐detoxification6
Gamma radiation treatment of postharvest produce for Salmonella enterica reduction on baby carrot and grape tomato6
Antifungal action of quaternary ammonium compounds against environmental molds isolated from food industries6
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Development of multilayer films based on PLA/PBAT and sodium alginate for active packaging6
Optimization of minimal thermal treatment conditions for sour cherry (Prunus cerasus L.) juice using ultrasound‐ohmic combination treatment6
A pilot‐scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low‐moisture foods5
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Evaluation of low‐energy x‐rays as an alternative to chlorine washing to control internalized foodborne pathogens in lettuce5
Antimicrobial Activity of Thyme, Olive Oil, and Their Nanoemulsions Against Cronobacter Sakazakii: In Vivo Application as Natural Food Preservatives in Tallaga Cheese5
Mixed Salmonella cultures reveal competitive advantages between strains during pre‐enrichment and selective enrichment5
Controlled release and improved stability of vitaminD3within nanoliposomes stabilized by palmitic acid5
A rapid lateral flow assay using immunomagnetic nanoparticles for detecting mango allergen residues in processed foods5
Persistence and recovery of SARS‐CoV‐2 from abiotic and biotic surfaces found in meat processing plants5
Quality Detection of Fresh‐Cut Pineapples During Cold Storage Based on Diffuse Reflectance and Fluorescence Hyperspectral Imaging Technique5
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 leav5
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 materials5
Application of resveratrol butyric acid derivatives in the processing, physicochemical characterization, and the shelf‐life extension of Chinese sausages low in sodium nitrite5
Effect of phenolic compounds and cold shock on survival and virulence of Escherichia coli pathotypes5
The efficacy of preharvest application of electrolyzed water and chemical sanitizers against foodborne pathogen surrogates on leafy green vegetables5
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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 sporogenes4
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Rapid detection of florfenicol antibiotic residues in chicken meat using surface‐enhanced Raman spectroscopy4
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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 phyllosphere4
Phytochemicals as Natural Antimicrobials: A Promising Strategy for Food Safety and Foodborne Pathogens Control4
Antimicrobial efficacy of select medicinal plant extracts from Bangladesh against food‐borne bacterial pathogens4
Multitoxin immunoaffinity analysis of aflatoxins and ochratoxin A in spices4
The antibacterial, antioxidant, and insecticidal activities of essential oils from Thymus vulgaris L., Salvia officinalis L., and Ocimum basilicum L.4
A systematic review on recent trends and perspectives of biosensors in food industries3
Antimicrobial effect of chitosan and extracellular metabolites of Pediococcus pentosaceus CM175 against Salmonella Typhimurium and Escherichia coli O157:H73
Applications of light emitting diodes and their mechanism for food preservation3
Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines3
Polyclonal hen egg yolk antibodies could confer passive protection against Salmonella serotypes in broiler chicks3
Inactivation effect and action mode of ohmic heating on Staphylococcus aureus in phosphate‐buffered saline3
Application of peracetic acid by spray or immersion in chicken carcasses to reduce cross‐contamination in the slaughter process3
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 fork3
Fluorescence immunoassay based on phage mimotope for nontoxic detection of Zearalenone in maize3
Phenotypic and genotypic characterization of salmonella Enteritidis isolated from two consecutive Food‐Poisoning outbreaks in Sichuan, China3
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 molds3
Rapid detection of Geobacillus and Anoxybacillus species by quantitative qPCR (qPCR) in commercial dairy products3
Rapid counting of coliforms and Escherichia coli by deep learning‐based classifier3
Dynamic model to describe kinetic behavior of Listeria monocytogenes in smoked salmon3
Development of a species‐specific monoclonal antibody for rapid detection and identification of foodborne pathogen Vibrio vulnificus3
Study on microbial community and physicochemical properties of braised chicken during processing and storage microbial community of braised chicken3
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