Journal of Food Safety

Papers
(The TQCC of Journal of Food Safety is 5. 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 2022-05-01 to 2026-05-01.)
ArticleCitations
Issue Information59
Functional Properties of Postbiotics Derived From Liquorilactobacillus hordei SK ‐6 for Bio‐Decontamination in Ready‐To‐Ea58
Covalent immobilization of Saccharomyces cerevisiae and Candida albicans cell walls for aflatoxin M1 bio‐detoxification29
Issue Information26
Corrigendum to “A pilot‐scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low‐moisture foods”21
Quality Detection of Fresh‐Cut Pineapples During Cold Storage Based on Diffuse Reflectance and Fluorescence Hyperspectral Imaging Technique20
Evaluation of the impact of hydrogen‐rich water on the deaccumulation of heavy metals in butter18
Application of Conservation Strategies for Bacteriophages Used in the Biocontrol of Pathogenic Microorganisms in Food16
Emerging innovative pre‐ and post‐harvest management practices to mitigate patulin‐linked food safety risks in apple and its products15
Contamination of beef and beef products by Listeria spp. and molecular characterization of L. monocytogenes in Mpumalanga, South Africa15
Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines12
Applications of light emitting diodes and their mechanism for food preservation12
Issue Information12
Antimicrobial activities of flavedo peel extract and its feasibility in the development of bio‐based pectin coating film for fruit preservation12
Polyclonal hen egg yolk antibodies could confer passive protection against Salmonella serotypes in broiler chicks11
Catalytic Infrared Promoted the Decontamination of Intense Pulsed Light on Green Sichuan Pepper (Zanthoxylum schinifolium)11
A new strategy to design novel modified atmosphere packaging formulation maintains the qualities of postharvest strawberries (Fragaria ananassa) during low‐temperature storage11
Low‐Temperature Domestic Deep‐Frying of Soybean‐Cake Tempe in Vegetable Cooking Oils: How Many Times Are Stable to Use?11
Data‐Driven Insights Into Seafood Hazard Analysis Critical Control Points Training Effectiveness: A Dual‐Cohort Contingency Analysis and Predictive M11
Mathematical modeling of Bacillus cereus in Saengsik, a powdered ready‐to‐eat food and its application in quantitative microbial risk assessment11
Knowledge about foodborne pathogens and PCR‐based microbial detection methods among Brazilian students and professionals: A survey10
Encapsulation of SE‐P47 phage specific to SalmonellaEnteritidis and evaluation of its stability10
Issue Information10
Rapid Detection of Pseudomonas in Spoiled Meats by Lateral Flow Immunochromatographic Assay10
Colorimetric indicator films developed by incorporating anthocyanins into chitosan‐based matrices9
Using loop‐mediated isothermal amplification combined with gold nanoparticles for optically rapid detection of shrimp Vibrio parahaemolyticus9
Inactivation of viruses related to foodborne infections using cold plasma technology9
Time‐Kill Kinetic of Chitosan‐Coated Ferrous Sulfate Loaded Nanoliposome Against E. coli and S. aureus9
Contamination of herbs and spices: A 23‐year EU RASFF notifications analysis9
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 foods9
Development of a chemiluminescence detection technique for malachite green9
Pulsed Light Decontamination of Red Chilies (Capsicum annuum var. longum)9
Investigating the Effect of Different Concentrations of Citric Acid on Listeria monocytogenes and 9
Characterization of Shiga toxin‐producing Escherichia coli bacteriophages isolated from agricultural environments and examination of their prevalence with bacterial hosts9
Impact of food residue on recovery of Listeria monocytogenes and Salmonella Typhimurium from stainless steel surface9
Effects of Combined Cold Plasma and Organic Acid‐Based Sanitizer Treatments Against Salmonella enterica on Tomato Surfaces9
Microbial Biosensors for Rapid and Accurate Food Quality Monitoring: Detection of Contaminants, Pathogens, and Spoilage Indicators8
Enhancing the Growth and Nutritional Quality of Talinum triangulare Through Symbiosis With Arbuscular Mycorrhizal Fungi: Implications for Sustainable Food8
Issue Information8
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The antimicrobial effect of eugenol against Campylobacter jejuni on experimental raw chicken breast meat model8
Climate change and food safety: Temperature impact on the attachment of Escherichia coli pathogroups on cress leaf8
Enhancing microbial control in poultry processing: A comprehensive study on carcass washing systems8
Correction to “Data‐Driven Insights Into Seafood Hazard Analysis Critical Control Points Training Effectiveness: A Dual‐Cohort Contingency Analysis and Predictive Modeling”7
Effect of food environment on the ability of microorganisms to form biofilms7
Development of multilayer films based on PLA/PBAT and sodium alginate for active packaging7
Lime Essential Oil‐Loaded Chitosan/ HPMC Composite Biodegradable Coatings to Improve the Storage Quality of Phoenix dactylifer7
Issue Information7
Issue Information7
Eugenol‐Loaded Microemulsions: Characterization, Antibacterial Activity, and Fresh‐Cut Lettuce Sanitization7
7
Issue Information7
Effect of processing on selected pesticide residues in cottonseed (Gossypium spp.)6
Long chain unsaturated fatty acids alter growth and reduce biofilm formation of Cronobacter sakazakii6
Contribution of chitosan–caffeic acid graft against Staphylococcus aureus on oxidative stress and cell membrane6
Preparation and characterization of chitosan/halloysite nanotubes composite film with ethylene scavenging and gas resistance for active food packaging6
Effect of different voltages of dielectric barrier discharge cold plasma sterilization on the quality of rainbow trout (Oncorhynchus mykiss) during cryopreservation6
Virulence Genes Prevalence and Enterobacterial Repetitive Intergenic Consensus‐PCR Profiles of Goose‐Derived Campylobacter jejuni Isolates6
A systematic review on recent trends and perspectives of biosensors in food industries6
Production Optimization and Characterization of Fermented Bio‐Functional Chicken Meat Protein Hydrolysate Using Pediococcus pentosaceus6
Issue Information6
Dry Abrasion Resistance of an Antimicrobial Quaternary Ammonium Coating Bonded to Stainless‐Steel Surfaces and Challenged by Listeria innocua and Escherichia Coli K126
6
The stress response of Listeria monocytogenes inoculated on fresh apples exposed to gaseous chlorine dioxide6
Review of Recent Advances in Aptasensor for the Detection of Pathogenic Escherichia coli O157 6
Chemical Characterization, Cell‐Based Safety, and Antioxidant Assessments of Lactobacillus helveticus Postbiotics and Their Potential Antibacterial Effects and Mode of Action Against6
6
Deep ultraviolet fluorescence sensing with multispectral imaging to detect and monitor food‐borne pathogens on the leafy green phyllosphere6
Effect of inoculation (pre‐ vs. post‐grinding) of black pepper on decimal reduction time of Salmonella spp. and Enterococcus faeciumNRRL B‐23546
6
Effect of gas ultrafine bubbles on the potency of antimicrobials against Escherichia coliO157:H7 biofilms on various food processing surfaces6
Pre‐Exposure to α‐Linolenic Acid Reduces Virulence of Cronobacter sakazakii in Galleria mellonella Infecti6
Bacteriocin production by Lactococcus lactis LL‐HSTU‐FPP strain isolated from fermented rice and evaluation of the biopreservation potentiality of bacteriocin on shrimp5
Efficacy of organic acids, lactic and formic acid, and peracetic acid in decontaminating process water and carcasses in chicken slaughter5
Detection of quinocetone in animal feed by quantum dots‐based indirect competitive fluorescent immunosorbent assay5
Synergistic effect of cinnamaldehyde and eugenol on the inhibition of Bacillus velezensis and the shelf life on quinoa fresh noodles5
Outcomes of 1‐MCP combined with aerosolization of ε‐polylysine antimicrobials on storage quality of flat peach5
Escherichia coli Biofilm Inactivation by Plasma‐Activated Water Mist5
Evaluation of antimicrobial activity and mechanism of Mentha longifolia L. essential oil5
Effect of encapsulation and natural polyphenolic compounds on bacteriophage stability and activity on Escherichia coli in Lactuca sativa L. var. longifolia5
Optimizing Byproduct Processing for Clean Label Foods: Avocado and MSM‐Tambaqui With a Focus on Zero Waste5
5
Global prevalence of staphylococcal enterotoxins in food contaminated by Staphylococcus spp.—Systematic review and meta‐analysis5
Issue Information5
Functional Acetic Acid Bacteria: Comprehensive Characterization of Acetobacter senegalensis UNPADCC 02‐8 Isolated From Onc5
5
Susceptibility of Salmonella enterica Typhimurium dry surface biofilms to disinfection5
Strategic detection of food contaminants using nanoparticle‐based paper sensors5
Effects of high hydrostatic pressure on inactivation, morphological damage, and enzyme activity of Escherichia coli O157:H75
Monitoring of Salmonella spp. in Native Fish Farms in the Pantanal and Cerrado Biomes, Brazil: Serotype Diversity, Antimicrobial Resistance Profiles, and5
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