International Journal of Food Microbiology

Article	Citations
Obituary: Dr John Ingram Pitt	124
Fabrication of three-dimension hierarchical structure CuO nanoflowers and their antifungal mechanism against Bipolaris sorokiniana	102
Behaviour of Listeria monocytogenes and Yersinia enterocolitica during beef dry-aging up to 60 days	98
High-throughput ecological interaction mapping of dairy microorganisms	79
Quantifying the impact of beer unit operations (mashing, fermentation, and maturation) on Bacillus thuringiensis behavior	77
Microbial cellulase production using fruit wastes and its applications in biofuels production	76
Whole-genome comparative analysis of the genetic, virulence and antimicrobial resistance diversity of Campylobacter spp. from Spain	73
Assembly mechanisms and function features of prokaryotic communities in artificial pit mud related to soil type and inoculum	70
Synergism between nisin and citronellal against Fusarium graminearum and their application in maize preservation	66
Editorial Board	65
Adaptive strategies of Listeria monocytogenes: An in-depth analysis of the virulent strain involved in an outbreak in Italy through quantitative proteomics	64
Characterization of antifungal properties of avocado leaves and majagua flowers extracts and their potential application to control Alternaria alternata	64
Inhibition of Listeria monocytogenes biofilm formation by phenyllactic acid in pasteurized milk is associated with suppression of the Agr system	61
Biofilm formation comparison of Vibrio parahaemolyticus on stainless steel and polypropylene while minimizing environmental impacts and transfer to grouper fish fillets	57
Inhibitory effect and mechanism of violacein on planktonic growth, spore germination, biofilm formation and toxin production of Bacillus cereus and its application in grass carp preservation	57
First report of enterotoxigenic Staphylococcus argenteus as a foodborne pathogen	57
Untargeted flavoromics and correlation analysis reveal microbial interactions driving flavor in LAB co-fermented Beita juice	55
Food phenolics and Lactiplantibacillus plantarum	54
Effect of ethylene production by four pathogenic fungi on the postharvest diseases of green pepper (Capsicum annuum L.)	53
Mechanisms of methyl 2-methylbutyrate suppression on Aspergillus flavus growth and aflatoxin B1 biosynthesis	53
Synthesis of silver nanoparticles using Bacillus velezensis M3-7 lipopeptides: Enhanced antifungal activity and potential use as a biocontrol agent against Fusarium crown rot disease of wheat seedling	51
Microbiological and physical-chemical characteristics of the Peruvian fermented beverage “Chicha de siete semillas”: Towards the selection of strains with acidifying properties	50
The microbial contaminants of plant-based meat analogues from the retail market	50
Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation	49
Surveillance of antimicrobial resistance in Escherichia coli, Salmonella, and Campylobacter recovered from laying hens, their environment and products in Canada indicated a stable level of resistance	46

Study on the biocontrol effect and physiological mechanism of Hannaella sinensis on the blue mold decay of apples	44
First detection of tet(X4)-positive Enterobacterales in retail vegetables and clonal spread of Escherichia coli ST195 producing Tet(X4) in animals, foods, and humans across China and Thailand	44
Preparation and bioactivities of chitosan nicotinamide derivatives and their application in the preservation of cherry tomatoes	44
The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain	44
Microsatellite typing of Lachancea thermotolerans for wine fermentation monitoring	44
Managing Shiga toxin-producing Escherichia coli (STEC) risk in beef: how lack of data impairs risk analysis	43
Dictyophora indusiata polysaccharide enhances flavor and viability of probiotic Bifidobacterium longum F2 in milk beverage	43
Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based bread	43
Imported seafood is a reservoir of Enterobacteriaceae carrying CTX-M-encoding genes of high clinical relevance	42
Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices	42
Corrigendum to “A multiplex PCR for the detection of Vibrio vulnificus hazardous to human and/or animal health from seafood” [International Journal of Food Microbiology, 377 (2022) 109778]	41
Mycotoxigenic fungi, OTA and fumonisin B2 production by Aspergillus section Nigri isolated from wine grapes and natural occurrence of OTA in wines of Northern Argentinean Patagonia	41
ICFMH Announcement	41
ICFMH Announcement	40
Impact of food-relevant conditions and food matrix on the efficacy of prenylated isoflavonoids glabridin and 6,8-diprenylgenistein as potential natural preservatives against Listeria monocytogenes	39
Prevalence, antibiotic susceptibility and genomic analysis of Salmonella from retail meats in Shaanxi, China	39
Antibiotic resistance in the viral fraction of dairy products and a nut-based milk	39
High-pressure processing and heat treatment of Murrah buffalo milk: Comparative study on microbial changes during refrigerated storage	39
Modulating bacterial virulence: The role of food-plant essential oils in counteracting foodborne pathogen threats – A systematic review	39
Effects of bacterial-derived antimicrobial solutions on shelf-life, microbiota and sensory attributes of raw chicken legs under refrigerated storage condition	38
Listeria monocytogenes loss of cultivability on carrot is associated with the formation of mesosome-like structures	37
From farm to fork: Spread of a multidrug resistant Salmonella Infantis clone encoding blaCTX-M-1 on pESI-like plasmids in Central Italy	37
Insight into the antifungal effect of chitosan-conjugated metal oxide nanoparticles decorated on cellulosic foam filter for water filtration	37
Host associations of Campylobacter jejuni and Campylobacter coli isolates carrying the L-fucose or d-glucose utilization cluster	36
Pathogenic profile and antimicrobial resistance of Escherichia coli, Escherichia marmotae and Escherichia ruysiae detected from hunted wild boars in Sardinia (Italy)	36
Isolation and characterization of a gas-producing and acid-resistant bacterium from spoiled vinegar	35
Spoilage potential of Bacillus isolated from cooked sausage: Bidirectional verification from in vitro to in situ	35
Combined effects of intermittent radio frequency heating with cinnamon oil vapor on microbial control and quality changes of alfalfa seeds	34
Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles	34
High prevalence of multidrug-resistant Escherichia coli in retail aquatic products in China and the first report of mcr-1-positive extended-spectrum β-lactamase-producing E. coli ST2705 and ST10 in fi	34
Dynamics of mono and dual-species biofilms of Escherichia coli and Salmonella Typhimurium: Interspatial interactions and novel inhibition strategies	34
Terpinen-4-ol from tea tree oil prevents Aspergillus flavus growth in postharvest wheat grain	34
Transfer of Salmonella enterica and Enterococcus faecium from food-contact surfaces to stone fruits	33
Community succession of the grape epidermis microbes of cabernet sauvignon (Vitis vinifera L.) from different regions in China during fruit development	33
Adaptive responses of Pseudomonas marginalis to modified atmosphere packaging conditions	33
The detection of KPC-2, NDM-1, and VIM-2 carbapenemases in international clones isolated from fresh vegetables highlights an emerging food safety issue	33
Evaluation of three virus RNA extraction platforms for the detection of human norovirus, hepatitis A virus, hepatitis E virus and tick-borne encephalitis virus in different foodstuffs	33
Application of chlorine dioxide-based hurdle technology to improve microbial food safety–A review	32
SscA is required for fungal development, aflatoxin production, and pathogenicity in Aspergillus flavus	31
Molecular assessment of oat head blight fungus, including a new genus and species in a family of Nectriaceae	31
Development of predictive models of biofilm formation by C. sakazakii, E. cloacae on surfaces used in the food industry and medicine	31
Changes in stresses sensitivity of ohmic heating-induced sublethally injured Staphylococcus aureus during repair: Potential mechanisms at the cellular and molecular levels	31
Efficiency of nanoemulsion of essential oils to control Botrytis cinerea on strawberry surface and prolong fruit shelf life	31
Unraveling the microbiota of the fish parasite Pseudoterranova decipiens in codfish (Gadus morhua) reveals a fish-related bacterial community	30
Comparative machine learning strategies for improving antioxidant properties and aroma quality in fermented mung bean milkby Lactobacillus plantarum PC4	30
On the evaluation of the antimicrobial effect of grape seed extract and cold atmospheric plasma on the dynamics of Listeria monocytogenes in novel multiphase 3D viscoelastic models	30
Next generation challenges: New era in food microbiology	30
Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor	30
Editorial Board	30
Relationship between microorganisms and milk metabolites during quality changes in refrigerated raw milk: A metagenomic and metabolomic exploration	30

Characterization and epidemiological analysis of Vibrio parahaemolyticus isolated from different marine products in East China	30
Deciphering Staphylococcus xylosus and Staphylococcus equorum mode of action against Penicillium nordicum in a dry-cured ham model system	29
Detection of risk areas in dairy powder processes: The development of thermophilic spore forming bacteria taking into account their growth limits	29
Transcriptional response of Saccharomyces cerevisiae during competition with S. kudriavzevii: Genetic expression variability and accelerated activation	29
The production of preconditioned freeze-dried Oenococcus oeni primes its metabolism to withstand environmental stresses encountered upon inoculation into wine	29
Stuck or sluggish fermentations in home-made beers: Beyond the surface	28
Multidrug resistance and virulence genes carried by mobile genomic elements in Salmonella enterica isolated from live food animals, processed, and retail meat in North Carolina, 2018–2019	28
Postharvest sour rot control in lemon fruit by natamycin and an Allium extract	28
Substitution of Asp29 with Asn29 in the metallochaperone UreE of Streptococcus thermophilus DSM 20617T increases the urease activity and anticipates urea hydrolysis during milk fermentation	28
ICFMH Announcement	28
Antimicrobial activity and mechanism of preservatives against Alicyclobacillus acidoterrestris and its application in apple juice	28
Effects of intrinsic characteristics of Salmonella enterica strains isolated from foods and humans, and their interaction with food matrices during simulated gastric conditions	28
Enzymatic degradation of Ochratoxin A by a novel bacterium, Microbacterium esteraromaticum ASAG1016	28
Spread of multidrug-resistant Pseudomonas aeruginosa in animal-derived foods in Beijing, China	27
Temperature cycling between 4 °C and 37 °C could reduce Salmonella viability in low-moisture foods	27
Use of citric acid and garlic extract to inhibit Salmonella enterica and Listeria monocytogenes in hummus	27
Mechanistic insights into the adaptive evolvability of spore heat resistance in Bacillus cereus sensu lato	27
Metatranscriptomics of cheese microbial communities: Efficiency of RNA extraction from various cheese types and of mRNA enrichment	27
Characterization of a novel Klebsiella pneumoniae bacteriophage vB_KpP_HS37 and its endolysin applied in food	27
Development of the phage lysin-loaded liposomes as preservatives for live clams	27
Dynamics of Listeria monocytogenes and the microbiome on fresh-cut cantaloupe and romaine lettuce during storage at refrigerated and abusive temperatures	27
A non-destructive predictive model for estimating the freshness/spoilage of packaged chicken meat using changes in drip metabolites	26
Dynamics of bacterial composition and association with quality formation and histamine accumulation during Antarctic krill fish sauce fermentation	26
Companilactobacillus crustorum LMG 23699 and Wickerhamomyces anomalus IMDO 010110 form a candidate, stable, mixed-strain starter culture for sourdough production	26
Effect of light-touch intervention and associated factors to microbial contamination at small-scale pig slaughterhouses and traditional pork shops in Vietnam	26
Prevalence, antibiotic resistance, and molecular epidemiology of Listeria monocytogenes isolated from imported foods in China during 2018 to 2020	26
Comparison of molecular techniques for the detection of Toxoplasma gondii in raw bovine milk from small rural properties in Brazil	26
Insights into Alternaria in apple fruit causing mouldy core, external infection and mycotoxin production under retail and storage conditions	26
Deciphering the environmental response and assembly of rare and abundant taxa in zaopei employing daqu produced by different pressing patterns	26
Antifungal effect of a natural coating of carnauba wax–aloe vera emulsion with essential oils: A strategy to control gray mold and extend tomato shelf life	26
Post-high-pressure temperature and time — Overlooked parameters in high pressure treatment of bacterial spores	26
Effect of multiple nonthermal plasma treatments of filamentous fungi on cellular phenotypic changes and phytopathogenicity	26
A quantitative risk metric to support individual sanitary measure reviews in international trade	25
Fungal communities in Brazilian cassava tubers and food products	25
Yersinia enterocolitica biovar 1A: An underappreciated potential pathogen in the food chain	25
Editorial Board	25
Endophytic Diaporthe citrichinensis as a new source to alleviate post-harvest fungal infections in apple (Malus x domestica Borkh.)	25
Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds	25
Evaluation of sapodilla pulp as a matrix for probiotic fermentation: Physicochemical changes, antioxidant potential, and in vitro digestibility during storage	25
Mild heat treatment achieved better inactivation of Salmonella and preservation of almond quality than ultraviolet light and chemical sanitizers	25
Effects of ohmic heating with different voltages on the quality and microbial diversity of cow milk during thermal treatment and subsequent cold storage	25
Levels and genotypes of Salmonella and levels of Escherichia coli in frozen ready-to-cook chicken and turkey products in England tested in 2020 in relation to an outbreak of S. Enteritidis	25
Preparation and characterization of a novel green cinnamon essential oil nanoemulsion for the enhancement of safety and shelf-life of strawberries	24
Pilot-scale application of selected microbial starters to enhance the nutritional and sensorial traits of fermented and pasteurized table olives	24
Novel molecular mechanisms of gamma-aminobutyric acid production mediated by LuxS/AI-2 quorum sensing system in Limosilactobacillus fermentum B41	24
Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus	24
Nisin resistance is increased through GtcA mutation induced loss of cell wall teichoic acid N-acetylglucosamine modifications in Listeria monocytogenes	24
Optimal experimental design (OED) for the growth rate of microbial populations. Are they really more “optimal” than uniform designs?	24
Characterization of the archaeal community in foods: The neglected part of the food microbiota	24
Effects of sequential treatments using radio frequency energy and ultraviolet light on inactivation of Bacillus cereus spores and quality attributes of buckwheat	24
Unraveling Qu-aroma variation between inner and outer layers of medium-temperature Daqu: A multi-omics and sensory approach	24
Microbiological analysis and characterization of Salmonella and ciprofloxacin-resistant Escherichia coli isolates recovered from retail fresh vegetables in Shaanxi Province, China	24
Galactomyces candidus diversity in the complex mycobiota of cow-milk bryndza cheese comprising antagonistic and sensitive strains	24
Biocontrol ability and possible mechanism of Metschnikowia pulcherrima against major diseases of postharvest citrus fruit and its biopreservative application	23
The rise of the sourdough: Genome-scale metabolic modeling-based approach to design sourdough starter communities with tailored-made properties	23
Deciphering the blackbox of omics approaches and artificial intelligence in food waste transformation and mitigation	23
Investigating desiccation resistance, post-rehydration growth, and heat tolerance in desiccation-injured cells of Salmonella enterica isolated from the soybean production chain	23
Occurrence of selected bacterial pathogens in insect-based food products and in-depth characterisation of detected Bacillus cereus group isolates	23
Spectroscopy and imaging technologies coupled with machine learning for the assessment of the microbiological spoilage associated to ready-to-eat leafy vegetables	23
Determining the core bacterial and fungal genera in table olive fermentations	23
Evaluation of the effect of active essential oil components added to pickled-based marinade on beef stored under vacuum packaging: Insight into physicochemical and microbiological quality	23
Effects of low-salt stress on biological characteristics and transcriptomic profiles of Vibrio parahaemolyticus	23
Impact of intervention strategies on listeriosis risk in cooked ham: Biopreservation and high pressure processing	23
Evaluation of the virulence characteristics of ST11 Salmonella enterica from different sources using a 2D cell model	23
Biological management of acidity in wine industry: A review	22
The impact of inter- and intra-species spore density on germination of the food spoilage fungus Aspergillus niger	22
Molecular characterization of extended-spectrum β-lactamases-producing Enterobacteriaceae species in ground beef and chicken meat	22
Will climate change affect growth and ochratoxin A production of putative biocontrol knockout strains of Aspergillus carbonarius?	22
The microbial terroir of Agiorgitiko cv. in the Nemea PDO zone	22
Survive and thrive: Control mechanisms that facilitate bacterial adaptation to survive manufacturing-related stress	22
Screening and validation of quorum quenching enzyme PF2571 from Pseudomonas fluorescens strain PF08 to inhibit the spoilage of red sea bream filets	22
Bacillus velezensis RC218 and emerging biocontrol agents against Fusarium graminearum and Fusarium poae in barley: in vitro, greenhouse and field conditions	22
High risk of Vibrio pathogen and antibiotic resistance transfer in live seafood wet markets of Shantou, China	22
Influence of the combination of cinnamon essential oil nanoemulsions and epsilon-polylysine on microbial community and quality of pork during refrigerated period and radio frequency cooking	22
Strategies for microbiological control of the alcoholic fermentation in wines by exploiting the microbial terroir complexity: A mini-review	22
Antibacterial mechanism of action of perilla leaf essential oil on Shigella flexneri and its preservation effectiveness in fresh-cut lettuce	22
Novel cell wall polysaccharide genotypes and structures of lactococcal strains isolated from milk and fermented foods	22
Beer ethanol and iso-α-acid level affect microbial community establishment and beer chemistry throughout wood maturation of beer	21
Unveiling the power of adding sterols in wine: Optimizing alcoholic fermentation with strategic management	21
Hydroxyl-radical activated water for inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes on germinating mung beans	21

ICFMH Announcement	21
Antibacterial activity and multi-target mechanism of harmane against Escherichia coli O157:H7 and its application on ready-to-eat leafy greens	21
Editorial Board	21
Measures for the inhibition of Listeria monocytogenes in a traditional Norwegian fermented fish product (rakfisk) and their effect on sensory attributes	21
Corrigendum to “Characterization of KMSP1, a newly isolated virulent bacteriophage infecting Staphylococcus aureus, and its application to dairy products” [International Journal of Food Microbiology 3	21
Sensitive and rapid detection of three foodborne pathogens in meat by recombinase polymerase amplification with lateral flow dipstick (RPA-LFD)	21
Commercially acquired açaí pulps contamination by Trypanosoma cruzi	21
Toxoflavin contamination in rice samples from rice processing complexes in South Korea	21
An outbreak of hepatitis E virus genotype 4d caused by consuming undercooked pig liver in a nursing home in Zhejiang Province, China	21
Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations	20
Inactivation of murine norovirus and hepatitis A virus on various frozen fruits using pulsed light	20
Microbiological survey of spontaneous vegetable fermentations: A food safety perspective	20
Dynamics of defatted rice bran in physicochemical characteristics, microbiota and metabolic functions during two-stage co-fermentation	20
Investigating the antifungal mechanism of Artemisia argyi essential oil against Botrytis cinerea, Alternaria alternata, and Penicillium digitatum and its application in extending blueberry shelf life	20
Anti-mildew and fresh-keeping effect of Lactiplantibacillus paraplantarum P3 cell-free supernatant on fresh in-shell peanuts during storage process	20
Acclimatisation of Fusarium langsethiae, F. poae and F. sporotrichioides to elevated CO2: Impact on fungal growth and mycotoxin production on oat-based media	20
Predictive modelling of Listeria monocytogenes survival and recovery in salmon and pork subjected to sous vide cooking at 55 °C	20
Prevalence of multidrug resistant Salmonella spp. in dairy products with the evaluation of the inhibitory effects of ascorbic acid, pomegranate peel extract, and D-tryptophan against Salmonella growth	20
Genomic analysis reveals genes that encode the synthesis of volatile compounds by a Bacillus velezensis-based biofungicide used in the treatment of grapes to control Aspergillus carbonarius	20
Cereus jamacaru DC. (mandacaru) fruit as a source of lactic acid bacteria with in vitro probiotic-related characteristics and its protective effects on Pediococcus pentosaceus during lyophilization an	20
Inactivation activity and mechanism of pulsed light against Alicyclobacillus acidoterrestris vegetative cells and spores in concentrated apple juice	20
Biofortification of fermented foods with riboflavin-overproducing Bifidobacterium longum subsp. infantis strains	20
Toxin gene detection and antibiotic resistance of Clostridium perfringens from aquatic sources	20
Co-occurrence of qacEΔ1 disinfectant resistance gene and ARGs among Salmonella Indiana and its correlation with resistance to sodium hypochlorite	20
Recent advances on organic biofertilizer production from anaerobic fermentation of food waste: Overview	20
Comparison of virucidal efficacy of sodium hypochlorite, chlorine dioxide, peracetic acid, and ethanol against hepatitis A virus by carrier and suspension tests	20
Persistence and survival of Cryptosporidium parvum oocysts on lamb's lettuce leaves during plant growth and in washing conditions of minimally-processed salads	20
Inhibitory effect of licochalcone A on dual-species biofilms of Listeria monocytogenes and Staphylococcus aureus: mechanism involved in quorum sensing and application in beef	20
Genomic characterization and application of a novel bacteriophage STG2 capable of reducing planktonic and biofilm cells of Salmonella	19
Exploring the healthy potential of goat milk fermented by novel isolated lactic acid bacteria: Genetic identification, bioactive peptides, nutritional mechanism and sensory evaluation	19
Use of dishwashers fails to inactivate foodborne pathogens in home-canned model foods	19
Daqu and environmental microbiota regulate fatty acid biosynthesis via driving the core microbiota in soy sauce aroma type liquor fermentation	19
Characterization of a Bacillus velezensis strain as a potential biocontrol agent against soft rot of eggplant fruits	19
Evaluation of a novel water-soluble decanoic acid formulation as a fruit sanitizer	19
Synergistic inhibition of Pseudomonas aeruginosa by EGCG and I3A: preliminary mechanisms and application in fish meat preservation	19
Prevalence of the phenicol resistance gene fexA in Campylobacter isolated from the poultry supply chain	19
Exploring the potential of using pomegranate and mango peel powders as natural food additives targeting safety of white soft cheese	19
Editorial Board	19
Utilization of the antagonistic yeast, Wickerhamomyces anomalus, combined with UV-C to manage postharvest rot of potato tubers caused by Alternaria tenuissima	19
Methicillin- and vancomycin-resistant Staphylococcus aureus in chicken carcasses, ready-to-eat chicken meat sandwiches, and buffalo milk	19
Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products	19
Bioactive volatiles of brewer's yeasts: Antifungal action of compounds produced during wort fermentation on Aspergillus sp.	19
Ferrous sulfate efficiently kills Vibrio parahaemolyticus and protects salmon sashimi from its contamination	19
Quantitative comparison of thermotolerant Campylobacter spp. growth in Preston broth with and without growth supplement	19
Inactivation activity and mechanism of high-voltage pulsed electric fields combined with antibacterial agents against Alicyclobacillus spp. in apple juice	19
Prevalence and characterization of aminoglycoside resistance gene aph(2”)-If-carrying Campylobacter jejuni	19
Antioxidant and antimicrobial efficacy of microencapsulated mustard essential oil against Escherichia coli and Salmonella Enteritidis in mayonnaise	19
Molecular typing and genome sequencing allow the identification of persistent Listeria monocytogenes strains and the tracking of the contamination source in food environments	19
Editorial Board	18
Corrigendum to “Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days” in [Int. J. Food Microbiol. 362 (2022) 109495]	18
Regulatory roles of the AraC family transcription factor yeaM in the virulence and biofilm formation of Salmonella Typhimurium	18
First report from supermarket chicken meat and genomic characterization of colistin resistance mediated by mcr-1.1 in ESBL-producing, multidrug-resistant Salmonella Minnesota	18
Corrigendum to “Antibiotic resistance in the viral fraction of dairy products and a nut-based milk” [Int. J. Food Microbiol. 367 (2022) 109590]	18
Prevalence of hypervirulent Klebsiella pneumoniae and application of the novel Klebsiella phage vB_KpnP_D39 for biocontrol of serotypes K1, K2, and K57 in prepared food-related samples	18
Quantitative microbiological risk assessment for the occurrence of listeriosis in Brazil due to the consumption of milk processed by pasteurization or thermosonication	18
Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional features	18
Reduction of biofilm and pathogenic microorganisms using curcumin-mediated photodynamic inactivation to prolong food shelf-life	18
Editorial Board	18
Persistence and transfer of Tulane virus in a microgreen cultivation system	18
Screening of flavor-presenting lactic acid bacteria from naturally fermented seafoods	18
Evaluation of DNA extraction methods for the detection of Shiga toxin producing Escherichia coli in food by polymerase chain reaction	18
Postharvest UV-C irradiation inhibits blackhead disease by inducing disease resistance and reducing mycotoxin production in ‘Korla’ fragrant pear (Pyrus sinkiangensis)	17
Comparison of CRISPR typing and conventional molecular methods for distinguishing Laribacter hongkongensis isolates from fish, frogs and humans	17
Microbial communities as key drivers: Exploring sorghum quality impact on light-flavor Baijiu through physicochemical and flavor analyses of fermented grains	17
Virulent phage vB_CpeP_HN02 inhibits Clostridium perfringens on the surface of the chicken meat	17
The biodiversity of Aspergillus flavus in stored rice grain leads to a decrease in the overall aflatoxin B1 production in these species	17
From spontaneous apple fermentations to Calvados: Insights into its aromatic complexity	17
Sodium benzoate and sodium bisulfate as preservatives in apple juice and alternative sanitizers for washing cherry tomatoes	17
Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale	17
Effect of co-inoculation of Pseudomonas fragi and Pseudomonas putida on the spoilage of chilled pork after the screening of a variety of different combinations of two Pseudomonas species	17
The prevalence and characteristics of extended-spectrum β-lactamase Escherichia coli in raw milk and dairy farms in Northern Xinjiang, China	17
Investigating the relationship between microbial community dynamics and flavor profiles in Korat chicken breast fillets under varied packaging conditions	17
Temperature status of domestic refrigerators and its effect on the risk of listeriosis from ready-to-eat (RTE) cooked meat products	17
Iron fortification modifies the microbial community structure and metabolome of a model surface-ripened cheese	17
Impact of solid-state fermentation inoculated with Eurotium cristatum on the main composition and flavor of three kinds of Pu-erh tea	17
Editorial Board	17
Stability and emetic activity of enterotoxin like X (SElX) with high carrier rate of food poisoning Staphylococcus aureus	17
Probiotic strain identification and safety assessment of unlabeled bacteria in infant products	17
Eco-friendly biocontrol strategies for management of postharvest fungal decays in kiwifruit: A review	17
Genetic identification of zoonotic parasite Anisakis pegreffii (Nematoda: Anisakidae) parasitizing the shortfin squid Illex argentinus under commercial exploitation in the Southwestern Atlantic Ocean	17
Efficacy of disinfectant and bacteriophage mixture against planktonic and biofilm state of Listeria monocytogenes to control in the food industry	17
Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging	16
Interaction of water activity and temperature on growth, gene expression, and aflatoxin B1 production in Aspergillus flavus on Indian senna (Cassia angustifolia Vahl.)	16
African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages	16
Pseudomonas composti isolate from oyster digestive tissue specifically binds with norovirus GII.6 via Psl extracellular polysaccharide	16
Campylobacter in the domestic kitchen: Linking human and microbiological behaviour	16
Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer	16
Determination of hepatitis E virus inactivation during manufacturing of spreadable pork liver sausage and salami-like raw pork sausage	16
Production and transformation of biogenic amines in different food products by the metabolic activity of the lactic acid bacteria	16
Bioactive films with essential oils and machine learning for controlling Aspergillus niger growth and fumonisin B2 production in vitro	16
Ultra violet-C pretreatment enhances the antimicrobial efficacy of unpeeled carrots against subsequent contamination with Listeria monocytogenes	16
Recombinase polymerase amplification combined with Pyrococcus furiosus Argonaute for fast Salmonella spp. testing in food safety	16
Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum	16
Application of rosemary oil nano-emulsion as antimicrobial and antioxidant natural alternative in pasteurized cream and Karish cheese	16
Comparison of Listeria monocytogenes alternative detection methods for food microbiology official controls in Europe	16