International Journal of Food Microbiology

Article	Citations
Transfer, survival and photoinactivation of Salmonella enterica on fresh produce and gloves	126
Isolation and characterization of multi-drug-resistant Salmonella phages: Genomic insights and antibacterial efficacy evaluation	85
Development of dual polymerase spiral reaction for detection of Listeria monocytogenes and Staphylococcus aureus simultaneously	82
Synergistic antibacterial effect of 405 nm blue light-emitting diodes (LEDs) and gelatin film for inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on stainless steel and fresh fruit	77
Virulence expression difference to intestinal cells of different pathogenic Listeria monocytogenes contaminating sausages after simulated digestive tract	70
Detection of Echinococcus spp. and other taeniid species in lettuces and berries: Two international multicenter studies from the MEmE project	66
MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - A cereal-based Nigerian fermented beverage	58
Presence and characterization of the human pathogenic Vibrio species in the microbiota of Manila clams using cultural and molecular methods	57
High production of egc2-related staphylococcal enterotoxins caused a food poisoning outbreak	55
Transcriptomic and proteomic analysis of Staphylococcus aureus response to cuminaldehyde stress	54
Microbiota dynamics and volatile compounds in lupine based Moromi fermented at different salt concentrations	54
Predictive modelling of the radial growth of Aspergillus flavus and Fusarium proliferatum on paddy and white rice (Oryza sativa)	51
Starmerella lactis-condensi, a yeast that has adapted to the conditions in the oenological environment	51
Effect of high-voltage electrospray on the inactivation, induced damage and growth of microorganisms and flavour components of honey raspberry wine	49
Emergence of tet(X4)-positive Enterobacterales in retail eggs and the widespread of IncFIA(HI1)-HI1A-HI1B(R27) plasmids carrying tet(X4)	48
Characterization of antifungal properties of avocado leaves and majagua flowers extracts and their potential application to control Alternaria alternata	46
A stochastic approach for modelling the in-vitro effect of osmotic stress on growth dynamics and persistent cell formation in Listeria monocytogenes	46
Use of nanoencapsulated curcumin against vegetative cells and spores of Alicyclobacillus spp. in industrialized orange juice	46
The importance of what we cannot observe: Experimental limitations as a source of bias for meta-regression models in predictive microbiology	45
Microbiological safety of dry-cured fish from the raw material to the end of processing	44
In-package cold plasma treatment for microbial inactivation in plastic-pouch packaged steamed rice cakes	42
Efficacy, kinetics, inactivation mechanism and application of cold plasma in inactivating spores	41
Quality changes, potential spoilage organisms, and shelf-life prediction of brackish river prawn (Macrobrachium macrobrachion) at different storage temperatures	41
The microbial contaminants of plant-based meat analogues from the retail market	41
Study on the biocontrol effect and physiological mechanism of Hannaella sinensis on the blue mold decay of apples	40

Unveiling the matrix effect on Bacillus licheniformis and Bacillus subtilis spores heat inactivation between plant-based milk alternatives, bovine milk and culture medium	40
Application of rosemary oil nano-emulsion as antimicrobial and antioxidant natural alternative in pasteurized cream and Karish cheese	39
Editorial Board	39
The combined effect of folic acid and 365–405 nm light emitting diode for inactivation of foodborne pathogens and its bactericidal mechanisms	39
Microbiological and physical-chemical characteristics of the Peruvian fermented beverage “Chicha de siete semillas”: Towards the selection of strains with acidifying properties	37
Editorial Board	37
Recent advances in understanding the fitness and survival mechanisms of Vibrio parahaemolyticus	37
ICFMH Announcement	36
Editorial Board	36
ICFMH Announcement	36
Editorial Board	36
Epidemiological and genetic evaluation of HEV in swine slaughtered in Sicily region (Italy)	36
Editorial Board	35
ICFMH Announcement	35
Editorial Board	34
Editorial Board	34
Editorial Board	34
Acid tolerant multicomponent bacterial enzymes production enhancement under the influence of corn cob waste substrate	34
ICFMH Announcement	34
Presence of Saccharomyces cerevisiae subsp. diastaticus in industry and nature and spoilage capacity of its vegetative cells and ascospores	34
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	33
Editorial Board	33
Obituary: Dr John Ingram Pitt	32
ICFMH Announcement	31
A novel high-level phenyllactic acid fungal producer, Kodamaea ohmeri w5 screened from fermented broad bean-chili-paste	31
Editorial Board	31
Editorial Board	31
Microsatellite typing of Lachancea thermotolerans for wine fermentation monitoring	31
Diversity of evolution in MDR monophasic S. Typhimurium among food animals and food products in Southern China from 2011 to 2018	31
Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider	30
Microbial cellulase production using fruit wastes and its applications in biofuels production	30
Mechanisms of methyl 2-methylbutyrate suppression on Aspergillus flavus growth and aflatoxin B1 biosynthesis	29
Impact of different sugars and glycosyltransferases on the assertiveness of Latilactobacillus sakei in raw sausage fermentations	29
The impact of hot-air oven drying combined with Bacillus subtilis K C3 inoculation on quality characteristics and microbial profiles of salted shrimp paste	28
Multidrug-, methicillin-, and vancomycin-resistant Staphylococcus aureus isolated from ready-to-eat meat sandwiches: An ongoing food and public health concern	28
Escherichia coli serogroups in slaughterhouses: Antibiotic susceptibility and molecular typing of isolates	28
From tide to table: A whole-year, coastal-wide surveillance of antimicrobial resistance in Escherichia coli from marine bivalves	28
Editorial Board	28
Characterization of autochthonal Hafnia spp. strains isolated from Spanish soft raw ewe's milk PDO cheeses to be used as adjunct culture	28
Assessment of microbial communities in a dairy farm from a food safety perspective	27
Editorial Board	27
Characterization of Clostridium perfringens bacteriophages and their application in chicken meat and milk	26
Deciphering the virulence potential of Listeria monocytogenes in the Norwegian meat and salmon processing industry by combining whole genome sequencing and in vitro data	26
Development of a rapid qPCR method to quantify lactic acid bacteria in cold-smoked salmon	26
Impacts of salt-tolerant Staphylococcus nepalensis 5-5 on bacterial composition and biogenic amines accumulation in fish sauce fermentation	26
Characterization of the novel phage vB_BceP_LY3 and its potential role in controlling Bacillus cereus in milk and rice	26
How can packaging, source and food safety management system affect the microbiological quality of spices and dried herbs? The case of a developing country	26
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	26
Corrigendum to “Synergistic antibacterial effect of 405 nm blue light-emitting diodes (LEDs) and gelatin film for inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on stainless steel	26
Sterilization of food packaging by UV-C irradiation: Is Aspergillus brasiliensis ATCC 16404 the best target microorganism for industrial bio-validations?	26

Epsilon-poly-l-lysine (ε-PL) exhibits multifaceted antifungal mechanisms of action that control postharvest Alternaria rot	26
Disinfectant and heavy metal resistance profiles in extended spectrum β-lactamase (ESBL) producing Escherichia coli isolates from chicken meat samples	26
Sustainable utilization of food waste for bioenergy production: A step towards circular bioeconomy	26
Inactivation of Bacillus cereus spores by ohmic heating: Efficiency and changes of spore biological properties	26
Behaviour of Listeria monocytogenes and Yersinia enterocolitica during beef dry-aging up to 60 days	25
Prevalence of Listeria monocytogenes and Listeria species and associated risk factors for contamination of milk and cottage cheese along the value chains in Ethiopia	25
Beyond guaiacol and halophenols: Unravelling isobutyric and isovaleric acids as new culprits in off-flavour spoilage by Alicyclobacillus spp.	25
Modelling growth and histamine formation of Klebsiella aerogenes TI24 isolated from Indonesian pindang	24
To pool or not to pool: That is the question in microbial kinetics	24
Evaluation of gallic acid on membrane damage of Yersinia enterocolitica and its application as a food preservative in pork	24
Comparison of Listeria monocytogenes alternative detection methods for food microbiology official controls in Europe	24
Determination of hepatitis E virus inactivation during manufacturing of spreadable pork liver sausage and salami-like raw pork sausage	24
Antibacterial and antibiofilm performance of low-frequency ultrasound against Escherichia coli O157:H7 and its application in fresh produce	24
Editorial for special issue of food natural antimicrobials	24
Recombinase polymerase amplification combined with Pyrococcus furiosus Argonaute for fast Salmonella spp. testing in food safety	23
Salmonella in horses at slaughter and public health effects in Italy	23
Incidence and genetic diversity of multi-drug resistant Listeria monocytogenes isolates recovered from fruits and vegetables in the Eastern Cape Province, South Africa	23
The epigenetic regulator Set9 harmonizes fungal development, secondary metabolism, and colonization capacity of Aspergillus flavus	23
Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer	23
Editorial Board	23
Metabolic cross-feeding enhances branched-chain aldehydes production in a synthetic community of fermented sausages	23
Impact of CO2 overpressure on yeast mitochondrial associated proteome during the “prise de mousse” of sparkling wine production	22
Interaction of water activity and temperature on growth, gene expression, and aflatoxin B1 production in Aspergillus flavus on Indian senna (Cassia angustifolia Vahl.)	22
Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging	22
Inducing the production of the bacteriocin paenibacillin by Paenibacillus polymyxa through application of environmental stresses with relevance to milk bio-preservation	22
Effect of abiotic factors and culture media on the growth of cheese-associated Nectriaceae species	22
Function and distribution of the conjugative plasmid pLM1686 in foodborne Listeria monocytogenes in China	22
Cunning plasmid fusion mediates antibiotic resistance genes represented by ESBLs encoding genes transfer in foodborne Salmonella	22
Chlorine inactivation of Escherichia coli O157:H7 in fresh produce wash process: Effectiveness and modeling	22
Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee	22
Co-culture fermentation of Pediococcus acidilactici XZ31 and yeast for enhanced degradation of wheat allergens	22
Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages	22
Molecular adaptation response of Oenococcus oeni in non-Saccharomyces fermented wines: A comparative multi-omics approach	22
Large scale survey of yeasts in frozen concentrated orange juice (FCOJ): Occurrence, diversity, and resistance to peracetic acid	22
Co-crystallization of curcumin for improved photodynamic inactivation of Vibrio parahaemolyticus and its application for the preservation of cooked clams	22
Profiling potential brewing yeast from forest and vineyard ecosystems	21
Resistance of Escherichia coli, Salmonella spp., and Listeria monocytogenes in high and low-acidity juices processed by high hydrostatic pressure	21
Hydroquinone derivatives attenuate biofilm formation and virulence factor production in Vibrio spp	21
Characterization of isogenic mutants with single or double deletions of four phenolic acid esterases in Lactiplantibacillus plantarum TMW1.460	21
Exploring the impact of lactic acid bacteria on the biocontrol of toxigenic Fusarium spp. and their main mycotoxins	21
Impact of the calcium concentration on the efficacy of phage phiIPLA-RODI, LysRODIΔAmi and nisin for the elimination of Staphylococcus aureus during lab-scale cheese production	21
Isolation and characterization of bacteria that produce quorum sensing molecules during the fermentation and deterioration of pickles	21
The effect of off-bottom versus on-bottom oyster culture on total and pathogenic Vibrio spp. abundances in oyster tissue, water and sediment samples	21
Natural antimicrobial oligosaccharides in the food industry	21
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies	21
Critical comparison of statistical methods for quantifying variability and uncertainty of microbial responses from experimental data	21
The prevalence and characteristics of extended-spectrum β-lactamase Escherichia coli in raw milk and dairy farms in Northern Xinjiang, China	21
Inactivating Salmonella Enteritidis on shell eggs by using ozone microbubble water	20
Dairy phages escape CRISPR defence of Streptococcus thermophilus via the anti-CRISPR AcrIIA3	20
Infection of postharvest pear by Penicillium expansum is facilitated by the glycoside hydrolase (eglB) gene	20
Characteristics of famoxadone-resistant mutants of Phytophthora litchii and their effect on lychee fruit quality	20
Occurrence of mcr genes and alterations in mgrB gene in intrinsic colistin- resistant Enterobacterales isolated from chicken meat samples	20
A functional intact SUMOylation machinery in Aspergillus flavus contributes to fungal and aflatoxin contamination of food	20
Utilization of plant derived lactic acid bacteria for efficient bioconversion of brewers' spent grain into acetoin	20
Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking	20
Growth performance of Listeria monocytogenes and background microbiota from mushroom processing environments	20
Examining the presence of carbapenem resistant Enterobacterales and routes of transmission to bovine carcasses at slaughterhouses	20
Use of risk assessment and predictive microbiology in regulatory science related to the scientific opinions of the EFSA BIOHAZ Panel	20
Genomic analysis of Listeria monocytogenes CC7 associated with clinical infections and persistence in the food industry	20
Genomic diversity of Salmonella enterica isolated from raw chicken at retail establishments in Mexico	19
Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production	19
The fate of Salmonella enterica and Listeria monocytogenes in the pulp of eight native Brazilian and exotic fruits	19
Biofilm formation comparison of Vibrio parahaemolyticus on stainless steel and polypropylene while minimizing environmental impacts and transfer to grouper fish fillets	19
Comparative analysis of multidrug-resistant Klebsiella pneumoniae strains of food and human origin reveals overlapping populations	19
Contamination of Fusarium spp. and mycotoxins at different ear physiological stages of maize in Argentina	19
Prevalence and risk factors of Linguatula spp. in slaughter animals in Tabriz, Iran, and methods for nymphal stage inactivation	19
Patulin contamination of hard apple cider by Paecilomyces niveus and other postharvest apple pathogens: Assessing risk factors	19
Comparison of CRISPR typing and conventional molecular methods for distinguishing Laribacter hongkongensis isolates from fish, frogs and humans	19
Inhibitory effects of sucrose palmitic acid ester on the germination-to-outgrowth process of Clostridium perfringens SM101 spores	19
Effect of RpoS on the survival, induction, resuscitation, morphology, and gene expression of viable but non-culturable Salmonella Enteritidis in powdered infant formula	19
Inter-strain variability on the cardinal parameters (pH and Aw) of clinical and food isolates of Listeria monocytogenes using turbidimetric measurements	19
Genetic diversity and population structure of Penicillium roqueforti isolates from Turkish blue cheeses	19
Ultra violet-C pretreatment enhances the antimicrobial efficacy of unpeeled carrots against subsequent contamination with Listeria monocytogenes	19
Analysis of wheat fungal community succession in traditional storage structures using Illumina MiSeq sequencing technology	19
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	19
Production and transformation of biogenic amines in different food products by the metabolic activity of the lactic acid bacteria	18
The impact of different lactobacilli fermentations on secondary metabolites of red raspberry juice and their biotransformation pathways via metabolomics based on UHPLC-MS/MS	18
Comparative analyses of bacterial contamination and microbiome of broiler carcasses in wet market and industrial processing environments	18
High-throughput ecological interaction mapping of dairy microorganisms	18
Genomic investigation of antimicrobial resistance determinants and virulence factors in Salmonella enterica serovars isolated from contaminated food and human stool samples in Brazil	18

Whole-genome comparative analysis of the genetic, virulence and antimicrobial resistance diversity of Campylobacter spp. from Spain	18
Antibacterial and antibiofilm effect of essential oils on staphylococci isolated from cheese - application of the oil mixture in a cheese model	18
Prevalence and molecular characterization of Campylobacter spp. isolated from chicken, beef, pork and sheep livers at Irish abattoirs	18
Effect of texturization on microbial inactivation in UV-C treated orange juice: Predictive modeling and analysis of Alicyclobacillus acidoterrestris physiological and morphological changes	18
Development and characterization of microencapsulated Pichia kluyveri CCMA 0615 with probiotic properties and its application in fermented beverages	18
Microbial inactivation of pressure spray combined with high-voltage electrospray and its application in honey raspberry juice	18
In vitro assay to determine inactivation of Toxoplasma gondii in meat samples	18
Selection and application of natural antimicrobials to control Clostridium perfringens in sous-vide chicken breasts	18
Transcriptomics analysis of the role of SdiA in desiccation tolerance of Cronobacter sakazakii in powdered infant formula	18
Identification of the saccharifying microbiota based on the absolute quantitative analysis in the batch solid-state fermentation system	18
Caproiciproducens converts lactic acid into caproic acid during Chinese strong-flavor Baijiu brewing	18
Untargeted metabolomics to relate changes produced by biocontrol agents against Aspergillus westerdijkiae and Penicillium nordicum in vitro on dry-cured ham	18
A novel nanoparticle-based fluorescent sandwich immunoassay for specific detection of Salmonella Typhimurium	18
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	18
The effect and mechanism of Debaryomyces nepalensis and six strains of winter jujube epiphytic bacteria in building a synthetic community to control post-harvest black spot disease of winter jujube	17
Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale	17
Profiling and source tracking of the microbial populations and resistome present in fish products	17
The mango bacterial black spot altered the endophyte community structure and diversity	17
Corrigendum to “Natural food flavour (E)-2-hexenal, a potential antifungal agent, induces mitochondria-mediated apoptosis in Aspergillus flavus conidia via a ROS-dependent pathway” [Int. J. Food Micro	17
Metabolomics analysis based on UHPLC-QTOF-MS/MS to explore the synthesis mechanism and culture conditions optimization of Penicillium EF-2 exopolysaccharide	17
Corrigendum to “Galactomyces candidus diversity in the complex mycobiota of cow-milk bryndza cheese comprising antagonistic and sensitive strains” [Int. J. Food Microbiol. 388 (2023) 110088]	17
Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread	17
The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain	17
The impact of fermentation length and dough composition on the stability of liquid sourdough starters	17
Effect of ethylene production by four pathogenic fungi on the postharvest diseases of green pepper (Capsicum annuum L.)	17
Study on the control effect and physiological mechanism of Wickerhamomyces anomalus on primary postharvest diseases of peach fruit	17
Fabrication of three-dimension hierarchical structure CuO nanoflowers and their antifungal mechanism against Bipolaris sorokiniana	17
Non-Saccharomyces yeasts for beer production: Insights into safety aspects and considerations	17
Adaptive strategies of Listeria monocytogenes: An in-depth analysis of the virulent strain involved in an outbreak in Italy through quantitative proteomics	17
First report of enterotoxigenic Staphylococcus argenteus as a foodborne pathogen	17
Microencapsulation of epiphytic coffee yeasts by spray drying using different wall materials: Implementation in coffee medium	16
Biofilm formation, sodium hypochlorite susceptibility and genetic diversity of Vibrio parahaemolyticus	16
Review: Trends in point-of-care diagnosis for Escherichia coli O157:H7 in food and water	16
Anti-fungal effects of lactic acid bacteria from pickles on the growth and sterigmatocystin production of Aspergillus versicolor	16
Sources and trends of human salmonellosis in Europe, 2015–2019: An analysis of outbreak data	16
Anti-listeria activity of newly isolated lactic acid bacteria from fermented foods and their application to smoked salmon(Coho)	16
Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory accept	16
Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region	16
Measuring transfer of human norovirus during sandwich production: Simulating the role of food, food handlers and the environment	16
Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation	16
The impact of different acidic conditions and food substrates on Listeria monocytogenes biofilms development and removal using nanoencapsulated carvacrol	16
Postharvest sclerotinia rot control in carrot by the natural product hinokitiol and the potential mechanisms involved	16
Preparation and bioactivities of chitosan nicotinamide derivatives and their application in the preservation of cherry tomatoes	16
Insights into the antibacterial effectiveness of linalool against Shigella flexneri on pork surface: Changes in bacterial growth and pork quality	16
Formation of Listeria monocytogenes persister cells in the produce-processing environment	16
Enhanced antibacterial efficacy and mechanism of octyl gallate/beta-cyclodextrins against Pseudomonas fluorescens and Vibrio parahaemolyticus and incorporated electrospun nanofibers for Chinese giant	16
Phenotypic plasticity of Monilinia spp. in response to light wavelengths: From in vitro development to virulence on nectarines	16
Plant extracts as biocontrol agents against Aspergillus carbonarius growth and ochratoxin A production in grapes	16
Stability and emetic activity of enterotoxin like X (SElX) with high carrier rate of food poisoning Staphylococcus aureus	16
Different effects of super-chilling and chilling storage on pork spoilage: Insights from dynamic microbial community changes and metabolic profiles	16
Recent advances in biocontrol and other alternative strategies for the management of postharvest decay in table grapes	15
A review of methods for the inference and experimental confirmation of microbial association networks in cheese	15
Genomic features and pathogenicity of atypical diarrheagenic Escherichia coli from a large foodborne outbreak	15
A multiplex PCR for the detection of Vibrio vulnificus hazardous to human and/or animal health from seafood	15
Prevalence, serovar distribution, and antibiotic resistance of Salmonella spp. isolated from pork in China: A systematic review and meta-analysis	15
Antibacterial mechanisms of star anise essential oil microcapsules encapsulated by rice protein-depolymerized pectin electrostatic complexation and its application in crab meatballs	15
African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages	15
Development of cationic peptide chimeric lysins based on phage lysin Lysqdvp001 and their antibacterial effects against Vibrio parahaemolyticus: A preliminary study	15
Metabolomic insights into the inhibition mechanism of methyl N-methylanthranilate: A novel quorum sensing inhibitor and antibiofilm agent against Pseudomonas aeruginosa	15
Effects of the Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23 strains on the quality and microbial diversity of spicy cabbage	15
Food phenolics and Lactiplantibacillus plantarum	15
Virulent phage vB_CpeP_HN02 inhibits Clostridium perfringens on the surface of the chicken meat	15
Characterization of Fusarium species causing head blight of highland barley (qingke) in Tibet, China	15
Effect of chlorogenic acid grafted chitosan on microbiological compositions of sea bass (Lateolabrax japonicus) fillets: Dominant spoilage bacteria, inhibition activity and membrane damage mechanisms	15
Pathogenic potential of the surviving Salmonella Enteritidis on strawberries after disinfection treatments based on ultraviolet-C light and peracetic acid	15
Psychrophilic phage phiGM22-3 efficiently controls Pseudomonas fluorescens contamination in cold-stored milk	15
Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities	15
Yeast biofilms on abiotic surfaces: Adhesion factors and control methods	15
Antifungal cultures and metabolites of lactic acid bacteria for use in dairy fermentations	15
Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics	15
Characterization of KMSP1, a newly isolated virulent bacteriophage infecting Staphylococcus aureus, and its application to dairy products	15
Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum	15
Pseudomonas composti isolate from oyster digestive tissue specifically binds with norovirus GII.6 via Psl extracellular polysaccharide	15
Consecutive treatments of cold plasma and intense pulsed light for microbial decontamination of fresh cabbage slices in plastic containers	15
Levels and types of microbial contaminants in different plant-based ingredients used in dairy alternatives	15
Effect of lysin EN4 in combination with sodium bicarbonate on reduction of Salmonella in chilled and thawed chicken meat	15
Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days	15
Mathematical modeling of Escherichia coli O157:H7 growth in carrot juice influenced by Thymbra capitata essential oil, heat treatment, and storage temperature	14
Biofilm detection in the food industry: Challenges in identifying biofilm eps markers and analytical techniques with insights for Listeria monocytogenes	14
Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based bread	14
Spent coffee ground disrupts Listeria monocytogenes biofilm formation through inhibition of motility and adhesion via quorum sensing regulation	14
High prevalence of acute hepatitis E virus infection in pigs in Dutch slaughterhouses	14
Exploring diversity and functional traits of lactic acid bacteria in traditional vinegar fermentation: A review	14
Selection of starter lactic acid bacteria capable of forming biofilms on wooden vat prototypes for their future application in traditional Sicilian goat's milk cheese making	14
Imported seafood is a reservoir of Enterobacteriaceae carrying CTX-M-encoding genes of high clinical relevance	14
Characterising phages for the control of pathogenic bacteria associated with bivalve consumption	14
Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses	14
Occurrence of mycotoxins and mycotoxigenic fungi in silage from the north of Portugal at feed-out	14
Phenyllactic acid application to control Listeria monocytogenes biofilms and its growth in milk and spiced beef	14
Assessing the survival and sublethal injury kinetics of Listeria monocytogenes under different food processing-related stresses	14
Antimicrobial resistance and genomic relationships of Salmonella enterica from Australian cattle	14
Whole-genome sequence-based comparison of antimicrobial resistant diarrheagenic Escherichia coli in pork and chicken production chains in Korea	14
Thymoquinone as a potent antimicrobial agent against Yersinia enterocolitica: Mechanisms of action and potential food safety applications	14
Tracking new insights into antifungal and anti-mycotoxigenic properties of a biofilm forming Pediococcus pentosaceus strain isolated from grain silage	14
Genomic diversity of Listeria monocytogenes isolates from seafood, horticulture and factory environments in New Zealand	14