Food Microbiology

Article	Citations
Corrigendum to “Epidemiology of Staphylococcus aureus food isolates: Comparison of conventional methods with whole genome sequencing typing methods” [Food Microbiol. volume 125, January 2025, 104625]	83
Campylobacter spp. prevalence and mitigation strategies in the broiler production chain	78
Investigation of combinations of rationally selected bioengineered nisin derivatives for their ability to inhibit Listeria in broth and model food systems	78
Antimicrobial plant secondary metabolites, MDR transporters and antimicrobial resistance in cereal-associated lactobacilli: is there a connection?	76
CpxAR two-component system contributes to virulence properties of Cronobacter sakazakii	74
Combining enrichment with multiplex real-time PCR leads to faster detection and identification of Campylobacter spp. in food compared to ISO 10272–1:2017	73
Characteristics of Staphylococcus aureus biofilm matured in tryptic soy broth, low-fat milk, or whole milk samples along with inactivation by 405 nm light combined with folic acid	70
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations	70
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat	60
A universal mechanism on desiccation tolerance of Cronobacter based on intracellular trehalose accumulation regulated by EnvZ/OmpR	58
Salmonella enterica subsp. enterica virulence potential can be linked to higher survival within a dynamic in vitro human gastrointestinal model	55
Selection of food cultures with protective properties for cooked ham	54
Microbial composition and viability of natural whey starters used in PDO Comté cheese-making	54
The role of PhoP/PhoQ system in regulating stress adaptation response in Escherichia coli O157:H7	46
Cardinal models to describe the effect of temperature and pH on the growth of Anoxybacillus flavithermus & Bacillus licheniformis	45
Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage	45
Prevalence and characterization of non-typhoidal Salmonella in egg from grading and packing plants in Korea	43
Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel by synergistic effects of tap water-based neutral electrolyzed water and lactic acid	43
Host defense peptides identified in human apolipoprotein B as novel food biopreservatives and active coating components	40
Prevalence and genomic characteristics of becAB-carrying Clostridium perfringens strains	40
The influence of almond's water activity and storage temperature on Salmonella survival and thermal resistance	40
Comparative assessment of antibacterial activity of Matricaria chamomilla L. extract, nisin and of its combination against Alicyclobacillus spp.	40
Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions	40
Lactic acid bacteria naturally associated with ready-to-eat rocket salad can survive the human gastrointestinal transit	39
SRAP markers as an alternative tool for Alternaria classification	39

Development and evaluation of a novel polymerase spiral reaction based testing technique for same-day visual detection of Campylobacter coli in pork	39
Botrytis cinerea expression profile and metabolism differs between noble and grey rot of grapes	39
Functional metaproteomic analysis of alcohol vinegar microbiota during an acetification process: A quantitative proteomic approach	38
Biofilm formation of Escherichia coli O157:H7 strains associated with recent reoccurring lettuce outbreaks	38
Evaluation of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry for the discrimination of Lacticaseibacillus species	37
Effect of slightly acidic electrolyzed water on natural Enterobacteriaceae reduction and seed germination in the production of alfalfa sprouts	37
Adhesion mechanism and biofilm formation of Escherichia coli O157:H7 in infected cucumber (Cucumis sativus L.)	36
Comparison between cage and free-range egg production on microbial composition, diversity and the presence of Salmonella enterica	36
Growth medium- and strain-dependent bactericidal efficacy of blue light against Shiga toxin-producing Escherichia coli on food-grade stainless steel and plastic	36
Validation of competition and dynamic models for Shiga toxin-producing Escherichia coli (STEC) growth in raw ground pork during temperature abuse	35
Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods	35
Dynamics of bacterial and fungal communities of mango: From the tree to ready-to-Eat products	35
Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process	34
Metagenomics-based insights into the microbial community dynamics and flavor development potentiality of artificial and natural pit mud	34
A comparative study of human norovirus and human sapovirus contamination in oysters (Crassostrea gigas) tissues from physical markets and e-commerce platforms in Guangzhou, China	33
Peroxyacetic acid and acidified sodium chlorite reduce microbial contamination on whole chicken carcasses obtained from two processing points	33
Enhancing wine malolactic fermentation: Variable effect of yeast mannoproteins on Oenococcus oeni strains	33
Biocontrol potential of Bacillus velezensis HG-8-2 against postharvest anthracnose on chili pepper caused by Colletotrichum scovillei	33
A meta-analysis of microbial thermal inactivation in low moisture foods	33
Inhibition of phage-resistant bacterial pathogen re-growth with the combined use of bacteriophages and EDTA	32
Exploring the suitability of Saccharomyces cerevisiae strains for winemaking under aerobic conditions	31
A worldwide review of illness outbreaks involving mixed salads/dressings and factors influencing product safety and shelf life	31
Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons	31
Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese	31
Editorial Board	30
Growth temperature influences the resistance of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium on lettuce to X-ray irradiation	30
Whole-genome sequencing analysis of uncommon Shiga toxin-producing Escherichia coli from cattle: Virulence gene profiles, antimicrobial resistance predictions, and identification of novel O-serogroups	30
Grape seed extract against Aichi virus infectivity in model foods and contact surfaces	29
Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation	29
Modelling viability of Listeria monocytogenes in paneer	29
Prevalence of Salmonella spp. in meat, seafood, and leafy green vegetables from local markets and vegetable farms in Phnom Penh, Cambodia	29
Effect of different vacuum levels for beef brisket during cold storage: A microbiological and physicochemical analysis	28
Editorial Board	28
SARS-CoV-2 remains infectious for at least a month on artificially-contaminated frozen berries	28
Prevalence of Listeria monocytogenes and indicator microorganisms in Florida cantaloupe packinghouses, 2013–2014	28
Insect chitosan as a natural antimicrobial against vegetative cells of Bacillus cereus in a cooked rice matrix	28
Assess different fermentation characteristics of 54 lager yeasts based on group classification	27
Characterization of ornithine decarboxylase with histidine decarboxylase activity in natural histidine decarboxylase gene deletion Enterobacter hormaechei RH3	27
Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions	27
Development of a qPCR method for classification of botrytized grape berries originated from Tokaj wine region	27
Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging	27
Pediococcus inopinatus with a well-developed CRISPR-Cas system dominates in long-term fermented kimchi, Mukeunji	27
Investigating luxS gene expression in lactobacilli along lab-scale cocoa fermentations	27
Molecular and proteomic response of Pseudomonas fluorescens biofilm cultured on lettuce (Lactuca sativa L.) after ultrasound treatment at different intensity levels	26
Comparative genomic analysis of 455 Lactiplantibacillus plantarum isolates: Habitat-specific genomes shaped by frequent recombination	26
Alginate-based antimicrobial coating reduces pathogens on alfalfa seeds and sprouts	25
Evaluating the influence of operational parameters of pulsed light on wine related yeasts: focus on inter- and intra-specific variability sensitivity	25
Quantification of Salmonella transfer in cross-contamination scenarios found in chicken slaughterhouses	25
Relationships between the inhibitory efficacy and physicochemical properties of six organic acids and monolaurin against Bacillus weihenstephanensis KBAB4 growth in liquid medium	25
Bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 inhibit a spoilage exopolysaccharide producer in a refrigerated meat system	25

Heat shock in Cronobacter sakazakii induces direct protection and cross-protection against simulated gastric fluid stress	25
Synergistic effect of the coculture of Leuconostoc pseudomesenteroides and Lactococcus lactis, isolated from honeybees, on the generation of plant-based dairy alternatives based on soy, pea, oat, and	25
Assessment of the relationship between the MLST genetic diversity of Listeria monocytogenes and growth under selective and non-selective conditions	25
Polyvinyl chloride microplastics facilitated the transmission of Vibrio parahaemolyticus from surrounding water to Litopenaeus vannamei	25
Droplet digital PCR method for the absolute quantitative detection and monitoring of Lacticaseibacillus casei	24
Relative performance of commercial citric acid and quaternary ammonium sanitizers against Listeria monocytogenes under conditions relevant to food industry	24
Low-energy X-ray inactivation of Listeria monocytogenes in mono-/co-culture biofilms with Pseudomonas fluorescens on food contact surfaces	24
Combined treatment of pulsed light and nisin-organic acid based antimicrobial wash for inactivation of Escherichia coli O157:H7 in Romaine lettuce, reduction of microbial loads, and retention of quali	24
Enhancing the quality of dark tea through fermentation with Aspergillus niger: Unveiling aroma and taste characteristics	24
Inactivation of Escherichia coli K12 on raw almonds using supercritical carbon dioxide and thyme oil	24
Oxygen management during kombucha production: Roles of the matrix, microbial activity, and process parameters	24
Editorial Board	24
Pangenome analysis reveals the genetic basis for taxonomic classification of the Lactobacillaceae family	24
Humulus lupulus and microbes: Exploring biotic causes for hop creep	24
Microbial community structure and interactions between Aspergillus oryzae and bacteria in traditional solid-state fermentation of Jiangqu	23
Which domestic refrigerator temperatures in Europe? - Focus on shelf-life studies regarding Listeria monocytogenes (Lm) in ready-to-eat (RTE) foods	23
The food application of a novel Staphylococcus aureus bacteriophage vB_SA_STAP152 and its endolysin LysP152 with high enzymatic activity under cold temperature	23
Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks	23
Low-energy X-ray irradiation effectively inactivates major foodborne pathogen biofilms on various food contact surfaces	23
Heat resistance of five spoilage microorganisms in a carbonated broth	23
Impact of multiple hurdles on Listeria monocytogenes dispersion of survivors	23
3-Hydroxypropionic acid contributes to the antibacterial activity of glycerol metabolism by the food microbe Limosilactobacillus reuteri	23
Isolation and characterization of Salmonella Typhimurium SL1344 variants with increased resistance to different stressing agents and food processing technologies	22
An international inter-laboratory study to compare digital PCR with ISO standardized qPCR assays for the detection of norovirus GI and GII in oyster tissue	22
Emergence of Salmonella Infantis carrying the pESI-like plasmid from eggs in egg grading and packing plants in Korea	22
Rare short- and medium-chain fatty acid-producing anaerobes from raw soil play vital roles in formation of diverse flavour compounds of Jiangxiangxing Baijiu	22
Lactic fermentation of cooked, comminuted mussel, Perna canaliculus	22
Effects of osmotic and high pressure stress on expression of virulence factors among Enterococcus spp. isolated from food of animal origin	22
Mixing postharvest fungicides and sanitizers results in unpredictable survival of microbes that affect cantaloupes	22
Escherichia coli O157:H7 is challenged by the presence of Pseudomonas, but successfully co-existed in dual-species microbial communities	21
Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer	21
Geobacillus stearothermophilus STCC4517 spore suspensions showed survival curves with shoulder phenomena independent of sporulation temperature and pH, whose duration was an exponential function of tr	21
Microbial composition and dynamics in environmental samples from a ready-to-eat food production facility with a long-term colonization of Listeria monocytogenes	21
Co-culture fermentation of Debaryomyces hansenii and Bacillus atrophaeus alleviates quality deterioration of litchi fruit by ameliorating microbial community diversity and composition	21
Survival kinetics of Listeria monocytogenes and Salmonella enterica on dehydrated enoki and wood ear mushrooms during long-term storage	20
Quantitative detection of trace VBNC Cronobacter sakazakii by immunomagnetic separation in combination with PMAxx-ddPCR in dairy products	20
Efficacy and mechanism of action of food isolated yeasts in the control of Aspergillus flavus growth on pistachio nuts	20
It takes two to attach - endo-1,3-β-d-glucanase as a potential receptor of mannose-independent, FimH-dependent Salmonella Typhimurium binding to spinach leaves	20
The synergic interaction between environmental factors (pH and NaCl) and the physiological state (vegetative cells and spores) provides new possibilities for optimizing processes to manage risk of C.	20
Films of biopolymers, pectin and gellan, enriched with natamycin and clove essential oils for the packaging of Corn tortilla: Protection against Staphylococcus aureus and Candida parapsilosis	20
Germination and outgrowth of Bacillus mycoides KBAB4 spores are impacted by environmental pH, quantitatively analyzed at single cell level with sporetracker	20
Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles	20
Candida krusei is the major contaminant of ultrafiltration and reverse osmosis membranes used for cranberry juice production	20
Analysis of composition and molecular characterization of mycobiota occurring on surface of cheese ripened in Dossena's mine	20
Live holding of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) — Effect on microbial growth in processed leg meat during refrigerated storage	20
Bacillus subtilis fermented shrimp waste isolated peptide, PVQ9, and its antimicrobial mechanism on four Gram-positive foodborne bacteria	20
Differentiation of Saccharomyces species by lipid and metabolome profiles from a single colony	19
Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation	19
Combined treatment of ε-polylysine and heat damages protective structures and spore inner membranes to inactivate Bacillus subtilis spores	19
The cytotoxic potential of Bacillus cereus strains of various origins	19
Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli	19
Editorial Board	19
Three stilbenes make difference to the antifungal effects on ochratoxin A and its precursor production of Aspergillus carbonarius	19
Editorial Board	19
The Gamma concept approach as a tool to predict fresh produce supporting or not the growth of L. monocytogenes	19
To each their own: Delving into the vitaminic preferences of non-Saccharomyces wine yeasts	18
Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment	18
Mechanism of Polygonum hydropiper reducing ethyl carbamate in Chinese rice wine (Huangjiu) brewing	18
Development of quantitative real-time PCR and digital droplet-PCR assays for rapid and early detection of the spoilage yeasts Saccharomycopsis fibuligera and Wickerhamomyces anomalus in bread	18
The changing microbiome of poultry meat; from farm to fridge	18
Common food preservatives impose distinct selective pressures on Salmonella Typhimurium planktonic and biofilm populations	18
Prevalence, antibiotic resistance, virulence genes and molecular characteristics of Salmonella isolated from ducks and wild geese in China	18
Distribution and prevalence of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in raw ruminants’ milk: A systematic review	18
Antibiofilm activity of LAE (ethyl lauroyl arginate) against food-borne fungi and its application in polystyrene surface coating	18
Cross-contamination of mature Listeria monocytogenes biofilms from stainless steel surfaces to chicken broth before and after the application of chlorinated alkaline and enzymatic detergents	17
Induction of viable but nonculturable Salmonella spp. in liquid eggs by mild heat and subsequent resuscitation	17
The functional starter and its genomic insight for histamine degradation in fish sauce	17
Influence of type, concentration, exposure time, temperature, and presence of organic load on the antifungal efficacy of industrial sanitizers against Aspergillus brasiliensis (ATCC 16404)	17
Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets	17
Biocontrol of Salmonella Schwarzengrund and Escherichia coli O157:H7 planktonic and biofilm cells via combined treatment of polyvalent phage and sodium hexametaphosphate on foods and food contact surf	17
Investigating the role of primary fungi in Huangjiu fermentation: Insights from flavor orientation and synthetic microbiomes	17
Identification of the genetic elements involved in biofilm formation by Salmonella enterica serovar Tennessee using mini-Tn10 mutagenesis and DNA sequencing	17
Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples	17
Enhancement of dry-hopped cider aroma through selection of apple cultivar, hop variety and yeast strain	17
Butyrate decreases Campylobacter jejuni motility and biofilm partially through influence on LysR expression	17
Using plasma-activated water for decontamination of Salmonella spp. on common building surfaces in poultry houses	17
Editorial Board	17
Carvacrol encapsulation into nanoparticles produced from chia and flaxseed mucilage: Characterization, stability and antimicrobial activity against Salmonella and Listeria monocytogenes	17
Species-level understanding of the bacterial community in Daqu based on full-length 16S rRNA gene sequences	17
Microbial diversity in sherry wine biofilms and surrounding mites	17

Escherichia coli O157:H7 had a high degree of acid resistance in the presence of osmolytes (glycerol, glycine or fructose) by altering its lipid membrane composition	17
Correlation of organic acid tolerance and genotypic characteristics of Listeria monocytogenes food and clinical isolates	17
Editorial Board	17
Enhancing viability of dried lactic acid bacteria prepared by freeze drying and spray drying via heat preadaptation	16
Transition of microbial contamination on the surface of carcass during the cattle slaughter process	16
Exploring the microbial diversity of novel misos with metagenomics	16
Mechanisms adopted by Salmonella to colonize plant hosts	16
Antimicrobial effect of garlic against foodborne pathogens in ground mutton	16
Independent evaluation of a DNA microarray system for Salmonella detection in ground beef	16
Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci	16
Bacterial microbiota shifts in vacuum-packed beef during storage at different temperatures: Impacts on blown pack spoilage	16
Comprehensive identification of pathogenic microbes and antimicrobial resistance genes in food products using nanopore sequencing-based metagenomics	16
Application of natamycin and farnesol as bioprotection agents to inhibit biofilm formation of yeasts and foodborne bacterial pathogens in apple juice processing lines	16
Efficacy of oxidative disinfectants, quaternary ammonium compounds and dry heat on the inactivation of Salmonella Enteritidis in different cellular states	16
Efficacy of cleaning and sanitizing procedures to reduce Listeria monocytogenes on food contact surfaces commonly found in fresh produce operations	16
Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii	16
Levels of T-2 toxin and its metabolites, and the occurrence of Fusarium fungi in spring barley in the Czech Republic	16
Two-component system LiaSR negatively regulated the acid resistance and pathogenicity of Listeria monocytogenes 10403S	16
To be or not to be required: Yeast vitaminic requirements in winemaking	16
Study of the microbial diversity of a panel of Belgian artisanal cheeses associated with challenge studies for Listeria monocytogenes	16
Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review	16
Evaluating the fate of Escherichia coli O157:H7 and Salmonella spp. on cucumbers	15
Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi	15
Multiplex PCR method for the detection of human norovirus, Salmonella spp., Shigella spp., and shiga toxin producing Escherichia coli in blackberry, coriander, lettuce and strawberry	15
Genomic diversity and characterization of Listeria monocytogenes from dry-cured ham processing plants	15
Biodiversity and antibiotic resistance profile provide new evidence for a different origin of enterococci in bovine raw milk and feces.	15
Whole genome enrichment approach for genomic surveillance of Toxoplasma gondii	15
Impact of population density and stress adaptation on the internalization of Salmonella in leafy greens	15
Assessment of trans-cinnamaldehyde and eugenol assisted heat treatment against Salmonella Typhimurium in low moisture food components	15
Effect of oil exposure stages on the heat resistance of Salmonella enterica serovar Enteritidis phage type 30 in peanut flour	14
Cold-tolerant microorganisms causing spoilage of vacuum-packed beef under time-temperature abuse determined by culture and qPCR	14
Microbiological analysis of frozen profiteroles and mini chocolate eclairs implicated in a national salmonellosis outbreak	14
Propidium monoazide (PMA) qPCR assay compared to the plate count method for quantifying the growth of Salmonella enterica serotypes in vacuum-packaged turkey breast combined with a mathematical modeli	14
The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk	14
Bioactive dipeptides enhance the tolerance of lager yeast to ethanol-oxidation cross-stress by regulating the multilevel defense system	14
Regulatory function of sigma factors RpoS/RpoN in adaptation and spoilage potential of Shewanella baltica	14
Weather factors, soil microbiome, and bacteria-fungi interactions as drivers of the epiphytic phyllosphere communities of romaine lettuce	14
Sucrose contributed to the biofilm formation of Tetragenococcus halophilus and changed the biofilm structure	14
Sensomic comparison of lager beers fermented by selected Saccharomyces pastorianus yeast strains	14
Antibacterial mechanism of lysine against Escherichia coli O157:H7, its action on lettuce and in reducing the severity of murine colitis	14
The impact of environmental conditions and milk type on microbial communities of wooden vats and cheeses produced therein	14
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables	14
Development of a quantitative microbiological spoilage risk assessment (QMSRA) model for cooked ham sliced at retail	14
A systematic review and meta-analysis indicates a substantial burden of human noroviruses in shellfish worldwide, with GII.4 and GII.2 being the predominant genotypes	14
Understanding inactivation of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on romaine lettuce by emulsified thyme essential oil	14
Quantification of hepatitis E virus in raw pork livers using droplet digital RT-PCR	14
Safety assessment of white colony-forming yeasts in kimchi	14
Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii	14
Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee	13
Editorial Board	13
Corrigendum to “Prevalence of Listeria spp. in produce handling and processing facilities in the Pacific Northwest” [Food Microbiol. 90, September 2020, 103468]	13
Characterization and fitness cost analysis of two plasmids carrying different subtypes of bla in aquaculture farming	13
Unknown cold-tolerant Clostridium spp.: Characteristics and potential to cause meat spoilage	13
Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages	13
L. monocytogens exhibited less cell membrane damage, lipid peroxidation, and intracellular reactive oxygen species accumulation after plasma-activated water treatment compared to E. coli O157:H7 and S	13
Editorial Board	13
Deciphering the acidophilia and acid resistance in Acetilactobacillus jinshanensis dominating baijiu fermentation through multi-omics analysis	13
Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread	13
ELIME-IMS hybrid assay for Salmonella detection in swine mesenteric lymph nodes at slaughterhouse	13
Soy protein hydrolysates induce menaquinone-7 biosynthesis by enhancing the biofilm formation of Bacillus subtilis natto	13
Transcriptomic analysis of Lactiplantibacillus plantarum SH7 reveals LuxS/AI-2 quorum sensing-mediated putrescine degradation and enhanced biogenic amine reduction via luxS gene overexpression	13
Corrigendum to “Assessment of the relationship between the MLST genetic diversity of Listeria monocytogenes and growth under selective and non-selective conditions” [Food Microbiol. 114 (2023) 104303]	13
The eisosomes contribute to acid tolerance of yeast by maintaining cell membrane integrity	13
Differential susceptibility of mycotoxin-producing fungi to distinct antifungal proteins (AFPs)	13
The microbial condition of Scottish wild deer carcasses collected for human consumption and the hygiene risk factors associated with Escherichia coli and total coliforms contamination	13
Influence of different stress factors during the elaboration of grape must's pied de cuve on the dynamics of yeast populations during alcoholic fermentation	12
Microbial profiles of Greek PDO cheeses assessed with amplicon metabarcoding	12
Pyrococcus furiosus argonaute based Alicyclobacillus acidoterrestrsis detection in fruit juice	12
Contamination of fresh produce sold on the Italian market with Cyclospora cayetanensis and Echinococcus multilocularis	12
Listeria monocytogenes prevalence and genomic diversity along the pig and pork production chain	12
Recent paradigm shifts in the perception of the role of Bacillus thuringiensis in foodborne disease	12
Plant-based natural flavonoids show strong inhibition of aflatoxin production and related gene expressions correlated with chemical structure	12
Meat-derived Escherichia coli and Pseudomonas fragi manage to co-exist in dual-species biofilms by adjusting gene-regulated competitive strength	12
Quantification of Campylobacter jejuni gene expression after successive stresses mimicking poultry slaughtering steps	12
Impact of serine and serine synthesis genes on H2S release in Saccharomyces cerevisiae during wine fermentation	12
Melissa officinalis essential oil as an antimicrobial agent against Listeria monocytogenes in watermelon juice	12
Airborne signals of Pseudomonas fluorescens modulate swimming motility and biofilm formation of Listeria monocytogenes in a contactless coculture system	12
Glutathione metabolism contributes to citric acid tolerance and antioxidant capacity in Acetobacter tropicalis	12
The interaction among Kluyveromyces marxianus G-Y4, Lacticaseibacillus paracasei GL1, and Lactobacillus helveticus SNA12 and signaling molecule AI-2 participate in the formation of biofilm	12
The efficiency of UV light-emitting diodes (UV-LED) in decontaminating Campylobacter and Salmonella and natural microbiota in chicken breast, compared to a UV pilot-plant scale device	12
Temporal and geographical comparison of bulk tank milk and water microbiota composition in Brazilian dairy farms	12
Method for tick-borne encephalitis virus detection in raw milk products	12
Correlation between the bacterial community succession and purine compound changes during Huangjiu fermentation	12
Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics	12
Occurrence, genetic characterization, and antibiotic susceptibility of Cronobacter spp. isolated from low water activity functional foods in Brazil	11
Genomic rearrangements in the aspA-dcuA locus of Propionibacterium freudenreichii are associated with aspartase activity	11
Delayed lactose utilization among Shiga toxin-producing Escherichia coli of serogroup O121	11
Experimentally observed Campylobacter jejuni survival kinetics in chicken meat products during model gastric digestion tended to be lower than model predictions	11
Quality decline of prepared dishes stored at 4 °C: Microbial regulation of nitrite and biogenic amine formation	11
The synergistic bactericidal effect of simultaneous 222 nm krypton-chlorine excilamp and 307 nm UVB light treatment on sliced cheese and its mechanisms	11
Biofilm formation of the food spoiler Brochothrix thermosphacta on different industrial surface materials using a biofilm reactor	11
Effect of abiotic and biotic factors on Brettanomyces bruxellensis bioadhesion properties	11
Fungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation	11
Tolerance of Listeria monocytogenes to biocides used in food processing environments	11
Heightened variability observed in resistance and virulence genes across salmonella Kentucky isolates from poultry environments in British Columbia, Canada	11