Journal of Food Safety

Article	Citations
Antimicrobial activity and mechanism of limonene against Staphylococcus aureus	72
Food safety lessons learned from the COVID‐19 pandemic	32
Characterization of Commiphora wightii based bioactive edible film and its efficacy for improving the storage quality of meat products	27
A review of epidemic investigation on cold‐chain food‐mediatedSARS‐CoV‐2 transmission and food safety consideration duringCOVID‐19 pandemic	27
Recent insights into green antimicrobial packaging towards food safety reinforcement: A review	26
New hybrid data mining model for prediction of Salmonella presence in agricultural waters based on ensemble feature selection and machine learning algorithms	19
Glycerol‐plasticized chitosan film for the preservation of orange	19
Description of control programmes for Salmonella in pigs in Europe. Progress to date?	16
The use of antifungal oat‐sourdough lactic acid bacteria to improve safety and technological functionalities of the supplemented wheat bread	15
Antimicrobial activity and mechanism of oregano essential oil against Shewanella putrefaciens	14
Impact of low‐dose gaseous ozone treatment to reduce the growth of in vitro broth cultures of foodborne pathogenic/spoilage bacteria in a food storage cold chamber	12
Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf	12
Food safety knowledge, hygiene practices, and eating attitudes of academics and university students during the coronavirus (COVID‐19) pandemic in Turkey	11
Evaluation of the impact of hydrogen‐rich water on the deaccumulation of heavy metals in butter	11
Effects of apple polyphenols and chitosan‐based coatings on quality and shelf life of large yellow croaker (Pseudosciaena crocea) as determined by low field nuclear magnetic resonanc	11
Development of a species‐specific monoclonal antibody for rapid detection and identification of foodborne pathogen Vibrio vulnificus	11
Controlled release and improved stability of vitaminD3within nanoliposomes stabilized by palmitic acid	11
Nondestructive detection for egg freshness based on hyperspectral imaging technology combined with harris hawks optimization support vector regression	11
Rapid detection of Escherichia coli O157:H7 in milk, bread, and jelly by lac dye coloration‐based bidirectional lateral flow immunoassay strip	11
Recent advances onDNAand omics‐based technology in Food testing and authentication: A review	10
Assessment of aflatoxin B1 in animal feed and aflatoxin M1 in raw milk samples of different species of milking animals from Punjab, Pakistan	10
Stability of severe acute respiratory syndrome coronavirus 2 in dairy products	10
Antifungal activity of human gut lactic acid bacteria against aflatoxigenic Aspergillus flavus MTCC 2798 and their potential application as food biopreservative	10
Mixed Salmonella cultures reveal competitive advantages between strains during pre‐enrichment and selective enrichment	10
Review of recent advances in improved lateral flow immunoassay for the detection of pathogenic Escherichia coli O157:H7 in foods	9

Development of monoclonal antibody‐based sandwich ELISA for detecting major mango allergen Man i1 in processed foods	9
Comparative studies of microbial and heavy metal safety assessment of the herbs cultivated in hydroponically and regular soil system	9
Crustaceans (shrimp, crab, and lobster): A comprehensive review of their potential health hazards and detection methods to assure their biosafety	9
Chemical composition and antibacterial activity of ethyl acetate extract of Astragalus membranaceus aerial parts	9
Effects of 405 nm light‐emitting diode treatment on microbial community on fresh‐cut pakchoi and antimicrobial action against Pseudomonas reinekei and Pseudomonas palleronian	8
Alkaline lysis‐loop mediated isothermal amplification assay for rapid and on‐site authentication of buffalo (Bubalus bubalis) meat	8
Occurrence of aflatoxin M 1 in yogurt of five countries in west Asia region: A systematic review and meta‐analysis	8
A new strategy to design novel modified atmosphere packaging formulation maintains the qualities of postharvest strawberries (Fragaria ananassa) during low‐temperature storage	8
Inactivation of viruses using nonthermal plasma in viral suspensions and foodstuff: A short review of recent studies	8
Antimicrobial resistance, virulence genes, and biofilm formation in Staphylococcus aureus strains isolated from meat and meat products	8
The food safety knowledge of street food vendors and the sanitary compliance of their vending facilities, Johannesburg, South Africa	7
Combined effects of pectin–plant essential oil coating with vacuum packaging on the quality of large yellow croaker (Pseudosciaena crocea) during iced storage	7
Nanogold‐based immunochromatographic strip test for rapid detection of clinical and environmental strains of Vibrio cholerae	7
A rapid lateral flow assay using immunomagnetic nanoparticles for detecting mango allergen residues in processed foods	7
Use of ComBase data to develop an artificial neural network model for nonthermal inactivation of Campylobacter jejuni in milk and beef and evaluation of model performance	7
A rapid detection of Escherichia coli O157:H7 by competition visual antigen macroarray	6
Evaluation of the membrane damage mechanism of chlorogenic acid against Bacillus cereus and Micrococcus luteus a simulation study on antibacterial growth in food	6
Enhanced antimicrobial effectiveness of synergistic mixtures of rambutan peel extract and cinnamon essential oil on food spoilage bacteria and bio‐based food packaging	6
Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system	6
Migration analysis and health impact assessment of phthalates in takeaway food packaging materials	6
Comparison of selective enrichment and plating media for Salmonella isolation from broiler carcasses	6
Effect of encapsulation and natural polyphenolic compounds on bacteriophage stability and activity on Escherichia coli in Lactuca sativa L. var. longifolia	6
Food safety considerations in the production of traditional fermented products: Japanese rice koji and miso	6
Composite coatings based on konjac glucomannan and sodium alginate modified with allicin and in situ SiOx for ginger rhizomes preservation	6
Freeze–thaw enhanced stability and mechanical strength of polysaccharide‐based sodium alginate/hyaluronic acid films	6
Effects of nonthermal dielectric barrier discharge plasma against Listeria monocytogenes and quality of smoked salmon fillets	6
Challenges with food safety adoption: A review	6
Evaluation of a test method to detect hepatitis A virus in salted shellfish	6
Ultrasound assisted slightly acidic electrolyzed water treatment on the protein structure stability of vacuum‐packaged sea bass (Lateolabrax japonicas) during refrigerated storage	6
Prevalence and antimicrobial resistance of foodborne pathogens in select fresh produce procured from farmers' markets in Central Virginia	6
Possible explanation for limited reduction of pathogens on radish microgreens after spray application of chlorinated water during growth with disperse contamination spread of abiotic surrogate on leav	6
Fluorescence immunoassay based on phage mimotope for nontoxic detection of Zearalenone in maize	5
In the landscape of SARS‐CoV‐2 and fresh fruits and vegetables: The fake and hidden transmission risks	5
Impact of gas ultrafine bubbles on the potency of chlorine solutions against Listeria monocytogenes biofilms	5
Rapid label‐free detection of Salmonella enterica with biolayer interferometry	5
In vitro growth‐inhibitory effect of essential oils and supercritical carbon dioxide extracts from Cinnamomum spp. barks and fruits against food bacterial pathogens in liquid and vapor phase	5
Do fillers improve the physicochemical properties of antimicrobial tapioca starch edible films?	5
Multitoxin immunoaffinity analysis of aflatoxins and ochratoxin A in spices	5
Impact of nanoscale coating of stainless steel on Salmonella Enteritidis and Escherichia coli	5
In vitro investigation of chemical composition and antibacterial activity of alcoholic, hydroalcoholic extracts, and essential oil of Spinacia oleracea leaves from Iran	5
Evaluation of the use of ampicillin‐ and streptomycin‐resistant Shiga toxin‐producing Escherichia coli to reduce the burden of background microbiota during food safety studies	5
A novel paper based loop mediated isothermal amplification and lateral flow assay (LAMP‐LFA) for point‐of‐care detection of buffalo tissue origin in diverse foods	5
Applications of light emitting diodes and their mechanism for food preservation	5
The efficacy of preharvest application of electrolyzed water and chemical sanitizers against foodborne pathogen surrogates on leafy green vegetables	5
Mycoflora, aflatoxins, and antimicrobial properties of some Ghanaian local spices and herbs	5
Application of ohmic heating for the inactivation of microbiological hazards in food products	5
Practical application of bacteriophage in food manufacturing facilities for the control of Listeria sp.	5
Enhanced antimicrobial activity against Alicyclobacillus acidoterrestris in apple juice by genome shuffling of Lactobacillus acidophilusNX2‐6	5
Climate change and food safety: Temperature impact on the attachment of Escherichia coli pathogroups on cress leaf	4
Stability of antimicrobial, antioxidant, and functional properties of pectin‐based film incorporated with Thymus capitatus and Cinnamomum verum essential oils	4

Preparation and characterization of chitosan/halloysite nanotubes composite film with ethylene scavenging and gas resistance for active food packaging	4
Antimicrobial activities of flavedo peel extract and its feasibility in the development of bio‐based pectin coating film for fruit preservation	4
A systematic review on recent trends and perspectives of biosensors in food industries	4
Study on the effect of atmospheric and low‐pressure plasma and its combination on the microbial reduction and quality of milk	4
Outcomes of 1‐MCP combined with aerosolization of ε‐polylysine antimicrobials on storage quality of flat peach	4
Garcinia mangostana extract inhibits the attachment of chicken isolates of Listeria monocytogenes to cultured colorectal cells potentially due to a high proanthocya	4
School foodservice directors' national training practices	4
Prevalence and molecular characterization of multidrug‐resistant Escherichia coliO157: H7 from dairy milk in the Peshawar region of Pakistan	4
Bacteriophages for detection and control of foodborne bacterial pathogens—The case of Bacillus cereus and their phages	4
New infrared heat treatment approaches to dry and combat fungal contamination of shelled corn	4
Organic acids as an alternative method to control Salmonella enterica serotype Choleraesuis and Listeria monocytogenes in pork jowl fat	4
In vitro biosafety and bioactivity assessment of the goat milk protein derived hydrolysates peptides	4
Combination of aerosolized acetic acid and chlorine dioxide‐releasing film to inactivate Salmonella enterica and its effect on quality of tomatoes and Romaine lettuce	4
Prevalence and antimicrobial resistance of foodborne pathogens in value‐added commodities procured from farmers' markets in Central Virginia	4
Phenotypic and genotypic characterization of salmonella Enteritidis isolated from two consecutive Food‐Poisoning outbreaks in Sichuan, China	4
Bacterial biofilm reduction by 275 and 455 nm light pulses emitted from light emitting diodes	3
Impact of gas ultrafine bubbles on the efficacy of antimicrobials for eliminating fresh and aged Listeria monocytogenes biofilms on dairy processing surfaces	3
1‐MCP and pulsed controlled atmosphere affect internal storage disorders and desired quality of watercored “Fuji” apples	3
Rapid detection of Geobacillus and Anoxybacillus species by quantitative qPCR (qPCR) in commercial dairy products	3
Contamination of beef and beef products by Listeria spp. and molecular characterization of L. monocytogenes in Mpumalanga, South Africa	3
Preparation and characterization of edible whey protein nanofibrils and efficacy studies on the quality and shelf‐life of chilled food products	3
Improving ready‐to‐eat apple cubes' safety using chitosan‐based active coatings	3
Protective effects of oral administration of mixed probiotic spores of Bacillus subtilis and Bacillus coagulans on gut microbiota changes and intestinal and liver d	3
Study on microbial community and physicochemical properties of braised chicken during processing and storage microbial community of braised chicken	3
Gamma radiation treatment of postharvest produce for Salmonella enterica reduction on baby carrot and grape tomato	3
Formulation, characterization, and stability of food grade oil‐in‐water nanoemulsions of essential oils of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum	3
Comparing the effectiveness of Cinnamomum zeylanicum essential oil and two common household sanitizers to reduce lettuce microbiota and prevent Salmonella enterica recontamination	3
Reduction of Salmonella enterica in Turkey breast slices kept under aerobic and vacuum conditions by application of lactic acid, a bacteriophage, and ultrasound	3
Biogenic amines content changes during storage and establishment of shelf life prediction model of red bean curd	3
Development of a portable electronic nose for in‐situ detection of submerged fermentation of Tremella aurantialba	3
Effect of rpoS on the survival and gene expression of Salmonella Enteritidis in low water activity foods	3
Phagomagnetic separation in combination with real‐time PCR assay for detection of Salmonella Enteritidis and Typhimurium in dairy products	2
Rapid detection of florfenicol antibiotic residues in chicken meat using surface‐enhanced Raman spectroscopy	2
Soluble soybean polysaccharide/TiO2 nanocomposites: Biological activity, release behavior, biodegradability, and biosafety	2
A pilot‐scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low‐moisture foods	2
Antibiotic, heavy metal, and disinfectant resistance in chicken, cattle, and sheep origin E. coli and whole‐genome sequencing analysis of a multidrug‐resistant E. coli O100:H25 strain	2
Heavy metals transfer in soil‐vegetable continuum and health risk assessment via consumption in the urban sprawl of Delhi, India	2
Application of combined essential oils and bacteriocins encapsulated in gelatin for bio‐preservation of meatballs	2
Preharvest fungicide treatments reduce the effective SO2 threshold of postharvest fumigation to control pathogens and maintain quality of “red globe” (Vitis vinifera) grap	2
Using loop‐mediated isothermal amplification combined with gold nanoparticles for optically rapid detection of shrimp Vibrio parahaemolyticus	2
Sheep and goats are reservoirs of colistin resistant Escherichia coli that co‐resist critically important antimicrobials: First study from Jordan	2
Metagenomic reveals succession in the bacterial community and predicts changes in raw milk during refrigeration	2
Food companies' perception of Japanese Food Safety Certification recognized by the Global Food Safety Initiative: Current state of program diffusion and future issues	2
Inactivation effect and action mode of ohmic heating on Staphylococcus aureus in phosphate‐buffered saline	2
Prevalence and patterns of fecal shedding of Shiga toxin–producing Escherichia coli by cattle at a commercial feedlot in South Africa	2
Integration of electron beam technology into fresh produce wash water line: Effect of inoculum suspension medium and water quality parameters on the radioresistance of Salmonella Typhimurium	2
Presumptive probiotic bacteria from traditionally fermented African food challenge the adhesion of enteroaggregative E. coli	2
Fruits and vegetables are the major source of food safety issues need to overcome at household level (traditional vs. green technologies): A comparative review	2
Spectroscopic and molecular docking studies of the interactions of sunset yellow and allura red with human serum albumin	2
Modeling the survival of Campylobacter jejuni in raw milk considering the viable but non‐culturable cells (VBNC)	2
Aptamer and Ru(bpy)32+‐AuNPs‐based electrochemiluminescence biosensor for accurate detecting Listeria monocytogenes	2
Occurrence and characterization of ciprofloxacin‐resistantEscherichia colifrom bovine and ovine bulk tank milk samples in Turkey	2
Activated carbon@silver nanoparticles conjugates as SERS substrate for capturing malathion analyte molecules for SERS detection	2
Effect of sub‐lethal treatment of carvacrol and thymol on virulence potential and resistance to several bactericidal treatments of Staphylococcus aureus	2
Impact of gas ultrafine bubbles on the efficacy of commonly used antimicrobials for apple washing	2
Plant addition impact on aflatoxin B1 levels, physico‐chemical, nutritional, and sensory properties of fried peanut biscuits	2
Development and evaluation of sandwich ELISA for detection and quantification of staphylococcal enterotoxin‐A in food	2
Dynamic model to describe kinetic behavior of Listeria monocytogenes in smoked salmon	2
Immunoinformatics aided design of a peptide‐based kit for detecting Escherichia coliO157:H7 from food sources	2
Effect of phenolic compounds and cold shock on survival and virulence of Escherichia coli pathotypes	2
Multidrug resistance of Escherichia coli in fish supply chain: A preliminary investigation	2
Quantum dots‐based fluorescence immunoassay for detection of tiamulin in pork	2
Inactivating effect of dielectric barrier discharge plasma on Escherichia coli O157:H7 and Staphylococcus aureus in various dried products	2
Decontamination of egg‐associated pathogens by plasma‐activated water and hydrogen peroxide	2
Inactivation of viruses related to foodborne infections using cold plasma technology	2
Use of a phage cocktail to reduce the numbers of seven Escherichia coli strains belonging to different STEC serogroups applied to fresh produce and seeds	2
Colorimetric indicator films developed by incorporating anthocyanins into chitosan‐based matrices	2
Validation of simulated commercial manufacturing of flour tortillas to control Salmonella contamination	2
Study on the current status of exposure to pathogenic microorganisms and consumers' interest in milk tea	2
Surface pasteurization of fresh pomelo juice vesicles by gaseous chlorine dioxide	1
Ochratoxin A and zearalenone in poultry feed samples from South China	1
Contamination of herbs and spices: A 23‐year EU RASFF notifications analysis	1
Development of a chemiluminescence detection technique for malachite green	1
Application of portable near‐infrared spectroscopy technology for grade identification of Panax notoginseng slices	1
Assessment of the chemical profile and potential biocontrol of Amphora coffeaeformis against foodborne pathogens and Culex pipiens L. to ensure food safety	1
Controlling Campylobacter jejuni in vitro and in chicken using combinations of citrus‐based and trisodium phosphate formulations	1
Relevance of corona virus in food industry: A literature review on risks, challenges, and potential preventive measures	1
Contribution of MALDI‐TOF‐MS‐based principal component analysis for distinguishing foodborne pathogens	1
Development of a quantum dots‐based strip immunoassay for the detection of pyrimethanil in fruit and vegetable samples	1
Evaluation of antimicrobial and antioxidant efficacy of hydro ethanol extract of peels of Kufri Chandramukhi, Kufri Chipsona‐3, and Kufri Jyoti potato varieties alone and in combi	1

Evaluation of peroxyacetic acid, liquid buffered vinegar, and cultured dextrose fermentate as potential antimicrobial interventions for raw chicken livers	1
Application of resveratrol butyric acid derivatives in the processing, physicochemical characterization, and the shelf‐life extension of Chinese sausages low in sodium nitrite	1
Antimicrobial effect of zinc oxide nanoparticles on Campylobacter jejuni and Salmonella enterica serovar Enteritidis	1
Unraveling the physicochemical and toxicological properties of food product isolated E341/E171	1
Strategic detection of food contaminants using nanoparticle‐based paper sensors	1
Covalent immobilization of Saccharomyces cerevisiae and Candida albicans cell walls for aflatoxin M1 bio‐detoxification	1
Inhibition of bacterial adherence on stainless steel coupons by surface conditioning with selected polar lipids	1
Effects of high hydrostatic pressure on inactivation, morphological damage, and enzyme activity of Escherichia coli O157:H7	1
The antimicrobial effect of Melissa officinalis L. essential oil to Shewanella putrefaciens: Insights based on the cell membrane and biofilm	1
Contribution of chitosan–caffeic acid graft against Staphylococcus aureus on oxidative stress and cell membrane	1
Development and characterization of antibacterial packaging film based on poly (vinyl alcohol)/agarose enriched with cinnamon oil	1
Anti‐adhesive effects of sialic acid and Lactobacillus plantarum on Staphylococcus aureus in vitro	1
Effect of lactic acid stress on biofilm formation of Escherichia coli O26 at different temperatures	1
Comparative efficiency of carbohydrates on the biofilm‐forming ability of enteroaggregative Escherichia coli	1
The effect of lime oil emulsion on seed germination, antimicrobial and antioxidant properties of hydroponic baby green oak lettuce for the assurance of safety from farm to fork	1
Effects of modified starch and homogeneous process on quality and volatile compounds of squid ink sauces	1
Polyclonal hen egg yolk antibodies could confer passive protection against Salmonella serotypes in broiler chicks	1
Evaluation of sodium hypochlorite and peroxyacetic acid to prevent transfer of surface‐attached Listeria monocytogenes to produce	1
Effect of food environment on the ability of microorganisms to form biofilms	1
Gaseous chlorine dioxide inactivation of microbial contamination on whole black peppercorns	1
Antifungal action of quaternary ammonium compounds against environmental molds isolated from food industries	1
Combined antibacterial effect of Origanum essential oils and antibiotics against multiresistant foodborne Salmonella isolated from poultry and shellfish in Morocco	1
Deep eutectic solvents improve the stability of forsythoside A	1
Anti‐shigellosis activity of the aqueous extract of garlic, clove and fenugreek	1
Effect of inoculation (pre‐ vs. post‐grinding) of black pepper on decimal reduction time of Salmonella spp. and Enterococcus faeciumNRRL B‐2354	1
Effect of germicidal short wavelength ultraviolet light on the polyphenols, vitamins, and microbial inactivation in a highly opaque apple juice	1
Implementation of food safety management systems that comply with ISO 22000:2018 and HACCP: A case study of a postpartum diet enterprise in Taiwan	1
Influence of biosafety protocols adopted for the prevention of SARS‐CoV‐2 in slaughterhouses and a positive effect on the reduction of Staphylococcus aureus presence in be	1
Ultrasensitive detection of Listeria monocytogenes using solid‐state electrochemiluminescence biosensing based on the quenching effect of ferrocene on ruthenium pyridine	1
Evaluation of pulsed light treatment for inactivation of Salmonella in packaged cherry tomato and impact on background microbiota and quality	1
Inhibition of individual and combination of cell free supernatants of phenyllactic acid, pediocin‐ and nisin‐producing lactic acid bacteria against food pathogens and bread spoilage molds	1
Development of plant‐based burger patties with pea protein isolate and barnyard millet flour and its storage stability in aerobic and vacuum packaging	1
Application of peracetic acid by spray or immersion in chicken carcasses to reduce cross‐contamination in the slaughter process	1
Continuous production and recirculation of plasma‐activated water bubbles under different flow regimes for mixed‐species bacterial biofilm inactivation inside pipelines	1
Determination of mycotoxins in nuts, cereals, legumes, and coffee beans and effectiveness of a selenium‐based decontamination treatment	1
The combined effect of green tea and peppermint oil against pathogenic bacteria to extend the shelf life of eggs at ambient temperature and the mode of action	1
Release kinetics of fungicidal antimicrobials into packaged foods	1