Journal of Food Safety

Article	Citations
In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage	48
Antimicrobial activity and mechanism of limonene against Staphylococcus aureus	43
Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage	31
Review of antimicrobial peptides as promoters of food safety: Limitations and possibilities within the food industry	31
Development of sago (Metroxylon sagu)‐based colorimetric indicator incorporated with butterfly pea (Clitoria ternatea) anthocyanin for intelligent food packaging	28
Food safety lessons learned from the COVID‐19 pandemic	27
Gelatin nanocomposite films incorporated with magnetic iron oxide nanoparticles for shelf life extension of grapes	27
Characterization of Commiphora wightii based bioactive edible film and its efficacy for improving the storage quality of meat products	25
A review of epidemic investigation on cold‐chain food‐mediatedSARS‐CoV‐2 transmission and food safety consideration duringCOVID‐19 pandemic	25
Prevalence of Salmonella serotypes S. Enteritidis and S. Typhimurium in poultry and poultry products	22
The release rate and antimicrobial activity of calcium‐alginate films containing self‐microemulsifying Thymus vulgaris essential oil against Escherichia coli and	22
The European Union control strategy for Campylobacter spp. in the broiler meat chain	21
Bacterial pathogen detection by conventional culture‐based and recent alternative (polymerase chain reaction, isothermal amplification, enzyme linked immunosorbent assay, bacteriophage amplification,	21
Effectiveness of edible coatings to inhibit browning and inactivate foodborne pathogens on fresh‐cut apples	18
New hybrid data mining model for prediction of Salmonella presence in agricultural waters based on ensemble feature selection and machine learning algorithms	16
Antibacterial activity and mechanism of Litsea cubeba essential oil against food contamination by Escherichia coli and Salmonella enterica	16
Enhanced elimination of Salmonella Typhimurium and Campylobacter jejuni on chicken skin by sequential exposure to ultrasound and peroxyacetic acid	15
Glycerol‐plasticized chitosan film for the preservation of orange	15
Detection for lead pollution level of lettuce leaves based on deep belief network combined with hyperspectral image technology	15
Prevalence of E. coli, Salmonella, and Listeria spp. as potential pathogens: A comparative study for biofilm of sink drain environment	13
Viability of Listeria monocytogenes and Salmonella Typhimurium after isochoric freezing	13
Phytochemicals of ethanolic extract and essential oil of Persicaria hydropiper and their potential as antibacterial agents for food packaging polylactic acid film	12
Combination of ultraviolet light‐C and clove essential oil to inactivate SalmonellaTyphimurium biofilms on stainless steel	12
Description of control programmes for Salmonella in pigs in Europe. Progress to date?	12
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

Rapid detection of Escherichia coli O157:H7 in milk, bread, and jelly by lac dye coloration‐based bidirectional lateral flow immunoassay strip	12
Development of a species‐specific monoclonal antibody for rapid detection and identification of foodborne pathogen Vibrio vulnificus	11
Campylobacteriosis, consumer's risk perception, and knowledge associated with domestic poultry handling in Ireland	11
Optimization of decontamination conditions for Aspergillus flavus inoculated to military rations snack and physicochemical properties with atmospheric cold plasma	11
Potential of pulsed electric field to control Aspergillus parasiticus, aflatoxin and mutagenicity levels: Sesame seed quality	11
Detection of Salmonella enteritidis and Salmonella typhimurium in foods using a rapid, multiplex real‐time recombinase polymerase amplification assay	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	10
Stability of severe acute respiratory syndrome coronavirus 2 in dairy products	10
Antimicrobial activity and mechanism of oregano essential oil against Shewanella putrefaciens	10
Preparation of a bilayer edible film incorporated with lysozyme and its effect on fish spoilage bacteria	10
Modeling the inactivation of Bacillus cereus by infrared radiation in paprika powder (Capsicum annuum)	9
Nondestructive detection for egg freshness based on hyperspectral imaging technology combined with harris hawks optimization support vector regression	9
Mixed Salmonella cultures reveal competitive advantages between strains during pre‐enrichment and selective enrichment	9
Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf	9
Food safety knowledge, hygiene practices, and eating attitudes of academics and university students during the coronavirus (COVID‐19) pandemic in Turkey	9
Evaluation of the impact of hydrogen‐rich water on the deaccumulation of heavy metals in butter	9
Growth inhibition of foodborne pathogens by co‐microencapsulation of lactobacilli cell free and propolis extracts	9
Synergistic antibacterial effect of nisin, ethylenediaminetetraacetic acid, and sulfite on native microflora of fresh white shrimp during ice storage	9
Assessment of aflatoxin B1 in animal feed and aflatoxin M1 in raw milk samples of different species of milking animals from Punjab, Pakistan	9
Recent advances on DNA and omics‐based technology in Food testing and authentication: A review	8
The use of antifungal oat‐sourdough lactic acid bacteria to improve safety and technological functionalities of the supplemented wheat bread	8
Inactivation of viruses using nonthermal plasma in viral suspensions and foodstuff: A short review of recent studies	8
Increased thermal tolerance in Cronobacter sakazakii strains in reconstituted milk powder due to cross protection by physiological stresses	8
Controlled release and improved stability of vitaminD3within nanoliposomes stabilized by palmitic acid	8
Recent insights into green antimicrobial packaging towards food safety reinforcement: A review	8
Optimization of edible Alyssum homalocarpum seed gum‐chitosan coating formulation to improve the postharvest storage potential and quality of apricot (Prunus armeniaca L.)	8
Erythrosine B (Red Dye No. 3): A potential photosensitizer for the photodynamic inactivation of foodborne pathogens in tomato juice	8
Effect of antibacterial treatments and natural chemicals on the quality and safety of marinated raw crab paste during storage at −20°C	7
Occurrence of aflatoxin M 1 in yogurt of five countries in west Asia region: A systematic review and meta‐analysis	7
Development of monoclonal antibody‐based sandwich ELISA for detecting major mango allergen Man i1 in processed foods	7
Antifungal activity of human gut lactic acid bacteria against aflatoxigenic Aspergillus flavus MTCC 2798 and their potential application as food biopreservative	7
Comparative studies of microbial and heavy metal safety assessment of the herbs cultivated in hydroponically and regular soil system	7
Evaluating food safety and hygiene knowledge and practices among foodservice staff of feeding scheme in the primary schools in Soweto, South Africa	7
Review of recent advances in improved lateral flow immunoassay for the detection of pathogenic Escherichia coli O157:H7 in foods	7
Acoustic noise of refrigerators promote increased growth rate of the gray mold Botrytis cinerea	7
A rapid detection of Escherichia coli O157:H7 by competition visual antigen macroarray	6
Crustaceans (shrimp, crab, and lobster): A comprehensive review of their potential health hazards and detection methods to assure their biosafety	6
Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Food plant health principles	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
Effects of 405 nm light‐emitting diode treatment on microbial community on fresh‐cut pakchoi and antimicrobial action against Pseudomonas reinekei and Pseudomonas palleronian	6
Combined effects of pectin–plant essential oil coating with vacuum packaging on the quality of large yellow croaker (Pseudosciaena crocea) during iced storage	6
Molecular and phenotypic characterization of Staphylococcus aureus strains isolated from carcass swabs and carcass drips of chickens slaughtered in the informal market in Gauteng Province, Sout	6
Nanogold‐based immunochromatographic strip test for rapid detection of clinical and environmental strains of Vibrio cholerae	6
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	6
The impacts of tomato residuum extract with Arabic gum and dill essential oil on the shelf life improvement of trout fillets stored at chilly condition	6
Comparison of selective enrichment and plating media for Salmonella isolation from broiler carcasses	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
Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system	5
Alkaline lysis‐loop mediated isothermal amplification assay for rapid and on‐site authentication of buffalo (Bubalus bubalis) meat	5
Mycoflora, aflatoxins, and antimicrobial properties of some Ghanaian local spices and herbs	5

The food safety knowledge of street food vendors and the sanitary compliance of their vending facilities, Johannesburg, South Africa	5
Enhanced antimicrobial activity against Alicyclobacillus acidoterrestris in apple juice by genome shuffling of Lactobacillus acidophilusNX2‐6	5
Development of monoclonal antibodies for the rapid detection and identification of Salmonella enterica serovar Enteritidis in food sample using dot‐blot assays	5
Multitoxin immunoaffinity analysis of aflatoxins and ochratoxin A in spices	5
Analysis of the bacterial floral structure and diversity of Xuanwei ham by 16S rDNA sequencing	5
Antimicrobial resistance, virulence genes, and biofilm formation in Staphylococcus aureus strains isolated from meat and meat products	5
Composite coatings based on konjac glucomannan and sodium alginate modified with allicin and in situ SiOx for ginger rhizomes preservation	5
Prevalence and antimicrobial resistance of foodborne pathogens in select fresh produce procured from farmers' markets in Central Virginia	5
Freeze–thaw enhanced stability and mechanical strength of polysaccharide‐based sodium alginate/hyaluronic acid films	5
Applications of light emitting diodes and their mechanism for food preservation	4
Development of a novel dual priming oligonucleotide system‐based PCR assay for specific detection of Salmonella from food samples	4
Modeling dependence of growth inhibition of Salmonella Typhimurium and Listeria monocytogenes by oregano or thyme essential oils on the chemical composition of minced pork	4
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	4
Chemical composition and antibacterial activity of ethyl acetate extract of Astragalus membranaceus aerial parts	4
Incidence of aflatoxins, ochratoxin A, zearalenone, and deoxynivalenol in food commodities from Turkey	4
Encapsulation of Clitoria ternatea extract in liposomes by synergistic combination of probe‐type ultrasonication and high‐pressure processing	4
In the landscape of SARS‐CoV‐2 and fresh fruits and vegetables: The fake and hidden transmission risks	4
Effect of cultivars and irrigation waters on persistence of indicator bacteria on lettuce grown in high tunnel	4
Impact of gas ultrafine bubbles on the potency of chlorine solutions against Listeria monocytogenes biofilms	4
Effect of encapsulation and natural polyphenolic compounds on bacteriophage stability and activity on Escherichia coli in Lactuca sativa L. var. longifolia	4
In vitro investigation of chemical composition and antibacterial activity of alcoholic, hydroalcoholic extracts, and essential oil of Spinacia oleracea leaves from Iran	4
The effects of environmental factors on the prevalence and diversity of bacteriophages lytic against the top six non‐O157 Shiga toxin‐producing Escherichia coli on an orga	4
Food safety considerations in the production of traditional fermented products: Japanese rice koji and miso	4
Enhanced antimicrobial effectiveness of synergistic mixtures of rambutan peel extract and cinnamon essential oil on food spoilage bacteria and bio‐based food packaging	4
A rapid lateral flow assay using immunomagnetic nanoparticles for detecting mango allergen residues in processed foods	4
Modeling the interactions among Salmonella enteritidis, Pseudomonas aeruginosa, and Lactobacillus plantarum	4
New infrared heat treatment approaches to dry and combat fungal contamination of shelled corn	4
Evaluation of a test method to detect hepatitis A virus in salted shellfish	4
Rapid quantification of coliforms in ready‐to‐eat foods using lateral‐flow immunochromatographic assay	4
Practical application of bacteriophage in food manufacturing facilities for the control of Listeria sp.	4
Ultrasound assisted slightly acidic electrolyzed water treatment on the protein structure stability of vacuum‐packaged sea bass (Lateolabrax japonicas) during refrigerated storage	4
Determination of rainbow trout quality parameters with Arduino microcontroller	4
Variation of antibiotic resistance in Salmonella Enteritidis, Escherichia coliO157:H7, and Listeria monocytogenes after exposure to acid, salt, and cold stre	4
Preparation and characterization of chitosan/halloysite nanotubes composite film with ethylene scavenging and gas resistance for active food packaging	3
1‐MCP and pulsed controlled atmosphere affect internal storage disorders and desired quality of watercored “Fuji” apples	3
Prevalence and molecular characterization of multidrug‐resistant Escherichia coliO157: H7 from dairy milk in the Peshawar region of Pakistan	3
Fluorescence immunoassay based on phage mimotope for nontoxic detection of Zearalenone in maize	3
Impact of nanoscale coating of stainless steel on Salmonella Enteritidis and Escherichia coli	3
Effects of nonthermal dielectric barrier discharge plasma against Listeria monocytogenes and quality of smoked salmon fillets	3
Preparation and characterization of Paraloid B‐72/TiO2 nanocomposite and their effect on the properties of polylactic acid as strawberry coating agents	3
Application of waterborne rosin polymer coating for preserving strawberry during storage	3
Combination of aerosolized acetic acid and chlorine dioxide‐releasing film to inactivate Salmonella enterica and its effect on quality of tomatoes and Romaine lettuce	3
Prevalence and antimicrobial resistance of foodborne pathogens in value‐added commodities procured from farmers' markets in Central Virginia	3
The fate of cold‐stressed or tetracycline‐resistantVibrio spp. in precooked shrimp during frozen storage	3
Do fillers improve the physicochemical properties of antimicrobial tapioca starch edible films?	3
Viable but non culturable state and expression of pathogenic genes of Escherichia coli O157:H7 in salted silver carp	3
Discovering the antibacterial mode of action of 3‐p‐trans‐coumaroyl‐2‐hydroxyquinic acid, a natural phenolic compound, against Staphylococcus aureus through	3
Application of ohmic heating for the inactivation of microbiological hazards in food products	3
Organic acids as an alternative method to control Salmonella enterica serotype Choleraesuis and Listeria monocytogenes in pork jowl fat	3
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	3
Improvement of a new selective enrichment broth for culturing Salmonella in ready‐to‐eat fruits and vegetables	3
School foodservice directors' national training practices	3
Rapid detection of Geobacillus and Anoxybacillus species by quantitative qPCR (qPCR) in commercial dairy products	3
The effect of royal jelly and propolis alone and in combination on inhibition of Aspergillus parasiticus growth, aflatoxin production, and aflR gene expression	3
Migration analysis and health impact assessment of phthalates in takeaway food packaging materials	3
Study on the effect of atmospheric and low‐pressure plasma and its combination on the microbial reduction and quality of milk	3
Scale‐up model of forced air‐integrated gaseous chlorine dioxide for the decontamination of lowbush blueberries	3
Rapid label‐free detection of Salmonella enterica with biolayer interferometry	3
Garcinia mangostana extract inhibits the attachment of chicken isolates of Listeria monocytogenes to cultured colorectal cells potentially due to a high proanthocya	3
Using loop‐mediated isothermal amplification combined with gold nanoparticles for optically rapid detection of shrimp Vibrio parahaemolyticus	2
Occurrence and characterization of ciprofloxacin‐resistant Escherichia coli from bovine and ovine bulk tank milk samples in Turkey	2
SSEL, a selective enrichment broth for simultaneous growth of Salmonella enterica, Staphylococcus aureus, Escherichia coli O157: H	2
Biogenic amines content changes during storage and establishment of shelf life prediction model of red bean curd	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
The efficacy of preharvest application of electrolyzed water and chemical sanitizers against foodborne pathogen surrogates on leafy green vegetables	2
Effect of rpoS on the survival and gene expression of Salmonella Enteritidis in low water activity foods	2
Presumptive probiotic bacteria from traditionally fermented African food challenge the adhesion of enteroaggregative E. coli	2
Bacterial biofilm reduction by 275 and 455 nm light pulses emitted from light emitting diodes	2
Multidrug resistance of Escherichia coli in fish supply chain: A preliminary investigation	2
Evaluation of the membrane damage mechanism of chlorogenic acid against Bacillus cereus and Micrococcus luteus a simulation study on antibacterial growth in food	2
Impact of gas ultrafine bubbles on the efficacy of antimicrobials for eliminating fresh and aged Listeria monocytogenes biofilms on dairy processing surfaces	2
Seasonal variation of milk quality: Physicochemical, microbiological, and toxicological	2
Improving ready‐to‐eat apple cubes' safety using chitosan‐based active coatings	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
A new strategy to design novel modified atmosphere packaging formulation maintains the qualities of postharvest strawberries (Fragaria ananassa) during low‐temperature storage	2
A pilot‐scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low‐moisture foods	2
Gamma radiation treatment of postharvest produce for Salmonella enterica reduction on baby carrot and grape tomato	2
Preparation and characterization of edible whey protein nanofibrils and efficacy studies on the quality and shelf‐life of chilled food products	2
Antimicrobial efficacy of cinnamaldehyde, chitosan and high pressure processing against Cronobacter sakazakii in infant formula	2
Formulation, characterization, and stability of food grade oil‐in‐water nanoemulsions of essential oils of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum	2

In vitro biosafety and bioactivity assessment of the goat milk protein derived hydrolysates peptides	2
Do as I say or as I do? Food handler's knowledge on good handling practices and evaluation of hygienic–sanitary conditions in hospital foodservices	2
Effects of smoke produced from smoldering plants on the Aspergillus flavus growth and production of aflatoxin in pistachio	2
Plant addition impact on aflatoxin B1 levels, physico‐chemical, nutritional, and sensory properties of fried peanut biscuits	2
Phenotypic and genotypic characterization of salmonella Enteritidis isolated from two consecutive Food‐Poisoning outbreaks in Sichuan, China	2
Rapid detection of florfenicol antibiotic residues in chicken meat using surface‐enhanced Raman spectroscopy	2
Development of a portable electronic nose for in‐situ detection of submerged fermentation of Tremella aurantialba	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
Nudge tools for improving hygiene behavior among food handlers: Case study	2
Comparing the effectiveness of Cinnamomum zeylanicum essential oil and two common household sanitizers to reduce lettuce microbiota and prevent Salmonella enterica recontamination	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
Quantum dots‐based fluorescence immunoassay for detection of tiamulin in pork	2
An electronic nose system for the monitoring of water cane shoots quality with swarm clustering algorithm	1
Study on microbial community and physicochemical properties of braised chicken during processing and storage microbial community of braised chicken	1
Inactivating effect of dielectric barrier discharge plasma on Escherichia coli O157:H7 and Staphylococcus aureus in various dried products	1
Stability of antimicrobial, antioxidant, and functional properties of pectin‐based film incorporated with Thymus capitatus and Cinnamomum verum essential oils	1
Ochratoxin A and zearalenone in poultry feed samples from South China	1
Dynamic model to describe kinetic behavior of Listeria monocytogenes in smoked salmon	1
Prevalence and population analysis of Vibrio parahaemolyticus in retail aquatic products from the southern Fujian coast, China	1
Antifungal action of quaternary ammonium compounds against environmental molds isolated from food industries	1
Bacteriophages for detection and control of foodborne bacterial pathogens—The case of Bacillus cereus and their phages	1
Development and characterization of antibacterial packaging film based on poly (vinyl alcohol)/agarose enriched with cinnamon oil	1
Phagomagnetic separation in combination with real‐time PCR assay for detection of Salmonella Enteritidis and Typhimurium in dairy products	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
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	1
Relevance of corona virus in food industry: A literature review on risks, challenges, and potential preventive measures	1
Inactivation modeling of microorganisms using organic chlorine and acetic acid solutions and estimation of growth kinetics of adhered Enterobacteriaceae to lettuce (Lactuca sativa L.)	1
Anti‐adhesive effects of sialic acid and Lactobacillus plantarum on Staphylococcus aureus in vitro	1
Reduction of Salmonella enterica in Turkey breast slices kept under aerobic and vacuum conditions by application of lactic acid, a bacteriophage, and ultrasound	1
Heavy metals transfer in soil‐vegetable continuum and health risk assessment via consumption in the urban sprawl of Delhi, India	1
A systematic review on recent trends and perspectives of biosensors in food industries	1
Climate change and food safety: Temperature impact on the attachment of Escherichia coli pathogroups on cress leaf	1
Modeling the survival of Campylobacter jejuni in raw milk considering the viable but non‐culturable cells (VBNC)	1
Preharvest fungicide treatments reduce the effective SO2 threshold of postharvest fumigation to control pathogens and maintain quality of “red globe” (Vitis vinifera) grap	1
Inactivation of viruses related to foodborne infections using cold plasma technology	1
Antimicrobial activities of flavedo peel extract and its feasibility in the development of bio‐based pectin coating film for fruit preservation	1
Unraveling the physicochemical and toxicological properties of food product isolated E341/E171	1
Aptamer and Ru(bpy)32+‐AuNPs‐based electrochemiluminescence biosensor for accurate detecting Listeria monocytogenes	1
Anti‐shigellosis activity of the aqueous extract of garlic, clove and fenugreek	1
Release kinetics of fungicidal antimicrobials into packaged foods	1
Soluble soybean polysaccharide/TiO2 nanocomposites: Biological activity, release behavior, biodegradability, and biosafety	1
Controlling Campylobacter jejuni in vitro and in chicken using combinations of citrus‐based and trisodium phosphate formulations	1
Evaluation of pulsed light treatment for inactivation of Salmonella in packaged cherry tomato and impact on background microbiota and quality	1
Application of portable near‐infrared spectroscopy technology for grade identification of Panax notoginseng slices	1
Spectroscopic and molecular docking studies of the interactions of sunset yellow and allura red with human serum albumin	1
Colorimetric indicator films developed by incorporating anthocyanins into chitosan‐based matrices	1
Gaseous chlorine dioxide inactivation of microbial contamination on whole black peppercorns	1
Inactivation effect and action mode of ohmic heating on Staphylococcus aureus in phosphate‐buffered saline	1
Evaluation of sodium hypochlorite and peroxyacetic acid to prevent transfer of surface‐attached Listeria monocytogenes to produce	1
Application of peracetic acid by spray or immersion in chicken carcasses to reduce cross‐contamination in the slaughter process	1
Development of a rapid FLISA detection of Salmonella spp. based on CdTe/ZnS quantum dots	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
Deep eutectic solvents improve the stability of forsythoside A	1
Rapid quantification of Escherichia coli O157:H7 in lettuce and beef using an on‐chip staining microfluidic device	1
Polyclonal hen egg yolk antibodies could confer passive protection against Salmonella serotypes in broiler chicks	1
Rapid and miniaturized method for detection of hygiene indicators, Escherichia coli and coliforms, in dairy products	1
Effects of high hydrostatic pressure on inactivation, morphological damage, and enzyme activity of Escherichia coli O157:H7	1
Impact of gas ultrafine bubbles on the efficacy of commonly used antimicrobials for apple washing	1
Microbial inspection of a Vietnamese hospital kitchen with reference to a Japanese hospital kitchen	1
Prevalence and patterns of fecal shedding of Shiga toxin–producing Escherichia coli by cattle at a commercial feedlot in South Africa	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
Effects of modified starch and homogeneous process on quality and volatile compounds of squid ink sauces	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
Sheep and goats are reservoirs of colistin resistant Escherichia coli that co‐resist critically important antimicrobials: First study from Jordan	1
Outcomes of 1‐MCP combined with aerosolization of ε‐polylysine antimicrobials on storage quality of flat peach	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