Journal of Food Safety

Papers
(The TQCC of Journal of Food Safety is 5. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2022-06-01 to 2026-06-01.)
ArticleCitations
Issue Information62
Covalent immobilization of Saccharomyces cerevisiae and Candida albicans cell walls for aflatoxin M1 bio‐detoxification59
Issue Information28
Quality Detection of Fresh‐Cut Pineapples During Cold Storage Based on Diffuse Reflectance and Fluorescence Hyperspectral Imaging Technique23
Functional Properties of Postbiotics Derived From Liquorilactobacillus hordei SK ‐6 for Bio‐Decontamination in Ready‐To‐Ea21
Application of Conservation Strategies for Bacteriophages Used in the Biocontrol of Pathogenic Microorganisms in Food19
Contamination of beef and beef products by Listeria spp. and molecular characterization of L. monocytogenes in Mpumalanga, South Africa17
Corrigendum to “A pilot‐scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low‐moisture foods”16
Evaluation of the impact of hydrogen‐rich water on the deaccumulation of heavy metals in butter15
Emerging innovative pre‐ and post‐harvest management practices to mitigate patulin‐linked food safety risks in apple and its products13
Catalytic Infrared Promoted the Decontamination of Intense Pulsed Light on Green Sichuan Pepper (Zanthoxylum schinifolium)12
Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines12
Data‐Driven Insights Into Seafood Hazard Analysis Critical Control Points Training Effectiveness: A Dual‐Cohort Contingency Analysis and Predictive M12
Applications of light emitting diodes and their mechanism for food preservation12
Low‐Temperature Domestic Deep‐Frying of Soybean‐Cake Tempe in Vegetable Cooking Oils: How Many Times Are Stable to Use?12
Issue Information12
Antimicrobial activities of flavedo peel extract and its feasibility in the development of bio‐based pectin coating film for fruit preservation12
Mathematical modeling of Bacillus cereus in Saengsik, a powdered ready‐to‐eat food and its application in quantitative microbial risk assessment11
Issue Information11
A new strategy to design novel modified atmosphere packaging formulation maintains the qualities of postharvest strawberries (Fragaria ananassa) during low‐temperature storage11
Rapid Detection of Pseudomonas in Spoiled Meats by Lateral Flow Immunochromatographic Assay10
Colorimetric indicator films developed by incorporating anthocyanins into chitosan‐based matrices10
Development of a chemiluminescence detection technique for malachite green10
Knowledge about foodborne pathogens and PCR‐based microbial detection methods among Brazilian students and professionals: A survey10
Characterization of Shiga toxin‐producing Escherichia coli bacteriophages isolated from agricultural environments and examination of their prevalence with bacterial hosts9
Pulsed Light Decontamination of Red Chilies (Capsicum annuum var. longum)9
Using loop‐mediated isothermal amplification combined with gold nanoparticles for optically rapid detection of shrimp Vibrio parahaemolyticus9
Investigating the Effect of Different Concentrations of Citric Acid on Listeria monocytogenes and 9
Impact of food residue on recovery of Listeria monocytogenes and Salmonella Typhimurium from stainless steel surface9
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 foods9
Encapsulation of SE‐P47 phage specific to SalmonellaEnteritidis and evaluation of its stability9
Enhancing the Growth and Nutritional Quality of Talinum triangulare Through Symbiosis With Arbuscular Mycorrhizal Fungi: Implications for Sustainable Food9
Time‐Kill Kinetic of Chitosan‐Coated Ferrous Sulfate Loaded Nanoliposome Against E. coli and S. aureus9
Contamination of herbs and spices: A 23‐year EU RASFF notifications analysis9
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Enhancing microbial control in poultry processing: A comprehensive study on carcass washing systems8
Correction to “Data‐Driven Insights Into Seafood Hazard Analysis Critical Control Points Training Effectiveness: A Dual‐Cohort Contingency Analysis and Predictive Modeling”8
Effects of Combined Cold Plasma and Organic Acid‐Based Sanitizer Treatments Against Salmonella enterica on Tomato Surfaces8
Issue Information8
Eugenol‐Loaded Microemulsions: Characterization, Antibacterial Activity, and Fresh‐Cut Lettuce Sanitization8
Climate change and food safety: Temperature impact on the attachment of Escherichia coli pathogroups on cress leaf8
The antimicrobial effect of eugenol against Campylobacter jejuni on experimental raw chicken breast meat model8
Production Optimization and Characterization of Fermented Bio‐Functional Chicken Meat Protein Hydrolysate Using Pediococcus pentosaceus7
Issue Information7
Microbial Biosensors for Rapid and Accurate Food Quality Monitoring: Detection of Contaminants, Pathogens, and Spoilage Indicators7
Development of multilayer films based on PLA/PBAT and sodium alginate for active packaging7
Effect of food environment on the ability of microorganisms to form biofilms7
Lime Essential Oil‐Loaded Chitosan/ HPMC Composite Biodegradable Coatings to Improve the Storage Quality of Phoenix dactylifer7
Issue Information7
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Issue Information7
Effect of different voltages of dielectric barrier discharge cold plasma sterilization on the quality of rainbow trout (Oncorhynchus mykiss) during cryopreservation6
Dry Abrasion Resistance of an Antimicrobial Quaternary Ammonium Coating Bonded to Stainless‐Steel Surfaces and Challenged by Listeria innocua and Escherichia Coli K126
Deep ultraviolet fluorescence sensing with multispectral imaging to detect and monitor food‐borne pathogens on the leafy green phyllosphere6
Pre‐Exposure to α‐Linolenic Acid Reduces Virulence of Cronobacter sakazakii in Galleria mellonella Infecti6
Effect of inoculation (pre‐ vs. post‐grinding) of black pepper on decimal reduction time of Salmonella spp. and Enterococcus faeciumNRRL B‐23546
6
Preparation and characterization of chitosan/halloysite nanotubes composite film with ethylene scavenging and gas resistance for active food packaging6
Issue Information6
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Contribution of chitosan–caffeic acid graft against Staphylococcus aureus on oxidative stress and cell membrane6
Review of Recent Advances in Aptasensor for the Detection of Pathogenic Escherichia coli O157 6
Long chain unsaturated fatty acids alter growth and reduce biofilm formation of Cronobacter sakazakii6
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Chemical Characterization, Cell‐Based Safety, and Antioxidant Assessments of Lactobacillus helveticus Postbiotics and Their Potential Antibacterial Effects and Mode of Action Against6
A systematic review on recent trends and perspectives of biosensors in food industries6
Effect of processing on selected pesticide residues in cottonseed (Gossypium spp.)6
Bacteriocin production by Lactococcus lactis LL‐HSTU‐FPP strain isolated from fermented rice and evaluation of the biopreservation potentiality of bacteriocin on shrimp5
Efficacy of organic acids, lactic and formic acid, and peracetic acid in decontaminating process water and carcasses in chicken slaughter5
Thermal and Surface‐Dependent Biofilm Formation of Thermophilic Spore‐Forming Bacilli Isolated From Pasteurized Milk5
Evaluation of antimicrobial activity and mechanism of Mentha longifolia L. essential oil5
Outcomes of 1‐MCP combined with aerosolization of ε‐polylysine antimicrobials on storage quality of flat peach5
Susceptibility of Salmonella enterica Typhimurium dry surface biofilms to disinfection5
Detection of quinocetone in animal feed by quantum dots‐based indirect competitive fluorescent immunosorbent assay5
Escherichia coli Biofilm Inactivation by Plasma‐Activated Water Mist5
The stress response of Listeria monocytogenes inoculated on fresh apples exposed to gaseous chlorine dioxide5
Effects of high hydrostatic pressure on inactivation, morphological damage, and enzyme activity of Escherichia coli O157:H75
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Strategic detection of food contaminants using nanoparticle‐based paper sensors5
Synergistic effect of cinnamaldehyde and eugenol on the inhibition of Bacillus velezensis and the shelf life on quinoa fresh noodles5
Functional Acetic Acid Bacteria: Comprehensive Characterization of Acetobacter senegalensis UNPADCC 02‐8 Isolated From Onc5
Effect of gas ultrafine bubbles on the potency of antimicrobials against Escherichia coliO157:H7 biofilms on various food processing surfaces5
Virulence Genes Prevalence and Enterobacterial Repetitive Intergenic Consensus‐PCR Profiles of Goose‐Derived Campylobacter jejuni Isolates5
Monitoring of Salmonella spp. in Native Fish Farms in the Pantanal and Cerrado Biomes, Brazil: Serotype Diversity, Antimicrobial Resistance Profiles, and5
Optimizing Byproduct Processing for Clean Label Foods: Avocado and MSM‐Tambaqui With a Focus on Zero Waste5
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