Journal of Food Safety

Papers
(The TQCC of Journal of Food Safety is 3. 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 2021-03-01 to 2025-03-01.)
ArticleCitations
Microbial diversity and prediction function profiling of microbial communities in rose jam85
Effect of food environment on the ability of microorganisms to form biofilms29
Issue Information27
Proteomic Analysis Reveal Differential Protein Expressions of Bacillus cereus Spore Under Electrolyzed Water Treatment26
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Issue Information18
Effects of nanocomposite packaging on postharvest quality of mushrooms (Stropharia rugosoannulata) from the perspective of water migration and microstructure changes16
Impact of nanoscale coating of stainless steel on Salmonella Enteritidis and Escherichia coli15
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Contamination of beef and beef products by Listeria spp. and molecular characterization of L. monocytogenes in Mpumalanga, South Africa12
Issue Information11
Determination of mycotoxins in nuts, cereals, legumes, and coffee beans and effectiveness of a selenium‐based decontamination treatment11
Bacteriophages for detection and control of foodborne bacterial pathogens—The case of Bacillus cereus and their phages11
Issue Information10
Release kinetics of fungicidal antimicrobials into packaged foods10
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Effect of rpoS on the survival and gene expression of Salmonella Enteritidis in low water activity foods9
Issue Information9
Freeze–thaw enhanced stability and mechanical strength of polysaccharide‐based sodium alginate/hyaluronic acid films9
Incorporation of Bifidobacterium breve in sodium caseinate‐edible film: Physicochemical properties, viability, and antibacterial activity9
Antimicrobial Efficacy of Peroxyacetic Acid Spray for Beef Carcasses and Cuts at Beef Processing Plants8
Fruits and vegetables are the major source of food safety issues need to overcome at household level (traditional vs. green technologies): A comparative review8
Evaluation of the impact of hydrogen‐rich water on the deaccumulation of heavy metals in butter8
Issue Information8
Design of a Portable Electronic Nose for Identification of Minced Chicken Meat Adulterated With Soybean Protein Isolate8
Unraveling the physicochemical and toxicological properties of food product isolated E341/E1718
Emerging innovative pre‐ and post‐harvest management practices to mitigate patulin‐linked food safety risks in apple and its products7
Issue Information7
Fast and simultaneous detection of wheat kernel adulteration using hyperspectral imaging technology and deep convolutional neural network7
Assessment of probiotic intervention for control of biofilm former Escherichia coli isolates of animal‐origin foods7
Covalent immobilization of Saccharomyces cerevisiae and Candida albicans cell walls for aflatoxin M1 bio‐detoxification6
In the landscape of SARS‐CoV‐2 and fresh fruits and vegetables: The fake and hidden transmission risks6
Antifungal action of quaternary ammonium compounds against environmental molds isolated from food industries6
Optimization of minimal thermal treatment conditions for sour cherry (Prunus cerasus L.) juice using ultrasound‐ohmic combination treatment6
Issue Information6
Development of a portable electronic nose for in‐situ detection of submerged fermentation of Tremella aurantialba6
Issue Information6
TV cooking shows—Consumer entertainment or education?6
Migration analysis and health impact assessment of phthalates in takeaway food packaging materials6
Gamma radiation treatment of postharvest produce for Salmonella enterica reduction on baby carrot and grape tomato6
Application of Conservation Strategies for Bacteriophages Used in the Biocontrol of Pathogenic Microorganisms in Food6
Development of multilayer films based on PLA/PBAT and sodium alginate for active packaging6
Effect of phenolic compounds and cold shock on survival and virulence of Escherichia coli pathotypes5
A rapid lateral flow assay using immunomagnetic nanoparticles for detecting mango allergen residues in processed foods5
Controlled release and improved stability of vitaminD3within nanoliposomes stabilized by palmitic acid5
Issue Information5
Antimicrobial Activity of Thyme, Olive Oil, and Their Nanoemulsions Against Cronobacter Sakazakii: In Vivo Application as Natural Food Preservatives in Tallaga Cheese5
Mixed Salmonella cultures reveal competitive advantages between strains during pre‐enrichment and selective enrichment5
Probiotic Potential, Safety Aspects, and Application of Pediococcus pentosaceusP107 in Food Matrix5
Corrigendum to “A pilot‐scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low‐moisture foods”5
Application of resveratrol butyric acid derivatives in the processing, physicochemical characterization, and the shelf‐life extension of Chinese sausages low in sodium nitrite5
Quality Detection of Fresh‐Cut Pineapples During Cold Storage Based on Diffuse Reflectance and Fluorescence Hyperspectral Imaging Technique5
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 leav5
The efficacy of preharvest application of electrolyzed water and chemical sanitizers against foodborne pathogen surrogates on leafy green vegetables5
A pilot‐scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low‐moisture foods5
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 4
Persistence and recovery of SARS‐CoV‐2 from abiotic and biotic surfaces found in meat processing plants4
Rapid detection of florfenicol antibiotic residues in chicken meat using surface‐enhanced Raman spectroscopy4
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Multitoxin immunoaffinity analysis of aflatoxins and ochratoxin A in spices4
Deep ultraviolet fluorescence sensing with multispectral imaging to detect and monitor food‐borne pathogens on the leafy green phyllosphere4
Inactivation effect and action mode of ohmic heating on Staphylococcus aureus in phosphate‐buffered saline4
Evaluation of low‐energy x‐rays as an alternative to chlorine washing to control internalized foodborne pathogens in lettuce4
Characterization of Commiphora wightii based bioactive edible film and its efficacy for improving the storage quality of meat products4
Bactericidal efficacy and mechanism of alkaline electrolyzed water co‐action with acidic electrolyzed water on Pseudomonas aeruginosa biofilm4
Application of peracetic acid by spray or immersion in chicken carcasses to reduce cross‐contamination in the slaughter process4
Prevalence and molecular characterization of multidrug‐resistant Escherichia coliO157: H7 from dairy milk in the Peshawar region of Pakistan4
Natural preservatives for hams: Essential oil mixtures and major compounds' efficacy against Clostridium sporogenes4
Antimicrobial efficacy of select medicinal plant extracts from Bangladesh against food‐borne bacterial pathogens3
Antimicrobial effect of chitosan and extracellular metabolites of Pediococcus pentosaceus CM175 against Salmonella Typhimurium and Escherichia coli O157:H73
Study on microbial community and physicochemical properties of braised chicken during processing and storage microbial community of braised chicken3
Catalytic Infrared Promoted the Decontamination of Intense Pulsed Light on Green Sichuan Pepper (Zanthoxylum schinifolium)3
Polyclonal hen egg yolk antibodies could confer passive protection against Salmonella serotypes in broiler chicks3
Issue Information3
The antibacterial, antioxidant, and insecticidal activities of essential oils from Thymus vulgaris L., Salvia officinalis L., and Ocimum basilicum L.3
Effect of processing on selected pesticide residues in cottonseed (Gossypium spp.)3
A systematic review on recent trends and perspectives of biosensors in food industries3
Rapid detection of Geobacillus and Anoxybacillus species by quantitative qPCR (qPCR) in commercial dairy products3
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 molds3
Antimicrobial activities of flavedo peel extract and its feasibility in the development of bio‐based pectin coating film for fruit preservation3
A new strategy to design novel modified atmosphere packaging formulation maintains the qualities of postharvest strawberries (Fragaria ananassa) during low‐temperature storage3
A review of epidemic investigation on cold‐chain food‐mediatedSARS‐CoV‐2 transmission and food safety consideration duringCOVID‐19 pandemic3
Dynamic model to describe kinetic behavior of Listeria monocytogenes in smoked salmon3
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