OOIR: Observatory of International Research

Papers

(The TQCC of Journal of Food Safety is 4. 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 2020-04-01 to 2024-04-01.)

Article	Citations
Antimicrobial activity and mechanism of limonene against Staphylococcus aureus	46
Review of antimicrobial peptides as promoters of food safety: Limitations and possibilities within the food industry	31
Food safety lessons learned from the COVID‐19 pandemic	29
Development of sago (Metroxylon sagu)‐based colorimetric indicator incorporated with butterfly pea (Clitoria ternatea) anthocyanin for intelligent food packaging	29
Gelatin nanocomposite films incorporated with magnetic iron oxide nanoparticles for shelf life extension of grapes	28
Characterization of Commiphora wightii based bioactive edible film and its efficacy for improving the storage quality of meat products	26
A review of epidemic investigation on cold‐chain food‐mediatedSARS‐CoV‐2 transmission and food safety consideration duringCOVID‐19 pandemic	25
The release rate and antimicrobial activity of calcium‐alginate films containing self‐microemulsifying Thymus vulgaris essential oil against Escherichia coli and	22
Bacterial pathogen detection by conventional culture‐based and recent alternative (polymerase chain reaction, isothermal amplification, enzyme linked immunosorbent assay, bacteriophage amplification,	22
Prevalence of Salmonella serotypes S. Enteritidis and S. Typhimurium in poultry and poultry products	22
The European Union control strategy for Campylobacter spp. in the broiler meat chain	21
Effectiveness of edible coatings to inhibit browning and inactivate foodborne pathogens on fresh‐cut apples	18
Antibacterial activity and mechanism of Litsea cubeba essential oil against food contamination by Escherichia coli and Salmonella enterica	16
New hybrid data mining model for prediction of Salmonella presence in agricultural waters based on ensemble feature selection and machine learning algorithms	16
Detection for lead pollution level of lettuce leaves based on deep belief network combined with hyperspectral image technology	16
Glycerol‐plasticized chitosan film for the preservation of orange	16
Enhanced elimination of Salmonella Typhimurium and Campylobacter jejuni on chicken skin by sequential exposure to ultrasound and peroxyacetic acid	15
Viability of Listeria monocytogenes and Salmonella Typhimurium after isochoric freezing	13
Prevalence of E. coli, Salmonella, and Listeria spp. as potential pathogens: A comparative study for biofilm of sink drain environment	13
Description of control programmes for Salmonella in pigs in Europe. Progress to date?	13
Phytochemicals of ethanolic extract and essential oil of Persicaria hydropiper and their potential as antibacterial agents for food packaging polylactic acid film	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
Potential of pulsed electric field to control Aspergillus parasiticus, aflatoxin and mutagenicity levels: Sesame seed quality	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

Optimization of decontamination conditions for Aspergillus flavus inoculated to military rations snack and physicochemical properties with atmospheric cold plasma	11
Detection of Salmonella enteritidis and Salmonella typhimurium in foods using a rapid, multiplex real‐time recombinase polymerase amplification assay	11
Recent insights into green antimicrobial packaging towards food safety reinforcement: A review	10
Preparation of a bilayer edible film incorporated with lysozyme and its effect on fish spoilage bacteria	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
Food safety knowledge, hygiene practices, and eating attitudes of academics and university students during the coronavirus (COVID‐19) pandemic in Turkey	10
Evaluation of the impact of hydrogen‐rich water on the deaccumulation of heavy metals in butter	10
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
Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf	10
Nondestructive detection for egg freshness based on hyperspectral imaging technology combined with harris hawks optimization support vector regression	10
Mixed Salmonella cultures reveal competitive advantages between strains during pre‐enrichment and selective enrichment	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
Growth inhibition of foodborne pathogens by co‐microencapsulation of lactobacilli cell free and propolis extracts	9
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
Review of recent advances in improved lateral flow immunoassay for the detection of pathogenic Escherichia coli O157:H7 in foods	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
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
Antifungal activity of human gut lactic acid bacteria against aflatoxigenic Aspergillus flavus MTCC 2798 and their potential application as food biopreservative	7
Occurrence of aflatoxin M 1 in yogurt of five countries in west Asia region: A systematic review and meta‐analysis	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
Chemical composition and antibacterial activity of ethyl acetate extract of Astragalus membranaceus aerial parts	7
Acoustic noise of refrigerators promote increased growth rate of the gray mold Botrytis cinerea	7
Alkaline lysis‐loop mediated isothermal amplification assay for rapid and on‐site authentication of buffalo (Bubalus bubalis) meat	7
Comparative studies of microbial and heavy metal safety assessment of the herbs cultivated in hydroponically and regular soil system	7
Development of monoclonal antibody‐based sandwich ELISA for detecting major mango allergen Man i1 in processed foods	7
Effect of antibacterial treatments and natural chemicals on the quality and safety of marinated raw crab paste during storage at −20°C	7
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
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
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
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
Development of monoclonal antibodies for the rapid detection and identification of Salmonella enterica serovar Enteritidis in food sample using dot‐blot assays	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
Nanogold‐based immunochromatographic strip test for rapid detection of clinical and environmental strains of Vibrio cholerae	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
Comparison of selective enrichment and plating media for Salmonella isolation from broiler carcasses	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
Antimicrobial resistance, virulence genes, and biofilm formation in Staphylococcus aureus strains isolated from meat and meat products	5
Enhanced antimicrobial activity against Alicyclobacillus acidoterrestris in apple juice by genome shuffling of Lactobacillus acidophilusNX2‐6	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
Freeze–thaw enhanced stability and mechanical strength of polysaccharide‐based sodium alginate/hyaluronic acid films	5
Analysis of the bacterial floral structure and diversity of Xuanwei ham by 16S rDNA sequencing	5
The food safety knowledge of street food vendors and the sanitary compliance of their vending facilities, Johannesburg, South Africa	5
Incidence of aflatoxins, ochratoxin A, zearalenone, and deoxynivalenol in food commodities from Turkey	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
Impact of gas ultrafine bubbles on the potency of chlorine solutions against Listeria monocytogenes biofilms	5
Mycoflora, aflatoxins, and antimicrobial properties of some Ghanaian local spices and herbs	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
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
Enhanced antimicrobial effectiveness of synergistic mixtures of rambutan peel extract and cinnamon essential oil on food spoilage bacteria and bio‐based food packaging	5
Multitoxin immunoaffinity analysis of aflatoxins and ochratoxin A in spices	5
Fluorescence immunoassay based on phage mimotope for nontoxic detection of Zearalenone in maize	4
A rapid lateral flow assay using immunomagnetic nanoparticles for detecting mango allergen residues in processed foods	4
New infrared heat treatment approaches to dry and combat fungal contamination of shelled corn	4
Rapid quantification of coliforms in ready‐to‐eat foods using lateral‐flow immunochromatographic assay	4
Effect of encapsulation and natural polyphenolic compounds on bacteriophage stability and activity on Escherichia coli in Lactuca sativa L. var. longifolia	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
Prevalence and molecular characterization of multidrug‐resistant Escherichia coliO157: H7 from dairy milk in the Peshawar region of Pakistan	4
Determination of rainbow trout quality parameters with Arduino microcontroller	4
In the landscape of SARS‐CoV‐2 and fresh fruits and vegetables: The fake and hidden transmission risks	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
Rapid label‐free detection of Salmonella enterica with biolayer interferometry	4
In vitro investigation of chemical composition and antibacterial activity of alcoholic, hydroalcoholic extracts, and essential oil of Spinacia oleracea leaves from Iran	4
Food safety considerations in the production of traditional fermented products: Japanese rice koji and miso	4
Variation of antibiotic resistance in Salmonella Enteritidis, Escherichia coliO157:H7, and Listeria monocytogenes after exposure to acid, salt, and cold stre	4
Applications of light emitting diodes and their mechanism for food preservation	4
Impact of nanoscale coating of stainless steel on Salmonella Enteritidis and Escherichia coli	4
Application of ohmic heating for the inactivation of microbiological hazards in food products	4
Evaluation of a test method to detect hepatitis A virus in salted shellfish	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
Encapsulation of Clitoria ternatea extract in liposomes by synergistic combination of probe‐type ultrasonication and high‐pressure processing	4
Modeling the interactions among Salmonella enteritidis, Pseudomonas aeruginosa, and Lactobacillus plantarum	4