International Journal of Food Microbiology

Article	Citations
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products	135
Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology	116
Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy	101
Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process	89
Metabolome-microbiome signatures in the fermented beverage, Kombucha	81
Elucidating antimicrobial mechanism of nisin and grape seed extract against Listeria monocytogenes in broth and on shrimp through NMR-based metabolomics approach	77
Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu	72
Prevalence of Campylobacter and Salmonella in African food animals and meat: A systematic review and meta-analysis	70
An update on water kefir: Microbiology, composition and production	70
Methicillin-resistant Staphylococcus aureus (MRSA) isolated from chicken meat and giblets often produces staphylococcal enterotoxin B (SEB) in non-refrigerated raw chicken livers	64
Nanocomposite active packaging based on chitosan biopolymer loaded with nano-liposomal essential oil: Its characterizations and effects on microbial, and chemical properties of refrigerated chicken br	62
Antimicrobial potential of spray drying encapsulated thyme (Thymus vulgaris) essential oil on the conservation of hamburger-like meat products	59
Characterization of antimicrobial resistance in lactobacilli and bifidobacteria used as probiotics or starter cultures based on integration of phenotypic and in silico data	58
Design and preparation of antimicrobial meat wrapping nanopaper with bacterial cellulose and postbiotics of lactic acid bacteria	58
Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet	57
High prevalence of mcr-1 encoding colistin resistance and first identification of blaCTX-M-55 in ESBL/CMY-2-producing Escherichia coli isolated from chicken faeces and retail meat in Tunisia	57
Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans	51
Ultrasound improves the decontamination effect of thyme essential oil nanoemulsions against Escherichia coli O157: H7 on cherry tomatoes	51
Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations	49
Foodborne transmission of hepatitis A and hepatitis E viruses: A literature review	49
Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours	48
The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef	48
Unraveling the anti-bacterial mechanism of Litsea cubeba essential oil against E. coli O157:H7 and its application in vegetable juices	46
Bacillus subtilis inhibits Aspergillus carbonarius by producing iturin A, which disturbs the transport, energy metabolism, and osmotic pressure of fungal cells as revealed by transcriptomics analysis	46
Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing	45

Enhancement of γ-aminobutyric acid (GABA) production by Lactobacillus brevis CRL 2013 based on carbohydrate fermentation	45
Identification of biofilm hotspots in a meat processing environment: Detection of spoilage bacteria in multi-species biofilms	44
Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature	44
Shelf-life of refrigerated Asian sea bass slices treated with cold plasma as affected by gas composition in packaging	44
Mega-plasmid found worldwide confers multiple antimicrobial resistance in Salmonella Infantis of broiler origin in Russia	43
Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds	42
The crucial role of yeasts in the wet fermentation of coffee beans and quality	41
The prevalence of Listeria monocytogenes in meat products in China: A systematic literature review and novel meta-analysis approach	41
Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine	40
Polyvinyl alcohol/gelatin nanocomposite containing ZnO, TiO2 or ZnO/TiO2 nanoparticles doped on 4A zeolite: Microbial and sensory qualities of packaged white shrimp during refrigeration	40
Review: Trends in point-of-care diagnosis for Escherichia coli O157:H7 in food and water	40
Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures	40
Properties and potential food applications of lauric arginate as a cationic antimicrobial	39
Campylobacter contamination of broilers: the role of transport and slaughterhouse	39
Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar	39
Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods	39
Commensal E. coli rapidly transfer antibiotic resistance genes to human intestinal microbiota in the Mucosal Simulator of the Human Intestinal Microbial Ecosystem (M-SHIME)	38
Effect of carbon dots in combination with aqueous chitosan solution on shelf life and stability of soy milk	37
Prevalence and antimicrobial resistance of retail-meat-borne Salmonella in southern China during the years 2009–2016: The diversity of contamination and the resistance evolution of multidrug-resistant	36
Colletotrichum gloesporioides inhibition using chitosan-Ruta graveolens L essential oil coatings: Studies in vitro and in situ on Carica papaya fruit	35
Antimicrobial activity of chitosan coating containing ZnO nanoparticles against E. coli O157:H7 on the surface of white brined cheese	35
Development and evaluation of pullulan-based composite antimicrobial films (CAF) incorporated with nisin, thymol and lauric arginate to reduce foodborne pathogens associated with muscle foods	35
Sustainable utilization of food waste for bioenergy production: A step towards circular bioeconomy	35
Circulation of hepatitis E virus (HEV) and/or HEV-like agent in non-mixed dairy farms could represent a potential source of infection for Egyptian people	34
Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China	34
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses	33
The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water	32
Multidrug-, methicillin-, and vancomycin-resistant Staphylococcus aureus isolated from ready-to-eat meat sandwiches: An ongoing food and public health concern	32
Microbiological safety of ready-to-eat fresh-cut fruits and vegetables sold on the Canadian retail market	32
Epsilon-poly-l-lysine (ε-PL) exhibits multifaceted antifungal mechanisms of action that control postharvest Alternaria rot	32
Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables	32
Mechanism of the antimicrobial activity of whey protein-ε-polylysine complexes against Escherichia coli and its application in sauced duck products	32
Bacteriological safety of sprouts: A brief review	31
MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos	31
Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices	31
A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products	31
Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase	31
Inhibition of Listeria monocytogenes growth in turkey fillets by alginate edible coating with Trachyspermum ammi essential oil nano-emulsion	31
Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage	30
Phenotypic and genotypic characterization of biofilm forming, antimicrobial resistant, pathogenic Escherichia coli isolated from Indian dairy and meat products	30
Aflatoxin-producing fungi associated with pre-harvest maize contamination in Uganda	30
Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough	30
Chicken and turkey meat: Consumer exposure to multidrug-resistant Enterobacteriaceae including mcr-carriers, uropathogenic E. coli and high-risk lineages such as ST131	29
Synergistic effects of endolysin Lysqdvp001 and ε-poly-lysine in controlling Vibrio parahaemolyticus and its biofilms	29
Prevalence, virulence, antimicrobial resistance, and molecular characterization of fluoroquinolone resistance of Vibrio parahaemolyticus from different types of food samples in China	29
Inactivation of Penicillium italicum on kumquat via plasma-activated water and its effects on quality attributes	29
Assessment of hepatitis E virus (HEV) in the edible goat products pointed out a risk for human infection in Upper Egypt	29
Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds	29
Antibiotic-resistant commensal Escherichia coli are less frequently isolated from poultry raised using non-conventional management systems than from conventional broiler	29
Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation	28

Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu	28
Coatings with chitosan and phenolic-rich extract from acerola (Malpighia emarginata D.C.) or jabuticaba (Plinia jaboticaba (Vell.) Berg) processing by-product to control rot caused by Lasiodiplodia sp	28
Evaluation of antimicrobial activity of rambutan (Nephelium lappaceum L.) peel extracts	28
Genome based safety assessment for Bacillus coagulans strain LBSC (DSM 17654) for probiotic application	28
Label-free surface enhanced Raman scattering spectroscopy for discrimination and detection of dominant apple spoilage fungus	28
Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor	28
Investigation of decontamination effect of argon cold plasma on physicochemical and sensory properties of almond slices	27
Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening	27
Antimicrobial and antioxidant activities of defatted Moringa oleifera seed meal extract obtained by ultrasound-assisted extraction and application as a natural antimicrobial coating for raw chicken sa	27
Effect of solid-state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas	27
The ability of Listeria monocytogenes to form biofilm on surfaces relevant to the mushroom production environment	27
Antimicrobial mechanism of Larimichthys crocea whey acidic protein-derived peptide (LCWAP) against Staphylococcus aureus and its application in milk	26
Occurrence of Listeria and Escherichia coli in frozen fruit and vegetables collected from retail and catering premises in England 2018–2019	26
Efficacy of metal oxide nanoparticles as novel antimicrobial agents against multi-drug and multi-virulent Staphylococcus aureus isolates from retail raw chicken meat and giblets	26
Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry	26
Antimicrobial effect of thymol and carvacrol added to a vinegar-based marinade for controlling spoilage of marinated beef (Shawarma) stored in air or vacuum packaging	26
Safeguarding of quinoa beverage production by fermentation with Lactobacillus plantarum DSM 9843	25
Biocontrol efficiency of Meyerozyma guilliermondii Y-1 against apple postharvest decay caused by Botryosphaeria dothidea and the possible mechanisms of action	25
Multidrug resistance of Penicillium expansum to fungicides: whole transcriptome analysis of MDR strains reveals overexpression of efflux transporter genes	25
First detection of the plasmid-mediated colistin resistance gene mcr-1 in virulent Vibrio parahaemolyticus	25
Prevalence, serovar distribution, and antibiotic resistance of Salmonella spp. isolated from pork in China: A systematic review and meta-analysis	25
Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese	25
Highly prevalent multidrug resistance and QRDR mutations in Salmonella isolated from chicken, pork and duck meat in Southern China, 2018–2019	25
Isolation, characterisation and exploitation of lactic acid bacteria capable of efficient conversion of sugars to mannitol	25
High prevalence of multidrug resistant S. aureus-CC398 and frequent detection of enterotoxin genes among non-CC398 S. aureus from pig-derived food in Spain	24
PVOH/protein blend films embedded with lactic acid bacteria and their antilisterial activity in pasteurized milk	24
Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread	24
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread	23
Blending wine yeast phenotypes with the aid of CRISPR DNA editing technologies	23
Effects of temperature, pH and water activity on the growth and the sporulation abilities of Bacillus subtilis BSB1	23
Species diversity and mycotoxin production by members of the Fusarium tricinctum species complex associated with Fusarium head blight of wheat and barley in Italy	23
Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains	23
Sanitization of packaging and machineries in the food industry: Effect of hydrogen peroxide on ascospores and conidia of filamentous fungi	23
Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations	23
Stress response and survival of Salmonella Enteritidis in single and dual species biofilms with Pseudomonas fluorescens following repeated exposure to quaternary ammonium compounds	23
Prevalence, antibiotic resistance, and enterotoxin production of Staphylococcus aureus isolated from retail raw beef, sheep, and lamb meat in Turkey	23
Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation	22
Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry	22
Competitive yeast action against Aspergillus carbonarius growth and ochratoxin A production	22
Unravelling the composition of tap and mineral water microbiota: Divergences between next-generation sequencing techniques and culture-based methods	22
Comparison of aflatoxin production of Aspergillus flavus at different temperatures and media: Proteome analysis based on TMT	22
Waste bread recycling as a baking ingredient by tailored lactic acid fermentation	22
A farm-to-fork quantitative risk assessment model for Salmonella Heidelberg resistant to third-generation cephalosporins in broiler chickens in Canada	22
Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef	22
Control of major citrus postharvest diseases by sulfur-containing food additives	22
Whole-genome sequence analysis of Salmonella Infantis isolated from raw chicken meat samples and insights into pESI-like megaplasmid	22
Distribution, diversity, virulence genotypes and antibiotic resistance for Salmonella isolated from a Brazilian pork production chain	22
Anthocyanin adsorption by Saccharomyces cerevisiae during wine fermentation is associated to the loss of yeast cell wall/membrane integrity	22
Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries	21
Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers	21
Effects of cold plasma on wheat grain microbiome and antimicrobial efficacy against challenge pathogens and their resistance	21
Advanced oxidation process for the inactivation of Salmonella typhimurium on tomatoes by combination of gaseous ozone and aerosolized hydrogen peroxide	21
Virulence and resistance genes profiles and clonal relationships of non-typhoidal food-borne Salmonella strains isolated in Tunisia by whole genome sequencing	21
Zoonotic nematode parasites infecting selected edible fish in New South Wales, Australia	20
Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single- and double-layer structured matrices	20
Evaluation of the combined treatment of ultraviolet light and peracetic acid as an alternative to chlorine washing for lettuce decontamination	20
Targeting fish spoilers Pseudomonas and Shewanella with oregano and nettle extracts	20
Curative activity of postharvest GRAS salt treatments to control citrus sour rot caused by Geotrichum citri-aurantii	20
Antibacterial and physical effects of cationic starch nanofibers containing carvacrol@casein nanoparticles against Bacillus cereus in soy products	20
Characterizing fungal communities in medicinal and edible Cassiae Semen using high-throughput sequencing	20
Prevalence and antimicrobial susceptibility of Salmonella in the commercial eggs in China	20
Recombinase polymerase amplification with polymer flocculation sedimentation for rapid detection of Staphylococcus aureus in food samples	20
Effect of active essential oils added to chicken tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage	20
Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages	20
Decontamination of Escherichia coli O157:H7 on fresh Romaine lettuce using a novel bacteriophage lysin	20
Fusarium cerealis causing Fusarium head blight of durum wheat and its associated mycotoxins	20
Nationwide surveillance on serotype distribution and antimicrobial resistance profiles of non-typhoidal Salmonella serovars isolated from food-producing animals in South Korea	20
Anti-fungal and antioxidant properties of propolis (bee glue) extracts	20
Metagenomic to evaluate norovirus genomic diversity in oysters: Impact on hexamer selection and targeted capture-based enrichment	20
Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham	19
Using essential oils to control diseases in strawberries and peaches	19
Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production	19
Whole genome sequence analysis of antimicrobial resistance genes, multilocus sequence types and plasmid sequences in ESBL/AmpC Escherichia coli isolated from broiler caecum and meat	19
Synthesis and evaluation of highly dispersible and efficient photocatalytic TiO2/poly lactic acid nanocomposite films via sol-gel and casting processes	19
Unraveling the emergence and population diversity of Listeria monocytogenes in a newly built meat facility through whole genome sequencing	19
Bacteria of eleven different species isolated from biofilms in a meat processing environment have diverse biofilm forming abilities	19
Processing environment monitoring in low moisture food production facilities: Are we looking for the right microorganisms?	19
Effects of chitosan-sodium alginate-nisin preservatives on the quality and spoilage microbiota of Penaeus vannamei shrimp during cold storage	19
The impact of food model system structure on the inactivation of Listeria innocua by cold atmospheric plasma and nisin combined treatments	19
Epiphytic bacteria from withered grapes and their antagonistic effects on grape-rotting fungi	19

Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatment	19
Analysis of Neutral Electrolyzed Water anti-bacterial activity on contaminated eggshells with Salmonella enterica or Escherichia coli	19
Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements	19
Tarragon essential oil as a source of bioactive compounds with anti-quorum sensing and anti-proteolytic activity against Pseudomonas spp. isolated from fish – in vitro, in silico and in situ approache	19
Prevalence, genetic analysis and CRISPR typing of Cronobacter spp. isolated from meat and meat products in China	19
Cold-shock proteins affect desiccation tolerance, biofilm formation and motility in Listeria monocytogenes	18
Multidrug resistance and prevalence of quinolone resistance genes of Salmonella enterica serotypes 4,[5],12:i:- in China	18
Sustained-release modeling of clove essential oil in brine to improve the shelf life of Iranian white cheese by bioactive electrospun zein	18
Dishwashing sponges and brushes: Consumer practices and bacterial growth and survival	18
Assessing the antifungal and aflatoxin B1 inhibitory efficacy of nanoencapsulated antifungal formulation based on combination of Ocimum spp. essential oils	18
Prevalence of mobile colistin resistance (mcr) genes in extended-spectrum β-lactamase-producing Escherichia coli isolated from retail raw foods in Nha Trang, Vietnam	18
Role of Lactobacillus biofilms in Listeria monocytogenes adhesion to glass surfaces	18
Streptococcus thermophilus growth in soya milk: Sucrose consumption, nitrogen metabolism, soya protein hydrolysis and role of the cell-wall protease PrtS	18
Prevalence, genotypic diversity and detection of virulence genes in thermotolerant Campylobacter at different stages of the poultry meat supply chain	18
Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry	18
Effectiveness of a peracetic acid solution on Escherichia coli reduction during fresh-cut lettuce processing at the laboratory and industrial scales	18
Antimicrobial resistance in non-Typhoidal Salmonella from retail poultry meat by antibiotic usage-related production claims – United States, 2008–2017	18
Modelling and predicting population of core fungi through processing parameters in spontaneous starter (Daqu) fermentation	18
Prevalence, antibiotic resistance and genotypes of Campylobacter jejuni and Campylobacter coli isolated from chickens in Irbid governorate, Jordan	18
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt	18
Evidence of viable Helicobacter pylori and other bacteria of public health interest associated with free-living amoebae in lettuce samples by next generation sequencing and other molecular techniques	18
Stress resistance of emerging poultry-associated Salmonella serovars	18
Co-culture fermentation of Pediococcus acidilactici XZ31 and yeast for enhanced degradation of wheat allergens	17
Postharvest UV-C irradiation inhibits blackhead disease by inducing disease resistance and reducing mycotoxin production in ‘Korla’ fragrant pear (Pyrus sinkiangensis)	17
Production and migration of patulin in Penicillium expansum molded apples during cold and ambient storage	17
Genetic diversity, virulence factors, and antimicrobial resistance of Listeria monocytogenes from food, livestock, and clinical samples between 2002 and 2019 in China	17
Inhibition of Salmonella enterica growth by competitive exclusion during early alfalfa sprout development using a seed-dwelling Erwinia persicina strain EUS78	17
From field to process: How storage selects toxigenic Alternaria spp. causing mouldy core in Red Delicious apples	17
Efficacy of flavourzyme against Salmonella Typhimurium, Escherichia coli, and Pseudomonas aeruginosa biofilms on food-contact surfaces	17
Inactivation of Listeria monocytogenes during dry-cured ham processing	17
Blueberry fruit valorization and valuable constituents: A review	17
Emerging trends of microbial technology for the production of oligosaccharides from biowaste and their potential application as prebiotic	17
HRM and 16S rRNA gene sequencing reveal the cultivable microbiota of the European sea bass during ice storage	17
Post-process treatments are effective strategies to reduce Listeria monocytogenes on the surface of leafy greens: A pilot study	17
Survival and thermal resistance of Salmonella in dry and hydrated nonfat dry milk and whole milk powder during extended storage	17
Anisakis and Hysterothylacium species in Mediterranean and North-East Atlantic fishes commonly consumed in Spain: Epidemiological, molecular and morphometric discriminant analysis	17
Temporal analysis of the Listeria monocytogenes population structure in floor drains during reconstruction and expansion of a meat processing plant	17
Interaction in dual species biofilms between Staphylococcus xylosus and Staphylococcus aureus	17
A mathematical modeling approach to the quantification of lactic acid bacteria in vacuum-packaged samples of cooked meat: Combining the TaqMan-based quantitative PCR method with the plate-count method	17
Evaluation of microbial contamination of different pork carcass areas through culture-dependent and independent methods in small-scale slaughterhouses	17
Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production	17
Survival strategy of Cronobacter sakazakii against ampicillin pressure: Induction of the viable but nonculturable state	16
Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes	16
Microbiological characterization of Gioddu, an Italian fermented milk	16
The utility of iPBS retrotransposons markers to analyze genetic variation in yeast	16
Estimating risk associated with human norovirus and hepatitis A virus in fresh Australian leafy greens and berries at retail	16
Quantitative levels of norovirus and hepatitis A virus in bivalve molluscs collected along the food chain in the Netherlands, 2013–2017	16
Prevalence and phylogenetic relationship of Clostridioides difficile strains in fresh poultry meat samples processed in different cutting plants	16
Stability of hepatitis E virus at different pH values	16
The effect of sublethal concentrations of benzalkonium chloride on the LuxS/AI-2 quorum sensing system, biofilm formation and motility of Escherichia coli	16
Wine aroma profile modification by Oenococcus oeni strains from Rioja Alavesa region: selection of potential malolactic starters	16
High production of egc2-related staphylococcal enterotoxins caused a food poisoning outbreak	16
Moulds and their secondary metabolites associated with the fermentation and storage of two cocoa bean hybrids in Nigeria	16
Physiological alterations involved in inactivation of autochthonous spoilage bacteria in orange juice caused by Citrus essential oils and mild heat	16
Growth, survival, and metabolic activities of probiotics Lactobacillus rhamnosus GG and Saccharomyces cerevisiae var. boulardii CNCM-I745 in fermented coffee brews	16
Distribution, virulence, genotypic characteristics and antibiotic resistance of Listeria monocytogenes isolated over one-year monitoring from two pig slaughterhouses and processing plants and their fr	16
Metagenomics-based approach for studying and selecting bioprotective strains from the bacterial community of artisanal cheeses	16
Synthesis and characterization of starch nanocellulosic films incorporated with Eucalyptus globulus leaf extract	16
New approach for the removal of mature biofilms formed by wild strains of Listeria monocytogenes isolated from food contact surfaces in an Iberian pig processing plant	16
Characterization of Penicillium s.s. and Aspergillus sect. nigri causing postharvest rots of pomegranate fruit in Southern Italy	16
Mycotoxicological monitoring of breakfast and infant cereals marketed in Brazil	16
Comparison of droplet digital PCR vs real-time PCR for Yersinia enterocolitica detection in vegetables	15
Identification of antimicrobial resistant bacteria from plant-based food products imported into Canada	15
Detection of hepatitis E virus (rabbit genotype) in farmed rabbits entering the food chain	15
Yeast biodiversity in honey produced by stingless bees raised in the highlands of southern Brazil	15
Monitoring of Lactobacillus sanfranciscensis strains during wheat and rye sourdough fermentations by CRISPR locus length polymorphism PCR	15
High prevalence of acute hepatitis E virus infection in pigs in Dutch slaughterhouses	15
Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory accept	15
Preharvest application of methyl salicylate, acetyl salicylic acid and salicylic acid alleviated disease caused by Botrytis cinerea through stimulation of antioxidant system in table grapes	15
Metabolism of biosynthetic oligosaccharides by human-derived Bifidobacterium breve UCC2003 and Bifidobacterium longum NCIMB 8809	15
Ultrasound pretreatment enhances the inhibitory effects of nisin/carvacrol against germination, outgrowth and vegetative growth of spores of Bacillus subtilis ATCC6633 in laboratory medium and milk: P	15
Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach	15
Phage therapy as a potential approach in the biocontrol of pathogenic bacteria associated with shellfish consumption	15
Regional and field-specific differences in Fusarium species and mycotoxins associated with blighted North Carolina wheat	15
Microbial dynamics in durum wheat kernels during aging	15
Bacterial adhesion rate on food grade ceramics and Teflon as kitchen worktop surfaces	15
Inactivation of Salmonella and Listeria monocytogenes on dried fruit, pistachio nuts, cornflakes and chocolate crumb using a peracetic acid-ethanol based sanitizer or Advanced Oxidation Process	15
The MAP kinase AflSlt2 modulates aflatoxin biosynthesis and peanut infection in the fungus Aspergillus flavus	15
Growth and metabolic characteristics of fastidious meat-derived Lactobacillus algidus strains	15
Are antimicrobial resistance genes key targets to detect genetically modified microorganisms in fermentation products?	15
Indications of biopesticidal Bacillus thuringiensis strains in bell pepper and tomato	15
Post-harvest contamination of maize by Fusarium verticillioides and fumonisins linked to traditional harvest and post-harvest practices: A case study of small-holder farms in Vietnam	15
Microbiome convergence following sanitizer treatment and identification of sanitizer resistant species from spinach and lettuce rinse water	15
Molecular characteristics of extended-spectrum β-lactamase/AmpC-producing Salmonella enterica serovar Virchow isolated from food-producing animals during 2010–2017 in South Korea	15
Characterisation of Listeria monocytogenes food-associated isolates to assess environmental fitness and virulence potential	15
Bioprotection strategies in winemaking	15
In-vitro testing of bacteriostatic and bactericidal efficacy of commercial disinfectants against Salmonella Infantis reveals substantial differences between products and bacterial strains	15
Biological management of acidity in wine industry: A review	15
Prediction of Salmonella serovars isolated from clinical and food matrices in Lebanon and genomic-based investigation focusing on Enteritidis serovar	15
Dissemination of a multidrug resistant CTX-M-65 producer Salmonella enterica serovar Infantis clone between marketed chicken meat and children	15
Detection and quantification of hepatitis E virus RNA in ready to eat raw pork sausages in the Netherlands	15
Cronobacter spp. isolated from aquatic products in China: Incidence, antibiotic resistance, molecular characteristic and CRISPR diversity	15
Reduction in pathogenic load of wheat by tempering with saline organic acid solutions at different seasonal temperatures	15
Effects of temperature and water activity change on ecophysiology of ochratoxigenic Aspergillus carbonarius in field-simulating conditions	15
An outbreak of human listeriosis associated with frozen sweet corn consumption: Investigations in the UK	15
Histamine production in Lactobacillus vaginalis improves cell survival at low pH by counteracting the acidification of the cytosol	15
Characterization of surface Aspergillus community involved in traditional fermentation and ripening of katsuobushi	15
Enterocytozoon bieneusi in raw milk of cattle, sheep and water buffalo in Turkey: Genotype distributions and zoonotic concerns	15
Community succession of the grape epidermis microbes of cabernet sauvignon (Vitis vinifera L.) from different regions in China during fruit development	14
Assessing the survival and sublethal injury kinetics of Listeria monocytogenes under different food processing-related stresses	14
Use of yeasts from different environments for the control of Penicillium expansum on table grapes at storage temperature	14
Characterization of lactic acid bacteria isolated from a traditional Ivoirian beer process to develop starter cultures for safe sorghum-based beverages	14
Metabolomics profiling during biofilm development of Bacillus licheniformis isolated from milk powder	14
Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee	14
New standards at European Union level on water reuse for agricultural irrigation: Are the Spanish wastewater treatment plants ready to produce and distribute reclaimed water within the minimum quality	14
Machine learning approach for predicting Fusarium culmorum and F. proliferatum growth and mycotoxin production in treatments with ethylene-vinyl alcohol copolymer films containing pure components of e	14
Safety demonstration of a microbial species for use in the food chain: Weissella confusa	14
Hurdle processing of turbid fruit juices involving encapsulated citral and vanillin addition and UV-C treatment	14
Antibacterial mechanisms of clove essential oil against Staphylococcus aureus and its application in pork	14
Sources and trends of human salmonellosis in Europe, 2015–2019: An analysis of outbreak data	14
Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai	14
Thermal inactivation of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and a surrogate (Pediococcus acidilactici) on raisins, apricot halves, and macadamia nuts using vacu	14
Toxoplasma gondii in lambs of China: Heart juice serology, isolation and genotyping	14
Extracellular microbial proteases with specificity for plant proteins in food fermentation	14
Effect of yogurt-based marinade combined with essential oils on the behavior of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat chunks during storage	14
Natural food flavour (E)-2-hexenal, a potential antifungal agent, induces mitochondria-mediated apoptosis in Aspergillus flavus conidia via a ROS-dependent pathway	14
Fermentation of African nightshade leaves with lactic acid bacterial starter cultures	14
The responses of Salmonella enterica serovar Typhimurium to vanillin in apple juice through global transcriptomics	14
Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation	14
Use of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation	14
Aspergillus, Penicillium and Cladosporium species associated with dried date fruits collected in the Perugia (Umbria, Central Italy) market	14
Deciphering the antibacterial activity and mechanism of p-coumaric acid against Alicyclobacillus acidoterrestris and its application in apple juice	13
Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine fermentations	13
Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions per	13
Microbiota dynamics and volatile compounds in lupine based Moromi fermented at different salt concentrations	13
Virulent phage vB_CpeP_HN02 inhibits Clostridium perfringens on the surface of the chicken meat	13
Effect of peracetic acid on ascospore-forming molds and test microorganisms used for bio-validations of sanitizing processes in food plants	13
Antimicrobial effect and mechanism of non-antibiotic alkyl gallates against Pseudomonas fluorescens on the surface of Russian sturgeon (Acipenser gueldenstaedti)	13
Effect of Spanish smoked paprika “Pimentón de La Vera” on control of ochratoxin A and aflatoxins production on a dry-cured meat model system	13
Diversity and guaiacol production of Alicyclobacillus spp. from fruit juice and fruit-based beverages	13
Influence of Kazachstania spp. on the chemical and sensory profile of red wines	13
Identification and characterization of extracellular enzymes secreted by Aspergillus spp. involved in lipolysis and lipid-antioxidation during katsuobushi fermentation and ripening	13
Sensory evaluation of seafood freshness using the quality index method: A meta-analysis	13
Bacterial and fungal diversity in Laphet, traditional fermented tea leaves in Myanmar, analyzed by culturing, DNA amplicon-based sequencing, and PCR-DGGE methods	13
Detection of Salmonella Typhimurium and Listeria monocytogenes biofilm cells exposed to different drying and pre-enrichment times using conventional and rapid methods	13
Characterization of Listeria monocytogenes serovar 1/2a, 1/2b, 1/2c and 4b by high resolution melting analysis for epidemiological investigations	13
Retail fresh vegetables as a potential source of Salmonella infection in the Mekong Delta, Vietnam	13
First detection of a plasmid located carbapenem resistant blaVIM-1 gene in E. coli isolated from meat products at retail in Belgium in 2015	13
Elaborated regulation of griseofulvin biosynthesis in Penicillium griseofulvum and its role on conidiation and virulence	13
Comparison of virucidal efficacy of sodium hypochlorite, chlorine dioxide, peracetic acid, and ethanol against hepatitis A virus by carrier and suspension tests	13
Microbial contamination and associated risk factors in retailed pork from key value chains in Northern Vietnam	13
Fusarium fujikuroi species complex in Brazilian rice: Unveiling increased phylogenetic diversity and toxigenic potential	13
Combined use of bacteriocins and bacteriophages as food biopreservatives. A review	13
Quantification of Salmonella enterica transfer between tomatoes, soil, and plastic mulch	13
Transmission of antimicrobial resistant non-O157 Escherichia coli at the interface of animal-fresh produce in sustainable farming environments	13

Sugar profile regulates the microbial metabolic diversity in Chinese Baijiu fermentation	13
Influence of pulp on the microbial diversity during cupuassu fermentation	13
Mycotoxins and flours: Effect of type of crop, organic production, packaging type on the recovery of fungal genus and mycotoxins	13
Effects of ultraviolet-c treatment on growth and mycotoxin production by Alternaria strains isolated from tomato fruits	13
High counts of thermophilic spore formers in dairy powders originate from persisting strains in processing lines	13
A loop-mediated isothermal amplification (LAMP) based assay for the rapid and sensitive group-specific detection of fumonisin producing Fusarium spp	13
Comparing thermal inactivation to a combined process of moderate heat and high pressure: Effect on ascospores in strawberry puree	13
Inactivation kinetics of Geobacillus stearothermophilus spores by a peracetic acid or hydrogen peroxide fog in comparison to the liquid form	12
Rapid determination of viable but non-culturable Campylobacter jejuni in food products by loop-mediated isothermal amplification coupling propidium monoazide treatment	12
Comparison of electrolized water and multiple chemical sanitizer action against heat-resistant molds (HRM)	12
Marine algae as efficacious bioresources housing antimicrobial compounds for preserving foods - A review	12
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides	12
Enhanced antibacterial efficacy and mechanism of octyl gallate/beta-cyclodextrins against Pseudomonas fluorescens and Vibrio parahaemolyticus and incorporated electrospun nanofibers for Chinese giant	12
Lethality of high-pressure carbon dioxide on Shiga toxin-producing Escherichia coli, Salmonella and surrogate organisms on beef jerky	12
Antimicrobial effect of nisin in processed cheese - Quantification of residual nisin by LC-MS/MS and development of new growth and growth boundary model for Listeria monocytogenes	12
The bacterial diversity of raw Moroccon camel milk	12
DNA walking strategy to identify unauthorized genetically modified bacteria in microbial fermentation products	12
Native yeast and non-yeast fungal communities of Cabernet Sauvignon berries from two Washington State vineyards, and persistence in spontaneous fermentation	12
Detection of norovirus, hepatitis A and hepatitis E viruses in multicomponent foodstuffs	12
High prevalence of multidrug-resistant Escherichia coli and first detection of IncHI2/IncX4-plasmid carrying mcr-1 E. coli in retail ready-to-eat foods in China	12
Interaction of Aspergillus flavus and A. parasiticus with Salmonella spp. isolated from peanuts	12
Sucrose enhances colour formation in dry sausages by up-regulating gene expression of nitric oxide synthase in Staphylococcus vitulinus	12
The effect of vegetation barriers at reducing the transmission of Salmonella and Escherichia coli from animal operations to fresh produce	12
Genetic polymorphisms associated to SDHI fungicides resistance in selected Aspergillus flavus strains and relation with aflatoxin production	12
Purification and characterization of Saccharomyces eubayanus killer toxin: Biocontrol effectiveness against wine spoilage yeasts	12
Botrytis cinerea response to pulsed light: Cultivability, physiological state, ultrastructure and growth ability on strawberry fruit	12
Tracking bacteriome variation over time in Listeria monocytogenes-positive foci in food industry	12
Control of Listeria monocytogenes growth and virulence in a traditional soft cheese model system based on lactic acid bacteria and a whey protein hydrolysate with antimicrobial activity	12
Potential of natamycin to control growth of Zygosaccharomyces spp. in apple juice during storage	12
New advances on the Brettanomyces bruxellensis biofilm mode of life	12
Survive and thrive: Control mechanisms that facilitate bacterial adaptation to survive manufacturing-related stress	12
Strategies for microbiological control of the alcoholic fermentation in wines by exploiting the microbial terroir complexity: A mini-review	12
Effects of gamma irradiation on the shelf-life and bioactive compounds of Tuber aestivum truffles packaged in passive modified atmosphere	12
Sodium alginate edible coating containing Ferulago angulata (Schlecht.) Boiss essential oil, nisin, and NaCl: Its impact on microbial, chemical, and sensorial properties of refrigerated chicken breast	12
Detection of Shiga toxin-producing Escherichia coli (STEC) in beef products using droplet digital PCR	12
African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages	12
Bacterial community dynamics during different stages of processing of smoked bacon using the 16S rRNA gene amplicon analysis	12
Non-typhoidal Salmonella contamination in egg shells and contents from retail in Western Australia: Serovar diversity, multilocus sequence types, and phenotypic and genomic characterizations of antimi	12
Presence of hepatitis E virus in commercially available pork products	12
Characterisation of chemical, microbial and sensory profiles of commercial kombuchas	12
The film-forming Pichia spp. in a winemaker's toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewürztraminer must	12
Galactomyces geotrichum mold isolated from a traditional fried cottage cheese produced omega-3 fatty acids	12
Research progress on conjugated linoleic acid bio-conversion in Bifidobacterium	12
Antimicrobial activity of MccJ25(G12Y) against gram-negative foodborne pathogens in vitro and in food models	11
Cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulinum – Effect of eight environmental factors	11
Developing a novel molecular serotyping system based on capsular polysaccharide synthesis gene clusters of Vibrio parahaemolyticus	11
Resistance profiling and molecular characterization of Staphylococcus aureus isolated from goats in Korea	11
Thermo-adaptive evolution to generate improved Saccharomyces cerevisiae strains for cocoa pulp fermentations	11
Different carbon sources result in differential activation of sigma B and stress resistance in Listeria monocytogenes	11
Challenging the “gold standard” of colony-forming units - Validation of a multiplex real-time PCR for quantification of viable Campylobacter spp. in meat rinses	11
Dynamics of defatted rice bran in physicochemical characteristics, microbiota and metabolic functions during two-stage co-fermentation	11
Investigation into the antimicrobial activity of fumarate against Listeria monocytogenes and its mode of action under acidic conditions	11
Effect of Lactococcus lactis expressing phage endolysin on the late blowing defect of cheese caused by Clostridium tyrobutyricum	11
Heterologous production of equol by lactic acid bacteria strains in culture medium and food	11
Industrial dog food is a vehicle of multidrug-resistant enterococci carrying virulence genes often linked to human infections	11
Diversity and succession of microbial communities and chemical analysis in dried Lutianus erythropterus during storage	11
Broadening the antimicrobial spectrum of nisin-producing Lactococcus lactis subsp. Lactis to Gram-negative bacteria by means of active packaging	11
Influence of water activity on the heat resistance of Salmonella enterica in selected low-moisture foods	11
Microbial biotechnology approaches for conversion of pineapple waste in to emerging source of healthy food for sustainable environment	11
Microbial diversity associated with spontaneous coffee bean fermentation process and specialty coffee production in northern Colombia	11
A novel Bacillus cereus bacteriophage DLn1 and its endolysin as biocontrol agents against Bacillus cereus in milk	11
Evaluation of gamma irradiation for human norovirus inactivation and its effect on strawberry cells	11
Combined application of high-throughput sequencing and UHPLC-Q/TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins	11
Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain	11
Utility of rapid tests to assess the prevalence of indicator organisms (Aerobic plate count, Enterobacteriaceae, coliforms, Escherichia coli, and Listeria spp.) in apple packinghouses	11
The large plasmidome of Lactococcus lactis subsp. lactis bv. diacetylactis S50 confers its biotechnological properties	11
Isolation and phenotypic and genomic characterization of Tetragenococcus spp. from two Spanish traditional blue-veined cheeses made of raw milk	11
Selection and application of natural antimicrobials to control Clostridium perfringens in sous-vide chicken breasts	11
Prevalence, characterization and antibiotic resistance of Shiga toxigenic Escherichia coli serogroups isolated from fresh beef and locally processed ready-to-eat meat products in Lagos, Nigeria	11
Pathogenicity of Campylobacter strains of poultry and human origin from Poland	11
Incidence and genetic variability of Listeria monocytogenes isolated from vegetables in Poland	11
Effects of nano-chitosan coatings incorporating with free/nano-encapsulated essential oil of Golpar (Heracleum persicum L.) on quality characteristics and safety of rainbow trout (Oncorhynchus mykiss)	10
Culturable bacteria resident on lettuce might contribute to accumulation of human noroviruses	10
Estimating the distribution of norovirus in individual oysters	10
Prevalence and levels of Campylobacter in broiler chicken batches and carcasses in Ireland in 2017–2018	10
Directed evolution by UV-C treatment of Bacillus cereus spores	10
Stability of hepatitis E virus at high hydrostatic pressure processing	10
Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities	10
Fingerprinting of human noroviruses co-infections in a possible foodborne outbreak by metagenomics	10
Modelling the biphasic growth of non-starter lactic acid bacteria on starter-lysate as a substrate	10
Antifungal activities of fluoroindoles against the postharvest pathogen Botrytis cinerea: In vitro and in silico approaches	10
Effects of three essential oils and their nano-emulsions on Listeria monocytogenes and Shigella flexneri in Egyptian Talaga cheese	10
Antifungal activity of lactic acid bacteria isolated from milk against Penicillium commune, P. nordicum, and P. verrucosum	10
Performance of cold chains and modeled growth of Vibrio parahaemolyticus for farmed oysters distributed in the United States and internationally	10
Food fermentation – Significance to public health and sustainability challenges of modern diet and food systems	10
First report of the optrA-carrying multidrug resistance genomic island in Campylobacter jejuni isolated from pigeon meat	10
Molecular epidemiology of methicillin-resistant Staphylococcus aureus from dairy farms in North-eastern Italy	10
Effects of tumbling, refrigeration and subsequent resubmersion on the abundance of Vibrio vulnificus and Vibrio parahaemolyticus in cultured oysters (Crassostrea virginica)	10
Mass spectrometry imaging and its potential in food microbiology	10
Presence and characterization of methicillin-resistant Staphylococcus aureus co-carrying the multidrug resistance genes cfr and lsa(E) in retail food in China	10
Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment	10
Comparison of the performance of the biofilm sampling methods (swab, sponge, contact agar) in the recovery of Listeria monocytogenes populations considering the seafood environment conditions	10
Genomic characteristics of Listeria monocytogenes isolated during mushroom (Agaricus bisporus) production and processing	10
Formation of viable but nonculturable state of Staphylococcus aureus under frozen condition and its characteristics	10
Presence of Anisakidae in commercial fish species imported into the Belgian food markets: A systematic review and meta-analyses	10
Leuconostoc mesenteroides subsp. mesenteroides LB7 isolated from apple surface inhibits P. expansum in vitro and reduces patulin in fruit juices	10
Screening and validation of quorum quenching enzyme PF2571 from Pseudomonas fluorescens strain PF08 to inhibit the spoilage of red sea bream filets	10
Unraveling the world of halophilic and halotolerant bacteria in cheese by combining cultural, genomic and metagenomic approaches	10
Prevalence, antibiotic resistance, and molecular epidemiology of Listeria monocytogenes isolated from imported foods in China during 2018 to 2020	10
Relevance of tracking the diversity of Escherichia coli pathotypes to reinforce food safety	10
Control of toxigenic Aspergillus spp. in dried figs by volatile organic compounds (VOCs) from antagonistic yeasts	10
Adhesion and removal of E. coli K12 as affected by leafy green produce epicuticular wax composition, surface roughness, produce and bacterial surface hydrophobicity, and sanitizers	10
Genetic determinants of Salmonella enterica critical for attachment and biofilm formation	10
Impact of co-cultivation with Enterococcus faecalis over growth, enterotoxin production and gene expression of Staphylococcus aureus in broth and fresh cheeses	10
Opportunities in the microbial valorization of sugar industrial organic waste to biodegradable smart food packaging materials	10
A polyphasic study of Aspergillus section Flavi isolated from corn in Guangxi, China- a hot spot of aflatoxin contamination	10
Detection of chicken carcasses contaminated with Salmonella enterica serovar in the abattoir environment of Taiwan	10
Modelling the effect of temperature and water activity on the growth rate of Aspergillus flavus and aflatoxin production in peanut meal extract agar	10
Synergistic antibacterial effects of low-intensity ultrasound and peptide LCMHC against Staphylococcus aureus	9
Deciphering the blackbox of omics approaches and artificial intelligence in food waste transformation and mitigation	9
Profiling prokaryotic community in pit mud of Chinese strong-aroma type liquor by using oligotrophic culturing	9
Improved control of Listeria monocytogenes during storage of raw salmon by treatment with the fermentate Verdad N6 and nisin	9
Characterization of Clostridium perfringens bacteriophages and their application in chicken meat and milk	9
Impacts of salt-tolerant Staphylococcus nepalensis 5-5 on bacterial composition and biogenic amines accumulation in fish sauce fermentation	9
Antimicrobial photodynamic treatment as an alternative approach for Alicyclobacillus acidoterrestris inactivation	9
To pool or not to pool: That is the question in microbial kinetics	9
Comparison of the effects of acetic acid bacteria and lactic acid bacteria on the microbial diversity of and the functional pathways in dough as revealed by high-throughput metagenomics sequencing	9
Ready-to-eat salads and berry fruits purchased in Italy contaminated by Cryptosporidium spp., Giardia duodenalis, and Entamoeba histolytica	9
Effect of chitosan-gelatin coating fortified with papaya leaves and thyme extract on quality and shelf life of chicken breast fillet and Kareish cheese during chilled storage	9
Probable association between Anisakis infection in the muscle of skipjack tuna (Katsuwonus pelamis) and human anisakiasis in Tokyo, Japan	9
Production of cationic antifungal peptides from kenaf seed protein as natural bio preservatives to prolong the shelf-life of tomato puree	9
Broad host range bacteriophage, EscoHU1, infecting Escherichia coli O157:H7 and Salmonella enterica: Characterization, comparative genomics, and applications in food safety	9
Biofilm formation and genomic features of Listeria monocytogenes strains isolated from meat and dairy industries located in Piedmont (Italy)	9
Green tea extract assisted low-temperature pasteurization to inactivate enteric viruses in juices	9
Diversity and dynamics of bacterial and fungal communities in cider for distillation	9
Bacterial community analysis using 16S rRNA amplicon sequencing in the boning room of Australian beef export abattoirs	9
Incidence of Bacillus cereus, Bacillus sporothermodurans and Geobacillus stearothermophilus in ultra-high temperature milk and biofilm formation capacity of isolates	9
Proteomic analysis reveals differential responses of Listeria monocytogenes to free and nanoencapsulated nisin	9
Antimicrobial resistance and molecular characterization of Salmonella enterica serovar Corvallis isolated from human patients and animal source foods in China	9
Influence of the packaging atmosphere and presence of co-contaminants on the growth of photobacteria on chicken meat	9
How can packaging, source and food safety management system affect the microbiological quality of spices and dried herbs? The case of a developing country	9
Genomic investigation of antimicrobial resistance determinants and virulence factors in Salmonella enterica serovars isolated from contaminated food and human stool samples in Brazil	9
The spore coat is essential for Bacillus subtilis spore resistance to pulsed light, and pulsed light treatment eliminates some spore coat proteins	9
Modeling aflatoxin B1 production by Aspergillus flavus during wheat malting for craft beer as a function of grains steeping degree, temperature and time of germination	9
Isolation, stability, and characteristics of high-pressure superdormant Bacillus subtilis spores	9
Combined treatment of β-resorcylic acid and capric acid enhances mild heat pasteurization for inactivating Salmonella Typhimurium in orange juice	9
Inhibition of Aspergillus flavus growth and aflatoxins production on peanuts over α-Fe2O3 nanorods under sunlight irradiation	9
An ornithine-rich dodecapeptide with improved proteolytic stability selectively kills gram-negative food-borne pathogens and its action mode on Escherichia coli O157:H7	9
Levels and genotypes of Salmonella and levels of Escherichia coli in frozen ready-to-cook chicken and turkey products in England tested in 2020 in relation to an outbreak of S. Enteritidis	9
Perspectives on the design of microbial cell factories to produce prenylflavonoids	9
Mycobiota in Chilean chilli Capsicum annuum L. used for production of Merkén	9
Growth behaviour and thermal inactivation of E. coli O157:H7 and Salmonella spp. in ground lean camel meat	9
Effect of citral nanoemulsion on the inactivation of Listeria monocytogenes and sensory properties of fresh-cut melon and papaya during storage	9
Variability in lag duration of Listeria monocytogenes strains in half Fraser enrichment broth after stress affects the detection efficacy using the ISO 11290-1 method	9
Real-time PCR method for qualitative and quantitative detection of Lactobacillus sakei group species targeting novel markers based on bioinformatics analysis	9
Antimicrobial resistance and genomic characterisation of Escherichia coli isolated from caged and non-caged retail table eggs in Western Australia	9
Prevalence and antimicrobial profiling of Campylobacter spp. isolated from meats, animal, and human feces in Northern of Morocco	9
Antibacterial mechanisms of star anise essential oil microcapsules encapsulated by rice protein-depolymerized pectin electrostatic complexation and its application in crab meatballs	9
Incidence and genetic diversity of multi-drug resistant Listeria monocytogenes isolates recovered from fruits and vegetables in the Eastern Cape Province, South Africa	9
Genomic diversity of Serratia proteamaculans and Serratia liquefaciens predominant in seafood products and spoilage potential analyses	9
Metabolomic insights into the inhibition mechanism of methyl N-methylanthranilate: A novel quorum sensing inhibitor and antibiofilm agent against Pseudomonas aeruginosa	9
Development of an extraction method to detect enteric viruses in dressed vegetables	9
Physical and antimicrobial properties of self-emulsified nanoemulsions containing three synergistic essential oils	9
Wild rice (O. latifolia) from natural ecosystems in the Pantanal region of Brazil: Host to Fusarium incarnatum-equiseti species complex and highly contaminated by zearalenone	9
Prevalence and antimicrobial susceptibility of Campylobacter isolated from retail chickens in Thailand	9
Occurrence of selected viral and bacterial pathogens and microbiological quality of fresh and frozen strawberries sold in Spain	9
In-vitro antimicrobial and anti-inflammatory activity of modified solvent evaporated ethanolic extract of Calocybe indica: GCMS and HPLC characterization	9
Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)	9
Water and temperature relations of Fusarium langsethiae strains and modelling of growth and T-2 and HT-2 mycotoxin production on oat-based matrices	9
Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries	9
Quantitative risk assessment model to investigate the public health impact of varying Listeria monocytogenes allowable levels in different food commodities: A retrospective analysis	9
Human campylobacteriosis related to cross-contamination during handling of raw chicken meat: Application of quantitative risk assessment to guide intervention scenarios analysis in the Australian cont	8
A stochastic approach for modelling the effects of temperature on the growth rate of Bacillus cereus sensu lato	8
Microdochium majus and other fungal pathogens associated with reduced gluten quality in wheat grain	8
Occurrence of mycotoxins and mycotoxigenic fungi in silage from the north of Portugal at feed-out	8
Isolation and characterization of Staphylococcus argenteus strains from retail foods and slaughterhouses in Japan	8
Pectinatus spp. – Unpleasant and recurrent brewing spoilage bacteria	8
Tracking Salmonella enterica by whole genome sequencing of isolates recovered from broiler chickens in a poultry production system	8
Transcription factors FabR and FadR regulate cold adaptability and spoilage potential of Shewanella baltica	8
Prevalence of C. burnetii DNA in sheep and goats milk in the northwest of Iran	8
Surface mycobiota of home-made dry cured sausages from the main producing regions of Argentina and morphological and biochemical characterization of Penicillium nalgiovense populations	8
Monascus spp. and citrinin: Identification, selection of Monascus spp. isolates, occurrence, detection and reduction of citrinin during the fermentation of red fermented rice	8
Occurrence, diversity and temperature-dependent growth kinetics of Aeromonas spp. in lettuce	8
RETRACTED: Unraveling the composition and succession of microbial community and its relationship to flavor substances during Xin-flavor baijiu brewing	8
Resistance to colistin and production of extended-spectrum β-lactamases and/or AmpC enzymes in Salmonella isolates collected from healthy pigs in Northwest Spain in two periods: 2008–2009 and 2018	8
Microbial safety of cheese in Canada	8
Revealing antimicrobial resistance profile of the novel probiotic candidate Faecalibacterium prausnitzii DSM 17677	8
Influence of the combination of cinnamon essential oil nanoemulsions and epsilon-polylysine on microbial community and quality of pork during refrigerated period and radio frequency cooking	8
Interspecies assertiveness of Lactobacillus curvatus and Lactobacillus sakei in sausage fermentations	8
Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus	8
Characterization of a novel enzyme from Photobacterium phosphoreum with histidine decarboxylase activity	8
Effects of radio frequency heating on microbial populations and physicochemical properties of buckwheat	8
The antibacterial activity of plantaricin GZ1–27 against MRSA and its bio-preservative effect on chilled pork in combination with chitosan	8
Targeting the vanillic acid decarboxylase gene for Alicyclobacillus acidoterrestris quantification and guaiacol assessment in apple juices using real time PCR	8
Optimization of a propidium monoazide-qPCR method for Escherichia coli quantification in raw seafood	8
Survey of the occurrence of Giardia duodenalis cysts and Cryptosporidium spp. oocysts in green leafy vegetables marketed in the city of Valencia (Spain)	8
Impact of sodium lactate, encapsulated or unencapsulated polyphosphates and their combinations on Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus growth in cooked ground bee	8
High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation	8
Superheated steam effectively inactivates diverse microbial targets despite mediating effects from food matrices in bench-scale assessments	8
Shiga-toxigenic Escherichia coli from animal food sources in Mauritius: Prevalence, serogroup diversity and virulence profiles	8
Survival of Listeria monocytogenes during storage on dried apples, strawberries, and raisins at 4 °C and 23 °C	8
Biofilm genes expression of Listeria monocytogenes exposed to Latilactobacillus curvatus bacteriocins at 10 °C	8
Development of two specific multiplex qPCRs to determine amounts of Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta and Staphylococcus in meat and heat-treated meat products	8
Evidence of sheep and abattoir environment as important reservoirs of multidrug resistant Salmonella and extended-spectrum beta-lactamase Escherichia coli	8
Effect of hydrolysis and microwave treatment on the antibacterial activity of native bovine milk lactoferrin against Cronobacter sakazakii	8
Transcriptomic analysis shows the antifungal mechanism of honokiol against Aspergillus flavus	8
A review of Shiga-toxin producing Escherichia coli (STEC) contamination in the raw pork production chain	8
Comparison of survival and heat resistance of Escherichia coli O121 and Salmonella in muffins	8
Possible reservoirs of thermotolerant Campylobacter at the farm between rearing periods and after the use of enrofloxacin as a therapeutic treatment	8
Microbial metabarcoding highlights different bacterial and fungal populations in honey samples from local beekeepers and market in north-eastern Italy	8