International Journal of Food Microbiology

Article	Citations
Chlorine inactivation of Escherichia coli O157:H7 in fresh produce wash process: Effectiveness and modeling	127
Function and distribution of the conjugative plasmid pLM1686 in foodborne Listeria monocytogenes in China	86
High-throughput ecological interaction mapping of dairy microorganisms	85
Inhibitory effect and mechanism of violacein on planktonic growth, spore germination, biofilm formation and toxin production of Bacillus cereus and its application in grass carp preservation	81
Surveillance of antimicrobial resistance in Escherichia coli, Salmonella, and Campylobacter recovered from laying hens, their environment and products in Canada indicated a stable level of resistance	77
Biofilm formation comparison of Vibrio parahaemolyticus on stainless steel and polypropylene while minimizing environmental impacts and transfer to grouper fish fillets	69
Adaptive strategies of Listeria monocytogenes: An in-depth analysis of the virulent strain involved in an outbreak in Italy through quantitative proteomics	60
Preparation and bioactivities of chitosan nicotinamide derivatives and their application in the preservation of cherry tomatoes	59
Editorial Board	59
Microsatellite typing of Lachancea thermotolerans for wine fermentation monitoring	58
Obituary: Dr John Ingram Pitt	55
Microbiological and physical-chemical characteristics of the Peruvian fermented beverage “Chicha de siete semillas”: Towards the selection of strains with acidifying properties	54
Mechanisms of methyl 2-methylbutyrate suppression on Aspergillus flavus growth and aflatoxin B1 biosynthesis	52
Behaviour of Listeria monocytogenes and Yersinia enterocolitica during beef dry-aging up to 60 days	51
Effect of ethylene production by four pathogenic fungi on the postharvest diseases of green pepper (Capsicum annuum L.)	50
Characterization of antifungal properties of avocado leaves and majagua flowers extracts and their potential application to control Alternaria alternata	48
Synthesis of silver nanoparticles using Bacillus velezensis M3-7 lipopeptides: Enhanced antifungal activity and potential use as a biocontrol agent against Fusarium crown rot disease of wheat seedling	47
First report of enterotoxigenic Staphylococcus argenteus as a foodborne pathogen	47
Presence of Saccharomyces cerevisiae subsp. diastaticus in industry and nature and spoilage capacity of its vegetative cells and ascospores	44
Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation	43
First detection of tet(X4)-positive Enterobacterales in retail vegetables and clonal spread of Escherichia coli ST195 producing Tet(X4) in animals, foods, and humans across China and Thailand	43
Food phenolics and Lactiplantibacillus plantarum	42
The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain	42
Fabrication of three-dimension hierarchical structure CuO nanoflowers and their antifungal mechanism against Bipolaris sorokiniana	41
Study on the biocontrol effect and physiological mechanism of Hannaella sinensis on the blue mold decay of apples	41

Microbial cellulase production using fruit wastes and its applications in biofuels production	40
Epsilon-poly-l-lysine (ε-PL) exhibits multifaceted antifungal mechanisms of action that control postharvest Alternaria rot	39
ICFMH Announcement	38
Whole-genome comparative analysis of the genetic, virulence and antimicrobial resistance diversity of Campylobacter spp. from Spain	38
ICFMH Announcement	38
Sterilization of food packaging by UV-C irradiation: Is Aspergillus brasiliensis ATCC 16404 the best target microorganism for industrial bio-validations?	38
Mycotoxigenic fungi, OTA and fumonisin B2 production by Aspergillus section Nigri isolated from wine grapes and natural occurrence of OTA in wines of Northern Argentinean Patagonia	38
The microbial contaminants of plant-based meat analogues from the retail market	38
ICFMH Announcement	37
ICFMH Announcement	37
Development of predictive models of biofilm formation by C. sakazakii, E. cloacae on surfaces used in the food industry and medicine	36
Characterization of CRISPR array in Salmonella enterica from asymptomatic people and patients	36
Effects of chitosan-sodium alginate-nisin preservatives on the quality and spoilage microbiota of Penaeus vannamei shrimp during cold storage	36
Pathogenic profile and antimicrobial resistance of Escherichia coli, Escherichia marmotae and Escherichia ruysiae detected from hunted wild boars in Sardinia (Italy)	35
Prevalence, antibiotic susceptibility and genomic analysis of Salmonella from retail meats in Shaanxi, China	35
The detection of KPC-2, NDM-1, and VIM-2 carbapenemases in international clones isolated from fresh vegetables highlights an emerging food safety issue	35
Terpinen-4-ol from tea tree oil prevents Aspergillus flavus growth in postharvest wheat grain	35
Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor	34
Prevalence and antimicrobial profiling of Campylobacter spp. isolated from meats, animal, and human feces in Northern of Morocco	34
Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based bread	33
Relationship between microorganisms and milk metabolites during quality changes in refrigerated raw milk: A metagenomic and metabolomic exploration	33
Effects of bacterial-derived antimicrobial solutions on shelf-life, microbiota and sensory attributes of raw chicken legs under refrigerated storage condition	32
Insight into the antifungal effect of chitosan-conjugated metal oxide nanoparticles decorated on cellulosic foam filter for water filtration	32
A stochastic approach for modelling the effects of temperature on the growth rate of Bacillus cereus sensu lato	31
Imported seafood is a reservoir of Enterobacteriaceae carrying CTX-M-encoding genes of high clinical relevance	31
Transfer of Salmonella enterica and Enterococcus faecium from food-contact surfaces to stone fruits	31
Corrigendum to “A multiplex PCR for the detection of Vibrio vulnificus hazardous to human and/or animal health from seafood” [International Journal of Food Microbiology, 377 (2022) 109778]	31
Antibiotic resistance in the viral fraction of dairy products and a nut-based milk	31
Listeria monocytogenes loss of cultivability on carrot is associated with the formation of mesosome-like structures	31
The effect of vegetation barriers at reducing the transmission of Salmonella and Escherichia coli from animal operations to fresh produce	30
SscA is required for fungal development, aflatoxin production, and pathogenicity in Aspergillus flavus	30
Characterization and epidemiological analysis of Vibrio parahaemolyticus isolated from different marine products in East China	30
High-pressure processing and heat treatment of Murrah buffalo milk: Comparative study on microbial changes during refrigerated storage	29
Molecular assessment of oat head blight fungus, including a new genus and species in a family of Nectriaceae	29
Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices	29
Application of chlorine dioxide-based hurdle technology to improve microbial food safety–A review	29
Efficiency of nanoemulsion of essential oils to control Botrytis cinerea on strawberry surface and prolong fruit shelf life	28
Combined effects of intermittent radio frequency heating with cinnamon oil vapor on microbial control and quality changes of alfalfa seeds	28
Impact of food-relevant conditions and food matrix on the efficacy of prenylated isoflavonoids glabridin and 6,8-diprenylgenistein as potential natural preservatives against Listeria monocytogenes	28
Dictyophora indusiata polysaccharide enhances flavor and viability of probiotic Bifidobacterium longum F2 in milk beverage	28
High prevalence of multidrug-resistant Escherichia coli in retail aquatic products in China and the first report of mcr-1-positive extended-spectrum β-lactamase-producing E. coli ST2705 and ST10 in fi	27
Changes in stresses sensitivity of ohmic heating-induced sublethally injured Staphylococcus aureus during repair: Potential mechanisms at the cellular and molecular levels	27
From farm to fork: Spread of a multidrug resistant Salmonella Infantis clone encoding blaCTX-M-1 on pESI-like plasmids in Central Italy	27
Spoilage potential of Bacillus isolated from cooked sausage: Bidirectional verification from in vitro to in situ	27
Host associations of Campylobacter jejuni and Campylobacter coli isolates carrying the L-fucose or d-glucose utilization cluster	27
Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles	26
Editorial Board	26
ICFMH Announcement	26
Isolation and characterization of a gas-producing and acid-resistant bacterium from spoiled vinegar	26
On the evaluation of the antimicrobial effect of grape seed extract and cold atmospheric plasma on the dynamics of Listeria monocytogenes in novel multiphase 3D viscoelastic models	26

Effect of light-touch intervention and associated factors to microbial contamination at small-scale pig slaughterhouses and traditional pork shops in Vietnam	26
Next generation challenges: New era in food microbiology	26
Yersinia enterocolitica biovar 1A: An underappreciated potential pathogen in the food chain	26
ICFMH Announcement	26
Community succession of the grape epidermis microbes of cabernet sauvignon (Vitis vinifera L.) from different regions in China during fruit development	26
Dynamics of Listeria monocytogenes and the microbiome on fresh-cut cantaloupe and romaine lettuce during storage at refrigerated and abusive temperatures	25
Use of citric acid and garlic extract to inhibit Salmonella enterica and Listeria monocytogenes in hummus	25
Prevalence, antibiotic resistance, and molecular epidemiology of Listeria monocytogenes isolated from imported foods in China during 2018 to 2020	25
Stuck or sluggish fermentations in home-made beers: Beyond the surface	25
Post-high-pressure temperature and time — Overlooked parameters in high pressure treatment of bacterial spores	25
Metatranscriptomics of cheese microbial communities: Efficiency of RNA extraction from various cheese types and of mRNA enrichment	25
Comparison of molecular techniques for the detection of Toxoplasma gondii in raw bovine milk from small rural properties in Brazil	25
Dynamics of bacterial composition and association with quality formation and histamine accumulation during Antarctic krill fish sauce fermentation	25
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	25
Enzymatic degradation of Ochratoxin A by a novel bacterium, Microbacterium esteraromaticum ASAG1016	25
Effects of ohmic heating with different voltages on the quality and microbial diversity of cow milk during thermal treatment and subsequent cold storage	24
Spread of multidrug-resistant Pseudomonas aeruginosa in animal-derived foods in Beijing, China	24
A non-destructive predictive model for estimating the freshness/spoilage of packaged chicken meat using changes in drip metabolites	24
Substitution of Asp29 with Asn29 in the metallochaperone UreE of Streptococcus thermophilus DSM 20617T increases the urease activity and anticipates urea hydrolysis during milk fermentation	24
Unraveling the microbiota of the fish parasite Pseudoterranova decipiens in codfish (Gadus morhua) reveals a fish-related bacterial community	24
Postharvest sour rot control in lemon fruit by natamycin and an Allium extract	24
Multidrug resistance and virulence genes carried by mobile genomic elements in Salmonella enterica isolated from live food animals, processed, and retail meat in North Carolina, 2018–2019	24
Transcriptional response of Saccharomyces cerevisiae during competition with S. kudriavzevii: Genetic expression variability and accelerated activation	24
Antimicrobial activity and mechanism of preservatives against Alicyclobacillus acidoterrestris and its application in apple juice	24
The effect of sublethal concentrations of benzalkonium chloride on the LuxS/AI-2 quorum sensing system, biofilm formation and motility of Escherichia coli	23
The production of preconditioned freeze-dried Oenococcus oeni primes its metabolism to withstand environmental stresses encountered upon inoculation into wine	23
Effects of intrinsic characteristics of Salmonella enterica strains isolated from foods and humans, and their interaction with food matrices during simulated gastric conditions	23
Deciphering Staphylococcus xylosus and Staphylococcus equorum mode of action against Penicillium nordicum in a dry-cured ham model system	23
Temperature cycling between 4 °C and 37 °C could reduce Salmonella viability in low-moisture foods	23
Detection of risk areas in dairy powder processes: The development of thermophilic spore forming bacteria taking into account their growth limits	23
Mechanistic insights into the adaptive evolvability of spore heat resistance in Bacillus cereus sensu lato	23
Development of the phage lysin-loaded liposomes as preservatives for live clams	22
Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds	22
Editorial Board	22
Cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulinum – Effect of eight environmental factors	22
Effect of multiple nonthermal plasma treatments of filamentous fungi on cellular phenotypic changes and phytopathogenicity	22
Deciphering the blackbox of omics approaches and artificial intelligence in food waste transformation and mitigation	22
Sensitive and rapid detection of three foodborne pathogens in meat by recombinase polymerase amplification with lateral flow dipstick (RPA-LFD)	22
Ultraviolet-C inactivation and hydrophobicity of Bacillus subtilis and Bacillus velezensis spores isolated from extended shelf-life milk	22
The rise of the sourdough: Genome-scale metabolic modeling-based approach to design sourdough starter communities with tailored-made properties	22
A quantitative risk metric to support individual sanitary measure reviews in international trade	22
Editorial Board	22
Fungal communities in Brazilian cassava tubers and food products	21
Molecular characterization of extended-spectrum β-lactamases-producing Enterobacteriaceae species in ground beef and chicken meat	21
Rapid determination of viable but non-culturable Campylobacter jejuni in food products by loop-mediated isothermal amplification coupling propidium monoazide treatment	21
Characterization of the archaeal community in foods: The neglected part of the food microbiota	21
Evaluation of the virulence characteristics of ST11 Salmonella enterica from different sources using a 2D cell model	21
The microbial terroir of Agiorgitiko cv. in the Nemea PDO zone	21
Factors impacting microbial release from environmental monitoring tools	21
Beer ethanol and iso-α-acid level affect microbial community establishment and beer chemistry throughout wood maturation of beer	21
Microbiological analysis and characterization of Salmonella and ciprofloxacin-resistant Escherichia coli isolates recovered from retail fresh vegetables in Shaanxi Province, China	21
Optimal experimental design (OED) for the growth rate of microbial populations. Are they really more “optimal” than uniform designs?	21
The impact of inter- and intra-species spore density on germination of the food spoilage fungus Aspergillus niger	21
Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation	21
Evaluation of the effect of active essential oil components added to pickled-based marinade on beef stored under vacuum packaging: Insight into physicochemical and microbiological quality	21
Effects of low-salt stress on biological characteristics and transcriptomic profiles of Vibrio parahaemolyticus	20
Spectroscopy and imaging technologies coupled with machine learning for the assessment of the microbiological spoilage associated to ready-to-eat leafy vegetables	20
Strategies for microbiological control of the alcoholic fermentation in wines by exploiting the microbial terroir complexity: A mini-review	20
Combined effect of ultrasound and basic electrolyzed water on the microbiological and oxidative profile of low-sodium mortadellas	20
Evaluation of sapodilla pulp as a matrix for probiotic fermentation: Physicochemical changes, antioxidant potential, and in vitro digestibility during storage	20
Biological management of acidity in wine industry: A review	20
Antibacterial activity and multi-target mechanism of harmane against Escherichia coli O157:H7 and its application on ready-to-eat leafy greens	20
High risk of Vibrio pathogen and antibiotic resistance transfer in live seafood wet markets of Shantou, China	20
Impact of intervention strategies on listeriosis risk in cooked ham: Biopreservation and high pressure processing	20
Nisin resistance is increased through GtcA mutation induced loss of cell wall teichoic acid N-acetylglucosamine modifications in Listeria monocytogenes	20
Bacillus velezensis RC218 and emerging biocontrol agents against Fusarium graminearum and Fusarium poae in barley: in vitro, greenhouse and field conditions	20
Preparation and characterization of a novel green cinnamon essential oil nanoemulsion for the enhancement of safety and shelf-life of strawberries	19
Survive and thrive: Control mechanisms that facilitate bacterial adaptation to survive manufacturing-related stress	19
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	19
Editorial Board	19
Effects of three essential oils and their nano-emulsions on Listeria monocytogenes and Shigella flexneri in Egyptian Talaga cheese	19
Editorial Board	19
Mild heat treatment achieved better inactivation of Salmonella and preservation of almond quality than ultraviolet light and chemical sanitizers	19
Galactomyces candidus diversity in the complex mycobiota of cow-milk bryndza cheese comprising antagonistic and sensitive strains	19
Occurrence of selected bacterial pathogens in insect-based food products and in-depth characterisation of detected Bacillus cereus group isolates	19
Novel cell wall polysaccharide genotypes and structures of lactococcal strains isolated from milk and fermented foods	19
Methicillin- and vancomycin-resistant Staphylococcus aureus in chicken carcasses, ready-to-eat chicken meat sandwiches, and buffalo milk	19
Prevalence of the phenicol resistance gene fexA in Campylobacter isolated from the poultry supply chain	19
ICFMH Announcement	19
Effects of sequential treatments using radio frequency energy and ultraviolet light on inactivation of Bacillus cereus spores and quality attributes of buckwheat	19

Investigating desiccation resistance, post-rehydration growth, and heat tolerance in desiccation-injured cells of Salmonella enterica isolated from the soybean production chain	19
Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus	19
Genetic relationships and biofilm formation of Listeria monocytogenes isolated from the smoked salmon industry	19
Commercially acquired açaí pulps contamination by Trypanosoma cruzi	19
Screening and validation of quorum quenching enzyme PF2571 from Pseudomonas fluorescens strain PF08 to inhibit the spoilage of red sea bream filets	19
Determining optimum carvacrol treatment as a cardinal value of a secondary model	19
Hydroxyl-radical activated water for inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes on germinating mung beans	18
Survival and transcriptomic response of Salmonella enterica on fresh-cut fruits	18
Toxin gene detection and antibiotic resistance of Clostridium perfringens from aquatic sources	18
Molecular typing and genome sequencing allow the identification of persistent Listeria monocytogenes strains and the tracking of the contamination source in food environments	18
Unveiling the power of adding sterols in wine: Optimizing alcoholic fermentation with strategic management	18
Anti-mildew and fresh-keeping effect of Lactiplantibacillus paraplantarum P3 cell-free supernatant on fresh in-shell peanuts during storage process	18
Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations	18
Recent advances on organic biofertilizer production from anaerobic fermentation of food waste: Overview	18
Corrigendum to “Characterization of KMSP1, a newly isolated virulent bacteriophage infecting Staphylococcus aureus, and its application to dairy products” [International Journal of Food Microbiology 3	18
Bioactive volatiles of brewer's yeasts: Antifungal action of compounds produced during wort fermentation on Aspergillus sp.	18
Ferrous sulfate efficiently kills Vibrio parahaemolyticus and protects salmon sashimi from its contamination	18
Inactivation activity and mechanism of high-voltage pulsed electric fields combined with antibacterial agents against Alicyclobacillus spp. in apple juice	18
Toxoflavin contamination in rice samples from rice processing complexes in South Korea	18
An outbreak of hepatitis E virus genotype 4d caused by consuming undercooked pig liver in a nursing home in Zhejiang Province, China	18
Water and temperature relations of Fusarium langsethiae strains and modelling of growth and T-2 and HT-2 mycotoxin production on oat-based matrices	18
Inactivation of murine norovirus and hepatitis A virus on various frozen fruits using pulsed light	18
Comparison of virucidal efficacy of sodium hypochlorite, chlorine dioxide, peracetic acid, and ethanol against hepatitis A virus by carrier and suspension tests	18
Antioxidant and antimicrobial efficacy of microencapsulated mustard essential oil against Escherichia coli and Salmonella Enteritidis in mayonnaise	18
Acclimatisation of Fusarium langsethiae, F. poae and F. sporotrichioides to elevated CO2: Impact on fungal growth and mycotoxin production on oat-based media	18
Genomic characterization and application of a novel bacteriophage STG2 capable of reducing planktonic and biofilm cells of Salmonella	18
Evaluation of a novel water-soluble decanoic acid formulation as a fruit sanitizer	18
Dynamics of defatted rice bran in physicochemical characteristics, microbiota and metabolic functions during two-stage co-fermentation	18
Persistence and survival of Cryptosporidium parvum oocysts on lamb's lettuce leaves during plant growth and in washing conditions of minimally-processed salads	17
Inactivation activity and mechanism of pulsed light against Alicyclobacillus acidoterrestris vegetative cells and spores in concentrated apple juice	17
Co-occurrence of qacEΔ1 disinfectant resistance gene and ARGs among Salmonella Indiana and its correlation with resistance to sodium hypochlorite	17
Characterization of a Bacillus velezensis strain as a potential biocontrol agent against soft rot of eggplant fruits	17
Biofortification of fermented foods with riboflavin-overproducing Bifidobacterium longum subsp. infantis strains	17
Prevalence of multidrug resistant Salmonella spp. in dairy products with the evaluation of the inhibitory effects of ascorbic acid, pomegranate peel extract, and D-tryptophan against Salmonella growth	17
Genomic analysis reveals genes that encode the synthesis of volatile compounds by a Bacillus velezensis-based biofungicide used in the treatment of grapes to control Aspergillus carbonarius	17
Synergistic inhibition of Pseudomonas aeruginosa by EGCG and I3A: preliminary mechanisms and application in fish meat preservation	17
Utilization of the antagonistic yeast, Wickerhamomyces anomalus, combined with UV-C to manage postharvest rot of potato tubers caused by Alternaria tenuissima	17
Cereus jamacaru DC. (mandacaru) fruit as a source of lactic acid bacteria with in vitro probiotic-related characteristics and its protective effects on Pediococcus pentosaceus during lyophilization an	17
Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products	17
Daqu and environmental microbiota regulate fatty acid biosynthesis via driving the core microbiota in soy sauce aroma type liquor fermentation	17
Efficacy of disinfectant and bacteriophage mixture against planktonic and biofilm state of Listeria monocytogenes to control in the food industry	17
Sodium benzoate and sodium bisulfate as preservatives in apple juice and alternative sanitizers for washing cherry tomatoes	16
Corrigendum to “Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days” in [Int. J. Food Microbiol. 362 (2022) 109495]	16
Evaluation of DNA extraction methods for the detection of Shiga toxin producing Escherichia coli in food by polymerase chain reaction	16
Corrigendum to “Antibiotic resistance in the viral fraction of dairy products and a nut-based milk” [Int. J. Food Microbiol. 367 (2022) 109590]	16
First report from supermarket chicken meat and genomic characterization of colistin resistance mediated by mcr-1.1 in ESBL-producing, multidrug-resistant Salmonella Minnesota	16
Editorial Board	16
Use of dishwashers fails to inactivate foodborne pathogens in home-canned model foods	16
Prevalence of hypervirulent Klebsiella pneumoniae and application of the novel Klebsiella phage vB_KpnP_D39 for biocontrol of serotypes K1, K2, and K57 in prepared food-related samples	16
Eco-friendly biocontrol strategies for management of postharvest fungal decays in kiwifruit: A review	16
Prevalence and characterization of aminoglycoside resistance gene aph(2”)-If-carrying Campylobacter jejuni	16
Quantitative microbiological risk assessment for the occurrence of listeriosis in Brazil due to the consumption of milk processed by pasteurization or thermosonication	16
Editorial Board	16
Exploring the potential of using pomegranate and mango peel powders as natural food additives targeting safety of white soft cheese	16
Postharvest UV-C irradiation inhibits blackhead disease by inducing disease resistance and reducing mycotoxin production in ‘Korla’ fragrant pear (Pyrus sinkiangensis)	16
Investigating the relationship between microbial community dynamics and flavor profiles in Korat chicken breast fillets under varied packaging conditions	16
Editorial Board	16
Regulatory roles of the AraC family transcription factor yeaM in the virulence and biofilm formation of Salmonella Typhimurium	16
The biodiversity of Aspergillus flavus in stored rice grain leads to a decrease in the overall aflatoxin B1 production in these species	16
Persistence and transfer of Tulane virus in a microgreen cultivation system	16
Impact of solid-state fermentation inoculated with Eurotium cristatum on the main composition and flavor of three kinds of Pu-erh tea	15
Different effects of super-chilling and chilling storage on pork spoilage: Insights from dynamic microbial community changes and metabolic profiles	15
Genomic features and pathogenicity of atypical diarrheagenic Escherichia coli from a large foodborne outbreak	15
Application of rosemary oil nano-emulsion as antimicrobial and antioxidant natural alternative in pasteurized cream and Karish cheese	15
Virulent phage vB_CpeP_HN02 inhibits Clostridium perfringens on the surface of the chicken meat	15
Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer	15
Measuring transfer of human norovirus during sandwich production: Simulating the role of food, food handlers and the environment	15
Editorial Board	15
Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale	15
Ultra violet-C pretreatment enhances the antimicrobial efficacy of unpeeled carrots against subsequent contamination with Listeria monocytogenes	15
Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging	15
Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional features	15
Iron fortification modifies the microbial community structure and metabolome of a model surface-ripened cheese	15
Editorial for special issue of food natural antimicrobials	15
Comparison of Listeria monocytogenes alternative detection methods for food microbiology official controls in Europe	15
Production and transformation of biogenic amines in different food products by the metabolic activity of the lactic acid bacteria	15
Characterization of Clostridium perfringens bacteriophages and their application in chicken meat and milk	15
Determination of hepatitis E virus inactivation during manufacturing of spreadable pork liver sausage and salami-like raw pork sausage	15
Editorial Board	15
Interaction of water activity and temperature on growth, gene expression, and aflatoxin B1 production in Aspergillus flavus on Indian senna (Cassia angustifolia Vahl.)	15
The fate of Salmonella enterica and Listeria monocytogenes in the pulp of eight native Brazilian and exotic fruits	15
Deciphering the virulence potential of Listeria monocytogenes in the Norwegian meat and salmon processing industry by combining whole genome sequencing and in vitro data	15
Temperature status of domestic refrigerators and its effect on the risk of listeriosis from ready-to-eat (RTE) cooked meat products	15
Genetic identification of zoonotic parasite Anisakis pegreffii (Nematoda: Anisakidae) parasitizing the shortfin squid Illex argentinus under commercial exploitation in the Southwestern Atlantic Ocean	15
Development of cationic peptide chimeric lysins based on phage lysin Lysqdvp001 and their antibacterial effects against Vibrio parahaemolyticus: A preliminary study	15
Escherichia coli serogroups in slaughterhouses: Antibiotic susceptibility and molecular typing of isolates	15
A novel high-level phenyllactic acid fungal producer, Kodamaea ohmeri w5 screened from fermented broad bean-chili-paste	15
Characteristics of famoxadone-resistant mutants of Phytophthora litchii and their effect on lychee fruit quality	15
Pseudomonas composti isolate from oyster digestive tissue specifically binds with norovirus GII.6 via Psl extracellular polysaccharide	15
Editorial Board	15
Comparison of CRISPR typing and conventional molecular methods for distinguishing Laribacter hongkongensis isolates from fish, frogs and humans	15
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies	15
Reduction of biofilm and pathogenic microorganisms using curcumin-mediated photodynamic inactivation to prolong food shelf-life	15
Editorial Board	14
ICFMH Announcement	14