International Journal of Food Microbiology

Article	Citations
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products	171
Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology	156
Metabolome-microbiome signatures in the fermented beverage, Kombucha	111
Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu	110
An update on water kefir: Microbiology, composition and production	102
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	86
Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet	82
Ultrasound improves the decontamination effect of thyme essential oil nanoemulsions against Escherichia coli O157: H7 on cherry tomatoes	71
Foodborne transmission of hepatitis A and hepatitis E viruses: A literature review	68
Sustainable utilization of food waste for bioenergy production: A step towards circular bioeconomy	67
Review: Trends in point-of-care diagnosis for Escherichia coli O157:H7 in food and water	66
Enhancement of γ-aminobutyric acid (GABA) production by Lactobacillus brevis CRL 2013 based on carbohydrate fermentation	66
Unraveling the anti-bacterial mechanism of Litsea cubeba essential oil against E. coli O157:H7 and its application in vegetable juices	63
The crucial role of yeasts in the wet fermentation of coffee beans and quality	59
Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese	58
Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature	57
Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine	55
Blueberry fruit valorization and valuable constituents: A review	53
Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds	53
Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables	51
Epsilon-poly-l-lysine (ε-PL) exhibits multifaceted antifungal mechanisms of action that control postharvest Alternaria rot	51
Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China	50
Microbiological safety of ready-to-eat fresh-cut fruits and vegetables sold on the Canadian retail market	50
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	49
Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar	48

Antimicrobial activity of chitosan coating containing ZnO nanoparticles against E. coli O157:H7 on the surface of white brined cheese	48
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses	45
Bacteriological safety of sprouts: A brief review	44
Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor	44
Multidrug-, methicillin-, and vancomycin-resistant Staphylococcus aureus isolated from ready-to-eat meat sandwiches: An ongoing food and public health concern	44
Effect of solid-state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas	43
Extracellular microbial proteases with specificity for plant proteins in food fermentation	43
Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry	42
Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation	40
Synergistic effects of endolysin Lysqdvp001 and ε-poly-lysine in controlling Vibrio parahaemolyticus and its biofilms	40
Inhibition of Listeria monocytogenes growth in turkey fillets by alginate edible coating with Trachyspermum ammi essential oil nano-emulsion	39
Label-free surface enhanced Raman scattering spectroscopy for discrimination and detection of dominant apple spoilage fungus	39
Inactivation of Penicillium italicum on kumquat via plasma-activated water and its effects on quality attributes	38
Biocontrol efficiency of Meyerozyma guilliermondii Y-1 against apple postharvest decay caused by Botryosphaeria dothidea and the possible mechanisms of action	38
Phenotypic and genotypic characterization of biofilm forming, antimicrobial resistant, pathogenic Escherichia coli isolated from Indian dairy and meat products	37
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	37
Sustained-release modeling of clove essential oil in brine to improve the shelf life of Iranian white cheese by bioactive electrospun zein	37
Effects of temperature, pH and water activity on the growth and the sporulation abilities of Bacillus subtilis BSB1	37
Unraveling the emergence and population diversity of Listeria monocytogenes in a newly built meat facility through whole genome sequencing	36
Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production	36
Antimicrobial mechanism of Larimichthys crocea whey acidic protein-derived peptide (LCWAP) against Staphylococcus aureus and its application in milk	34
Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries	34
Prevalence, antibiotic resistance, and enterotoxin production of Staphylococcus aureus isolated from retail raw beef, sheep, and lamb meat in Turkey	34
Antibacterial mechanisms of clove essential oil against Staphylococcus aureus and its application in pork	34
Highly prevalent multidrug resistance and QRDR mutations in Salmonella isolated from chicken, pork and duck meat in Southern China, 2018–2019	34
Occurrence of Listeria and Escherichia coli in frozen fruit and vegetables collected from retail and catering premises in England 2018–2019	33
Biological management of acidity in wine industry: A review	33
Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages	33
Species diversity and mycotoxin production by members of the Fusarium tricinctum species complex associated with Fusarium head blight of wheat and barley in Italy	33
Nationwide surveillance on serotype distribution and antimicrobial resistance profiles of non-typhoidal Salmonella serovars isolated from food-producing animals in South Korea	32
Investigation of decontamination effect of argon cold plasma on physicochemical and sensory properties of almond slices	32
Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening	32
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	32
Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single- and double-layer structured matrices	32
Prevalence, serovar distribution, and antibiotic resistance of Salmonella spp. isolated from pork in China: A systematic review and meta-analysis	32
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	32
Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu	32
Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation	31
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	31
Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee	31
Genetic diversity, virulence factors, and antimicrobial resistance of Listeria monocytogenes from food, livestock, and clinical samples between 2002 and 2019 in China	30
Synthesis and characterization of starch nanocellulosic films incorporated with Eucalyptus globulus leaf extract	30
Effects of chitosan-sodium alginate-nisin preservatives on the quality and spoilage microbiota of Penaeus vannamei shrimp during cold storage	30
Sources and trends of human salmonellosis in Europe, 2015–2019: An analysis of outbreak data	30
Unravelling the composition of tap and mineral water microbiota: Divergences between next-generation sequencing techniques and culture-based methods	30
Multidrug resistance of Penicillium expansum to fungicides: whole transcriptome analysis of MDR strains reveals overexpression of efflux transporter genes	30
Combined use of bacteriocins and bacteriophages as food biopreservatives. A review	29
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	29
Transcriptomic analysis shows the antifungal mechanism of honokiol against Aspergillus flavus	29
Bacteria of eleven different species isolated from biofilms in a meat processing environment have diverse biofilm forming abilities	29

Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes	29
Postharvest UV-C irradiation inhibits blackhead disease by inducing disease resistance and reducing mycotoxin production in ‘Korla’ fragrant pear (Pyrus sinkiangensis)	28
Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef	28
Virulence and resistance genes profiles and clonal relationships of non-typhoidal food-borne Salmonella strains isolated in Tunisia by whole genome sequencing	28
Processing environment monitoring in low moisture food production facilities: Are we looking for the right microorganisms?	28
Antibacterial and physical effects of cationic starch nanofibers containing carvacrol@casein nanoparticles against Bacillus cereus in soy products	27
Whole-genome sequence analysis of Salmonella Infantis isolated from raw chicken meat samples and insights into pESI-like megaplasmid	27
Decontamination of Escherichia coli O157:H7 on fresh Romaine lettuce using a novel bacteriophage lysin	27
Anti-fungal and antioxidant properties of propolis (bee glue) extracts	27
Sugar profile regulates the microbial metabolic diversity in Chinese Baijiu fermentation	27
Using essential oils to control diseases in strawberries and peaches	27
Effect of active essential oils added to chicken tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage	26
Food fermentation – Significance to public health and sustainability challenges of modern diet and food systems	26
Efficacy of flavourzyme against Salmonella Typhimurium, Escherichia coli, and Pseudomonas aeruginosa biofilms on food-contact surfaces	26
Curative activity of postharvest GRAS salt treatments to control citrus sour rot caused by Geotrichum citri-aurantii	26
Co-culture fermentation of Pediococcus acidilactici XZ31 and yeast for enhanced degradation of wheat allergens	26
Effects of cold plasma on wheat grain microbiome and antimicrobial efficacy against challenge pathogens and their resistance	26
Survive and thrive: Control mechanisms that facilitate bacterial adaptation to survive manufacturing-related stress	26
Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatment	25
Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry	25
Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation	25
Emerging trends of microbial technology for the production of oligosaccharides from biowaste and their potential application as prebiotic	25
Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers	25
Streptococcus thermophilus growth in soya milk: Sucrose consumption, nitrogen metabolism, soya protein hydrolysis and role of the cell-wall protease PrtS	25
Effects of high voltage atmospheric cold plasma treatment on microbial diversity of tilapia (Oreochromis mossambicus) fillets treated during refrigeration	25
Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production	25
The effect of sublethal concentrations of benzalkonium chloride on the LuxS/AI-2 quorum sensing system, biofilm formation and motility of Escherichia coli	25
Bioprotection strategies in winemaking	24
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	24
Modelling and predicting population of core fungi through processing parameters in spontaneous starter (Daqu) fermentation	24
Dishwashing sponges and brushes: Consumer practices and bacterial growth and survival	24
Yeast biodiversity in honey produced by stingless bees raised in the highlands of southern Brazil	24
High production of egc2-related staphylococcal enterotoxins caused a food poisoning outbreak	24
Natural food flavour (E)-2-hexenal, a potential antifungal agent, induces mitochondria-mediated apoptosis in Aspergillus flavus conidia via a ROS-dependent pathway	24
Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai	24
Community succession of the grape epidermis microbes of cabernet sauvignon (Vitis vinifera L.) from different regions in China during fruit development	24
Metabolomics profiling during biofilm development of Bacillus licheniformis isolated from milk powder	24
Characterisation of chemical, microbial and sensory profiles of commercial kombuchas	23
Unraveling the world of halophilic and halotolerant bacteria in cheese by combining cultural, genomic and metagenomic approaches	23
Stress resistance of emerging poultry-associated Salmonella serovars	23
Fusarium cerealis causing Fusarium head blight of durum wheat and its associated mycotoxins	23
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt	23
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)	23
Antimicrobial resistance in non-Typhoidal Salmonella from retail poultry meat by antibiotic usage-related production claims – United States, 2008–2017	23
Genome-based risk assessment for foodborne Salmonella enterica from food animals in China: A One Health perspective	23
A review of the global emergence of multidrug-resistant Salmonella enterica subsp. enterica Serovar Infantis	23
Survival and thermal resistance of Salmonella in dry and hydrated nonfat dry milk and whole milk powder during extended storage	23
Dissemination of a multidrug resistant CTX-M-65 producer Salmonella enterica serovar Infantis clone between marketed chicken meat and children	23
High prevalence of acute hepatitis E virus infection in pigs in Dutch slaughterhouses	23
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	22
Identification and characterization of extracellular enzymes secreted by Aspergillus spp. involved in lipolysis and lipid-antioxidation during katsuobushi fermentation and ripening	22
Wine aroma profile modification by Oenococcus oeni strains from Rioja Alavesa region: selection of potential malolactic starters	22
Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach	22
A novel Bacillus cereus bacteriophage DLn1 and its endolysin as biocontrol agents against Bacillus cereus in milk	22
The impact of food model system structure on the inactivation of Listeria innocua by cold atmospheric plasma and nisin combined treatments	22
Use of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation	22
Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds	22
African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages	22
Prediction of Salmonella serovars isolated from clinical and food matrices in Lebanon and genomic-based investigation focusing on Enteritidis serovar	21
Antifungal mechanism of Angelica sinensis essential oil against Penicillium roqueforti and its application in extending the shelf life of bread	21
Food safety incidents in the red meat industry: A review of foodborne disease outbreaks linked to the consumption of red meat and its products, 1991 to 2021	21
Survival strategy of Cronobacter sakazakii against ampicillin pressure: Induction of the viable but nonculturable state	21
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	21
Deciphering the antibacterial activity and mechanism of p-coumaric acid against Alicyclobacillus acidoterrestris and its application in apple juice	21
Detection and quantification of hepatitis E virus RNA in ready to eat raw pork sausages in the Netherlands	21
Characterisation of Listeria monocytogenes food-associated isolates to assess environmental fitness and virulence potential	21
Evaluation of microbial contamination of different pork carcass areas through culture-dependent and independent methods in small-scale slaughterhouses	21
Metagenomics-based approach for studying and selecting bioprotective strains from the bacterial community of artisanal cheeses	21
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	21
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	21
Quantitative levels of norovirus and hepatitis A virus in bivalve molluscs collected along the food chain in the Netherlands, 2013–2017	21
Application and challenge of bacteriophage in the food protection	21
Role of Lactobacillus biofilms in Listeria monocytogenes adhesion to glass surfaces	21
Physiological alterations involved in inactivation of autochthonous spoilage bacteria in orange juice caused by Citrus essential oils and mild heat	20
Bacteria and filamentous fungi running a relay race in Daqu fermentation enable macromolecular degradation and flavor substance formation	20
Microbiota dynamics and volatile compounds in lupine based Moromi fermented at different salt concentrations	20
An outbreak of human listeriosis associated with frozen sweet corn consumption: Investigations in the UK	20
Microbial contamination and associated risk factors in retailed pork from key value chains in Northern Vietnam	20
Retail fresh vegetables as a potential source of Salmonella infection in the Mekong Delta, Vietnam	20
Growth, survival, and metabolic activities of probiotics Lactobacillus rhamnosus GG and Saccharomyces cerevisiae var. boulardii CNCM-I745 in fermented coffee brews	20

Natural antimicrobial oligosaccharides in the food industry	20
Prevalence and phylogenetic relationship of Clostridioides difficile strains in fresh poultry meat samples processed in different cutting plants	19
Research progress on conjugated linoleic acid bio-conversion in Bifidobacterium	19
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	19
Prevalence of mobile colistin resistance (mcr) genes in extended-spectrum β-lactamase-producing Escherichia coli isolated from retail raw foods in Nha Trang, Vietnam	19
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	19
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	19
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	19
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	19
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	19
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	19
Comparison of virucidal efficacy of sodium hypochlorite, chlorine dioxide, peracetic acid, and ethanol against hepatitis A virus by carrier and suspension tests	19
Strategies for microbiological control of the alcoholic fermentation in wines by exploiting the microbial terroir complexity: A mini-review	19
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	19
Relevance of tracking the diversity of Escherichia coli pathotypes to reinforce food safety	19
Safety demonstration of a microbial species for use in the food chain: Weissella confusa	19
Detection of Coxiella burnetii DNA in sheep and goat milk and dairy products by droplet digital PCR in south Italy	19
Dynamics of defatted rice bran in physicochemical characteristics, microbiota and metabolic functions during two-stage co-fermentation	18
Deciphering the blackbox of omics approaches and artificial intelligence in food waste transformation and mitigation	18
Hurdle processing of turbid fruit juices involving encapsulated citral and vanillin addition and UV-C treatment	18
Metabolomic insights into the inhibition mechanism of methyl N-methylanthranilate: A novel quorum sensing inhibitor and antibiofilm agent against Pseudomonas aeruginosa	18
Bacterial community dynamics during different stages of processing of smoked bacon using the 16S rRNA gene amplicon analysis	18
Fermentation of African nightshade leaves with lactic acid bacterial starter cultures	18
Energy metabolism as the target of 3-phenyllactic acid against Rhizopus oryzae	18
Challenging the “gold standard” of colony-forming units - Validation of a multiplex real-time PCR for quantification of viable Campylobacter spp. in meat rinses	18
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	18
Assessing the survival and sublethal injury kinetics of Listeria monocytogenes under different food processing-related stresses	18
Genomic investigation of antimicrobial resistance determinants and virulence factors in Salmonella enterica serovars isolated from contaminated food and human stool samples in Brazil	18
Antifungal activities of fluoroindoles against the postharvest pathogen Botrytis cinerea: In vitro and in silico approaches	18
High counts of thermophilic spore formers in dairy powders originate from persisting strains in processing lines	18
Influence of Kazachstania spp. on the chemical and sensory profile of red wines	18
Mass spectrometry imaging and its potential in food microbiology	18
Mycotoxins and flours: Effect of type of crop, organic production, packaging type on the recovery of fungal genus and mycotoxins	18
Cronobacter spp. isolated from aquatic products in China: Incidence, antibiotic resistance, molecular characteristic and CRISPR diversity	18
In-vitro antimicrobial and anti-inflammatory activity of modified solvent evaporated ethanolic extract of Calocybe indica: GCMS and HPLC characterization	18
Genomic characteristics of Listeria monocytogenes isolated during mushroom (Agaricus bisporus) production and processing	17
Modelling the effect of temperature and water activity on the growth rate of Aspergillus flavus and aflatoxin production in peanut meal extract agar	17
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	17
Comparison of droplet digital PCR vs real-time PCR for Yersinia enterocolitica detection in vegetables	17
Antimicrobial activity, environmental sensitivity, mechanism of action, and food application of αs165-181 peptide	17
Control of toxigenic Aspergillus spp. in dried figs by volatile organic compounds (VOCs) from antagonistic yeasts	17
The bacterial diversity of raw Moroccon camel milk	17
Phage therapy as a potential approach in the biocontrol of pathogenic bacteria associated with shellfish consumption	17
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	17
Metaproteomic investigation of enzyme profile in daqu used for the production of Nongxiangxing baijiu	17
Detection of norovirus, hepatitis A and hepatitis E viruses in multicomponent foodstuffs	17
Biofilm formation and genomic features of Listeria monocytogenes strains isolated from meat and dairy industries located in Piedmont (Italy)	17
Isolation and phenotypic and genomic characterization of Tetragenococcus spp. from two Spanish traditional blue-veined cheeses made of raw milk	17
Genomic diversity of Serratia proteamaculans and Serratia liquefaciens predominant in seafood products and spoilage potential analyses	17
DNA walking strategy to identify unauthorized genetically modified bacteria in microbial fermentation products	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
Bacterial adhesion rate on food grade ceramics and Teflon as kitchen worktop surfaces	17
Rapid determination of viable but non-culturable Campylobacter jejuni in food products by loop-mediated isothermal amplification coupling propidium monoazide treatment	17
Staphylococcus aureus biofilm inhibition by high voltage prick electrostatic field (HVPEF) and the mechanism investigation	17
Antibacterial mechanisms of star anise essential oil microcapsules encapsulated by rice protein-depolymerized pectin electrostatic complexation and its application in crab meatballs	17
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	16
Incidence and genetic diversity of multi-drug resistant Listeria monocytogenes isolates recovered from fruits and vegetables in the Eastern Cape Province, South Africa	16
Characterization of Clostridium perfringens bacteriophages and their application in chicken meat and milk	16
Presence of hepatitis E virus in commercially available pork products	16
Native yeast and non-yeast fungal communities of Cabernet Sauvignon berries from two Washington State vineyards, and persistence in spontaneous fermentation	16
Microbial diversity associated with spontaneous coffee bean fermentation process and specialty coffee production in northern Colombia	16
The responses of Salmonella enterica serovar Typhimurium to vanillin in apple juice through global transcriptomics	16
Antimicrobial activity of MccJ25(G12Y) against gram-negative foodborne pathogens in vitro and in food models	16
Comparison of electrolized water and multiple chemical sanitizer action against heat-resistant molds (HRM)	16
Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain	16
Genetic polymorphisms associated to SDHI fungicides resistance in selected Aspergillus flavus strains and relation with aflatoxin production	16
Occurrence of mycotoxins and mycotoxigenic fungi in silage from the north of Portugal at feed-out	16
Antimicrobial effect and mechanism of non-antibiotic alkyl gallates against Pseudomonas fluorescens on the surface of Russian sturgeon (Acipenser gueldenstaedti)	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
Enterocytozoon bieneusi in raw milk of cattle, sheep and water buffalo in Turkey: Genotype distributions and zoonotic concerns	16
Molecular typing and genome sequencing allow the identification of persistent Listeria monocytogenes strains and the tracking of the contamination source in food environments	16
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	16
Metschnikowia citriensis FL01 antagonize Geotrichum citri-aurantii in citrus fruit through key action of iron depletion	16
Sensory evaluation of seafood freshness using the quality index method: A meta-analysis	16
Efficiency of nanoemulsion of essential oils to control Botrytis cinerea on strawberry surface and prolong fruit shelf life	16
Biofilm formation, sodium hypochlorite susceptibility and genetic diversity of Vibrio parahaemolyticus	16
Virulent phage vB_CpeP_HN02 inhibits Clostridium perfringens on the surface of the chicken meat	16
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	16
Prevalence and antimicrobial susceptibility of Campylobacter isolated from retail chickens in Thailand	16
Broad host range bacteriophage, EscoHU1, infecting Escherichia coli O157:H7 and Salmonella enterica: Characterization, comparative genomics, and applications in food safety	16
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	16
Isolation, stability, and characteristics of high-pressure superdormant Bacillus subtilis spores	16
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	16
The role of food chain in antimicrobial resistance spread and One Health approach to reduce risks	16
Microbial metabarcoding highlights different bacterial and fungal populations in honey samples from local beekeepers and market in north-eastern Italy	15
Industrial dog food is a vehicle of multidrug-resistant enterococci carrying virulence genes often linked to human infections	15
Impacts of salt-tolerant Staphylococcus nepalensis 5-5 on bacterial composition and biogenic amines accumulation in fish sauce fermentation	15
Non-Saccharomyces yeasts for beer production: Insights into safety aspects and considerations	15
Profiling prokaryotic community in pit mud of Chinese strong-aroma type liquor by using oligotrophic culturing	15
The effect of vegetation barriers at reducing the transmission of Salmonella and Escherichia coli from animal operations to fresh produce	15
Enhanced antibacterial efficacy and mechanism of octyl gallate/beta-cyclodextrins against Pseudomonas fluorescens and Vibrio parahaemolyticus and incorporated electrospun nanofibers for Chinese giant	15
Effects of gamma irradiation on the shelf-life and bioactive compounds of Tuber aestivum truffles packaged in passive modified atmosphere	15
Superheated steam effectively inactivates diverse microbial targets despite mediating effects from food matrices in bench-scale assessments	15
Incidence of Bacillus cereus, Bacillus sporothermodurans and Geobacillus stearothermophilus in ultra-high temperature milk and biofilm formation capacity of isolates	15
Influence of water activity on the heat resistance of Salmonella enterica in selected low-moisture foods	15