International Journal of Food Microbiology

Article	Citations
Characterization of Clostridium perfringens bacteriophages and their application in chicken meat and milk	109
MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - A cereal-based Nigerian fermented beverage	93
Predictive modelling of the radial growth of Aspergillus flavus and Fusarium proliferatum on paddy and white rice (Oryza sativa)	92
A stochastic approach for modelling the in-vitro effect of osmotic stress on growth dynamics and persistent cell formation in Listeria monocytogenes	78
Characterization of antifungal properties of avocado leaves and majagua flowers extracts and their potential application to control Alternaria alternata	67
The impact of different acidic conditions and food substrates on Listeria monocytogenes biofilms development and removal using nanoencapsulated carvacrol	67
Editorial Board	63
Determination of hepatitis E virus inactivation during manufacturing of spreadable pork liver sausage and salami-like raw pork sausage	59
Behaviour of Listeria monocytogenes and Yersinia enterocolitica during beef dry-aging up to 60 days	57
Beyond guaiacol and halophenols: Unravelling isobutyric and isovaleric acids as new culprits in off-flavour spoilage by Alicyclobacillus spp.	56
Corrigendum to “Synergistic antibacterial effect of 405 nm blue light-emitting diodes (LEDs) and gelatin film for inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on stainless steel	56
Plant extracts as biocontrol agents against Aspergillus carbonarius growth and ochratoxin A production in grapes	54
Detection of Coxiella burnetii DNA in sheep and goat milk and dairy products by droplet digital PCR in south Italy	51
Use of nanoencapsulated curcumin against vegetative cells and spores of Alicyclobacillus spp. in industrialized orange juice	48
The importance of what we cannot observe: Experimental limitations as a source of bias for meta-regression models in predictive microbiology	48
Unveiling the matrix effect on Bacillus licheniformis and Bacillus subtilis spores heat inactivation between plant-based milk alternatives, bovine milk and culture medium	46
Anti-fungal effects of lactic acid bacteria from pickles on the growth and sterigmatocystin production of Aspergillus versicolor	44
Application of rosemary oil nano-emulsion as antimicrobial and antioxidant natural alternative in pasteurized cream and Karish cheese	44
Editorial Board	44
The combined effect of folic acid and 365–405 nm light emitting diode for inactivation of foodborne pathogens and its bactericidal mechanisms	43
Microbiological and physical-chemical characteristics of the Peruvian fermented beverage “Chicha de siete semillas”: Towards the selection of strains with acidifying properties	42
Recent advances in understanding the fitness and survival mechanisms of Vibrio parahaemolyticus	42
Editorial Board	41
Editorial Board	39
Editorial Board	39

Editorial Board	37
Epidemiological and genetic evaluation of HEV in swine slaughtered in Sicily region (Italy)	37
ICFMH Announcement	36
ICFMH Announcement	36
Modelling growth and histamine formation of Klebsiella aerogenes TI24 isolated from Indonesian pindang	36
ICFMH Announcement	35
ICFMH Announcement	34
Editorial Board	34
Editorial Board	34
Editorial Board	34
Acid tolerant multicomponent bacterial enzymes production enhancement under the influence of corn cob waste substrate	34
Editorial Board	33
Presence of Saccharomyces cerevisiae subsp. diastaticus in industry and nature and spoilage capacity of its vegetative cells and ascospores	33
Starmerella lactis-condensi, a yeast that has adapted to the conditions in the oenological environment	32
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	32
Editorial Board	31
A review of methods for the inference and experimental confirmation of microbial association networks in cheese	31
Obituary: Dr John Ingram Pitt	30
Microsatellite typing of Lachancea thermotolerans for wine fermentation monitoring	30
ICFMH Announcement	30
Microencapsulation of epiphytic coffee yeasts by spray drying using different wall materials: Implementation in coffee medium	30
Editorial Board	30
Editorial Board	30
A novel high-level phenyllactic acid fungal producer, Kodamaea ohmeri w5 screened from fermented broad bean-chili-paste	30
High prevalence of acute hepatitis E virus infection in pigs in Dutch slaughterhouses	29
Escherichia coli serogroups in slaughterhouses: Antibiotic susceptibility and molecular typing of isolates	29
Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider	29
Editorial Board	29
Diversity of evolution in MDR monophasic S. Typhimurium among food animals and food products in Southern China from 2011 to 2018	29
Multidrug-, methicillin-, and vancomycin-resistant Staphylococcus aureus isolated from ready-to-eat meat sandwiches: An ongoing food and public health concern	28
From tide to table: A whole-year, coastal-wide surveillance of antimicrobial resistance in Escherichia coli from marine bivalves	28
Characterization of autochthonal Hafnia spp. strains isolated from Spanish soft raw ewe's milk PDO cheeses to be used as adjunct culture	28
Virulence expression difference to intestinal cells of different pathogenic Listeria monocytogenes contaminating sausages after simulated digestive tract	27
Assessment of microbial communities in a dairy farm from a food safety perspective	27
Editorial Board	27
Characterization of the novel phage vB_BceP_LY3 and its potential role in controlling Bacillus cereus in milk and rice	26
Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread	26
Detection of Echinococcus spp. and other taeniid species in lettuces and berries: Two international multicenter studies from the MEmE project	26
Sterilization of food packaging by UV-C irradiation: Is Aspergillus brasiliensis ATCC 16404 the best target microorganism for industrial bio-validations?	26
Synergistic antibacterial effect of 405 nm blue light-emitting diodes (LEDs) and gelatin film for inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on stainless steel and fresh fruit	26
Sources and trends of human salmonellosis in Europe, 2015–2019: An analysis of outbreak data	25
Editorial for special issue of food natural antimicrobials	25
To pool or not to pool: That is the question in microbial kinetics	25
Comparative history of Campylobacter contamination on chicken meat and campylobacteriosis cases in the United States: 1994–2018	25
Evaluation of gallic acid on membrane damage of Yersinia enterocolitica and its application as a food preservative in pork	25
How can packaging, source and food safety management system affect the microbiological quality of spices and dried herbs? The case of a developing country	25
Comparison of Listeria monocytogenes alternative detection methods for food microbiology official controls in Europe	25
Antibacterial and antibiofilm performance of low-frequency ultrasound against Escherichia coli O157:H7 and its application in fresh produce	24
Pseudomonas composti isolate from oyster digestive tissue specifically binds with norovirus GII.6 via Psl extracellular polysaccharide	24
Isolation and characterization of bacteria that produce quorum sensing molecules during the fermentation and deterioration of pickles	24

Impacts of salt-tolerant Staphylococcus nepalensis 5-5 on bacterial composition and biogenic amines accumulation in fish sauce fermentation	24
Salmonella in horses at slaughter and public health effects in Italy	24
Critical comparison of statistical methods for quantifying variability and uncertainty of microbial responses from experimental data	24
Levels and types of microbial contaminants in different plant-based ingredients used in dairy alternatives	24
Hydroquinone derivatives attenuate biofilm formation and virulence factor production in Vibrio spp	24
African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages	24
Non-Saccharomyces yeasts for beer production: Insights into safety aspects and considerations	23
Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region	23
Study on the biocontrol effect and physiological mechanism of Hannaella sinensis on the blue mold decay of apples	23
Biofilm formation, sodium hypochlorite susceptibility and genetic diversity of Vibrio parahaemolyticus	23
The effect of off-bottom versus on-bottom oyster culture on total and pathogenic Vibrio spp. abundances in oyster tissue, water and sediment samples	23
Deciphering the virulence potential of Listeria monocytogenes in the Norwegian meat and salmon processing industry by combining whole genome sequencing and in vitro data	23
Natural antimicrobial oligosaccharides in the food industry	22
Development and characterization of active packaging nanofiber mats based on gelatin‑sodium alginate containing probiotic microorganisms to improve the shelf-life and safety quality of silver carp fil	22
Effect of lysin EN4 in combination with sodium bicarbonate on reduction of Salmonella in chilled and thawed chicken meat	22
Exploring the impact of lactic acid bacteria on the biocontrol of toxigenic Fusarium spp. and their main mycotoxins	22
The prevalence and characteristics of extended-spectrum β-lactamase Escherichia coli in raw milk and dairy farms in Northern Xinjiang, China	22
Characterization of isogenic mutants with single or double deletions of four phenolic acid esterases in Lactiplantibacillus plantarum TMW1.460	22
Characterization of KMSP1, a newly isolated virulent bacteriophage infecting Staphylococcus aureus, and its application to dairy products	22
Phenyllactic acid application to control Listeria monocytogenes biofilms and its growth in milk and spiced beef	22
Antifungal cultures and metabolites of lactic acid bacteria for use in dairy fermentations	22
Effect of high-voltage electrospray on the inactivation, induced damage and growth of microorganisms and flavour components of honey raspberry wine	22
Profiling potential brewing yeast from forest and vineyard ecosystems	22
Resistance of Escherichia coli, Salmonella spp., and Listeria monocytogenes in high and low-acidity juices processed by high hydrostatic pressure	21
Growth performance of Listeria monocytogenes and background microbiota from mushroom processing environments	21
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies	21
Impact of the calcium concentration on the efficacy of phage phiIPLA-RODI, LysRODIΔAmi and nisin for the elimination of Staphylococcus aureus during lab-scale cheese production	21
Formation of Listeria monocytogenes persister cells in the produce-processing environment	21
A functional intact SUMOylation machinery in Aspergillus flavus contributes to fungal and aflatoxin contamination of food	20
In-package cold plasma treatment for microbial inactivation in plastic-pouch packaged steamed rice cakes	20
Occurrence of mcr genes and alterations in mgrB gene in intrinsic colistin- resistant Enterobacterales isolated from chicken meat samples	20
The impact of different lactobacilli fermentations on secondary metabolites of red raspberry juice and their biotransformation pathways via metabolomics based on UHPLC-MS/MS	20
Use of risk assessment and predictive microbiology in regulatory science related to the scientific opinions of the EFSA BIOHAZ Panel	20
Examining the presence of carbapenem resistant Enterobacterales and routes of transmission to bovine carcasses at slaughterhouses	20
Dairy phages escape CRISPR defence of Streptococcus thermophilus via the anti-CRISPR AcrIIA3	20
Mechanisms of methyl 2-methylbutyrate suppression on Aspergillus flavus growth and aflatoxin B1 biosynthesis	20
Effect of texturization on microbial inactivation in UV-C treated orange juice: Predictive modeling and analysis of Alicyclobacillus acidoterrestris physiological and morphological changes	20
Inactivating Salmonella Enteritidis on shell eggs by using ozone microbubble water	20
Tracking new insights into antifungal and anti-mycotoxigenic properties of a biofilm forming Pediococcus pentosaceus strain isolated from grain silage	20
Yeast biofilms on abiotic surfaces: Adhesion factors and control methods	20
The fate of Salmonella enterica and Listeria monocytogenes in the pulp of eight native Brazilian and exotic fruits	20
High-throughput ecological interaction mapping of dairy microorganisms	20
Fish feed composition by high-throughput sequencing analysis: Parasite risk assessment	19
Recent advances in biocontrol and other alternative strategies for the management of postharvest decay in table grapes	19
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	19
Measuring transfer of human norovirus during sandwich production: Simulating the role of food, food handlers and the environment	19
Recombinase polymerase amplification combined with Pyrococcus furiosus Argonaute for fast Salmonella spp. testing in food safety	19
Sustainable utilization of food waste for bioenergy production: A step towards circular bioeconomy	19
Microbiological safety of dry-cured fish from the raw material to the end of processing	19
Prevalence of Listeria monocytogenes and Listeria species and associated risk factors for contamination of milk and cottage cheese along the value chains in Ethiopia	19
Εvaluation of oxygen availability on growth and inter-strain interactions of L. monocytogenes in/on liquid, semi-solid and solid laboratory media	19
Incidence and genetic diversity of multi-drug resistant Listeria monocytogenes isolates recovered from fruits and vegetables in the Eastern Cape Province, South Africa	19
Postharvest sclerotinia rot control in carrot by the natural product hinokitiol and the potential mechanisms involved	19
Metabolic cross-feeding enhances branched-chain aldehydes production in a synthetic community of fermented sausages	19
Whole-genome comparative analysis of the genetic, virulence and antimicrobial resistance diversity of Campylobacter spp. from Spain	19
Fermentation of African nightshade leaves with lactic acid bacterial starter cultures	19
Untargeted metabolomics to relate changes produced by biocontrol agents against Aspergillus westerdijkiae and Penicillium nordicum in vitro on dry-cured ham	19
The epigenetic regulator Set9 harmonizes fungal development, secondary metabolism, and colonization capacity of Aspergillus flavus	19
Metabolomics analysis based on UHPLC-QTOF-MS/MS to explore the synthesis mechanism and culture conditions optimization of Penicillium EF-2 exopolysaccharide	18
Microbial inactivation of pressure spray combined with high-voltage electrospray and its application in honey raspberry juice	18
The effect and mechanism of Debaryomyces nepalensis and six strains of winter jujube epiphytic bacteria in building a synthetic community to control post-harvest black spot disease of winter jujube	18
Genetic diversity and population structure of Penicillium roqueforti isolates from Turkish blue cheeses	18
Biofilm formation comparison of Vibrio parahaemolyticus on stainless steel and polypropylene while minimizing environmental impacts and transfer to grouper fish fillets	18
Efficacy, kinetics, inactivation mechanism and application of cold plasma in inactivating spores	18
Characterization of Fusarium species causing head blight of highland barley (qingke) in Tibet, China	18
Effect of ethylene production by four pathogenic fungi on the postharvest diseases of green pepper (Capsicum annuum L.)	18
Inactivation of Bacillus cereus spores by ohmic heating: Efficiency and changes of spore biological properties	18
Analysis of wheat fungal community succession in traditional storage structures using Illumina MiSeq sequencing technology	18
Ultra violet-C pretreatment enhances the antimicrobial efficacy of unpeeled carrots against subsequent contamination with Listeria monocytogenes	18
Insights into the antibacterial effectiveness of linalool against Shigella flexneri on pork surface: Changes in bacterial growth and pork quality	18
The impact of fermentation length and dough composition on the stability of liquid sourdough starters	18
A novel nanoparticle-based fluorescent sandwich immunoassay for specific detection of Salmonella Typhimurium	18
The microbial contaminants of plant-based meat analogues from the retail market	18
In vitro assay to determine inactivation of Toxoplasma gondii in meat samples	18
Inhibitory effects of sucrose palmitic acid ester on the germination-to-outgrowth process of Clostridium perfringens SM101 spores	18
Effects of the Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23 strains on the quality and microbial diversity of spicy cabbage	18
Comparison of CRISPR typing and conventional molecular methods for distinguishing Laribacter hongkongensis isolates from fish, frogs and humans	18
Development and characterization of microencapsulated Pichia kluyveri CCMA 0615 with probiotic properties and its application in fermented beverages	17
Prevalence and molecular characterization of Campylobacter spp. isolated from chicken, beef, pork and sheep livers at Irish abattoirs	17
Genomic investigation of antimicrobial resistance determinants and virulence factors in Salmonella enterica serovars isolated from contaminated food and human stool samples in Brazil	17

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	17
Retail fresh vegetables as a potential source of Salmonella infection in the Mekong Delta, Vietnam	17
Antibacterial and antibiofilm effect of essential oils on staphylococci isolated from cheese - application of the oil mixture in a cheese model	17
Production and transformation of biogenic amines in different food products by the metabolic activity of the lactic acid bacteria	17
Identification of the saccharifying microbiota based on the absolute quantitative analysis in the batch solid-state fermentation system	17
Selection and application of natural antimicrobials to control Clostridium perfringens in sous-vide chicken breasts	17
Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages	17
Transcriptomics analysis of the role of SdiA in desiccation tolerance of Cronobacter sakazakii in powdered infant formula	17
Caproiciproducens converts lactic acid into caproic acid during Chinese strong-flavor Baijiu brewing	17
Comparative analyses of bacterial contamination and microbiome of broiler carcasses in wet market and industrial processing environments	17
Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities	17
Genomic diversity of Listeria monocytogenes isolates from seafood, horticulture and factory environments in New Zealand	17
Impact of CO2 overpressure on yeast mitochondrial associated proteome during the “prise de mousse” of sparkling wine production	16
Cunning plasmid fusion mediates antibiotic resistance genes represented by ESBLs encoding genes transfer in foodborne Salmonella	16
Enhanced antibacterial efficacy and mechanism of octyl gallate/beta-cyclodextrins against Pseudomonas fluorescens and Vibrio parahaemolyticus and incorporated electrospun nanofibers for Chinese giant	16
Function and distribution of the conjugative plasmid pLM1686 in foodborne Listeria monocytogenes in China	16
Interaction of water activity and temperature on growth, gene expression, and aflatoxin B1 production in Aspergillus flavus on Indian senna (Cassia angustifolia Vahl.)	16
Co-culture fermentation of Pediococcus acidilactici XZ31 and yeast for enhanced degradation of wheat allergens	16
Microbiota dynamics and volatile compounds in lupine based Moromi fermented at different salt concentrations	16
Metabolomic insights into the inhibition mechanism of methyl N-methylanthranilate: A novel quorum sensing inhibitor and antibiofilm agent against Pseudomonas aeruginosa	16
Epsilon-poly-l-lysine (ε-PL) exhibits multifaceted antifungal mechanisms of action that control postharvest Alternaria rot	16
Prevalence, serovar distribution, and antibiotic resistance of Salmonella spp. isolated from pork in China: A systematic review and meta-analysis	16
Development of cationic peptide chimeric lysins based on phage lysin Lysqdvp001 and their antibacterial effects against Vibrio parahaemolyticus: A preliminary study	16
Molecular adaptation response of Oenococcus oeni in non-Saccharomyces fermented wines: A comparative multi-omics approach	16
Review: Trends in point-of-care diagnosis for Escherichia coli O157:H7 in food and water	16
Thermo-adaptive evolution to generate improved Saccharomyces cerevisiae strains for cocoa pulp fermentations	16
Occurrence of mycotoxins and mycotoxigenic fungi in silage from the north of Portugal at feed-out	15
Large scale survey of yeasts in frozen concentrated orange juice (FCOJ): Occurrence, diversity, and resistance to peracetic acid	15
Chlorine inactivation of Escherichia coli O157:H7 in fresh produce wash process: Effectiveness and modeling	15
High production of egc2-related staphylococcal enterotoxins caused a food poisoning outbreak	15
Phenotypic plasticity of Monilinia spp. in response to light wavelengths: From in vitro development to virulence on nectarines	15
Infection of postharvest pear by Penicillium expansum is facilitated by the glycoside hydrolase (eglB) gene	15
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	15
Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee	15
Microbial cellulase production using fruit wastes and its applications in biofuels production	15
Virulent phage vB_CpeP_HN02 inhibits Clostridium perfringens on the surface of the chicken meat	15
Consecutive treatments of cold plasma and intense pulsed light for microbial decontamination of fresh cabbage slices in plastic containers	15
Inducing the production of the bacteriocin paenibacillin by Paenibacillus polymyxa through application of environmental stresses with relevance to milk bio-preservation	15
Co-crystallization of curcumin for improved photodynamic inactivation of Vibrio parahaemolyticus and its application for the preservation of cooked clams	15
Bacteriophages PECP14, PECP20, and their endolysins as effective biocontrol agents for Escherichia coli O157:H7 and other foodborne pathogens	15
Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale	15
Stability and emetic activity of enterotoxin like X (SElX) with high carrier rate of food poisoning Staphylococcus aureus	15
Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging	15
Pathogenic potential of the surviving Salmonella Enteritidis on strawberries after disinfection treatments based on ultraviolet-C light and peracetic acid	15
Effect of abiotic factors and culture media on the growth of cheese-associated Nectriaceae species	15
Development of a rapid qPCR method to quantify lactic acid bacteria in cold-smoked salmon	15
Disinfectant and heavy metal resistance profiles in extended spectrum β-lactamase (ESBL) producing Escherichia coli isolates from chicken meat samples	15
Utilization of plant derived lactic acid bacteria for efficient bioconversion of brewers' spent grain into acetoin	15
Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking	15
A multiplex PCR for the detection of Vibrio vulnificus hazardous to human and/or animal health from seafood	14
Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics	14
Prevalence and risk factors of Linguatula spp. in slaughter animals in Tabriz, Iran, and methods for nymphal stage inactivation	14
Psychrophilic phage phiGM22-3 efficiently controls Pseudomonas fluorescens contamination in cold-stored milk	14
Fabrication of three-dimension hierarchical structure CuO nanoflowers and their antifungal mechanism against Bipolaris sorokiniana	14
Contamination of Fusarium spp. and mycotoxins at different ear physiological stages of maize in Argentina	14
Effect of chlorogenic acid grafted chitosan on microbiological compositions of sea bass (Lateolabrax japonicus) fillets: Dominant spoilage bacteria, inhibition activity and membrane damage mechanisms	14
Impact of different sugars and glycosyltransferases on the assertiveness of Latilactobacillus sakei in raw sausage fermentations	14
Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation	14
Quality changes, potential spoilage organisms, and shelf-life prediction of brackish river prawn (Macrobrachium macrobrachion) at different storage temperatures	14
Study on the control effect and physiological mechanism of Wickerhamomyces anomalus on primary postharvest diseases of peach fruit	14
Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production	14
Genomic diversity of Salmonella enterica isolated from raw chicken at retail establishments in Mexico	14
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	14
Characteristics of famoxadone-resistant mutants of Phytophthora litchii and their effect on lychee fruit quality	14
Food phenolics and Lactiplantibacillus plantarum	14
The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain	14
Antibacterial mechanisms of star anise essential oil microcapsules encapsulated by rice protein-depolymerized pectin electrostatic complexation and its application in crab meatballs	14
Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum	14
Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer	14
Patulin contamination of hard apple cider by Paecilomyces niveus and other postharvest apple pathogens: Assessing risk factors	14
Profiling and source tracking of the microbial populations and resistome present in fish products	14
Inter-strain variability on the cardinal parameters (pH and Aw) of clinical and food isolates of Listeria monocytogenes using turbidimetric measurements	14
Exploring diversity and functional traits of lactic acid bacteria in traditional vinegar fermentation: A review	14
Emergence of tet(X4)-positive Enterobacterales in retail eggs and the widespread of IncFIA(HI1)-HI1A-HI1B(R27) plasmids carrying tet(X4)	14
Genomic analysis of Listeria monocytogenes CC7 associated with clinical infections and persistence in the food industry	14
Effect of RpoS on the survival, induction, resuscitation, morphology, and gene expression of viable but non-culturable Salmonella Enteritidis in powdered infant formula	14
Transcriptomic and proteomic analysis of Staphylococcus aureus response to cuminaldehyde stress	14
The impact of hot-air oven drying combined with Bacillus subtilis K C3 inoculation on quality characteristics and microbial profiles of salted shrimp paste	14
Comparative analysis of multidrug-resistant Klebsiella pneumoniae strains of food and human origin reveals overlapping populations	14
Mathematical modeling of Escherichia coli O157:H7 growth in carrot juice influenced by Thymbra capitata essential oil, heat treatment, and storage temperature	13
How colonizing alfalfa sprouts modulates the virulence of Shiga toxin-producing Escherichia coli	13
Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days	13
Corrigendum to “Galactomyces candidus diversity in the complex mycobiota of cow-milk bryndza cheese comprising antagonistic and sensitive strains” [Int. J. Food Microbiol. 388 (2023) 110088]	13
A comprehensive study on multi-mycotoxin screening, changes of mycotoxin residues and fungal community analysis from barley germination to malt	13
Identification of potential causative agents of the CO2-mediated bloater defect in low salt cucumber fermentation	13
Differences in the management of intracellular redox state between wine yeast species dictate their fermentation performances and metabolite production	13
Selection and characterization of spontaneous phage-resistant mutant of Limosilactobacillus fermentum	13
Corrigendum to “Natural food flavour (E)-2-hexenal, a potential antifungal agent, induces mitochondria-mediated apoptosis in Aspergillus flavus conidia via a ROS-dependent pathway” [Int. J. Food Micro	13
Prevalence, antibiotic resistance, and enterotoxin production of Staphylococcus aureus isolated from retail raw beef, sheep, and lamb meat in Turkey	13
Molecular based confirmation of puma meat sausages implicated in trichinellosis outbreaks in Argentina	13
Aspergillus flavus La3279, a component strain of the Aflasafe™ biocontrol product, contains a partial aflatoxin biosynthesis gene cluster followed by a genomic region highly variable among A. flavus i	13
Evaluation of universal preenrichment broth and comparison of rapid molecular methods for the detection of Salmonella from spent sprout irrigation water (SSIW)	13
Characterization of the Clostridium perfringens phage endolysin cpp-lys and its application on lettuce	13
Impact of simulated climate change conditions on Aspergillus flavus biocontrol effectiveness in peanut-based medium and peanut seeds	13
Microbiological safety assessment of restaurants and HACCP-certified kitchens in hotels: A study in eastern China	13