International Journal of Food Microbiology

Article	Citations
Assembly mechanisms and function features of prokaryotic communities in artificial pit mud related to soil type and inoculum	169
Obituary: Dr John Ingram Pitt	123
Editorial Board	111
Quantifying the impact of beer unit operations (mashing, fermentation, and maturation) on Bacillus thuringiensis behavior	99
Biofilm formation comparison of Vibrio parahaemolyticus on stainless steel and polypropylene while minimizing environmental impacts and transfer to grouper fish fillets	88
Microsatellite typing of Lachancea thermotolerans for wine fermentation monitoring	87
Microbial and chemical dynamics during self-induced anaerobic fermentation of Amazonian Robusta coffee: Implications for process control and product quality	85
Heat, dry, survive: Up-stream parameters and matrix effects driving Salmonella enterica and Cronobacter sakazakii survival in whole milk and powdered infant formula during spray-drying	85
Microbiological and physical-chemical characteristics of the Peruvian fermented beverage “Chicha de siete semillas”: Towards the selection of strains with acidifying properties	82
Risk-benefit analysis of sampling plans in food processing facilities using the risk assessment framework	82
Characterization of antifungal properties of avocado leaves and majagua flowers extracts and their potential application to control Alternaria alternata	77
The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain	72
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	72
Preparation and bioactivities of chitosan nicotinamide derivatives and their application in the preservation of cherry tomatoes	67
Mechanisms of methyl 2-methylbutyrate suppression on Aspergillus flavus growth and aflatoxin B1 biosynthesis	67
Harnessing wine yeasts: Unveiling their potential as lipid supplements	65
Molecular detection of myxosporean parasites in human fecal samples associated with foodborne illness	63
Fabrication of three-dimension hierarchical structure CuO nanoflowers and their antifungal mechanism against Bipolaris sorokiniana	61
First report of enterotoxigenic Staphylococcus argenteus as a foodborne pathogen	57
Behaviour of Listeria monocytogenes and Yersinia enterocolitica during beef dry-aging up to 60 days	53
The microbial contaminants of plant-based meat analogues from the retail market	53
Inhibition of Listeria monocytogenes biofilm formation by phenyllactic acid in pasteurized milk is associated with suppression of the Agr system	51
Critical role of Psl polysaccharide modulated by AmrZ for biofilm formation and cold adaptation in the spoilage bacterium Pseudomonas fluorescens	50
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	50
Adaptive strategies of Listeria monocytogenes: An in-depth analysis of the virulent strain involved in an outbreak in Italy through quantitative proteomics	49

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	49
Whole-genome comparative analysis of the genetic, virulence and antimicrobial resistance diversity of Campylobacter spp. from Spain	47
Synergism between nisin and citronellal against Fusarium graminearum and their application in maize preservation	47
Effect of ethylene production by four pathogenic fungi on the postharvest diseases of green pepper (Capsicum annuum L.)	46
High-throughput ecological interaction mapping of dairy microorganisms	44
Microbial cellulase production using fruit wastes and its applications in biofuels production	44
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	44
Application of a novel phage vB_Sa_2868B2 and its endolysin LytN with broad antibacterial Spectrum against multidrug-resistant Staphylococcus aureus on food matrices, and metal surfaces	43
Study on the biocontrol effect and physiological mechanism of Hannaella sinensis on the blue mold decay of apples	42
Food phenolics and Lactiplantibacillus plantarum	41
Multi-omics reveals the microbial succession-driven metabolic regulation during sequential fermentation of fresh Spirulina	41
Untargeted flavoromics and correlation analysis reveal microbial interactions driving flavor in LAB co-fermented Beita juice	41
Adaptive responses of Pseudomonas marginalis to modified atmosphere packaging conditions	40
Managing Shiga toxin-producing Escherichia coli (STEC) risk in beef: how lack of data impairs risk analysis	39
Meta-analysis of the prevalence, serotype distribution, and antimicrobial susceptibility of Salmonella spp. from eggs in China	39
Functional Lactiplantibacillus plantarum MT213 screened from traditional sourdough and its promising in-situ preservation in steamed bread	39
AI-2–mediated quorum sensing marks the ecological transition from collective cooperation to individual survival during Daqu storage	38
ICFMH Announcement	38
Isolation and characterization of a gas-producing and acid-resistant bacterium from spoiled vinegar	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
ICFMH Announcement	38
Dynamics of mono and dual-species biofilms of Escherichia coli and Salmonella Typhimurium: Interspatial interactions and novel inhibition strategies	37
Evaluation of three virus RNA extraction platforms for the detection of human norovirus, hepatitis A virus, hepatitis E virus and tick-borne encephalitis virus in different foodstuffs	37
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]	37
Listeria monocytogenes loss of cultivability on carrot is associated with the formation of mesosome-like structures	37
Dictyophora indusiata polysaccharide enhances flavor and viability of probiotic Bifidobacterium longum F2 in milk beverage	36
Environmental microorganisms as heterogeneous sources and shapers of the fermentation microbiome in Zhejiang rosy vinegar	36
Application of chlorine dioxide-based hurdle technology to improve microbial food safety–A review	36
Comprehensive analysis of spoilage characteristics of refrigerated hairtail by microbiome and metabolomics	36
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	36
The detection of KPC-2, NDM-1, and VIM-2 carbapenemases in international clones isolated from fresh vegetables highlights an emerging food safety issue	36
Molecular assessment of oat head blight fungus, including a new genus and species in a family of Nectriaceae	36
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	35
Changes in stresses sensitivity of ohmic heating-induced sublethally injured Staphylococcus aureus during repair: Potential mechanisms at the cellular and molecular levels	35
Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices	35
Effects of bacterial-derived antimicrobial solutions on shelf-life, microbiota and sensory attributes of raw chicken legs under refrigerated storage condition	35
Spoilage potential of Bacillus isolated from cooked sausage: Bidirectional verification from in vitro to in situ	35
Prevalence, antibiotic susceptibility and genomic analysis of Salmonella from retail meats in Shaanxi, China	34
Molecular insights into gallic acid as a quorum sensing inhibitor targeting the LuxS/AI-2 system in Escherichia coli O157: H7 and its antibiofilm applications	34
Efficiency of nanoemulsion of essential oils to control Botrytis cinerea on strawberry surface and prolong fruit shelf life	33
High-pressure processing and heat treatment of Murrah buffalo milk: Comparative study on microbial changes during refrigerated storage	33
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	33
Modulating bacterial virulence: The role of food-plant essential oils in counteracting foodborne pathogen threats – A systematic review	33
Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based bread	33
SscA is required for fungal development, aflatoxin production, and pathogenicity in Aspergillus flavus	32
Pathogenic profile and antimicrobial resistance of Escherichia coli, Escherichia marmotae and Escherichia ruysiae detected from hunted wild boars in Sardinia (Italy)	32
Relationship between microorganisms and milk metabolites during quality changes in refrigerated raw milk: A metagenomic and metabolomic exploration	32
Transfer of Salmonella enterica and Enterococcus faecium from food-contact surfaces to stone fruits	32
From farm to fork: Spread of a multidrug resistant Salmonella Infantis clone encoding blaCTX-M-1 on pESI-like plasmids in Central Italy	32
Terpinen-4-ol from tea tree oil prevents Aspergillus flavus growth in postharvest wheat grain	32

Comparative machine learning strategies for improving antioxidant properties and aroma quality in fermented mung bean milkby Lactobacillus plantarum PC4	32
Imported seafood is a reservoir of Enterobacteriaceae carrying CTX-M-encoding genes of high clinical relevance	32
Development of predictive models of biofilm formation by C. sakazakii, E. cloacae on surfaces used in the food industry and medicine	31
Characterization and epidemiological analysis of Vibrio parahaemolyticus isolated from different marine products in East China	31
Host associations of Campylobacter jejuni and Campylobacter coli isolates carrying the L-fucose or d-glucose utilization cluster	31
Quorum sensing-associated acid adaptation in bacterial communities during pit fermentation of sauce-flavor Baijiu	31
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	31
Mechanistic insights into the adaptive evolvability of spore heat resistance in Bacillus cereus sensu lato	30
Next generation challenges: New era in food microbiology	30
Dynamics of bacterial composition and association with quality formation and histamine accumulation during Antarctic krill fish sauce fermentation	30
Transcriptional response of Saccharomyces cerevisiae during competition with S. kudriavzevii: Genetic expression variability and accelerated activation	30
Detection of risk areas in dairy powder processes: The development of thermophilic spore forming bacteria taking into account their growth limits	30
Insights into Alternaria in apple fruit causing mouldy core, external infection and mycotoxin production under retail and storage conditions	30
Yersinia enterocolitica biovar 1A: An underappreciated potential pathogen in the food chain	29
Editorial Board	29
Deciphering Staphylococcus xylosus and Staphylococcus equorum mode of action against Penicillium nordicum in a dry-cured ham model system	29
Antifungal effect of a natural coating of carnauba wax–aloe vera emulsion with essential oils: A strategy to control gray mold and extend tomato shelf life	29
Comparison of molecular techniques for the detection of Toxoplasma gondii in raw bovine milk from small rural properties in Brazil	29
Enzymatic degradation of Ochratoxin A by a novel bacterium, Microbacterium esteraromaticum ASAG1016	29
A non-destructive predictive model for estimating the freshness/spoilage of packaged chicken meat using changes in drip metabolites	29
Effects of ohmic heating with different voltages on the quality and microbial diversity of cow milk during thermal treatment and subsequent cold storage	29
Spread of multidrug-resistant Pseudomonas aeruginosa in animal-derived foods in Beijing, China	29
Effects of intrinsic characteristics of Salmonella enterica strains isolated from foods and humans, and their interaction with food matrices during simulated gastric conditions	29
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	29
Bacillus cereus ZW21-derived VOCs, hydroxyacetone and 3-methyl-3-buten-1-ol, control postharvest papaya anthracnose through direct antifungal activity and host transcriptional reprogramming	28
Strain-specific effects of bacterial proteolytic activity on acid and rennet coagulation of milk	28
Characterization of a novel Klebsiella pneumoniae bacteriophage vB_KpP_HS37 and its endolysin applied in food	28
Antimicrobial activity and mechanism of preservatives against Alicyclobacillus acidoterrestris and its application in apple juice	28
Modeling the inactivation of Salmonella enterica at the droplet scale during drying in hot air flow	28
New insights into the characteristic flavor formation of Sichuan fermented sausages driven by liquid smoke addition: An integrated study based on microbiomics, flavoromics, and untargeted metabolomics	28
Temperature cycling between 4 °C and 37 °C could reduce Salmonella viability in low-moisture foods	28
Post-high-pressure temperature and time — Overlooked parameters in high pressure treatment of bacterial spores	28
Development of the phage lysin-loaded liposomes as preservatives for live clams	28
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	27
Prevalence, antibiotic resistance, and molecular epidemiology of Listeria monocytogenes isolated from imported foods in China during 2018 to 2020	27
Companilactobacillus crustorum LMG 23699 and Wickerhamomyces anomalus IMDO 010110 form a candidate, stable, mixed-strain starter culture for sourdough production	27
Effect of light-touch intervention and associated factors to microbial contamination at small-scale pig slaughterhouses and traditional pork shops in Vietnam	27
Deciphering the environmental response and assembly of rare and abundant taxa in zaopei employing daqu produced by different pressing patterns	27
Effect of multiple nonthermal plasma treatments of filamentous fungi on cellular phenotypic changes and phytopathogenicity	27
Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds	27
Lactic acid spraying on split carcasses reshapes microbial succession and reduces the occurrence of blown pack spoilage in vacuum-packaged beef stored at different temperatures over extended shelf lif	27
Mild heat treatment achieved better inactivation of Salmonella and preservation of almond quality than ultraviolet light and chemical sanitizers	26
Editorial Board	26
Galactomyces candidus diversity in the complex mycobiota of cow-milk bryndza cheese comprising antagonistic and sensitive strains	26
Biocontrol ability and possible mechanism of Metschnikowia pulcherrima against major diseases of postharvest citrus fruit and its biopreservative application	26
Stuck or sluggish fermentations in home-made beers: Beyond the surface	26
The microbial terroir of Agiorgitiko cv. in the Nemea PDO zone	26
From extraction to application: Nanoemulsified lemongrass oil for biofilm and spore control in food preservation	25
Antibacterial mechanism of action of perilla leaf essential oil on Shigella flexneri and its preservation effectiveness in fresh-cut lettuce	25
The impact of inter- and intra-species spore density on germination of the food spoilage fungus Aspergillus niger	25
Novel cell wall polysaccharide genotypes and structures of lactococcal strains isolated from milk and fermented foods	25
Microbiological analysis and characterization of Salmonella and ciprofloxacin-resistant Escherichia coli isolates recovered from retail fresh vegetables in Shaanxi Province, China	25
Sensitive and rapid detection of three foodborne pathogens in meat by recombinase polymerase amplification with lateral flow dipstick (RPA-LFD)	25
1,2-propanediol metabolism by heterofermentative lactobacilli in sourdough	25
Impact of intervention strategies on listeriosis risk in cooked ham: Biopreservation and high pressure processing	25
Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus	25
Optimal experimental design (OED) for the growth rate of microbial populations. Are they really more “optimal” than uniform designs?	25
Effects of sequential treatments using radio frequency energy and ultraviolet light on inactivation of Bacillus cereus spores and quality attributes of buckwheat	25
Occurrence of selected bacterial pathogens in insect-based food products and in-depth characterisation of detected Bacillus cereus group isolates	25
Beer ethanol and iso-α-acid level affect microbial community establishment and beer chemistry throughout wood maturation of beer	25
Investigating desiccation resistance, post-rehydration growth, and heat tolerance in desiccation-injured cells of Salmonella enterica isolated from the soybean production chain	24
Nisin resistance is increased through GtcA mutation induced loss of cell wall teichoic acid N-acetylglucosamine modifications in Listeria monocytogenes	24
Pilot-scale application of selected microbial starters to enhance the nutritional and sensorial traits of fermented and pasteurized table olives	24
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	24
Characterization of the archaeal community in foods: The neglected part of the food microbiota	24
Unraveling Qu-aroma variation between inner and outer layers of medium-temperature Daqu: A multi-omics and sensory approach	24
Enzyme-assisted extraction and lactic acid bacteria fermentation enhance sea buckthorn juice bioactivity with botanical fiber supplementation	24
Molecular characterization of extended-spectrum β-lactamases-producing Enterobacteriaceae species in ground beef and chicken meat	24
Antibacterial activity and multi-target mechanism of harmane against Escherichia coli O157:H7 and its application on ready-to-eat leafy greens	24
Fungal communities in Brazilian cassava tubers and food products	23
Will climate change affect growth and ochratoxin A production of putative biocontrol knockout strains of Aspergillus carbonarius?	23
Evaluation of sapodilla pulp as a matrix for probiotic fermentation: Physicochemical changes, antioxidant potential, and in vitro digestibility during storage	23
The rise of the sourdough: Genome-scale metabolic modeling-based approach to design sourdough starter communities with tailored-made properties	23
Applications of multiomics technologies to thermotolerant yeasts in industrial fermentation	23
Biological management of acidity in wine industry: A review	23
Antimicrobial mechanism of green citrus peel extract against Gluconobacter cerinus causing decay in ‘Xuxiang’ kiwifruit	23
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	23
Endophytic Diaporthe citrichinensis as a new source to alleviate post-harvest fungal infections in apple (Malus x domestica Borkh.)	23
High risk of Vibrio pathogen and antibiotic resistance transfer in live seafood wet markets of Shantou, China	23
Effects of low-salt stress on biological characteristics and transcriptomic profiles of Vibrio parahaemolyticus	23

Preparation and characterization of a novel green cinnamon essential oil nanoemulsion for the enhancement of safety and shelf-life of strawberries	23
Bacillus velezensis RC218 and emerging biocontrol agents against Fusarium graminearum and Fusarium poae in barley: in vitro, greenhouse and field conditions	23
Evaluation of the virulence characteristics of ST11 Salmonella enterica from different sources using a 2D cell model	23
Novel molecular mechanisms of gamma-aminobutyric acid production mediated by LuxS/AI-2 quorum sensing system in Limosilactobacillus fermentum B41	22
ICFMH Announcement	22
Investigating the antifungal mechanism of Artemisia argyi essential oil against Botrytis cinerea, Alternaria alternata, and Penicillium digitatum and its application in extending blueberry shelf life	22
Bioactive volatiles of brewer's yeasts: Antifungal action of compounds produced during wort fermentation on Aspergillus sp.	22
Decontamination of black peppercorns using UV-LED technology and its effect on cell viability	22
Determining the core bacterial and fungal genera in table olive fermentations	22
Measures for the inhibition of Listeria monocytogenes in a traditional Norwegian fermented fish product (rakfisk) and their effect on sensory attributes	22
Molecular typing and genome sequencing allow the identification of persistent Listeria monocytogenes strains and the tracking of the contamination source in food environments	22
Unveiling the power of adding sterols in wine: Optimizing alcoholic fermentation with strategic management	22
The decontamination efficacy of pulsed electric field in food: Establishing global kinetic parameters	22
Editorial Board	22
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	22
Inhibitory effect of licochalcone A on dual-species biofilms of Listeria monocytogenes and Staphylococcus aureus: mechanism involved in quorum sensing and application in beef	22
Evaluation of a novel water-soluble decanoic acid formulation as a fruit sanitizer	22
Inactivation activity and mechanism of high-voltage pulsed electric fields combined with antibacterial agents against Alicyclobacillus spp. in apple juice	22
Exploring the healthy potential of goat milk fermented by novel isolated lactic acid bacteria: Genetic identification, bioactive peptides, nutritional mechanism and sensory evaluation	21
Ferrous sulfate efficiently kills Vibrio parahaemolyticus and protects salmon sashimi from its contamination	21
Inactivation of murine norovirus and hepatitis A virus on various frozen fruits using pulsed light	21
Utilization of the antagonistic yeast, Wickerhamomyces anomalus, combined with UV-C to manage postharvest rot of potato tubers caused by Alternaria tenuissima	21
Acclimatisation of Fusarium langsethiae, F. poae and F. sporotrichioides to elevated CO2: Impact on fungal growth and mycotoxin production on oat-based media	21
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	21
Novel insights into hákarl: A deep dive into the microbiological and physico-chemical features of Iceland's traditional fermented shark	21
Genomic characterization and application of a novel bacteriophage STG2 capable of reducing planktonic and biofilm cells of Salmonella	21
Corrigendum to “Study on the control effect and mechanism of Serratia rubidaea B11 metabolites on postharvest blue mold of pear fruit” [Int. J. Food Microbiol. 445 (2026) 111506]	21
Persistence and survival of Cryptosporidium parvum oocysts on lamb's lettuce leaves during plant growth and in washing conditions of minimally-processed salads	21
Anti-mildew and fresh-keeping effect of Lactiplantibacillus paraplantarum P3 cell-free supernatant on fresh in-shell peanuts during storage process	21
Corrigendum to “Prevalence, antimicrobial resistance and virulence genes of Campylobacter isolated from retail duck meat in Southern China” [Int. J. Food Microbiol. 448 (2026) 111577]	21
Toxoflavin contamination in rice samples from rice processing complexes in South Korea	21
A screen of Salmonella enterica mutants interacting with fresh onions and alfalfa sprouts	21
Oxygen-regulated cascade fermentation to improve the quality of wet Spirulina by off-flavor mitigation, bioactivity enhancement, and coordinated control of biogenic amines	21
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	20
Toxin gene detection and antibiotic resistance of Clostridium perfringens from aquatic sources	20
Modeling of Listeria monocytogenes and Staphylococcus aureus behavior in salted and cured meat products	20
An outbreak of hepatitis E virus genotype 4d caused by consuming undercooked pig liver in a nursing home in Zhejiang Province, China	20
Antioxidant and antimicrobial efficacy of microencapsulated mustard essential oil against Escherichia coli and Salmonella Enteritidis in mayonnaise	20
Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations	20
Predictive modelling of Listeria monocytogenes survival and recovery in salmon and pork subjected to sous vide cooking at 55 °C	20
Co-occurrence of qacEΔ1 disinfectant resistance gene and ARGs among Salmonella Indiana and its correlation with resistance to sodium hypochlorite	20
Biofortification of fermented foods with riboflavin-overproducing Bifidobacterium longum subsp. infantis strains	20
Methicillin- and vancomycin-resistant Staphylococcus aureus in chicken carcasses, ready-to-eat chicken meat sandwiches, and buffalo milk	20
Prevalence of the phenicol resistance gene fexA in Campylobacter isolated from the poultry supply chain	20
Characterization of a Bacillus velezensis strain as a potential biocontrol agent against soft rot of eggplant fruits	20
Daqu and environmental microbiota regulate fatty acid biosynthesis via driving the core microbiota in soy sauce aroma type liquor fermentation	20
Inactivation activity and mechanism of pulsed light against Alicyclobacillus acidoterrestris vegetative cells and spores in concentrated apple juice	20
Synergistic inhibition of Pseudomonas aeruginosa by EGCG and I3A: preliminary mechanisms and application in fish meat preservation	20
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	20
Recent advances on organic biofertilizer production from anaerobic fermentation of food waste: Overview	20
Microbiological survey of spontaneous vegetable fermentations: A food safety perspective	20
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]	19
Use of dishwashers fails to inactivate foodborne pathogens in home-canned model foods	19
Quantitative microbiological risk assessment of Shiga toxin-producing Escherichia coli contamination for the beef steak supply chain in China	19
Editorial Board	19
Quantitative microbiological risk assessment for the occurrence of listeriosis in Brazil due to the consumption of milk processed by pasteurization or thermosonication	19
The biodiversity of Aspergillus flavus in stored rice grain leads to a decrease in the overall aflatoxin B1 production in these species	19
Prevalence and characterization of aminoglycoside resistance gene aph(2”)-If-carrying Campylobacter jejuni	19
Exploring the potential of using pomegranate and mango peel powders as natural food additives targeting safety of white soft cheese	19
Quantitative comparison of thermotolerant Campylobacter spp. growth in Preston broth with and without growth supplement	19
Editorial Board	19
From spontaneous apple fermentations to Calvados: Insights into its aromatic complexity	19
Editorial Board	19
Variation in the vacuum ultraviolet amalgam lamp radiation resistance of emetic Bacillus cereus, as affected by sucrose levels in soy milk	19
Corrigendum to “Antibiotic resistance in the viral fraction of dairy products and a nut-based milk” [Int. J. Food Microbiol. 367 (2022) 109590]	19
Regulatory roles of the AraC family transcription factor yeaM in the virulence and biofilm formation of Salmonella Typhimurium	19
Efficacy of disinfectant and bacteriophage mixture against planktonic and biofilm state of Listeria monocytogenes to control in the food industry	19
First report from supermarket chicken meat and genomic characterization of colistin resistance mediated by mcr-1.1 in ESBL-producing, multidrug-resistant Salmonella Minnesota	18
Cinnamomum burmannii waste-derived carbon dots as a novel photosensitizer for effective photodynamic inactivation of foodborne Escherichia coli	18
Use of risk assessment and predictive microbiology in regulatory science related to the scientific opinions of the EFSA BIOHAZ Panel	18
Eco-friendly biocontrol strategies for management of postharvest fungal decays in kiwifruit: A review	18
Impact of environmental factors on the growth kinetics and mycotoxin profiles of Alternaria spp. in oat grains	18
Investigating the relationship between microbial community dynamics and flavor profiles in Korat chicken breast fillets under varied packaging conditions	18
Iron fortification modifies the microbial community structure and metabolome of a model surface-ripened cheese	18
Screening of flavor-presenting lactic acid bacteria from naturally fermented seafoods	18
Persistence and transfer of Tulane virus in a microgreen cultivation system	18
Impact of solid-state fermentation inoculated with Eurotium cristatum on the main composition and flavor of three kinds of Pu-erh tea	18
Inter-species variability in bivalve purification processes: Towards evidence-based optimization	18
Sorbic acid resistance and metabolism of Brettanomyces bruxellensis in the spoilage of low sugar soft drinks	18
Inactivation kinetics of Enterococcus faecium, a pathogen surrogate, by aqueous ozone in purified water at different salt contents, pH, and treatment temperatures	18
Spatial structure-mediated attenuation of protective LAB–pathogen competition: Quantitative modeling in structured versus liquid matrices	18
Evaluation of DNA extraction methods for the detection of Shiga toxin producing Escherichia coli in food by polymerase chain reaction	18
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	18
Genetic identification of zoonotic parasite Anisakis pegreffii (Nematoda: Anisakidae) parasitizing the shortfin squid Illex argentinus under commercial exploitation in the Southwestern Atlantic Ocean	18
Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional features	18
Editorial Board	18
Microbiological quality of plant-based cheese analogues and pathogen behavior in cashew nut-based varieties	18
Psychrotrophic lactic acid bacteria enhance microbial safety in kimchi: Evidence from untargeted metabolomics	18
Temperature status of domestic refrigerators and its effect on the risk of listeriosis from ready-to-eat (RTE) cooked meat products	18
Reduction of biofilm and pathogenic microorganisms using curcumin-mediated photodynamic inactivation to prolong food shelf-life	18
Microbial communities as key drivers: Exploring sorghum quality impact on light-flavor Baijiu through physicochemical and flavor analyses of fermented grains	17
Prediction of reduction behavior by heating and strain variability of Campylobacter jejuni using amino acid phylogenetics from whole genome sequencing data	17
Unveiling the matrix effect on Bacillus licheniformis and Bacillus subtilis spores heat inactivation between plant-based milk alternatives, bovine milk and culture medium	17
The stable superdormant Bacillus spores under 500 MPa: Isolation, characterization and development of strategy to reduce their abundance under high-pressure processing	17
Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer	17