Journal of Food Protection

Article	Citations
Impact of the Probiotic Organism Megasphaera elsdenii on Escherichia coli O157:H7 Prevalence in Finishing Cattle	198
Dietetics Student Perceptions of Food Safety Communication to Vulnerable Populations: An International Study	96
Analysis of Method Performance for Quantitative Assessment of Listeria monocytogenes in Queso Fresco Cheese	93
Evaluation of 16s Long Read Metabarcoding for Characterizing the Microbiome and Salmonella Contamination of Retail Poultry Meat	78
Influence of Free Chlorine and Contact Time on the Reduction of Salmonella Cross-Contamination of Tomatoes in a Model Flume System	68
Poultry Processing Interventions Reduce Salmonella Serovar Complexity on Postchill Young Chicken Carcasses as Determined by Deep Serotyping	67
Diarrheagenic Escherichia coli and Their Antibiotic Resistance Patterns in Dairy Farms and Their Microbial Ecosystems	62
Detection of Campylobacter jejuni from Fresh Produce: Comparison of Culture- and PCR-based Techniques, and Metagenomic Approach for Analyses of the Microbiome before and after Enrichment	50
Prevalence of Toxoplasma gondii, Hepatitis E Virus, and Salmonella Antibodies in Meat Juice Samples from Pigs at Slaughter in Switzerland	47
Process Humidity Affects Salmonella Lethality at the Surface and Core of Impingement-Cooked Meat and Poultry Products	46
Genomic Diversity and Potential Transmission and Persistence of Salmonella in the Cambodian Vegetable Supply Chain	45
Real-time Detection of Foodborne Pathogens and Biofilm in the Food Processing Environment with Bactiscan, A Macro-scale Fluorescence Device	45
Effect of Nitrite-Embedded Packaging Film on Growth of Listeria monocytogenes in Nitrite-free and Conventionally-cured Bologna Sausage	42
Prevalence of Histamine-Forming Bacteria in Two Kinds of Salted Fish at Town Markets of Guangdong Province of South China	39
Simultaneous Discrimination of Cereulide-Producing Bacillus cereus and Psychrotolerant B. cereus Group by Matrix-Assisted Laser Desorption Ionization–Time-of-Flight Mass Spectrometry	38
Use of Whole Genome Sequencing by the Federal Interagency Collaboration for Genomics for Food and Feed Safety in the United States	36
Detection of Staphylococcus Enterotoxin sea and seb in Milk Samples by Duplex Droplet Digital PCR	34
Wholegenome sequencing as the gold standard approach for control of Listeria monocytogenes in the food chain	33
Development of a Flexible Produce Supply Chain Food Safety Risk Model: Comparing Tradeoffs Between Improved Process Controls and Additional Product Testing for Leafy Greens as a Test Case	33
Food Safety Practices of Food Handlers in China and their Correlation with Self-reported Foodborne Illness	32
Viable Campylobacter jejuni on Eggshells and Its Potential to Cross-contaminate Egg White and Yolk When Using a Manual Separation Technique, Determined by Culture and Propidium Monoazide (PMA) qPCR	32
Costs of Overly Broad Recalls	29
Updated Assessment of State Food Safety Laws for Norovirus Outbreak Prevention in the United States	28
A lanthanide-based high-sensitivity fluorescence method for the on-site rapid detection of thermostable direct hemolysin of Vibrio parahaemolyticus	28
Effect of Hydrophobic or Hydrophilic Characteristics of B. cereus Spores on Their Resistance to Detergents	28

Isolation of Shiga Toxin-Producing Escherichia coli from the Surfaces of Beef Carcasses in Slaughterhouses in Japan	27
Ranking Food Safety Priorities of the Fresh Produce Industry in the United States	25
Attachment and Survival of Salmonella enterica and Listeria monocytogenes on Tomatoes (Solanum lycopersicum) as Affected by Relative Humidity, Temperature, and Storage Time	25
A Systematic Review and Meta-Analysis of Chemical Sanitizer Efficacy Against Biofilms of Listeria monocytogenes, Salmonella enterica, and STEC on Food Processing Surfaces	24
Food Safety and Employee Health Implications of COVID-19: A Review	23
Evaluating the Efficacy of Ɛ-poly-lysine, Hydrogen Peroxide, and Lauric Arginate to Inhibit Listeria monocytogenes Biofilm Formation and Inactivate Mature Biofilms	23
Use of Online Consumer Complaint Forms to Enhance Complaint-Based Surveillance for Foodborne Illness Outbreaks in Minnesota	22
Efficacy and Quality Attributes of Antimicrobial Agent Application via a Commercial Electrostatic Spray Cabinet To Inactivate Salmonella on Chicken Thigh Meat	22
Buffered Peptone Water Formulation Does Not Influence Growth of pESI-positive Salmonella enterica Serovar Infantis	22
Microbiological Quality of Oysters and Mussels Along Its Market Supply Chain	22
A Comprehensive Analysis of ATP Tests: Practical Use and Recent Progress in the Total Adenylate Test for the Effective Monitoring of Hygiene	21
Phenotypic Characteristics That May Contribute to Persistence of Salmonella Strains in the Pistachio Supply Chain	21
Outbreaks Linked to Melons, United States, 2012–2021	20
Classification and Prediction of Food Safety Policy Tools in China Based on Machine Learning	20
Human Pathogenic Microorganisms in Fresh Produce Production: Lessons Learned When Plant Science Meets Food Safety	19
Characterizing the Genetic Diversity of Salmonella Isolated from U.S. Raw Inshell Pistachios Using Whole Genome Sequencing	18
Response to Questions Posed by the Food Safety and Inspection Service: Enhancing Salmonella Control in Poultry Products	18
Development of a Ladder-Shape Melting Temperature Isothermal Amplification Assay for Detection of Duck Adulteration in Beef	18
Effect of UVC Light-Emitting Diodes on Pathogenic Bacteria and Quality Attributes of Chicken Breast	17
Review and Analysis of Tuna Recalls in the United States, 2002 through 2020	17
CO2 Laser-labeling on Fresh Produce: Evaluating Postharvest Quality, Microbial Safety, and Economic Analysis	17
Exudate From Retail Chicken Liver Packaging Allows for Survival of Naturally Occurring Campylobacter, Coliforms, and Aerobic Microorganisms Under Drying Conditions	17
Recent Advances in Metabolomic Research Within Food Mycology	17
Updated Mini-Review on Polychlorinated Diphenyl Ethers (PCDEs) in Food: Levels and Dietary Intake	17
Thermal and Chemical Inactivation of Bacillus Phage BM-P1	17
Possible Sources of Listeria monocytogenes Contamination of Fresh-cut Apples and Antimicrobial Interventions During Antibrowning Treatments: A Review	17
Contaminated Water and an Indication of Risk: Examining Microbial Contamination in the Water Used by Consumers and Commercial Growers in Fresh Produce Systems in Nepal	17
Assessing the Risk of Antimicrobial Resistant Enterococcal Infections in Humans Due to Bacitracin Usage in Poultry	17
Deterministic Approach and Monte Carlo Simulation to Predict Listeria monocytogenes Time to Grow on Refrigerated Ham: A Study Supporting Risk-based Decisions for Consumers’ Health	17
Diversity and Antibiotic Resistance Profiles of Listeria monocytogenes Serogroups in Different Food Products from the Transylvania Region of Central Romania	16
Genetic Profiles and Invasion Ability of Listeria monocytogenes Isolated from Bovine Carcasses in Southern Brazil	16
Vapor-Phase Hydroxyl or Chlorine Radical Treatment for Inactivating Listeria monocytogenes on Mushrooms (Agaricus bisporus) without Negatively Affecting Quality or Shelf Life	16
Prevalence of Salmonella enterica Serotypes Isolated From Broiler Liver and Their Antibiotic Resistance Profiles	15
Detection of Zoonotic Bacteria and Paragonimus kellicotti in Red Swamp Crayfish (Procambarus clarkii) and the Assessment of Traditional Crayfish Boils	15
Survey of New Zealand Poultry Consumers' Handling of Raw Poultry and Food Safety Awareness To Provide Insight into Risk Factors for Campylobacteriosis	15
Acrylamide content of industrial and traditional popcorn collected from Tehran’s market, Iran: A risk assessment study	15
Residue Behavior of Clopyralid Herbicide in Soil and Sugar Beet Crop under Subtropical Field Conditions	15
Temperature, Time, and Type, Oh My! Key Environmental Factors Impacting the Recovery of Salmonella Typhimurium, Listeria monocytogenes, and Tulane Virus from Surfaces	14
Long-Term Survival of Listeria monocytogenes in Nut, Seed, and Legume Butters	14
Development and Single Laboratory Evaluation of a Refined and specific Real-time PCR Detection Method, Using Mitochondrial Primers (Mit1C), for the Detection of Cyclospora cayetanensis in Produce	14
Characterization of Bacteria and Antibiotic Resistance in Commercially Produced Cheeses Sold in China	14
Commercial Bacteriophage Cocktail Treatment Reduces Salmonella Infantis Levels in Pre-Harvest Agricultural Water	14
Prevalence and Characterization of Campylobacter Species Isolated from U.S. Swine: 2021 NAHMS Enteric Study	14
Hurdle Approach to Simulate Corn Wet Milling Inactivation of Undesirable Microorganisms: A Pilot Scale Microbial Challenge Study Using Salmonella Surrogate Enterococcus faecium	14
Hand hygiene product use by food employees in casual dining and quick-service restaurants	14
Aflatoxin Contamination and Aflatoxin-producing Strain Screening in Dried Red Chili Peppers From Different Origins	14
Carbapenem resistance in the food supply chain	14
Multistate Outbreak Investigation of Salmonella Infections Linked to Kratom: A Focus on Traceback, Laboratory, and Regulatory Activities	14
Effect of potassium tellurite concentration in a chromogenic agar medium on isolation of tellurite-resistant “Top Seven” Shiga toxin-producing Escherichia coli from ground beef	14
Efficacy of a Mixed Peroxyorganic Acid Antimicrobial Wash Solution against Salmonella, Escherichia coli O157:H7, or Listeria monocytogenes on Cherry Tomatoes	14

Human Norovirus–Induced Gene Expression Biomarkers in Zebrafish	14
Multiple-Locus Variable-Number Tandem Repeat Analysis Genotypes of Listeria monocytogenes Isolated from Farms, Abattoirs, and Retail in Gauteng Province, South Africa	13
Knowledge, Health, and Social Drivers of Frozen Vegetable Consumption Practices Relevant to Listeriosis in Women of Childbearing Age	13
Longitudinal Study of Environmental Factors Influencing Microbial Contamination in Alabama Ponds: Implications for Qualitative Risk Assessment	13
siRNAs to Knockdown Antiviral Chemokine-related Genes in FRhK-4 Cells	13
Overcoming Microbial Inhibition of S. Sonnei Through the Exploitation of Genomically Predicted Antibiotic Resistance Profiles for the Development of Food Enrichment Media	13
Serotype Distribution, Antimicrobial Resistance, Virulence Genes, and Genetic Diversity of Salmonella spp. Isolated from small-scale Leafy Green Vegetable Supply Chains in South Africa	13
An Analysis of Food Recalls in the United States, 2002–2023	13
Multilab Validation Report for the Verification and Subtyping of Listeria monocytogenes Using qPCR	13
Developing an Agent-Based Model that Predicts Listeria spp. Transmission to Assess Listeria Control Strategies in Retail Stores	13
Motivations and Barriers to Implementing Produce Food Safety Practices	13
Effect of Disulfide Bonds on the Thermal Stability of Pediocin: In-silico Screening Using Molecular Dynamics Simulation	12
Predicting the Growth of Listeria monocytogenes in Cooked, Sliced Deli Turkey Breast as a Function of Clean-Label Antimicrobials, pH, Moisture, and Salt	12
An International Outbreak Investigation of Salmonella Enteritidis Infections in the United States and Canada Linked to Peaches – 2020	12
Hygienic Evaluation of Wooden Cutting Boards: Microbiological Parameters	12
Phage Biocontrol Effectively Reduces Contamination of Wheat with Shiga Toxin-producing Escherichia coli O121 and O26 Without Adverse Effects on Flour Quality	12
Examining the Effect of Organic Acids on Inactivation of Hepatitis E Virus	12
Isolation of Staphylococcus aureus, Uropathogenic Escherichia coli, and Nontuberculous Mycobacteria Strains from Pasteurized Cheeses and Unpasteurized Cream Sold at Traditional Open Markets in Mexico	12
Survival of Generic Escherichia coli on In-Field Mature and Immature Gala and Golden Delicious Apples With or Without Overhead Evaporative Cooling Treatment	12
Apple Juice Preservation Using Combined Nonthermal Processing and Antimicrobial Packaging	12
Intermediate Thermoresistance in Black Yeast Asexual Cells Variably Increases with Culture Age, Promoting Survival and Spoilage in Thermally Processed Shelf-Stable Foods	12
Decoding Consumer-Perceived Risks in China’s C-end Online Purchasing Pre-made Dishes: A Quality Safety Risk Identification Model Based on Grounded Theory	12
Assessment and Association of the World Health Organization’s Five Keys to Food Safety Among Selected Food Truck Operators Demographic in Jeddah City	12
The Preservation Effect of Chitosan-hawthorn Leaf Extract Coating on Strawberries	12
Effective Decontamination Methods for Shiga Toxin-producing Escherichia coli on Beef Surfaces for Application in Beef Carcass Hygiene	11
Growth and Survival of Escherichia albertii in Food and Environmental Water at Various Temperatures	11
Anticounterfeiting and Fraud Mitigation Solutions for High-value Food Products	11
Cross-contamination Risks in Dry Produce Packinghouses: Efficacy of Alcohol-based Sanitizers to Reduce Salmonella and Potential Surrogates on Relevant Surface Materials	11
Salmonella transfer potential between tomatoes and cartons used for distribution	11
Treatment of Alfalfa Seeds With Food-grade Organic Acid Mixtures Reduces Loads of Pathogenic Escherichia coli O157:H7 and Salmonella Typhimurium on Sprouts Without Reducing Germination Percentage or S	11
Inactivation of Foodborne Pathogen Biofilm Cells Using a Combination Treatment with Gaseous Chlorine Dioxide and Aerosolized Sanitizers	11
Comparison of Peracetic Acid and Chlorine Effectiveness during Fresh-Cut Vegetable Processing at Industrial Scale	11
Unexplained Illnesses Associated With a Subscription Meal Service, 2022	11
Impact of COVID-19 Nonpharmaceutical Interventions on the Extent of Norovirus Contamination in Oyster Production Areas in Ireland during Winter 2020 to 2021	11
Corrigendum to “The Combined Use of High Pressure Processing and Lactic Acid Containing Fermentate on Inactivation of Salmonella, Shiga Toxin-producing E. coli, and Listeria monocytogenes in Raw Pet F	11
Bacterial Spore Inactivation Technology in Solid Foods: A Review	11
Presence of Antibiotic-Resistant Staphylococcus aureus in Fish and Seafood Originating from Points of Sale in the Tri-City Area (Poland)	11
Establishing the Performance of Next-Generation Amplicon Sequencing for Detection of Giardia duodenalis in Ready-to-Eat Packaged Leafy Greens	11
Development of a Sampling and Real-time PCR Method for the Quantitative Detection of Campylobacter spp. in Retail Chicken Meat Without DNA Extraction	11
Evaluation of Cold Plasma–Activated water “…Enriched Metal…” Cations as an Antifungal Agent for Controlling of Penicillium italicum and Penicillium digitatum Molds	11
A Review of Pet Food Recalls from 2003 Through 2022	11
Evaluation of the Handling Practices and Risk Perceptions of Dried Wood Ear Mushrooms in Asian Restaurants in the United States	11
An Overview of Farm Investigation Findings Associated with Outbreaks of Shiga Toxin-Producing Escherichia coli Infections Linked to Leafy Greens: 2009–2021	11
Efficacy of Antimicrobial Spray Treatments in Reducing Salmonella enterica Populations on Chilled Pork	11
Levels and Distribution of Salmonella in Naturally Contaminated Cashews	10
Nanoparticle Food Applications and Their Toxicity: Current Trends and Needs in Risk Assessment Strategies	10
Determination of Verification Parameters for Using the Manual Sampling Device for Fresh Raw Beef Trim	10
Effects of Farm Location on Vibrio parahaemolyticus and Vibrio vulnificus Levels in Oysters after Desiccation and Resubmersion in the Northern Gulf of Mexico	10
Unlocking the Hidden Threat: Impacts of Surface Defects on the Efficacy of Sanitizers Against Listeria monocytogenes Biofilms on Food-contact Surfaces in Tree Fruit Packing Facilities	10
Assessment of the Microbiological Quality and Safety of Unpasteurized Milk Cheese for Sale in England between 2019 and 2020	10
Salmonella Prevalence and Quantification in Market Hog Lymph Nodes and Tonsils in Several Regions and Seasons of the United States	10
School Nutrition Professionals' Experiences with Food Safety and Special Diets in School Meals during the Initial COVID-19 Pandemic	10
Sample Size Determination for Food Sampling	10
Formation of Multispecies Biofilms and Their Resistance to Disinfectants in Food Processing Environments: A Review	10
Efficacy of Peracetic Acid and Chlorine on the Reduction of Shiga Toxin-producing Escherichia coli and a Nonpathogenic E. coli Strain in Preharvest Agricultural Water	10
Survival of Inoculated Campylobacter jejuni and Escherichia coli O157:H7 on Kale During Refrigerated Storage	10
Matrix effect on the Effectiveness of High Hydrostatic Pressure Treatment on Antibiotic Residues	10
Dietary Risk Assessment and Classification Model Based on Trace Elemental Analysis in Commercially Available Dried Seaweed Products	10
Thermal Inactivation of Salmonella enterica and Nonpathogenic Bacterial Surrogates in Wheat Flour by Baking in a Household Oven	9
Foodborne Outbreak Rates Associated with Restaurant Inspection Grading and Posting at the Point of Service: Evaluation Using National Foodborne Outbreak Surveillance Data	9
Probiotics and Prebiotics in Foodborne Illness: Mechanisms, Applications, and Future Directions	9
Assessment of the Probiotic Properties of Pediococcus acidilactici, Pediococcus pentosaceus, and Lactiplantibacillus plantarum Strains Isolated From Fermented Maize Grains	9
Dried and Tested: Inoculation Method Impacts Low-Moisture Food Persistent Bacterial Populations	9
Development and Validation of a Predictive Model for Growth of Salmonella Infantis in Ground Turkey	9
Prevalence and Antimicrobial Resistance of Nontyphoidal Salmonella in Retail Meat in Puerto Rico: A Two-Year Study (2022–2023)	9
Peanut Skins as a Natural Antimicrobial Feed Additive To Reduce the Transmission of Salmonella in Poultry Meat Produced for Human Consumption	9
Assessment of Microbial Source Tracking Marker and Fecal Indicator Bacteria on Food-Contact Surfaces in School Cafeterias	9
Rapid, Sensitive, Specific, and Visual Detection of Salmonella in Retail Meat with Loop-Mediated Isothermal Amplification, Targeting the invA Gene	9
Endemic Dietary Herb Extracts Reduce Acrylamide and Enhance Sensory Characteristics of Potato Chips	9
Detection of Escherichia coli Using Bacteriophage T7 and Analysis of Excitation‑Emission Matrix Fluorescence Spectroscopy	9
Trend of Pathogenic Vibrio parahaemolyticus Occurrences in Bivalve Molluscs Harvested in Sardinian Coastal Environments Between 2011 and 2018	9
Dissipation of Chlorpyrifos in Bottled Tea Beverages and the Effects of (−)-Epigallocatechin-3-Gallate	9
Distribution of Radioactive Cesium during Wild Boar Meat Processing	9
Microbial Food Safety Aspects Along the Supply Chain of African Indigenous Vegetables. A Case Study of Leaf Amaranth (Amaranthus spp.) in Kenya	9
Growth Potential of Listeria monocytogenes in Vegan Salami	9
Efficacy of Residual Ozone on Surrogate Microorganisms for Waterborne Pathogens in Bottled Water	9
Effects of Higher Minimum Quality Standards on Food Safety: Evidence From Criminal Cases Found in China's Court Documents	9
Flies as Vectors of Foodborne Pathogens Through Food Animal Production: Factors Affecting Pathogen and Antimicrobial Resistance Transmission	9
Occurrence and Distribution of Antibiotic-Resistant Staphylococcus aureus in a Brazilian Pork Production Chain	9
Microbiome Population Dynamics of Cold-Smoked Sockeye Salmon during Refrigerated Storage and after Culture Enrichment	9

Efficacy of a Novel Two-sided Drop-through Photonic Decontamination System on Salmonella and Campylobacter Reduction on Broiler Parts	9
Behavior of Silver Nanoparticles in Chlorinated Lettuce Wash Water	8
Comparing Two Seawater Temperatures For Human Norovirus Depuration From Oysters	8
Survival of Generic Escherichia coli on Plastic Mulch in Open-Field, Greenhouse, and Growth Chamber Environments	8
Depletion of Free Chlorine and Generation of Trichloromethane in the Presence of pH Control Agents in Chlorinated Water at pH 6.5	8
Analysis of Microbiological and Chemical Hazards in Edible Insects Available to Canadian Consumers	8
Assessing Hot Water Reconstitution Instructions and Labeling of Powdered Infant Formula to Ensure Cronobacter spp. Reduction	8
Survival of Foodborne Pathogens in Low and Nonalcoholic Craft Beer	8
Developing a Decision-making Tool for Agricultural Surface Water Decontamination Using Ultraviolet-C Light	8
Corrigendum to “Recommendations for the Development of Artificial Intelligence Applications for the Retail Level” [J. Food Protect. 88(1) (2025) 100398]	8
Consumption of Bivalve Shellfish in French Coastal Populations: Data for Acute and Chronic Exposure Assessment	8
Isolation and Characterization of a Virulent Bacteriophage for Controlling Salmonella Enteritidis Growth in Ready-to-Eat Mixed-Ingredient Salads	8
Dynamics of Extended-spectrum Beta-lactamase–producing, Third-generation Cephalosporin-resistant and Tetracycline-resistant Escherichia coli in Feedlot Cattle With or Without Tylosin Administration	8
Machine Learning Prediction of Leuconostoc spp. Growth Inducing Spoilage in Cooked Deli Foods Considering the Effect of Glycine and Sodium Acetate	8
Effect of Lactose and Milk Protein on Thermal Resistance of Enterococcus faecium NRRL B-2354 and Salmonella in Dairy Powders	8
Quantitative Determination of Campylobacter on Broilers along 22 United Kingdom Processing Lines To Identify Potential Process Control Points and Cross-Contamination from Colonized to Uncolonized Floc	8
Microbiological quality and bacterial diversity of Protaetia brevitarsis (white-spotted flower chafer) larvae reared on oak sawdust and spent mushroom substrate	8
Poultry Food Assess Risk Model for Salmonella and Chicken Gizzards: II. Illness Dose Step	8
Antibiotic Resistance Profiling of Hemolytic Shewanella Species in Oysters and Seawater from the Mid-Atlantic Region	8
Development of a Modeling Tool To Assess and Reduce Regulatory and Recall Risks for Cold-Smoked Salmon Due to Listeria monocytogenes Contamination	8
Quantification of Soy-Derived Ingredients in Model Bread and Frankfurter Matrices with an Optimized Liquid Chromatography–Tandem Mass Spectrometry External Standard Calibration Workflow	8
Food Traceability Systems, Consumers' Risk Perception, and Purchase Intention: Evidence from the “4-label-1-Q” Approach in Taiwan	8
Official Control in Slaughter and Game Handling: Expectations and Prerequisites for Implementation of Remote Meat Inspection in Sweden	8
Radiofrequency Inactivation of Salmonella in Black Pepper and Dried Basil Leaves Using In-package Steaming	8
Estimation of Dietary Acrylamide Exposure of Ethiopian Population Through Coffee Consumption	8
Survival and Expression of rpoS and grxB of Cronobacter sakazakii in Powdered Infant Formula Under Simulated Gastric Conditions of Newborns	8
Development, Validation, and Testing of a Self-Assessment Tool to Measure Food Safety Beliefs, Attitudes, and Behaviors in Health Care Food Service Operations	8
Direct outpatient cost per case of acute gastroenteritis in Trinidad and Tobago, 2021	8
A Systematic Literature Review of Produce Safety Training Research: Do We Know What Works?	8
Development of a Synthetic Medium to Investigate the Role of Buffer Capacity and Metabolites on the Fermentation Chemistry of Cucumber Juice	8
Campylobacter jejuni Outbreak Linked to Raw Oysters in Rhode Island, 2021	8
An Overview of Multistate Outbreak Investigations of Salmonella Infections Linked to Fish and Fishery Products, United States – 2012–2021	8
Comparison of Alternative Wetting Agents for Drag and Bootie Swabs for Agricultural Soil Sampling	8
Comparison of Two Culture-Based Detection Systems for the Isolation of Arcobacter butzleri, Arcobacter cryaerophilus, and Arcobacter skirrowii in Raw Ground Poultry	8
Impact of the COVID-19 Pandemic on Food Safety Inspection Outcomes in Toronto, Canada: A Bayesian Interrupted Time Series Analysis	8
Food Fraud Conceptualization: An Exploratory Study with Portuguese Consumers	8
The Use of Antimicrobial Washes to Inactivate Shiga Toxin-Producing Escherichia coli from In-Shell Pecans and Wash Water Contaminated by Different Inoculation Routes	8
Corrigendum to “A Comparative Study on Antimicrobial Resistance in Escherichia coli Isolated from Channel Catfish and Related Freshwater Fish Species” [J. Food Protect. 87(1) (2023) 100192]	7
Modeling the Fate of Listeria monocytogenes and Salmonella enterica on Fresh Whole and Chopped Wood Ear and Enoki Mushrooms	7
The Factors Influencing the Concentration of Histamine in Jarred Baby Foods Containing Fish, Considering Evaluation of Daily Histamine Intake	7
Impact of Chlorinated Water on Pathogen Inactivation during Wheat Tempering and Resulting Flour Quality	7
Effectiveness of UVC-Assisted Fenton Reaction Wash-Based System to Inactivate Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes on Cherry Tomatoes	7
Bootstrapping for Estimating the Conservative Kill Ratio of the Surrogate to the Pathogen for Use in Thermal Process Validation at the Industrial Scale	7
Inactivation of Desiccation-Resistant Salmonella on Apple Slices Following Treatment with ε-Polylysine, Sodium Bisulfate, or Peracetic Acid and Subsequent Dehydration	7
Southern Region Produce Safety Alliance Grower Training: Using Pre- and Post-Training Knowledge Assessments to Understand Training Effectiveness	7
Prevalence and Antimicrobial Characteristics of Escherichia coli in Selected Vegetables and Herbs in Bangkok, Thailand	7
Xanthotoxin: An Aphicidal Coumarin From Ficus petiolaris against Melanaphis sacchari Zehntner (Hemiptera: Aphididae)	7
Prevalence of Listeria Species and Listeria monocytogenes on Raw Produce Arriving at Frozen Food Manufacturing Facilities	7
Application of Nontarget Analysis and High-Resolution Mass Spectrometry for the Identification of Thermal Transformation Products of Oxytetracycline in Pacific White Shrimp	7
Assessment of Radium Equivalent Activity and Total Annual Effective Dose in Cassava cultivated around Ewekoro Cement Factory	7
Presence of Biogenic Amines in Food and Their Public Health Implications: A Review	7
Application of Encapsulated and Dry-plated Food Acidulants to Control Salmonella enterica in Raw Meat-based Diets for Dogs	7
Potential Virulence and Survival of Acid-Resistant Bacillus cereus KS100Bc Isolated from Foodservice Establishments in Korea	7
Safest Roasting Times of Coffee To Reduce Carcinogenicity	7
Temporality and Genetic Relatedness of Salmonella in a Pork Processing Facility	7
Evaluation of White Rot Fungus to Control Growth of Escherichia coli in Cattle Manure	7
Pear Wood Pyrolysis Influences Quality and Levels of Polycyclic Aromatic Hydrocarbons in Liquid Smoke	7
Short Variable Regions flaA Gene (SVR-flaA) Diversity and Virulence Profile of Multidrug−Resistant Campylobacter from Poultry and Poultry Meat in India	7
Poultry Food Assess Risk Model for Salmonella and Chicken Gizzards: I. Initial Contamination	7
Fate and Growth Kinetics of Salmonella and Listeria monocytogenes on Mangoes During Storage	7
Persistence of Silver Nanoparticles Sorbed on Fresh-Cut Lettuce during Flume Washing and Centrifugal Drying	7
The Attenuation of Microbial Reduction in Blueberry Fruit Following UV-LED Treatment	7
Presence of Indicator Bacteria and Occurrence of Potentially Pathogenic Nontuberculous Mycobacteria Species in Packaged Ice Cubes in Central Mexico	7
Lettuce Genotype-Dependent Effects of Temperature on Escherichia coli O157:H7 Persistence and Plant Head Growth	7
Foodborne Illnesses from Leafy Greens in the United States: Attribution, Burden, and Cost	7
Genotypic and Phenotypic Characterization of Antimicrobial and Heavy Metal Tolerance in Salmonella enterica and Escherichia coli Isolates from Swine Feed Mills	7
Assessment of High-temperature Refined Charcoal to Improve the Safety of Grilled Meat Through the Reduction of Carcinogenic PAHs	7
Secondary Validation of a Liquid Scintillation Counter-method for Residues of Tetracyclines, Beta-lactams, and Sulfonamides in Seafood/Aquaculture Products	7
Heterocyclic Amine Formation and Mitigation in Processed Meat and Meat Products: A Mini-Review	7
Effects of Onion Extract and Onion Peel Extract on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork Patties	7
Characterization of Diarrheagenic Escherichia coli and Salmonella enterica from Produce in the Chobe District of Botswana	7
Survival of Campylobacter jejuni, Salmonella, and Listeria monocytogenes and Temperature Change in Low-Temperature–Longtime-Cooked Chicken Meat	7
The Impact of Training Intervention on Levels of Indicator Bacteria and Prevalence of Selected Pathogens in Raw Milk From Smallholder Women Dairy Farmers in Central Ethiopia	7
Tomato Cultivar Nyagous Fruit Surface Metabolite Changes during Ripening Affect Salmonella Newport	7
Enhancing Ultra-High Temperature Milk Quality: A Novel Approach to Microbial Contamination Detection Using the BD BACTEC™ FX System	7
Synergistic Antimicrobial Effect of a Lippia citriodora Natural Extract with Vanillin against Verotoxigenic Escherichia coli in Refrigerated Piel de Sapo Melon Juice	6
Micro- and Nanoplastic-Mediated Pathophysiological Changes in Rodents, Rabbits, and Chickens: A Review	6
Prevalence of Shiga Toxin–Producing Escherichia coli and Salmonella in Native Pecan Orchards as Influenced by Waiting Periods between Grazing and Harvest	6
Recovered Bacteria Associated with Gas Accumulation in Vacuum-Packaged Fresh Kosher Ground Beef Stored at Refrigeration Temperature	6
Study of Virulence Genes, Antimicrobial Resistance, and Genetic Relatedness of Foodborne Salmonella Isolates from Tunisia	6
Identification of Adulteration of Flaxseed Oil From QINGHAI Area Using GC–MS Profiling of Phytosterol Composition and Chemometrics	6
Prevalence and Antimicrobial Resistance of Nontyphoidal Salmonella enterica from Head Meat and Trim for Ground Product at Pork Processing Facilities	6
Effects of Chitosan-Grafted-Phenolic Acid Coating on Quality and Microbiota Composition of Vacuum-Packaged Sea Bass (Lateolabrax japonicus) Fillets during Chilled Storage	6
Using Logistics Companies to Regulate Online Food Safety: Feasibility and Impacts Based on Social Cogovernance in China	6
Photo-Induced Antifungal Activity of Chitosan Composite Film Solution with Nano–Titanium Dioxide and Nano-Silver	6
Microbial and Sensory Characteristics of Traditional Watery Kimchi (Dongchimi) Fortified with Probiotics	6
Optimized Molecular Detection of Cryptosporidium Within the Water-Soil-Plant-Food Nexus: Advancing Surveillance in Agricultural Systems	6
Prevalence, Genotypic Characteristics, and Antibiotic Resistance of Listeria monocytogenes From Retail Foods in Huzhou, China	6
Fostering Food Safety Culture in Restaurants in the United Arab Emirates (UAE): Leadership Impact on Food Handlers’ Commitment and Compliance	6
Microbiological Quality and Heavy Metal Concentrations in Slipper Oyster (Crassostrea iredalei) Cultured in Major Growing Areas in Capiz Province, Western Visayas, Philippines: Compliance with Interna	6
Environmental Monitoring of Nebraska Ready-to-eat Meat Processing Establishments Resulted in the Isolation of Listeria Alongside Pseudomonas Highly Resistant to Quaternary Ammonia Sanitizer	6
Evaluation of Salmonella Biofilm Cell Transfer from Common Food Contact Surfaces to Beef Products	6
Optimizing the Effects of Nisin and NaCl to Thermal Inactivate Listeria monocytogenes in Ground Beef with Chipotle Sauce During Sous-vide Processing	6
Glucose stress lowers staphylococcal enterotoxin C production independently of Agr, SarA, and SigB	6
Analysis of Outbreak Data Reveals Factors Contributing to Salmonellosis Outbreaks Linked to Cantaloupes	6