Food Microbiology

Article	Citations
The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China	109
Antibacterial and antibiofilm mechanism of eugenol against antibiotic resistance Vibrio parahaemolyticus	102
Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures	72
Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation	71
Bacillus cereus spores and toxins – The potential role of biofilms	67
Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)	65
Acinetobacter spp. in food and drinking water – A review	63
Tolerance of Listeria monocytogenes to biocides used in food processing environments	60
Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process	58
Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)	58
Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage	55
The changing microbiome of poultry meat; from farm to fridge	54
Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation	52
A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin	51
Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review	51
Synergistic bactericidal effect of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157:H7 and Staphylococcus aureus and its mechanism of action	50
Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine	49
Selection and application of antifungal VOCs-producing yeasts as biocontrol agents of grey mould in fruits	49
Novel approaches for the identification of microbial communities in kimchi: MALDI-TOF MS analysis and high-throughput sequencing	47
High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham	46
Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage	46
High voltage atmospheric cold plasma treatment inactivates Aspergillus flavus spores and deoxynivalenol toxin	43
Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation	43
Antibiotic resistance and virulence factors in lactobacilli: something to carefully consider	42
Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms	42

Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu	42
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring	42
Litsea cubeba fruit essential oil and its major constituent citral as volatile agents in an antimicrobial packaging material.	41
Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat	40
Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee	40
Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation	39
Characterization of the microbial community composition in Italian Cinta Senese sausages dry-fermented with natural extracts as alternatives to sodium nitrite	39
A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation	38
Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks	38
Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid	38
Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile	37
Interactions between fish isolates Pseudomonas fluorescens and Staphylococcus aureus in dual-species biofilms and sensitivity to carvacrol	36
Lactobacillus fermentum: Could EPS production ability be responsible for functional properties?	36
Synergistic antimicrobial activity of oregano and thyme thymol essential oils against Leuconostoc citreum in a laboratory medium and tomato juice	36
Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial species	36
Biocidal effects of volatile organic compounds produced by the myxobacterium Corrallococcus sp. EGB against fungal phytopathogens	35
Novel real-time PCR assay for Lactobacillus casei group species using comparative genomics	35
Synergistic bactericidal effect of hot water with citric acid against Escherichia coli O157:H7 biofilm formed on stainless steel	35
Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae	34
Microbial community diversity associated with Tibetan kefir grains and its detoxification of Ochratoxin A during fermentation	34
Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation	34
Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing	33
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production	33
Prevalence of Listeria species and L. monocytogenes in ready-to-eat foods in the West Pomeranian region of Poland: Correlations between the contamination level, serogroups, ingredients, and producers	32
Inactivation kinetics and cell envelope damages of foodborne pathogens Listeria monocytogenes and Salmonella Enteritidis treated with cold plasma	32
Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine	32
Ensuring safety and improving keeping quality of meatballs by addition of sesame oil and sesamol as natural antimicrobial and antioxidant agents	32
Action mode of cranberry anthocyanin on physiological and morphological properties of Staphylococcus aureus and its application in cooked meat	32
Antibiotic resistance in wild and commercial non-enterococcal Lactic Acid Bacteria and Bifidobacteria strains of dairy origin: An update	31
Development of a broad-spectrum Salmonella phage cocktail containing Viunalike and Jerseylike viruses isolated from Thailand	31
Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation	31
Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese	31
Bactericidal and synergistic effects of X-ray irradiation and gallic acid against foodborne pathogens on lettuce	30
Efficacy of novel phages for control of multi-drug resistant Escherichia coli O177 on artificially contaminated beef and their potential to disrupt biofilm formation	30
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation	30
Treatment with disinfectants may induce an increase in viable but non culturable populations of Listeria monocytogenes in biofilms formed in smoked salmon processing environments	30
Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon	30
Application of plasma activated water for decontamination of alfalfa and mung bean seeds	30
Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations	29
FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring on table olives fermentation	29
Combination treatment of peroxyacetic acid or lactic acid with UV-C to control Salmonella Enteritidis biofilms on food contact surface and chicken skin	28
Commercial wash of leafy vegetables do not significantly decrease bacterial load but leads to shifts in bacterial species composition	28
Regulatory function of sigma factors RpoS/RpoN in adaptation and spoilage potential of Shewanella baltica	28
Effect of slightly acidic electrolyzed water on natural Enterobacteriaceae reduction and seed germination in the production of alfalfa sprouts	28
Characterization of antimicrobial-resistant Staphylococcus aureus from retail foods in Beijing, China	28
Impact of DNA extraction and sampling methods on bacterial communities monitored by 16S rDNA metabarcoding in cold-smoked salmon and processing plant surfaces	28
Epidemiological trends of foodborne Campylobacter outbreaks in the United States of America, 1998–2016	27
Investigating the effects of Aureobasidium pullulans on grape juice composition and fermentation	27
Comparative genomics of Clostridium species associated with vacuum-packed meat spoilage	27
Deciphering the d-/l-lactate-producing microbiota and manipulating their accumulation during solid-state fermentation of cereal vinegar	26

Induced resistance in nectarine fruit by Bacillus licheniformis W10 for the control of brown rot caused by Monilinia fructicola	26
The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China	26
Antimicrobial activity of copper surfaces against biofilm formation by Salmonella Enteritidis and its potential application in the poultry industry	26
Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider	26
A novel staphylococcal enterotoxin SE02 involved in a staphylococcal food poisoning outbreak that occurred in Tokyo in 2004	26
Examining the persistence of human Coronavirus 229E on fresh produce	26
Characterization of bacteriophage VVP001 and its application for the inhibition of Vibrio vulnificus causing seafood-borne diseases	26
Novel insights into the enterotoxigenic potential and genomic background of Staphylococcus aureus isolated from raw milk	25
New insights into thermo-acidophilic properties of Alicyclobacillus acidoterrestris after acid adaptation	25
Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula	25
Metschnikowia pulcherrima represses aerobic respiration in Saccharomyces cerevisiae suggesting a direct response to co-cultivation	25
Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa	25
TMT-based proteomic analysis of the fish-borne spoiler Pseudomonas psychrophila subjected to chitosan oligosaccharides in fish juice system	25
Detection of enterohaemorrhagic Escherichia coli in food by droplet digital PCR to detect simultaneous virulence factors in a single genome	25
Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage	25
Heat sensitization of hepatitis A virus and Tulane virus using grape seed extract, gingerol and curcumin	24
Evaluation of bacterial communities of Grana Padano cheese by DNA metabarcoding and DNA fingerprinting analysis	24
Whole-genome sequencing analysis and CRISPR genotyping of rare antibiotic-resistant Salmonella enterica serovars isolated from food and related sources	24
Endolysin LysSTG2: Characterization and application to control Salmonella Typhimurium biofilm alone and in combination with slightly acidic hypochlorous water	23
Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci	23
Microbial profiles of Greek PDO cheeses assessed with amplicon metabarcoding	23
Mechanisms adopted by Salmonella to colonize plant hosts	23
On the mechanism behind enhanced antibacterial activity of alkyl gallate esters against foodborne pathogens and its application in Chinese icefish preservation	23
Quantitative risk assessment of Listeria monocytogenes in ready-to-eat (RTE) cooked meat products sliced at retail stores in Greece	23
Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince	23
Application of qPCR for multicopper oxidase gene (MCO) in biogenic amines degradation by Lactobacillus casei	22
Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese	22
High prevalence of Clostridium botulinum in vegetarian sausages	22
Effects of initial oxygenation on chemical and aromatic composition of wine in mixed starters of Hanseniaspora vineae and Saccharomyces cerevisiae	22
Influence of salt concentration and iodized table salt on the microbiota of fermented cucumbers	22
Combined application of antagonistic Wickerhamomyces anomalus BS91 strain and Cynara cardunculus L. leaf extracts for the control of postharvest decay of citrus fruit	22
Assessment of the spoilage microbiota in minced free-range chicken meat during storage at 4 C in retail modified atmosphere packages	22
Levels of T-2 toxin and its metabolites, and the occurrence of Fusarium fungi in spring barley in the Czech Republic	22
Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packaging	22
Combined effects of fermentation temperature and Saccharomyces cerevisiae strains on free amino acids, flavor substances, and undesirable secondary metabolites in huangjiu fermentation	21
Attribution of Listeria monocytogenes human infections to food and animal sources in Northern Italy	21
Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide	21
Differential susceptibility of mycotoxin-producing fungi to distinct antifungal proteins (AFPs)	21
Mycofumigation of postharvest blueberries with volatile compounds from Trichoderma atroviride IC-11 is a promising tool to control rots caused by Botrytis cinerea	21
The role of PhoP/PhoQ two component system in regulating stress adaptation in Cronobacter sakazakii	21
Microbial safety of oily, low water activity food products: A review	21
Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles	21
Thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves	20
Effect of copy number of the spoVA2mob operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp.	20
Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp.	20
Inactivation mechanism of slightly acidic electrolyzed water on Bacillus cereus spores	20
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations	20
Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation	20
Inhibitory effects of lactobionic acid on Vibrio parahaemolyticus planktonic cells and biofilms	20
Evaluation of real-time nanopore sequencing for Salmonella serotype prediction	20
Regulation of secondary metabolite biosynthesis in Monascus purpureus via cofactor metabolic engineering strategies	20
Metagenomic insights into the bacteria responsible for producing biogenic amines in sufu	20
Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China	20
Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics	20
Comparative genomic analysis of 455 Lactiplantibacillus plantarum isolates: Habitat-specific genomes shaped by frequent recombination	20
Assessment of the risk of botulism from chilled, vacuum/modified atmosphere packed fresh beef, lamb and pork held at 3 °C–8 °C	20
Synergistic inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by gallic acid and thymol and its potential application on fresh-cut tomatoes	20
Whole genome sequencing (WGS) fails to detect antimicrobial resistance (AMR) from heteroresistant subpopulation of Salmonella enterica	19
High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses	19
Composition and activity of antifungal lipopeptides produced by Bacillus spp. in daqu fermentation	19
Bacteriophage biocontrol of Shiga toxigenic Escherichia coli (STEC) O145 biofilms on stainless steel reduces the contamination of beef	19
Prevalence of Listeria spp. in produce handling and processing facilities in the Pacific Northwest	19
A quasimetagenomics method for concerted detection and subtyping of Salmonella enterica and E. coli O157:H7 from romaine lettuce	19
Metabolic network of ammonium in cereal vinegar solid-state fermentation and its response to acid stress	19
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives	19
An isothermal recombinase polymerase amplification and lateral flow strip combined method for rapid on-site detection of Vibrio vulnificus in raw seafood	19
Stress resistance associated with multi-host transmission and enhanced biofilm formation at 42 °C among hyper-aerotolerant generalist Campylobacter jejuni	19
Zoonotic parasitic organisms on vegetables: Impact of production system characteristics on presence, prevalence on vegetables in northwestern Iran and washing methods for removal	19
Fungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation	19
Assessment of microbial risk during Australian industrial practices for Escherichia coli O157:H7 in fresh cut-cos lettuce: A stochastic quantitative approach	19
Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps	19
Comparative transcriptome analysis reveals the key regulatory genes for higher alcohol formation by yeast at different α-amino nitrogen concentrations	19
Viruses in fermented foods: are they good or bad? Two sides of the same coin	19
Carvacrol encapsulation into nanoparticles produced from chia and flaxseed mucilage: Characterization, stability and antimicrobial activity against Salmonella and Listeria monocytogenes	19
Staphylococcus argenteus isolated from retail foods in China: Incidence, antibiotic resistance, biofilm formation and toxin gene profile	19
Lactiplantibacillus plantarum 299v as starter culture suppresses Enterobacteriaceae more efficiently than spontaneous fermentation of carrots	18
Production of aflatoxin B1 and B2 by Aspergillus flavus in inoculated wheat using typical craft beer malting conditions	18
Genomic features, aroma profiles, and probiotic potential of the Debaryomyces hansenii species complex strains isolated from Korean soybean fermented food	18
Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques	18
Phenotype and genomic background of Arcobacter butzleri strains and taxogenomic assessment of the species	18

Quantitative detection of trace VBNC Cronobacter sakazakii by immunomagnetic separation in combination with PMAxx-ddPCR in dairy products	18
Gaseous antimicrobial treatments to control foodborne pathogens on almond kernels and whole black peppercorns	18
The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk	18
How we can improve the antimicrobial performances of lactic acid bacteria? A new strategy to control Listeria monocytogenes in Gorgonzola cheese	18
Synergistic bactericidal effect and mechanism of X-ray irradiation and citric acid combination against food-borne pathogens on spinach leaves	18
Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines	18
Influence of arginine on the biocontrol efficiency of Metschnikowia citriensis against Geotrichum citri-aurantii causing sour rot of postharvest citrus fruit	18
The use of a CDC biofilm reactor to grow multi-strain Listeria monocytogenes biofilm	18
Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii	18
Campylobacter spp. prevalence and mitigation strategies in the broiler production chain	18
Acetate kinase and peptidases are associated with the proteolytic activity of Lactobacillus helveticus isolated from fermented food	17
Inhibitory effect of allyl and benzyl isothiocyanates on ochratoxin a producing fungi in grape and maize	17
Listeria monocytogenes in poultry: Detection and strain characterization along an integrated production chain in Italy	17
Effect of freeze-dried kombucha culture on microbial composition and assessment of metabolic dynamics during fermentation	17
Application of enterocin-whey films to reduce Listeria monocytogenes contamination on ripened cheese	17
Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets	17
The prevalence of Clostridioides difficile on farms, in abattoirs and in retail foods in Ireland	17
The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations	17
l-glycine and l-glutamic acid protect Pediococcus pentosaceus R1 against oxidative damage induced by hydrogen peroxide	17
The effects of CS@Fe3O4 nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets based on high-throughput sequencing	17
Proteomics study unveils ROS balance in acid-adapted Salmonella Enteritidis	16
Effects of osmotic and high pressure stress on expression of virulence factors among Enterococcus spp. isolated from food of animal origin	16
Biovolume and spatial distribution of foodborne Gram-negative and Gram-positive pathogenic bacteria in mono- and dual-species biofilms	16
Rethinking about flor yeast diversity and its dynamic in the “criaderas and soleras” biological aging system	16
Recent paradigm shifts in the perception of the role of Bacillus thuringiensis in foodborne disease	16
Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging	16
Study of the microbial diversity of a panel of Belgian artisanal cheeses associated with challenge studies for Listeria monocytogenes	16
Effect of glucose, pH and lactic acid on Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens within a commercial heat-shrunk vacuum-package film	16
The cytotoxic potential of Bacillus cereus strains of various origins	16
3-Hydroxypropionic acid contributes to the antibacterial activity of glycerol metabolism by the food microbe Limosilactobacillus reuteri	16
Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi	16
Exploring the suitability of Saccharomyces cerevisiae strains for winemaking under aerobic conditions	16
Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs	15
Computational modelling of survival of Aspergillus flavus in peanut kernels during hot air-assisted radio frequency pasteurization	15
Nisin: From a structural and meat preservation perspective	15
Exploring the potential of foodborne transmission of respiratory viruses	15
Impact of onboard chitosan treatment of whole cod (Gadus morhua) on the shelf life and spoilage bacteria of loins stored superchilled under different atmospheres	15
Decreased biofilm formation by planktonic cells of Listeria monocytogenes in the presence of sodium hypochlorite	15
Basal catalase activity and high glutathione levels influence the performance of non-Saccharomyces active dry wine yeasts	15
Peroxyacetic acid and chlorine dioxide unlike chlorine induce viable but non-culturable (VBNC) stage of Listeria monocytogenes and Escherichia coli O157:H7 in wash water	15
Melissa officinalis essential oil as an antimicrobial agent against Listeria monocytogenes in watermelon juice	15
Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss	15
Regulation of trehalose, a typical stress protectant, on central metabolisms, cell growth and division of Saccharomyces cerevisiae CEN.PK113-7D	15
Benzalkonium chloride and heavy metal resistance profiles of Listeria monocytogenes strains isolated from fish, fish products and food-producing factories in Poland	15
Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation	15
Chameleon-like microbes promote microecological differentiation of Daqu	15
Combinatorial analysis of population dynamics, metabolite levels and malolactic fermentation in Saccharomyces cerevisiae/ Lachancea thermotolerans mixed fermentations	15
Prevalence and genetic characteristics of Cronobacter spp. from food and human clinical stool samples in Wenzhou, China 2008–2018	15
The effect of protective cultures on Staphylococcus aureus growth and enterotoxin production	15
The microbial safety of seaweed as a feed component for black soldier fly (Hermetia illucens) larvae	15
Genomic diversity and characterization of Listeria monocytogenes from dry-cured ham processing plants	15
Molecular interaction between methicillin-resistant Staphylococcus aureus (MRSA) and chicken breast reveals enhancement of pathogenesis and toxicity for food-borne outbreak	15
Cross-contamination of Escherichia coli O157:H7 and Listeria monocytogenes in the viable but non-culturable (VBNC) state during washing of leafy greens and the revival during shelf-life	14
A comparative study of the effect of bacteria and yeasts communities on inoculated and spontaneously fermented apple cider	14
Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening	14
Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations	14
Extracellular matrix affects mature biofilm and stress resistance of psychrotrophic spoilage Pseudomonas at cold temperature	14
Characterization of Bacillus cereus sensu lato isolates from milk for consumption; phylogenetic identity, potential for spoilage and disease	14
TiO2-based photocatalyst Generated Reactive Oxygen Species cause cell membrane disruption of Staphylococcus aureus and Escherichia coli O157:H7	14
Modulation of the food microbiome by apple fruit processing	14
Influence of type, concentration, exposure time, temperature, and presence of organic load on the antifungal efficacy of industrial sanitizers against Aspergillus brasiliensis (ATCC 16404)	14
Hunted game birds – Carriers of foodborne pathogens	14
Large-scale genomic analysis reveals the pESI-like megaplasmid presence in Salmonella Agona, Muenchen, Schwarzengrund, and Senftenberg	14
Changes in the microbiological quality and content of biogenic amines in chicken fillets packed using various techniques and stored under different conditions	14
A pH-neutral electrolyzed oxidizing water significantly reduces microbial contamination of fresh spinach leaves	14
A loop-mediated isothermal amplification (LAMP) assay for rapid detection of fumonisin producing Aspergillus species	14
Growth behavior of low populations of Listeria monocytogenes on fresh-cut mango, melon and papaya under different storage temperatures	14