Food Microbiology

Article	Citations
Pre-oxidation of spent lettuce wash water by continuous Advanced Oxidation Process to reduce chlorine demand and cross-contamination of pathogens during post-harvest washing	77
Zoonotic parasitic organisms on vegetables: Impact of production system characteristics on presence, prevalence on vegetables in northwestern Iran and washing methods for removal	66
Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production	64
Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae	61
Campylobacter spp. prevalence and mitigation strategies in the broiler production chain	59
Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage	58
Plant-based antimicrobials inactivate Listeria monocytogenes and Salmonella enterica on melons grown in different regions of the United States	55
One-step dynamic analysis of growth kinetics of Bacillus cereus from spores in simulated fried rice – Model development, validation, and Marko Chain Monte Carlo simulation	55
Determination and quantification of microbial communities and antimicrobial resistance on food through host DNA-depleted metagenomics	53
Bacterial diversity in six species of fresh edible seaweeds submitted to high pressure processing and long-term refrigerated storage	52
Efficacy of combinations of lactic acid and potassium sorbate against Listeria monocytogenes in chicken stored under modified atmospheres	50
Genomic rearrangements in the aspA-dcuA locus of Propionibacterium freudenreichii are associated with aspartase activity	48
Editorial Board	47
Delayed lactose utilization among Shiga toxin-producing Escherichia coli of serogroup O121	45
A loop-mediated isothermal amplification assay to detect Bacteroidales and assess risk of fecal contamination	42
Anti-infective properties of the protective culture Hafnia alvei B16 in food and intestinal models against multi-drug resistant Salmonella.	40
Development and validation of an improved method for the detection of Salmonella in cinnamon bark and oregano leaves using the adsorbent beta zeolite in the pre-enrichment media	39
Synergistic inactivation of Listeria and E. coli using a combination of erythorbyl laurate and mild heating and its application in decontamination of peas as a model fresh produce	39
A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef	36
Editorial Board	36
Changes in STEC and bacterial communities during enrichment of manufacturing beef in selective and non-selective media	36
Kosakonia radicincitans and Cryptococcus laurentii controlled Penicillium expansum rot and decreased patulin production at 4 and 25 °C	36
Marination increased tyramine levels in rainbow trout fillet strips packaged under modified atmosphere	35
Thermal inactivation of Salmonella during hard and soft cookies baking process	35
Heightened variability observed in resistance and virulence genes across salmonella Kentucky isolates from poultry environments in British Columbia, Canada	35

Bioprospecting of sourdough microbial species from artisan bakeries in the city of Valencia	35
Editorial Board	34
Biofilm formation of the food spoiler Brochothrix thermosphacta on different industrial surface materials using a biofilm reactor	34
Editorial Board	32
Development of a qPCR detection approach for pathogenic Burkholderia cenocepacia associated with fresh vegetables	32
Growth models for Salmonella, E. coli O157:H7 and L. monocytogenes give different predictions for pathogen growth in cut leafy greens transportation, but are consistent in identifying higher risk cond	32
To each their own: Delving into the vitaminic preferences of non-Saccharomyces wine yeasts	32
Heat sensitization of Escherichia coli by the natural antimicrobials vanillin and emulsified citral in blended carrot-orange juice	31
Effect of abiotic and biotic factors on Brettanomyces bruxellensis bioadhesion properties	31
Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily	30
Microbial composition and viability of natural whey starters used in PDO Comté cheese-making	30
The role of PhoP/PhoQ system in regulating stress adaptation response in Escherichia coli O157:H7	29
Development of quantitative real-time PCR and digital droplet-PCR assays for rapid and early detection of the spoilage yeasts Saccharomycopsis fibuligera and Wickerhamomyces anomalus in bread	29
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations	29
Litsea cubeba fruit essential oil and its major constituent citral as volatile agents in an antimicrobial packaging material.	29
Whole-genome sequencing analysis and CRISPR genotyping of rare antibiotic-resistant Salmonella enterica serovars isolated from food and related sources	28
Salmonella enterica subsp. enterica virulence potential can be linked to higher survival within a dynamic in vitro human gastrointestinal model	28
One-step duplex RT-droplet digital PCR assay for the detection of norovirus GI and GII in lettuce and strawberry	28
A dynamic and integrated in vitro/ex vivo gastrointestinal model for the evaluation of the probability and severity of infection in humans by Salmonella spp. vehiculated in different matrices	28
Protective role of Acinetobacter and Bacillus for Escherichia coli O157:H7 in biofilms against sodium hypochlorite and extracellular matrix-degrading enzymes	28
Cardinal models to describe the effect of temperature and pH on the growth of Anoxybacillus flavithermus & Bacillus licheniformis	27
Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packaging	27
Experimentally observed Campylobacter jejuni survival kinetics in chicken meat products during model gastric digestion tended to be lower than model predictions	27
Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment	27
Influence of flor yeast starters on volatile and nitrogen compounds during a controlled biological aging	27
Species-level understanding of the bacterial community in Daqu based on full-length 16S rRNA gene sequences	26
Regulation of secondary metabolite biosynthesis in Monascus purpureus via cofactor metabolic engineering strategies	26
Serodiversity, antibiotic resistance, and virulence genes of Vibrio parahaemolyticus in oysters collected in coastal areas of northwestern Mexico between 2012 and 2020	26
Modifications of the U.S. food and drug administration validated method for detection of Cyclospora cayetanensis oocysts in prepared dishes: Mexican-style salsas and guacamole	26
Identification and evaluation of an endophytic antagonistic yeast for the control of gray mold (Botrytis cinerea) in apple and mechanisms of action	26
Characterization and analysis of dynamic changes of microbial community associated with grape decay during storage	26
A comparison of microbiota isolation methods reveals habitat preferences for fermentative yeasts and plant pathogenic fungi in the grape berry	26
Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium	25
Growth behavior of low populations of Listeria monocytogenes on fresh-cut mango, melon and papaya under different storage temperatures	25
Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli	25
Hunted game birds – Carriers of foodborne pathogens	24
Repeated cross-sectional study identifies differing risk factors associated with microbial contamination in common food products in the United Kingdom	24
Extensive growth and growth boundary model for non-proteolytic Clostridium botulinum – Evaluation and validation with MAP and smoked foods	24
Effects of antibiotic-induced resistance on the growth, survival ability and virulence of Salmonella enterica	24
Fate of salmonella and shiga-toxin producing Escherichia coli on wheat grain during tempering	24
Dual-species biofilms formation between dominant microbiota isolated from a meat processing industry with Listeria monocytogenes and Salmonella enterica: Unraveling their ecological interactions	24
Common food preservatives impose distinct selective pressures on Salmonella Typhimurium planktonic and biofilm populations	23
Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef	23
Molecular approaches to uncover phage-lactic acid bacteria interactions in a model community simulating fermented beverages	23
Ensuring safety and improving keeping quality of meatballs by addition of sesame oil and sesamol as natural antimicrobial and antioxidant agents	23
Enterocin A-based antimicrobial film exerted strong antilisterial activity in sliced dry-cured ham immediately and after 6 months at 8 °C	23
Microbial community diversity associated with Tibetan kefir grains and its detoxification of Ochratoxin A during fermentation	23
Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide	23
Herd-level contamination of Neospora caninum, Toxoplasma gondii and Brucella in milk of Iranian dairy farms	23
Metagenomic insights into the bacteria responsible for producing biogenic amines in sufu	22

Characteristics of Staphylococcus aureus biofilm matured in tryptic soy broth, low-fat milk, or whole milk samples along with inactivation by 405 nm light combined with folic acid	22
The changing microbiome of poultry meat; from farm to fridge	22
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	22
Antimicrobial plant secondary metabolites, MDR transporters and antimicrobial resistance in cereal-associated lactobacilli: is there a connection?	22
Examining the persistence of human Coronavirus 229E on fresh produce	21
Combining enrichment with multiplex real-time PCR leads to faster detection and identification of Campylobacter spp. in food compared to ISO 10272–1:2017	21
Prevalence of ciprofloxacin resistance and associated genetic determinants differed among Campylobacter isolated from human and poultry meat sources in Pennsylvania	21
Review on development of assigned value microbiological reference materials used in food testing	21
Tolerance of Listeria monocytogenes to biocides used in food processing environments	21
The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae	21
Distribution and prevalence of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in raw ruminants’ milk: A systematic review	21
Prevalence and characterization of non-typhoidal Salmonella in egg from grading and packing plants in Korea	21
Combined treatment of ε-polylysine and heat damages protective structures and spore inner membranes to inactivate Bacillus subtilis spores	21
Characterization of core microbiota of barley seeds from different continents for origin tracing and quarantine pathogen assessment	20
Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples	20
Mechanism of Polygonum hydropiper reducing ethyl carbamate in Chinese rice wine (Huangjiu) brewing	20
Variability in the acid adaptation of ten different O157:H7 and non-O157 Escherichia coli strains in orange juice and the impact on UV radiation resistance	20
Prevalence, antibiotic resistance, virulence genes and molecular characteristics of Salmonella isolated from ducks and wild geese in China	20
Investigation of combinations of rationally selected bioengineered nisin derivatives for their ability to inhibit Listeria in broth and model food systems	20
Extracellular matrix affects mature biofilm and stress resistance of psychrotrophic spoilage Pseudomonas at cold temperature	20
Synergistic inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by gallic acid and thymol and its potential application on fresh-cut tomatoes	19
Enhancement of fermentation traits in industrial Baker's yeast for low or high sugar environments	19
A universal mechanism on desiccation tolerance of Cronobacter based on intracellular trehalose accumulation regulated by EnvZ/OmpR	19
Simultaneous inoculation of non-Saccharomyces yeast and lactic acid bacteria for aromatic kiwifruit wine production	19
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat	19
Antimicrobial resistance profiles of Pseudomonas aeruginosa, Escherichia coli and Klebsiella pneumoniae strains isolated from broiler chickens	19
Conversion of hydroxycinnamic acids by Furfurilactobacillus milii in sorghum fermentations: Impact on profile of phenolic compounds in sorghum and on ecological fitness of Ff. milii.	19
Comparison of SYBR® Green qPCR assay and plate count method to describe growth of Weissella viridescens and Leuconostoc mesenteroides in pure and mixed cultivation	19
Physiological and transcriptomic insights into sugar stress resistance in osmophilic yeast Zygosaccharomyces rouxii	18
Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel by synergistic effects of tap water-based neutral electrolyzed water and lactic acid	18
Flagella-mediated adhesion of Escherichia coli O157:H7 to surface of stainless steel, glass and fresh produces during sublethal injury and recovery	18
Antibiofilm activity of LAE (ethyl lauroyl arginate) against food-borne fungi and its application in polystyrene surface coating	18
Distribution-based maximum likelihood estimation methods are preferred for estimating Salmonella concentration in chicken when contamination data are highly left-censored	18
From field to plate: How do bacterial enteric pathogens interact with ready-to-eat fruit and vegetables, causing disease outbreaks?	18
Selection of food cultures with protective properties for cooked ham	18
CpxAR two-component system contributes to virulence properties of Cronobacter sakazakii	18
Comparative pangenome analysis of Aspergillus flavus and Aspergillus oryzae reveals their phylogenetic, genomic, and metabolic homogeneity	18
Modeling the survival of Salmonella on whole cucumbers as a function of temperature and relative humidity	18
Metabolomic profiles of the liquid state fermentation in co-culture of A. oryzae and Z. rouxii	18
Comparing the susceptibility to sanitizers, biofilm-forming ability, and biofilm resistance to quaternary ammonium and chlorine dioxide of 43 Salmonella enterica and Listeria monocytogenes strains	18
The impact of primary and secondary processing steps on Campylobacter concentrations on chicken carcasses and portions	17
Large-scale sequencing and comparative analysis of oenological Saccharomyces cerevisiae strains supported by nanopore refinement of key genomes	17
Synergistically enhanced Salmonella Typhimurium reduction by sequential treatment of organic acids and atmospheric cold plasma and the mechanism study	17
Impact of DNA extraction and sampling methods on bacterial communities monitored by 16S rDNA metabarcoding in cold-smoked salmon and processing plant surfaces	17
Colonization of toxic cyanobacteria on the surface and inside of leafy green: A hidden source of cyanotoxin production and exposure	17
Cross-contamination of mature Listeria monocytogenes biofilms from stainless steel surfaces to chicken broth before and after the application of chlorinated alkaline and enzymatic detergents	17
Chameleon-like microbes promote microecological differentiation of Daqu	17
Carvacrol encapsulation into nanoparticles produced from chia and flaxseed mucilage: Characterization, stability and antimicrobial activity against Salmonella and Listeria monocytogenes	17
Efficacy of novel phages for control of multi-drug resistant Escherichia coli O177 on artificially contaminated beef and their potential to disrupt biofilm formation	17
Pseudomonas protegens volatile organic compounds inhibited brown rot of postharvest peach fruit by repressing the pathogenesis-related genes in Monilinia fructicola	16
Transcriptomics to evaluate the influence mechanisms of ethanol on the ester production of Wickerhamomyces anomalus with the induction of lactic acid	16
The effect of 3D printing speed and temperature on transferability of Staphylococcus aureus and Escherichia coli during 3D food printing	16
Bacterial community development and diversity during the first year of production in a new salmon processing plant	16
Analysis of seroprevalence data on Hepatitis E virus and Toxoplasma gondii in wild ungulates for the assessment of human exposure to zoonotic meat-borne pathogens	16
Listeria monocytogenes cross-contamination during apple waxing and subsequent survival under different storage conditions	16
Botrytis fruit rot management: What have we achieved so far?	16
The Gamma concept approach as a tool to predict fresh produce supporting or not the growth of L. monocytogenes	16
Influence of type, concentration, exposure time, temperature, and presence of organic load on the antifungal efficacy of industrial sanitizers against Aspergillus brasiliensis (ATCC 16404)	16
Pseudomonas weihenstephanensis through the iron metabolism pathway promotes in situ spoilage capacity of prepared beef steaks during cold storage	16
Fungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation	16
The synergistic bactericidal effect of simultaneous 222 nm krypton-chlorine excilamp and 307 nm UVB light treatment on sliced cheese and its mechanisms	16
Several secondary metabolite gene clusters in the genomes of ten Penicillium spp. raise the risk of multiple mycotoxin occurrence in chestnuts	16
Occurrence, genetic characterization, and antibiotic susceptibility of Cronobacter spp. isolated from low water activity functional foods in Brazil	16
Molecular interaction between methicillin-resistant Staphylococcus aureus (MRSA) and chicken breast reveals enhancement of pathogenesis and toxicity for food-borne outbreak	16
Botrytis cinerea expression profile and metabolism differs between noble and grey rot of grapes	16
Corrigendum to “Epidemiology of Staphylococcus aureus food isolates: Comparison of conventional methods with whole genome sequencing typing methods” [Food Microbiol. volume 125, January 2025, 104625]	16
Comprehensive identification of pathogenic microbes and antimicrobial resistance genes in food products using nanopore sequencing-based metagenomics	15
Effectiveness of pasteurization for the inactivation of H5N1 influenza virus in raw whole milk	15
Induction of viable but nonculturable Salmonella spp. in liquid eggs by mild heat and subsequent resuscitation	15
Comparative assessment of antibacterial activity of Matricaria chamomilla L. extract, nisin and of its combination against Alicyclobacillus spp.	15
Hydrostatic pressure- and halotolerance of Photobacterium phosphoreum and P. carnosum isolated from spoiled meat and salmon	15
Efficient capturing and sensitive detection of hepatitis A virus from solid foods (green onion, strawberry, and mussel) using protamine-coated iron oxide (Fe3O4) magnetic nanoparticles and real-time R	15
To be or not to be required: Yeast vitaminic requirements in winemaking	15
Antimicrobial activity of copper surfaces against biofilm formation by Salmonella Enteritidis and its potential application in the poultry industry	15
Dynamics of bacterial and fungal communities of mango: From the tree to ready-to-Eat products	15
Mycofumigation of postharvest blueberries with volatile compounds from Trichoderma atroviride IC-11 is a promising tool to control rots caused by Botrytis cinerea	15
Host defense peptides identified in human apolipoprotein B as novel food biopreservatives and active coating components	15
Functional metaproteomic analysis of alcohol vinegar microbiota during an acetification process: A quantitative proteomic approach	14
Adhesion mechanism and biofilm formation of Escherichia coli O157:H7 in infected cucumber (Cucumis sativus L.)	14
Growth of methicillin-resistant Staphylococcus aureus during raw milk soft cheese-production and the inhibitory effect of starter cultures	14

Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar)	14
Bioactivities evaluation of an endophytic bacterial strain Bacillus tequilensis QNF2 inhibiting apple ring rot caused by Botryosphaeria dothidea on postharvest apple fruits	14
Viruses in fermented foods: are they good or bad? Two sides of the same coin	14
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus	14
A mutant GH3 family β-glucosidase from Oenococcus oeni exhibits superior adaptation to wine stresses and potential for improving wine aroma and phenolic profiles	14
Salmonella enterica colonization and fitness in pre-harvest cantaloupe production	14
Persistence of hepatitis E virus (HEV) subtypes 3c and 3e: Long-term cold storage and heat treatments	14
Evolution of fungal community associated with ready-to-eat pineapple during storage under different temperature conditions	14
Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation	14
Exploring the microbial diversity of novel misos with metagenomics	14
Applicability of Enterobacteriaceae and coliforms tests as indicators for Cronobacter in milk powder factory environments	13
Escherichia coli O157:H7 had a high degree of acid resistance in the presence of osmolytes (glycerol, glycine or fructose) by altering its lipid membrane composition	13
Fates of attached E. coli o157:h7 on intact leaf surfaces revealed leafy green susceptibility	13
Bacterial microbiota shifts in vacuum-packed beef during storage at different temperatures: Impacts on blown pack spoilage	13
Effect of slightly acidic electrolyzed water on natural Enterobacteriaceae reduction and seed germination in the production of alfalfa sprouts	13
Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review	13
Pan-genome analysis of the Burkholderia gladioli PV. Cocovenenans reveal the extent of variation in the toxigenic gene cluster	13
Editorial Board	13
Validation of competition and dynamic models for Shiga toxin-producing Escherichia coli (STEC) growth in raw ground pork during temperature abuse	13
Comparative genomics of Clostridium species associated with vacuum-packed meat spoilage	13
Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii	13
Two-component system LiaSR negatively regulated the acid resistance and pathogenicity of Listeria monocytogenes 10403S	13
Contribution of different class 2 integron elements to fitness costs in multi-drug resistant Escherichia coli and evaluation of their adaptability in “farm-to-table” environments	13
The influence of almond's water activity and storage temperature on Salmonella survival and thermal resistance	13
Development and evaluation of a novel polymerase spiral reaction based testing technique for same-day visual detection of Campylobacter coli in pork	12
Evaluation of Escherichia coli and coliforms in aquaponic water for produce irrigation	12
Role of siderophore in Pseudomonas fluorescens biofilm formation and spoilage potential function	12
Inactivation of mixed Escherichia coli O157:H7 biofilms on lettuce by bacteriophage in combination with slightly acidic hypochlorous water (SAHW) and mild heat treatment	12
Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled	12
Inhibition mechanism of crude lipopeptide from Bacillus subtilis against Aeromonas veronii growth, biofilm formation, and spoilage of channel catfish flesh	12
Models for factors influencing pathogen survival in low water activity foods from literature data are highly significant but show large unexplained variance	12
Enhancing the efficacy of peracetic acid against Listeria monocytogenes and Listeria innocua on fresh apples using commercial acidic and alkaline cleaners	12
Inhibition of Listeria monocytogenes by the Staphylococcus capitis - derived bacteriocin capidermicin	12
Hi-C metagenomics facilitate comparative genome analysis of bacteria and yeast from spontaneous beer and cider	12
Editorial Board	12
DNA adenine methylase, not the PstI restriction-modification system, regulates virulence gene expression in Shiga toxin-producing Escherichia coli	12
Bacterial proteome adaptation during fermentation in dairy environments	12
Zygosaccharomyces rouxii is the predominant species responsible for the spoilage of the mix base for ice cream and ethanol is the best inhibitor tested	12
Butyrate decreases Campylobacter jejuni motility and biofilm partially through influence on LysR expression	12
Lactic acid bacteria naturally associated with ready-to-eat rocket salad can survive the human gastrointestinal transit	12
Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions	12
Antimicrobial activity of ClO2 gas against Salmonella Enteritidis on almonds	12
Transition of microbial contamination on the surface of carcass during the cattle slaughter process	12
Effect of harvesting season and location on the microbial quality and community composition of the edible sea urchin (Echinus esculentus) gonads	12
Editorial Board	12
Editorial Board	12
Characterization of the microbial community in ripened Pecorino Toscano cheese affected by pink discoloration	12
Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles	12
Distribution and characterization of prophages in Lactobacillus plantarum derived from kimchi	12
Saccharomyces cerevisiae wine strains show a wide range of competitive abilities and differential nutrient uptake behavior in co-culture with S. kudriavzevii	12
SRAP markers as an alternative tool for Alternaria classification	11
Nanoencapsulation enhances the antimicrobial and antioxidant stability of cyclic lipopeptides for controlling Fusarium graminearum	11
Co-culturing Propionibacterium freudenreichii and Bifidobacterium animalis subsp. lactis improves short-chain fatty acids and vitamin B12 contents in soy whey	11
Composition and activity of antifungal lipopeptides produced by Bacillus spp. in daqu fermentation	11
Genetic bases for the metabolism of the DMS precursor S-methylmethionine by Saccharomyces cerevisiae	11
Development of an ultra-sensitive single-tube nested PCR assay for rapid detection of Campylobacter jejuni in ground chicken	11
Screening of core microorganisms in healthy and diseased peaches and effect evaluation of biocontrol bacteria (Burkholderia sp.)	11
Editorial Board	11
Identification of the genetic elements involved in biofilm formation by Salmonella enterica serovar Tennessee using mini-Tn10 mutagenesis and DNA sequencing	11
Editorial Board	11
Biocontrol potential of Bacillus velezensis HG-8-2 against postharvest anthracnose on chili pepper caused by Colletotrichum scovillei	11
Killer yeasts isolated from olive brines: Technological and probiotic aptitudes	11
Directly interface microreaction tube and test strip for the detection of Salmonella in food with combined isothermal amplification and lateral flow assay	11
Application of natamycin and farnesol as bioprotection agents to inhibit biofilm formation of yeasts and foodborne bacterial pathogens in apple juice processing lines	11
Efficacy of cleaning and sanitation methods against Listeria innocua on apple packing equipment surfaces	11
Decreased biofilm formation by planktonic cells of Listeria monocytogenes in the presence of sodium hypochlorite	11
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A2 – A one-step global dynamic analysis	11
Growth medium- and strain-dependent bactericidal efficacy of blue light against Shiga toxin-producing Escherichia coli on food-grade stainless steel and plastic	11
A culture-based assessment of the microbiota of conventional and free-range chicken meat from Irish processing facilities.	11
Comparing resistance of bacterial spores and fungal conidia to pulsed light and UVC radiation at a wavelength of 254 nm	11
The functional starter and its genomic insight for histamine degradation in fish sauce	11
Characterization of polysulfides in Saccharomyces cerevisiae cells and finished wine from a cysteine-supplemented model grape medium	11
Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations	11
New insights into the formation and recovery of sublethally injured Escherichia coli O157:H7 induced by lactic acid	11
Study of the bacterial profile of raw milk butter, made during a challenge test with Listeria monocytogenes, depending on cream maturation temperature	11
Comparison between cage and free-range egg production on microbial composition, diversity and the presence of Salmonella enterica	11
Microbial diversity in sherry wine biofilms and surrounding mites	11
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production	11
New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation	11