Food Microbiology

Article	Citations
Combining enrichment with multiplex real-time PCR leads to faster detection and identification of Campylobacter spp. in food compared to ISO 10272–1:2017	111
Prevalence and characterization of non-typhoidal Salmonella in egg from grading and packing plants in Korea	85
Mechanistic insight into curcumin-induced conjugative plasmid transfer acceleration: Role of intracellular arginine uptake	75
The role of PhoP/PhoQ system in regulating stress adaptation response in Escherichia coli O157:H7	63
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]	59
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	58
Microbial composition and viability of natural whey starters used in PDO Comté cheese-making	57
Selection of food cultures with protective properties for cooked ham	57
CpxAR two-component system contributes to virulence properties of Cronobacter sakazakii	56
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat	53
Cardinal models to describe the effect of temperature and pH on the growth of Anoxybacillus flavithermus & Bacillus licheniformis	53
A universal mechanism on desiccation tolerance of Cronobacter based on intracellular trehalose accumulation regulated by EnvZ/OmpR	52
Campylobacter spp. prevalence and mitigation strategies in the broiler production chain	52
Effect of quorum-sensing molecule 2-phenylethanol on fermentation performance of Saccharomyces cerevisiae 31 in simulated sour fish	52
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	52
D-tagatose biotransformation from lactose by lactase and recombinant Bacillus subtilis expressing l-arabinose isomerase, and the product separation, purification and crystallization	47
Adhesion mechanism and biofilm formation of Escherichia coli O157:H7 in infected cucumber (Cucumis sativus L.)	46
Evaluation of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry for the discrimination of Lacticaseibacillus species	45
Novel application of L-type phenyllactate in the “three birds one stone” control of Burkholderia gladioli growth and bongkrekic acid production in Auricularia auricula	44
Metagenomics-based insights into the microbial community dynamics and flavor development potentiality of artificial and natural pit mud	43
Validation of competition and dynamic models for Shiga toxin-producing Escherichia coli (STEC) growth in raw ground pork during temperature abuse	42
Biofilm formation of Escherichia coli O157:H7 strains associated with recent reoccurring lettuce outbreaks	40
Biocontrol effects of volatile organic compounds released from Burkholderia sp. NAU16 against Penicillium digitatum ACCC 30389 and its application in postharvest preservation of citrus	39
Botrytis cinerea expression profile and metabolism differs between noble and grey rot of grapes	39
Comparative assessment of antibacterial activity of Matricaria chamomilla L. extract, nisin and of its combination against Alicyclobacillus spp.	39

Effects of food-derived Staphylococcus equorum, Staphylococcus succinus and Staphylococcus xylosus on volatile compounds production during soybean fermentation	39
Development and evaluation of a novel polymerase spiral reaction based testing technique for same-day visual detection of Campylobacter coli in pork	39
Volatolomics reveals the influence of	39
Salmonella enterica biofilm is capable of VBNC state formation and virulence gene expression during low temperature food storage	37
Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods	35
Resident or transient? Whole-genome approach to tracking colistin-resistant Escherichia coli in the broiler chicken processing chain	35
Lactic acid bacteria naturally associated with ready-to-eat rocket salad can survive the human gastrointestinal transit	34
Wine yeast terroir: Presence and persistence of different oenological yeast clones (Saccharomyces and non-Saccharomyces) in spontaneous fermentations	34
SRAP markers as an alternative tool for Alternaria classification	33
Dynamics of bacterial and fungal communities of mango: From the tree to ready-to-Eat products	32
The influence of almond's water activity and storage temperature on Salmonella survival and thermal resistance	32
Biocontrol potential of Bacillus velezensis HG-8-2 against postharvest anthracnose on chili pepper caused by Colletotrichum scovillei	32
Prevalence and genomic characteristics of becAB-carrying Clostridium perfringens strains	32
Identification and evaluation of potential probiotics with favorable fermentation and storage characteristics for fermented brown milk beverages	32
Comparative genomic analysis of Salmonella enterica serovar Typhimurium isolates from the chicken production chain and table egg livestock in New South Wales, Australia	31
The characteristics of histamine and tyramine degradation of Saccharomyces cerevisiae HL10 and HL17 and their application in wine fermentation	31
Editorial Board	31
Prevalence of Listeria monocytogenes and indicator microorganisms in Florida cantaloupe packinghouses, 2013–2014	30
SARS-CoV-2 remains infectious for at least a month on artificially-contaminated frozen berries	30
A meta-analysis of microbial thermal inactivation in low moisture foods	30
Editorial Board	29
A comparative study of human norovirus and human sapovirus contamination in oysters (Crassostrea gigas) tissues from physical markets and e-commerce platforms in Guangzhou, China	29
Peroxyacetic acid and acidified sodium chlorite reduce microbial contamination on whole chicken carcasses obtained from two processing points	29
A worldwide review of illness outbreaks involving mixed salads/dressings and factors influencing product safety and shelf life	29
Metagenomics reveals potential antimicrobial peptides in Chinese baijiu fermentation	29
Prevalence of Salmonella spp. in meat, seafood, and leafy green vegetables from local markets and vegetable farms in Phnom Penh, Cambodia	29
Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons	29
Insect chitosan as a natural antimicrobial against vegetative cells of Bacillus cereus in a cooked rice matrix	28
Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese	28
Effect of different vacuum levels for beef brisket during cold storage: A microbiological and physicochemical analysis	28
Oxygen management during kombucha production: Roles of the matrix, microbial activity, and process parameters	27
Humulus lupulus and microbes: Exploring biotic causes for hop creep	27
Enhancing wine malolactic fermentation: Variable effect of yeast mannoproteins on Oenococcus oeni strains	27
Pediococcus inopinatus with a well-developed CRISPR-Cas system dominates in long-term fermented kimchi, Mukeunji	27
Quantification of Salmonella transfer in cross-contamination scenarios found in chicken slaughterhouses	27
Evaluating the influence of operational parameters of pulsed light on wine related yeasts: focus on inter- and intra-specific variability sensitivity	27
Polyvinyl chloride microplastics facilitated the transmission of Vibrio parahaemolyticus from surrounding water to Litopenaeus vannamei	27
Interaction effects of fumaric acid, pH and ethanol on the growth of lactic and acetic acid bacteria in planktonic and biofilm states	26
The effect of uracil on the freeze-drying survival rate of Lactiplantibacillus plantarum YR07 based on transcriptome analysis	26
Development of a qPCR method for classification of botrytized grape berries originated from Tokaj wine region	26
Molecular and proteomic response of Pseudomonas fluorescens biofilm cultured on lettuce (Lactuca sativa L.) after ultrasound treatment at different intensity levels	26
Characterization of ornithine decarboxylase with histidine decarboxylase activity in natural histidine decarboxylase gene deletion Enterobacter hormaechei RH3	26
Patagonian shellfish and hidden threats: unveiling the viral landscape and the first quantitative microbial risk assessment of Argentine bivalve mollusks	26
AHLs-driven quorum sensing modulates competitive interspecies interactions in synthetic biofilms community among fish spoilage bacteria	26
Droplet digital PCR method for the absolute quantitative detection and monitoring of Lacticaseibacillus casei	26
Synergistic effect of the coculture of Leuconostoc pseudomesenteroides and Lactococcus lactis, isolated from honeybees, on the generation of plant-based dairy alternatives based on soy, pea, oat, and	26
Combined treatment of pulsed light and nisin-organic acid based antimicrobial wash for inactivation of Escherichia coli O157:H7 in Romaine lettuce, reduction of microbial loads, and retention of quali	25
Comparative genomic analysis of 455 Lactiplantibacillus plantarum isolates: Habitat-specific genomes shaped by frequent recombination	25
Development of a new prototypal natural whey starter production system to study biodiversity and technological features fluctuations during back-slopping practice used in Parmigiano Reggiano PDO chees	25
Investigating luxS gene expression in lactobacilli along lab-scale cocoa fermentations	25

Assessment of the relationship between the MLST genetic diversity of Listeria monocytogenes and growth under selective and non-selective conditions	25
Antifungal and antimycotoxin activity of plant-synthesized silver nanoparticles (AgNPs): A novel approach to combat food contamination	25
Genetic pre-adaptations in Saccharomyces cerevisiae Andean chicha isolates facilitate industrial brewery application	25
Evaluation of Cecure as a postharvest sanitizer for controlling Listeria monocytogenes on fresh apples	25
Enhancing the quality of dark tea through fermentation with Aspergillus niger: Unveiling aroma and taste characteristics	25
Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging	25
Relationships between the inhibitory efficacy and physicochemical properties of six organic acids and monolaurin against Bacillus weihenstephanensis KBAB4 growth in liquid medium	25
Pangenome analysis reveals the genetic basis for taxonomic classification of the Lactobacillaceae family	24
Editorial Board	24
Impacts of phenolic compounds on RT-qPCR detection of hepatitis A virus in berries	24
Assess different fermentation characteristics of 54 lager yeasts based on group classification	24
Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions	24
Isolation and characterization of Salmonella Typhimurium SL1344 variants with increased resistance to different stressing agents and food processing technologies	23
Microbial community structure and interactions between Aspergillus oryzae and bacteria in traditional solid-state fermentation of Jiangqu	23
Prion-inhibition-like protein (PiP) governs Aspergillus flavus spore dormancy under postharvest drying stress: A novel target for aflatoxin mitigation in grain storage systems	23
Impact of multiple hurdles on Listeria monocytogenes dispersion of survivors	23
Heat resistance of five spoilage microorganisms in a carbonated broth	23
Emergence of Salmonella Infantis carrying the pESI-like plasmid from eggs in egg grading and packing plants in Korea	22
Low-energy X-ray irradiation effectively inactivates major foodborne pathogen biofilms on various food contact surfaces	22
Enhancing fruity aroma of Cabernet Sauvignon wine by mixed culture fermentation with Schizosaccharomyces japonicus, Saccharomyces cerevisiae, and Starmerella bacillaris	22
An improved real-time quantitative PCR assay for the differentiation of major Listeria monocytogenes serovars	22
Editorial Board	22
Superheated steam sterilization of foodborne pathogens on pork belly: Biphasic kinetics, dual-action mechanisms, and logistic model validation	22
Candida krusei is the major contaminant of ultrafiltration and reverse osmosis membranes used for cranberry juice production	21
Which domestic refrigerator temperatures in Europe? - Focus on shelf-life studies regarding Listeria monocytogenes (Lm) in ready-to-eat (RTE) foods	21
Microbial composition and dynamics in environmental samples from a ready-to-eat food production facility with a long-term colonization of Listeria monocytogenes	21
Bacillus subtilis fermented shrimp waste isolated peptide, PVQ9, and its antimicrobial mechanism on four Gram-positive foodborne bacteria	21
Co-culture fermentation of Debaryomyces hansenii and Bacillus atrophaeus alleviates quality deterioration of litchi fruit by ameliorating microbial community diversity and composition	21
Films of biopolymers, pectin and gellan, enriched with natamycin and clove essential oils for the packaging of Corn tortilla: Protection against Staphylococcus aureus and Candida parapsilosis	21
The food application of a novel Staphylococcus aureus bacteriophage vB_SA_STAP152 and its endolysin LysP152 with high enzymatic activity under cold temperature	21
Rare short- and medium-chain fatty acid-producing anaerobes from raw soil play vital roles in formation of diverse flavour compounds of Jiangxiangxing Baijiu	21
Analysis of composition and molecular characterization of mycobiota occurring on surface of cheese ripened in Dossena's mine	21
Live holding of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) — Effect on microbial growth in processed leg meat during refrigerated storage	21
An international inter-laboratory study to compare digital PCR with ISO standardized qPCR assays for the detection of norovirus GI and GII in oyster tissue	21
Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer	21
Genomics uncover resistant and virulent Klebsiella on foods: a potential risk to human health	21
Fermentation strategies, bioactive component regulation mechanisms, and health-promoting effects of medicine and food homology: A review	21
Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks	21
Escherichia coli O157:H7 is challenged by the presence of Pseudomonas, but successfully co-existed in dual-species microbial communities	20
Survival kinetics of Listeria monocytogenes and Salmonella enterica on dehydrated enoki and wood ear mushrooms during long-term storage	20
Enhancing freeze-thaw tolerance of yeast using silver carp muscle hydrolysate: Transcriptomic insights into cryoprotective mechanism	20
Germination and outgrowth of Bacillus mycoides KBAB4 spores are impacted by environmental pH, quantitatively analyzed at single cell level with sporetracker	20
Impact of physiological transitions during forward processing on Shiga-toxin producing Escherichia coli risks in lettuce	20
Integrated transcriptome and proteome analysis unveils black tea polyphenols metabolic pathways in Saccharomyces cerevisiae	20
VBNC induction and persistence of Listeria monocytogenes Scott A as a defence mechanism against free chlorine stress	20
Efficacy and mechanism of action of food isolated yeasts in the control of Aspergillus flavus growth on pistachio nuts	20
Integrative omics analysis of ohmic heating-induced sublethal injury and repair in Staphylococcus aureus	20
Geobacillus stearothermophilus STCC4517 spore suspensions showed survival curves with shoulder phenomena independent of sporulation temperature and pH, whose duration was an exponential function of tr	20
Risk analysis of food-pathogen combinations based on disease burden of bacterial foodborne disease outbreaks in Zhejiang Province, China	20
It takes two to attach - endo-1,3-β-d-glucanase as a potential receptor of mannose-independent, FimH-dependent Salmonella Typhimurium binding to spinach leaves	20
Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles	20
Investigating the role of primary fungi in Huangjiu fermentation: Insights from flavor orientation and synthetic microbiomes	19
Combined treatment of ε-polylysine and heat damages protective structures and spore inner membranes to inactivate Bacillus subtilis spores	19
Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli	19
Editorial Board	19
To each their own: Delving into the vitaminic preferences of non-Saccharomyces wine yeasts	19
Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment	19
Impact of organic acid treatment on the microbial community composition of raw beef during extended refrigerated storage	19
Mechanism of Polygonum hydropiper reducing ethyl carbamate in Chinese rice wine (Huangjiu) brewing	19
Antibiofilm activity of LAE (ethyl lauroyl arginate) against food-borne fungi and its application in polystyrene surface coating	19
Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples	19
Editorial Board	19
Carvacrol encapsulation into nanoparticles produced from chia and flaxseed mucilage: Characterization, stability and antimicrobial activity against Salmonella and Listeria monocytogenes	18
Distribution and prevalence of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in raw ruminants’ milk: A systematic review	18
Discovery of a Novel Lactiplantibacillus Phage Enhancing Flavor Compound Production in High-Temperature Daqu	18
Survival of Listeria monocytogenes on growing and harvested Trumpet Royale (Pleurotus eryngii), Alba Clamshell (Hypsizygus tessellatus), and Brown Clamshell (Hypsizygus tessellatus) mushrooms	18
Common food preservatives impose distinct selective pressures on Salmonella Typhimurium planktonic and biofilm populations	18
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	18
Selenium fortification influences aroma formation in cider fermentation: Insights from multidimensional flavor analysis and gene expression profiling	18
Editorial Board	18
The Gamma concept approach as a tool to predict fresh produce supporting or not the growth of L. monocytogenes	18
Prevalence, antibiotic resistance, virulence genes and molecular characteristics of Salmonella isolated from ducks and wild geese in China	18
Species-level understanding of the bacterial community in Daqu based on full-length 16S rRNA gene sequences	18
Editorial Board	18
The functional starter and its genomic insight for histamine degradation in fish sauce	17
Bacterial microbiota shifts in vacuum-packed beef during storage at different temperatures: Impacts on blown pack spoilage	17
Redefining LuxI as a metabolic gatekeeper in bacterial spoilage of refrigerated turbot by Hafnia alvei H4	17
Two-component system LiaSR negatively regulated the acid resistance and pathogenicity of Listeria monocytogenes 10403S	17
Identification of the genetic elements involved in biofilm formation by Salmonella enterica serovar Tennessee using mini-Tn10 mutagenesis and DNA sequencing	17
Induction of viable but nonculturable Salmonella spp. in liquid eggs by mild heat and subsequent resuscitation	17

Biocontrol of Salmonella Schwarzengrund and Escherichia coli O157:H7 planktonic and biofilm cells via combined treatment of polyvalent phage and sodium hexametaphosphate on foods and food contact surf	17
N-Acetyl-O-methyl-tyrosine from Bipolaris bicolor: A novel fungicide for postharvest anthracnose and citrus preservation	17
Butyrate decreases Campylobacter jejuni motility and biofilm partially through influence on LysR expression	16
Fate of Salmonella, Escherichia coli, and Listeria monocytogenes in dark leafy green vegetable juice at different storage temperatures	16
To be or not to be required: Yeast vitaminic requirements in winemaking	16
Editorial Board	16
Enhancing viability of dried lactic acid bacteria prepared by freeze drying and spray drying via heat preadaptation	16
Exploring the microbial diversity of novel misos with metagenomics	16
Antimicrobial effect of garlic against foodborne pathogens in ground mutton	16
p-coumaric acid induces Brettanomyces bruxellensis death under winemaking conditions	16
Microbial diversity in sherry wine biofilms and surrounding mites	16
Transition of microbial contamination on the surface of carcass during the cattle slaughter process	16
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	16
Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii	15
Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci	15
Assessment of trans-cinnamaldehyde and eugenol assisted heat treatment against Salmonella Typhimurium in low moisture food components	15
Effect of oil exposure stages on the heat resistance of Salmonella enterica serovar Enteritidis phage type 30 in peanut flour	15
Exploring endogenous lactic acid bacteria potential: Isolation to genetic insights on aromatic compounds	15
Biodiversity and antibiotic resistance profile provide new evidence for a different origin of enterococci in bovine raw milk and feces.	15
Correlation of organic acid tolerance and genotypic characteristics of Listeria monocytogenes food and clinical isolates	15
Using plasma-activated water for decontamination of Salmonella spp. on common building surfaces in poultry houses	15
Application of natamycin and farnesol as bioprotection agents to inhibit biofilm formation of yeasts and foodborne bacterial pathogens in apple juice processing lines	15
Independent evaluation of a DNA microarray system for Salmonella detection in ground beef	15
Effects of selenium supplementation on ornithine carbamoyl-transferase activity, the metabolisms of associated amino acids and fermentation flavors of Levilactobacillus brevis	15
Integrative genomics reveals Pichia kluyveri's potential for enhanced flavor compounds production during alcoholic fermentation	15
Whole genome enrichment approach for genomic surveillance of Toxoplasma gondii	15
Enhancement of dry-hopped cider aroma through selection of apple cultivar, hop variety and yeast strain	15
Comprehensive identification of pathogenic microbes and antimicrobial resistance genes in food products using nanopore sequencing-based metagenomics	15
Predicting and preventing the next viral disease transmitted through food	15
Efficacy of cleaning and sanitizing procedures to reduce Listeria monocytogenes on food contact surfaces commonly found in fresh produce operations	15
Propidium monoazide (PMA) qPCR assay compared to the plate count method for quantifying the growth of Salmonella enterica serotypes in vacuum-packaged turkey breast combined with a mathematical modeli	14
Weather factors, soil microbiome, and bacteria-fungi interactions as drivers of the epiphytic phyllosphere communities of romaine lettuce	14
Understanding inactivation of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on romaine lettuce by emulsified thyme essential oil	14
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables	14
Trichoderma asperellum 2-X-3-3 as a sustainable biocontrol alternative to fungicides for postharvest pear diseases	14
Metagenomics insights into bacterial community, viral diversity and community-scale functions in fermented red pepper	14
A systematic review and meta-analysis indicates a substantial burden of human noroviruses in shellfish worldwide, with GII.4 and GII.2 being the predominant genotypes	14
Sucrose contributed to the biofilm formation of Tetragenococcus halophilus and changed the biofilm structure	14
Development of a quantitative microbiological spoilage risk assessment (QMSRA) model for cooked ham sliced at retail	14
Cold-tolerant microorganisms causing spoilage of vacuum-packed beef under time-temperature abuse determined by culture and qPCR	14
Prevalence of Escherichia coli, Campylobacter spp. and Salmonella spp. in the East African Community: a systematic literature review and meta-analysis	14
Bioactive dipeptides enhance the tolerance of lager yeast to ethanol-oxidation cross-stress by regulating the multilevel defense system	14
Sensomic comparison of lager beers fermented by selected Saccharomyces pastorianus yeast strains	14
Impact of population density and stress adaptation on the internalization of Salmonella in leafy greens	14
Quantification of hepatitis E virus in raw pork livers using droplet digital RT-PCR	14
Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii	14
Cell wall integrity pathway regulates red pigment secretion in Antarctic fungi Geomyces wnf-18c	14
The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk	14
Safety assessment of white colony-forming yeasts in kimchi	14
Efficacy of oxidative disinfectants, quaternary ammonium compounds and dry heat on the inactivation of Salmonella Enteritidis in different cellular states	14
Antibacterial mechanism of lysine against Escherichia coli O157:H7, its action on lettuce and in reducing the severity of murine colitis	14