Antimicrobial Efficacy of Peroxyacetic Acid Spray for Beef Carcasses and Cuts at Beef Processing Plants

2024-9-13

Virulence Genes Prevalence and Enterobacterial Repetitive Intergenic Consensus‐<scp>PCR</scp> Profiles of Goose‐Derived <i>Campylobacter jejuni</i> Isolates

2024-9-11

Design of a Portable Electronic Nose for Identification of Minced Chicken Meat Adulterated With Soybean Protein Isolate

2024-9-11

Optimizing Byproduct Processing for Clean Label Foods: Avocado and <scp>MSM</scp>‐Tambaqui With a Focus on Zero Waste

2024-9-2

Issue Information

2024-9-2

Global prevalence of staphylococcal enterotoxins in food contaminated by <i>Staphylococcus</i> spp.—Systematic review and meta‐analysis

2024-8-1

Rapid counting of coliforms and <i>Escherichia coli</i> by deep learning‐based classifier

2024-8-1

Interactive effects of osmotic, acid, heat, cold, and freezing stresses on the biofilm formation ability of <scp><i>Salmonella</i></scp> serotypes

2024-8-1

Efficacy of organic acids, lactic and formic acid, and peracetic acid in decontaminating process water and carcasses in chicken slaughter

2024-8-1

Rapid detection of <scp><i>Salmonella</i></scp> and <scp><i>Staphylococcus aureus</i></scp> using a hand‐held nucleic acid detection system

2024-8-1

Nanotechnology‐based approaches for mycotoxin detection in food and feed

2024-8-1

Application of hyperspectral imaging and chemometrics for determining quality and maturity of loquats

2024-8-1

Microbiota of black tea at different manufacturing stages

2024-7-11

Modeling the growth behavior of <i>Salmonella</i> spp. in grated carrots inoculated with different inoculum levels stored at various temperatures

2024-7-3

Issue Information

2024-7-2

Enhancing microbial control in poultry processing: A comprehensive study on carcass washing systems

2024-7-2

Prevalence of environmental microplastics in Taiwan and its impact on the seafood safety: An integrative review

2024-6-1

Green approaches for biofilm eradication: Enhancing cleaning efficiency

2024-6-1

The antibacterial, antioxidant, and insecticidal activities of essential oils from <i>Thymus vulgaris</i> L., <i>Salvia officinalis</i> L., and <i>Ocimum basilicum</i> L.

2024-6-1

Antimicrobial efficacy of select medicinal plant extracts from Bangladesh against food‐borne bacterial pathogens

2024-6-1

Development and characterization of cellulose‐based smart films extracted from coconut waste

2024-6-1

Application of resveratrol butyric acid derivatives in the processing, physicochemical characterization, and the shelf‐life extension of Chinese sausages low in sodium nitrite

2024-6-1

Emerging innovative pre‐ and post‐harvest management practices to mitigate patulin‐linked food safety risks in apple and its products

2024-5-20

Development of a chemiluminescence detection technique for malachite green

2024-5-19

Assessment of probiotic intervention for control of biofilm former <i>Escherichia coli</i> isolates of animal‐origin foods

2024-5-17

Fast and simultaneous detection of wheat kernel adulteration using hyperspectral imaging technology and deep convolutional neural network

2024-5-15

Decontamination of egg‐associated pathogens by plasma‐activated water and hydrogen peroxide

2024-5-14

Development of plant‐based burger patties with pea protein isolate and barnyard millet flour and its storage stability in aerobic and vacuum packaging

2024-5-14

Contamination of herbs and spices: A 23‐year EU RASFF notifications analysis

2024-5-14

The stress response of <i>Listeria monocytogenes</i> inoculated on fresh apples exposed to gaseous chlorine dioxide

2024-5-6

Continuous production and recirculation of plasma‐activated water bubbles under different flow regimes for mixed‐species bacterial biofilm inactivation inside pipelines

2024-5-3

Validation of a simulated commercial traditional crust pepperoni pizza baking process and thermal inactivation parameters of a 3‐serovar <i>Salmonella</i> inoculum in pizza dough

2024-5-2

Long chain unsaturated fatty acids alter growth and reduce biofilm formation of <i>Cronobacter sakazakii</i>

2024-5-2

Development and evaluation of a modified most probable number (<scp>MPN</scp>) method for enumerating rifampicin‐resistant <i>Escherichia coli</i> in agricultural, food, and environmental samples

2024-5-2

Issue Information

2024-5-2

Combined antibacterial effect of <i>Origanum</i> essential oils and antibiotics against multiresistant foodborne <i>Salmonella</i> isolated from poultry and shellfish in Morocco

2024-4-1

Effect of different voltages of dielectric barrier discharge cold plasma sterilization on the quality of rainbow trout (<i>Oncorhynchus mykiss</i>) during cryopreservation

2024-4-1

Development and evaluation of sandwich <scp>ELISA</scp> for detection and quantification of staphylococcal enterotoxin‐<scp>A</scp> in food

2024-4-1

Synergistic effect of cinnamaldehyde and eugenol on the inhibition of <i>Bacillus velezensis</i> and the shelf life on quinoa fresh noodles

2024-4-1

Establishment of a real‐time fluorescence and visual colorimetric detection method for <i>Staphylococcus aureus</i> based on loop‐mediated isothermal amplification

2024-4-1

Effect of food environment on the ability of microorganisms to form biofilms

2024-4-1

Development of multilayer films based on <scp>PLA</scp>/<scp>PBAT</scp> and sodium alginate for active packaging

2024-4-1

Susceptibility of <i>Salmonella enterica</i> Typhimurium dry surface biofilms to disinfection

2024-4-1

Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines

2024-4-1

Assessment of the chemical profile and potential biocontrol of <i>Amphora coffeaeformis</i> against foodborne pathogens and <i>Culex pipiens</i> L. to ensure food safety

2024-4-1

Impact of food residue on recovery of <i>Listeria monocytogenes</i> and <i>Salmonella</i> Typhimurium from stainless steel surface

2024-4-1