JOURNAL OF FOOD SAFETY

Rapid detection of single viable Escherichia coli O157:H7 cells in milk by flow cytometry

A new cost‐effective process for limitation of microbial growth in fish fleshes: Wrapping by aluminum foil coated with electrospun nanofibers

Possible applications of metal nanoparticles in antimicrobial food packaging

Bacteriological quality of commonly consumed fruit juices and vegetable salads sold in some fruit juice houses in Addis Ababa, Ethiopia

Bacteriological quality and the prevalence of Salmonella spp. and E. coli O157:H7 in ready‐to‐eat foods from Barbados, WI

An approach to improve the safety and quality of ready‐to‐eat blueberries

Occurrence of zearalenone in corn meal commercialized in south region of Brazil and daily intake estimates in the Brazilian population

Evaluation of psychrophilic, mesophilic, histamine forming bacteria and biogenic amine content in the muscle of mud spiny lobster, Panulirus polyphagus (HERBST, 1793) during ice storage

Occurrence and molecular characterization of zoonotic Anisakis simplex sensu stricto and Anisakis pegreffii larvae in retail‐marketed fish

The Korean food franchise industry: Diverse development and conceptual definitions of a food safety managing body

Evaluation of the effects of temperature on processed coffee beans in the presence of fungi and ochratoxin A

Microbiological and chemical quality of ice used to preserve fish in Lisbon marketplaces

Characterization of Salmonella isolated from organically reared poultry located in the same longitude with three distinct seasonal characteristics

Decontamination of aflatoxin M1 in yogurt using Lactobacillus rhamnosus LC‐4

Detection of Listeria monocytogenes and Staphylococcus aureus via duplex recombinase polymerase amplification

Semicarbazide universality study and its speculated formation pathway

Aflatoxins in almonds: Monitoring and exposure assessment

Microbial composition changes on the surface of strawberries from the field and market by 16SrDNA sequencing

Real‐time loop‐mediated isothermal amplification assays combined with ethidium monoazide bromide and bentonite coated activated carbon for rapid and sensitive detection of viable Escherichia coli O157:H7 from milk without enrichment

Stainless steel surface functionalized with silver by cathodic sputtering

Comparison of real‐time PCR and cultural method for detection of bacterial load in pasteurized milk

Validation of a laser based in‐line aflatoxin sorting technology in Spanish type raw peanut in factory‐scale production conditions

Reverse transcription loop‐mediated isothermal amplification assays allow the rapid detection of Listeria monocytogenes in fresh‐cut fruits and vegetables

Food safety in Thailand 6: How to eat guava fruits safely? Effects of washing and peeling on removing pesticide residues in guava fruits

An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption

A novel primer targeted gyrB gene for the identification of Cronobacter sakazakii in powdered infant formulas (PIF) and baby foods in Iran

Microbial risks in food franchise: A step forward in establishing ideal cleaning and disinfection practices in SSOPs

Attitudes and opinions of the abattoir sector toward the control and prevention of microbiological foodborne pathogens

Physicochemical, microbiological, and sensory characteristics of probiotic yogurt enhanced with Anethum graveolens essential oil

Thermal resistance of Listeria monocytogenes and background microbiota in unsalted and 10% salted liquid egg yolk

Antibacterial activity of a hexahydro‐β‐acids/methyl‐β‐cyclodextrin inclusion complex against bacteria related to foodborne illness

Rapid and sensitive detection of Staphylococcus aureus in processed foods using a field‐deployed device to perform an insulated isothermal polymerase chain reaction‐based assay

Kinetic pattern and microbial population dynamic characterization of Escherichia coli and Salmonella enteritidis in Frankfurter sausage: An experimental and modeling study

Effects of different areca nut chewing habits on the gut microbiota of mice: High‐throughput sequencing analysis

Comparative study for the detection of Egyptian buffalo butter adulteration with vegetable oils using conventional and advanced methods

Determination of extended spectrum β‐lactamase producing Enterobacteriaceae from cheese samples sold in public bazaars

Studying the effect of Allium sativum and Bunium persicum essential oils on histamine production in Mahyaveh, an Iranian seasoned fish sauce