INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Combined effects of thymol, carvacrol and packaging on the shelf-life of marinated chicken.

Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar.

Growth potential of Listeria monocytogenes in twelve different types of RTE salads: Impact of food matrix, storage temperature and storage time.

The effect of sulfur dioxide addition at crush on the fungal and bacterial communities and the sensory attributes of Pinot gris wines.

Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the Northeast region of India.

Determination of the microbiological contamination in minced pork by culture dependent and 16S amplicon sequencing analysis.

Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database.

Antimicrobial resistance and genotypic characteristics of Listeria monocytogenes isolated from food in Poland.

Secondary metabolite profiles of small-spored Alternaria support the new phylogenetic organization of the genus.

Control of Rhizopus stolonifer in strawberries by the combination of essential oil with carboxymethylcellulose.

Synergistic properties of mustard and cinnamon essential oils for the inactivation of foodborne moulds in vitro and on Spanish bread.

Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions.

The prevalence of Listeria monocytogenes in meat products in China: A systematic literature review and novel meta-analysis approach.

Differential response to synthetic and natural antifungals by Alternaria tenuissima in wheat simulating media: Growth, mycotoxin production and expression of a gene related to cell wall integrity.

Quantitative proteomic profiling of ochratoxin A repression in Penicillium nordicum by protective cultures.

Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.

Structural change in GadD2 of Listeria monocytogenes field isolates supports nisin resistance.

Fusarium incarnatum-equiseti species complex associated with Brazilian rice: Phylogeny, morphology and toxigenic potential.

Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe.

Multiplex PCR for rapid identification of major lactic acid bacteria genera in cider and other fermented foods.

Detection and quantification of methicillin-resistant Staphylococcus aureus in fresh broiler meat at retail in Germany.

Hepatitis E virus was not detected in feces and milk of cows in Hebei province of China: No evidence for HEV prevalence in cows.

Sanitization of packaging and machineries in the food industry: Effect of hydrogen peroxide on ascospores and conidia of filamentous fungi.

Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns.

Antimicrobial resistance profiles of Listeria monocytogenes isolated from chicken meat in Fukuoka, Japan.

Effect of soluble solids concentration on Neosartorya fischeri inactivation using UV-C light.

Prevalence, virulence, antimicrobial resistance, and molecular characterization of fluoroquinolone resistance of Vibrio parahaemolyticus from different types of food samples in China.

Antimicrobial packaging based on a LAE containing zein coating to control foodborne pathogens in chicken soup.

Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas.

Occurrence of bacteria and endotoxins in fermented foods and beverages from Nigeria and South Africa.

Yeast-like fungi and yeasts in withered grape carposphere: Characterization of Aureobasidium pullulans population and species diversity.

Effects of temperature and water activity change on ecophysiology of ochratoxigenic Aspergillus carbonarius in field-simulating conditions.

Diversity and guaiacol production of Alicyclobacillus spp. from fruit juice and fruit-based beverages.

Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat.

Surface mycobiota of home-made dry cured sausages from the main producing regions of Argentina and morphological and biochemical characterization of Penicillium nalgiovense populations.

Source attribution at the food sub-product level for the development of the Canadian Food Inspection Agency risk assessment model.

Genome analysis reveals insights into high-resistance and virulence of Salmonella Enteritidis involved in foodborne outbreaks.

High hydrostatic pressure inactivation of microorganisms: A probabilistic model for target log-reductions.

Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointest

Transcriptome analysis of non-ochratoxigenic Aspergillus carbonarius strains and interactions between some black aspergilli species.

Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts.

Effect of transient thermal shocks on alcoholic fermentation performance.

Home style frying of steak and meat products: Survival of Escherichia coli related to dynamic temperature profiles.

Inactivation kinetics of Geobacillus stearothermophilus spores by a peracetic acid or hydrogen peroxide fog in comparison to the liquid form.

Estimating risk associated with human norovirus and hepatitis A virus in fresh Australian leafy greens and berries at retail.

Polyphasic characterization of Epicoccum sorghinum: A tenuazonic acid producer isolated from sorghum grain.

Culturable bacteria resident on lettuce might contribute to accumulation of human noroviruses.