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Food Safety (Tokyo, Japan)|December 22, 2025
Puffer Fish Products in the United StatesJonathan R Deeds, Sara C McGrath, Sara M Handy, et al.Food Safety (Tokyo, Japan)|July 4, 2025
Cashew Nut Shell Liquid (CNSL) (Feeds, Fertilizers, etc.)Food Safety (Tokyo, Japan)|September 30, 2025
Characteristics of Outbreaks Caused by Clostridium Perfringens in JapanTakahiro OhnishiFood Safety (Tokyo, Japan)|September 30, 2025
Serine Utilization by Campylobacter Jejuni and Campylobacter ColiAyako Watanabe-Yanai, Taketoshi Iwata, Yukino Tamamura-Andoh, et al.Food Safety (Tokyo, Japan)|September 30, 2025
Anisakis Contamination in Fillets of Chub Mackerel and Blue Mackerel Sold in JapanTakahiro Ohnishi, Reiko Teshima, Hiromu SugiyamaFood Safety (Tokyo, Japan)|June 29, 2026
Occurrence of Natural Interspecific Hybrids in the Pufferfish, Genus Takifugu, and Their Tetrodotoxin-accumulating TissuesRyohei Tatsuno, Hiroshi TakahashiFood Safety (Tokyo, Japan)|October 14, 2022
Commentary on the Risk Assessment of Lead by the Food Safety Commission of JapanFumi IrieFood Safety (Tokyo, Japan)|October 11, 2021
Development and Evaluation of Fluorescence Immunochromatography for Rapid and Sensitive Detection of Thermophilic CampylobacterHiroshi Asakura, Junko Sakata, Yoshimasa Sasaki, et al.Food Safety (Tokyo, Japan)|July 15, 2022
Focusing Points on FSCJ's Guideline Recently Established: Risk Assessment of Food Contact MaterialsMasahiro NakamotoFood Safety (Tokyo, Japan)|July 15, 2022
Comparison of the Importance and Prioritization of Information Communicated to Consumers by Experts Regarding Food SafetyItsuko Horiguchi, Kazuo Koyama, Azusa Hirakawa, et al.Pageof 18