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International Journal of Food Microbiology|August 7, 2023
Stability and emetic activity of enterotoxin like X (SElX) with high carrier rate of food poisoning Staphylococcus aureusYangli Wan, Liu Yang, Qianhong Li, et al.International Journal of Food Microbiology|August 11, 2023
Effect of light-touch intervention and associated factors to microbial contamination at small-scale pig slaughterhouses and traditional pork shops in VietnamHai Hoang Tuan Ngo, Sinh Dang-Xuan, Mats Målqvist, et al.International Journal of Food Microbiology|August 5, 2023
Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat productsCoral Barcenilla, Alba Puente, José F Cobo-Díaz, et al.International Journal of Food Microbiology|August 13, 2023
Prevalence and characterization of Staphylococcus aureus and Staphylococcus argenteus isolated from rice and flour products in Guangdong, ChinaDongli Rong, Zhenjie Liu, Jiahui Huang, et al.International Journal of Food Microbiology|August 25, 2023
Impact of preculture temperature on peracetic acid-induced inactivation and sublethal injury of L. monocytogenes and subsequent growth potential of single cellsDanae Siderakou, Evangelia Zilelidou, Marcel Tempelaars, et al.International Journal of Food Microbiology|August 17, 2023
Identification of antagonistic yeasts as potential biocontrol agents: Diverse criteria and strategiesM SipiczkiInternational Journal of Food Microbiology|October 15, 2023
Ultralow temperature high pressure processing enhances inactivation of norovirus surrogatesChristina A M DeWitt, Kevin A Nelson, Hyung Joo Kim, et al.International Journal of Food Microbiology|October 20, 2023
Genotypic diversity of staphylococcal enterotoxin B gene (seb) and its association with molecular characterization and antimicrobial resistance of Staphylococcus aureus from retail foodPengfei Zhang, Yao Zhang, Fuqian Ruan, et al.International Journal of Food Microbiology|September 29, 2023
Microbiome and metabolome in home-made fermented soybean foods of India revealed by metagenome-assembled genomes and metabolomicsPynhunlang Kharnaior, Jyoti Prakash TamangInternational Journal of Food Microbiology|October 1, 2023
The rise of the sourdough: Genome-scale metabolic modeling-based approach to design sourdough starter communities with tailored-made propertiesOmer Sabach, Keren Buhnik-Rosenblau, Inbar Kesten, et al.Pageof 980