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International Journal of Food Microbiology|June 5, 2020
Validation via challenge test of a dynamic growth-death model for the prediction of Listeria monocytogenes kinetics in Pecorino di Farindola cheeseGabriella Centorotola, Romolo Salini, Anna Franca Sperandii, et al.International Journal of Food Microbiology|June 5, 2020
Abrasive brushing reduces pathogen biofilms at cantaloupe rind surfaceYezhi Fu, Arun K Bhunia, Yuan YaoInternational Journal of Food Microbiology|June 20, 2020
Bovine lymph nodes as a source of Escherichia coli contamination of the meatLuca Grispoldi, Musafiri Karama, Chrystalleni Hadjicharalambous, et al.International Journal of Food Microbiology|August 7, 2021
Antifungal activity of lactic acid bacteria isolated from milk against Penicillium commune, P. nordicum, and P. verrucosumJuliana Ramos-Pereira, Juliana Mareze, Domingo Fernández, et al.International Journal of Food Microbiology|August 28, 2021
High production of egc2-related staphylococcal enterotoxins caused a food poisoning outbreakKaoru Umeda, Hisaya K Ono, Takayuki Wada, et al.International Journal of Food Microbiology|August 29, 2021
A model to predict the fate of Listeria monocytogenes in different cheese types - A major role for undissociated lactic acid in addition to pH, water activity, and temperatureE Wemmenhove, M H J Wells-Bennik, M H ZwieteringInternational Journal of Food Microbiology|August 18, 2022
Characterization and epidemiological analysis of Vibrio parahaemolyticus isolated from different marine products in East ChinaXiaojun Zhong, Zihao Pan, Yanjuan Mu, et al.International Journal of Food Microbiology|August 5, 2022
Epiphytic and endophytic microorganisms associated to different cultivar of tomato fruits in greenhouse environment and characterization of beneficial bacterial strains for the control of post-harvest tomato pathogensSalvina Panebianco, Monia Federica Lombardo, Alice Anzalone, et al.International Journal of Food Microbiology|August 9, 2022
Debaryomyces nepalensis reduces fungal decay by affecting the postharvest microbiome during jujube storageXingmeng Lei, Yao Liu, Yuxiao Guo, et al.International Journal of Food Microbiology|August 7, 2022
Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based mediumMicaela Álvarez, Félix Núñez, Josué Delgado, et al.Pageof 981