期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 361 ()
High levels of biogenic amines (BAs) in fermented food can present a health risk to consumers. Microorganisms that can reduce BAs are widely used in f......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 363 ()
Staphylococcus argenteus has been recently established as a novel species of Staphylococcus aureus complex. It is known to cause various human disease......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 369 ()
The ester compounds play key roles in maintaining the sensory characteristics of alcoholic beverages. For strong aroma-type Baijiu fermentation, the v......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 370 ()
Many outbreaks involving Salmonella enterica in dehydrated coconut have been reported. Little is known about the survival of S. enterica in dehydrated......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 371 ()
This study aimed to investigate the contamination of carcasses and slaughterhouse environment with Escherichia coli O157:H7 and non-O157 serogroups (O......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 371 ()
Salmonella is an essential food-borne pathogenic microorganism. Humans could get infected by consuming of Salmonella-contaminated foods, especially co......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 373 ()
Microbial communities from cheeses contribute to the development of typical organoleptic properties. Metatranscriptomic analyses can be used to provid......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 378 ()
Thermophilic Campylobacter species are the most common cause of bacterial gastroenteritis worldwide, and handling and consumption of broiler meat is c......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 377 ()
Biocidal compounds are frequently used as disinfectants in poultry industry and their widespread usage has risen concern due to the co-selection and p......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 368 ()
Interactions among microorganisms deeply affect the dynamics of cheese microbial communities and, as a consequence, multiple aspects of cheese quality......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 369 ()
Frozen reformulated (FR) breaded chicken products have previously been implicated in causing human salmonellosis. A multi-country Salmonella enterica ......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 370 ()
Natural food flavour (E)-2-hexenal, a green leaf volatile, exhibits potent antifungal activity on Aspergillus flavus, but its antifungal mechanism has......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 370 ()
Listeria monocytogenes is a foodborne pathogen able to survive in a wide range of conditions, including low temperatures, being highly persistent in t......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 371 ()
Food processors are keenly interested in natural alternatives to currently used chemical preservatives. Although bacteriocins of beneficial bacteria a......
期刊： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022; 373 ()
The inactivation of Escherichia coli O157:H7 ATCC 35150 and methicillin-resistant S. aureus ATCC 33591 by a light emitting diode (LED) was investigate......
