Original Research

Published on 05 Jul 2023

Investigation of aflatoxins occurrence in flavoring preparations for the alcoholic beverage industry

in Food Safety and Quality Control

Bruna Laratta
Serena Carpentieri
Domenico Cautela

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1213980

1,218 views

Original Research

Published on 30 May 2023

Inactivation of Salmonella enterica in black peppercorn by fluidization with hydrogen peroxide vapor

in Food Safety and Quality Control

Edel Summers
Surabhi Wason
Jeyamkondan Subbiah
Rossana Villa-Rojas

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1119715

2,905 views
3 citations

Original Research

Published on 17 May 2023

UV-C inactivation of microorganisms in droplets on food contact surfaces using UV-C light-emitting diode devices

in Food Safety and Quality Control

Aakash Sharma
Housyn Mahmoud
Brahmaiah Pendyala
Sampathkumar Balamurugan
Ankit Patras

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1182765

4,067 views
8 citations

Brief Research Report

Published on 11 May 2023

Microbiological sampling and analyses in the food business operators’ HACCP-based self-control programmes

in Food Safety and Quality Control

Mariel Stefhanie Aybar Espinoza
Catarina Flink
Nadia Boisen
Flemming Scheutz
Annemarie Käsbohrer

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1110359

2,098 views
2 citations

Review

Published on 05 May 2023

Antimicrobial and biocide resistance in Staphylococcus aureus: genomic features, decontamination strategies, and the role of S. aureus complex-related species, with a focus on ready-to-eat food and food-contact surfaces

in Food Safety and Quality Control

Daniele Chieffi
Francesca Fanelli
Vincenzina Fusco

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1165871

9,040 views
4 citations

Original Research

Published on 13 Apr 2023

Shelf-life extension of traditional licorice root “sherbet” with a novel pulsed electric field processing

in Food Safety and Quality Control

Gulsun Akdemir Evrendilek
Hakan Tanriverdi
Irem Demir
Sibel Uzuner

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1157649

1,609 views
2 citations

Original Research

Published on 06 Mar 2023

Metabolic engineering of B. subtilis 168 for increased precursor supply and poly-γ-glutamic acid production

in Food Safety and Quality Control

Birthe Halmschlag
Frederik Völker
René Hanke
Sastia P. Putri
Eiichiro Fukusaki
Jochen Büchs
Lars M. Blank

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1111571

2,715 views
4 citations

Review

Published on 22 Dec 2022

Shiga toxin-producing Escherichia coli outbreaks in California’s leafy greens production continuum

in Food Safety and Quality Control

Alison Lacombe
Irwin A. Quintela
Yen-Te Liao
Vivian C.H. Wu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1068690

4,004 views
6 citations

Original Research

Published on 15 Dec 2022

Data mining for prediction and interpretation of bacterial population behavior in food

in Food Safety and Quality Control

Junpei Hosoe
Junya Sunagawa
Shinji Nakaoka
Shige Koseki
Kento Koyama

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.979028

2,841 views

Brief Research Report

Published on 09 Nov 2022

Media impacts recovery of Salmonella enterica and Enterococcus faecium NRRL B2354 from whole black peppercorns, basil leaves, and chia seeds treated with antimicrobial gasses

in Food Safety and Quality Control

Jose O Garcia
Surabhi Wason
Jeyamkondan Subbiah
Joseph Eifert
Laura K. Strawn
Monica A. Ponder

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1033814

1,630 views
5 citations

Original Research

Published on 07 Oct 2022

Knowledge-informed data-driven modeling for sparse identification of governing equations for microbial inactivation processes in food

in Food Safety and Quality Control

Steve Zhang
Firnaaz Ahamed
Hyun-Seob Song

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.996399

1,155 views
2 citations

Original Research

Published on 13 Sep 2022

Antibiotic resistomes and microbial communities in biosolid fertilizers collected from two Canadian wastewater treatment plants in a 10-years interval-potential risks to food chains?

in Food Safety and Quality Control

Mingsong Kang
Sohail Naushad
Allison Hartke
Isaac Firth
Ewa Madey
Dele Ogunremi
Hongsheng Huang

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.894671

1,732 views
3 citations

Original Research

Published on 22 Jul 2022

An Evaluation of the Phenotypic Antibiotic Susceptibility of Potential Lactic Acid Bacteria Starter Cultures Isolated From Cambodian Fermented Foods

in Food Safety and Quality Control

Dalin Ly
Sigrid Mayrhofer
Konrad J. Domig

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.892319

2,031 views
1 citation

Original Research

Published on 19 Jul 2022

Investigation of LED Light Qualities for Peppermint (Mentha x Piperita L.) Cultivation Focusing on Plant Quality and Consumer Safety Aspects

in Food Safety and Quality Control

Jenny Manuela Tabbert
Hartwig Schulz
Andrea Krähmer

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.852155

3,752 views
4 citations

Original Research

Published on 16 Jun 2022

A Numerical Approach to Analyze the Performance of a PEF-Ohmic Heating System in Microbial Inactivation of Solid Food

in Food Safety and Quality Control

J. Moya
L. Astráin-Redín
J. Grasa
G. Cebrián
B. Calvo
I. Álvarez

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.880688

2,564 views
2 citations

Review

Published on 06 Apr 2022

Monitoring of Microbial Safety of Foods Using Lectins: A Review

in Food Safety and Quality Control

Raghu Hirikyathanahalli Vishweswaraiah
Shivendra Tenguria
B. Chandrasekhar
C. G. Harshitha
Kamal Gandhi
Naresh Kumar
Rotimi E. Aluko
Anil Kumar Puniya

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.842063

3,528 views
3 citations

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Articles

Investigation of aflatoxins occurrence in flavoring preparations for the alcoholic beverage industry

Inactivation of Salmonella enterica in black peppercorn by fluidization with hydrogen peroxide vapor

UV-C inactivation of microorganisms in droplets on food contact surfaces using UV-C light-emitting diode devices

Microbiological sampling and analyses in the food business operators’ HACCP-based self-control programmes

Antimicrobial and biocide resistance in Staphylococcus aureus: genomic features, decontamination strategies, and the role of S. aureus complex-related species, with a focus on ready-to-eat food and food-contact surfaces

Shelf-life extension of traditional licorice root “sherbet” with a novel pulsed electric field processing

Metabolic engineering of B. subtilis 168 for increased precursor supply and poly-γ-glutamic acid production

Shiga toxin-producing Escherichia coli outbreaks in California’s leafy greens production continuum

Data mining for prediction and interpretation of bacterial population behavior in food

Media impacts recovery of Salmonella enterica and Enterococcus faecium NRRL B2354 from whole black peppercorns, basil leaves, and chia seeds treated with antimicrobial gasses

Knowledge-informed data-driven modeling for sparse identification of governing equations for microbial inactivation processes in food

Antibiotic resistomes and microbial communities in biosolid fertilizers collected from two Canadian wastewater treatment plants in a 10-years interval-potential risks to food chains?

An Evaluation of the Phenotypic Antibiotic Susceptibility of Potential Lactic Acid Bacteria Starter Cultures Isolated From Cambodian Fermented Foods

Investigation of LED Light Qualities for Peppermint (Mentha x Piperita L.) Cultivation Focusing on Plant Quality and Consumer Safety Aspects

A Numerical Approach to Analyze the Performance of a PEF-Ohmic Heating System in Microbial Inactivation of Solid Food

Monitoring of Microbial Safety of Foods Using Lectins: A Review