International Journal Of Food Microbiology

Incidence of toxigenic fungi and zearalenone in rice grains from Brazil

Validation of EN ISO method 15216-Part 1-Quantification of hepatitis A virus and norovirus in food matrices

Molecular characterization, antibiotic resistance pattern and biofilm formation of Vibrio parahaemolyticus and V-cholerae isolated from crustaceans and humans

Synergistic antimicrobial activities of essential oil vapours against Penicillium corylophilum on a laboratory medium and beef jerky

Efficacy of blue LED in microbial inactivation: Effect of photosensitization and process parameters

Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air

LAMP-based group specific detection of aflatoxin producers within Aspergillus section Flavi in food raw materials, spices, and dried fruit using neutral red for visible-light signal detection

Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria

Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar

Genetic and phenotypic analysis of carbohydrate metabolism and transport in Lactobacillus reuteri