,

Quantitative Microbial Risk Assessment of Listeria monocytogenes Foodborne Illness through Consumption of Enoki Mushrooms in Domestic Susceptible and General Populations

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Risk Assessment Study on Escherichia coli O157:H7 in the Post-Harvest Stage of Oyster Mushrooms in Korea

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Development of Survival Prediction Models for Pathogenic Escherichia coli in Salted Small Octopus and Dried Shredded Squid

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Prevalence of Potential Key Genes Contributing to Pathogenicity of Foodborne Bacteria Isolated from Fruit/Vegetable-related Sources

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Population levels and compositional characteristics of bacteria in salted fish products according to the seasonal distribution