Microbial consortia in commercial salmon products: A comparative study using cultivation-dependent and high-throughput sequencing approaches

Microbial profiling of oysters from a processing plant and retail products: Analysis based on culture-dependent methods and 16S rRNA gene sequencing

Space food production on microbiological safety: Key considerations for the design of Hazard Analysis and Critical Control Points (HACCP) plan

Potential of phytic acid in synergy with sodium chloride as a natural-borne preservative to inactivate Escherichia coli O157:H7 and inhibit natural microfloral in fresh noodles at room temperature

Growth of <i>Listeria monocytogenes</i> in fresh vegetables and vegetable salad products: An update on influencing intrinsic and extrinsic factors

Novel hypothesis for infant methemoglobinemia: Survival and metabolism of nitrite-producers from vegetables under gastrointestinal stress and intestinal adhesion

Prevalence and phylogenetic traits of nitrite-producing bacteria in raw ingredients and processed baby foods: Potential sources of foodborne infant methemoglobinemia

Desiccation strategies of<i> Cronobacter</i><i> sakazakii</i> to survive in low moisture foods and environment

One health approach for prioritization of potential foodborne pathogens: Risk-ranking, Delphi survey, and criteria evaluation pre- and post-COVID-19 pandemic

Molecular Prevalence and Phylogeny of Tick-Borne Viruses in Meat and Dairy Products in the Republic of Korea