Contamination of Clostridium perfringens in soy sauce, and quantitative microbial risk assessment for C. perfringens through soy sauce consumption

Low-shear modeled microgravity impacts the acid stress response and post-thermal stress behavior of acid-resistant, adaptable, and sensitive Escherichia coli O157:H7 strains

Space food and bacterial infections: Realities of the risk and role of science

Toxic potential of Bacillus cereus isolated from fermented alcoholic beverages

A closer look at changes in high-risk food-handling behaviors and perceptions of primary food handlers at home in South Korea across time

Changes in consumers' food purchase and transport behaviors over a decade (2010 to 2019) following health and convenience food trends

A fast and effective alternative to a high-ethanol disinfectant: Low concentrations of fermented ethanol, caprylic acid, and citric acid synergistically eradicate biofilm-embedded methicillin-resistant Staphylococcus aureus

Labchip-based diagnosis system for on-site application: Sensitive and easy-to-implement detection of single recoverable Cronobacter in infant formula without post-enrichment treatment

Combined treatment of β-resorcylic acid and capric acid enhances mild heat pasteurization for inactivating Salmonella Typhimurium in orange juice

Recent advances in the application of antibacterial complexes using essential oils