Discordance in risk perception between children, parents, and teachers in terms of consumption of cheap and poorly nutritious food sold around schools

Correlations among various blood parameters at exsanguination and their relationships to pork quality traits

Decontamination method using heat and relative humidity for radish seeds achieves a 7-log reduction of Escherichia coli O157:H7 without affecting product quality

Microbiological Diversity and Prevalence of Spoilage and Pathogenic Bacteria in Commercial Fermented Alcoholic Beverages (Beer, Fruit Wine, Refined Rice Wine, and Yakju)

Implications for effective food risk communication following the Fukushima nuclear accident based on a consumer survey

Predictive model and optimization of a combined treatment of caprylic acid and citric acid for the reduction of Escherichia coli O157:H7 using the response surface methodology

Microbiological Quality of Seasoned Roasted Layer and Potential Hazard Control in a Real Processing Line

Inactivation of Escherichia coli O157:H7 in biofilm on food-contact surfaces by sequential treatments of aqueous chlorine dioxide and drying

Enhanced protection of pathogenic Escherichia coli ingested by a soil nematode Caenorhabditis elegans against sanitizer treatments

Decontamination efficacy of neutral electrolyzed water to eliminate indigenous flora on a large-scale of cabbage and carrot both in the laboratory and on a real processing line