Frontiers in Food Science and Technology | Food Safety and Quality Control

Review

Published on 22 Dec 2022

Shiga toxin-producing Escherichia coli outbreaks in California’s leafy greens production continuum

in Food Safety and Quality Control

Alison Lacombe
Irwin A. Quintela
Yen-Te Liao
Vivian C.H. Wu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1068690

5,382 views
11 citations

Original Research

Published on 15 Dec 2022

Data mining for prediction and interpretation of bacterial population behavior in food

in Food Safety and Quality Control

Junpei Hosoe
Junya Sunagawa
Shinji Nakaoka
Shige Koseki
Kento Koyama

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.979028

3,858 views

Brief Research Report

Published on 09 Nov 2022

Media impacts recovery of Salmonella enterica and Enterococcus faecium NRRL B2354 from whole black peppercorns, basil leaves, and chia seeds treated with antimicrobial gasses

in Food Safety and Quality Control

Jose O Garcia
Surabhi Wason
Jeyamkondan Subbiah
Joseph Eifert
Laura K. Strawn
Monica A. Ponder

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1033814

2,035 views
6 citations

Original Research

Published on 07 Oct 2022

Knowledge-informed data-driven modeling for sparse identification of governing equations for microbial inactivation processes in food

in Food Safety and Quality Control

Steve Zhang
Firnaaz Ahamed
Hyun-Seob Song

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.996399

1,608 views
2 citations

Original Research

Published on 13 Sep 2022

Antibiotic resistomes and microbial communities in biosolid fertilizers collected from two Canadian wastewater treatment plants in a 10-years interval-potential risks to food chains?

in Food Safety and Quality Control

Mingsong Kang
Sohail Naushad
Allison Hartke
Isaac Firth
Ewa Madey
Dele Ogunremi
Hongsheng Huang

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.894671

2,151 views
5 citations

Original Research

Published on 22 Jul 2022

An Evaluation of the Phenotypic Antibiotic Susceptibility of Potential Lactic Acid Bacteria Starter Cultures Isolated From Cambodian Fermented Foods

in Food Safety and Quality Control

Dalin Ly
Sigrid Mayrhofer
Konrad J. Domig

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.892319

2,428 views
1 citation

Original Research

Published on 19 Jul 2022

Investigation of LED Light Qualities for Peppermint (Mentha x Piperita L.) Cultivation Focusing on Plant Quality and Consumer Safety Aspects

in Food Safety and Quality Control

Jenny Manuela Tabbert
Hartwig Schulz
Andrea Krähmer

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.852155

4,952 views
4 citations

Original Research

Published on 16 Jun 2022

A Numerical Approach to Analyze the Performance of a PEF-Ohmic Heating System in Microbial Inactivation of Solid Food

in Food Safety and Quality Control

J. Moya
L. Astráin-Redín
J. Grasa
G. Cebrián
B. Calvo
I. Álvarez

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.880688

3,372 views
2 citations

Review

Published on 06 Apr 2022

Monitoring of Microbial Safety of Foods Using Lectins: A Review

in Food Safety and Quality Control

Raghu Hirikyathanahalli Vishweswaraiah
Shivendra Tenguria
B. Chandrasekhar
C. G. Harshitha
Kamal Gandhi
Naresh Kumar
Rotimi E. Aluko
Anil Kumar Puniya

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.842063

4,304 views
4 citations

Review

Published on 23 Mar 2022

Pasteurization of Beer by Non-Thermal Technologies

in Food Safety and Quality Control

Elham A. Milani
Filipa V.M. Silva

Frontiers in Food Science and Technology

doi 10.3389/frfst.2021.798676

29,623 views
12 citations