Terkko Navigator / Food microbiology

Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula

Changes in STEC and bacterial communities during enrichment of manufacturing beef in selective and non-selective media

DNA adenine methylase, not the PstI restriction-modification system, regulates virulence gene expression in Shiga toxin-producing Escherichia coli

Pathogen growth when implementing ‘Time as a Public Health Control’

Litsea cubeba fruit essential oil and its major constituent citral as volatile agents in an antimicrobial packaging material.

Isolation, characterization and antibiotic resistance of Proteus mirabilis from Belgian broiler carcasses at retail and human stool

Phenotypic and genomic differences among S. cerevisiae strains in nitrogen requirements during wine fermentations

Pore-forming treatments induce aggregation of Salmonella Senftenberg through protein leakage

Decreased biofilm formation by planktonic cells of Listeria monocytogenes in the presence of sodium hypochlorite

Modifications of the U.S. food and drug administration validated method for detection of Cyclospora cayetanensis oocysts in prepared dishes: Mexican-style salsas and guacamole

Combinatorial analysis of population dynamics, metabolite levels and malolactic fermentation in Saccharomyces cerevisiae/ Lachancea thermotolerans mixed fermentations

Application of plasma activated water for decontamination of alfalfa and mung bean seeds

Thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves

The effect of four alternative chilling regimes on the bacterial load on beef carcasses

Impact of DNA extraction and sampling methods on bacterial communities monitored by 16S rDNA metabarcoding in cold-smoked salmon and processing plant surfaces

Zoonotic parasitic organisms on vegetables: Impact of production system characteristics on presence, prevalence on vegetables in northwestern Iran and washing methods for removal

Acid tolerance response of Salmonella during simulated chilled beef storage and its regulatory mechanism based on the PhoP/Q system

Comparative transcriptome analysis reveals the key regulatory genes for higher alcohol formation by yeast at different α-amino nitrogen concentrations

Exploring the potential of foodborne transmission of respiratory viruses

Effect of water activity on inactivation of Listeria monocytogenes using gaseous chlorine dioxide – A kinetic analysis

Intestinal parasites among food handlers in Iran: A systematic review and meta-analysis

Metabolic network of ammonium in cereal vinegar solid-state fermentation and its response to acid stress

Application of bioactive glycolipids to control Listeria monocytogenes biofilms and as post-lethality contaminants in milk and cheese

Spoilage potential of Bacillus subtilis in a neutral-pH dairy dessert

Comparative genomics of Clostridium species associated with vacuum-packed meat spoilage

Development and optimization of a loop-mediated isothermal amplification (LAMP) assay for the species-specific detection of Penicillium expansum

Characterization of bacteriophage VVP001 and its application for the inhibition of Vibrio vulnificus causing seafood-borne diseases

Impact of shoulders on the calculus of heat sterilization treatments with different bacterial spores

A survey of a blown pack spoilage produced by Clostridium perfringens in vacuum–packaged wurstel

Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider

Inhibition of Listeria monocytogenes by the Staphylococcus capitis - derived bacteriocin capidermicin

Applicability of Enterobacteriaceae and coliforms tests as indicators for Cronobacter in milk powder factory environments

Heat resistance and genomics of spoilage Alicyclobacillus spp. Isolated from fruit juice and fruit-based beverages

Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations

Relating starter cultures to volatile profile and potential markers in green Spanish-style table olives by compositional data analysis

One-step duplex RT-droplet digital PCR assay for the detection of norovirus GI and GII in lettuce and strawberry

Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide

Colonization of toxic cyanobacteria on the surface and inside of leafy green: A hidden source of cyanotoxin production and exposure

Quantifying the bioprotective effect of Lactobacillus sakei CTC494 against Listeria monocytogenes on vacuum packaged hot-smoked sea bream

New insights into thermo-acidophilic properties of Alicyclobacillus acidoterrestris after acid adaptation

Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles

Antimicrobial activity of copper surfaces against biofilm formation by Salmonella Enteritidis and its potential application in the poultry industry

Efficacy of novel phages for control of multi-drug resistant Escherichia coli O177 on artificially contaminated beef and their potential to disrupt biofilm formation

Bacterial diversity in six species of fresh edible seaweeds submitted to high pressure processing and long-term refrigerated storage

Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat

High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham

Novel approaches for the identification of microbial communities in kimchi: MALDI-TOF MS analysis and high-throughput sequencing

Frozen-dough baking potential of psychrotolerant Saccharomyces species and derived hybrids

Screening for heat-resistant reference yeast isolate in orange juice

Action mode of cranberry anthocyanin on physiological and morphological properties of Staphylococcus aureus and its application in cooked meat