Terkko Navigator / Food microbiology

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

Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries

Biovolume and spatial distribution of foodborne Gram-negative and Gram-positive pathogenic bacteria in mono- and dual-species biofilms

Salmonella survival after exposure to heat in a model meat juice system

Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing

Neutral electrolyzed oxidizing water is effective for pre-harvest decontamination of fresh produce

Characterization of Bacillus cereus sensu lato isolates from milk for consumption; phylogenetic identity, potential for spoilage and disease

Survival and metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal wines

Rapid estimation of Salmonella enterica contamination level in ground beef – Application of the time-to-positivity method using a combination of molecular detection and direct plating

A pH-neutral electrolyzed oxidizing water significantly reduces microbial contamination of fresh spinach leaves

A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef

Molecular interaction between methicillin-resistant Staphylococcus aureus (MRSA) and chicken breast reveals enhancement of pathogenesis and toxicity for food-borne outbreak

Salmonella enterica colonization and fitness in pre-harvest cantaloupe production

Evaluation of bacterial communities of Grana Padano cheese by DNA metabarcoding and DNA fingerprinting analysis

Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon

Efficacy of combinations of lactic acid and potassium sorbate against Listeria monocytogenes in chicken stored under modified atmospheres

Identification and molecular characteristics of verotoxin-producing Escherichia coli (VTEC) from bovine and pig carcasses isolated in Poland during 2014–2018

Influence of physical variables on the transfer of Salmonella Typhimurium LT2 between potato (Solanum tuberosum) and stainless steel via static and dynamic contact

Characterization and pre-industrial validation of Streptococcus thermophilus strains to be used as starter cultures for Crescenza, an Italian soft cheese

Genome-scale metabolic modeling of Acetobacter pasteurianus 386B reveals its metabolic adaptation to cocoa fermentation conditions

Interaction between norovirus and Histo-Blood Group Antigens: A key to understanding virus transmission and inactivation through treatments?

Use of chitosan and tannins as alternatives to antibiotics to control mold growth on PDO Pecorino Toscano cheese rind

Verification of peroxyacetic acid treatment against L. monocytogenes on fresh apples using E. faecium NRRL B-2354 as a surrogate in commercial spray-bar operations

The use of a CDC biofilm reactor to grow multi-strain Listeria monocytogenes biofilm

Development of a broad-spectrum Salmonella phage cocktail containing Viunalike and Jerseylike viruses isolated from Thailand

Yersinia enterocolitica detection in pork products: Evaluation of isolation protocols

Bactericidal and synergistic effects of X-ray irradiation and gallic acid against foodborne pathogens on lettuce

Gaseous antimicrobial treatments to control foodborne pathogens on almond kernels and whole black peppercorns

Surface properties associated with the production of polysaccharides in the food bacteria Propionibacterium freudenreichii

Bacteriophage biocontrol of Shiga toxigenic Escherichia coli (STEC) O145 biofilms on stainless steel reduces the contamination of beef

Proteomics study unveils ROS balance in acid-adapted Salmonella Enteritidis

Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis

Basal catalase activity and high glutathione levels influence the performance of non-Saccharomyces active dry wine yeasts

A quasimetagenomics method for concerted detection and subtyping of Salmonella enterica and E. coli O157:H7 from romaine lettuce

Predicting growth of Listeria monocytogenes at dynamic conditions during manufacturing, ripening and storage of cheeses – Evaluation and application of models

Determination of the growth potential of Listeria monocytogenes in various types of Belgian artisanal cheeses by challenge tests

Combined application of antagonistic Wickerhamomyces anomalus BS91 strain and Cynara cardunculus L. leaf extracts for the control of postharvest decay of citrus fruit

A novel staphylococcal enterotoxin SE02 involved in a staphylococcal food poisoning outbreak that occurred in Tokyo in 2004

Microbial safety of oily, low water activity food products: A review

Treatment with disinfectants may induce an increase in viable but non culturable populations of Listeria monocytogenes in biofilms formed in smoked salmon processing environments

Characterization of persistent Listeria monocytogenes strains from ten dry-cured ham processing facilities

Deciphering the d-/l-lactate-producing microbiota and manipulating their accumulation during solid-state fermentation of cereal vinegar

Antimicrobial activities of organic acid vapors against Acidovorax citrulli, Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes on Cucurbitaceae seeds

Comparative study of multiplex real-time recombinase polymerase amplification and ISO 11290-1 methods for the detection of Listeria monocytogenes in dairy products

The effects of varied food acid ratios and egg components on Salmonella Typhimurium culturability from raw egg-based sauces

Induced resistance in nectarine fruit by Bacillus licheniformis W10 for the control of brown rot caused by Monilinia fructicola