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Journal of Food: Microbiology, Safety & Hygiene

Journal of Food: Microbiology, Safety & Hygiene
Open Access

ISSN: 2476-2059

+44 1478 350008

Volume 8, Issue 5 (2023)

Opinion Article

Pages: 1 - 2

Sources of Bacterial Contamination and Emerging Innovations in Reducing Contaminants

Liu Sace*

DOI: 10.35248/2476-2059.23.8.228

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Opinion Article

Pages: 1 - 2

Science of Fermentation and Health Benefits of Fermented Vegetables and Fruits

Stuart Bowden*

DOI: 10.35248/2476-2059.23.8.229

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Perspective Article

Pages: 1 - 2

An Overview on Quality and Storage of Raw Meat

Mark Anthony*

DOI: 10.35248/2476-2059.23.8.230

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Commentary Article

Pages: 1 - 2

Prevention and Control of Foodborne Pathogenic Microorganisms

Regina Nguyen*

DOI: 10.35248/2476-2059.23.8.231

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Commentary Article

Pages: 1 - 2

Note on Food Microbial Communities and Ecology

Regina Nguyen*

DOI: 10.35248/2476-2059.23.8.232

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Perspective Article

Pages: 1 - 2

Types of Microbial Bacteria Isolated from Milk and Factors Affecting their Composition

Zhao Chen*

DOI: 10.35248/2476-2059.23.8.233

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Perspective Article

Pages: 1 - 2

Uses of Yeasts and Molds in Fermentation of Food

Christian Anumudu*

DOI: 10.35248/2476-2059.23.8.234

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Opinion Article

Pages: 1 - 2

Importance of Pasteurization and Advantages of Pasteurized Meat

Shakila M Banu*

DOI: 10.35248/2476-2059.23.8.237

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Opinion Article

Pages: 1 - 2

Importance of Filamentous Fungi in Regulation of Food Fermentation

Quin Polo*

DOI: 10.35248/2476-2059.23.8.236

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Perspective Article

Pages: 1 - 2

Role of Bacteria in Regulation of Food Fermentation

Ahiakwo Ogbo*

DOI: 10.35248/2476-2059.23.8.235

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