Journal of Food: Microbiology, Safety & Hygiene

Journal of Food: Microbiology, Safety & Hygiene
Open Access

ISSN: 2476-2059

Volume 9, Issue 4 (2024)

Research Article

Pages: 1 - 6

An Evaluation on the Recovery of Staphylococcus aureus in CHROMagar Versus Conventional Selective Agar in Food Sample Analysis

Lei Benitez*

DOI: 10.35841/2476-2059.24.9.298

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Commentary Article

Pages: 1 - 2

Exploring the Influence of Microbiome Analysis in Food Processing and Safety

Pereira Gilberto*

DOI: 10.35841/2476-2059.24.9.299

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Commentary Article

Pages: 1 - 2

Microbial Fermentation of Functional Dairy Products and its Nutritional Benefits

Li Shufei*

DOI: 10.35841/2476-2059.24.9.300

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Opinion Article

Pages: 1 - 2

Bioactive Potential of Lactococcus lactis Metabolites against Lipopolysaccharide

Li Xingchun*

DOI: 10.35841/2476-2059.24.9.301

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Prospective

Pages: 1 - 2

Strategies for Cronobacter sakazakii Inactivation in Food by Using Thermal and Non Thermal Techniques

Chun Zhang Jiang*

DOI: 10.35841/2476-2059.24.9.302

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Short Communication

Pages: 1 - 2

Extended Spectrum β-Lactamase Producing Bacteria in Foods

Moor Halim*

DOI: 10.35841/2476-2059.24.9.303

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Commentary Article

Pages: 1 - 2

The Microbial Contamination of Bacterial and Fungal Communities in Colombian Coffee Fermentation

Wen Wang*

DOI: 10.35841/2476-2059.24.9.304

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Short Communication

Pages: 1 - 2

Impact on Public Health and Processing Practices of Enterobacteriaceae in Broiler Chickens

Zaijun Li*

DOI: 10.35841/2476-2059.24.9.305

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Prospective

Pages: 1 - 2

The Presence of Salmonella typhimurium in Shellfish and the Impact on Food Safety

Joseph Kanner*

DOI: 10.35841/ 2476-2059.24.9.306

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Opinion Article

Pages: 1 - 2

Exploring the Scientific Insights and Potential Applications of Novel Sources of Antimicrobial Agents for Food Preservation

Dejato Rocha*

DOI: 10.35841/ 2476-2059.24.9.307

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