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Relevant bibliographies by topics / Food microbiology / Journal articles

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Journal articles on the topic 'Food microbiology'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Sadiku, Matthew N. O., Tolulope J. Ashaolu, and Sarhan M. Musa. "Food Microbiology." International Journal of Trend in Scientific Research and Development Volume-3, Issue-4 (2019): 837–38. http://dx.doi.org/10.31142/ijtsrd23951.

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2

Bhattacharyya, Sayan. "Food microbiology." Eastern Journal of Medical Sciences 8, no. 3 (2024): 55–58. http://dx.doi.org/10.32677/ejms.v8i3.4433.

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Background: Food is imperative for continuation of life. However, it is also an important vehicle of entry of infections. Bacterial, viral and parasitic agents, causing these infections can all spread by food. Bacteria can produce many toxins and also be invasive sometimes, which can lead to diarrhoea and dysentery, respectively. This contamination takes place by risks like cooking food at improper temperature and keeping food open after cooking. These risks lead to various hazards. Also, microbes can help prepare different foods like fermented foods and kombucha tea. Modern society relies hea

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3

Laranjo, Marta, María de Guía Córdoba, Teresa Semedo-Lemsaddek, and Maria Eduarda Potes. "Food Microbiology." BioMed Research International 2019 (April 4, 2019): 1–2. http://dx.doi.org/10.1155/2019/8039138.

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4

Golden, David A. "Food microbiology." Trends in Food Science & Technology 6, no. 12 (1995): 423. http://dx.doi.org/10.1016/s0924-2244(00)89242-0.

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5

Skovgaard, Niels. "Food Microbiology." International Journal of Food Microbiology 61, no. 2-3 (2000): 209–10. http://dx.doi.org/10.1016/s0168-1605(00)00383-4.

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6

Lund, Carl. "Food microbiology." International Journal of Food Microbiology 32, no. 1-2 (1996): 245–46. http://dx.doi.org/10.1016/0168-1605(96)85890-9.

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7

Wimpenny, J. W. T. "Food microbiology." Endeavour 19, no. 4 (1995): 174. http://dx.doi.org/10.1016/0160-9327(95)90090-x.

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8

Andrews, Wallace H. "Food Microbiology." Journal of AOAC INTERNATIONAL 69, no. 2 (1986): 274–77. http://dx.doi.org/10.1093/jaoac/69.2.274a.

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9

Andrews, Wallace H. "Food Microbiology." Journal of AOAC INTERNATIONAL 70, no. 2 (1987): 305a—308. http://dx.doi.org/10.1093/jaoac/70.2.305a.

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10

Matthew, N. O. Sadiku, J. Ashaolu Tolulope, and M. Musa Sarhan. "Food Microbiology." International Journal of Trend in Scientific Research and Development 3, no. 4 (2019): 837–38. https://doi.org/10.31142/ijtsrd23951.

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Microbiology is a branch of biology that deals with organisms too small to be seen without magnification. It is the study of microorganisms, which are organisms such as bacteria, parasites, viruses, yeasts, molds, etc. that are so small they can only be seen using a microscope. Food microbiology is concerned with the effects microbes or organisms can have on the quality and safety of food products. This paper presents a brief introduction on food microbiology. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Food Microbiology" Published in International Journal of Trend i

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11

Laranjo, Marta, María de Guía Córdoba, Teresa Semedo-Lemsaddek, and Maria Eduarda Potes. "Food Microbiology 2020." BioMed Research International 2021 (December 17, 2021): 1–2. http://dx.doi.org/10.1155/2021/9785432.

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12

Andrews, Wallace H. "Food Microbiology—Nondairy." Journal of AOAC INTERNATIONAL 82, no. 2 (1999): 476–77. http://dx.doi.org/10.1093/jaoac/82.2.476.

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13

Buchanan, Robert L. "Predictive food microbiology." Trends in Food Science & Technology 4, no. 1 (1993): 6–11. http://dx.doi.org/10.1016/s0924-2244(05)80004-4.

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14

Skovgaard, Niels. "Food microbiology protocols." International Journal of Food Microbiology 68, no. 1-2 (2001): 161–62. http://dx.doi.org/10.1016/s0168-1605(01)00498-6.

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15

Andrews, Wallace H. "Food Microbiology (Nondairy)." Journal of AOAC INTERNATIONAL 73, no. 1 (1990): 134–39. http://dx.doi.org/10.1093/jaoac/73.1.134b.

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16

Andrews, Wallace H. "Food Microbiology (Nondairy)." Journal of AOAC INTERNATIONAL 74, no. 1 (1991): 158–62. http://dx.doi.org/10.1093/jaoac/74.1.158a.

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17

Bishop, J. Russell. "Food Microbiology—Dairy." Journal of AOAC INTERNATIONAL 75, no. 1 (1992): 128. http://dx.doi.org/10.1093/jaoac/75.1.128a.

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18

Andrews, Wallace H. "Food Microbiology—Nondairy." Journal of AOAC INTERNATIONAL 75, no. 1 (1992): 129–34. http://dx.doi.org/10.1093/jaoac/75.1.129.

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19

Bishop, J. Russell. "Food Microbiology—Dairy." Journal of AOAC INTERNATIONAL 76, no. 1 (1993): 153–54. http://dx.doi.org/10.1093/jaoac/76.1.153.

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20

Andrews, Wallace H. "Food Microbiology—Nondairy." Journal of AOAC INTERNATIONAL 76, no. 1 (1993): 154–59. http://dx.doi.org/10.1093/jaoac/76.1.154.

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21

Bishop, J. Russell. "Food Microbiology (Dairy)." Journal of AOAC INTERNATIONAL 77, no. 1 (1994): 186–87. http://dx.doi.org/10.1093/jaoac/77.1.186a.

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22

Andrews, Wallace H. "Food Microbiology (Nondairy)." Journal of AOAC INTERNATIONAL 77, no. 1 (1994): 187–94. http://dx.doi.org/10.1093/jaoac/77.1.187.

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23

Bishop, J. Russell. "Food Microbiology—Dairy." Journal of AOAC INTERNATIONAL 78, no. 1 (1995): 181–82. http://dx.doi.org/10.1093/jaoac/78.1.181.

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24

Andrews, Wallace H. "Food Microbiology—Nondairy." Journal of AOAC INTERNATIONAL 78, no. 1 (1995): 182–88. http://dx.doi.org/10.1093/jaoac/78.1.182.

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25

Bishop, J. Russell. "Food Microbiology–Dairy." Journal of AOAC INTERNATIONAL 79, no. 1 (1996): 253–54. http://dx.doi.org/10.1093/jaoac/79.1.253.

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26

Andrews, Wallace H. "Food Microbiology–Nondairy." Journal of AOAC INTERNATIONAL 79, no. 1 (1996): 254–61. http://dx.doi.org/10.1093/jaoac/79.1.254.

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27

Andrews, Wallace H. "Food Microbiology—Nondairy." Journal of AOAC INTERNATIONAL 80, no. 1 (1997): 177–83. http://dx.doi.org/10.1093/jaoac/80.1.177.

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28

Tatini, Sita R. "Food Microbiology-Dairy." Journal of AOAC INTERNATIONAL 81, no. 1 (1998): 191–92. http://dx.doi.org/10.1093/jaoac/81.1.191.

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29

Andrews, Wallace H. "Food Microbiology-Nondairy." Journal of AOAC INTERNATIONAL 81, no. 1 (1998): 192–201. http://dx.doi.org/10.1093/jaoac/81.1.192.

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30

Liao, Min-Ken. "Food Microbiology 101." Journal of Microbiology & Biology Education 13, no. 2 (2012): 200. http://dx.doi.org/10.1128/jmbe.v13i2.480.

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31

Andrews, Wallace H. "Food Microbiology (Nondairy)." Journal of AOAC INTERNATIONAL 71, no. 1 (1988): 103–5. http://dx.doi.org/10.1093/jaoac/71.1.103.

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32

Mastrorocco, Donald A., and Wallace H. Andrews. "Food Microbiology (Nondairy)." Journal of AOAC INTERNATIONAL 72, no. 1 (1989): 102–4. http://dx.doi.org/10.1093/jaoac/72.1.102.

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33

Augustin, Jean-Christophe, and Vincent Carlier. "French Laboratory Proficiency Testing Program for Food Microbiology." Journal of AOAC INTERNATIONAL 85, no. 4 (2002): 952–59. http://dx.doi.org/10.1093/jaoac/85.4.952.

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Abstract The proficiency testing program in food microbiology (Réseau d' Analyses et d'Echanges en Microbiologie des Aliments; RAEMA), created in 1988, currently includes 440 participating laboratories. The program establishes proficiency in detection of Salmonella and Listeria monocytogenes, as well as quantitation of aerobic microorganisms, Enterobacteriaceae, coliforms, Escherichia coli, Clostridium perfringens, coagulase-positive Staphylococcus, and Listeria monocytogenes. Twice a year, 5 test samples are sent to participants to assess their precision and trueness for enumeration and detec

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34

Hammack, Thomas S. "Methods Committee on Microbiology : Food Microbiology, Nondairy." Journal of AOAC INTERNATIONAL 92, no. 1 (2009): 8B—19B. http://dx.doi.org/10.1093/jaoac/92.1.8b.

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35

Sant’Ana, Anderson S. "Editorial overview: Food microbiology." Current Opinion in Food Science 44 (April 2022): 100811. http://dx.doi.org/10.1016/j.cofs.2022.100811.

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36

Rosiak, Elżbieta, Katarzyna Kajak-Siemaszko, Monika Trząskowska, and Danuta Kołożyn-Krajewska. "PREDICTIVE MICROBIOLOGY OF FOOD." Postępy Mikrobiologii - Advancements of Microbiology 57, no. 3 (2019): 229–43. http://dx.doi.org/10.21307/pm-2018.57.3.229.

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37

Ryser, Elliot T. "Food Microbiology and Safety." Journal of Food Science 65, no. 3 (2000): 515. http://dx.doi.org/10.1111/j.1365-2621.2000.tb16038.x.

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38

Ryser, Elliot T. "Food Microbiology and Safety." Journal of Food Science 66, no. 3 (2001): 471. http://dx.doi.org/10.1111/j.1365-2621.2001.tb16132.x.

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39

Gonzales-Barron, Ursula. "Editorial overview: Food microbiology." Current Opinion in Food Science 14 (April 2017): v—vi. http://dx.doi.org/10.1016/j.cofs.2017.02.011.

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40

Wang, Siyun. "Editorial overview: Food microbiology." Current Opinion in Food Science 20 (April 2018): iv. http://dx.doi.org/10.1016/j.cofs.2018.06.005.

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41

da Silva do Nascimento, Maristela. "Editorial overview: Food microbiology." Current Opinion in Food Science 26 (April 2019): iii—iv. http://dx.doi.org/10.1016/j.cofs.2019.06.004.

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42

Mortazavian, Amir M. "Editorial overview: Food microbiology." Current Opinion in Food Science 32 (April 2020): iii—iv. http://dx.doi.org/10.1016/j.cofs.2020.10.007.

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43

Uyttendaele, M., R. Schukkink, B. van Gemen, and J. Debevere. "Int. J. Food Microbiology." International Journal of Food Microbiology 28, no. 1 (1995): 119. http://dx.doi.org/10.1016/0168-1605(95)00083-v.

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44

Curtis, G. D. W., and W. H. Lee. "Int. J. Food Microbiology." International Journal of Food Microbiology 28, no. 3 (1996): 433. http://dx.doi.org/10.1016/s0168-1605(96)90040-9.

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45

Whitfield, Frank B. "Microbiology of food taints." International Journal of Food Science & Technology 33, no. 1 (1998): 31–51. http://dx.doi.org/10.1046/j.1365-2621.1998.00156.x.

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46

Andrews, Wallace H. "Report on Food Microbiology." Journal of AOAC INTERNATIONAL 68, no. 2 (1985): 281–84. http://dx.doi.org/10.1093/jaoac/68.2.281a.

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47

"Food Microbiology." Food Microbiology 40 (June 2014): I—II. http://dx.doi.org/10.1016/s0740-0020(14)00025-2.

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48

Johnson, Arielle J. "Artisanal food microbiology." Nature Microbiology 1, no. 4 (2016). http://dx.doi.org/10.1038/nmicrobiol.2016.39.

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49

"Food microbiology laboratories." Nutrition & Food Science 35, no. 1 (2005). http://dx.doi.org/10.1108/nfs.2005.01735aab.015.

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50

"Food Microbiology Conference." Nutrition & Food Science 38, no. 6 (2008). http://dx.doi.org/10.1108/nfs.2008.01738fab.028.

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