Editorial: Microbiological Safety of Foods

[1] Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector [J]. FERMENTATION-BASEL, 2019, 5 (04):

[2] Prevalence and Toxicity Characterization of Bacillus cereus in Food Products from Poland [J]. FOODS, 2019, 8 (07)

[3] Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products [J]. FOODS, 2019, 8 (07)

[4] Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance [J]. MICROORGANISMS, 2020, 8 (02)

[5] Capozzi V, 2017, FERMENTATION-BASEL, V3, DOI 10.3390/fermentation3040049

[6] Effects of Water Quality and Post-Harvest Handling on Microbiological Contamination of Lettuce at Urban and Peri-Urban Locations of Ouagadougou, Burkina Faso [J]. FOODS, 2018, 7 (12)

[7] Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display [J]. FOODS, 2019, 8 (01):

[8] Tracing of Listeria monocytogenes Contamination Routes in Fermented Sausage Production Chain by Pulsed-Field Gel Electrophoresis Typing [J]. FOODS, 2018, 7 (12)

[9] Foodborne Illness Incidence Rates and Food Safety Risks for Populations of Low Socioeconomic Status and Minority Race/Ethnicity: A Review of the Literature [J]. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH, 2013, 10 (08): : 3634 - 3652

[10] Food Safety, a Global Challenge [J]. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH, 2016, 13 (01):

[1] Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector [J]. FERMENTATION-BASEL, 2019, 5 (04):

[2] Prevalence and Toxicity Characterization of Bacillus cereus in Food Products from Poland [J]. FOODS, 2019, 8 (07)

[3] Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products [J]. FOODS, 2019, 8 (07)

[4] Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance [J]. MICROORGANISMS, 2020, 8 (02)

[5] Capozzi V, 2017, FERMENTATION-BASEL, V3, DOI 10.3390/fermentation3040049

[6] Effects of Water Quality and Post-Harvest Handling on Microbiological Contamination of Lettuce at Urban and Peri-Urban Locations of Ouagadougou, Burkina Faso [J]. FOODS, 2018, 7 (12)

[7] Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display [J]. FOODS, 2019, 8 (01):

[8] Tracing of Listeria monocytogenes Contamination Routes in Fermented Sausage Production Chain by Pulsed-Field Gel Electrophoresis Typing [J]. FOODS, 2018, 7 (12)

[9] Foodborne Illness Incidence Rates and Food Safety Risks for Populations of Low Socioeconomic Status and Minority Race/Ethnicity: A Review of the Literature [J]. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH, 2013, 10 (08): : 3634 - 3652

[10] Food Safety, a Global Challenge [J]. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH, 2016, 13 (01):