+1 (202) 780-33972023: Volume 7, Issue 5
Commentary P.1-2
Food preservation parameters and the local microbiota have an impact on the production rate, profile, and stability of acylated homoserine lactones produced by food-derived Enterobacteriaceae.
Author(s): Sara Molin
DOI: 10.35841/aafmy-7.5.161
Opinion Article P.0-1
The function of toll-like receptors in the host's defense against bacterial infection.
Author(s): Stephan Modlin
DOI: 10.35841/aafmy-7.5.162
Neurotology P.0-1
Comparing the prevalence of disease caused by foodborne microbiological pathogens while accounting for ambiguity.
Author(s): Eric Powell
DOI: 10.35841/aafmy-7.5.163
Rapid Communication P.0-1
Food Safety Education: Identifying and Classifying Consumer Food-Handling Behaviors.
Author(s): Patricia Hillers
DOI: 10.35841/aafmy-7.5.164
Short Communication P.0-1
A structural and functional investigation of the interactions between Staphylococcus aureus peptidoglycan and lipoteichoic acid.
Author(s): Akio Naimi
DOI: 10.35841/aafmy-7.5.165
Perspective P.0-1
The possibility of recall insurance enhancing food safety.
Author(s): Aleta Skees
DOI: 10.35841/aafmy-7.5.166
Opinion Article P.0-1
Reusing water in the food sector using membrane-based desalination of used process water and organic removal.
Author(s): Amelia Bari
DOI: 10.35841/aafmy-7.5.167
Rapid Communication P.1-2
Slurry bioreactor operation for food waste breakdown over an extended period of time.
Author(s): Jong Park
DOI: 10.35841/aafmy-7.5.168
Short Communication P.1-2
The risk of foodborne botulism from pasteurized in-packaged cold beef products.
Author(s): Kinya Fujii
DOI: 10.35841/aafmy-7.5.169
Opinion Article P.1-2
Intestinal mucosal IgA responses to pathogenic and non-pathogenic bacteria.
Author(s): Popkin Uche
DOI: 10.35841/aafmy-7.5.170