Corrigendum to "Characterization of KMSP1, a newly isolated virulent bacteriophage infecting Staphylococcus aureus, and its application to dairy products" [International Journal of Food Microbiology 394 (2023) 110119] von Kwak, Hyerim, Kim, Jinshil, Ryu, Sangryeol, Bai, Jaewoo

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Corrigendum to “A multiplex PCR for the detection of Vibrio vulnificus hazardous to human and/or animal health from seafood” [International Journal of Food Microbiology, 377 (2022) 109778] von Roig, Arnau Pérez, Carmona-Salido, Héctor, Sanjuán, Eva, Fouz, Belén, Amaro, Carmen

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In response to Tomás, D. et al. (2017). Validation of test portion pooling for Salmonella spp. detection in foods. International Journal of Food Microbiology, 245: 13–21 von Joosten, Han, Iversen, Carol

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International Journal of Food Microbiology von Shafiei, Rasoul, Thonart, Philippe, Delvigne, Frank, babnnejad, manoochehr

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Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337–345 von Ferro, Sergio, Amorico, Tony, Deo, Permal

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International Journal of Food Microbiology

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Responses to “Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337–345” von Botta, Cristian, Ferrocino, Ilario, Cavallero, Maria Chiara, Riva, Simonetta, Giordano, Manuela, Cocolin, Luca

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Reprint of “In response to Tomás, D. et al. (2017). Validation of test portion pooling for Salmonella spp. detection in foods. International Journal of Food Microbiology, 245: 13–21” von Joosten, Han, Iversen, Carol

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International Journal of Food Microbiology von Savadogo, A, Tapi, Arthur, Chollet, Marlène, Wathelet, Bernard, Jacques, Philippe

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Some comments on Huang, L. (2010). Growth kinetics of Escherichia coli O157: H7 in mechanically-tenderized beef. International Journal of Food Microbiology, 140: 40–48 von Ross, T., Olley, J., McMeekin, T.A., Ratkowsky, D.A.

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Erratum to “Food fermentations: microorganisms with technological beneficial use” [International Journal of Food Microbiology 154 (2012) 87–97] von Bourdichon, François, Casaregola, Serge, Farrokh, Choreh, Frisvad, Jens C., Gerds, Monica L., Hammes, Walter P., Harnett, James, Huys, Geert, Laulund, Svend, Ouwehand, Arthur, Powell, Ian B., Prajapati, Jashbhai B., Seto, Yasuyuki, Ter Schure, Eelko, Van Boven, Aart, Vankerckhoven, Vanessa, Zgoda, Annabelle, Tuijtelaars, Sandra, Hansen, Egon Bech

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Replies to the Authors' responses to “Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337–345.” von Ferro, Sergio, Amorico, Tony, Deo, Permal

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Response to letter to the editor on ‘Fumonisin contamination and fumonisin producing black Aspergilli in dried vine fruits of different origin published in International Journal of Food Microbiology, 143:143–149’ von Varga, János, Kocsubé, Sándor, Tóth, Beáta, Bartók, Tibor

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Erratum to “The quorum sensing luxS gene is induced in Lactobacillus acidophilus NCFM in response to Listeria monocytogenes” [International Journal of Food Microbiology 149 (2011) 269–273] von Moslehi-Jenabian, Saloomeh, Vogensen, Finn Kvist, Jespersen, Lene

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Rebuttal to the response letter to our letter to the editor on ‘Fumonisin contamination and fumonisin producing black Aspergilli in dried vine fruits of different origin published in International Journal of Food Microbiology, 143:143–149’ von Nielsen, Kristian Fog, Logrieco, Antonio F.

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Reply to: Response to letter to the editor: Growth kinetics of Escherichia coli O157:H7 in mechanically tenderized beef. International Journal of Food Microbiology, 140: 40–48 von Ross, T., Olley, J., McMeekin, T.A., Ratkowsky, D.A.

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Response to Letter to the Editor: Growth kinetics of Escherichia coli O157:H7 in mechanically-tenderized beef. International Journal of Food Microbiology, 140: 40–48 von Huang, Lihan

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Brettanomyces bruxellensis biofilms: a mode of life to withstand environmental stresses?: Sourced from the research article “New advances on the Brettanomyces bruxellensis biofilm mode of life” (International Journal of Food Microbiology, 2020) von Rousseaux, Sandrine, Lebleux, Manon, Abdo, Hany, Basmacyian, Louise, Roullier-Gall, Chloé, Alexandre, Hervé, Weidmann, Stéphanie

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International Journal of Food Microbiology. Preface von Heperkan, Dilek, Beuchat, Larry R

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Non-Saccharomyces as a tool for modulating wine quality and stimulating malolactic fermentation: Sourced from the research article “Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation” (International Journal of Food Microbiology, 2021). Original language of the article: English von Balmaseda, Aitor, Martín-García, Alba, Leal, Miguel Ángel, Rozès, Nicolas, Bordons, Albert, Reguant, Cristina

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