All Stories

  1. Virulence patterns and prevalence of seven Enterococcus species isolated from meats and leafy vegetables in South Korea
  2. Health Functionality and Quality Control of Laver (Porphyra, Pyropia): Current Issues and Future Perspectives as an Edible Seaweed
  3. Underestimated Risks of Infantile Infectious Disease from the Caregiver’s Typical Handling Practices of Infant Formula
  4. Underrecognized niche of spore-forming bacilli as a nitrite-producer isolated from the processing lines and end-products of powdered infant formula
  5. Prevalence of pathogenic Arcobacter species in South Korea: Comparison of two protocols for isolating the bacteria from foods and examination of nine putative virulence genes
  6. Whole-Genome Sequences of Five Geobacillus stearothermophilus Strains Isolated from Processing Lines of Powdered Infant Formula
  7. Factors Affecting Microbiological Quality of Vegetable- and Meat-Based Meals Served at Cafeterias in the Republic of Korea
  8. New insights into the thermophilic spore-formers in powdered infant formula: Implications of changes in microbial composition during manufacture
  9. Citrus fruit extracts with carvacrol and thymol eliminated 7-log acid-adapted Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes : A potential of effective natural antibacterial agents
  10. Factors that determine the microbiological quality of ready-to-use salted napa cabbage (Brassica pekinensis): Season and distribution temperature
  11. Microbiological criteria and ecology of commercially available processed cheeses according to the product specification and physicochemical characteristics
  12. Development of an effective tool for risk communication about food safety issues after the Fukushima nuclear accident: What should be considered?
  13. Current Interventions for Controlling Pathogenic Escherichia coli
  14. Sodium Chloride Does Not Ensure Microbiological Safety of Foods: Cases and Solutions
  15. Survival of foodborne pathogens ( Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus , Listeria monocytogenes , and Vibrio parahaemolyticus ) in raw ready-to-eat crab marinated in soy sauce
  16. Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants
  17. Changes in the Microbial Composition of Microbrewed Beer during the Process in the Actual Manufacturing Line
  18. Microbial composition of turbid rice wine (Makgeolli) at different stages of production in a real processing line
  19. Implications for effective food risk communication following the Fukushima nuclear accident based on a consumer survey