 Food Microbiology
"Food Microbiology" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.
| Descriptor ID |
D005516
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| MeSH Number(s) |
H01.158.273.540.274.332 J01.576.423.850.730.500.249.300 N06.850.425.200 N06.850.460.400.300 N06.850.601.500.249.300
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| Concept/Terms |
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Below are MeSH descriptors whose meaning is more general than "Food Microbiology".
Below are MeSH descriptors whose meaning is more specific than "Food Microbiology".
This graph shows the total number of publications written about "Food Microbiology" by people in UAMS Profiles by year, and whether "Food Microbiology" was a major or minor topic of these publications.
To see the data from this visualization as text, click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2023 | 0 | 2 | 2 | | 2022 | 0 | 2 | 2 | | 2021 | 0 | 2 | 2 | | 2020 | 1 | 1 | 2 | | 2016 | 0 | 1 | 1 | | 2015 | 1 | 2 | 3 | | 2014 | 1 | 1 | 2 | | 2013 | 1 | 0 | 1 | | 2012 | 0 | 4 | 4 | | 2011 | 2 | 1 | 3 | | 2010 | 3 | 1 | 4 | | 2009 | 1 | 1 | 2 | | 2008 | 0 | 1 | 1 | | 2007 | 0 | 2 | 2 | | 2005 | 2 | 1 | 3 | | 2004 | 1 | 1 | 2 | | 2003 | 1 | 0 | 1 | | 2002 | 1 | 1 | 2 | | 2000 | 2 | 0 | 2 | | 1999 | 1 | 1 | 2 | | 1998 | 1 | 0 | 1 | | 1995 | 0 | 1 | 1 | | 1994 | 0 | 1 | 1 |
To return to the timeline, click here.
Below are the most recent publications written about "Food Microbiology" by people in Profiles over the past ten years.
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Ding Q, Ge C, Baker RC, Buchanan RL, Tikekar RV. Genetic response of Salmonella Typhimurium to trans-cinnamaldehyde assisted heat treatment and its correlation with bacterial resistance in different low moisture food components. Food Microbiol. 2023 Aug; 113:104271.
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Ding Q, Ge C, Baker RC, Buchanan RL, Tikekar RV. Assessment of trans-cinnamaldehyde and eugenol assisted heat treatment against Salmonella Typhimurium in low moisture food components. Food Microbiol. 2023 Jun; 112:104228.
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Gao Z, Ge C, Baker RC, Tikekar RV, Buchanan RL. Enhancement of Thermal Inactivation of Cronobacter sakazakii in Apple Juice at 58?C by Inclusion of Butyl Para-Hydroxybenzoate and Malic Acid. J Food Prot. 2022 11 01; 85(11):1515-1521.
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Gao Z, Ge C, Baker RC, Tikekar RV, Buchanan RL. Evaluation of Potential for Butyl and Heptyl Para-Hydroxybenzoate Enhancement of Thermal Inactivation of Cronobacter sakazakii during Rehydration of Powdered Infant Formula and Nonfat Dry Milk. J Food Prot. 2022 08 01; 85(8):1133-1141.
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Ding Q, Ge C, Baker RC, Buchanan RL, Tikekar RV. Assessment of butylparaben (4-hydroxybenzoic acid butyl ester)-assisted heat treatment against Escherichia coli O157:H7 and Salmonella enterica serotype Typhimurium in meat and bone meal. J Food Sci. 2021 Jun; 86(6):2569-2578.
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Gao Z, Ding Q, Ge C, Baker RC, Tikekar RV, Buchanan RL. Synergistic Effects of Butyl Para-Hydroxybenzoate and Mild Heating on Foodborne Pathogenic Bacteria. J Food Prot. 2021 Apr 01; 84(4):545-552.
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Griffin TW, Baer JG, Ward JE. Direct Comparison of Fecal and Gut Microbiota in the Blue Mussel (Mytilus edulis) Discourages Fecal Sampling as a Proxy for Resident Gut Community. Microb Ecol. 2021 Jan; 81(1):180-192.
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Sullivan G, Guo X, Tokman JI, Roof S, Trmcic A, Baker RC, Tang S, Markwell P, Wiedmann M, Kovac J. Extended Enrichment Procedures Can Be Used To Define False-Negative Probabilities for Cultural Gold Standard Methods for Salmonella Detection, Facilitating Comparisons between Gold Standard and Alternative Methods. J Food Prot. 2020 Jun 01; 83(6):1030-1037.
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Molina-Santiago C, Udaondo Z, Cordero BF, Ramos JL. Interspecies cross-talk between co-cultured Pseudomonas putida and Escherichia coli. Environ Microbiol Rep. 2017 08; 9(4):441-448.
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Ndetan H, Ekanem US, Faramawi MF, Chedjieu IP, Thapa S, Johnson BK, Johnson KD, Surani SS, Johnson ES. Long-Term Nonmalignant Disease Mortality in Subjects Exposed to Transmissible Agents Present in Animals Used for Food. Vector Borne Zoonotic Dis. 2016 11; 16(11):696-702.
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Sanad YM, Johnson K, Park SH, Han J, Deck J, Foley SL, Kenney B, Ricke S, Nayak R. Molecular Characterization of Salmonella enterica Serovars Isolated from a Turkey Production Facility in the Absence of Selective Antimicrobial Pressure. Foodborne Pathog Dis. 2016 Feb; 13(2):80-7.
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Lambertini E, Buchanan RL, Narrod C, Ford RM, Baker RC, Pradhan AK. Quantitative assessment of human and pet exposure to Salmonella associated with dry pet foods. Int J Food Microbiol. 2016 Jan 04; 216:79-90.
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Lamps LW. Update on infectious enterocolitides and the diseases that they mimic. Histopathology. 2015 Jan; 66(1):3-14.
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Khalil RK, Gomaa MA, Khalil MI. Detection of shiga-toxin producing E. coli (STEC) in leafy greens sold at local retail markets in Alexandria, Egypt. Int J Food Microbiol. 2015 Mar 16; 197:58-64.
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Baker RC, Ford RM, Helander ME, Marecki J, Natarajan R, Ray B. Framework for managing mycotoxin risks in the food industry. J Food Prot. 2014 Dec; 77(12):2181-8.
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