Volume 77, Issue 1 (February 2026)

Dietary Intake Levels and Risk Assessment of Phthalates in Baijiu of Sichuan Residents, China

Open Access 28 Feb 2026Original Research

Dietary Intake Levels and Risk Assessment of Phthalates in Baijiu of Sichuan Residents, China

Bi Zhao, Yang Song, Mengting Ma, Yi Xu, Li Lin

J. Food Saf. Food Qual. 2026, 77(1), 45720; https://doi.org/10.31083/JFSFQ45720

Abstract

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221

Assessment of the Prevalence of Presumptive Bacillus cereus, Vibrio spp., and Extended-Spectrum β-Lactamase (ESBL)-Producing Enterobacterales in Sushi Products Collected From Swiss Retail Stores

Open Access 28 Feb 2026Short Communication

Assessment of the Prevalence of Presumptive Bacillus cereus, Vibrio spp., and Extended-Spectrum β-Lactamase (ESBL)-Producing Enterobacterales in Sushi Products Collected From Swiss Retail Stores

Karen Barmettler, Sabrina Corti, Roger Stephan

J. Food Saf. Food Qual. 2026, 77(1), 48132; https://doi.org/10.31083/JFSFQ48132

Abstract

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350

Importance of Condensed Tannins in Food Technology

Open Access 2 Feb 2026Editorial

Importance of Condensed Tannins in Food Technology

Ryszard Amarowicz

J. Food Saf. Food Qual. 2026, 77(1), 47882; https://doi.org/10.31083/JFSFQ47882

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272

Cold Plasma Treatment: A Novel Approach for Microbial Inactivation and Shelf-Life Enhancement of Strawberries

Open Access 12 Jan 2026Original Research

Cold Plasma Treatment: A Novel Approach for Microbial Inactivation and Shelf-Life Enhancement of Strawberries

Congyao Wang, Yabo Fu, Yubing Zhang, Yumeng Zhu, Yanqi Li, Jiazi Shi, Li Li

J. Food Saf. Food Qual. 2026, 77(1), 42664; https://doi.org/10.31083/JFSFQ42664

Abstract

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395

Volume 77, Issue 1 (2026)

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Dietary Intake Levels and Risk Assessment of Phthalates in Baijiu of Sichuan Residents, China

Open Access 28 Feb 2026Original Research

Dietary Intake Levels and Risk Assessment of Phthalates in Baijiu of Sichuan Residents, China

Bi Zhao, Yang Song, Mengting Ma, Yi Xu, Li Lin

J. Food Saf. Food Qual. 2026, 77(1), 45720; https://doi.org/10.31083/JFSFQ45720

Abstract

Download

221

Assessment of the Prevalence of Presumptive Bacillus cereus, Vibrio spp., and Extended-Spectrum β-Lactamase (ESBL)-Producing Enterobacterales in Sushi Products Collected From Swiss Retail Stores

Open Access 28 Feb 2026Short Communication

Assessment of the Prevalence of Presumptive Bacillus cereus, Vibrio spp., and Extended-Spectrum β-Lactamase (ESBL)-Producing Enterobacterales in Sushi Products Collected From Swiss Retail Stores

Karen Barmettler, Sabrina Corti, Roger Stephan

J. Food Saf. Food Qual. 2026, 77(1), 48132; https://doi.org/10.31083/JFSFQ48132

Abstract

Download

350

Importance of Condensed Tannins in Food Technology

Open Access 2 Feb 2026Editorial

Importance of Condensed Tannins in Food Technology

Ryszard Amarowicz

J. Food Saf. Food Qual. 2026, 77(1), 47882; https://doi.org/10.31083/JFSFQ47882

Download

272

Cold Plasma Treatment: A Novel Approach for Microbial Inactivation and Shelf-Life Enhancement of Strawberries

Open Access 12 Jan 2026Original Research

Cold Plasma Treatment: A Novel Approach for Microbial Inactivation and Shelf-Life Enhancement of Strawberries

Congyao Wang, Yabo Fu, Yubing Zhang, Yumeng Zhu, Yanqi Li, Jiazi Shi, Li Li

J. Food Saf. Food Qual. 2026, 77(1), 42664; https://doi.org/10.31083/JFSFQ42664

Abstract

Download

395