Ranking of Low-Moisture Foods in Support of Microbiological Risk Management: meeting report and systematic review (Microbiological risk assessment series, 26)

World Food and Agriculture FAO - Statistical Yearbook (FAO Statistical Yearbook - World Food and Agriculture)

Microbial Toxins in Food Systems: Causes, Mechanisms, Complications, and Metabolism

Detection, Control, Risk Assessment, and Prevention of Foodborne Microorganisms

Mitigation Strategies and Risk Management for Food Contaminants

Antibiotic Residues, Antimicrobial Resistance and Intervention Strategies of Foodborne Pathogens

Advanced Research in Inactivation Technologies of Foodborne Microorganisms

Phytoremediation in Food Safety: Risks and Prospects

Antioxidant Activity of Fermented Foods and Food Microorganisms

FOOD SECURITY: Quality Management, Issues & Economic Implications (Hunger and Poverty: Causes, Impacts and Eradication; Food Science and Technology)

Food and Microbes (Bioprocessing in Food Science)

Harnessing Microbes for Sustainable Food Systems

The Microbiology of Food

Ergonomic Assessment of Risk Factors in Vegetable Production System

Antifungal Metabolites of Rhizobacteria for Sustainable Agriculture (Fungal Biology)

Risques microbiologiques alimentaires

Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory

Fruit and Vegetables: opportunities and challenges for small-scale sustainable farming

Rapid methods for biological and chemical contaminants in food and feed

Mitigation Strategies and Risk Management for Food Contaminants

Foodborne Pathogens: Control, Detection and Safety

Pesticide residues in food 2006: evaluations: Part 1: Residues, Vol. 1: Pt. 1, v. 1 (FAO plant production and protection paper): 189

Food & Agriculture Organization of the United Nations (FAO)

Fermented Foods and Microbes Related to Health

The Antioxidant Potential of Fermented Foods: Challenges and Future Trends

Federated Learning for Smart Agriculture and Food Quality Enhancement