Microbial communities play a pivotal role in the functioning of plants by influencing their
physiology and development. While many members of the rhizosphere microbiome are …

Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang,
and kimchi are plentifully available and widely consumed in north eastern Asian countries …

Abstract The One Health concept proposes that there is a connection between human,
animal and environmental health. Plants and their health are not explicitly included. In this …

Ready-to-eat fruit and vegetables are a convenient source of nutrients and fibre for
consumers, and are generally safe to eat, but are vulnerable to contamination with human …

Chemotaxis enables microorganisms to move according to chemical gradients. Although
this process requires substantial cellular energy, it also affords key physiological benefits …

The burden of diseases caused by food-borne pathogens remains largely unknown.
Importantly data indicating trends in food-borne infectious intestinal disease is limited to a …

Much research into food‐borne human pathogens has focused on transmission from foods
of animal origin. However, recent investigations have identified fruits and vegetables are the …

The ability of Salmonella to form complex surface-associated communities, called biofilms,
contributes to its resistance and persistence in both host and non-host environments and is …

The presence, size and importance of bacterial communities on plant leaf surfaces are
widely appreciated. However, information is scarce regarding their composition and how it …

The phyllosphere represents the habitat provided by the aboveground parts of plants, and
on a global scale supports a large and complex microbial community. Microbial interactions …