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n/a; bacteria; stainless steel; Escherichia coli; biofilm formation; beef; powdered infant formula; bile acids; stx-subtypes; raw milk; Shiga toxin-producing Escherichia coli; Cronobacter sakazakii; synergism of mild heat and pressure; raspberry; blueberry; biocidal effectiveness; salmonellosis; Listeria monocytogenes; small fruits; biosensors; food borne pathogens; grape; postharvest diseases; modified atmosphere packaging; high hydrostatic pressure; epithelial barrier; carvacrol; dietary bioactive components; rapid detection; essential oils; ozon; stx-genes; Cronobacter outbreaks; habituation; plant extracts; Escherichia coli (STEC); ozonated water; disinfectants; caprylic acid; foodborne pathogens; temperature; natural background microflora; preventive measures; carbon dioxide; nitrogen; strawberry; high-pressure pasteurization; gut microbiota; food safety; Shiga toxin-producing Escherichia coli (STEC); microfluidic chip; fungi; blackberry; serogroups; infant care setting; non-ozonated water