Selected Publications

2026

Artificial Intelligence in Postharvest Food Safety Control of Animal-Source Foods: Evidence Thresholds, Validation, and Regulatory Applicability

Bittsánszky, A., Bilicki, V., Sudár, G., Süth, M., Kusza, S., Tóth, A. J.

Veterinary Sciences, Volume 13, Issue 6, Article 574

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2026

β-Casein Polymorphism as a Potential Evolutionary Trade-Off: The Rise of A1 Under Intensive Selection and Its Implications for Gastrointestinal Tolerance and Agroecological Resilience

Tóth, A. J., Kusza, S., Sudár, G., Kunszabó, A., Battay, M., Süth, M., Bittsánszky, A.

Veterinary Sciences, Volume 13, Issue 5, Article 473

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2026

Challenges in promoting pro-environmental behaviour to reduce food waste in schools

Tóth, A. J., Kunszabó, A., Szakos, D., Battay, M., Süth, M., Kasza, G., Bittsánszky, A.

Waste Management, Volume 215, Article 115426

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2026

Phenotypic and Genomic Analysis of Antimicrobial Resistance in Escherichia coli Isolated from Food-Transport Containers Used in Institutional Catering

Husz, L. H., Tornyos, G. Á., Kaszab, E., Fehér, E., Bittsánszky, A., Tóth, A. J., Süth, M., Jerzsele, Á., Kerek, Á.

Antibiotics, Volume 15, Issue 4, Article 358

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2026

Six-Year Environmental Surface Hygiene Monitoring in Hungarian School Kitchens (2019–2024): Hotspots, Seasonality, and One Health Implications

Bittsánszky, A., Lukács, L.A., Battay, M., Süth, M., Tóth, A.

Antibiotics, Volume 15, Issue 2, Page 120

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2025

Scoping Review of Factors Affecting Antimicrobial Use and the Spread of Antimicrobial Resistance in the Poultry Production Chain

Farkas, Z., Strang, O., Zentai, A., Csorba, S., Farkas, M., Bittsánszky, A., Tóth, A., Süth, M., Jóźwiak, Á.

Veterinary Sciences, Volume 12, Issue 9, Article 881

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2024

The effectiveness of food safety self-checking systems in institutional catering

Tóth, A. J., Kajtor, M., Illés, C. B., Dunay, A., Vinogradov, S., Battay, M., Süth, M., Bittsánszky, A.

Applied Food Research, Volume 4, Issue 2, Page 100488

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2024

Gluten contamination survey on school kitchen surfaces and identification of the food handling practices limiting cross-contamination with gluten

Tóth, A. J., Kajtor, M., Kasza, G., Battay, M., Bittsánszky, A., Süth, M.

Food Control, 160, 110312

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2023

Food safety knowledge and climate in the university canteens of three European countries

Filipec, S. V., Ratković, P., Bittsánszky, A., Tóth, A. J., Lima, J. P. M., Rocha, A.

Italian Journal of Food Safety 12(3)

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2023

Food liking and consumption in schools: Comparison of questionnaire-based surveys with real consumption

Tóth, A. J., Dunay, A., Illés, C. B., Battay, M., Bittsánszky, A., Süth, M.

Food Quality and Preference, Volume 103, Article 104692.

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2022

Children’s Menus in Shopping Center Restaurants: A Multicenter Study

Viegas, C., Lima, J., Afonso, C., Toth, A. J., Illés, C. B., Bittsánszky, A., Šatalić, Z., Filipec, S. V., Fabijanic, V., Duran, S., Torres, J. A., Spinelli, M., Matias, A., Pinto, A. M. S., Rocha, A.

British Food Journal, 124(10), 3169–3182

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2021

Microbial spoilage of plant-based meat substitutes

Tóth, A.J., Dunay, A., Battay, M., Illés, C.B., Bittsánszky, A., Süth, M.

Applied Sciences, Volume 11, Issue 8309

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2019

Food allergy and food intolerance knowledge of foodservice workers in Hungarian schools

Dunay, A., Kovács, A., Illés, B. C. Tóth, A. J., Bittsánszky, A.

Potravinarstvo 13:1 318-324

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2018

Evaluation of food safety knowledge and microbial status of food contact surfaces in schools

Illés, B. C., Tóth, A. J., Dunay, A., Lehota, J. & Bittsánszky, A.

Journal of Food Safety, e12480

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2018

Hygiene assessments of school kitchens based on the microbiological status of served food

Tóth, A. J., Szakmár, K., Dunay, A., Illés, B. C. & Bittsánszky, A.

Acta Scientiarum Polonorum Technologia Alimentaria, 17(2), 159–168

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2017

Development of conscious food handling in Hungarian school cafeterias

Tóth, A. J., Koller, Z., Illés, B. C., Bittsánszky, A.

Food Control 73 Part B, 644-649

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2015

Knowledge and practice in food safety processes - a case study on Hungarian school catering

Bittsánszky, A., Tóth, A. J., Illés, B. C., Dunay, A.

International Journal of Innovation and Learning, Volume 18, Issue 3, Pages 380–396

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2014

A comparison of hygiene standards of serving and cooking kitchens in schools in Hungary

Tóth, A. J., Bittsánszky, A.

Food Control, 46, 520–524

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Selected Publications

Artificial Intelligence in Postharvest Food Safety Control of Animal-Source Foods: Evidence Thresholds, Validation, and Regulatory Applicability

β-Casein Polymorphism as a Potential Evolutionary Trade-Off: The Rise of A1 Under Intensive Selection and Its Implications for Gastrointestinal Tolerance and Agroecological Resilience

Challenges in promoting pro-environmental behaviour to reduce food waste in schools

Phenotypic and Genomic Analysis of Antimicrobial Resistance in Escherichia coli Isolated from Food-Transport Containers Used in Institutional Catering

Six-Year Environmental Surface Hygiene Monitoring in Hungarian School Kitchens (2019–2024): Hotspots, Seasonality, and One Health Implications

Scoping Review of Factors Affecting Antimicrobial Use and the Spread of Antimicrobial Resistance in the Poultry Production Chain

The effectiveness of food safety self-checking systems in institutional catering

Gluten contamination survey on school kitchen surfaces and identification of the food handling practices limiting cross-contamination with gluten

Food safety knowledge and climate in the university canteens of three European countries

Food liking and consumption in schools: Comparison of questionnaire-based surveys with real consumption

Children’s Menus in Shopping Center Restaurants: A Multicenter Study

Microbial spoilage of plant-based meat substitutes

Food allergy and food intolerance knowledge of foodservice workers in Hungarian schools

Evaluation of food safety knowledge and microbial status of food contact surfaces in schools

Hygiene assessments of school kitchens based on the microbiological status of served food

Development of conscious food handling in Hungarian school cafeterias

Knowledge and practice in food safety processes - a case study on Hungarian school catering

A comparison of hygiene standards of serving and cooking kitchens in schools in Hungary

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