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  3. Research Publications (Food Safety)

Research Publications (Food Safety)

This page tracks research articles published in national and international peer-reviewed journals. Recent articles are available ahead of print and searchable by Journal, Article Title, and Category. Research publications are tracked across six categories: Bacterial Pathogens, Chemical Contaminants, Natural Toxins, Parasites, Produce Safety, and Viruses. Articles produced by USDA Grant Funding Agencies (requires login) and FDA Grant Funding Agencies (requires login) are also tracked in Scopus.

Displaying 41376 - 41400 of 41506

  1. Ultrasound in the meat industry: General applications and decontamination efficiency

    • International Journal of Food Microbiology

    • Publication date: 2 April 2015
      , Volume 198
      Author(s): Fulya Turantaş , Gülden Başyiğit Kılıç , Birol Kılıç

  2. Proteome mining for drug target identification in Listeria monocytogenes EGD-e and structure based virtual screening of a candidate drug target penicillin binding protein 4

    • Journal of Microbiological Methods

    • Publication date: Available online 17 January 2015

      Author(s): Aditya Narayan Sarangi , Mohtasim Lohani , Rakesh Aggarwal

      • Listeria monocytogenes

  3. Distribution assessment and quantification of counterfeit melamine in powdered milk by NIR imaging methods

    • Food Chemistry

    • Publication date: 15 June 2015
      , Volume 177
      Author(s): Yue Huang , Kuangda Tian , Shungeng Min , Yanmei Xiong , Guorong Du

  4. Citrinin detection using phage-displayed anti-idiotypic single-domain antibody for antigen mimicry

    • Food Chemistry

    • Publication date: 15 June 2015
      , Volume 177
      Author(s): Yang Xu , Liang Xiong , Yanping Li , Yonghua Xiong , Zhui Tu , Jinheng Fu , Xiao Tang

  5. pH Level as a Marker for Predicting Death among Patients with Vibrio vulnificus Infection, South Korea, 2000–2011

    • Emerging Infectious Diseases

    • Vibrio vulnificus infection can progress to necrotizing fasciitis and death. To improve the likelihood of patient survival, an early prognosis of patient outcome is clinically important for emergency/trauma department doctors. To identify an accurate and simple predictor for death among V. vulnificus–infected persons, we reviewed clinical data for 34 patients at a hospital in South Korea during 2000–2011; of the patients, 16 (47%) died and 18 (53%) survived.

  6. Evaluation of a PCR targeting fimbrial subunit gene (fimA) for rapid and reliable detection of Enteroaggregative Escherichia coli recovered from human and animal diarrhoeal cases

    • Journal of Microbiological Methods

    • Publication date: Available online 15 January 2015

      Author(s): Deepak B. Rawool , Jess Vergis , Deepthi Vijay , Pankaj Dhaka , Mamta Negi , Manesh Kumar , Amruta Nair , Krupali V. Poharkar , Nitin V. Kurkure , Ashok Kumar , S.V.S. Malik , S.B. Barbuddhe

  7. Detection of the pufferfish toxin tetrodotoxin in European bivalves, England, 2013 to 2014

    • Eurosurveillance

    • We report the first detection of tetrodotoxins (TTX) in European bivalve shellfish. We demonstrate that TTX is present within the temperate waters of the United Kingdom, along the English Channel, and can accumulate in filter-feeding molluscs. The toxin is heat-stable and thus it cannot be eliminated during cooking.

  8. Comparative genomic analysis of clinical and environmental Vibrio vulnificus isolates revealed biotype 3 evolutionary relationships

    • Frontiers in Microbiology

    • Yael Kotton, Michal Gordon, Vered Chalifa-Caspi and Naiel Bisharat In 1996 a common-source outbreak of severe soft tissue and bloodstream infections erupted among Israeli fish farmers and fish consumers due to changes in fish marketing policies. The causative pathogen was a new strain of Vibrio vulnificus, named biotype 3, which displayed a unique biochemical and genotypic profile.

  9. Determinants of Future Microbial Food Safety in Canada for risk communication

    • Journal of Food Safety

    • This paper investigates the factors that are affecting food safety in Canada today, and those that will become increasingly important in the future. The tools used to complete this analysis are primarily the review of scientific and “gray” literature, and the analysis of multiple sources of data. We develop a methodology for ranking the factors and rank the factors according to their predicted effect on foodborne disease in Canada.

  10. Sequence Analysis of the Capsid Gene during a Genotype II.4 Dominated Norovirus Season in One University Hospital: Identification of Possible Transmission Routes

    • PLOS ONE

    • Barbara Juliane Holzknecht, Kristina Træholt Franck, Rikke Thoft Nielsen, Blenda Böttiger, Thea Kølsen Fischer, Jannik Fonager

  11. Considerations on the Current Universal Vaccination Policy against Hepatitis A in Greece after Recent Outbreaks

    • PLOS ONE

    • Kassiani Mellou, Theologia Sideroglou, Vassiliki Papaevangelou, Anna Katsiaflaka, Nikolaos Bitsolas, Eleni Verykouki, Eleni Triantafillou, Agoritsa Baka, Theano Georgakopoulou, Christos Hadjichristodoulou

      • Hepatitis

  12. Polymerase Chain Reaction-based Serotyping of Pathogenic Bacteria in Food

    • Journal of Microbiological Methods

    • Publication date: Available online 14 January 2015

      Author(s): Joelle K. Salazar , Yun Wang , Shuijing Yu , Hui Wang , Wei Zhang

  13. Isolation and Identification of Lactic Acid Bacteria in Winter Salad (Local Pickle) during Fermentation Using 16S rRNA Gene Sequence Analysis

    • Journal of Food Safety

    • Winter salad is a kind of pickle made of different vegetables and is consumed specially in Khorasan Province. The spontaneous fermentation process is mainly carried out by lactic acid bacteria (LAB). The aim of this study was to isolate and identify the LAB species involved in winter salad fermentation at different fermentation time intervals to introduce the native strains.

  14. Antimicrobial Potential of Cauliflower, Broccoli, and Okara Byproducts Against Foodborne Bacteria

    • Foodborne Pathogens and Disease

    • Foodborne Pathogens and Disease Jan 2015, Vol. 12, No. 1: 39-46.

  15. Reported Foodborne Outbreaks Due to Fresh Produce in the United States and European Union: Trends and Causes

    • Foodborne Pathogens and Disease

    • Foodborne Pathogens and Disease Jan 2015, Vol. 12, No. 1: 32-38.

  16. Effects of Inoculation of Commercial Starter Cultures on the Quality and Histamine Accumulation in Fermented Sausages

    • Journal of Food Science

    • To meet the requirements of high-quality safe productsstarter cultures are used to produce fermented sausages. The effects of 3 commercial starter cultures, namely SM-194, T-SPX, and SM-181, on histamine accumulation and quality parameters including microbial quality, pH, water activity, and total volatile base nitrogen, as well as the color and texture properties, were evaluated during the fermentation and ripening of fermented sausages.

      • Bacterial pathogens

  17. Microbial Quality of Industrial Liquid Egg White: Assumptions on Spoiling Issues in Egg-Based Chilled Desserts

    • Journal of Food Science

    • As a 1st stepthis study aimed at investigating the microbial quality of liquid egg white in a French egg processing company. Thirty raw and 33 pasteurized liquid egg white samples were analyzed. Pasteurization was globally found efficient on mesophilic contaminants (1.7 ± 1.6 and 0.8 ± 0.9 log CFU/mL in raw and pasteurized samples, respectively), including for the control of Salmonella. However, Gram-positive enterococci were still detected in the pasteurized samples.

      • Bacterial pathogens

  18. Biosynthesis and characterization of 15N6-labeled phomopsin A, a lupin associated mycotoxin produced by Diaporthe toxica

    • Food Chemistry

    • Publication date: 15 June 2015
      , Volume 177
      Author(s): Svenja Schloß , Ines Wedell , Matthias Koch , Sascha Rohn , Ronald Maul

  19. Ginger Oleoresin Chemical Composition, Bioactivity and Application as Bio-Preservatives

    • Journal of Food Processing and Preservation

    • Ginger oleoresin was extracted from ginger rhizomesZingiber officinale) using acetone. The high-performance liquid chromatography analysis revealed gingerol to be the major compound of the oleoresin and accounted to 12.8 ± 0.5%. The oleoresin comprised rich fraction of 52.4 ± 0.6 mg GAE/g and exhibited 77.66 ± 0.8% antioxidant activity.

  20. Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics

    • Food Control

    • Publication date: June 2015
      , Volume 52
      Author(s): Daniel T. Berhe , Anders J. Lawaetz , Søren B. Engelsen , Marchen S. Hviid , René Lametsch

  21. Norovirus cross-contamination during preparation of fresh produce

    • International Journal of Food Microbiology

    • Publication date: 2 April 2015
      , Volume 198
      Author(s): Stephen F. Grove , Annamalai Suriyanarayanan , Balasubramanyam Puli , Heng Zhao , Mingming Li , Di Li , Donald W. Schaffner , Alvin Lee

      • Norovirus
      • Viruses

  22. Electron beam inactivation of Tulane virus on fresh produce, and mechanism of inactivation of human norovirus surrogates by electron beam irradiation

    • International Journal of Food Microbiology

    • Publication date: 2 April 2015
      , Volume 198
      Author(s): Ashley Predmore , Gabriel C. Sanglay , Erin DiCaprio , Jianrong Li , R.M. Uribe , Ken Lee

      • Norovirus
      • Viruses

  23. Urinary Amino Acid Alterations in 3-Year-Old Children with Neurodevelopmental Effects due to Perinatal Dioxin Exposure in Vietnam: A Nested Case-Control Study for Neurobiomarker Discovery

    • PLOS ONE

    • Muneko Nishijo, Pham The Tai, Nguyen Thi Nguyet Anh, Tran Ngoc Nghi, Hideaki Nakagawa, Hoang Van Luong, Tran Hai Anh, Yuko Morikawa, Tomoo Waseda, Teruhiko Kido, Hisao Nishijo

  24. Primary Isolation Strain Determines Both Phage Type and Receptors Recognised by Campylobacter jejuni Bacteriophages

    • PLOS ONE

    • Martine C. Holst Sørensen, Yilmaz Emre Gencay, Tina Birk, Signe Berg Baldvinsson, Claudia Jäckel, Jens A. Hammerl, Christina S. Vegge, Horst Neve, Lone Brøndsted

  25. Development of a Matrix Tool for the Prediction of Vibrio Species in Oysters Harvested from North Carolina [Microbial Ecology]

    • Applied and Environmental Microbiology

    • The United States has federal regulations in place to reduce the risk of seafood-related infection caused by the estuarine bacteria Vibrio vulnificus and Vibrio parahaemolyticus. However, data to support the development of regulations have been generated in a very few specific regions of the nation. More regionally specific data are needed to further understand the dynamics of human infection relating to shellfish-harvesting conditions in other areas.