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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 39001 - 39025 of 42117

  1. Exoproteome analysis reveals higher abundance of proteins linked to alkaline stress in persistent Listeria monocytogenes strains

    • International Journal of Food Microbiology

    • Publication date: 2 February 2016
      , Volume 218

      Author(s): Kathrin Rychli, Tom Grunert, Luminita Ciolacu, Andreas Zaiser, Ebrahim Razzazi-Fazeli, Stephan Schmitz-Esser, Monika Ehling-Schulz, Martin Wagner

      • Listeria monocytogenes
      • Bacterial pathogens

  2. Development of a quantitative fluorescence single primer isothermal amplification-based method for the detection of Salmonella

    • International Journal of Food Microbiology

    • Publication date: 16 February 2016
      , Volume 219

      Author(s): Jianchang Wang, Rui Li, Lianxia Hu, Xiaoxia Sun, Jinfeng Wang, Jing Li

      • Salmonella
      • Bacterial pathogens

  3. Evaluation of detection methods for non-O157 Shiga toxin-producing Escherichia coli from food

    • International Journal of Food Microbiology

    • Publication date: 16 February 2016
      , Volume 219

      Author(s): Bavo Verhaegen, Inge Van Damme, Marc Heyndrickx, Nadine Botteldoorn, Mohamed Elhadidy, Karen Verstraete, Katelijne Dierick, Sarah Denayer, Lieven De Zutter, Koen De Reu

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens

  4. Bacterial diversity of Grenache and Carignan grape surface from different vineyards at Priorat wine region (Catalonia, Spain)

    • International Journal of Food Microbiology

    • Publication date: 16 February 2016
      , Volume 219

      Author(s): Maria del Carmen Portillo, Judit Franquès, Isabel Araque, Cristina Reguant, Albert Bordons

      • Bacterial pathogens

  5. Differential internalin A levels in biofilms of Listeria monocytogenes grown on different surfaces and nutrient conditions

    • International Journal of Food Microbiology

    • Publication date: 16 February 2016
      , Volume 219

      Author(s): Niamh Gilmartin, Maria S. Gião, Charles W. Keevil, Richard O'Kennedy

      • Listeria monocytogenes
      • Bacterial pathogens

  6. Influence of environmental parameters on mycotoxin production by Alternaria arborescens

    • International Journal of Food Microbiology

    • Publication date: 16 February 2016
      , Volume 219

      Author(s): Sandra Vaquera, Andrea Patriarca, V. Fernández Pinto

  7. Thermal inactivation of Salmonella spp. in pork burger patties

    • International Journal of Food Microbiology

    • Publication date: 16 February 2016
      , Volume 219

      Author(s): P.M. Gurman, T. Ross, G.L. Holds, R.G. Jarrett, A. Kiermeier

      • Salmonella
      • Bacterial pathogens

  8. Efficacy of oxidizing disinfectants at inactivating murine norovirus on ready-to-eat foods

    • International Journal of Food Microbiology

    • Publication date: 16 February 2016
      , Volume 219

      Author(s): Maryline Girard, Kirsten Mattison, Ismail Fliss, Julie Jean

      • Norovirus
      • Viruses

  9. The isolation and identification of Pantoea dispersa strain JFS as a non-pathogenic surrogate for Salmonella Typhimurium phage type 42 in flour

    • International Journal of Food Microbiology

    • Publication date: 16 February 2016
      , Volume 219

      Author(s): James Fudge, Michael Dunn, Oscar Pike, Richard Robison, Frost Steele

      • Salmonella
      • Bacterial pathogens

  10. Development and evaluation of a RT-LAMP assay for rapid detection of hepatitis E virus from shellfish

    • International Journal of Food Microbiology

    • Publication date: 2 March 2016
      , Volume 220

      Author(s): Shenyang Gao, Dandan Li, Ying Liu, Enhui Zha, Shen Wang, Yonggang Li, Tiezhong Zhou, Xiqing Yue

      • Hepatitis
      • Viruses

  11. Isoepoxydon dehydrogenase (idh) gene expression in relation to patulin production by Penicillium expansum under different temperature and atmosphere

    • International Journal of Food Microbiology

    • Publication date: 2 March 2016
      , Volume 220

      Author(s): N. De Clercq, G. Vlaemynck, E. Van Pamel, S. Van Weyenberg, L. Herman, F. Devlieghere, B. De Meulenaer, E. Van Coillie

      • Mycotoxins
      • Natural toxins

  12. Occurrence and molecular characterisation of Vibrio parahaemolyticus in crustaceans commercialised in Venice area, Italy

    • International Journal of Food Microbiology

    • Publication date: 2 March 2016
      , Volume 220

      Author(s): Greta Caburlotto, Elisabetta Suffredini, Marica Toson, Luca Fasolato, Paolo Antonetti, Michela Zambon, Amedeo Manfrin

      • Vibrio
      • Bacterial pathogens

  13. Virulence gene expression, adhesion and invasion of Campylobacter jejuni exposed to oxidative stress (H2O2)

    • International Journal of Food Microbiology

    • Publication date: 2 March 2016
      , Volume 220

      Author(s): Leonard Koolman, Paul Whyte, Catherine Burgess, Declan Bolton

      • Campylobacter
      • Bacterial pathogens

  14. Effectiveness of superheated steam for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, Salmonella Enteritidis phage type 30, and Listeria monocytogenes on almonds and pistachios

    • International Journal of Food Microbiology

    • Publication date: 2 March 2016
      , Volume 220

      Author(s): Ga-Hee Ban, Dong-Hyun Kang

      • Escherichia coli O157:H7
      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens

  15. Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce

    • International Journal of Food Microbiology

    • Publication date: 2 March 2016
      , Volume 220

      Author(s): Sofia V. Poimenidou, Vasiliki C. Bikouli, Chryssavgi Gardeli, Christina Mitsi, Petros A. Tarantilis, George-John Nychas, Panagiotis N. Skandamis

      • Escherichia coli O157:H7
      • Bacterial pathogens

  16. Effect of sodium nitrite and regulatory mutations Δagr, ΔsarA, and ΔsigB on the mRNA and protein levels of staphylococcal enterotoxin D

    • Food Control

    • Publication date: July 2016
      , Volume 65

      Author(s): Henna-Maria Sihto, Yusak Budi Susilo, Taurai Tasara, Peter Rådström, Roger Stephan, Jenny Schelin, Sophia Johler

      • Staphylococcus aureus
      • Bacterial pathogens

  17. Content analysis of web-based norovirus education materials targeting consumers who handle food: An assessment of alignment and readability

    • Food Control

    • Publication date: July 2016
      , Volume 65

      Author(s): Hillary Evans, Morgan G. Chao, Cortney M. Leone, Michael Finney, Angela Fraser

      • Norovirus
      • Viruses

  18. Exploiting DNA mini-barcodes as molecular markers to authenticate saffron (Crocus sativus L.)

    • Food Control

    • Publication date: July 2016
      , Volume 65

      Author(s): Caterina Villa, Joana Costa, Liliana Meira, M. Beatriz P.P. Oliveira, Isabel Mafra

  19. Ralstonia insidiosa serves as bridges in biofilm formation by foodborne pathogens Listeria monocytogenes, Salmonella enterica, and Enterohemorrhagic Escherichia coli

    • Food Control

    • Publication date: July 2016
      , Volume 65

      Author(s): Nancy T. Liu, Gary R. Bauchan, Charlotte B. Francoeur, Daniel R. Shelton, Y. Martin Lo, Xiangwu Nou

      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens

  20. Determination of free cholesterol oxide products in food samples by gas chromatography and accelerated solvent extraction. Influence of electron-beam irradiation on cholesterol oxide formation

    • Journal of the Science of Food and Agriculture

    • Abstract

      Background

      The aim of this study was to develop an efficient method for Cholesterol Oxide Product (COP) determination in irradiated and non-irradiated Ready-to-Eat foods (RTE) with high water content by Gas Chromatography-Flame Ionization Detector (GC-FID) after Accelerated Solvent Extraction (ASE), and derivatization with a silylating reagent.

  21. The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa

    • International Journal of Food Science & Technology

    • Summary

  22. Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): impact of drying on volatile composition

    • International Journal of Food Science & Technology

    • Summary

      • Chemical contaminants

  23. In vitro bioaccessibility of the marine biotoxin okadaic acid in shellfish

    • Food and Chemical Toxicology

    • Publication date: Available online 16 January 2016
      Food and Chemical Toxicology

      Author(s): Ana C. Braga, Ricardo N. Alves, Ana L. Maulvault, Vera Barbosa, António Marques, Pedro R. Costa

      • Shellfish toxins

  24. Production of recombinant Salmonella flagellar protein, FlgK, and its uses in detection of anti-Salmonella antibodies in chickens by automated capillary immunoassay

    • Journal of Microbiological Methods

    • Publication date: Available online 16 January 2016


      Author(s): Hung-Yueh Yeh, Katherine Vargas Serrano, Aimee Silvestry Acosta, Richard J. Buhr

      • Salmonella
      • Bacterial pathogens

  25. Evaluation on home storage performance of table grape based on sensory quality and consumers’ satisfaction

    • Journal of Food Science and Technology

    • Abstract