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National Agricultural Library
U.S. Department of Agriculture
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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 40226 - 40250 of 41916

  1. Identification of the bacteriocin produced by cheese isolate Lactobacillus paraplantarum FT259 and its potential influence on Listeria monocytogenes biofilm formation

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): Lizziane Kretli Winkelströter , Fabrício Luiz Tulini , Elaine C.P. De Martinis

      • Listeria monocytogenes
      • Bacterial pathogens

  2. Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): M. Campus , P. Sedda , E. Cauli , F. Piras , R. Comunian , A. Paba , E. Daga , S. Schirru , A. Angioni , R. Zurru , G. Bandino

      • Bacterial pathogens

  3. Determination of trace nitrite in pickled food with a nano-composite electrode by electrodepositing ZnO and Pt nanoparticles on MWCNTs substrate

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): Man-Le Zhang , Da-Kai Huang , Zhong Cao , Ye-Qiu Liu , Jing-Lin He , Jing-Fang Xiong , Ze-Meng Feng , Yu-Long Yin

  4. Quality characteristics of sous vide ready to eat seabream processed by high pressure

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): Miriam C. Espinosa , Pedro Díaz , M. Belén Linares , M. Rocío Teruel , M. Dolores Garrido

      • Listeria monocytogenes
      • Bacterial pathogens

  5. Differences in transcription and expression of staphylococcal enterotoxin C in processed meat products

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): Babek Alibayov , Ludmila Karamonova , Ruzena Hollerova , Kamila Zdenkova , Katerina Demnerova

      • Bacterial pathogens

  6. Improving the antimicrobial efficacy of organic acids against Salmonella enterica attached to chicken skin using SDS with acceptable sensory quality

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): Hamdy M.B.A. Zaki , Hussein M.H. Mohamed , Amal M.A. El-Sherif

      • Salmonella
      • Bacterial pathogens

  7. Betalains: Natural plant pigments with potential application in functional foods

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): Ashwini Gengatharan , Gary A. Dykes , Wee Sim Choo

  8. Socioeconomic Status and Foodborne Pathogens in Connecticut, USA, 2000–20111

    • Emerging Infectious Diseases

    • Foodborne pathogens cause >9 million illnesses annually. Food safety efforts address the entire food chain, but an essential strategy for preventing foodborne disease is educating consumers and food preparers.

  9. The immune response of bovine mammary epithelial cells to live or heat-inactivated Mycoplasma bovis

    • Veterinary Microbiology

    • Publication date: Available online 9 July 2015

      Author(s): Christina Zbinden , Paola Pilo , Joachim Frey , Rupert M Bruckmaier , Olga Wellnitz

      • Bacterial pathogens

  10. Potency and penetration of telavancin in staphylococcal biofilms

    • International Journal of Antimicrobial Agents

    • Publication date: Available online 9 July 2015

      Author(s): Kelly R. Kirker , Steve T. Fisher , Garth A. James

      • Bacterial pathogens

  11. Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models

    • Food Microbiology

    • Publication date: December 2015
      , Volume 52
      Author(s): Rayssa Julliane de Carvalho , Geanny Targino de Souza , Vanessa Gonçalves Honório , Jossana Pereira de Sousa , Maria Lúcia da Conceição , Marciane Maganani , Evandro Leite de Souza

      • Listeria monocytogenes
      • Bacterial pathogens

  12. Preparation and characterization of brewer’s spent grain protein-chitosan composite films

    • Journal of Food Science and Technology

    • Abstract

      • Listeria monocytogenes
      • Bacterial pathogens

  13. Reduction of aflatoxin B1 in peanut meal by extrusion cooking

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): Haiyan Zheng , Shuai Wei , Ying Xu , Mingtao Fan

      • Aflatoxins
      • Natural toxins

  14. Factors Affecting Pathogen Survival in Finished Dairy Compost with Different Particle Sizes Under Greenhouse Conditions

    • Foodborne Pathogens and Disease

    • Foodborne Pathogens and Disease , Vol. 0, No. 0.

  15. Single Chain Variable Fragments Produced in Escherichia coli against Heat-Labile and Heat-Stable Toxins from Enterotoxigenic E. coli

    • PLOS ONE

    • Christiane Y. Ozaki, Caio R. F. Silveira, Fernanda B. Andrade, Roberto Nepomuceno, Anderson Silva, Danielle D. Munhoz, Bruno B. Yamamoto, Daniela Luz, Patrícia A. E. Abreu, Denise S. P. Q. Horton, Waldir P. Elias, Oscar H. P. Ramos, Roxane M. F. Piazza

      Background

      • Bacterial pathogens

  16. Concentration of mycotoxins and chemical composition of corn silage: A farm survey using infrared thermography

    • Journal of Dairy Science

    • Publication date: Available online 8 July 2015

      Author(s): P. Schmidt , C.O. Novinski , D. Junges , R. Almeida , C.M. de Souza

      • Aflatoxins
      • Mycotoxins
      • Natural toxins

  17. Pulsed-light inactivation of pathogenic and spoilage bacteria on cheese surface

    • Journal of Dairy Science

    • Publication date: Available online 8 July 2015

      Author(s): J. Proulx , L.C. Hsu , B.M. Miller , G. Sullivan , K. Paradis , C.I. Moraru

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

  18. Quantitative microbial risk assessment for Staphylococcus aureus in natural and processed cheese in Korea

    • Journal of Dairy Science

    • Publication date: Available online 8 July 2015

      Author(s): Heeyoung Lee , Kyunga Kim , Kyoung-Hee Choi , Yohan Yoon

      • Bacterial pathogens

  19. Characterization of Edible Active Coating Based on Alginate–Thyme Oil–Propionic Acid for the Preservation of Fresh Chicken Breast Fillets

    • Journal of Food Processing and Preservation

    • Chicken meat presents serious problems of processing and storageEdible coatings are used commercially to improve the shelf life of fresh foods. The aim of this study is to develop an effective antimicrobial edible coating to improve the shelf life and safety of fresh chicken meat. The effect of propionic acid and thyme essential oils as antimicrobial and antioxidant compounds incorporated into alginate-based edible coating was evaluated.

  20. Simple Pretreatment and Portable UV-Vis Spectrum Instrument for the Rapid Detection of Melamine in Milk Products

    • Journal of Food Quality

    • In this paperwe report a simple and reliable method for detection of melamine (MEL) in the field of milk products safety screening. This method is developed based on gold nanoparticle (AuNP) probe as the presence of MEL can induce the AuNPs to aggregate and make its color change from wine red to purple. This color change can be quantitatively recorded by a portable UV-vis spectrophotometer so as to calculate the amount of MEL simultaneously.

      • Chemical contaminants

  21. Influence of the antimicrobial compound allyl isothiocyanate against the Aspergillus parasiticus growth and its aflatoxins production in pizza crust

    • Food and Chemical Toxicology

    • Publication date: September 2015
      Food and Chemical Toxicology, Volume 83
      Author(s): Juan M. Quiles , Lara Manyes , Fernando Luciano , Jordi Mañes , Giuseppe Meca

      • Aflatoxins
      • Natural toxins

  22. Development of a Method for the Analysis of Sterols in Sterol-Enriched Deli-Style Turkey with GC-FID

    • Food Analytical Methods

  23. Efficacy of Neutral pH Electrolyzed Water in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions

    • Journal of Food Science

    • The objective of this study was to determine the efficacy of neutral pH electrolyzedNEO) water (155 mg/L free chlorine, pH 7.5) in reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on romaine lettuce, iceberg lettuce, and tomatoes washed in an automated produce washer for different times and washing speeds.

      • Escherichia coli O157:H7
      • Salmonella
      • Bacterial pathogens

  24. Tulane Virus as a Potential Surrogate To Mimic Norovirus Behavior in Oysters [Environmental Microbiology]

    • Applied and Environmental Microbiology

    • Oyster contamination by noroviruses is an important health and economic problem. The present study aimed to compare the behaviors of Norwalk virus (the prototype genogroup I norovirus) and two culturable viruses: Tulane virus and mengovirus.

      • Norovirus

  25. Survival of Listeria monocytogenes in Soil Requires AgrA-Mediated Regulation [Environmental Microbiology]

    • Applied and Environmental Microbiology

    • In a recent paper, we demonstrated that inactivation of the Agr system affects the patterns of survival of Listeria monocytogenes (A.-L. Vivant, D. Garmyn, L. Gal, and P. Piveteau, Front Cell Infect Microbiol 4:160, http://dx.doi.org/10.3389/fcimb.2014.00160).

      • Listeria monocytogenes
      • Bacterial pathogens