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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 38926 - 38950 of 41901

  1. Shelf life of packaged loins of dried salt-cured cod (Gadus morhua L.) stored at elevated temperatures

    • Food Control

    • Publication date: June 2016
      , Volume 64

      Author(s): Grete Lorentzen, Finn-Arne Egeness, Ingelinn Eskildsen Pleym, Elinor Ytterstad

  2. Growth and inhibition by spices of growth from spores of enterotoxigenic Bacillus cereus in cooked rice

    • Food Control

    • Publication date: June 2016
      , Volume 64

      Author(s): Upasana Hariram, Ronald G. Labbé

      • Bacillus cereus

  3. Development of a novel target-enriched multiplex PCR (Tem-PCR) assay for simultaneous detection of five foodborne pathogens

    • Food Control

    • Publication date: June 2016
      , Volume 64

      Author(s): Yi-Gang Xu, Zhong-Mei Liu, Bai-Qi Zhang, Min Qu, Chun-Sheng Mo, Jia Luo, Su-Long Li

      • Listeria monocytogenes
      • Shigella
      • Staphylococcus aureus
      • Bacterial pathogens

  4. Knowledge of food safety and handling in households: A survey of food handlers in Mainland China

    • Food Control

    • Publication date: June 2016
      , Volume 64

      Author(s): Shunlong Gong, Xizhuo Wang, Yinsheng Yang, Li Bai

  5. Quantification of ochratoxin A in Chinese liquors by a new solid-phase extraction clean-up combined with HPLC-FLD method

    • Food Control

    • Publication date: June 2016
      , Volume 64

      Author(s): Wenyou Zhu, Cong Ren, Yao Nie, Yan Xu

      • Mycotoxins
      • Natural toxins

  6. Microbial load reduction of sweet basil using acidic electrolyzed water and lactic acid in combination with mild heat

    • Food Control

    • Publication date: June 2016
      , Volume 64

      Author(s): Dusida Tirawat, Souwalak Phongpaichit, Soottawat Benjakul, Punnanee Sumpavapol

      • Bacterial pathogens

  7. Behavior of Salmonella spp. and Listeria monocytogenes throughout the manufacture and shelf-life of dry-cured formed ham

    • Food Control

    • Publication date: June 2016
      , Volume 64

      Author(s): Arash Sadeghi-Mehr, Ralf Lautenschlaeger, Stephan Drusch

      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens

  8. Using ion mobility spectrometry for screening the autoxidation of peanuts

    • Food Control

    • Publication date: June 2016
      , Volume 64

      Author(s): Manon Tzschoppe, Helen Haase, Michaela Höhnisch, Doris Jaros, Harald Rohm

  9. Active coating for storage of Mozzarella cheese packaged under thermal abuse

    • Food Control

    • Publication date: June 2016
      , Volume 64

      Author(s): Giuliana Gorrasi, Valeria Bugatti, Loredana Tammaro, Luigi Vertuccio, Giovanni Vigliotta, Vittoria Vittoria

  10. Fundamental study of a novel membrane filtration cleanup method for pesticide analysis in agricultural products

    • Food Control

    • Publication date: June 2016
      , Volume 64

      Author(s): Jangho Hong, Ayato Kawashima, Minami Okamoto, Kana Kanetsuki, Takanori Makino, Noriaki Hamada

      • Pesticide residues
      • Chemical contaminants

  11. Research on Gene Mobility and Gene Flow Between Genetically Modified Mon 15985 Cotton and Pleurotus Ostreatus

    • Journal of Food Safety

    • Abstract

  12. Antimicrobial Activity of Marjoram (Origanum Majorana) Essential Oil Against the Multidrug-Resistant Salmonella Enterica Serovar Schwarzengrund Inoculated in Vegetables from Organic Farming

    • Journal of Food Safety

    • Abstract

      • Salmonella
      • Bacterial pathogens

  13. Seroprevalence of Coxiella burnetii in Australian dogs

    • Zoonoses and Public Health

    • Summary

      • Bacterial pathogens

  14. Toxins, Vol. 8, Pages 14: Vitamin B12 Uptake by the Gut Commensal Bacteria Bacteroides thetaiotaomicron Limits the Production of Shiga Toxin by Enterohemorrhagic Escherichia coli

    • Toxins

    • Enterohemorrhagic Escherichia coli (EHEC) are foodborne pathogens responsible for the development of bloody diarrhea and renal failure in humans. Many environmental factors have been shown to regulate the production of Shiga toxin 2 (Stx2), the main virulence factor of EHEC. Among them, soluble factors produced by human gut microbiota and in particular, by the predominant species Bacteroides thetaiotaomicron (B. thetaiotaomicron), inhibit Stx2 gene expression.

      • Bacterial pathogens

  15. The activity of Escherichia coli chaperone SurA is regulated by conformational changes involving a parvulin domain

    • Journal of Bacteriology

    • The periplasmic chaperone SurA is critical for the biogenesis of outer membrane proteins (OMPs) and thus the maintenance of membrane integrity in Escherichia coli. The activity of this modular chaperone has been attributed to a core chaperone module, with only minor importance assigned to the two SurA peptidyl-prolyl isomerase (PPIase) domains.

      • Shigella
      • Bacterial pathogens

  16. Characterization of a novel arabinose-tolerant α-L-arabinofuranosidase with high ginsenoside Rc to ginsenoside Rd bioconversion productivity

    • Journal of Applied Microbiology

    • Abstract

      Aims

      (i) To investigate the enzymatic characterization of α-L-arabinofuranosidase from Thermotoga thermarum DSM5069. (ii) To perform its excellent properties on converting ginsenoside Rc to ginsenoside Rd.

      • Chemical contaminants

  17. Toxins, Vol. 8, Pages 13: Rapid Microfluidic Assay for the Detection of Botulinum Neurotoxin in Animal Sera

    • Toxins

    • Potent Botulinum neurotoxins (BoNTs) represent a threat to public health and safety. Botulism is a disease caused by BoNT intoxication that results in muscle paralysis that can be fatal. Sensitive assays capable of detecting BoNTs from different substrates and settings are essential to limit foodborne contamination and morbidity. In this report, we describe a rapid 96-well microfluidic double sandwich immunoassay for the sensitive detection of BoNT-A from animal sera.

      • Clostridium botulinum
      • Bacterial pathogens

  18. Toxins, Vol. 8, Pages 15: Identification and Quantification of a Toxigenic and Non-Toxigenic Aspergillus flavus Strain in Contaminated Maize Using Quantitative Real-Time PCR

    • Toxins

    • Aflatoxins, which are produced by Aspergillus flavus, are toxic to humans, livestock, and pets. The value of maize (Zea mays) grain is markedly reduced when contaminated with aflatoxin. Plant resistance and biological control using non-toxin producing strains are considered effective strategies for reducing aflatoxin accumulation in maize grain.

      • Aflatoxins
      • Natural toxins

  19. Efect of Phytol on Dehydrogenase Activity of Bacterial Isolates from Grilled Meat

    • American Journal of Food Science and Technology

    • Effect of phytol on the dehydrogenase activity of Staphylococcus aureus Bacillus cereus, Pseudomonas aeruginosa and Enterococcus faecalis isolated from grilled meat was examined via dehydrogenase assay using 2,3,5 – tripheny tetrazolium chloride (TTC) as the electron acceptor. The bacteria isolates were exposed to various concentrations of phytol (0-2000 μg) in a nutrient broth.

      • Staphylococcus aureus
      • Bacterial pathogens

  20. Mandarin essential oils inhibit quorum sensing and virulence factors of Pseudomonas aeruginosa

    • LWT

    • Publication date: May 2016
      Source:LWT - Food Science and Technology, Volume 68

      Author(s): María Constanza Luciardi, María Amparo Blázquez, Elena Cartagena, Alicia Bardón, Mario Eduardo Arena

  21. Physical, antioxidant and antimicrobial properties of chitosan films containing Eucalyptus globulus essential oil

    • LWT

    • Publication date: May 2016
      Source:LWT - Food Science and Technology, Volume 68

      Author(s): Jawhar Hafsa, Med ali Smach, Med Raâfet Ben Khedher, Bassem Charfeddine, Khalifa Limem, Hatem Majdoub, Sonia Rouatbi

      • Staphylococcus aureus
      • Bacterial pathogens

  22. Acaricidal and Insecticidal Activities of Essential Oils against a Stored-Food Mite and Stored-Grain Insects

    • Journal of Food Protection

    • Twenty plant-derived oils were evaluated for their acaricidal and insecticidal activities against Sitotroga cerealella, Sitophilus oryzae, Sitophilus zeamais, and Tyrophagus putrescentiae adults, by using the fumigant and filter paper diffusion methods. Responses varied with bioassay systems, insect or mite species, plant oils, and exposure time. Based on the 50% lethal dose (LD50) values against S. oryzae and S.

  23. Safety of Street-Vended Soy Wara in Nigeria

    • Journal of Food Protection

    • Soy wara is a common ready-to-eat food whose production and sale are currently unregulated. Microbiological sampling indicated that 21% of the samples had standard plate counts exceeding 100,000 CFU/g, and 14% had Staphylococcus aureus counts higher than 100,000 CFU/g. The occurrence of S. aureus at these levels can result in food poisoning. Listeria monocytogenes was isolated in 14.4% of the samples, although the counts were generally low, typically <1,000 CFU/g. Although counts of L.

  24. Bacterial Quality and Prevalence of Foodborne Pathogens in Edible Offal from Slaughterhouses in Korea

    • Journal of Food Protection

    • Edible offal meats have recently received significant attention worldwide. However, studies evaluating the microbial quality of diverse edible offal and specifically investigating contamination by pathogens that cause foodborne illnesses are rare.

  25. Microbiological Analysis of Rice Cake Processing in Korea

    • Journal of Food Protection

    • This study was conducted to evaluate the microbial contamination in rice cake materials and products during processing and in the operation environment in nonhazard analysis [and] critical control point factories. Furthermore, the environmental health of the processing facilities and the bacterial and fungal contamination on the workers' hands were investigated.