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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 39726 - 39750 of 41901

  1. Influence of Nisin and Lauryl Arginine Ester Against Some Foodborne Pathogens in Recombined Feta and Processed Spread Cheese

    • Journal of Food Safety

    • The aim of this study was to evaluate the impact of nisin with lauryl arginine ester (LAE) or their combination by 1: 3 (w/w) on cheese preservation. The study was carried out against the most common foodborne pathogens in recombined feta cheese (RFC) and processed cheese spread (PCS).

      • Bacterial pathogens

  2. Investigation of the geographical provenance of the beer available in South Korea using multielements and isotopes

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): Yeon-Sik Bong, Jong-Sik Ryu, Seung-Hyun Choi, Mi-Ran La, Kwang-Sik Lee

  3. Authentication of Iberian dry-cured ham: New approaches by polymorphic fingerprint and ultrahigh resolution mass spectrometry

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): L. Bayés-García, A. Tres, S. Vichi, T. Calvet, M.A. Cuevas-Diarte, R. Codony, J. Boatella, J. Caixach, S. Ueno, F. Guardiola

  4. A comparison between near-infrared (NIR) and mid-infrared (ATR-FTIR) spectroscopy for the multivariate determination of compositional properties in wheat bran samples

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): Johannes Hell, Michael Prückler, Lukas Danner, Ute Henniges, Silvia Apprich, Thomas Rosenau, Wolfgang Kneifel, Stefan Böhmdorfer

  5. Fourier Transform Infrared Spectroscopy enables rapid differentiation of fresh and frozen/thawed chicken

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): Tom Grunert, Roger Stephan, Monika Ehling-Schulz, Sophia Johler

  6. Concentrations of organophosphorus pesticides in fresh vegetables and related human health risk assessment in Changchun, Northeast China

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): Rui Yu, Qiang Liu, Jingshuang Liu, Qicun Wang, Yang Wang

      • Pesticide residues
      • Chemical contaminants

  7. Development and validation of a colorimetric sensor array for fish spoilage monitoring

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): Mohamed K. Morsy, Kinga Zór, Nathalie Kostesha, Tommy Sonne Alstrøm, Arto Heiskanen, Hassan El-Tanahi, Ashraf Sharoba, Dmitri Papkovsky, Jan Larsen, Hassan Khalaf, Mogens Havsteen Jakobsen, Jenny Emnéus

  8. Growth capacity of Listeriamonocytogenes in ingredients of ready-to-eat salads

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): R.F.A. Lokerse, K.A. Maslowska-Corker, L.C. van de Wardt, T. Wijtzes

      • Listeria monocytogenes
      • Bacterial pathogens

  9. Evaluation of mercury, cadmium and lead levels in fish and fishery products imported by air in North Italy from extra-European Union Countries

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): Cristina Galimberti, Ivan Corti, Massimo Cressoni, Vittorio M. Moretti, Simonetta Menotta, Umberto Galli, Donatella Cambiaghi

      • Heavy Metals
      • Chemical contaminants

  10. Evaluation of electrolyzed water as cleaning and disinfection agent on stainless steel as a model surface in the dairy industry

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): Rodrigo Jiménez-Pichardo, Carlos Regalado, Eduardo Castaño-Tostado, Yunny Meas-Vong, José Santos-Cruz, Blanca E. García-Almendárez

  11. Chemical taste taint accumulation in RAS farmed fish – A Fr 13 risk assessment demonstrated with geosmin (GSM) and 2-methylisoborneol (MIB) in barramundi (Lates calcarifer)

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): Priyantha I. Hathurusingha, Kenneth R. Davey

  12. Development of an efficient real-time PCR assay to quantify enterotoxin-producing staphylococci in meat products

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): A. Rodríguez, R. Gordillo, M.J. Andrade, J.J. Córdoba, M. Rodríguez

      • Staphylococcus aureus
      • Bacterial pathogens

  13. Aptamer-based single-walled carbon nanohorn sensors for ochratoxin A detection

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): Lei Lv, Chengbi Cui, Chengyun Liang, Wurong Quan, Sihong Wang, Zhijun Guo

      • Mycotoxins
      • Natural toxins

  14. Time trends in the prevalence of Escherichia coli and enterococci in bivalves harvested in Norway during 2007–2012

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): Bjørn Tore Lunestad, Sylvia Frantzen, Cecilie Smith Svanevik, Irja Sunde Roiha, Arne Duinker

      • Bacterial pathogens

  15. Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages

    • International Journal of Food Microbiology

    • Publication date: 6 November 2015
      , Volume 212
      Author(s): Maria João Fraqueza

  16. Elements of innovation and tradition in meat fermentation: Conflicts and synergies

    • International Journal of Food Microbiology

    • Publication date: 6 November 2015
      , Volume 212
      Author(s): Frédéric Leroy, Peter Scholliers, Virginie Amilien

  17. Effect of basic alkali-pickling conditions on the production of lysinoalanine in preserved eggs

    • Poultry Science

    • During the pickling process, strong alkali causes significant lysinoalanine (LAL) formation in preserved eggs, which may reduce the nutritional value of the proteins and result in a potential hazard to human health. In this study, the impacts of the alkali treatment conditions on the production of LAL in preserved eggs were investigated.

  18. The effects of high-pressure treatments on Campylobacter jejuni in ground poultry products containing polyphosphate additives

    • Poultry Science

    • Marinades containing polyphosphates have been previously implicated in the enhanced survival of Campylobacter spp. in poultry product exudates. The enhanced Campylobacter survival has been attributed primarily to the ability of some polyphosphates to change the pH of the exudate to one more amenable to Campylobacter.

      • Campylobacter
      • Bacterial pathogens

  19. Messenger RNA expression of chicken CLOCK gene in the response to Campylobacter jejuni inoculation

    • Poultry Science

    • Campylobacter jejuni (C. jejuni) is a leading cause of human bacterial gastroenteritis worldwide. Previous research has shown that circadian rhythm plays a critical role in host response to C. jejuni colonization. The CLOCK gene is one of the core genes regulating circadian rhythms and shows significant expression on 7 d post-C. jejuni inoculation. The objective of this study was to investigate temporal and spatial expression of chicken CLOCK gene post-C. jejuni inoculation.

      • Campylobacter
      • Bacterial pathogens

  20. Controlling Aspergillus flavus and Aspergillus parasiticus growth and aflatoxin production in poultry feed using carvacrol and trans-cinnamaldehyde

    • Poultry Science

    • Aflatoxins (AF) are toxic metabolites primarily produced by molds, Aspergillus flavus and Aspergillus parasiticus. Contamination of poultry feed with AF is a major concern to the poultry industry due to severe economic losses stemming from poor performance, reduced egg production, and diminished egg hatchability. This study investigated the inhibitory effect of 2 generally regarded as safe (GRAS), natural plant compounds, namely carvacrol (CR) and trans-cinnamaldehyde (TC), on A.

      • Aflatoxins
      • Natural toxins

  21. Effect of dietary supplementation of mannan-oligosaccharides on performance, blood metabolites, ileal nutrient digestibility, and gut microflora in Escherichia coli-challenged laying hens

    • Poultry Science

    • The present study was carried out to investigate the effect of dietary supplementation of different levels of mannan-oligosaccharides (MOS) on performance, egg quality, immune responses, and gut microflora in laying hens exposed to Escherichia coli (E. coli) challenge. A total of 180 Hy-Line W-36 laying hens, 55 wk of age, were randomly distributed among 5 dietary treatments with 6 replicates of 6 hens each.

      • Bacterial pathogens

  22. Effects of 5-hydroxytryptophan and m-hydroxybenzylhydrazine associated to Lactobacillus spp. on the humoral response of broilers challenged with Salmonella Enteritidis

    • Poultry Science

    • This study investigates the effects of different doses of serotonin, its precursor 5-hydroxytry-ptophan (5HTP), and m-hydroxybenzylhydrazine inhibitor (NSD1015), administered via intraperitoneal for 5 consecutive days, on behavior and average body weight of broilers. We also measured the humoral immune response and quantification of Salmonella Enteritidis in broilers chickens that received the drugs evaluated and a Lactobacillus pool.

      • Salmonella
      • Bacterial pathogens

  23. Modeling disinfection of plastic poultry transport cages inoculated with Salmonella enteritids by slightly acidic electrolyzed water using response surface methodology

    • Poultry Science

    • In order to reduce the risk of enteric pathogens transmission in animal farms, the disinfection effectiveness of slightly acidic electrolyzed water (SAEW, pH 5.85 to 6.53) for inactivating Salmonella Enteritidis on the surface of plastic poultry transport cages was evaluated. The coupled effects of the tap water cleaning time (5 to 15 s), SAEW treatment time (20 to 40 s), and available chlorine concentrations (ACCs) of 30 to 70 mg/l on the reductions of S.

      • Salmonella
      • Bacterial pathogens

  24. Curcuma and Scutellaria plant extracts protect chickens against inflammation and Salmonella Enteritidis infection

    • Poultry Science

    • After a ban on the use of antibiotics as growth promoters in farm animals in the European Union in 2006, an interest in alternative products with antibacterial or anti-inflammatory properties has increased. In this study, we therefore tested the effects of extracts from Curcuma longa and Scutellaria baicalensis used as feed additives against cecal inflammation induced by heat stress or Salmonella Enteritidis (S. Enteritidis) infection in chickens.

      • Salmonella
      • Bacterial pathogens

  25. Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests

    • Meat Science

    • Publication date: December 2015
      , Volume 110
      Author(s): S.M. Osés, A.M. Diez, E.M. Gómez, D. Wilches-Pérez, P.A. Luning, I. Jaime, J. Rovira

      • Listeria monocytogenes
      • Bacterial pathogens