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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 7376 - 7400 of 41911

  1. Inactivation of Salmonella in steamed fish cake using an in-package combined treatment of cold plasma and ultraviolet-activated zinc oxide

    • Food Control

    • An intervention technology combining in-package atmospheric discharge cold plasma (CP) treatment with ultraviolet (UV)-activated zinc oxide (ZnO) treatment was developed to decontaminate steamed fish cakes in commercial plastic packages.

      • Bacterial pathogens
      • Salmonella

  2. Antibacterial effect of citral on yersinia enterocolitica and its mechanism

    • Food Control
      • Bacterial pathogens
      • Yersinia

  3. Antimicrobial resistance and genomic diversity of Campylobacter jejuni isolates from broiler caeca and neck skin samples collected at key stages during processing.

    • Food Control
      • Bacterial pathogens
      • Campylobacter

  4. The combined bactericidal effect of nisin and thymoquinone against Listeria monocytogenes in Tryptone Soy Broth and sterilized milk

    • Food Control
      • Bacterial pathogens
      • Listeria monocytogenes

  5. Efficacy of sodium metabisulphite for control of Aspergillus flavus and aflatoxin B1 contamination in vitro and in chilli powder and whole red chillies

    • Food Control
      • Natural toxins
      • Aflatoxins
      • Mycotoxins

  6. Prevalence and antimicrobial resistance of Salmonella in conventional and no antibiotics ever broiler farms in the United States

    • Food Control

    • Non-typhoidal Salmonella is the second most common bacterial cause of foodborne illness in the United States. More than 50% of the poultry meat sold in the U.S. is categorized as no antibiotics ever (NAE), yet it is unclear how these practices affect the prevalence and antimicrobial resistance (AMR) of Salmonella.

      • Bacterial pathogens
      • Salmonella

  7. Transcriptomic analysis of inhibition by eugenol of ochratoxin A biosynthesis and growth of Aspergillus carbonarius

    • Food Control
      • Natural toxins
      • Mycotoxins

  8. Photodynamic control of fungicide-resistant Penicillium digitatum by vitamin K3 water-soluble analogue

    • Food Control
      • Chemical contaminants
      • Pesticide residues

  9. Synergistic antibacterial effect and mechanism of high hydrostatic pressure and mannosylerythritol Lipid-A on Listeria monocytogenes

    • Food Control
      • Bacterial pathogens
      • Listeria monocytogenes

  10. Antibiofilm effect of nisin alone and combined with food-grade oil components (thymol and eugenol) against Listeria monocytogenes cocktail culture on food and food-contact surfaces

    • Food Control
      • Bacterial pathogens
      • Listeria monocytogenes

  11. Waste recycling policies and Covid-19 pandemic in an E-DSGE model

    • Waste Management
      • Viruses
      • COVID-19

  12. MSI-1 combats drug-resistant S. aureus by affecting bacterial viability and inhibiting carotenoid pigment production

    • Microbiological Research
      • Bacterial pathogens
      • Staphylococcus aureus

  13. Investigating the role of BN-domains of FlhF involved in flagellar synthesis in Campylobacter jejuni

    • Microbiological Research
      • Bacterial pathogens
      • Campylobacter

  14. Ozone treatment inhibits dry rot development and diacetoxyscirpenol accumulation in inoculated potato tuber by influencing growth of Fusarium sulphureum and ergosterol biosynthesis

    • Postharvest Biology and Technology
      • Natural toxins
      • Mycotoxins

  15. Edible and water-soluble corn zein coating impregnated with nisin for Listeria monocytogenes reduction on nectarines and apples

    • Postharvest Biology and Technology
      • Bacterial pathogens
      • Listeria monocytogenes

  16. Change in Antimicrobial Use During COVID-19 Pandemic in South Carolina Hospitals: A Multicenter Observational Cohort Study

    • International Journal of Antimicrobial Agents
      • Viruses
      • COVID-19

  17. Ceftriaxone versus antistaphylococcal antibiotics for definitive treatment of methicillin-susceptible Staphylococcus aureus infections: a systematic review and meta-analysis

    • International Journal of Antimicrobial Agents
      • Bacterial pathogens
      • Staphylococcus aureus

  18. Evaluation of early antibiotic use in patients with non‐severe COVID‐19 without bacterial infection

    • International Journal of Antimicrobial Agents
      • Viruses
      • COVID-19

  19. Effects of simeprevir on the replication of SARS-CoV-2 in vitro and in transgenic hACE2 mice

    • International Journal of Antimicrobial Agents
      • Viruses
      • COVID-19

  20. High dose ivermectin for the early treatment of COVID-19 (COVER study): a randomised, double-blind, multicentre, phase II, dose-finding, proof of concept clinical trial

    • International Journal of Antimicrobial Agents
      • Viruses
      • COVID-19

  21. Impact of the COVID-19 pandemic on food production and animal health

    • Trends in Food Science & Technology
      • Viruses
      • COVID-19

  22. Advances in optical-sensing strategies for the on-site detection of pesticides in agricultural foods

    • Trends in Food Science & Technology
      • Chemical contaminants
      • Pesticide residues

  23. MIP-based extraction techniques for the determination of antibiotic residues in edible meat samples: Design, performance & recent developments

    • Trends in Food Science & Technology
      • Chemical contaminants
      • Antibiotic residues

  24. Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the COVID-19 pandemic

    • Trends in Food Science & Technology
      • Viruses
      • COVID-19

  25. Delving the role of nutritional psychiatry to mitigate the COVID-19 pandemic induced stress, anxiety and depression

    • Trends in Food Science & Technology
      • Viruses
      • COVID-19