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National Agricultural Library
U.S. Department of Agriculture
  1. Home
  2. Human Nutrition and Food Safety
  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 26 - 50 of 53

  1. Identification and determination of antibacterial constituents in residue discharged from garlic-processing plant

    • European Food Research and Technology

    • Activity-guided fractionation based on in vitro assays was used to identify antibacterial components in the residue wasted in the manufacturing process of aged garlic extract (AGE). Antimicrobial activity of the hexane extract of aged garlic-derived residue (AGR) was evaluated against clinically isolated Gram-positive and -negative bacteria including levofloxacin (LVX)-resistant strains.

      • Chemical contaminants
      • Staphylococcus aureus
      • Antibiotic residues
      • Bacterial pathogens

  2. Analysis of cereal extracts as conditioning solutes to suppress the initial attachment of Escherichia coli to abiotic surfaces

    • European Food Research and Technology

    • We examined the initial attachment of E. coli to abiotic surfaces conditioned with cereal extracts. The extracts were water-soluble fractions prepared from flours of barley, quinoa, rice, and wheat. Strains used were E. coli ATCC 8739, E. coli NBRC 3301, E. coli NBRC 3302, E. coli NBRC 13168, E. coli NBRC 13891, and E. coli O157:H7 sakai.

      • Bacterial pathogens

  3. Immuno- and nucleic acid-based current technique for Salmonella detection in food

    • European Food Research and Technology

    • Salmonella is a major cause of foodborne illness throughout the world and has resulted in a serious of public health issues over the past decades. The conventional culture methods for Salmonella detection are laborious and time-consuming; thus a variety of new methods have been developed to enable rapid detection.

      • Bacterial pathogens
      • Salmonella

  4. Characterization of polyphenolic constituents from Sanguisorba officinalis L. and its antibacterial activity

    • European Food Research and Technology

    • Abstract

      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens

  5. Sodium reduction in selected fish products by means of salt substitutes

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens
      • Listeria monocytogenes

  6. Differences in the occurence and efficiency of antimicrobial compounds produced by lactic acid bacteria

    • European Food Research and Technology

    • Abstract

      • Listeria monocytogenes
      • Bacterial pathogens

  7. Antibacterial activities of plant-derived compounds and essential oils against Cronobacter strains

    • European Food Research and Technology

    • Abstract

      • Cronobacter
      • Bacterial pathogens

  8. Antibacterial properties of combined non-thermal treatments based on bioactive edible coating, ozonation, and gamma irradiation on ready-to-eat frozen green peppers: evaluation of their freshness and sensory qualities

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens

  9. Effect of starter cultures on taste-active amino acids and survival of pathogenic Escherichia coli in dry fermented beef sausages

    • European Food Research and Technology

    • Abstract

      • Staphylococcus aureus
      • Bacterial pathogens

  10. A thermophilic α - l -Arabinofuranosidase from Geobacillus vulcani GS90: heterologous expression, biochemical characterization, and its synergistic action in fruit juice enrichment

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens
      • Chemical contaminants

  11. Evaluation of the shelf life and cooking methods of Ascoli-style olives, an Italian specialty food

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens

  12. Investigating the antioxidant and antimicrobial activities of different vinegars

    • European Food Research and Technology

    • Abstract

      • Staphylococcus aureus
      • Bacterial pathogens

  13. Identification and antimicrobial activity of the sesquiterpene lactone mixture extracted from Smallanthus sonchifolius dried leaves

    • European Food Research and Technology

    • Abstract

      • Staphylococcus aureus
      • Bacterial pathogens

  14. Qualitative and quantitative evaluation of biogenic amines in vitro production by bacteria isolated from ewes’ milk cheeses

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens

  15. Effectiveness of a combined ethanol–aqueous extract of alga Cystoseira compressa for the quality enhancement of a chilled fatty fish species

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens

  16. Development and evaluation of a dual priming oligonucleotide system-based multiplex PCR assay for simultaneous detection of six foodborne pathogens

    • European Food Research and Technology

    • Abstract

      • Campylobacter
      • Listeria monocytogenes
      • Yersinia
      • Shigella
      • Staphylococcus aureus
      • Bacterial pathogens

  17. Detection of enteropathogenic Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus : performance of real-time PCR kits in an interlaboratory study

    • European Food Research and Technology

    • Abstract

      • Vibrio
      • Bacterial pathogens

  18. Detection of DNA from Escherichia coli, Clostridium perfringens, Staphylococcus aureus and Bacillus cereus after simplified enrichment using a novel multiplex real-time PCR system

    • European Food Research and Technology

    • Abstract

      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus
      • Clostridium perfringens

  19. Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens
      • Vibrio

  20. Survival of sublethally injured Listeria in model soup after nonisothermal heat and high-pressure treatments

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens

  21. Physicochemical properties and biological activities of honeys from different geographical and botanical origins in Iran

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens
      • Staphylococcus aureus

  22. Antimicrobial effect of lauroyl arginate ethyl on Escherichia coli O157:H7 and Listeria monocytogenes on red oak leaf lettuce

    • European Food Research and Technology

    • Abstract

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

  23. Black tea processing waste as a source of antioxidant and antimicrobial phenolic compounds

    • European Food Research and Technology

    • Abstract

      • Staphylococcus aureus
      • Bacterial pathogens

  24. Cold-pressed oregano ( Origanum vulgare ) oil: a rich source of bioactive lipids with novel antioxidant and antimicrobial properties

    • European Food Research and Technology

    • Abstract

      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens

  25. Relative fermentation of oligosaccharides from human milk and plants by gut microbes

    • European Food Research and Technology

    • Abstract

      • Campylobacter
      • Bacterial pathogens