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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 17501 - 17525 of 18795

  1. Effect of antimicrobial coatings on microbiological, sensorial and physico-chemical properties of pre-cut cauliflowers

    • Postharvest Biology and Technology

    • Publication date: June 2016
      , Volume 116

      Author(s): Afia Boumail, Stéphane Salmieri, France St-Yves, Martine Lauzon, Monique Lacroix

      • Listeria monocytogenes
      • Bacterial pathogens

  2. DNA fingerprinting approaches to trace Escherichia coli sharing between dogs and owners

    • Journal of Applied Microbiology

    • Abstract

      Aims

      To determine the prevalence of cross-species sharing of Escherichia coli between healthy dogs and humans living in the same household.

      • Bacterial pathogens

  3. Rhamnolipid and surfactin: Anti-adhesion/antibiofilm and antimicrobial effects

    • Food Control

    • Publication date: May 2016
      , Volume 63

      Author(s): Livia Vieira de Araujo, Carolina Reis Guimarães, Rafael Lucas da Silva Marquita, Vânia M.J. Santiago, Maíra Paula de Souza, Márcia Nitschke, Denise Maria Guimarães Freire

      • Listeria monocytogenes
      • Bacterial pathogens

  4. Search for diarrheagenic Escherichia coli in raw kibbe samples reveals the presence of Shiga toxin-producing strains

    • Food Control

    • Publication date: May 2016
      , Volume 63

      Author(s): Jacqueline Tanury Macruz Peresi, Ivete Aparecida Zago Castanheira de Almeida, Tânia Mara Ibelli Vaz, Rodrigo Tavanelli Hernandes, Inara Siqueira de Carvalho Teixeira, Sonia Izaura de Lima e Silva, Rejane Alexandre Silva Graciano, Sandra Regina Pinheiro, Luis Fernando dos Santos

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens

  5. Inhibition of Listeria monocytogenes in vitro and in goat milk by liposomal nanovesicles containing bacteriocins produced by Lactobacillus sakei subsp. sakei 2a

    • Food Control

    • Publication date: May 2016
      , Volume 63

      Author(s): Patrícia S. Malheiros, Iolanda M. Cuccovia, Bernadette D.G.M. Franco

      • Listeria monocytogenes
      • Bacterial pathogens

  6. Vibrio parahaemolyticus detection aptasensor using surface-enhanced Raman scattering

    • Food Control

    • Publication date: May 2016
      , Volume 63

      Author(s): Nuo Duan, Yiling Yan, Shijia Wu, Zhouping Wang

      • Vibrio
      • Bacterial pathogens

  7. Comparative proteomic analysis by iTRAQ-2DLC-MS/MS provides insight into the key proteins involved in Cronobacter sp. biofilm formation

    • Food Control

    • Publication date: May 2016
      , Volume 63

      Author(s): Jielin Yang, Yuping He, Jing Jiang, Wanyi Chen, Qin Gao, Liangwen Pan, Chunlei Shi

      • Cronobacter
      • Bacterial pathogens

  8. Formalin-fixed cells as an internal standard approach for the detection and quantitative assessment of Shiga toxin-producing Escherichia coli (STEC)

    • Food Control

    • Publication date: May 2016
      , Volume 63

      Author(s): Christopher A. Baker, Si Hong Park, Sun Ae Kim, Peter M. Rubinelli, Stephanie M. Roto, Sang In Lee, Shawn Ramsaroop, Melinda Miller, Steven C. Ricke

      • Bacterial pathogens

  9. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere

    • Food Control

    • Publication date: May 2016
      , Volume 63

      Author(s): R.P.P. Fernandes, M.A. Trindade, J.M. Lorenzo, P.E.S. Munekata, M.P. de Melo

      • Bacterial pathogens

  10. Effect of the competitive growth of Lactobacillus sakei MN on the growth kinetics of Listeria monocytogenes Scott A in model meat gravy

    • Food Control

    • Publication date: May 2016
      , Volume 63

      Author(s): E.J. Quinto, J.M. Marín, D.W. Schaffner

      • Listeria monocytogenes
      • Bacterial pathogens

  11. Antibacterial effects of 16 formulations and irradiation against Clostridium sporogenes in a sausage model

    • Food Control

    • Publication date: May 2016
      , Volume 63

      Author(s): Mina Ghabraie, Khanh Dang Vu, Sarra Tnani, Monique Lacroix

      • Bacterial pathogens

  12. Assessment of antimicrobial activity of Nα -lauroyl arginate ethylester (LAE®) against Yersinia enterocolitica and Lactobacillus plantarum by flow cytometry and transmission electron microscopy

    • Food Control

    • Publication date: May 2016
      , Volume 63

      Author(s): J. Coronel-León, A. López, M.J. Espuny, M.T. Beltran, A. Molinos-Gómez, X. Rocabayera, A. Manresa

      • Yersinia
      • Bacterial pathogens

  13. Application and validation of a statistically derived risk-based sampling plan to improve efficiency of inspection and enforcement

    • Food Control

    • Publication date: June 2016
      , Volume 64

      Author(s): Kyung-Min Lee, Timothy J. Herrman, Susie Y. Dai

      • Aflatoxins
      • Mycotoxins
      • Dioxins
      • Bacterial pathogens
      • Chemical contaminants
      • Natural toxins

  14. Survival characteristics of monophasic Salmonella Typhimurium 4,[5],12:i:- strains derived from pig feed ingredients and compound feed

    • Food Control

    • Publication date: June 2016
      , Volume 64

      Author(s): Anne Marie Burns, Geraldine Duffy, Des Walsh, Brijesh K. Tiwari, Jim Grant, Peadar G. Lawlor, Gillian E. Gardiner

      • Salmonella
      • Bacterial pathogens

  15. 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

  16. 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

  17. 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

  18. 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

  19. Seroprevalence of Coxiella burnetii in Australian dogs

    • Zoonoses and Public Health

    • Summary

      • Bacterial pathogens

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

  25. Implications of Decreased Nitrite Concentrations on Clostridium perfringens Outgrowth during Cooling of Ready-to-Eat Meats

    • Journal of Food Protection

    • Increased popularity of natural and organic processed meats can be attributed to the growing consumer demand for preservative-free foods, including processed meats. To meet this consumer demand, meat processors have begun using celery juice concentrate in place of sodium nitrite to create products labeled as no-nitrate or no-nitrite-added meat products while maintaining the characteristics unique to conventionally cured processed meats.

      • Clostridium perfringens
      • Bacterial pathogens