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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 18176 - 18200 of 18793

  1. Genetic and antibiotic resistance profiles of thermophilic Campylobacter spp. isolated from quails (Coturnix coturnix japonica) in a Portuguese slaughterhouse

    • Food Control

    • Publication date: January 2016
      , Volume 59
      Author(s): M.J. Fraqueza , S.A. Ribeiro , S.C. Pereira , M.H. Fernandes , M.J. Fernandes , A.S. Barreto

      • Bacterial pathogens
      • Campylobacter

  2. Modelling survival behaviour of Salmonella enterica ser. Enteritidis, Typhimurium and Tennessee on table eggs during storage at different temperatures

    • Food Control

    • Publication date: January 2016
      , Volume 59
      Author(s): Frédérique Pasquali , Günter Klein , Felix Reich , Gerardo Manfreda , Antonio Valero

      • Bacterial pathogens
      • Salmonella

  3. Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus

    • Food Control

    • Publication date: January 2016
      , Volume 59
      Author(s): Yunbin Zhang , Xiaoyu Liu , Yifei Wang , Pingping Jiang , SiewYoung Quek

      • Bacterial pathogens

  4. Modeling cross-contamination during poultry processing: Dynamics in the chiller tank

    • Food Control

    • Publication date: January 2016
      , Volume 59
      Author(s): Daniel Munther , Xiaodan Sun , Yanni Xiao , Sanyi Tang , Helio Shimozako , Jianhong Wu , Ben A. Smith , Aamir Fazil

      • Bacterial pathogens

  5. Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability

    • Food Control

    • Publication date: January 2016
      , Volume 59
      Author(s): J. García-Díez , J. Alheiro , A.L. Pinto , L. Soares , V. Falco , M.J. Fraqueza , L. Patarata

      • Bacterial pathogens
      • Listeria monocytogenes

  6. Antilisterial effects of different hop acids in combination with potassium acetate and potassium diacetate at 7 and 37 °C

    • Food Control

    • Publication date: January 2016
      , Volume 59
      Author(s): T. Sansawat , H.C. Lee , L. Zhang , E.T. Ryser , I. Kang

      • Bacterial pathogens
      • Listeria monocytogenes

  7. Mismatch between antimicrobial resistance phenotype and genotype of pathogenic Vibrio parahaemolyticus isolated from seafood

    • Food Control

    • Publication date: January 2016
      , Volume 59
      Author(s): Yang Lou , Haiquan Liu , Zhaohuan Zhang , Yingjie Pan , Yong Zhao

      • Bacterial pathogens

  8. Effect of ozone and ultraviolet light on Listeria monocytogenes populations in fresh and spent chill brines

    • Food Control

    • Publication date: January 2016
      , Volume 59
      Author(s): Govindaraj Dev Kumar , Robert C. Williams , Susan S. Sumner , Joseph D. Eifert

      • Bacterial pathogens
      • Listeria monocytogenes

  9. Antimicrobial efficacy of a spice ferment in emulsion type sausages and restructured ham

    • Food Control

    • Publication date: January 2016
      , Volume 59
      Author(s): Nino Terjung , Sabine Holzwarth , Myriam Loeffler , Monika Gibis , Kurt Herrmann , Jörg Hinrichs , Jochen Weiss

      • Bacterial pathogens

  10. Milk maturation temperature and time are key technological parameters to limit staphylococcal enterotoxin production during uncooked semi-hard cheese manufacture

    • Food Control

    • Publication date: January 2016
      , Volume 59
      Author(s): Manon Duquenne , Sylviane Derzelle , Isabelle Fleurot , Marina Aigle , Claire Darrigo , Jacques-Antoine Hennekinne , Isabelle Mutel , Marielle Bouix , Véronique Deperrois-Lafarge , Agnès Delacroix-Buchet

      • Bacterial pathogens

  11. Screening and characterisation of bacteriophage P100 insensitive Listeria monocytogenes isolates in Austrian dairy plants

    • Food Control

    • Publication date: January 2016
      , Volume 59
      Author(s): S. Fister , S. Fuchs , B. Stessl , D. Schoder , M. Wagner , P. Rossmanith

      • Bacterial pathogens
      • Listeria monocytogenes

  12. Inactivation by 405 ± 5 nm light emitting diode on Escherichia coli O157:H7, Salmonella Typhimurium, and Shigella sonnei under refrigerated condition might be due to the loss of membrane integrity

    • Food Control

    • Publication date: January 2016
      , Volume 59
      Author(s): Min-Jeong Kim , Marta Mikš-Krajnik , Amit Kumar , Hyun-Gyun Yuk

      • Bacterial pathogens
      • Escherichia coli O157:H7
      • Salmonella
      • Shigella

  13. Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction

    • Food Control

    • Publication date: January 2016
      , Volume 59
      Author(s): Beatriz Gullon , Manuela E. Pintado , José A. Pérez-Álvarez , Manuel Viuda-Martos

      • Bacterial pathogens
      • Listeria monocytogenes

  14. Quantitative surveys of Salmonella and Campylobacter on retail raw chicken in Yangzhou, China

    • Food Control

    • Publication date: January 2016
      , Volume 59
      Author(s): Jinlin Huang , Qing Zong , Fei Zhao , Jiaqi Zhu , Xin-an Jiao

      • Bacterial pathogens
      • Campylobacter
      • Salmonella

  15. Radiofrequency pasteurization of inoculated ground beef homogenate

    • Food Control

    • Publication date: January 2016
      , Volume 59
      Author(s): Ganashree Nagaraj , Anuj Purohit , Mark Harrison , Rakesh Singh , Yen-Con Hung , Anand Mohan

      • Bacterial pathogens

  16. Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture

    • Food Control

    • Publication date: January 2016
      , Volume 59
      Author(s): Annalisa Casaburi , Veronica Di Martino , Pasquale Ferranti , Luca Picariello , Francesco Villani

      • Bacterial pathogens
      • Listeria monocytogenes

  17. Variation in the effect of carcass decontamination impacts the risk for consumers

    • Food Control

    • Publication date: January 2016
      , Volume 59
      Author(s): A.S.R. Duarte , M.J. Nauta , S. Aabo

      • Bacterial pathogens

  18. Antimicrobial resistance profiles of Listeria monocytogenes isolated from ready-to-eat products in Poland in 2007–2011

    • Food Control

    • Publication date: January 2016
      , Volume 59
      Author(s): Elżbieta Maćkiw , Magdalena Modzelewska , Łukasz Mąka , Halina Ścieżyńska , Kamila Pawłowska , Jacek Postupolski , Dorota Korsak

      • Bacterial pathogens
      • Listeria monocytogenes

  19. Reduced Susceptibility to Rifampicin and Resistance to Multiple Antimicrobial Agents among Brucella abortus Isolates from Cattle in Brazil

    • PLOS ONE

    • Rebeca Barbosa Pauletti, Ana Paula Reinato Stynen, Juliana Pinto da Silva Mol, Elaine Maria Seles Dorneles, Telma Maria Alves, Monalisa de Sousa Moura Souto, Silvia Minharro, Marcos Bryan Heinemann, Andrey Pereira Lage

      • Bacterial pathogens

  20. Dissolved carbon dioxide and oxygen concentrations in purge of vacuum-packaged pork chops and the relationship to shelf life and models for estimating microbial populations

    • Meat Science

    • Publication date: December 2015
      , Volume 110
      Author(s): K.R. Adams , S.E. Niebuhr , J.S. Dickson

      • Bacterial pathogens

  21. Antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes (carnosic acid and carnosol) vs vitamin E on lamb meat packed under protective atmosphere

    • Meat Science

    • Publication date: December 2015
      , Volume 110
      Author(s): Jordi Ortuño , Rafael Serrano , Sancho Bañón

      • Bacterial pathogens

  22. Coxiella burnetii infections in sheep or goats: an opinionated review

    • Veterinary Microbiology

    • Publication date: Available online 15 July 2015

      Author(s): R.Van den Brom , E.van Engelen , H.I.J. Roest , W.van der Hoek , P. Vellema

      • Bacterial pathogens

  23. Vibrio cholerae phosphatases required for the utilization of nucleotides and extracellular DNA as phosphate sources

    • Molecular Microbiology

    • Phosphate is essential for life, being used in many core processes such as signal transduction and synthesis of nucleic acids. The waterborne agent of cholera, Vibrio cholerae, encounters phosphate limitation in both the aquatic environment and human intestinal tract. This bacterium can utilize extracellular DNA (eDNA) as a phosphate source, a phenotype dependent on secreted endo- and exonucleases. However, no transporter of nucleotides has been identified in V.

      • Bacterial pathogens

  24. A LysR-family transcriptional regulator required for virulence in Brucella abortus is highly conserved among the α-proteobacteria

    • Molecular Microbiology

    • Small RNAs are principal elements of bacterial gene regulation and physiology. Two small RNAs in Brucella abortus, AbcR1 and AbcR2, are required for wild-type virulence. Examination of the abcR loci revealed the presence of a gene encoding a LysR-type transcriptional regulator flanking abcR2 on chromosome 1. Deletion of this lysR gene (bab1_1517) resulted in the complete loss of abcR2 expression, while no difference in abcR1 expression was observed. The B.

      • Bacterial pathogens

  25. Proteolysis, Lipolysis and Sensory Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage with Oregano and Thyme Essential Oils

    • Journal of Food Safety

    • The effects of the addition of oregano (0.25% v/v) and thyme (0.25% v/v) essential oils (EOs) on the microbiological, biochemical and sensory characteristics of a Tunisian dry fermented poultry meat sausage were investigated. The antimicrobial activity of oregano and thyme EOs improved the hygienic quality of dry fermented sausages by reducing the Enterobacteriaceae counts, total coliform counts and Staphylococcus aureus counts.

      • Bacterial pathogens