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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 601 - 625 of 687

  1. Rapid and simultaneous detection of viable Cronobacter sakazakii, Staphylococcus aureus, and Bacillus cereus in infant food products by PMA-mPCR assay with internal amplification control

    • LWT

    • Publication date: December 2016
      Source:LWT - Food Science and Technology, Volume 74

      Author(s): Fan Li, Guoyang Xie, Baoqing Zhou, Pei Yu, Shuang Yu, Zoraida P. Aguilar, Hua Wei, Hengyi Xu

      • Bacillus cereus
      • Cronobacter
      • Staphylococcus aureus
      • Bacterial pathogens

  2. Microbial diversity and biochemical characteristics of Borassus akeassii wine

    • Letters in Applied Microbiology

    • Abstract

      • Bacillus cereus

  3. Bacillus spore wet heat resistance and evidence for the role of an expanded osmoregulatory spore cortex

    • Letters in Applied Microbiology

    • Abstract

      • Bacillus cereus

  4. Antibacterial activity of liposome containing curry plant essential oil against Bacillus cereusin rice

    • Journal of Food Safety

    • Abstract

      • Bacillus cereus

  5. Antibacterial activity and interactions of plant essential oil combinations against Gram-positive and Gram-negative bacteria

    • Journal of Food and Drug Analysis

    • The aim of this study was to compare the antibacterial effects of several essential oils (EOs) alone and in combination against different Gram-positive and Gram-negative bacteria associated with food products. Parsley, lovage, basil, and thyme EOs, as well as their mixtures (1:1, v/v), were tested against Bacillus cereus, Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, and Salmonella typhimurium. The inhibitory effects ranged from strong (thyme EO against E.

      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus

  6. Application of Unsteady-State Heat Transfer Equations to Thermal Process of Morcela de arroz from Monchique Region, a Portuguese Traditional Blood Sausage

    • Journal of Food Processing and Preservation

      • Bacillus cereus
      • Clostridium perfringens
      • Bacterial pathogens

  7. Antimicrobial Activity of Processed Spices Used in Traditional Southern Italian Sausage Processing

    • Journal of Food Processing and Preservation

      • Bacillus cereus
      • Yersinia
      • Bacterial pathogens

  8. Films of chitosan and chitosan-oligosaccharide neutralized and thermally treated: Effects on its antibacterial and other activities

    • LWT

    • Publication date: November 2016
      Source:LWT - Food Science and Technology, Volume 73

      Author(s): Laura Fernández-de Castro, Marian Mengíbar, Ángela Sánchez, Leire Arroyo, M Carmen Villarán, Elena Díaz de Apodaca, Ángeles Heras

      • Bacillus cereus
      • Staphylococcus aureus
      • Bacterial pathogens

  9. Public and private standards for dried culinary herbs and spices—Part II: Production and product standards for ensuring microbiological safety

    • Food Control

    • Publication date: December 2016
      , Volume 70

      Author(s): Sara Schaarschmidt, Franziska Spradau, Helmut Mank, Jennifer L. Banach, H.J. van der Fels-Klerx, Petra Hiller, Bernd Appel, Juliane Bräunig, Heidi Wichmann-Schauer, Anneluise Mader

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

  10. Occurrence and behavior of Bacillus cereus in naturally contaminated ricotta salata cheese during refrigerated storage

    • Food Microbiology

    • Publication date: September 2016
      , Volume 58

      Author(s): Carlo Spanu, Christian Scarano, Vincenzo Spanu, Carlo Pala, Daniele Casti, Sonia Lamon, Francesca Cossu, Michela Ibba, Gavino Nieddu, Enrico P.L. De Santis

      • Bacillus cereus

  11. Combined effect of anaerobiosis, low pH and cold temperatures on the growth capacities of psychrotrophic Bacillus cereus

    • Food Microbiology

    • Publication date: October 2016
      , Volume 59

      Author(s): Alizée Guérin, Claire Dargaignaratz, Véronique Broussolle, Thierry Clavel, Christophe Nguyen-the

      • Bacillus cereus

  12. Detection and quantification of Bacillus cereus group in milk by droplet digital PCR

    • Journal of Microbiological Methods

    • Publication date: August 2016
      , Volume 127

      Author(s): Davide Porcellato, Judith Narvhus, Siv Borghild Skeie

      • Bacillus cereus

  13. Elucidation of enterotoxigenic Bacillus cereus outbreaks in Austria by complementary epidemiological and microbiological investigations, 2013

    • International Journal of Food Microbiology

    • Publication date: 2 September 2016
      , Volume 232

      Author(s): Daniela Schmid, Corinna Rademacher, Elisabeth Eva Kanitz, Elrike Frenzel, Erica Simons, Franz Allerberger, Monika Ehling-Schulz

      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus

  14. Alternative Biotransformation of Retinal to Retinoic Acid or Retinol by an Aldehyde Dehydrogenase from Bacillus cereus [Enzymology and Protein Engineering]

    • Applied and Environmental Microbiology

    • A novel bacterial aldehyde dehydrogenase (ALDH) that converts retinal to retinoic acid was first identified in Bacillus cereus. The amino acid sequence of ALDH from B. cereus (BcALDH) was more closely related to mammalian ALDHs than to bacterial ALDHs. This enzyme converted not only small aldehydes to carboxylic acids but also the large aldehyde all-trans-retinal to all-trans-retinoic acid with NAD(P)+.

      • Bacillus cereus

  15. Increased Biomass Production by Mesophilic Food-Associated Bacteria through Lowering the Growth Temperature from 30{degrees}C to 10{degrees}C [Environmental Microbiology]

    • Applied and Environmental Microbiology

    • Five isolates from chilled food and refrigerator inner surfaces and closely related reference strains of the species Escherichia coli, Listeria monocytogenes, Staphylococcus xylosus, Bacillus cereus, Pedobacter nutrimenti, and Pedobacter panaciterrae were tested for the effect of growth temperature (30°C and 10°C) on biomass formation.

      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus

  16. High-pressure processing effects on foodborne bacteria by mid-infrared spectroscopy analysis

    • LWT

    • Publication date: November 2016
      Source:LWT - Food Science and Technology, Volume 73

      Author(s): Catarina Moreirinha, Adelaide Almeida, Jorge A. Saraiva, Ivonne Delgadillo

      • Bacillus cereus
      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens

  17. Rapid Testing of Food Matrices for Bacillus cereus Enterotoxins

    • Journal of Food Safety

    • Abstract

      • Bacillus cereus

  18. Toxins, Vol. 8, Pages 156: Evaluation of the Toxicity and Toxicokinetics of Cereulide from an Emetic Bacillus cereus Strain of Milk Origin

    • Toxins

    • Bacillus cereus is an opportunistic foodborne agent causing food poisoning and many infectious diseases. The heat-stable emetic toxin cereulide is one of the most prevalent toxins produced by pathogenic B. cereus, resulting in symptoms such as emesis and liver failure. In the present work, the toxicity and toxicokinetics of cereulide from an emetic B. cereus isolate (CAU45) of raw milk were evaluated.

      • Bacillus cereus

  19. Detection of Emetic Toxin Genes in Bacillus cereus Isolated from Food and their Production of Cereulide in Liquid Culture

    • Journal of Food Safety

    • Abstract

      • Bacillus cereus

  20. Destruction of Bacillus cereus Spores in a Thick Soy Bean Paste (doenjang) by Continuous Ohmic Heating with Five Sequential Electrodes

    • Letters in Applied Microbiology

    • Abstract

      • Bacillus cereus

  21. A Rapid Multiplex Real-Time PCR High-Resolution Melt Curve Assay for the Simultaneous Detection of Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus in Food

    • Journal of Food Protection

    • Three important foodborne pathogens, Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus, are of great concern for food safety. They may also coexist in food matrices and, in the case of B. cereus and S. aureus, the resulting illnesses can resemble each other owing to similar symptoms. Therefore, their simultaneous detection may have advantages in terms of cost savings and rapidity.

      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus

  22. Bacteriocin-like inhibitory substances (BLIS) produced by Bacillus cereus: Preliminary characterization and application of partially purified extract containing BLIS for inhibiting Listeria monocytogenes in pineapple pulp

    • LWT

    • Publication date: October 2016
      Source:LWT - Food Science and Technology, Volume 72

      Author(s): Juliana Abigail Leite, Fabrício Luiz Tulini, Fernanda Barbosa dos Reis-Teixeira, Leon Rabinovitch, Jeane Quintanilha Chaves, Nathalia Gonsales Rosa, Hamilton Cabral, Elaine Cristina Pereira De Martinis

      • Bacillus cereus
      • Listeria monocytogenes
      • Bacterial pathogens

  23. Cyclic-di-GMP Regulation of Bacillus cereus Group Biofilm Formation

    • Molecular Microbiology

    • Abstract

      • Bacillus cereus

  24. Bacillus cereus hazard and control in industrial dairy processing environment

    • Food Control

    • Publication date: November 2016
      , Volume 69

      Author(s): Sarita Kumari, Prabir K. Sarkar

      • Bacillus cereus

  25. Growth and toxigenic potential of Bacillus cereus during storage temperature abuse in cooked irradiated chicken rice in combination with nisin and carvacrol

    • LWT

    • Publication date: October 2016
      Source:LWT - Food Science and Technology, Volume 72

      Author(s): Samia Ayari, Dominic Dussault, Moktar Hamdi, Monique Lacroix

      • Bacillus cereus