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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 651 - 675 of 687

  1. Potential Application of Ziziphora Clinopodioides Essential Oil and Nisin as Natural Preservatives Against Bacillus Cereus and Escherichia Coli O157: H7 in Commercial Barley Soup

    • Journal of Food Safety

    • Abstract

      • Bacterial pathogens
      • Bacillus cereus

  2. Growth and inhibition by spices of growth from spores of enterotoxigenic Bacillus cereus in cooked rice

    • Food Control

    • Publication date: June 2016
      , Volume 64

      Author(s): Upasana Hariram, Ronald G. Labbé

      • Bacillus cereus

  3. Bacillus cereus NVH 0500/00 Can Adhere to Mucin but Cannot Produce Enterotoxins during Gastrointestinal Simulation [Public and Environmental Health Microbiology]

    • Applied and Environmental Microbiology

    • Adhesion to the intestinal epithelium could constitute an essential mechanism of Bacillus cereus pathogenesis. However, the enterocytes are protected by mucus, a secretion composed mainly of mucin glycoproteins. These may serve as nutrients and sites of adhesion for intestinal bacteria. In this study, the food poisoning bacterium B.

      • Bacillus cereus

  4. Sporulation Temperature Reveals a Requirement for CotE in the Assembly of both the Coat and Exosporium Layers of Bacillus cereus Spores [Food Microbiology]

    • Applied and Environmental Microbiology

    • The Bacillus cereus spore surface layers consist of a coat surrounded by an exosporium. We investigated the interplay between the sporulation temperature and the CotE morphogenetic protein in the assembly of the surface layers of B. cereus ATCC 14579 spores and on the resulting spore properties. The cotE deletion affects the coat and exosporium composition of the spores formed both at the suboptimal temperature of 20°C and at the optimal growth temperature of 37°C.

      • Bacillus cereus

  5. Genetic Characterization of Enterococcus Faecalis N1-33 Bacteriocin and Obtained of the Mutant Strain that Produce Many Bacteriocin by Novobiocin Agent Effect, its Merit as A Food Preservative in Steamed Rice Model

    • Journal of Food Safety

    • Abstract

      • Bacillus cereus

  6. Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk

    • LWT

    • Publication date: May 2016
      Source:LWT - Food Science and Technology, Volume 68

      Author(s): Rafael Chacon Ruiz Martinez, Verônica Ortiz Alvarenga, Marcelo Thomazini, Carmen Sílvia Fávaro-Trindade, Anderson de Souza Sant'Ana

      • Bacillus cereus
      • Listeria monocytogenes
      • Bacterial pathogens

  7. Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on Carriers

    • Journal of Food Science

    • Abstract

      • Bacillus cereus

  8. The Mutation Glu151Asp in the B-Component ofthe Bacillus cereus Non-Hemolytic Enterotoxin (Nhe) Leads toa Diverging Reactivity in Antibody-Based Detection Systems

    • Toxins

    • The ability of Bacillus cereus to cause foodborne toxicoinfections leads to increasing concerns regarding consumer protection. For the diarrhea-associated enterotoxins, the assessment of the non-hemolytic enterotoxin B (NheB) titer determined by a sandwich enzyme immunoassay (EIA) correlates best with in vitro cytotoxicity. In general, the regulation of enterotoxin expression of B. cereus is a coordinately-regulated process influenced by environmental, and probably also by host factors.

      • Bacillus cereus

  9. Bacillus cereus Adhesion to Simulated Intestinal Mucus Is Determined by Its Growth on Mucin, Rather Than Intestinal Environmental Parameters

    • Foodborne Pathogens and Disease

    • Nov 2015, Vol. 12, No. 11: 904-913.

      • Bacillus cereus

  10. Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species

    • Journal of Food Science

    • Abstract

      • Cronobacter
      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus

  11. The C-Terminal Zwitterionic Sequence of CotB1 Is Essential for Biosilicification of the Bacillus cereus Spore Coat

    • Journal of Bacteriology

    • Silica is deposited in and around the spore coat layer of Bacillus cereus, and enhances the spore's acid resistance. Several peptides and proteins, including diatom silaffin and silacidin peptides, are involved in eukaryotic silica biomineralization (biosilicification). Homologous sequence search revealed a silacidin-like sequence in the C-terminal region of CotB1, a spore coat protein of B. cereus.

      • Bacillus cereus

  12. Inactivation of Bacillus cereus Spores in a Tsuyu Sauce Using Continuous Ohmic Heating with Five Sequential Elbow-type Electrodes

    • Journal of Applied Microbiology

    • Abstract

      Aims

      The effect of ohmic heating (OH) in a pilot plant system which had a zig-zag shaped (elbow-type) ohmic heater with five sequential voltage electrodes was investigated on Bacillus cereus spores in a commercial tsuyu sauce.

      • Bacillus cereus

  13. Purification and Characterization of Bacteriocin Produced by Weissella confusa A3 of Dairy Origin

    • PLOS ONE

    • Hweh Fen Goh, Koshy Philip

      • Bacterial pathogens
      • Bacillus cereus

  14. The effects of citrus extract (Citrox©) on the naturally occurring microflora and inoculated pathogens, Bacillus cereus and Salmonella enterica, in a model food system and the traditional Greek yogurt-based salad Tzatziki

    • Food Microbiology

    • Publication date: February 2016
      , Volume 53, Part B

      Author(s): Maria I. Tsiraki, Ioannis N. Savvaidis

      • Salmonella
      • Bacterial pathogens
      • Bacillus cereus

  15. Three Novel Lantibiotics, Ticins A1, A3, and A4, Have Extremely Stable Properties and Are Promising Food Biopreservatives [Food Microbiology]

    • Applied and Environmental Microbiology

    • Lantibiotics are antimicrobial peptides with potential applications as the next generation of antimicrobials in the food industry and/or the pharmaceutical industry. Nisin has successfully been used as a food preservative for over 40 years, but its major drawback is its limited stability under neutral and alkaline pH conditions. To identify alternatives with better biochemical properties, we screened more than 100 strains of the Bacillus cereus group.

      • Listeria monocytogenes
      • Bacterial pathogens
      • Bacillus cereus

  16. Multiparametric Quantitation of the Bacillus cereus Toxins Cereulide and Isocereulides A–G in Foods

    • Journal of Agricultural and Food Chemistry

    • TOC Graphic

      • Bacillus cereus

  17. Food Sensing: Aptamer-Based Trapping of Bacillus cereus Spores with Specific Detection via Real Time PCR in Milk

    • Journal of Agricultural and Food Chemistry

    • TOC Graphic

      • Bacillus cereus

  18. Antibacterial activity of cinnamaldehyde and clove oil: effect on selected foodborne pathogens in model food systems and watermelon juice

    • Journal of Food Science and Technology

    • Abstract

      • Bacillus cereus
      • Yersinia
      • Staphylococcus aureus
      • Bacterial pathogens

  19. Quantitative Prevalence and Toxin Gene Profile of Bacillus cereus from Ready-to-Eat Vegetables in South Korea

    • Foodborne Pathogens and Disease

    • Foodborne Pathogens and Disease Sep 2015, Vol. 12, No. 9: 795-799.

      • Bacillus cereus

  20. Toxin Profile, Biofilm Formation, and Molecular Characterization of Emetic Toxin–Producing Bacillus cereus Group Isolates from Human Stools

    • Foodborne Pathogens and Disease

    • Foodborne Pathogens and Disease , Vol. 0, No. 0.

      • Bacillus cereus

  21. The Antimicrobial and Antioxidant Effects of Citrus aurantium L. Flowers (Bahar Narang) Extract in Traditional Yoghurt Stew during Refrigerated Storage

    • Journal of Food Safety

    • The antimicrobial and antioxidant effects of Citrus aurantium L. flowers (Bahar narang) extract (BE; 500, 1,000 and 2,000 ppm) were studied in traditional yoghurt stew during storage at 4C for 28 days. The contents of total phenolics and flavonoids in BE were 81 ± 1.8 and 46 ± 2.4 mg/g, respectively. In vitro antibacterial activity of BE showed that BE had a strong antimicrobial activity against Escherichia coli O157:H7, Pseudomonas aeruginosa, Staphylococcus aureus and Bacillus cereus.

      • Bacillus cereus
      • Escherichia coli O157:H7
      • Staphylococcus aureus
      • Bacterial pathogens

  22. Chemical Composition and In Vitro Antibacterial Activity of Mentha spicata Essential Oil against Common Food-Borne Pathogenic Bacteria

    • Journal of Pathogens

    • The aim of the present study was to investigate chemical composition and antibacterial activity of essential oil from the leaf of Mentha spicata plant against common food-borne pathogenic bacteria (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Listeria monocytogenes, Salmonella typhimurium, and Escherichia coli O157:H7). Chemical composition of the essential oil was identified by gas chromatography coupled with mass spectrometer detector (GC-MS).

      • Bacillus cereus
      • Escherichia coli O157:H7
      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens

  23. Bacillus cereus ATCC 14579 RpoN (Sigma 54) Is a Pleiotropic Regulator of Growth, Carbohydrate Metabolism, Motility, Biofilm Formation and Toxin Production

    • PLOS ONE

    • Hasmik Hayrapetyan, Marcel Tempelaars, Masja Nierop Groot, Tjakko Abee

      • Bacillus cereus

  24. Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage

    • International Journal of Food Science & Technology

    • Improper cooling of cooked rice at an inappropriate temperature or leaving cooked rice at room temperature can cause food poisoning attributed to Bacillus cereus. Natural food preservative of either squid or crab polymer chitosan solution was added to examine their antibacterial properties against Bacillus cereus in cooked rice during storage at 37 and 4 °C.

      • Bacillus cereus

  25. Added value of experts' knowledge to improve a quantitative microbial exposure assessment model — Application to aseptic-UHT food products

    • International Journal of Food Microbiology

    • Publication date: 15 October 2015
      , Volume 211
      Author(s): Laure Pujol, Nicholas Brian Johnson, Catherine Magras, Isabelle Albert, Jeanne-Marie Membré

      • Bacillus cereus